Category Archives: Recipes

Creamed Kale

image

If you like creamed spinach, you’ll love creamed kale!  Here’s what you will need to make this simple dish.

Ingredients:

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
nutmeg
salt/pepper

Clean and remove the stems on the kale and chop.  Mix cream and lemon juice an set aside

image

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.

 

Enjoy!

 

Vintage Recipe: Copper Penny Salad

image

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.

image

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.

image.jpeg

Once the carrots are cooled, dice your onion and green bell pepper.  In a large bowl combine all ingredients and mix well.

image

Combine vegetables with the dressing and mix well.  Add salt & pepper as needed. Let sit overnight.

Enjoy!

Copper Penny Salad


Prep Time= “15 Min” Cook Time= “10 Min” Difficulty=”Easy” Recipe By= “Jeff Oterson”
Serves= “8 Servings”

image
—————————————————————–
Ingredients:
* 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
—————————————————————-
Instructions
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

Enjoy!
The Thrift Store Collector
https://thethriftstorecollector.wordpress.com
%5B/recipe%5D

Crustless Broccoli, Ham And Cheese Quiche

image

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”
—————————————————————–
Ingredients:
* 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
—————————————————————-
Instructions
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.

Enjoy!

Chef Jeff-The Thrift Store Collector                                            https://thethriftstorecollector.wordpress.com


Vintage Recipe: Better Homes And Gardens Chicken Divan

image

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.

image

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

image

I arranged chicken with sauce cheese and broccoli.

image

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

image

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:  ⭐️⭐️

 

Vintage Recipe 1977: Better Homes and Gardens- Sukiyaki

image

Sukiyaki.  I can honestly say I don’t think I have ever had it.  I love all types of Asian inspired foods,  so I’m not sure how or why I missed this.  I do love Sukiyaki the cover song in 1980 by The Taste Of Honey, but let me get back on track.

This recipe is featured in the Better Homes and Garden- Oriental cookbook circa 1977.

image

Here’s the actual recipe from the cookbook.

image

Ok… Let’s have some fun!  I’m going to start by partially freezing the top round steak. I’m thinking 30 minutes to 1 hour should be good.

While freezing the meat I chopped all the vegetables.

image

After 40 minutes meat is frozen enough to cut.  Lets start cooking!

image

Beef bouillon, sugar and soy sauce….done!

image

Sautéed bok choy, green onion and celery….done!

image

Next sautéed tofu, bean sprouts, water chestnuts and bamboo shoots. Combined all vegetables and meat and poured in sauce and cooked for 2 minutes.  Served with rice.

The Verdict:

The good:  Crunchy vegetables, tender meat, good with rice, good basic seasoning.

The bad: Needs additional seasoning to enhance flavors, not very authentic.

Total rating: ⭐️⭐️⭐️

Enjoy!

 

Vintage Recipe: Better Homes And Gardens- Chicken Croquettes

image

A great suggestion was given to me by my friend Brian, he stated that I should start featuring recipes from the vintage cookbooks that I’m starting to collect.  (Duh…. Why didn’t I think of that?!?!). So, here’s my first one.  Chicken Croquettes!  While I was visiting Pennsylvania, my sister and her husband took me to a local diner that served chicken croquettes.  I was telling her, I haven’t croquettes in probably 20 years- no joke!  So I ordered them, they were juicy and crunchy and what I remembered.  So, I thought selecting this recipe would be a fun way to start. This recipe is from The Better Homes and Gardens series book titled, “Chicken and Turkey Cookbook” from 1976.

image

These are oven baked croquettes, so they will be a little healthier and less messy.  I am going to try to stay as close to the original recipe, making small changes as needed.  I never made croquettes or made anything from this cookbook… So hold on…here we go!

Here’s the complete recipe from the book:

image

I had some chicken legs, thighs and a breast.  I removed the meat from the bones and put in a food processor and made my own ground chicken. It’s about two cups.

image

I melted the butter, added the flour and mixed in the milk, chicken broth and brought to a boil.imageNext I added the ground chicken, parsley, rosemary and salt and mixed well. (Lawdy!!! This isn’t pretty….. atleast it smells good)

image

I covered and placed in the fridge to “chill for several hours”. Next we move onto making the croquettes.  I’m struggling with the instructions here as my gut is telling me that this is going to be a mess.  I understand we need to make breadcrumbs, but cutting them into 1/2″ cubes?!!?  I’m picturing rolling these things in that boxed cubed stuffing mix and they’re going to come out looking like some target that should be shot at in a 1980’s video game.  I can’t do cubes- I just can’t- we’re doing breadcrumbs.

image

Now to make the cranberry-claret sauce.  I will admit I have no clue what the heck claret is.  So- off to Google I go.  (I guess I should have stayed in the vintage era and pulled out a  Encyclopedia Brittanica-nah I’m good.)

According to Wikipedia, Claret is a red wine from the region of Bordeaux, France.  I’m certainly not heading out to pick up a Bordeaux after all we’re using canned cranberry sauce for goodness sake- so red wine it is!

