tag:blogger.com,1999:blog-11472012714348396482024-03-05T01:18:08.002-08:00Rochelle's Vintage and Frugal RecipesWelcome to my blog where you can find a variety of recipes from old cookbooks and paper clippings. Please come back and visit soon.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-1147201271434839648.post-75602615717282470102013-09-20T20:55:00.002-07:002013-09-20T20:55:35.326-07:00365 Ways To Cook Chicken- Tomato-Apple ChickenToday I went to my favorite library book store. I was surprised that I only found one cookbook I wanted: 365 Ways To Cook Chicken. Usually they have a really great cookbook section.
This recipe from the book sounds rather unusual but good.
Tomato-Apple Chicken
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
1 medium onion, sliced
1 can (16 oz.) tomatoes
1 teaspoon brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/2 lemon, thinly sliced
2 small apples, cored and cut into eights
1/2 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon chopped fresh parsley
1. Heat oil in a large nonstick frying pan over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Scatter onion slices over chicken.
2. In a medium-size bowl, combine tomatoes, brown sugar, thyme, garlic powder, salt, and Worcestershire sauce; pour over chicken. Top with lemon slices and bring to a boil. Cover and reduce heat. Simmer 10 minutes. Add apples and cook 10 minutes more, until chicken is tender. Remove chicken and apples to a platter and keep warm.
3. Stir dissolved cornstarch into liquid in pan. Cook over high heat, stirring until sauce thickens, about 5 minutes. Spoon over chicken and apples. Garnish with parsley.
Posted by Rochelle R. No comments: Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-1147201271434839648.post-35335739310802051202012-04-13T14:20:00.000-07:002012-04-13T14:20:40.554-07:00Frankfurter Friday: Cheese-Frank SandwichesCheese-Frank Sandwiches<br />
<br />
This simple frugal sandwich is from <i>Money-Saving Main Dishes</i> a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.<br />
<br />
Cheese-Frank Sandwiches<br />
<br />
6 servings, 2 open face sandwiches each<br />
<br />
12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar<br />
<br />
1/2 pound frankfurters, thinly sliced<br />
<br />
12 slices bread<br />
<br />
Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-39465405800716405042012-02-24T00:24:00.000-08:002012-02-24T00:24:37.066-08:00Slimming SoupsThese recipes are from a Globe Mini Mag- Slimming Soups. Those are the little 3x5 inch magazines you see at the checkout counter. I still have one of these little books I got when I was a young teen, the topic was how to increase your bust size :). Anyway. this booklet has a lot of quick and easy homemade soups. Only a few start with a canned soup base. It seems like quite few soup recipes have you starting out already using some kind of cream soup. To me that kind of defeats the idea of making homemade soup.<br />
<br />
Vegetable Cheese Soup<br />
<br />
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."<br />
<br />
1 package frozen mixed vegetables (thawed)<br />
1 small onion, diced<br />
1 tablespoons flour<br />
1 cup water<br />
1 cup skim milk<br />
1 teaspoon chicken-flavored bouillon granules<br />
1/4 cup shredded low-fat processed American cheese<br />
2 teaspoons Dijon mustard<br />
Spices, to taste: salt, black pepper, Italian seasoning<br />
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.<br />
<br />
Red Rice Soup<br />
<br />
This soup has only 2 grams fat.<br />
<br />
4 cups vegetable stock<br />
6 plum tomatoes, diced<br />
1 cup jasmine or basmati rice<br />
1 green pepper, diced<br />
3 tablespoon sesame oil<br />
1 large yellow onion, diced<br />
2 cloves garlic, minced<br />
1/2 cup chopped cilantro<br />
1 tablespoons chili powder<br />
2 teaspoons cumin<br />
1 teaspoon coriander<br />
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes toRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-1147201271434839648.post-79532985546773856412012-02-17T13:40:00.000-08:002012-02-17T13:40:12.884-08:00Frankfurter Friday, Chili-Frank StewThis recipe is from an old ladies magazine. It would be inexpensive and is mildly flavored. Kids would probably like it.<br />
<br />
Chili-Frank Stew<br />
<br />
3 tablespoons butter or margarine<br />
1 medium onion, chopped<br />
1 pound package frankfurters, quartered lengthwise<br />
1 tablespoon all-purpose flour<br />
1-1/2 teaspoon chili powder<br />
1 teaspoon salt<br />
2 (16 oz.) cans red kidney beans, undrained<br />
1 (16 oz.) can tomatoes<br />
1 (12 oz.) can whole kernel corn, drained<br />
<br />
In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-47077157446834419582012-02-16T14:12:00.000-08:002012-02-16T14:12:12.632-08:00Sunny pineapple recipes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87pgI8tN64ZlvPuhZc_45771uYGF6lNmQ8qv3jyYQ_hTyhiN2B4QH5Z38i2jAcbny4HLbd29zPUto_rkBOt-RhRdT-DTMzsc7Zgda1hI-hl1e-8_P4pvsb1uFTA-AtfZ8l2kY0kDNI5w/s1600/dolepineapple.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87pgI8tN64ZlvPuhZc_45771uYGF6lNmQ8qv3jyYQ_hTyhiN2B4QH5Z38i2jAcbny4HLbd29zPUto_rkBOt-RhRdT-DTMzsc7Zgda1hI-hl1e-8_P4pvsb1uFTA-AtfZ8l2kY0kDNI5w/s200/dolepineapple.jpg" /></a></div><br />
