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    80 Recipes

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    Well, OK, maybe 17 minutes. But quick and GOOD! A vintage recipe, meaning I don't remember WHERE I got it! But it was a while ago.

    Recipe #367887

    1 Reviews |  By Jezski

    Elegant, creamy and delicious. Quick to make. A pinch of rosemary, thyme or tarragon can be added, if to your taste. Spoon over puff pastry patty shells for company. Or over noodles, pasta, or mashed potatoes for an upscale family dinner. From my "Olde Recipe" files.

    Recipe #395678

    1 Reviews |  By Jezski

    Isn't this a great name? And it's a great recipe, simple uncomplicated ingredients. I found this on the Rock and Roll Chef website; he deserves all the credit. He does have some winners there. Half of this recipe was plenty for a lb. of shrimp. Use the sherry; it does add to the flavor. You might want to alter the amount of cayenne according to your personal taste. I used the other half of the crumb mix later in the week on cod. Also very good.

    Recipe #260665

    1 Reviews |  By Jezski

    NOT one of your sweet dessert-type martinis. This is the real deal. If you are like me, you like your alcoholic drinks to taste of alcohol! Makes it easier to keep track of your intake! The chilling directions alone are worth the price of admission. And the ratio of 5:1 gin to vermouth is right on. Especially because you pour the vermouth out! Mmmm!!!

    Recipe #477085

    1 Reviews |  By Jezski

    Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today.

    Recipe #365859

    1 Reviews |  By Jezski

    This is quite different from the usual cubed ham/potato casserole. The little bit of brown sugar flavors the potatoes and ham as well the sauce. An attractive presentation and a family favorite for years. Even the kids liked it. You can sub half&half or milk for the evaporated milk, in which case just use 1 cup of milk and forget the water. But then again, the evaporated milk adds a little something to the flavor.

    Recipe #332721

    2 Reviews |  By Jezski

    Different and refreshing. If you like cucumbers in sour cream, you'll like this. A vintage recipe made by my little old Polish mother, who received it from an even older Polish lady. I've never seen this recipe anywhere else. I suspect it might have a bit of a German history somewhere. Use these measurements as a guide; this is for a fairly large head of lettuce.

    Recipe #355605

    Just rediscovered this Excellent APPETIZER, from the 50's. You can use other toppings of your choice. Also good with soup or chili. From my cache of "Olde" recipes but originally from a Betty Crocker cookbook.

    Recipe #477075

    Absolutely gourmet, especially served in a hollowed-out red Delicious apple, as was done at the Orchid Restaurant in Baltimore, circa 1988. I DON'T usually do the apple thing, though. Just a couple of tips: Don't use frozen apple juice; it's a bit too sweet. Cider is better. Can be made ahead and kept warm in crockpot.

    Recipe #353573

    Looks good, tastes great! Wonderful for special occasions. Looks sooo nice when sliced. Great for ham sandwiches. I found this online, don't know where. This was very slow rising in the abm but rose well after being shaped. I cut the dough in two, added dried fruit to half and twisted them together, used a large bread pan. It would be appealing if baked in a tube pan. Used both diced apricots and cranberries for a second loaf. Don't soak fruit, it gets too soft and wet to look pretty. Prep time includes time in ABM.

    Recipe #406759

    13 Reviews |  By Jezski

    No's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while.

    Recipe #261935

    Aunt Hattie made a living from this and her Polish baked goods. So quick and so good. I don't know why people would buy this when it is so simple to make! A recipe from the 50's! Cooking (and life!) was much simpler then.

    Recipe #476897

    Aunt Hattie made a living out of baking this, and Placek, pound cake and other Polish recipes to order. That kept her pretty busy. A very old treasured family recipe. Jarred fruit filling (such as Solo brand) may be used instead of the home-made pineapple filling. Not quite as good though. And you might need more than one jar. Might as well bite the bullet and just make it yourself!

    Recipe #367873

    How could I not make this recipe?! An interesting example of the trendy use of bacon these days. If you are intrigued by unusual recipes, this is it! I hope someone else makes this; I would really like another opinion. Well worth trying. I am not sure I liked the finished product cold; room temp might be better. Warmed, it is more like a salsa, great on meatloaf or hamburgers. Perhaps chicken cooked with this would also be good. For me, it's a little too sweet as is; I corrected that with a tad more vinegar and a good sprinkle of sea salt. When making it again, I will cut down on the sugar. Not having thick bacon on hand, I used regular bacon and doubled the amount. But thick bacon would give a chunkier result. I had gorgeous thick-walled red peppers which also helped to make a nicely chunky sauce . And I'm a fan of chunky sauces. And its a beautiful red color! It certainly could be pureed to a texture more like Heinz but I think it would lose some of its appeal. The smoked paprika added a lot; I would increase this to taste. And maybe add a dash of Tabasco too. This takes quite a while to make, heck, you gotta roast those peppers! But it is time well spent. In the summer I'll sacrifice some heirloom tomatoes for this, see how that works. I found the recipe in two places. First, in a recipe book packed in a crate of premium canned tomatoes from Muir Glen. Then, online, under Lisa Carlson's Chef Shack Bacon Ketchup. Identical recipes. Also it appears in several food blogs. And, while we're talking bacon, I can't see bacon cookies. Or fudge. Not in my kitchen.

    Recipe #415379

    2 Reviews |  By Jezski

    A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.

    Recipe #312800

    1 Reviews |  By Jezski

    For your New Years's Eve Snack Table. Italian appetizers using the ever-popular flaky biscuits. Probably could make with crescent roll dough instead. From the Port Vue Methodist Women Rebekah Circle Cookbook, 9/90

    Recipe #405489

    1 Reviews |  By Jezski

    The ONLY recipe my father ever had. NOTE: I didn't say HE ever MADE it; that was my mother's job! A pure potato soup, no cheese, bacon, dill or other exotic ingredients. A true peasant recipe.

    Recipe #360460

    Delicious! To me, this tastes more like the real thing than other recipes I've tried. Lifted from "The Blue Strawbery Cookbook, or Cooking Brilliantly Without Recipes" by Chef James Haller, circa 1976. A great book, written more as a roadmap to creative cooking. Well worth looking for. Also "Another Blue Strawbery" cookbook, which was his second. The Blue Strawbery was his famous restaurant in New Hampshire for 16 years. And Chef Haller was maybe the first "hippie" chef. Reading these books is like watching Iron Chef: many unusual flavors and combinations. For example Swordfish in Coffee Brandy and Sour Cream. Or Five-Minute Breast of Chicken in a Sour Cream Sauce with Fried Peaches and Zucchini. Most interesting!

    Recipe #359806

    Not a pie, yet more than a cake. The sour cream topping puts this one over the top. Not sure this is really Canadian, but it's so good, if I were Canadian, I would be proud to claim it! From my "Olde" recipe file.

    Recipe #386077

    3 Reviews |  By Jezski

    Soooo good! I found this in a Sargento Cheese Ad sometime in 1996. It tastes like veggie lasagna, could be a vegetarian main dish or a side for dinner. Or a Lenten specialty. I did have to thin the cream sauce out before I baked it because the dish thickens up quite a lot in the oven. You can use penne or other pasta but the bowties are really pretty. You can find a picture on the Sargento web site.

    Recipe #384825

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