New Adventures in Cooking Electrically Houston Lighting & Power Company 
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Interspersed with the recipes are images that I've scanned from various retro cookbooks and food related product brochures. I like to collect all kinds of examples of paper ephemera from the 1930s to the 1970s. They are fascinating from a historical and graphic design point of view. The cooking related pieces, such as recipe books created by food companies, utility companies and appliance companies are some of the most interesting to me for many reasons. You can learn a lot about people who lived at a certain time by seeing what they might have eaten, what marketers thought they might like to eat, and who was expected to prepare it. There aren't very many recipes in these older recipe collections that I would actually want to prepare, unless I alter them somewhat to conform to current ideas about health. Nonetheless I get tremendous enjoyment out of reading them, especially when the writers are really stretching themselves creatively - too far sometimes - to find ways to use their products! | |||||||||||||||||||||||||||||||||||||||||||
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Many items in my collection were passed down to me from my Mom, Grandmothers, and even a Great-Grandmother, so there is family history contained in those food books and pamphlets. If there are handwritten notations in the margins such as "Excellent" or "Don" (my Dad), that means a family member, possibly even with me in attendance, probably ate this very dish. One of the recipe books in particular (the cover is pictured at right) I remember being fascinated with when I was very young - I remember loving the drawings in it, and drawing cartoons inspired by them. I'm sure it helped influence my lifelong love of retro and mid 20th Century design.
Over the last 10 years or so, my Mom has been collecting retro kitchenware to complement her vintage Magic Chef stove that her Mom acquired in 1943. It's still in use. I use some of her and my grandparents' hand-me-downs in my kitchen, and I also like to collect retro kitchen items. There is something about the kitchen and cooking that makes me want to reminisce about "the old days". Understandable, since the kitchen is usually considered to be "The Heart of the Home", particularly in our house - the TV was kept in the basement which meant we didn't spend as much time in front of it as we might have, and many activities that might have otherwise taken place in front of the TV took place in the kitchen instead. I hope you enjoy the recipes, and maybe some memories of the past as well! |
Metropolitan Cook BookCopyright © 1957, Metropolitan Life Insurance Company |
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 Quality Recipes Quality Dairy CO., INC. | |||||||||||||||||||||||||||||||||||||||||||
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Spinach Appetizers with Caraway and Basil
I frequently make an appetizer recipe that I got from the Dierbergs Everybody Cooks magazine. The recipe uses canned crescent roll dough, pesto, and minced roasted red bell peppers. It is quick to make, easy to serve and eat at a party, and always gets gobbled up. You know a recipe is really good if I make it more than one time, because normally I have no interest in making the same thing more than once, it takes the fun out of it if I know ahead of time exactly how it will turn out! I decided to try a version with something other than pesto, since I didn't have any and didn't feel like going to the store, and it turned out great with frozen spinach. By the way, the Everybody Cooks magazine has fantastic recipes! They seem to always turn out delicious. Ingredients 1 10 oz package frozen spinach 2 cans crescent roll dough Butter flavored cooking spray 1/2 TBSP basil 1/2 TBSP caraway seeds 1/4 TBSP salt 1 TBSP olive oil Directions Thaw and drain spinach, squeezing out the liquid as much as you can. Place spinach in a small mixing bowl, and mix with the basil, caraway seeds, olive oil, and salt. Using one-half of the contents of a can of crescent roll dough at a time, place the dough on a work surface and press the perforated edges that normally divide the dough together. Sprinkle 1/4 of the spinach mixture on top, then roll the dough up into a spiral tube. Spray a cookie sheet with butter-flavored spray. Slice the spinach/dough roll, and put the slices on their side on the sheet. Make another roll with the second dough half, and fill the rest of the cookie sheet with slices. Bake for about 15 minutes at 350 degrees, and remove from oven when the dough is light golden on top and medium golden brown on the bottom. Repeat the process for the second can of dough and the remainder of the spinach mixture. This recipe makes enough so that you can stuff a few in your mouth before the party, and you'll want to do that, believe me. |
All About Home BakingCopyright © 1933 General Foods Corporation |
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Sunflower Seed and Olive Cracker Spread This one came about because I had a lot of sunflower seeds that I had bought to put on top of salads, and after I ran out of salad, I was afraid I was going to eat the rest in one sitting if I didn't figure out something to make them into. 3/4 cup roasted sunflower seeds 1 pkg fat-free cream cheese 1/2 can green olives, chopped - the olives I used were from a health food store, and were not as salty as I'm accustomed to. If your olives have the usual amount of salt in them, you might want to try making this with one half the amount of olives to start, then taste it to see if you risk making it too salty by adding more olives. 2 tsp Old Bay seasoning 1 tsp dried onion 1 tsp garlic powder Black pepper to taste Put the cream cheese into a small sturdy bowl to soften. Chop the sunflower seeds in a blender or food processor or nut grinder until the pieces are like a coarse grind of coffee. Add to bowl. Chop the olives and add to bowl. Add seasonings, and mash all together with a fork until thoroughly mixed. Serve with your favorite party crackers. | |||||||||||||||||||||||||||||||||||||||||||
 The Laclede Gas Holiday Cook Book Copyright © 1958 Milliken Publishing Company. Illustrations by Pres Bagent and Paul Stoddard. |
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The Bisquick CookbookCopyright © 1964 General Mills. Illustrated by Roger Bradfield. |
Tortilla Pinwheels with Spinach and Ham This appetizer was a hit at the latest Trivia Night (but it didn't help us win). Tomato and basil tortillas 8 oz package of whipped cream cheese Thinly sliced lunch meat ham Fresh spinach leaves 1/2 cup chopped walnuts 1 TBSP chopped fresh chives 1 tsp chopped fresh parsley 1 tsp onion powder 1 tsp dill Put cream cheese into a medium sturdy mixing bowl. Chop walnuts, chives, and parsley and add to bowl. Add onion powder and dill. Mix cream cheese, nuts, and seasonings together with fork. Spread a layer of mixture onto a tortilla, then overlay several spinach leaves, and then place a piece of ham on top. Roll the tortilla up, and slice into sections. Repeat until all the mixture is used up. Makes enough appetizers for approximately 8-10 people. | ||||||||||||||||||||||||||||||||||||||||||
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Hot Black Bean Dip 1/2 cup refried black beans 1/2 cup light cream cheese 1/2 cup chopped fresh spinach 3 garlic cloves 1/2 tsp cumin 1/2 tsp dried epazote 1/4 tsp salt Press the garlic cloves through a garlic press and put the pulp in a small microwave safe mixing bowl. Add cream cheese and soften for a few minutes in the microwave. Add other ingredients and mix thoroughly. Taste and see if the seasoning is right, and add more if it isn't enough. Cook mixture in the microwave for about two minutes, stir, and cook for about another two minutes. Serve hot with veggies, crackers, or tortilla chips. | |||||||||||||||||||||||||||||||||||||||||||
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Lemony Sandwich Spread or Veggie Dip