It has been cold, gray and rainy here for the last few days. I was digging in a box of books and found my misplaced Dole pineapple book. It reminded me of several vacations in Hawaii. Even when it rains there is usually on the warm side and there always seems to be a beautiful rainbow afterword. Wish I could go back someday.<br />
Anyway, here are some recipes from the booklet. It is a Favorite Brands book and they are usually good.<br />
<br />
Aloha Joes<br />
1 can (20 oz.) Dole pineapple tidbits<br />
1 pound ground beef<br />
1 medium onion, chopped<br />
2 cloves garlic, pressed or minced<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 can (15 oz.) tomato sauce<br />
2 teaspoons Worcestershire sauce<br />
1 teaspoon chili powder<br />
6 hamburger buns, split and toasted<br />
Drain pineapple. In large skillet, brown meat. Add onion and garlic; cook until onion is soft. Drain and discard fat. Sprinkle meat mixture with salt and pepper. Stir in tomato sauce, Worcestershire and chili powder. Simmer uncovered, 15 minutes. Stir in pineapple. Remove from heat. Spoon onto buns.<br />
<br />
Kamaaina Spareribs<br />
4 pounds lean pork spareribs<br />
Salt and pepper<br />
1 can (20 oz.) Dole crushed pineapple, drained<br />
1 cup catsup<br />
1/2 cup brown sugar, packed<br />
1/3 cup red wine vinegar<br />
1/4 cup soy sauce<br />
1 teaspoon ground ginger<br />
1/2 teaspoon dry mustard<br />
1/4 teaspoon garlic powder<br />
Have butcher cut across rib bones to make strips 1 1/2 inches wide. Preheat over to 350 degrees. Place ribs close together in single layer in baking pan. Sprinkle with salt and pepper to taste. Cover tightly with aluminum foil. Bake in preheated oven 1 hour. Uncover; pour off and discard drippings. In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed. Makes 6 servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-85977685427054773962012-02-08T14:05:00.000-08:002012-02-08T14:06:32.730-08:00Pineapple Vegetarian Fried RiceMy Dad was stationed in Thailand in the early 70's and my Mom learned to cook Thai food. She has several Thai cookbooks. This recipe is from <i>Delightful Thai Cooking</i>. Some people might think ketchup is not an authentic ingredient. I lived with them for six months while they were there and I can verify that the fried rice you would get at the little street restaurants always had ketchup, cucumbers, lime and cilantro. It should probably also have some fish sauce (Nam Pla), the non vegetarian fried rice recipes in the book included it. Of course then it wouldn't be totally vegetarian.<br />
<br />
Pineapple Vegetarian Fried Rice<br />
<br />
4 tablespoons oil<br />
1 yellow onion finely chopped<br />
3 cloves garlic, crushed<br />
1 cup finely chopped carrots<br />
1 cup finely chopped green beans<br />
1 cup pineapple chunks<br />
3 cups cooked rice<br />
1 tablespoon ketchup<br />
1 teaspoon salt<br />
1 cucumber thinly sliced<br />
4 tablespoons green onion, chopped<br />
4 tablespoons fresh coriander leaves (cilantro)<br />
In a wok, heat oil over medium heat and stir fry onion and garlic until golden brown. Add carrots and green beans and stir fry 2 minutes. Add pineapple, ketchup , rice and salt. Mix well and stir-fry 3 more minutes. Arrange sliced cucumbers around edge of serving platter. Pour the rice in the center. Garnish iwth green onion and coriander. Serves hot to 4 to 6.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-9003584132383235962012-02-03T12:49:00.000-08:002012-02-03T12:51:53.672-08:00Frankfurter Friday Wienie-LottasIt seems unjust to compare this recipe with true enchiladas but that is what the title is referring to. To me this recipe has a weird sort of appeal; they would be quick and inexpensive and kids would probably like them.<br /><br />Wienie-Lottas<br />8 to 10 tortillas<br />2 (10 1/2 oz.) cans chili without beans<br />1 tablespoon instant minced onion<br />6 to 8 drops bottled hot pepper sauce<br />1 pound (8 to 10) frankfurters<br />1 8-oz. can tomato sauce<br />1/4 cup chopped canned green chili peppers<br />4 ounces sharp natural Cheddar cheese, shredded (1 cup)<br /><br />Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.<br /><br />Source: Better Homes and Gardens Casserole Cook Book (1968).Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-4737489361052519912011-09-09T16:28:00.000-07:002011-09-09T16:32:35.632-07:00Frankfurter Friday- Frankfurter FritattaI would not generally associate James Beard with frankfurters. It turns out though that in his book <span style="font-style:italic;">How to Eat Better for Less Money </span>he provides quite a few frankfurter recipes. This fritatta recipe seems like it would be tasty and a budget pleaser:<br /><br />Frankfurter Fritatta<br /><br />6 tablespoons butter<br />1 medium onion , chopped fine<br />4 to 5 frankfurters, cut in shreds<br />6 eggs, beaten<br />1/2 cup grated Parmesan cheese<br />1/4 cup chopped parsley<br />1 teaspoon salt<br />1/4 teaspoon Tabasco sauce<br />Melt the butter in a skillet and cook the onion and green pepper until the onions are just golden. Add the frankfurters and cook until delicately browned and cooked through- about 5 minutes. Pour over them the eggs mixed with the cheese, parsley and seasonings and cook until eggs are just set. Put under the broiler for 3 to 4 minutes to brown the top a little. Serve cut into wedges with potato salad or Cole Slaw. Serves 4.