Category Archives: Corning ware

Creamed Kale


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.





Vintage Recipe: Copper Penny Salad


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.


Copper Penny Salad

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

Vintage Corning Ware Piggy Banks


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.



Spice of Life 4 Quart Covered Round Dutch Oven


Wow! This is a true gem!  A covered round 4qt Dutch oven in the Spice of Life pattern. This is one of those rare finds that was a good buy from eBay. Overall it’s in great condition.  It needed a little cleaning, but was well worth it.  This piece is safe for both range use and microwave and will be perfect for a big batch of Holupkies (stuffed cabbage).



Vintage Recipe: Slovak Easter Memories

There are many things that come to mind as a child growing up in a Slovak family, but one of the best memories is Easter. The magical eerie evening church service on Holy Saturday and the blessing of the Easter baskets in the church basement on early Easter morning will always be my fondest memories.   I will never forget the smells of all the delicious meats, eggs, breads and desserts that came in round wooden baskets covered with embroidered Easter linens. It was a truly an amazing experience with both the church service and with the food.

I wanted to share with you two easy staple recipies that I make every year for Easter. I will admit, you have to acquire a taste for these dishes.  They are called Hrudka (Easter Cheese) and Beets & Horseradish (help me Slovak peeps on the name). These recipies are taken from my old church the St. John The Baptist Ukrainian Orthodox Church Cookbook circa 1982.  Here’s a copy of the cover and the actual recipies.


Let’s start with the Hrudka.  (Online it shows Hrudka the cookbook shows Hrutka). If you follow the original recipe you will get a large amount of cheese.  It’s perfect for a larger family likes it. However, I cannot eat that much.  I cut the recipe in half.  This will still last about a week.

Start by creating a double boiler and add your milk and eggs and mix well.

image I like to add a pinch of nutmeg and a splash of vanilla for extra flavor. You want to constantly mix to prevent sticking, and after many minutes you will notice large curds start forming.  I continue to stir until the milk turns watery and you have a scrambled egg consistency.

imageThis is where you pour the mixture into a colander lined with cheesecloth.


Roll tightly and hang to drip dry until juices stop dripping.


Once all liquid is removed, place on a plate and cover with plastic wrap and keep stored in the refrigerator. This is served cold in small slices.  This goes great with ham and beets and horseradish ofcourse.


Now onto the Beets and Horseradish. The traditional recipe uses fresh beets and fresh horseradish.  You have to grate the beets and grate the horseradish and by the time you’re done, it looks like a crime scene in your kitchen.  I did it once and said… NEVER again, so I now take the easier route… processor!  I use canned beets as you already have the juice, if you use fresh beets- you’ll need to cook them and grate them and add additional liquid.  (Have fun with that)

Place the juice from the beets into a saucepan and add your salt, sugar and vinegar.  This is all your personal taste, if you like a sweet brine add more sugar, if you like it tart add more vinegar- it’s your personal taste. Bring to a simmer to melt sugar.

imageAdd your beets to the processor and do a quick chop.

image.jpegPlace beets into a non-reactive bowl and add your horseradish.  Once again this is your preference, but I would say atleast 1-2 teaspoons. I like it hot so I do a heaping tablespoon. Add enough brine to the chopped beets and horseradish to just about cover.  You don’t want to create a soup you want just enough liquid to make a nice relish. Adjust your seasonings as needed.  Wrap with plastic wrap and store in the fridge.  This is best to be made the day before to allow flavors to combine.

imageThis is also served cold and goes great with ham and with the Hrudka and also kielbasa.

These two simple recipies really brings great memories of Easter dinner back in Pennsylvania. I hope you enjoy.

Vintage Recipe: Better Homes And Gardens Chicken Divan


This is from the Better Homes and Gardens Chicken and Turkey cookbook. My mom made a similar recipe back in the day, so I’m excited to try this one.  I’m going to try to stick to the actual recipe, but may make some small modifications.  Here’s the recipe from the actual cookbook.


I diced a large chicken breast and cooked it to brown.


I arranged chicken with sauce cheese and broccoli.


Added whipped cream, mayonnaise, cheese and paprika and put under the broiler.  This was the end product.


The Verdict:

The good:  Flavors are ok, was easy to prepare.

The bad:  Very casserole like, nothing spectacular, hard to make a good plate presentation

Overall score:  ⭐️⭐️