I made this as a spread for a chicken sandwich, then tried it as a veggie dip. Both ways were delicious! Ingredients Mayonnaise Plain Yogurt One packet True Lemon crystallized lemon substitute Dried Lemon Basil leaves Dried Lemon Balm leaves Ground Annatto for color (optional) Directions In a small bowl, mix equal parts mayonnaise and plain yogurt. Add in the contents of a packet of lemon substitute, and crumble in some Lemon Basil and Lemon Balm leaves. If you want to, add a pinch of Annatto for color. |
Enjoy Good Eating Every DayCopyright © 1949 Lever Brothers Company | ||||||||||||||||||||||||||||||||||||||||||
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Deviled Tofu This recipe is from Zorba Paster on Your Health. 1 lb firm tofu 2 TBSP Dijon mustard 1/8 tsp garlic powder 1/4 tsp ground cumin seed 1/4 tsp paprika 1/2 cup celery, minced 1/2 cup carrots, shredded 1/4 cup scallions, minced 3 TBSP honey Place tofu in a colander to drain. Let sit for 15 minutes. In a large bowl, mix tofu, mustard, and spices with a wooden spoon until tofu is uniformly crumbled and spices are well blended. Stir in vegetables and 2 TBSP honey. Add more honey if needed to make a smooth mixture. Serve as appetizer on crackers or in pita pockets. | |||||||||||||||||||||||||||||||||||||||||||
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Olive Rosemary Biscotti This recipe came from Dierbergs Everybody Cooks magazine. Serve with Olive Tomato Spread. 2 cups flour 2 TBSP sugar 1 1/2 tsp baking powder 1 tsp dried rosemary, crushed 6 TBSP butter, softened 1/2 cup (3 oz) chopped green olives 3 eggs In mixer bowl, combine flour, sugar, baking powder, and rosemary. Add butter. Beat at medium speed until fine crumbs form. Add olives. Stir in eggs, one at a time, until well mixed. Divide dough in half. On lightly floured work surface, shape dough into two 14-inch logs. Place on parchment-lined baking sheets, pressing to 1/2 inch thickness. Bake in 350 degrees F. oven until golden brown, about 25 to 30 minutes. Remove from oven and reduce oven temperature to 300 degrees F. Place logs on cutting board; cool slightly. Using serrated knife, cut logs diagonally into 1/2 inch thick slices. Place cut-side up on parchment-lined baking sheets. Bake in 300 degrees F. oven until dry, about 15 to 20 minutes; cool. Store in airtight containers at room temperature. | |||||||||||||||||||||||||||||||||||||||||||
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Olive Tomato Spread This recipe came from Dierbergs Everybody Cooks magazine. Serve with Olive Rosemary Biscotti. 1 package (8 ounces) whipped cream cheese 1/4 cup sun-dried tomatoes packed in oil 1/4 cup (1 1/2 ounces) chopped green olives 1 clove garlic, minced In a small bowl, combine all ingredients; stir until blended. Refrigerate for up to 3 days. Makes about 1 1/4 cups. | |||||||||||||||||||||||||||||||||||||||||||
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Cornmeal Crackers This recipe is from the Webster Groves Herb Society cookbook. 1 1/2 cup flour 1 1/2 cup cornmeal 1 1/2 tsp salt 1 tsp. fresh ground pepper 2 TBSP assorted fresh minced herbs (1 tsp dried) 1/4 tsp cayenne pepper 1 cup grated cheddar cheese 1/2 stick butter, softened 1 cup sour milk* *Sour milk by adding a splash or two (tablespoons) of herbal vinegar, or lemon or lime juice to milk; let set 10 minutes. Combine flour, cornmeal, salt, pepper, cayenne, and herbs. Stir in cheese, then butter; mix thoroughly. Drizzle in sour milk, stirring until mixture holds together. Turn dough onto a floured board; roll it into a log about 1 1/2 inches in diameter. Wrap in plastic; chill until firm. (Slice log in sections, so you can pull out one to slice, since it will take at least two cookie sheets.) Slice crackers 1/8 inch thick and place on lightly greased cookie sheet. Bake at 350 degrees F. about 12 minutes or until crackers start to turn light brown; then flip and brown other side for a few minutes. Cool on a rack and store in an airtight container. Dough can be mixed up to three weeks ahead, shaped into rolls and frozen. Let frozen dough thaw slightly before slicing. | |||||||||||||||||||||||||||||||||||||||||||
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Carolyn's Cracker Spread I made this to go with the cornmeal crackers. 1 pkg cream cheese 1/2 cup plain yogurt 1/2 cup grated cheddar cheese 1/2 tsp sage 1/2 tsp onion flakes 1/2 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp celery salt dash of black pepper 1/2 tsp liquid smoke 1/4 cup chopped walnuts Soften cream cheese in a sturdy bowl. When soft, add the rest of the ingredients and mash together with a fork. | |||||||||||||||||||||||||||||||||||||||||||
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Classic Hummus This recipe is from Wild Oats market, and modified slightly. 2 cups cooked garbanzo beans (chickpeas) 5 TBSP lemon juice 4 TBSP Tahini 1 tsp paprika 1/2 cup nonfat yogurt 2 TBSP fresh cilantro, chopped 3 cloves garlic, pressed 3 TBSP olive oil 1/2 tsp ground cumin 1/2 tsp salt 2 TBSP fresh parsley, chopped If you have a food processor, combine yogurt, tahini, oil, garlic, spice and herbs. Blend and then add garbanzos, pureeing until smooth. If you don't, put all ingredients into a sturdy bowl and mash with a potato masher. | |||||||||||||||||||||||||||||||||||||||||||
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Pimento Crab Dip This recipe is from Hautly Cheese. 14 oz Hautly Pimento Spread 3 oz crab meat (if canned, be sure to drain well. Juice of 1/2 lemon 1 TBSP ground coriander 1 TBSP Old Bay seasoning Tabasco to taste Combine all ingredients in a food processor, occasionally scraping the bowl. Do not overprocess. Use pulse button for best results, about 2 minutes. | |||||||||||||||||||||||||||||||||||||||||||
 Metropolitan Cook Book Copyright © 1957, Metropolitan Life Insurance Company | |||||||||||||||||||||||||||||||||||||||||||
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Morning Rampage Spice up your morning coffee or tea by putting this blend in your brew. 2 parts whole coriander 2 parts anise seed 1 part whole cardamom (just the black part) 1 part whole cloves 1 part whole peppercorns Grind small amounts of this mixture as needed and add to your coffee or pot of tea as it brews. Strain the resulting brew and add sweetener or milk if you want. Great for warming up on a cold day. |
The Bisquick CookbookCopyright © 1964 General Mills. Illustrated by Roger Bradfield. | ||||||||||||||||||||||||||||||||||||||||||
| Tip: When you have a recipe that calls for fresh ginger, buy more than you need. It's hard to buy the exact amount you need anyway since ginger roots come in a variety of irregular sizes. Thinly slice the unused portion and freeze it. When you make tea, drop in a slice or two when it's brewing. Delicious! | |||||||||||||||||||||||||||||||||||||||||||
 Quality Recipes Quality Dairy CO., INC. | |||||||||||||||||||||||||||||||||||||||||||
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Greek Shrimp Salad
I more or less used the recipe from the Penzys Spices catalog, with the addition of two extra ingredients. Ingredients 1/2 pound shrimp 1 small bag salad greens mix Amounts that you like of the following veggies: tomato, onion, bell pepper (yellow for color contrast is good), and cucumber Feta cheese 1 cup plain yogurt 1 TBSP balsamic vinegar 1 TBSP honey Greek Seasoning Directions Cook and peel shrimp. To make the dressing, mix 1 TBSP Greek Seasoning with water, let stand a minute, then add yogurt, balsamic vinegar, and honey. Put the salad greens in a large bowl, then cut up the tomato, onion, bell pepper, and cucumber, and toss all together. To serve salad, put veggies on plate and arrange shrimp on top, crumble some feta cheese over it, and drizzle with the yogurt dressing. The original recipe says that the dressing will keep for a week in the fridge, but once people get a taste of this, I doubt it will last more than a day! |
Wonderful Ways With Soups1958, Campbell's |