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-1147201271434839648.post-40281841132261735282011-09-07T17:27:00.000-07:002011-09-07T17:34:30.017-07:00A different salmon patty recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh6jrjP5rsnQ28ngHavjeMI5w5fFc3pEB-ImWtCx_rYTxq2LNY9cnWxdAy1H6W1h0doGq5OIjkzO1cjHCkEXs-mag8Y6BKn_M1BCvwM7ATr_UXzq7lCUSlQt2zs1-2hcT9IFplAF7CWE/s1600/salmoncake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh6jrjP5rsnQ28ngHavjeMI5w5fFc3pEB-ImWtCx_rYTxq2LNY9cnWxdAy1H6W1h0doGq5OIjkzO1cjHCkEXs-mag8Y6BKn_M1BCvwM7ATr_UXzq7lCUSlQt2zs1-2hcT9IFplAF7CWE/s200/salmoncake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5649779968150665090" /></a><br /><br /><br />I know there are zillions of recipes for salmon patties but this one caught my eye because of the use of croutons as the binding agent. There are so many flavors of croutons now that you could make a flavorful salmon patty. The recipe is from a Pillsbury booklet: <span style="font-style:italic;">Working People's Cookbook</span>, 1978.<br /><br />Salmon Patties<br /><br />2 eggs<br />1/2 cup milk<br />1 tablespoon instant minced onion<br />1 1/2 cups salad croutons, crushed<br />16-oz. can salmon, drained and flaked<br />2 tablespoons butter or margarine<br />In large bowl, beat eggs slightly. Stir in remaining ingredients except butter. Firmly shape into four 1/2-inch thick patties. In large skillet, melt butter. Saute patties over low heat until browned. Serve with creamed peas, or a mustard or dill sauce.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-1147201271434839648.post-77518048756723225292011-08-06T00:36:00.000-07:002011-08-06T00:59:48.813-07:00Pineapple Fingers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMLzYcrmWYIQ9SX1lsNIIpxxgQA8SuG68hqsAbfW_Kl3kWBstPXeBFW62sONad40qTvIDGd9fZ8mG7eBHHoaVtiuYhMERxDR9c5zsiaEX7UGJCEqkQnMyj3oB2A1Q1wbpNxJJyGlVzWI/s1600/pineapple+fingers+book.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMLzYcrmWYIQ9SX1lsNIIpxxgQA8SuG68hqsAbfW_Kl3kWBstPXeBFW62sONad40qTvIDGd9fZ8mG7eBHHoaVtiuYhMERxDR9c5zsiaEX7UGJCEqkQnMyj3oB2A1Q1wbpNxJJyGlVzWI/s320/pineapple+fingers+book.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5637649089880739314" /></a><br /> I have quite a few community fundraiser books. I don't look at them too often because they all seem to feature similar common recipes. Today I pick up <span style="font-style:italic;">Cooking in Paradise</span> a fundraiser for The First Evangelical Free Church Of Hawaii Women's Missionary Society from 1979. I have four or five books from Hawaii and they really don't feature recipes that we would think of having an Hawaiian touch. This book came closer than usual with this recipe for Pineapple Fingers:<br /><br /> Pineapple Fingers<br /> Step 1<br /> 1 yellow cake mix<br /> 2 egg yolks,reserve whites<br /> 1 teaspoon vanilla<br /> 3 tablespoons melted butter<br />Combine and press into greased 13 x 9 inch pan.<br /><br /> Step 2<br /> Beat 2 egg whites until stiff<br /><br /> Step 3<br /> Add 2/3 cup sugar to egg whites. Fold in 1/2 cup coconut, and small can crushed pineapple (drained).<br /><br /> Step 4<br /> Spread over cake mixture and bake at 325 degrees for 30 minutes. Cool before cutting.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com5tag:blogger.com,1999:blog-1147201271434839648.post-52918083682891354732011-04-10T14:19:00.000-07:002011-04-10T14:23:09.341-07:00Frankfurter Beef LoafThis recipe is a real oldie, from the 1935 booklet <span style="font-style:italic;">Our Favorite Meat Recipes</span>. It was an National Live Stock And Meat Board publication. The appeal of the photos have not held up to time so I won't be posting them. Have you noticed that vintage meat dish photos are usually very nasty looking? Well on to the recipe:<br /><br />Frankfurter Beef Loaf<br /><br />2 pounds ground beef<br />4 medium-sized frankfurters<br />1 cup bread crumbs<br />1 tablespoon chopped parsley<br />1 small onion, grated<br />1 egg, beaten<br />1 teaspoon salt<br />1/4 teaspoon pepper<br />4 slices bacon<br />Combine ground beef and bread crumbs. Season with grated onion, chopped parsley and salt and pepper. Moisten with beaten egg and shape into a loaf, with the frankfurters, lengthwise in it. Put bacon strips over the top and bake in a 350 degree oven for one hour.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com5tag:blogger.com,1999:blog-1147201271434839648.post-67668593405410929572010-07-30T12:49:00.000-07:002010-07-30T13:04:06.491-07:00Franfurter Friday- Wieners "N Brown RiceThis extremely easy recipe makes what would have been called a Far Eastern or Oriental dish in most retro cookbooks. It is from Pillsbury's Creative Cooking In Minutes copyright 1971.