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    80 Recipes

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    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

    2 Reviews |  By Jezski

    Elegant cookie with a kind of baked-on honey topping, sprinkled with salt for a delicious sweet-salty flavor. Quick and simple. Bake only until golden or it will be VERY hard! From one of the blogs I checked recently, didn't mark down which one! But many thanks to the blogger! I'd have hated to miss this one! Posting primarily to get the nutritional information, i.e. carb count. Up dated to read: Be very careful about the baking time. It depends on the pan size and thickness of the dough. Don't let it get dark. If you are guessing that I had a problem here, you would be right!!

    Recipe #361848

    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

    Shades of John Wayne!! These are great with chili or soup. Or just alone. A vintage recipe, very simple. Enjoy them, Pilgrim!

    Recipe #360412

    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

    2 Reviews |  By Jezski

    Does Mom think you can't cook? Here you go! A remarkably easy, quick and tasty recipe. Mom will be proud of you! You can increase according to the number of pieces of chicken you have on hand.

    Recipe #356138

    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

    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

    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

    A great bar cookie recipe, not gooey or chewy. There is a chopped nut base, then a crumb layer, then a thin spongy spicy cake-y layer. The amounts of spices can be adjusted to your taste. These work pretty well for me. From the archives in my collection. My daughter requested these, reminding me that I used to make them a lot. Things do get mislaid, though. And/or forgotten. Naaahhhh, who forgets anything at my age?!

    Recipe #326429

    4 Reviews |  By Jezski

    Vintage recipe, much more than the sum of its parts! Very simple and easy. Use a heavy pot. (I use a large white-enamel iron casserole.) Scrape the pot bottom often so the orzo doesn't stick. Hot sausage is also good, if you are inclined that way. You can use 2 boneless chicken breast halves or an equivalent amount of tenders or thighs. Substitute as you wish; ingredients are not carved in stone! Looks impressive; makes a ton; leftovers taste great.

    Recipe #313941

    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

    Don't want to deal with pastry? Looking for a fast fix? Here you go! Can't get any easier than this. You can also get creative: add bacon crumbles, shallots, spices, buttered breadcrumb topping, vary the cheese, etc. But you gotta have good tomatoes. Although, come to think of it, very well-drained canned diced (fire-roasted?) tomatoes might work in the off-season. Never tried it. The recipe came from another website, don't remember which one.

    Recipe #312478

    Just in time for cookout season. Great for crowds. The sauce keeps picnic grub hot, juicy and ready-to-eat. I used this amount (with only 1/2 stick margarine) for 14 hamburgers and warmed them in a 13 x 9 pan. Poured liquid over, covered with foil and steamed on stove until hot. Burgers were moist and tasty. The onions were good on the meat.

    Recipe #312292

    4 Reviews |  By Jezski

    Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.

    Recipe #312221

    Simple and delicious, this coffee cake is great served warm, or refrigerated and served cold. The recipe came from an older Penzey's spice catalog. Uses frozen puff pastry. Makes a great dessert. I usually make 1/2 recipe in 8" square pan, still using the whole egg yolk in the filling and whole egg white in the topping.

    Recipe #312091

    An unusual recipe in that it uses gin to flavor. The gin may be an acquired taste but we like it. The sherry is very good too but more the normal thing. Bay scallops also work in this recipe but watch the cooking time so they don't become rubber! From "6 Minute Souffle Cookbook" by Carol Cutler, published in 1976, when I was just a young chick!

    Recipe #284809

    Not your usual Italian sausage sandwich. No peppers or tomato here! Good as an appetizer too. Or a snack for the football game. Oh, I suppose one could add some sauteed red/green pepper chunks and/or fresh tomato chunks but then there goes the unique quality of this recipe. This was a Prodigy recipe, back in its heyday.

    Recipe #279090

    2 Reviews |  By Jezski

    Part of a holiday buffet? Appetizer? Entree? Sandwich fodder? Great for all. This can be whatever you want. A very different taste. Eye of round is notoriously dry but this one isn't. 24-hour marinade time not included in prep time. Adapted from La Bonne Cuisine Cookbook, appetizer, page 12. 5/92

    Recipe #269822

    3 Reviews |  By Jezski

    A part of our Polish Christmas Eve Wilia. Very easy, no kneading. This is Robert Strybel’s (Warsaw correspondent for the Polish News) recipe for an easy yeast-raised Babka. It has a solid, yet airy, bread-like texture and lemony taste. From start to finish, this may take up to 3-1/2 hours. A long recipe because of the very detailed instructions, but quite simple. I've tried many Babka recipes; so far this is the one I like best.

    Recipe #267033

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