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Beet Salad With Feta Cheese and Arugula This is a simplified version of a recipe from Gourmet magazine. Probably the best salad I've ever eaten. And very easy. 1 can of sliced beets 1 small bag baby arugula greens 1 large Belgian endive Feta cheese Red wine vinegar Extra virgin olive oil Salt to taste There are so few ingredients that you might as well keep most of them separated until you're ready to eat, for maximum taste and fresh appearance. Put greens into a salad bowl. Slice the endive and add to bowl. Cover salad and keep in refrigerator until ready to eat. Slice the beets into strips and keep in a separate container in the refrigerator until ready to serve. Crumble the feta cheese, and store. When you're ready to serve the salad, put some greens and endive into a bowl or onto a plate, top with beets and feta cheese, and season with red wine vinegar, olive oil, and a touch of salt, if needed. The feta cheese might be salty enough for you already. | |||||||||||||||||||||||||||||||||||||||||||
Recipes... Care... Use... Westinghouse RefrigeratorsCopyright © 1950 Westinghouse Electric Corporation |
Orange Poppyseed Salad Dressing
1/4 can of frozen orange juice, thawed 1/4 cup grapeseed oil 1/4 cup white balsamic vinegar 1 TBSP crushed dried Lemon Basil 3 cloves garlic mashed through garlic press 1 tsp poppy seeds Pinch of Salt Whisk ingredients together in a small bowl, pour over salad. Variation - try using Pomegranate sauce instead of the orange juice. | ||||||||||||||||||||||||||||||||||||||||||
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Prickly Pear Fruit Salad Dressing
A long time ago I was on a hike at Saguaro National Monument in Arizona and I observed an iguana eating prickly pear fruits. The big lizard looked funny with its face all purple from juice. I always meant to try eating the fruit myself but never did exept in cactus candy that I bought, until recently when I saw some prickly pear fruits for sale at Sappington Farmer's Market on old Route 66 in South St. Louis County. There is a radio show I like called Food Talk with the Kelly Twins on 550 KTRS, and during one of their shows they advised buying something you've never cooked with before each time you go shopping, and make something with it. That's a good way to learn to cook, they said. It's probably something I would do anyway since I like to try new things all the time, but it's good advice for everybody. Here is one of my prickly pear fruit experiments. Unusual, but plate-lickin' good! 2 prickly pear fruits favorite salad oil (olive, grapeseed, etc.) white balsamic vinegar fresh cilantro leaves fresh or dried lemon balm leaves fresh or dried lemon basil leaves lemon juice lime juice pepper salt Rinse prickly pear fruits and peel off skin. Chop into chunks and press through fine-holed strainer over a bowl to catch juice. You will not be able to remove all the juice at once since the pulp is very mucilaginous, but press out as much as you can. You will end up with a couple of small handfuls of seeds and pulp. Put seeds and pulp into a small mixing bowl and pour enough salad oil over it to cover. With an electric beater, beat the mixture thouroughly. The idea is to separate as much pulp and juice from the seeds as you can while leaving the seeds intact (who knows I might plant some!). Press this mixture through the strainer into the bowl already containing juice. There will still be some pulp clinging to the seeds. Return pulp and seeds to mixing bowl, cover with white balsamic vinegar, and beat again. Press mixture through strainer again into the bowl already containing juice and pulp/oil mixture. Discard remaining pulp and seeds (or maybe not - see this recipe!). Season remaining juice/pulp/oil/vinegar mixture to taste with the herbs, lemon and lime juice, pepper and salt, and pour on a salad and enjoy. The finished dressing is a bright pinkish purple color, so it would look festive on a colorful salad. For example, mandarin oranges and spinach - mmm! | |||||||||||||||||||||||||||||||||||||||||||
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Tofu, Celery, and Kim Chi Salad
1 pkg firm tofu 1 1/2 cups chopped celery 1/2 cup Kim Chi 2 TBSP fresh chopped chives 2 TBSP sesame oil 2 TBSP tamari sesame snack sticks for topping Unwrap the tofu and let it drain in a colander while you chop the celery, Kim Chi, and chives and put them into a bowl. Chop the tofu into small chunks, about 1/2 to 3/4 inch across. Add to bowl, then toss all with sesame oil and tamari. When ready to serve, top with crumbled sesame snack sticks. Another good combination to try with the tofu, sesame oil and tamari, is red onion, fresh sprouts and sesame seeds. |
Home Canning Book and How to Freeze FoodsCopyright © 1971 Kerr Glass Manufacturing Corporation | ||||||||||||||||||||||||||||||||||||||||||
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Quinoa and Cucumber Salad 1 cup quinoa 1 vegetable boullion cube 2 large cucumbers 1/4 cup chopped red onion 2 TBSP white wine vinegar 2 TBSP recaito 1 TBSP dried lime balm leaves Cook quinoa according to directions, adding the vegetable boullion cube along with the water. While it's cooking, chop the cucumbers into roughly 1" square pieces. After quinoa has cooled, put it in a salad bowl, and add the cucumbers, onion, white wine vinegar, recaito, and lime balm. Mix all together and serve chilled. | |||||||||||||||||||||||||||||||||||||||||||
Metropolitan Cook BookCopyright © 1957, Metropolitan Life Insurance Company |
Sweet Carrot Salad
1 10 oz package shredded carrot 1/3 cup cranberries 2 heaping TBSP low fat plain yogurt 2 TBSP lemon juice 2 TBSP roasted unsalted sunflower seeds 1 TBSP honey 1 TBSP extra virgin olive oil 1 tsp dried lime balm leaves, crumbled 1 tsp dried lemon basil leaves, crumbled 1/2 tsp dried peppermint leaves, crumbled 1/2 tsp ground cinnamon Combine all ingredients in bowl and mix well. Enjoy. | ||||||||||||||||||||||||||||||||||||||||||
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Tomato-Tomatillo Salad I modified this salad from a recipe originally from Self magazine. 4 Roma tomatoes 3 tomatillos 1 can chickpeas, rinsed and drained 2 TBSP extra-virgin olive oil 2 TBSP lime juice 1 TBSP dried parsley flakes 1 tsp dried lime balm flakes salt to taste Chop the tomatoes into 1 to 1 1/2 inch pieces. Remove husks from the tomatillos, and chop in a similar manner. Put pieces into a large salad bowl, add other ingredients, and toss together. Serve chilled. | |||||||||||||||||||||||||||||||||||||||||||
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Spicy Chicken Salad With Papaya
2 chicken breasts pinch of salt 1/2 cucumber 1 red bell pepper 1/2 of a ripe papaya 1/2 of a sweet white onion 4 TBSP fresh cilantro 2 limes 2 TBSP fresh ginger 3/4 cup pine nuts 2 TBSP soy sauce 2 TBSP honey 1 tsp chili paste with garlic 1 bag of spinach leaves Cook chicken breasts by placing in a cooking pot, covering with water, adding a pinch of salt, bringing to a boil and then simmering for 15 minutes. This is my favorite method for cooking chicken because it's easy and it yields broth I can save for making soup or cooked grains (couscous, quinoa, barley, rice, etc.) later. To make more interesting chicken and broth, you can also add parsley, pepper, bay leaves, and favorite spices that won't clash too much with whatever you might make later. If you grow herbs as I do, this is a good opportunity to use dried herb stems that are difficult to find a use for. You might throw in odds and ends of veggies as you're chopping them too, to add flavor and nutrients to the broth. When the chicken is done cooking, remove from the water and place on a plate and stick in the freezer to cool off. Strain out broth and reserve for later use. Next, chop the cucumber, bell pepper, papaya, onion, and cilantro and place in a large bowl. Grate the zest from two limes and add to the bowl. Cut the limes in half and juice them, and add juice and pulp to bowl. Grate the ginger and add. Add pine nuts, soy sauce, honey, and chili paste. By now, the chicken is probably cool enough to cut up. Remove from freezer, trim off fat, and cut into small cubes. Mix in with the rest of the salad ingredients. Place spinach leaves on a plate, spoon salad mixture over it, and serve. |
New Adventures in Cooking ElectricallyHouston Lighting & Power Company |
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Egg-Stravagant Salad Dressing
