Who Is Supper With Nana?

Hi Yall, IMG_20180511_114336
I want to share with you my process to accumulate recipes for Supper With Nana.
You will see descriptions in the titles such as Plan Ahead, this means it will take either time to prepare or cooling time. Since everyone is in a hurry to get supper on the table these are recipes that I rarely include but find worth the wait when I do.

Most recipes are fast, easy, and range from entrees to desserts.

I gather these recipes from all forms of media, from all over the web, to recipe books, magazine articles, and our families favorites.
Every effort is made to state the copyright for each photograph and recipe I share.
I am determined to give credit to the original source. At times that is not possible when the source is from Pinterest. So I will state that source instead.
Supper With Nana recipe categories:
Slow Cooker/Crockpot
Main dishes
Gluten Free
Diabetic Friendly
Kids favorites
Southern Dishes
Soul Food
Low Fat

I hope you come often for the recipes,  my reviews, and enter giveaways.
Please leave a comment. Do you have a favorite recipe let’s share it.

Supper With Nana is a recipe sharing blog!!
Thanks and Happy Dining,


Vintage Cookbook Giveaway: Serve Rice And Shine

Cookbook giveawayCookbook giveaway oneCookbook giveaway twoCookbook Giveaway three
I found this hardcover cookbook Serve Rice And Shine, during a visit to a local Antique Mall.
Always on the outlook for fun and quirky cookbooks that have worthy content. This is just one of those books, with recipes dating around 1963 according to the publishing date.
Serve Rice And Shine has 160 pages including the index which lists rice recipes to use for every meal of the day. Including special occasions, cooking for a crowd, and just about any dish you could possibly think of with rice. It is a delightful little book with primarily black and white photos with a few exceptions I have shown above.

Giveaway: Cookbook Serve Rice And Shine circa 1963
Giveaway Rules:
1. Follow this blog.
2. Leave a comment with your email or twitter handle.
U.S. residents only ends 02/19/2014

Recipe: Chinese Orange Beef

Chinese Orange Beef


  • 1   slow-cooker liner (we used Reynolds)
  • 2   pound(s)   cubed beef stew meat
  • 1/2   cup   teriyaki sauce (we  used Kikkoman Takumi Collection)
  • 1/2   cup   orange marmalade
  • 1   teaspoon  each minced garlic and fresh  ginger
  • 1   red  pepper, cut in 1/2-in.-thick strips
  • 6   ounce(s)   snow  peas, strings removed
  • 4   scallions, thinly  sliced


  • Line a 3-qt or larger slow-cooker with liner. Add beef, teriyaki  sauce, orange marmalade, garlic and ginger to slow-cooker. Cover and cook on low  8 to 10 hours until beef is tender.
  • Turn to high. Stir in pepper strips and snow peas; cover and cook on  high 10 minutes until vegetables are crisp-tender. Top with  scallions.

Credit: Recipe from Woman’s Day magazine owned by ©2014 Hearst Communications, Inc. All Rights Reserved.

Recipe: Mushroom Stuffed Pork Chops

Mushroom-Stuffed Pork Chops

Mushroom Stuffed Pork Chops

Servings: 4 servings

Prep Time: 25 mins

Total Time: 1 hr


1/2 cup coarsely chopped fresh mushrooms (such as button, chanterelle, or shiitake)

1/4 cup chopped onion

1 Tbsp. margarine or butter

1 tsp. grated fresh ginger

1/4 tsp. salt

1/4 tsp. ground pepper

1 cup coarsely chopped fresh spinach leaves

1/4 cup white bread crumbs

4 pork loin chops cut 1-1/4 inches thick about 3 lbs. total

1/4 cup orange marmalade

12 green onions

2 tsp. olive oil


1.  In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.

2.  Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.

3.  In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger jelly during the last 5 minutes of grilling. Remove wooden picks before serving.

4.  Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with chops. Makes 4 servings.

To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown them in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375 degree F oven for 35 to 45 minutes brush with ginger jelly during the last 5 minutes of baking.

Credit: Photo is property of www.recipes.com.

Recipe: Nacho Grande Casserole

Nacho Grande Casserole Recipe


  • 1                 onion, chopped
    2   pounds  ground beef
  • 2               (16-oz.) cans spicy chili beans
  •                  16-oz. pkg. frozen corn kernels, thawed
  •                  15-oz. can tomato sauce
  •                  1 1/4-oz. pkg. taco seasoning mix
  • 3    cups  finely shredded Cheddar Jack cheese, divided
  • 3    cups  nacho-flavored tortilla chips, crushed and divided
  •                  Garnish: chopped tomatoes and green onions
    • Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.
    • Pour half of beef mixture into a lightly greased 13″x9″ baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

    Credit: Carol Hickman, Kingsport, TN, Gooseberry Patch Keepsake Cookbook, Gooseberry Patch

Recipe: Tomato ’n’ Beef Casserole With Polenta Crust

Ground Beef Recipes: Tomato ’n’ Beef Casserole With Polenta Crust
Tomato ’n’ Beef Casserole With Polenta Crust

  • 1   cup   plain yellow cornmeal
  • 1/2   teaspoon   Montreal steak seasoning
  • 1    cup  (4 oz.) shredded sharp Cheddar cheese, divided
  • 1   pound  ground chuck
  • 1   cup chopped onion
  • 1    medium zucchini, cut in half lengthwise and sliced (about 2 cups)
  • 1   tablespoon  olive oil
    1   teaspoon salt
  • 2    (14 1/2-oz.) cans petite diced tomatoes, drained
  • 1    (6-oz.) can tomato paste
  • 2   tablespoons  chopped fresh flat-leaf parsley


  • 1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
  • 2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
  • 3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
  • 4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
  • Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.

Credit:  Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.Kathy Gizzi, Rotonda West, Florida, Southern Living
APRIL 2009.