<br /><br />Wieners 'N Brown Rice<br /><br />"This flavorful and hearty dish would go well with a green vegetable and crisp salad."<br /><br />1 package (7 oz.) beef flavored rice mix<br /><br />12 oz. to 1 pound sliced wieners<br /><br />1/2 cup (5 oz.) can drained sliced water chestnuts OR 1/2 cup sliced celery<br /><br />2 tablespoons chopped green pepper<br /><br />Soy Sauce<br /><br />Prepare rice mix as directed on package. Cut wieners into 1/2-inch slices. Add wieners, water chestnuts and green pepper to prepared rice. Cover. Simmer over low heat about 10 minutes until heated through. Serve with soy sauce. 4 servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com4tag:blogger.com,1999:blog-1147201271434839648.post-45922411280131520172010-07-16T00:04:00.000-07:002010-07-16T00:30:31.444-07:00The Golden Door breakfast ideasMy husband was going through some of his book boxes and I got in there too and pulled out some healthy cooking ones. I found the Golden Door Cookbook from 1982. Of course the Golden Door is the very famous health spa founded by Deborah Szekely in 1959. It is located in Escondido, Ca. not too far from my city,but I won't be visiting. The fee for a 3 day "Summer Interlude" is about $3600!<br />There is quite a bit of information on her philosophy of health as well as recipes by the Chef Michel Stroot. Ms. Szekely stated her belief that a hearty breakfast was not necessary and only about 100 calories were devoted to it at the spa. Here are some of the breakfast ideas:<br /><br />Muesli<br /><br />2/3 cup old fashioned rolled oats<br /><br />6 sun-dried black Mission figs, chopped<br /><br />1/4 teaspoon ground cinnamon<br /><br />2/3 cup water<br /><br />1/2 apple, medium size, with skin<br /><br />1 banana, sliced<br /><br />1 cup plain, low-fat yogurt<br /><br />8 almonds or hazelnuts, freshly chopped<br /><br />Combine oats, figs, and cinnamon,G cover with water and soak overnight. Before serving, grate apple and stir into oat mixture. Divide in 4 portions; trim each with banana slices. Top with 1/4 cup yogurt sprinkled with nuts. Other types of dry fruits, such as apricots, dates or prunes may be substituted for figs Serves 4 at 205 calories..<br /><br />Papaya and Cottage Cheese<br /><br />2 papaya, ripe<br /><br />1 cup low-fat cottage cheese<br /><br />4 teaspoons miller's bran unprocessed<br /><br />4 teaspoons sunflower seeds, raw<br /><br />garnish: strawberries and fresh mint sprigs<br /><br />Halve papayas, scrape out seeds. Fill each half with 1/4 cup low-fat cottage cheese. Sprinkle top with bran and sunflower seeds. Garnish and serve. Serves 4 at 103 calories.<br /><br /><br /><br />Bran Muffin Nut Muffins<br /><br />3/4 cup miller's bran, unprocessed<br /><br />1/2 cup whole-wheat pastry flour<br /><br />1/4 cup sun-dried raisins or dates, chopped<br /><br />1/4 cup walnuts or almonds, freshly chopped<br /><br />1/2 teaspoon baking soda<br /><br />3/4 teaspoon cinnamon<br /><br />3/4 teaspoon grated nutmeg<br /><br />1 egg, beaten<br /><br />1/4 cup honey or blackstrap molasses (or combination)<br /><br />1/2 teaspoon vanilla extract<br /><br />6 tablespoon plain, low-fat yogurt<br /><br />Preheat oven to 375 degrees.<br /><br />Blend dry ingredients in mixing bowl. Mix together remaining ingredients, and pour over dry mixture. Stir until just blended.<br />Spoon into muffin pans lined with muffin paper, about 1 heaping tablespoon per muffin. Bake 12-15 minutes. Makes 10 muffins at 110 calories.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-9464317462988006702010-07-09T14:31:00.000-07:002010-07-09T14:36:01.188-07:00Frankfurter Friday- Frankfurter Stuffed Green PeppersI have seen many stuffed pepper recipes but none of them have used franks in the stuffing. It does have the rice that is often used in stuffed peppers. Also a little cheese topping improves almost anything, so I would sprinkle more cheese on top.<br /><br />Frankfurter-Stuffed Green Peppers<br /><br />6 large green peppers<br />1 onion, chopped<br />1/2 teaspoon instant minced garlic<br />1/4 cup butter or margarine<br />3/4 pounds frankfurters, diced<br />1/2 cup grated Cheddar cheese<br />2 cups cooked rice<br />2 tablespoons chopped parsley<br />1/4 teaspoon pepper<br />Salt to taste<br />1 cup tomato juice<br />Cut stem ends off peppers and carefully remove the seeds and pith. Parboil 5 minutes. Saute onion and garlic in butter until onion is soft. Add frankfurters and cook 5 minutes, stirring. Blend in next 5 ingredients. Stuff peppers and arrange in greased baking dish. Pour tomato juice around them. Bake in 350 degree oven 30 minutes, or until tender, basting occasionally. If peppers dry out, pour more tomato juice over. Makes 6 servings.<br /><br />Recipe from: Woman's Day Collector's CookbookRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-5268395625148878272010-07-01T23:40:00.000-07:002010-07-01T23:43:21.594-07:00Fun Summer Foods!