1/4 cup extra virgin olive oil 1 cup vegetable oil 1/4 cup white balsamic vinegar 1 tsp celery salt 1 tsp ground black pepper 1/2 tsp brown sugar 1/4 handful dried sage leaves, crumbled 1 tsp rosemary 1 tsp sweet marjoram 1 clove crushed garlic 2 hard boiled egg yolks Mix all ingredients in a blender. Pour over salad and enjoy. Also good without the eggs. | |||||||||||||||||||||||||||||||||||||||||||
 Tested and Tasted Economical Recipes 1969, Milnot | |||||||||||||||||||||||||||||||||||||||||||
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Acorn Squash Soup 1 acorn squash 2 cloves garlic 2 large vegetable bouillon cubes 1/2 tsp dried sage 1/2 tsp dried rosemary Slice squash in half, scoop out seeds, and put halves into glass baking dish cut side down. Add about 1/2 inch of water and bake covered for 45 minutes at 350 degrees. Remove squash from oven and let it cool. When it's cooled enough to handle, scrape pulp from one of the halves out of the skin and put pulp into a blender. Shake the blender jar slightly to level the pieces. If there is any water left in the baking pan, add that in. Add just enough additional water to blender jar to barely cover the squash pieces. Crumble one bouillon cube and one chopped up garlic clove into the blender jar. Puree the mixture until smooth, and pour into soup pot. Repeat with the other half of the squash and the other bouillon cube and garlic clove. Bring soup to a boil, then turn down heat to simmer. Add sage and rosemary, and salt and pepper to taste. You might not need the salt if the bouillon is salty. Simmer covered for 20 minutes, then enjoy. |
Metropolitan Cook BookCopyright © 1957, Metropolitan Life Insurance Company |
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Sausage and Kale Soup This recipe is altered slightly from one I found in Sauce Magazine. 1 bunch kale 1 cajun style andouille sausage link 1 can Great Northern Beans 5 cups chicken broth 2 cloves garlic olive oil pepper Remove sausage from casing, and discard casing. Heat soup pot and swirl some olive oil in the bottom. Crumble sausage and add to soup pot, and cook while stirring until browned. Turn off heat. Cover a large plate with paper towels, and turn soup pot over onto plate to drain off excess oil. While the sausage is draining, wash kale and chop into bite sized pieces. Place soup pot back onto the burner without washing to retain some of the browned sausage flavor. Add sausage back to soup pot, and add five cups of chicken broth. Turn up heat. Add kale. Press garlic gloves with garlic press and add to soup pot. After the soup has come to a boil, turn down heat and simmer for about 20 minutes or unitl the kale is soft enough for you. While it's simmering, rinse and drain beans. After 20 minutes of simmering, add beans to pot and simmer for 5 more minutes. Add pepper to taste. | |||||||||||||||||||||||||||||||||||||||||||
Cooking With InspirationCopyright © 1962 Grocery Store Products CO. |
Broccoli and Rice Soup
Do you ever make something with fresh broccoli florets and you're not sure what to do with the leftover stems? I made some into a soup which turned out MORE than just pretty good, if I do say so myself. Ingredients Brocoli stem pieces cut into 1/2" chunks Olive Oil 4 cups chicken stock 1 cube Knorr Extra Large Ham Flavor Bouillon 1 cup Trader Joes Basmati Rice Medley 1 TBSP chopped frozen Oregano leaves Directions Heat some olive oil in a cooking pot big enough for soup. Saute the broccoli pieces until they are just starting to get a little browned. Add the chicken stock and ham bouillon cube and bring to a boil. Add the rice medley and oregano, reduce heat, and simmer for 15 minutes. I know not everybody has frozen oregano laying around! I grew the stuff I used and it is on the old side so if yours is fresher you might want to use less. If it's dried you'll want to use a LOT less - I've found out the hard way that if you overuse Oregano your whole dish can taste like truck tires, and that would be a shame! | ||||||||||||||||||||||||||||||||||||||||||
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Lentil Soup With Ham and Greens 1/2 cup chopped Vidalia onion olive oil 1/2 cup chopped ham 1 cup dried lentils 4 cups water 1 vegetable boullion cube 2 garlic cloves 1 cup fresh dandelion greens 2 cups fresh spinach salt and pepper to taste Heat a little olive oil in the bottom of a soup pot, and saute the onions for about two minutes. Add the ham, and continute to saute until the onions are clear and tender. Add the water, the boullion cube, and the pulp of two garlic cloves put through a garlic press. Bring contents to a boil, and add in the lentils. Simmer covered on low heat for 15 minutes. While the soup is simmering, coarsely chop the spinach and dandelion greens. When the soup has simmered for 15 minutes, add the greens and simmer for five more minutes. Taste, and add salt and pepper if needed. Serve. |
The Laclede Gas Holiday Cook BookCopyright © 1958 Milliken Publishing Company. Illustrations by Pres Bagent and Paul Stoddard. |
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Pumpkin Soup This recipe is from Zorba Paster on Your Health. 1 large onion, diced 1 TBSP margarine 2 TBSP flour 21 oz chicken broth 1 can (15 oz) Pumpkin Salt 4 oz condensed evaporated skim milk In large pot, melt margarine over medium heat. Saute onion until translucent. Add flour. Stir until slightly brown. Slowly add chicken broth. Mix in pumpkin and cook for 30 minutes. Add milk and heat through. Salt to taste. | |||||||||||||||||||||||||||||||||||||||||||
 Quality Recipes Quality Dairy CO., INC. | |||||||||||||||||||||||||||||||||||||||||||
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Soft Tacos with Tofu
My Mom gave me a package of Tofu Mate Texas Taco Seasoning Mix that she had laying around thinking that I could think of something good to make with it. Well she was right, it turned out so good I have to share it. Ingredients 1 package firm tofu 1 package Tofu Mate Texas Taco Seasoning Mix Olive Oil 1/4 cup chopped white onion 1 garlic clove 1 package frozen Tex-Mex style vegetables - I used a mix which has onions, red bell peppers, green bell peppers, black beans, and corn. Other frozen vegetable mixes that have similar ingredients would be fine, make sure it includes black beans and corn. 1 anaheim chili pepper, seeded and chopped whole wheat tortillas warmed by your favorite warming method Shredded lettuce - I used Romaine Shredded cheese - I used sharp cheddar Directions Let the tofu chunks drain in a colander while you chop and prepare the other ingredients. Heat some olive oil in a wok or big saucepan. Crumble the tofu into the oil and saute for a couple of minutes. Add in the chopped onions and and put the garlic clove through a garlic press and add it also. When the mix is cooked enough so that the onions are tender, add the Tofu Mate seasoning according to the directions on the package. Mix until the color is even then remove the mixture from the pan and put it in a serving dish with a lid so it stays warm. Add more oil to the pan if needed and saute the frozen vegetable mix and the anaheim chili until they are cooked to your preference. Put the veggie mix in the tortillas, put some tofu mix on top, garnish with lettuce and cheese, wrap and eat. Yum! If you want to reduce fat, you can leave out the cheese, it's good without it too because the whole wheat tortillas and black beans give it a rich taste. I didn't add any spices other than what's in the spice mix, and the result to me was mild. If it's not hot enough for you add some cayenne pepper. |
Rotisserie Oven Use and Care BookGeneral Electric |
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American CookeryCopyright © 1944 Whitney Publishing Company, written and illustrated by Phyllis Krafft Newill |
Beef, Turkey, and Sausage Burgers