I mixed the cranberry sauce with the red wine and slowly heated.  (reserving a glass of red wine for the chef.)

image

I also included a “Corn in Tomato Cup” salad in the picture and rice pilaf.  The corn in tomato cups recipe is from the the Better Homes and Gardens- Lunches and Brunches cookbook.  This recipe makes 8 tomato cups, but I think one will be sufficient.  If you’re interested in this salad recipe, please reply to this post and I’ll provide it to you.

The Verdict:

The Good: The taste is actually pretty good, the cranberry claret sauce works well with the croquette.  The corn in a tomato cup although odd in appearance is actually tasty.

The Bad:  I was hoping for more of a rounded croquette, this reminds me of a crab cake.  Maybe the bread cubes might have made a difference, but I don’t think so.  Presentation leaves much to be desired. 30 minutes is not enough time to cook or brown the croquettes- minimum 45+.

The Ugly:  Very mushy when rolling the croquettes in the breadcrumbs  I gave up using the egg after the first few as it was too mushy.  It’s like rolling paper mache into a ball.  Thank goodness I saved a glass of “claret” for the chef.

This could be a good recipe with a few more modifications.  Will I try it again- possibly.

Enjoy!

 

Spicy Orange Beef Stir Fry

image.jpeg

Whats for dinner? BEEF! With an Asian flare!  Who doesn’t love a sticky, saucy stir fry with veggies and rice?  Here’s my version of orange beef stir fry blending multiple recipes and adding my own touch.  Here’s what you’re going to need.

Ingredients:

  • 1 pound sirloin or flank steak
  • 1 cup orange juice
  • 1 cup fresh broccoli
  • 1 cup fresh green bell pepper
  • 3-4 green onions
  • 2 cloves of garlic
  • 2-3 Thai red peppers or 1/2 red pepper flakes
  • 2 eggs beaten
  • 1/2 cup of water
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 1 teaspoon seasame oil
  • 2 tablespoons butter
  • 4 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • Seasame seeds

Start by slicing your beef against the grain in thin 1/2″ strips.  Diagonally cut your green onions and bell pepper into strips.  Cut your broccoli into florets and mince your garlic.  You should have something that looks like this.

image

Combine your beef and 2 tablespoons of cornstarch and mix to coat.  Beat two eggs in a separate bowl and set aside. Place one tablespoon of olive oil into a hot pan and sauté the red peppers or pepper flakes, garlic for 2-3 minutes and fragrant, add the orange juice, brown sugar, soy sauce and water mix well and bring to a slight boil for 2-3 minutes, set aside and keep warm.

Dredge steak in cornstarch and flour mixture and dip into the beaten eggs.  Let excess drip off and place into a heated pan with butter and olive oil over medium heat.  Work in batches to crisp and brown.  Remove from heat and keep warm.

In the same pan add 1 teaspoon seasame oil and 2 tablespoons olive oil  and sauté the broccoli and green peppers until slightly tender (not mushy) add green onions and sauté for another 2 minutes.  (Note: I add a couple tablespoons of water to help the sauté process)

image.jpeg

Place beef back in the pan with the veggies and add the orange sauce and bring to a boil.  If you want a thicker sauce, combine 2 tablespoons of cornstarch mixed with water and add to the sauce and continue to cook until thick.  Serve over rice and top with sesame seeds.

Spicy Orange Beef Stir Fry

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: Easy
  • Print

Ingredients:
* 1 pound sirloin or flank steak
* 1 cup orange juice
* 1 cup fresh broccoli
* 1 cup fresh green bell pepper
* 3-4 green onions
* 2 cloves of garlic
* 2-3 Thai red peppers or 1/2 red pepper flakes
* 2 eggs beaten
* 1/2 cup of water
* 1 tablespoon cornstarch
* 1 tablespoon flour
* 2 tablespoons olive oil
* 1 teaspoon seasame oil
* 2 tablespoons butter
* 4 tablespoons soy sauce
* 2 teaspoons brown sugar
* Seasame seeds

Start by slicing your beef against the grain in thin 1/2″ strips.  Diagonally cut your green onions and bell pepper into strips.  Cut your broccoli into florets and mince your garlic.  You should have something that looks like this.

Combine your beef and 2 tablespoons of cornstarch and mix to coat.  Beat two eggs in a separate bowl and set aside. Place one tablespoon of olive oil into a hot pan and sauté the red peppers or pepper flakes, garlic for 1 minute, add the orange juice, brown sugar, soy sauce and water mix well and bring to a slight boil for 2-3 minutes, set aside and keep warm.
Dredge steak in cornstarch and flour mixture and dip into the beaten eggs.  Let excess drip off and place into a heated pan with butter and olive oil over medium heat.  Work in batches to crisp and brown.  Remove from heat and keep warm.
In the same pan add 1 teaspoon seasame oil and 2 tablespoons olive oil  and cover/sauté the broccoli and green peppers until slightly tender (not mushy) add green onions and sauté for another 2 minutes.  (Note: I add a couple tablespoons of water to help the sauté process) Place beef back in the pan with the veggies and add the orange sauce and bring to a boil.  If you want a thicker sauce, combine 2 tablespoons of cornstarch mixed with water and add to the sauce and continue to cook until thick.  Serve over rice and top with sesame seeds.

Enjoy!

The Thrift Store Collector                                        https://thethriftstorecollector.wordpress.com