- Chocolate Peanut Butter CookiesHere is a quick and easy cookie recipe from <span style="font-style:italic;">Fun Summer Foods!</span>- a Pillsbury grocery checkout booklet from 1988. My husband would like these, even though he is diabetic he still likes to eat a treat once and awhile.<br /><br />Chocolate Peanut Butter Cookies<br /><br />1 pkg. Pillsbury Plus Devil's Food Cake Mix<br /><br />1 cup peanut butter<br /><br />1/3 cup water<br /><br />2 eggs<br /><br />1 cup peanut butter chips<br /><br />Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-1147201271434839648.post-34578183490493635682010-06-29T00:46:00.000-07:002010-06-29T23:21:14.744-07:00Jeweled Picnic Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGOXXcAxhHQVaajSVM69rSZPMUrRtmPXKJHCEfhE1zUpZ1QQ_i8KFK_pQWWae4T5L_leGSfbmYAu_-xVpGfC9wlr5huBxbxq9wmyTVHyAPuDSwv62TRlJp7ne5EY_EAIAb0xyTRqxEb8/s1600/picnic.day.logo.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 155px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGOXXcAxhHQVaajSVM69rSZPMUrRtmPXKJHCEfhE1zUpZ1QQ_i8KFK_pQWWae4T5L_leGSfbmYAu_-xVpGfC9wlr5huBxbxq9wmyTVHyAPuDSwv62TRlJp7ne5EY_EAIAb0xyTRqxEb8/s200/picnic.day.logo.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5488100410511290930" /></a><br />Let's go on a picnic! Louise from <a href="http://monthsofediblecelebrations.blogspot.com">Months of Edible Celebrations</a> is hosting a virtual picnic. <br /><br /> This is like the old kids game. Each person brings an item that starts with a letter of the alphabet and you are suppose to remember the items that come before. I never was very good at memory games :)<br /><br />A is bringing <a href="http://moderndayozzieandharriet.blogspot.com/2010/06/almond-joy-pie-for-picnic.html">Almond Joy Pie</a><br /><br />B is bringing <a href="http://grubandstuff.blogspot.com/2010/06/picnic-worthy-baked-beans.html">Baked Beans</a><br /><br />C is bringing <a href="http://dyingforchocolate.blogspot.com/2010/06/chocolate-picnic-cake.html">Chocolate Picnic Cake</a><br /><br />D is bringing <a href="http://sporadiccook.blogspot.com/2010/06/dutch-funnel-cake.html">Dutch Funnel Cakes</a><br /><br />E is bringing <a href="http://simplerecipes.me/?p=2166">Easy Blender Chicken Pie</a><br /><br />F is bringing <a href="http://moveablefeastscookbook.blogspot.com/2010/06/culinary-history-101-five-bean-salad.html">Five Bean Salad<br /></a><br />G is bringing<a href="http://baskersfunfoods.blogspot.com/2010/06/picnic-game.html"> Granola Bars</a><br /><br />H is bringing <a href="http://www.cinnamonspiceandeverythingnice.com/2010/06/herb-and-cheese-pasta-salad-for-picnic.html">Herb and Cheese Pasta Salad</a><br /><br />I is bringing <a href="http://raspberryandchipotle.blogspot.com/2010/06/international-picnic-day.html">Incredibly Fruity Raspberry Cakes</a><br /><br />J is bringing Jeweled Picnic Bars- that's me!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWroGjzaET0a5Ywi79EHY7eAKpdIR6w4O5yNW2vybf9TLQFB1gwxQSrDYvnP1WcJsqBxhNyvj5xCpKoOaongAh7bqO5z9nzrlg1kTWYE7E5J_e7cGWzgHnzgqypsBwsPvSmLpY_otm-U/s1600/jbar-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWroGjzaET0a5Ywi79EHY7eAKpdIR6w4O5yNW2vybf9TLQFB1gwxQSrDYvnP1WcJsqBxhNyvj5xCpKoOaongAh7bqO5z9nzrlg1kTWYE7E5J_e7cGWzgHnzgqypsBwsPvSmLpY_otm-U/s200/jbar-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5488102319300295890" /></a><br />Jeweled Picnic Bars<br /><br />4 eggs<br />3/4 pound light brown sugar<br />1 teaspoon vanilla extract<br />2 cups all-purpose flour<br />1 cup chopped walnuts or pecans<br />12 orange slice candies, cut in small pieces<br />Powdered sugar<br /><br />Preheat oven to 325 degrees. Grease a 13x9-inch baking pan.<br />In a medium mixing bowl with electric beaters, lightly beat eggs.<br />Add brown sugar and vanilla. Beat on medium speed to combine.<br />In a separate bowl, combine four and salt. Add to sugar mixture. Beat until smooth.<br />By hand, stir in nuts and orange slices.<br />Spread batter in greased pan.<br />Bake at 325 degrees for 35 to 40 minutes until golden brown.<br />Remove pan to wire cooling rack. Cool completely.<br />Cut into 30 bar cookies.<br />Roll each cookie in powdered sugar to coat. Store covered in powdered sugar.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com9tag:blogger.com,1999:blog-1147201271434839648.post-46413309964297319452010-05-21T13:14:00.000-07:002010-05-21T13:20:17.799-07:00Chicken Bentonville from Chef BubbaToday's recipe is from <span style="font-style:italic;">Chef Bubba and friends, A Collection Of Recipes From Friends, Family and Sam's Associates (Sam's Clubs</span>). I bought the book because there is a blurb on the cover saying "Includes Sam Walton's favorite recipes". It turns out there are only two recipes submitted by Helen Walton. Chef Bubba has a section of recipes called "Recipes Sam would have liked." Chef Bubba was recruited personally by Sam Walton to be the consulting chef for Sam's Club.<br />Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.