Ingredients 1 lb ground beef 1 lb ground turkey 1/4 - 1/2 cup chopped andouille sausage 3 cloves garlic, mashed through garlic press 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 tsp dried rosemary 1/2 tsp dried thyme 1/2 tsp pepper pinch of salt olive oil Directions Mix all ingredients except olive oil together in a large bowl. Place a piece of plastic food wrap on the bottom surface of a tortilla press. Place a small handful of meat mixture on top of that, another piece of food wrap over that, then press all to make a thin patty. When you start to see it squish out a bit, rotate and press a little more to make the patty even in thickness. Fry the patties with olive oil until cooked through and browned on each side. Serve on your favorite bread or bun with tomato, lettuce, and your favorite condiments. If you end up with more meat mixture than you have need for burger patties at the time, you can roll the extra meat mixture into balls, and bake them in a glass baking dish in the oven for approx. 45 minutes at 350 degrees. Cover with foil for the first 30 minutes, remove foil for the last 15 minutes of baking. Drain on paper towels, then freeze them and you'll have delicious meatballs for the next time you want spaghetti and meatballs for dinner. Yum! | ||||||||||||||||||||||||||||||||||||||||||
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Veggie Pie This is a slightly altered and simplified version of a recipe from Sauce Magazine. 1 10-inch, whole grain flour tortilla 3 cups coarsely chopped fresh spinach 1 TBSP olive oil 1 medium vidalia onion, finely chopped 4 cloves garlic, minced 1 medium-sized zucchini, thinly sliced 1/2 bell pepper, diced 5 large eggs 1/2 cup grated Parmesan cheese 1 TBSP dried parsley flakes salt and pepper to taste Place the tortilla in the center of an ungreased 9-inch pie pan. Set aside. Preheat the oven to 350 degrees. Cook spinach in the microwave just long enough to wilt, 1 to 2 minutes, and set aside. Heat the oil in a large sauté pan and or wok. Add onion and garlic and and sauté over medium heat for three minutes. Add the zucchini and bell pepper and continue to stir until the mixture becomes tender and the onions start to turn golden, about five minutes. Remove from heat and set aside. Break the eggs into a large bowl and whisk well. Add the Parmesan cheese, parsley, salt and pepper. Mix well. Add the spinach and vegetable mixture and mix again. Pour filling into the center of the pie pan, trying to keep the filling from seeping underneath the tortilla. Bake 30 to 35 minutes, or until center of pie is firm and lightly golden. Remove and allow to cool 10 to 15 minutes before cutting and serving. |
Two in the KitchenCopyright © 1972 General Mills, Inc. |
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Baked Tilapia and Vegetables This is a modification of a recipe from Bubba's Bar 'n' Grill. I didn't specify a quantity for the vegetables, just use what will fit in your baking dish. Olive oil Small potatoes, chopped in half Fennel stems, cut into 1/2 to 1 inch lengths 4 tilapia fillets Cocktail tomatoes Butternut squash, chopped into approx. 1 inch pieces 1/4 cup chopped fresh parsley 1/2 of a white onion, chopped 1 lemon 1 tsp dried dill Salt Pepper Preheat oven to 425 degrees Fahrenheit. Toss potatoes and fennel pieces in olive oil and put into the dish, cover dish with foil, and cook for 20 minutes. Leave oven on, and remove baking dish. Move potatoes and fennel to the sides of the dish, and lay the fish fillets in the middle. Toss the remaining vegetables and parsley in a bowl with olive oil, and add to dish on either side of fish. Squeeze the lemon juice onto the fish, sprinkle dill onto the fish, and sprinkle salt and pepper to taste over all. Recover dish with foil, return to oven, and bake for another 25 minutes. Tip - After you're done with the lemon rind, put it in a potpourri crock pot with water and your kitchen will smell great! Works with oranges and limes too. | |||||||||||||||||||||||||||||||||||||||||||
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Mom's Best Mostaccioli And now for something completely normal! Is there anyone who grew up in the St. Louis area who hasn't eaten this many times? There is even a joke that marriages in St. Louis are not really legal unless Mostaccioli is eaten at the reception. Here is my Mom's recipe. Mom had an Italian step-mom (no I don't have the meatball recipe :( ), so this recipe might be especially authentic, but on the other hand, as I once read somewhere long ago, in St. Louis "Italian Food is just food". Meaning much is consumed by everyone! 1 large jar spaghetti sauce 1 tsp oregano 1 tsp sweet basil 1/2 tsp garlic powder (or 2 cloves fresh garlic) 1/4 tsp allspice 1/2 tsp fennel seed 1 onion, chopped 1 large or 2 small cans tomatoes (with juice) chopped 1/4 cup sugar 1 cup water You can add browned hamburger, chopped green peppers or chopped zucchini to the sauce. Simmer and pour over 1 pkg cooked mostaccioli pasta. | |||||||||||||||||||||||||||||||||||||||||||
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Chicken Italian I wish I had a dollar for every time we ate this while I was growing up! Simple and good. Mix envelope of Good Season's Italian dressing mix with 2 TBSP oil and 1 TBSP water. Brush on chicken. Bake one hour at 350 degrees F. | |||||||||||||||||||||||||||||||||||||||||||
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Pasta with Chickpea Sauce Source: The Low Cholesterol Cookbook, Anness Publishing, 1998. Serves 4. 2 cups pasta 1 tsp olive oil 1 small onion, finely chopped 1 garlic clove, crushed 1 celery stalk, finely chopped 15 oz can chickpeas, drained 1 cup tomato sauce salt and black pepper chopped parsley, to garnish Heat the olive oil in a nonstick pan and saute the onion, garlic and celery until softened, not browned. Stir in the chickpeas and tomato sauce, the cover and simmer for about 15 minutes. Cook the pasta in a large pan of boiling, lightly salted water until just tender. Drain the pasta and toss into the sauce, then season to taste with salt and pepper. Sprinkle with chopped fresh parsley, serve hot. | |||||||||||||||||||||||||||||||||||||||||||
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Chicken Enchilada Casserole
3 TBSP Butter or margarine, melted 1 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 1/2 cups cubed cooked chicken 2 15 oz cans ranch style beans 1 4 oz can green chilies, chopped 2 tsp flour 1 1/2 cups chicken broth 1 cup shredded Monterey Jack cheese 12 6 inch corn tortillas Saute onion, pepper and garlic in 1 TBSP butter. Combine onion mixture with chicken, beans and chilies; set aside. Over low heat, combine flour and remaining butter, stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue coooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9 x 13 x 2 inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350 degrees F. oven for 30 minutes or until heated through. | |||||||||||||||||||||||||||||||||||||||||||
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Shrimp and Tomato Pizza This recipe is from CompuCook Kitchens. Serves 4. 1 lb peeled and deveined shrimp 4 Roma tomatoes, cut in small dice 3 cloves garlic, minced 1 red onion, sliced thinly 1 tsp dried basil 2 TBSP olive oil 4 individual-size Italian bread shells Salt and pepper 2 cups shredded mozzarella cheese Heat oven to 400 degrees F. In bowl, combine shrimp, tomatoes, garlic, onion, basil and olive oil. Mix well to combine ingredients. Place bread shells on a baking sheet. Divide shrimp mixture into 4 portions and place on top of bread shells. Season with salt and pepper. Top each with 1/4 of the cheese. Bake until shrimp are pink and curled and cheese is melted and bubbly, about 15 minutes. | |||||||||||||||||||||||||||||||||||||||||||
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Spicy Tofu Scrambler This recipe was taken from Zorba Paster on Your Health and modified. It's just spicy enough to give you a nice warm feeling inside. Be sure to use disposable plastic gloves when chopping the jalapeno - I once had to go to sleep holding an ice pack in each hand to soothe the burning because I didn't do this - I'll never make that mistake again! 1 package firm tofu 2 TBSP low-sodium soy sauce 1/4 tsp salt 1/2 tsp ground cumin seed 1/2 tsp turmeric 1 tsp black pepper 2 tsp extra virgin olive oil 1 jalapeno pepper 1/4 of a white onion 2 cloves garlic, minced 1 cup broccoli florets 1 cup cauliflower florets 1 medium red bell pepper Disposable plastic gloves Drain tofu in a colander. Chop onion, garlic, broccoli, cauliflower, and bell pepper. Put on disposable plastic gloves and remove seeds and ribs from jalapeno, and chop. Place tofu in a large mixing bowl, and crumble with fork. Stir in soy sauce, salt, cumin, turmeric, and black pepper. In a wok, heat olive oil. Add onions, garlic, peppers, and vegetables and saute for 5 minutes on medium heat. Put lid on wok and let stand a minute or two to let the tofu get warm. Remove lid and saute for a minute or two longer. Remove from heat and serve hot. Suggestion - serve with tandoori nan bread. | |||||||||||||||||||||||||||||||||||||||||||
