Recently I was looking through a couple of old recipe boxes that I have kept from my mother and my mother-in-law. Both my mom and mother-in-law have passed away, and that makes these “tried and true” recipes even more special.

When I was a child, we almost never ate out. If we did eat out, it would be for an Easter dinner with relatives. Things have changed in so many ways since then. Many times today in our busy schedules, we find ourselves driving through a fast food restaurant, even if these foods are high in calories, fat and sugar and low in nutrients. Choosing healthier options and using moderation is always better.

Vegetable Hamburger Hot Dish

Here is a recipe that my mother-in-law prepared years ago that my husband said their family enjoyed. I hope you enjoy it as well.

Ingredients

2 pounds ground beef

1 onion chopped

1 (10-ounce) package frozen mixed vegetables

1 cup celery, chopped

2 cans cream of mushroom soup

2 cans chicken and rice soup

2 4-ounce cans mushrooms

1 8-ounce package Chow Mein noodles (3 1/2 cups)

Instructions

Brown hamburger and onion and drain off excess fat. Cook celery for 10 minutes in a small amount of water until it begins to soften. Drain celery before adding mixed vegetables. Add soups (don’t dilute), mushrooms and noodles. Bake at 350 degrees for one hour.

Cherry Salad Supreme

This is a recipe of my mother’s that she had occasionally prepared. She always loved to cook and bake. I was especially fond of her pies, such as her apple pies and banana meringue pie, which were my sister’s favorites back in the day.

Ingredients

3-ounce package raspberry gelatin

1 can cherry pie filling

1/3 cup mayonnaise

1 cup crushed pineapple, undrained

1 3-ounce package lemon gelatin

1 3-ounce package cream cheese

1 cup miniature marshmallows

2 cups water, divided

1/2 cup whipped cream

1/2 cup chopped nuts

Instructions

Dissolve raspberry gelatin in one cup boiling water. Stir in cherry pie filling. Put in a 9-inch-by-9-inch dish. Chill until partially set. Dissolve lemon gelatin with one cup of boiling water. Beat cream cheese and mayonnaise together. Gradually add lemon gelatin and stir until smooth. Stir in the undrained crushed pineapple. Finally, fold in marshmallows and whipped cream. Spread pineapple mixture over top. Sprinkle with chopped nuts. Chill until set, about two hours.

Everything Bagel Dip

Our family enjoyed this dip, which we had for our Christmas evening meal this year. This recipe is fairly simple to make and a great one to have ready when you have company coming, a football game to watch with friends, or whatever the occasion.

Ingredients

1 8-ounce softened cream cheese

1 cup sour cream or plain Greek yogurt

2 tablespoons Everything Bagel seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions

Mix cream cheese with sour cream with a hand mixer in a bowl. Beat for 1 minute on medium speed. Add Everything Bagel seasoning and garlic and onion powder. Mix well to combine. Refrigerate for several hours, allowing the flavors to blend. Garnish the top of the dip with bagel seasoning. Serve dip with bagel bits (cut up bagels), crackers or vegetable sticks.

Taco Low Cal Soup

I plan to include one low-calorie recipe in each of my Hometown Cookin’ Favorite’s columns. For those who have made a New Year’s resolution to lose a few pounds, these recipes might be something you would like to try.

Ingredients

2 16-ounce cans diced tomatoes

1 16-ounce can diced chili tomatoes

3 16-ounce cans chili beans

1 10-ounce can Mexicorn

1 16-ounce water

1 package taco seasoning mix

1 package Hidden Valley Ranch dry mix

Instructions

Combine all ingredients. Do not drain anything. Bring ingredients to a boil. Serve and enjoy.

Happy Cookin’!

Loretta Krahling is a columnist with over 37 years of newspaper experience. If you have any healthy but delicious recipes you would like to share, email them to krahling93@gmail.com.