<br /><br />Chicken Bentonville<br />3 cups pineapple juice<br />1 cup Yoshida's Gourmet sauce<br />2 cups honey<br />2 tablespoons Tone's crushed red pepper<br />1 tablespoon Tone's lemon pepper<br />2 tablespoons Tone's dried parsley flakes<br />1/4 cup Dijon mustard<br />2 tablespoon crushed garlic<br />1/2 cup salad oil<br />1 teaspoon Crystal hot sauce<br /><br />1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)<br /><br />Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.<br /><br />Serving Suggestions:<br /><br />1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.<br /><br />2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.<br /><br />3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com4tag:blogger.com,1999:blog-1147201271434839648.post-38901832320743610962010-05-14T13:03:00.000-07:002010-05-21T13:09:12.066-07:00Frankfurter Friday- Hot Dog CreoleWell here it is Friday again and I haven't posted during the week. I admit I am even getting a little sick of hot dog recipes. Next week I will really try to post something else during the week.<br /> There really isn't anything creole about this recipe, but it is frugal. It also seems like kids would like it. It was in an old Lea & Perrins magazine advertisement.<br /><br />"Creole" Franks<br />1 tablespoon oil<br />1 pound beef frankfurters, cut into 1/2 inch pieces<br />1 can (15 oz.) tomato sauce<br />1 can (12 oz.) vacuum packed corn with red and green sweet peppers<br />1 tablespoon instant minced onion<br />2 teaspoons Lea & Perrins Worcestershire Sauce<br />1/2 teaspoon majoram leaves, crumbled<br />1/4 teaspoon salt<br />1 package (8 oz.) elbow macaroni<br /> In a large skillet heat oil. Add frankfurters; cook, stirring frequently, until brown, about 5 minutes. Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt. Bring to boiling point. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, cook macaroni as label directs; drain. Serve sauce over macaroni. Sprinkle with grated American cheese, if desired. Yield: 6 portionsRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-1147201271434839648.post-19154691758973019422010-05-07T13:45:00.000-07:002010-05-07T13:51:03.020-07:00Frankfurter Friday- Frankfurters in Crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamt6lbh-Rtx1xjs5p_MXjJnu-Gf5DUCB1biqak-CwKRPnLob3qKA1mz2qyFj4B4ClDtYWYiyLiom1V1W1ixiRobjqLT1skL45HnsePSG0eho0zf8FtEfxILNJ2CmDRvC4v3ldBLZYc-4/s1600/frankrecipecard.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamt6lbh-Rtx1xjs5p_MXjJnu-Gf5DUCB1biqak-CwKRPnLob3qKA1mz2qyFj4B4ClDtYWYiyLiom1V1W1ixiRobjqLT1skL45HnsePSG0eho0zf8FtEfxILNJ2CmDRvC4v3ldBLZYc-4/s200/frankrecipecard.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5468633478212185090" /></a><br />This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section. <br /><br />Frankfurters in Crust<br /><br />8-ounce package refrigerated quick crescent rolls<br />1/3 cup mustard-pickle relish<br />6 frankfurters<br />2 tablespoon evaporated milk<br />1 tablespoon sesame seeds<br />Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.<br />Recipe card: 1973 Curtin Publication, Inc.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-1147201271434839648.post-56107359818028353612010-04-30T12:58:00.001-07:002010-04-30T13:03:39.225-07:00Frankfurter Friday- Frankfurter Pilaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1zQyroJQUgESJjiQ0vHs3Ilo9OM1yZBtLahwzTaC0JBLn4CEtfSM0oicB_vOI20mHNr7Levb-Hpo0UcqLCrXDrYt7ShkLdusLI9feGXm7_Yv5jh-mbZvf59nNY1byawv7795YMdQQq8/s1600/frankpilaf.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1zQyroJQUgESJjiQ0vHs3Ilo9OM1yZBtLahwzTaC0JBLn4CEtfSM0oicB_vOI20mHNr7Levb-Hpo0UcqLCrXDrYt7ShkLdusLI9feGXm7_Yv5jh-mbZvf59nNY1byawv7795YMdQQq8/s200/frankpilaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5466023180337505010" /></a><br /><br /><br /> The recipe comes right out of my recipe card file. I noted on it that it was from Woman's Day Mag. 5/84. I have made this quite a few times and it is good, fast and frugal. I usually make it in a skillet instead of a saucepan. It is easier to saute the rice that way.<br /><br />Frankfurter Pilaf<br /><br />1/4 cup margarine<br />1 large onion, minced<br />1 cup uncooked rice<br />2-1/2 cups hot beef bouillon or broth<br />1/2 pound franks, sliced<br />Salt and pepper to taste<br />Melt margarine in large heavy saucepan. Add onion and saute until golden. Add rice and saute until translucent,. Add bouillon and franks and bring to boil. Cover and simmer over low heat 20 to 25 minutes or until rice is tender and liquid is absorbed. Season with salt and pepper to taste. Makes 4 to 6 servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-1147201271434839648.post-79338170112353046382010-04-23T19:40:00.000-07:002010-04-23T19:42:46.242-07:00Frankfurter Friday- Hot Dog MashThis would be a good recipe to try if you want potatoes with your franks but do not want to make scalloped potatoes. It is from <span style="font-style:italic;">Budget-Wise Dinners That Are Winners- Thrifty Main Dishes</span>, 1979.