 Quality Recipes Quality Dairy CO., INC. | |||||||||||||||||||||||||||||||||||||||||||
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Greek Potatoes
Ingredients Yukon Gold potatoes Greek Seasoning Olive oil Directions Wash potatoes, chop into approximately 1 1/2" chunks, and place the pieces into a glass baking dish. Drizzle some olive oil over the pieces, and sprinkle with Greek Seasoning. Toss to cover all the pieces. Cover dish loosely with foil, and bake in the oven for 45 minutes at 350 degrees. | |||||||||||||||||||||||||||||||||||||||||||
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Orange-Braised Fennel This is what I brought to Thanksgiving dinner last year. The recipe came from Martha Stewart Living magazine, and I changed it only slightly, I used frozen orange juice instead of fresh, normal salt instead of coarse, pre-ground pepper instead of fresh ground, and regular olive oil instead of extra virgin because I've heard that the flavor in extra-virgin olive oil is wasted if you cook it, so I use regular for recipes that involve cooking the oil, and extra-virgin when it's not cooked. This is another recipe I liked enough to make more than once. 2 bulbs fennel, trimmed 1 TBSP unsalted butter 1 TBSP olive oil 1 1/2 cups orange juice Salt and pepper 1/2 cup dry white wine Cut each fennel bulb into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about five minutes per side. Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper and serve warm. Fennel stems are tasty if cooked long enough, so don't throw them out! |
Cocktail MixerCopyright © 1969 PERRYGRAPH Div. Nashua Corp. |
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Baked Eggplant with Peanut Sauce 2 eggplants Olive oil cooking spray Salt 1/2 cup light coconut milk 1 TBSP red chili paste with garlic 1/2 cup chunky peanut butter 2 TBSP brown sugar 1 TBSP lime juice 1 TBSP dried lime balm leaves, crumbled 1 TBSP fish sauce Slice each eggplant lengthwise into 4-6 long pieces. Spray a glass cooking dish with olive oil cooking spray, and lay in the eggplant pieces. Sprinkle with a little salt. Cover dish with foil, and bake in the oven for about 25 minutes at 350 degrees, until the eggplant is tender and a little browned around the edges. While the eggplant is cooking, make the peanut sauce by combining the coconut milk, chili paste, peanut butter, brown sugar, lime juice, lime balm, fish sauce, and 1/2 tsp salt. Heat on the stovetop at a low setting, stirring until it's hot and well blended. To serve, place eggplant on a plate and spoon some peanut sauce on top. The peanut sauce also makes a very good dipping sauce for chicken. | |||||||||||||||||||||||||||||||||||||||||||
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Roasted Vegetables With Fennel 6 carrots 2 bunches Fennel 2 yellow Turnips 2 yellow Onions 2 yellow Squash 2 Portobello Mushroom caps 4 garlic cloves 5 TBSP Grapeseed Oil or Olive Oil 2 TBSP Greek Seasoning Cooking spray Spray a large glass baking dish with cooking spray. Cut the carrots and turnips into 1 - 2 inch pieces and put into baking dish. Trim the stems from the fennel bulbs and cut the bulbs into 1 - 2 inch pieces also and add to dish. Reserve the feathery fennel tops. Cover dish with foil and bake in 350 degree oven for 20 minutes. Chop the squash and onion into similarly sized pieces. Mash the garlic cloves into a bowl with a garlic press and add the oil and Greek Seasoning. Stir well. After the first batch of vegetables have cooked for 20 minutes, remove baking dish from oven and add the squash and onions. Pour oil mixture over all and stir to coat all the vegetables with oil. Return dish to the oven for another 15 minutes. Chop mushroom caps and fennel tops. When the 15 minutes is up, remove the baking dish from the oven again and add mushroom pieces. Stir the vegetables. Distribute fennel tops over the vegetables and put back in the oven for another 15 minutes. When that time is up, check vegetables for tenderness, and remove if done. If not, cook a little longer. |
New Adventures in Cooking ElectricallyHouston Lighting & Power Company |
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Zucchini Walnut Toss This recipe is from the Dierbergs Everybody Cooks magazine. 3 medium zucchini (about 2 pounds) 1/4 cup chopped walnuts 1 TBSP butter or margarine 4 Roma tomatoes, chopped 2 TBSP grated parmesan cheese Cut zucchini in half crosswise; cut each half into 6 spears. In large nonstick skillet over over medium heat, spread walnuts into single layer. Cook, stirring constantly, for about 3 to 4 minutes, or until nuts are fragrant and start to brown. Immediately remove from pan; set aside. In same skillet over medium-high heat, melt butter. Add zucchini and cook, stirring constantly, until crisp-tender, about 4 to 5 minutes. Stir in tomatoes and toasted walnuts; cook just until heated through. Top with parmesan cheese. Makes 8 servings. | |||||||||||||||||||||||||||||||||||||||||||
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Carrots Citronnees
2 10 oz pkgs frozen sliced carrots 1/4 cup strained lemon juice 4 TBSP butter, melted 1 tsp sugar 1/2 tsp finely grated lemon rind 1/8 tsp dried marjoram Cook carrots according to package directions; drain and mash well. Combine carrots with lemon juice, 3 TBSP butter and remaining ingredients. Pour mixture into well-greased casserole. Dot top with remaining butter. Bake, uncovered, at 350 degrees F for 15 minutes or until top is brown. Serves 8. | |||||||||||||||||||||||||||||||||||||||||||
 Cooking With Inspiration Copyright © 1962 Grocery Store Products CO. | |||||||||||||||||||||||||||||||||||||||||||
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Thanksgiving Stuffins I'm not sure where this recipe originally came from, but my Mom has been making it for years. This year it's my turn to make it so my Mom sent me the recipe. I'll try not to mess with it too much, since it's always one of the highlights of the meal. 4 TBSP light butter, melted 1 cup liquid fat-free egg substitute 1 cup fat free reduced sodium chicken broth 1 loaf (16 oz.) day old bread (16 slices) cut in 1/2 inch cubes 1/2 cup minced scallions or onions 1/2 cup minced celery 1 cup dried cranberries 1/4 cup chopped fresh parsley 1 tsp grated lemon zest 1/2 tsp ground black pepper 1/4 tsp salt 1 tsp poultry seasoning Preheat oven to 375 degrees F. Coat 16 muffin cups with cooking spray. In a large bowl, combine butter, egg substitute, and broth. Add remaining ingredients and toss to combine. Set aside 15 min. Pinch bread; if dry, add 1/4 cup warm water. Toss. Mixture should be soft and spongy, but not mushy. With an ice cream scoop, spoon into muffin cups. Bake for 20-25 minutes. Serves 8. | |||||||||||||||||||||||||||||||||||||||||||
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Spring Rice Pilaf This recipe came from Dierbergs Everybody Cooks magazine. 2 TBSP margarine or butter 1 cup long grain rice 1 can (14 oz) chicken broth 1 cup diced onion 1 large clove garlic, minced 1 cup frozen peas, thawed 2 green onions, thin sliced, including green tops Salt and pepper to taste In a medium saucepan, melt margarine over medium heat. Add rice; cook stirring occasionally until rice is lightly browned, about 5 minutes. Stir in broth, onion, and garlic. Cover and bring to a boil. Reduce heat and simmer until moisture is absorbed and rice is tender, about 15 to 20 minutes. Stir in peas and green onions. Season with salt and pepper. Makes 4-6 servings. | |||||||||||||||||||||||||||||||||||||||||||
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Orzo with Spinach and Feta
