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Grandma's Kitchen

Feb. 7, 2013 | 0 comments

We had a strange thing happen today.

We watched a 1963 version of "Hawaii 5-0" on an Independent Channel while waiting for company to arrive.

This was in the afternoon. Then tonight we watched the NEW, 2013 version of the same show. Lo and Behold, they had redone that same show we saw in the afternoon, only it was slightly updated.

Fifty years difference in time, and we saw the same scenes, etc. There was very little difference between the story line on each version.

Let me know if you happened to see this and what your opinion is.


6 medium potatoes, peeled and cubed

1 can cream of chicken soup

3 soup cans of broth (use bouillon cubes to make this)

8-ounce cream cheese at room temperature

1/2 cup diced onion

1 pound bacon, fried crisp, and crumbled

Salt and Pepper to taste

Heat broth and soup until warm. Whisk in cream cheese until smooth.

Place in Dutch Oven; add potatoes and onion. Heat to simmer. Cook until potatoes and onion are done.

Add crumbled bacon to top and serve.


6 boneless pork chops, 1/2-inch thick

2 onions, thinly sliced

2 tablespoons Worcestershire sauce

1 package (6 oz) Stuffing Mix for Chicken

1-1/2 cups hot water

1 cup Shredded Mozzarella Cheese

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 minutes or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min.

Transfer chops to plate; keep warm.

Continue cooking onions 5 minutes or until golden brown, stirring occasionally.

Add Worcestershire sauce to skillet; mix well. Reduce heat to low.

Return chops to skillet; spoon onion mixture over chops.

Mix stuffing mix and hot water, as described on package. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted and chops are thoroughly done.

Serves 4 to 6.


2 cups powdered sugar

1 cup Hershey's cocoa

1 cup non-dairy powdered creamer

1/2 teaspoon salt

3 packages unsweetened raspberry kool aide

5-1/2 cups powdered milk

Combine all ingredients in gallon size plastic bag. Shake to combine.

Place in an airtight container. Makes 9 cups mix. Place these directions on container:

Place 3 tablespoons mix into a mug. Add 1 cup boiling water; stir to dissolve.

Makes one serving.

Linda's note: We use Hersheys cocoa as it has no sugar in it. Also, one can vary the flavor of kool aid, and make many variations.


8-ounce can tomato sauce - divided

2 pounds ground beef

1 medium onion, chopped

1 cup fresh bread crumbs

1/3 cup A-1 Steak Sauce

2 eggs, beaten

1/2 teaspoon freshly-ground black pepper

Reserve 1/2 can tomato sauce.

Mix remaining 1/2 can tomato sauce, beef, onion, bread crumbs, steak sauce, eggs and pepper; mix well. Press mixture into 9x5-inch loaf pan.

Bake at 350ºF for 50 minutes; pour off fat. Top with reserved tomato sauce; bake 10 minutes more.

This recipe yields 8 servings.

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