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    80 Recipes

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    1 Reviews |  By Jezski

    Unusual! Baking the onions along with the meatloaves is a great idea! Makes a wonderful topping. Don't let the use of dates scare you! They make the meat very tasty. I have made it without the dates, but it wasn't as interesting. You can use a larger quantity of onions, too. A Rachael Ray recipe passed on to me by my daughter; it was delicious when she made it for us. Since she was out of dates, she used raisins; I think they made it a little sweeter.

    Recipe #440857

    3 Reviews |  By Jezski

    So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.

    Recipe #410482

    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

    3 Reviews |  By Jezski

    Posting as requested. We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop she owned. That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. There's always SOME kind of problem! But it ends up remarkably consistent in taste. The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend. And they're a little informal here and there. But DO read them through before you get into this project! Prep time and sausage-making time are actually just a couple of hours each day for 2 days. We use an electric grinder which forces the meat through a horn into the casing. Recipe #387079 is our favorite way to cook this kielbasa. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. You can also cook it before you freeze it; we don't. We've kept this in the deep-freeze for several months with no loss in quality. Oh, and we call this fresh sausage because we don't smoke it. You certainly can do that, if you like the flavor.

    Recipe #386789

    7 Reviews |  By Jezski

    Not your standard lemon cheesecake pie. This is a CAKE!! Lemony and delicious. From my "Olde" recipe file.

    Recipe #382476

    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

    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

    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

    12 Reviews |  By Jezski

    This is a method, not a recipe. I posted this in answer to a forum request from Bobbie #3. She was pleased with the way it worked and suggested the method might be a help to others. I have no clue as to where I picked up these directions. NOTE: Zaar insists on an ingredients list. Please disregard and just do your own thing. This is a METHOD, not a recipe.

    Recipe #262535

    13 Reviews |  By Jezski

    No fear...it'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

    Browsing through Memory Lane again. This unusual quicky recipe is from Thoughts for Food, which was published in 1938 and 1946. Written by a nameless "group of Chicago hostesses" who have 3 other books in the series. The book's almost older than I am! It presents recipes in menu form with the pertinent recipes under each menu. Quite interesting!

    Recipe #477111

    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

    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

    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

    1 Reviews |  By Jezski

    So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics.

    Recipe #450474

    Another from the archives. I especially like this recipe because it uses a minimum of butter/oil. You can use any corn, drained canned, fresh, or frozen. Yesterday I used frozen - and I mean frozen, not even thawed! Good for apple fritters too, just add a little more sugar. Like all fritters, these are best just out of the skillet. These are so good, I don't think they will serve more than two people. Woman's Day Encyclopedia of Cooking, Volume 1, circa 1965. I believe I might have purchased these twelve volumes, one a week, from the A&P.

    Recipe #450309

    From MY Archives. There is NO shortening in this recipe. Yes, it does work!

    Recipe #450267

    A quick and easy scone recipe. From My Archives. Been making this since the 1960's! That was before scones were trendy!

    Recipe #450266

    A simple and quick kid treat, based on one seen in American Girl magazine. Can even be made by the kid with a little supervision from Mom. Use the listed filling or any frosting of your choice, from container or home-made. Yield depends on size of cookies.

    Recipe #450264

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