<br /><br />Hot Dog Mash<br /><br />1/3 cup butter or margarine<br />1 cup chopped onion<br />1/2 cup chopped green pepper<br />1 clove garlic, crushed<br />1 pound frankfurters, cut into bite-size pieces<br />1-1/3 cup instant mashed potatoes<br />1/2 cup grated American cheese<br />1/4 cup grated Parmesan cheese<br /><br /><br />Melt butter or margarine in medium skillet over medium heat; add onion, green pepper and garlic and saute until tender, about 5 minutes. Reduce heat to low and add frankfurters; cook, covered, for 5 minutes, stirring occasionally. Meanwhile, prepare instant mashed potatoes according to label directions to yield 4 servings; stir in 1/4 cup of the American cheese and 2 tablespoons of the Parmesan cheese.<br />Place frankfurter-onion mixture in lightly greased 1-1/2-quart casserole; cover with potato mixture. Sprinkle with remaining American and Parmesan cheese. Bake at 350 degrees for 30 minutes.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-1147201271434839648.post-23094454652572697242010-04-18T01:11:00.001-07:002010-04-18T01:18:40.481-07:00Cookbook Purusings- No Depression Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9cxlSSWl8v1wOCfyfGxK1TT8-7Rt6iLqao4tJLkeK9dI3n5FO9orQaoG2Poc0LPbCSGU0ZjSUf84j1cSDsEt0tDETREM76vzk6WGRew8m86K_8VpfgoO9U_lyV1KU6imQxcZuoHnMo8/s1600/chickensoul.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 132px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9cxlSSWl8v1wOCfyfGxK1TT8-7Rt6iLqao4tJLkeK9dI3n5FO9orQaoG2Poc0LPbCSGU0ZjSUf84j1cSDsEt0tDETREM76vzk6WGRew8m86K_8VpfgoO9U_lyV1KU6imQxcZuoHnMo8/s200/chickensoul.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5461387562824377506" /></a><br />No Depression Cake comes from the <span style="font-style:italic;">Chicken Soup for the Soul Cookbook</span>. As you know this series is a compilation of uplifting stories with a theme. This one contains a recipe with each story. If you are like me and read cookbooks like novels this is a book for you. It is truly a combination of both.The No Depression cake is from a story by Dottie Walters. The gist of the story is when things are down instead of looking at what you don't have turn it around and look at what you do have and go on from there. The recipe is a genuine milkless, eggless, and butterless cake from the depression era. The author has this to say about it. "You can substitute other ingredients for any you don't have. The one thing this cake is full of, however is memories of cheerfully creating with what is at hand and on hand- and never giving up hope."<br /><br />No Depression Cake<br /><br />Makes 12 to 15 servings and lots of smiles!<br /><br />1 cup white sugar<br />2 cups firmly packed brown sugar<br />2 cups water<br />1 cup shortening<br />4 cups seedless raisins (if you have any)<br />1 teaspoon cinnamon<br />1 teaspoon nutmeg<br />1/2 teaspoon cloves<br />2 teaspoons salt<br />4 cups flour<br />2 1/2 teaspoons baking powder<br />2 teaspoons baking soda<br />2 cups chopped nuts (if you have any)<br />Powdered sugar, to decorate<br />Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. In a large saucepan, combine sugars, water, shortening, raisins, spices and salt. Boil together 3 minutes; cool.<br />Sift together flour, baking powder and baking soda; add to saucepan, along with nuts. Mix well and pour into prepared pan. Bake for 45 minutes.<br />Remove from oven. Let cool for 10 minutes, then turn onto a cake plate. When thoroughly cool sprinkle with a little powdered sugar, or mix lemon juice and grated lemon rind into powdered sugar for frosting.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com5tag:blogger.com,1999:blog-1147201271434839648.post-33905784730206012112010-04-16T13:47:00.000-07:002010-05-07T13:55:22.476-07:00Frankfurter Friday- Taco Franks and Mac BakeI am moving my blog Hots Dogs, Wieners and Franks over to this one. It is just too confusing to have a bunch of separate blogs. Those recipes are vintage too, so they fit in here.<br />This is the intro I have on that blog: It seems like every cookbook or recipe booklet I pick up has a recipe featuring hot dogs, frankfurters, wieners or what ever you chose to call them. It could just be selective vision at work, I have frugal recipes on my mind lately.<br />This recipe is from <i>Tried & True Money Saving</i> <i>Meals</i>, 1981, from Creamettes and Borden. Creamettes brand is of course the makers of macaroni, spaghetti and egg noodles. This little booklet even features a section titled Elegant & Inexpensive. Sorry I have a hard time thinking of macaroni as elegant. The Taco Franks comes from the appropriately titled Money-Saving Main Dishes section.