1 1/4 cups orzo 10 oz chopped frozen spinach, thawed and squeezed dry 1/4 tsp crushed dried red pepper 2 TBSP lemon juice 1 1/2 TBSP olive oil 3 garlic cloves, minced 3 green onions, chopped 1/2 cup crumbled reduced-fat feta cheese Cook orzo in 1 quart boiling water for about 8 to 9 minutes, or until tender but firm. While the Orzo is cooking, heat a large skillet over high heat. Add the oil and swirl to coat the pan. Reduce the heat to medium and add the garlic, red pepper, and onions. Cook for about 2 minutes, stirring often. Add the spinach and cook for about 4 minutes or until heated through. When the pasta has finished cooking, drain and add to the spinach mixture. Add the lemon juice and feta cheese, tossing until combined Season with salt and pepper, if desired. Serves 6. | |||||||||||||||||||||||||||||||||||||||||||
 Quality Recipes Quality Dairy CO., INC. | |||||||||||||||||||||||||||||||||||||||||||
Wonderful Ways With Soups1958, Campbell's |
Lavender Cookies Ingredients 5/8 cup butter 1/2 cup sugar 1 egg, beaten 2 T. lavender flowers 1 1/2 cups flour 1 tsp vanilla extract Preheat oven to 350 degrees. Cream butter and sugar. Stir in beaten egg and vanilla. Mix in lavender flowers and flour. Drop by spoonful onto greased cookie sheets. Bake 15 to 20 minutes until golden. This recipe is from the Webster Groves Herb Society cookbook. I altered it slightly. If you need a source of culinary lavender, Penzys Spices in Maplewood has it, and so does Cost Plus World Market in Brentwood, MO. | ||||||||||||||||||||||||||||||||||||||||||
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Tarragon Wafers Ingredients 1/2 cup butter 1 cup brown sugar 1 tsp. vanilla 1 egg 1/2 cup sesame seeds, toasted 1/2 cup pecan pieces, toasted 1 1/2 tsp. crushed dried tarragon 3/4 cup flour 1/4 tsp. baking powder 1/4 tsp. salt Heat oven to 375 degrees. Cream together butter, sugar, and vanilla. Beat in egg. Stir in sesame seeds, pecans, and tarragon. Sift dry ingredients together and add to mixture. Mix well. Drop by teaspoonful on greased baking sheet. Bake for 8-10 minutes. This recipe is from the Webster Groves Herb Society cookbook. The only thing I changed was ungreased cookie sheet to greased since I had problems with mine sticking a little. They really spread out, so don't put them too close to the edge or to each other. They look a little weird but taste fantastic! | |||||||||||||||||||||||||||||||||||||||||||
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Pimp My Chocolate Pudding
Plain old instant chocolate pudding mix is pretty tasty, but if you're in the mood for something a little extra intense and satisfying for your dessert, try this. Ingredients 1 box sugar free instant chocolate pudding mix Milk 1 tsp cinnamon 1 tsp stevia powder (the white kind used as a sugar substitute) 1 tsp unsweetened baking cocoa powder Directions Prepare the instant pudding according to the directions on the package. Add cinnamon, stevia, and cocoa powder, mix thoroughly, pour into serving dishes and chill. Great after a spicy Mexican meal! Variation - try almond extract instead of the cinnamon - mmmm! | |||||||||||||||||||||||||||||||||||||||||||
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Lemon-Lime Butter Cookies This is an modification of an original recipe from the booklet "Recipes, Directions, Decorating Hints" packaged with a vintage Mirro dial-a-cookie Cookie Press that used to be my Mom's. I had a kid-sized cookie press of my own when I was small. I was not able to get the cookies to come out of the press right then or now (I'll keep trying), but the cookies are just fine dropped onto a sheet a heaping teaspoon at at time, which is what I'll do until I master the cookie press. 1 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 TBSP lemon juice 1 TBSP lime juice 1 egg 2 1/2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1/4 tsp turmeric 1/4 tsp crubled lemon balm leaves 1/4 tsp lime balm leaves
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Recipes - Directions - Decorating HintsMirro Aluminum Company |
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Cranberry Pecan Oatmeal Cookies This recipe was based on a cookie recipe on the back of a box of Hodgson Mill Insta-Bake Baking Mix. I changed some of the quantities a bit and used dried cranberries and pecans instead of raisins. 1 cup packed Brown Sugar 1/2 cup Butter 1/2 tsp Vanilla 2 Eggs 2 TBSP Milk 1 1/3 cup Hodgson Mill Insta-Bake Baking Mix 1 cup quick cooking Oats 2/3 cup dried Cranberries 2/3 cup chopped Pecans Preheat oven to 350 degrees F. Mix brown sugar, butter, vanilla, eggs and milk in a bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake until light brown, about 10-12 minutes. | |||||||||||||||||||||||||||||||||||||||||||
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Orange and Cranberry Quick Bread I downloaded this recipe from the internet several years ago and changed it slightly. Bake in mini loaf pans for holiday gift giving! Makes five mini loaves. 4 oranges 1 beaten egg 2 TBSP canola or vegetable oil 2 cups flour (I used 1 cup white and 1 cup wheat) 3/4 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup dried cranberries 1/2 cup chopped pecans 1 cup powdered sugar, sifted Preheat oven to 350 degrees F. Wash the oranges, grate the zest from them, and put zest in a small bowl. Squeeze juice from oranges. Measure 3/4 cup of the juice and pour into a mixing bowl. Reserve the remaining juice. To the 3/4 cup of orange juice, add half of the orange zest, egg, and cooking oil. In another bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and baking soda. Add orange juice mixture and stir until moistened. Fold in cranberries and pecans. Pour batter into lightly greased mini loaf pans. Bake at 350 degrees for about 20-25 minutes, until a pick inserted in the middle comes out clean. Cool bread in pans about 10 minutes, remove and let cool thoroughly, then glaze. To glaze, mix 1 TBSP of reserved orange juice into the powdered sugar. Add remaining orange zest. Add more orange juice if necessary to make a pourable consistency. Drizzle glaze over loaves. |
Betty Crocker Cooky RecipesGeneral Mills |
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Chocolate Covered Pomegranate Clusters Want a knockout dessert course? Serve these clusters with port wine, stilton, and white cheddar blueberry cheese. Recipe from ChefMd®, modified. 2 pomegranates 1 package Baker's semi-sweet chocolate 1/4 teaspoon curry powder (optional) 1/4 cup fresh chocolate mint, chopped (substitute other types of mint if you don't have chocolate mint) Score the pomegranate and place in a bowl of water. Break it open under water to let the arils sink to the bottom and the membrane float to the top. Pour through a colander, rinse, and set the pomegranate arils on paper towels to absorb any excess moisture. Melt chocolate in a heavy-bottomed small saucepan over low-to-medium heat stirring frequently, 2 to 3 minutes. Stir in mint. Remove saucepan from the burner. Add pomegranate seeds and stir in curry powder. Use a fork to scoop out small chocolate-covered clusters, and place each on a wax paper lined plate. Refrigerate until chocolate is firm, about 15 minutes. | |||||||||||||||||||||||||||||||||||||||||||
 The Bisquick Cookbook Copyright © 1964 General Mills. Illustrated by Roger Bradfield. | |||||||||||||||||||||||||||||||||||||||||||
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Scrambled Eggs with Fish Sauce
4 Eggs 2 TBSP Chopped Fresh Chives 2 TBSP Vegetable Oil 1 TBSP Thai Fish Sauce 1 TBSP Milk Break four eggs into a bowl. Add the chives, fish sauce, and milk. Heat a skillet, add the oil, and scramble the eggs. You probably won't need to add any salt, since the fish sauce adds enough. Taste it first and see if you agree. I make this for breakfast usually, but it would probably be really good crumbled over fried rice. I'll have to try that sometime. | |||||||||||||||||||||||||||||||||||||||||||
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Spiced Pumpkin Muffins This is a favorite recipe from the Dierbergs Everybody Cooks magazine that I have modified. 1 cup pure pumpkin 1 egg 1/3 cup firmly packed brown sugar 1/3 cup molasses 1/2 cup milk 1/4 cup vegetable oil 2 cups whole wheat flour 2 teaspoons flaxseed meal 2 teaspoons ground cinnamon 1 teaspoon ground Morning Rampage spice mix (see recipe above) 1 teaspoon baking soda Mix all ingredients together in a bowl. Grease muffin pan and fill cavities 2/3 full of muffin batter. Bake at 350 degrees until a pick inserted in the middle comes out clean, about 15 minutes. |
