If you like creamed spinach, you’ll love creamed kale! Here’s what you will need to make this simple dish.
10-12oz kale cleaned and chopped
2 tablespoons butter
2 garlic cloves minced
1/4 cup diced onion
3/4 cup cream
1 teaspoon lemon juice
¼ cup grated parmesan cheese
Clean and remove the stems on the kale and chop. Mix cream and lemon juice an set aside
Place kale in a large sauce pan to cook off the water and wilt.
Once wilted, remove from pan and saute onions and garlic in butter till soft. Add kale back to the pan and add cream mixture, add cheese, salt/pepper and a pinch of nutmeg. Stir to blend well.
This wasn’t by choice. The microwave was acting kinda strange for the past few months. Sometimes it felt like working, at other times it could not be bothered. A couple weeks ago it finally quit all together and I have been without it ever since. I must say, initially it was strange. I’ve always had a microwave since the 1980’s. It’s one of those appliances that you just have. After it was gone, I really asked myself “what do I really use it for”? It was for the recipes that call for melted butter or boiling water. I would also use it for quick re-heats of leftovers. But then I thought- do I really need another one? Yes, it’s certainly affordable- they are a dime a dozen almost anywhere you shop. But, do I really need another one? So far the answer has been- No.
As you know I love my Corningware. Anything that I make and have left overs of goes into a small Corningware casserole dish and gets placed in the fridge. When I want to reheat, it comes out of the fridge and is reheated on the stovetop. (Remember certain Corningware pieces are safe to use in the microwave, range and oven. Be sure to read the stamp). I will admit, it will not heat as quick as the usual 2:30 when it was in the microwave, but it is certainly done reheating before 5 minutes. Also, melting butter or boiling a cup of water really doesn’t take that long on the stove..Jeesh! Here’s the bonus- I have more counter space and I don’t have another appliance that has to be cleaned. BONUS!!
I’m sure this approach might not work for everyone, but anyone who has contemplated the need for a microwave- just might be surprised.
Federal Glass Company started in 1900 in Columbus, Ohio. They made thousands of pieces in many different sizes, shapes and patterns. Federal Glass was hugely popular until the 1960’s where people started to move towards to using more plastics for their glassware and dinnerware. The company made efforts in the 1960’s-1970’s to enhance their product line, but the attempt fell short and they closed their doors in 1979.
Online retailers have these classics going between $10-$25 dollars a set. I was able to get mine for around a dollar each at the local Savers. I Iike the fact that these vintage mugs hold 10 ounces, but I’m always concerned that they will tumble over due to their height.
Overall, it was a great find and I look forward to using them for many years to come.
Here’s a recipe that certainly takes me back to when I was a kid. I remember my mom making this and having this salad served at the local church picnics. The classic Copper Penny Salad. It’s actually very easy to make and uses items that you’ll have in your fridge and pantry. So let’s start!
Start by slicing your carrots. I used a mandolin, but I’m sure the side of a metal cheese grater will work also.
Once your carrots are sliced, cook them in a pot of salted water until tender and drain. Allow the carrots to cool. Tip: The carrots will continue to cook. Be sure to either put them in a ice bath or run cold water over them otherwise you can have some seriously mushy carrots.
While the carrots are cooking, start making the dressing. Combine the tomato soup, Worcester sauce, sugar and oil and mix well. I used the blender to help incorporate the oil.
Once the carrots are cooled, dice your onion and green bell pepper. In a large bowl combine all ingredients and mix well.
Combine vegetables with the dressing and mix well. Add salt & pepper as needed. Let sit overnight.
Prep Time= “15 Min” Cook Time= “10 Min” Difficulty=”Easy” Recipe By= “Jeff Oterson”
Serves= “8 Servings”
* 2 lbs sliced carrots
* 1 onion diced
* 1 free bell pepper diced
* 1 cup tomato soup
* 1/2 cup oil
* 1 cup sugar
* 1/4 cup vinegar
* 1 tbsp Worcester sauce
* 1 tbsp prepared mustard
* salt and pepper
Slice carrots and cook them in a pot of salted water until tender and drain. Allow the carrots to cool.
While the carrots are cooking, start making the dressing. Combine the tomato soup, Worcester sauce, sugar, vinegar, oil and mustard, mix well. Dice onion and green bell pepper. Combine vegetables with the dressing and mix well. Add salt & pepper as needed. Let sit overnight
The Thrift Store Collector
After searching for over a year, I have finally found a set of the Corningware piggy banks. Produced by Corning Glass Works in the 1980’s, these rare banks were made available to Corningware employees for purchase. I do not know what the employees paid for these banks when they were released, but these are a highly collectable item by Corningware collectors today which fetch prices of $50 or more per bank. These banks are very small about 7″ across, but a must have for a serious Corningware collector. If you should ever come across one of these in a thrift store or yard sale- GRAB IT. These are extremely hard to find.
Here’s the latest picture of my Spice of Life collection. Many pieces were found locally, through eBay and with a little help from friends. These pieces are used daily and are really fun to collect. If you have something that I might be missing… Let me know!
Here’s a quick and easy breakfast quick that is ready in a little over an hour.
Crustless Broccoli, Ham And Cheese Quiche
Prep Time= “15 Min” Cook Time= “45-55 Min” Difficulty=”Easy” Recipe By= “Jeff Oterson”
Serves= “8 Servings”
* 1 cup cooked broccoli chopped
* 1 small onion diced
* 1 tbsp butter
* 1 cup mild cheddar cheese
* 1 diced ham
* 6 eggs beaten
* 2 cups whole milk
* 2 cloves of garlic minced
* 1/2 tsp red pepper flakes
* nutmeg to taste
* parsley chopped
* salt and pepper
Dice onions and place in a pan with the butter and saute for 5 minutes on medium to low heat until soft and light brown. Add minced garlic, broccoli and ham saute for an additional 5 minutes. While the vegetables are cooking, whisk eggs and milk in a large bowl to break yokes and mix well. Combine veggies and ham with the egg mixture add red pepper, nutmeg, salt, pepper and add 1/2 cup of cheese and mix well. Spray a large pie plate or casserole dish lightly with cooking spray and add the egg mixture. Top with remaining cheese and bake in a 375 degree oven for 45-55 minutes until done. Remove from oven and top with parsley and let sit for 5 minutes to set.
Chef Jeff-The Thrift Store Collector https://thethriftstorecollector.wordpress.com