<br /><br />Taco Franks And Mac Bake<br /><br />1 (7-ounce) package or 2 cups uncooked Creamettes Elbow Macaroni, cooked as package directs and drained<br />3/4 cup chopped onion<br />1/2 cup chopped green pepper<br />1/4 cup margarine or butter<br />2 (10-3/4 ounce) cans condensed tomato soup<br />1 cup water<br />1 (1-1/4-ounce) package taco seasoning mix<br />1 pound frankfurters, cut into quarters<br />Buttered soft bread crumbs<br /><br />Preheat oven to 350 degrees. In large skillet, cook onion and green pepper in margarine until tender. Stir in soup, water and taco seasoning.; blend until smooth. Bring mixture to a boil; simmer 10 minutes. In large bowl, combine cooked macaroni, tomato mixture and frankfurters, mix well. Turn into greased 2-quart baking dish, top with crumbs. Bake 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 to 8 servingsRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-1147201271434839648.post-55452095513931869132010-04-01T14:25:00.000-07:002010-04-01T14:25:54.780-07:00Cookbook Purusings- Greek Mararoni Bake<h3 class="post-title entry-title"> <a href="http://cookbookpersuing.blogspot.com/2008/07/healthy-gourmet-international-cookbook.html">The Healthy Gourmet International Cookbook- Greek Mararoni Bake</a> </h3><div class="post-header"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBetPu1lI5RHD53Yh326qe8cz5bh4HKhBdy_gB_mUf43yOjTr2siGCVSoGZMTKGNVq5Z7Jp29WXRg8FMEWvLV4t5WElbkr9yvVSAx8_H-ry2k1W_yVj0xIQP-WNwC7OpSYilrbkFIbKY9D/s1600-h/internationhealthcookbook.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5226343967422092130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBetPu1lI5RHD53Yh326qe8cz5bh4HKhBdy_gB_mUf43yOjTr2siGCVSoGZMTKGNVq5Z7Jp29WXRg8FMEWvLV4t5WElbkr9yvVSAx8_H-ry2k1W_yVj0xIQP-WNwC7OpSYilrbkFIbKY9D/s200/internationhealthcookbook.jpg" style="float: left; margin: 0px 10px 10px 0px;" /></a><br />
<div>I have been seeing <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tahini</span> as an ingredient in a lot of recipes lately. Today I came across this recipe in The Healthy Gourmet International Cookbook by Barbara <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bassett</span>. This is an older healthy cookbook published in 1982 by <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bestways</span> Magazine. The recipe seems quite up to date, using ingredients even more commonly used today than in 1982.<br />
<br />
Greek Macaroni Bake<br />
"Easy and very tasty"<br />
<br />
2 cups uncooked wholegrain macaroni<br />
<br />
1 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tahini</span><br />
<br />
2 eggs, lightly beaten<br />
<br />
1/2 teaspoon pepper<br />
<br />
1/2 teaspoon nutmeg<br />
<br />
8 oz. feta cheese<br />
<br />
1. Cook the macaroni in boiling salted water until <span class="blsp-spelling-error" id="SPELLING_ERROR_4">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">dente</span>. Drain. Rinse with cold water to cool. Toss with the remaining ingredients.<br />
2. Heat oven to 375 degrees. Oil a baking dish.<br />
3. Place macaroni mixture in baking dish. Bake 30 minutes or until lightly browned. Serves. 8.</div>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-1147201271434839648.post-65284177251988647362010-01-20T01:26:00.001-08:002010-01-20T01:51:46.846-08:00A Bumper Crop of Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QlbpAR9q0PIT1IgBacZelgBrxW9iRQok87siXBNrpFXPFBtLblexeQ7ZWS1Xyu-HcLIqogqpWvKMU9voiQEXDwdEPFOevSA-Oggff2NXQMWv0AMiRf_lAwSfyciV9UMqRyjU9rqGjDk/s1600-h/kraftcheese1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1QlbpAR9q0PIT1IgBacZelgBrxW9iRQok87siXBNrpFXPFBtLblexeQ7ZWS1Xyu-HcLIqogqpWvKMU9voiQEXDwdEPFOevSA-Oggff2NXQMWv0AMiRf_lAwSfyciV9UMqRyjU9rqGjDk/s320/kraftcheese1.jpg" alt="" id="BLOGGER_PHOTO_ID_5428757022350353794" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:100%;"> A Bumper Crop Of Sandwiches, is what this Kraft ad from 1974 promises. The scan did not turn out very well but in the original ad there are many different flavors of sliced sandwich cheese pictured. There are the standard American and Swiss along with Pimento slices, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Cheez'N</span> Bacon slices, Old English slices and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Monterey</span>, Brick, Onion-chive, Munster and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Jalapeno</span> pepper singles. Usually I only see American and Swiss slices in my grocery store nowadays, so I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">surprised</span> to see that they had made so many other flavors.<br />The recipes are for Ham Salad Boats, Ham <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Brunchwich</span>, Italian Style Cheese Sandwich and Harvest Time Sandwich.<br />The Hams Salad Boat sound rather tasty:<br />Ham Salad Boats<br />2 cups finely chopped ham<br />1 cup cooked peas<br />1 tablespoon chopped onion<br />1 hard cooked egg, chopped<br />Miracle Whip Salad Dressing<br />6 French bread rolls<br />Kraft <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Monterey</span> Jack Singles Process Cheese Food<br />Heat oven to 350 degrees. Combine ham, peas, onion, egg and enough salad dressing to moisten; mix lightly. Split roll in half <span class="blsp-spelling-error" id="SPELLING_ERROR_6">lengthwise</span>; scoop out center of both halves to form a shell. For each sandwich, fill shell with alternating amount of ham mixture and cheese food; cover with top half of roll. Place rolls on baking sheet. Bake at 350 degrees, 15 minutes. 5 sandwiches.</span><br /></span>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3