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    80 Recipes

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    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

    Tis the season for dips and spreads. This is cheesy, tasty and easy to make. Originally from the Prodigy cooking site, circa 1/93; and it's still good after all these years. There are a lot of excellent Prodigy recipes in my "Olde" file. Way back then, I read Prodigy on a black screen with gold letters, called it my Steeler computer! Ahhhh, the good old days. Add 20-25 minutes to time if you want to serve this hot.

    Recipe #402719

    Delicately elegant, similar to a real semifreddo but quickly and easily made. Eggless for those not liking to use uncooked fresh eggs in a cold dessert. (That would be me!) Flavor with rum, Amaretto, or your personal choice. The Italians like semifreddo desserts cold, not frozen because the flavor is more apparent. This dessert comes from the elegant Caffe Greco in Rome and was in my files of "Olde" recipes!

    Recipe #382472

    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

    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

    I know, I know, I don't like to use cream of **** soups either. But this recipe is an exception. It's so quick and easy and good enough that you can sneak it in as homemade. Don't we all have our dirty little secrets!

    Recipe #260746

    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

    2 Reviews |  By Jezski

    The best thing about this method is that it is completely and easily do-ahead! Great for company! Since HIS favorite way to EAT asparagus is as a separate course on buttered toast, at the end of the 8 minutes cooking time, I drain almost all the water out of the skillet, add a chunk of butter, heat slightly until the butter melts and serve on (yes) buttered toast. Edited to say: call me crazy, but I peel my asparagus with a potato peeler unless it is under 1/4" thick!

    Recipe #416496

    1 Reviews |  By Jezski

    Kinda on the order of baked Brie appetizers. Just a little different. From the 1991 Sunset Annual Cookbook.

    Recipe #255396

    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

    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

    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

    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

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

    Recipe #360412

    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

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

    Recipe #450266

    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

    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

    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

    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

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