Author Archive
Mixed Vegetables with Quail Eggs
I was doing a search for recipes that use quail eggs and came across this recipe. I made this on 5 Nov 2021 and it is good! Well liked by my family as well. This will be a regular. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 tablespoons butter
- 6 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 cup whipping cream
- 20 hard boiled quail eggs, peeled, Shortcut
Instructions
- Heat the butter in a large non stick pan, when hot, add the garlic and sauté until lightly browned.
- Stir in the thawed mixed vegetables and cover. Cook for 5-7 minutes to steam them.
- Stir in the cream and eggs, cook for a few more minutes to heat the eggs through.
- Serve as a side dish with your favorite main dish, enjoy.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Chu-Hi
I have drank many of these while stationed in Japan, four ingredients, and they are good! These are Japanese in origin but the alcohol is Korean, sochu.
Equipment
- Tall Glass
Ingredients
- ¼ cup sochu, Jinro is my preferred brand. from Korea
- ¼ cup fruit juice, orange, grapefruit, pineapple, grape, work well
- ¾ cup club soda
- ice cubes, as needed
Instructions
- Add the first three ingredients to a tall glass, add ice to fill, stir, and enjoy.
Cheese Ball VI
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 3 packages cream cheese, softened, (8 oz / 226 g each)
- 1 jar pimento, drained well, diced
- spring onion, finely chopped, as desired
- 1 jar dried beef, cut into squares, (2½ oz / 71 g)
Instructions
- In a mixing bowl, add the cream cheese, pimento, and spring onion. Mix together well.
- Form into a ball.
- Place squares of dried beef on entire ball, overlapping squares.
- Serve and enjoy.
Baked Chicken Salad Pie
This recipe comes from a social media friend. Very easy to put together, excellent flavor. Mine did not hold the best shape but I think the type of chicken I used was the blame, I used chicken in a pouch, which has a lot of water in it that does not drain, next time I will use fresh cooked and diced chicken. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 pie crust, unbaked, