You are here: Home / recipes For those who may be new to the blog, we have a category of recipes called “Football Food”–hearty appetizers that come out one or two at a time during the course of game day. The whole thing from beginning to end is a stand in for supper. It’s a lot of fun. You could do
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If you ever come across The Encyclopedia of Cooking Complete in 24 Volumes, I recommend picking it up. It’s great! More leftover turkey sandwich recipes: Turkey Stack, Turkey Club, Turkey (salad) Sandwiches “A rich cheese sauce on the club sandwich gives a new angle to an old favorite.”—The Encyclopedia of Cooking Complete in 24 Volumes,
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As with the Turkey Stack, and Turkey Club Sandwiches, this one is a bit different as well. From Mrs. Jane Hall, Jackson, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972) TURKEY (salad) SANDWICHES Makes 6 sandwiches 1 C cooked turkey meat, boned, minced fine1/3
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As with the Turkey Stack sandwich, this is a different spin on the old leftover turkey sandwich. TURKEY CLUB SANDWICHES Makes 6 double-decker sandwiches 18 slices hot toast¼ C mayonnaise Cold cooked turkey meat, sliced thin6 lettuce leaves3 small tomatoes, sliced1 Tbsp chili sauce or more, to taste 12 slices bacon, cooked crisp, still hot6
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From way back. We need to make these again. (Sorry about the typography. Not converting to blocks the way it should.) These made with leftover Thanksgiving mashed potatoes. French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato,
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Piled HIGH with meringue! From the Blue Bonnet Café in Marble Falls, Texas. BLUE BONNET CAFÉ’S PIES COCONUT MERINGUE PIE 1 C sugar¼ C corn starch¼ tsp salt3 C milk4 eggs, separated3 Tbsp butter1 ½ tsp vanilla3 ½ oz can flaked coconut, a little reserved for toppingBaked 9 inch pie shell (I use Pillsbury) Combine
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It’s been a couple of years since I last posted this. And today is Marica Cooks Wednesday. Guess what we’re having for supper? I probably should bake bread today, too. We’ll see. A nice thick slice slathered in butter would be good. Across the Garden Soup is my variation on my mother’s. As its name
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Sounds like not everyone in 1994 had a food processor. From Vegetarian Fast Food: Over 200 Delicious Dishes in Minutes by Rose Elliott (1994) These are crisp on the outside, moist and spicy within, lovely with a yogurt sauce and a fresh salad – perhaps diced cucumbers and chopped scallions. You really do need a
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Still busy! Don’t know if I’m sold on the macaroni pudding. Comfort food The recipes in this cookbook are sometimes not as clear as they might be. (That’s what happens when you translate Czech to English.) Pictured is the first variation. The instruction to “make several layers” obviously refers to layers of macaroni, cheese and
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From Old El Paso Sun Country Mexican Cookbook (1978). We started with Mexican Baked Eggs, and I thought these two would make a nice weekend breakfast or brunch. Tostada Salad and Sangrita.
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We’ll start off our Old El Paso Sun Country Mexican Cookbook week with three recipes for a classic 1970s Mexican Brunch. I see when Mr. Big Food put these in his Big Food Manual and Survivalist Flourishing Guide he went generic with all of the El Paso branding. The first recipe is a repeat from
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This was originally from sometime back in 2014. After all those years, I remembered the dish. It’s good! I bet it would be very good with a Johnsonville brat. Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto,
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We began our week of cold food recipes yesterday with two of the Frugal Gourmet’s cold asparagus recipes (here and here). Today, we’ll take a look at some cold soups. Now–before you just click over somewhere else, cold soups are good. The trick to cold soups is to serve them cold. Unless the recipe says
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I mentioned to Bernadette, who blogs at New Classic Recipe, that we have a cookbook of nothing but cold food. Found it! Serve It Cold. June Crosby and Ruth Conrad Bateman. Doubleday & Company, Garden City, N.J. 1968. So with that, and these cold recipes from Mr. Big Food’s Big Food Manual and Survivalist Flourish
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We’ll take a short break from the jell-o & ginger ale recipes and look at some classics. Oh! If anyone makes some of these, how about sending me a photo of it? I can post it and Mr. Big Food would love to include it in the recipe. Thanks! More Summer Jell-O Salads! CARROT PINEAPPLE
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Here we go! “Serve with salad dressing.”—Mrs. George Crittenden, Gourmet of the Delta (1958) QUICK GINGER ALE SALAD 3-oz package lemon jello¾ C boiling water1½ C ginger ale¼ C nuts, chopped½ C celery, diced1 C pineapple, crushed, drained, or 5 slices, drained, cut up¾ C grapefruit sections, seeded, cut into smaller pieces if desired Dissolve
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This brings us to the end of the Finnish recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. I am not going to vouch for the authenticity of this recipe, though I can imagine it may very well be. The issue is that frequently good old Bull Cook is full of bull–not
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The last Finnish recipe I posted from The Big Food Manual and Survivalist Flourishing Guide was Bull Cook’s Finnish Hamburger. It’s interesting. It’s supposed to be served on top of a slice of buttered bread. I’d recommend this one, which as I am writing this is baking away in the bread maker and smells delicious.
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This is exactly the sort of salad Mr. Big Food loves. FINNISH BEET SALAD Serves 6 1 C cooked beets, peeled and diced2 C cooked potatoes, diced¾ C cooked carrots, diced2 Tbsp onion, diced¾ C cooked herring or anchovies¼ C vinegarSalt to tasteLettuceHard-cooked egg slices Combine beets, potatoes, carrots, onion, fish, vinegar, and salt, and
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Turkey Week Day Two! This is one of those recipes that you look at and think, “That looks good.” I liked the idea of infusing the cream with the onion, bay leaf, parsley, and clove. It’s also the sort of recipe I like to putter around with. Scald the milk. Sauté the mushrooms…take my time
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