Unusual Old World and American RecipesNordic Ware | ||||||||||||||||||||||||||||||||||||||||||
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Health Nut Banana Muffins Here is what I like to make when I buy bananas and forget to eat them all before they start to get mushy. 5 slightly past ripe bananas 3 cups all-purpose baking mix - use low fat or whole wheat for extra healthfulness 2/3 cup milk 1/2 cup chopped walnuts 1 Omega 3 egg 1/4 cup plain yogurt 1/4 cup wheat germ 1/4 cup flaxseed meal 2 TBSP brown sugar 1 TBSP cinnamon Preheat oven to 350 degrees F, (or 300 if you're using my oven). Spray muffin pan cavities with cooking spray. Put all ingredients into a large mixing bowl. Mash bananas together with other ingredients with a potato masher. Finish mixing ingredients together with large spoon. Fill muffin pan cavities 2/3 full of batter, and bake until pick inserted in the middle comes out clean (approximately 15 minutes). This recipe makes a large batch of batter so you'll probably have plenty left to freeze and bake later. | |||||||||||||||||||||||||||||||||||||||||||
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Blueberry and Ricotta Cheese Muffins
2 cups all-purpose baking mix 1 cup blueberries 1 egg 8 oz light ricotta cheese 1 heaping TBSP brown sugar 1 heaping TBSP flaxseed meal 1 heaping TBSP wheat germ 1 1/4 cup milk Combine ingredients in bowl and fill the cavities in a greased muffin pan 2/3 full with the mixture. Bake at 350 degrees until a pick inserted in the middle comes out clean, about 15 minutes. |
New Adventures in Cooking ElectricallyHouston Lighting & Power Company - I bought this brochure in an antique shop in Springer, New Mexico. |
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Chicken Sausage Breakfast Burritos Spicy and satisfying, will keep you going until lunchtime! Makes 6-8 burritos. 1 package Trader Joe's Spicy Jalapeno Chicken Sausage 2 garlic cloves, chopped 1/2 cup mushrooms, chopped 1/2 cup onions, chopped 1/2 cup bell pepper, chopped 1 jalapeno pepper, chopped Butter or margarine 12-16 eggs (2 eggs per burrito) Black pepper Whole grain tortillas Chop chicken sausages, and put in medium sized bowl. Add chopped garlic, mushrooms, onions and peppers, and mix all together. Put a skillet on medium heat and melt a pat of butter or margarine. Add a handful of sausage/veggie mix to the skillet and saute until the onions are just starting to turn golden. Break two eggs into skillet, and add black pepper to taste. Scramble all together until eggs are done, and wrap in a warmed tortilla. Repeat to make each subsequent burrito, adding more butter and margarine if needed. | |||||||||||||||||||||||||||||||||||||||||||
 Tested and Tasted Economical Recipes 1969, Milnot | |||||||||||||||||||||||||||||||||||||||||||
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Greek Seasoning
I was looking through the Penzys Spices catalog and I saw some recipes I wanted to make that used their Greek Seasoning. I didn't happen to have any, but I figured I had enough ingredients to make my own, so I used items from my cupboard to make a similar blend. Ingredients Eight packets True Lemon crystallized lemon substitute 2 TBSP Lemon Basil 2 TBSP Oregano 2 TBSP Sweet Marjoram 2 TBSP Garlic Powder 1 TBSP Ground Pepper 1 TBSP Salt Directions Grind coarsely in spice grinder, or crumble leaves with fingers and mix. Store in a jar and use whenever you want a Mediterranean flavor. Lemon Basil, Oregano, and Sweet Marjoram are ridiculously easy to grow yourself - try it, it's fun! |
Watkins Cook BookCopyright © 1936 The J.R. Watkins Company | ||||||||||||||||||||||||||||||||||||||||||
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Prickly Pear and Citrus Shower Gel
After making the salad dressing above and noticing the mucilaginous nature of the prickly pear fruit and the way my hands felt nice and smooth after making it, I wondered if the discarded pulp and skin could be used in making shower gel. I have ingredients for making it on hand since I like to make a lot of my own bath products. It was my assumption that the vinegar and oil that was likely to be clinging to the discarded pulp/seed mixture would do no harm and might help, since those are often used in home skin-care preparations anyway. I looked up uses for prickly pear on the internet and found that it has some qualities in common with Aloe vera. Why not try it then? So I did the following:
Next when I thought it had cooled enough to pour into a plastic container without melting the container, I poured the liquid through a strainer into an empty OxyClean bucket, which has become my favorite liquid soap mixing container. It's just the right size and shape. This time I really did discard the seeds and what little pulp was left! I then added 1 tsp of thickener and mixed it in with a stick blender. Then I let the mixture cool to room temperature. I knew I'd need a preservative since I was using fresh fruit, so I added Germaben II. To (hopefully) help retain the pretty pink color, I added some Fruit Fresh powder. I keep lots of Aloe Vera plants growing around the house, so I pulled off three leaves, rinsed them off, then chopped them up and added them to the mix. I shredded them with the stick blender, then strained the mixture again to remove the Aloe pieces, pressing hard to get all the juice out. Since I was going through all this trouble, I went all out and added Humectant, Goats Milk Powder, and the contents of three vitamin E capsules. To mask the vinegar smell, I added some of my favorite essential oils: Lemongrass, Grapefruit, Tea Tree and Lemon. Then to help it all mix together, some Polysorbate 20. After all that, it was finally time to add the actual soap! I added Super Concentrate a couple of tablespoons at a time, mixing with the stick blender, until the thickness seemed right for hand soap and shower gel. Then I poured the mixture into an empty pump-top dispenser bottle. | |||||||||||||||||||||||||||||||||||||||||||
New Adventures in Cooking ElectricallyHouston Lighting & Power Company |
Lavender Sugar Great for sweetening beverages or baked goods, and if packaged nicely, would make a great gift. I got this recipe from The Lavender Cookbook, but halved the amount of sugar for a more intense lavender flavor - I like strong flavors! 1 TBSP culinary lavender buds 1 cup granulated sugar In a spice grinder, pulse the lavender with 1 tablespoon of the sugar until finely ground. Transfer to a bowl and stir in the remaining sugar. Transfer to a jar, cover tightly, and let stand for at least three days before using. Here is a set of rubber stamps that you might find helpful with gift packaging of the lavender sugar, or items made from it: Products of the Kitchen and Garden | ||||||||||||||||||||||||||||||||||||||||||
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Sage and Juniper Vinegar I grow a lot of Sage, and was interested in finding a way to use some of the stems, which smell heavenly, as well as the leaves, so I made some sage and juniper berry-infused vinegar for Christmas gifts one year. This vinegar makes a great gift if packaged in a pretty bottle and labeled with a decorative tag. Makes a good base for a meat marinade. Could be part of a really spectacular gift for people who like to grill if packaged with recipes, flavored oils, bundles of dried herb stems to toss into the fire, neat grilling tools, etc. Dried Sage, stems and leaves White Balsamic Vinegar Juniper Berries Crack a quantity of dried sage stems and place in a large clean glass container. Cover with white balsamic vinegar. Put tight cover on container and store in a dark place for about a month before you want to bottle the vinegar. Shake contents periodically. Get some clean decorative bottles with tight fitting stoppers - Cost Plus World Market is a good source for bottles and containers, as well as for the juniper berries. Put some pretty sage leaves still on the stem and some juniper berries into each bottle. Strain the vinegar, and fill bottles. | |||||||||||||||||||||||||||||||||||||||||||
 Magic Chef American Stove Company | |||||||||||||||||||||||||||||||||||||||||||
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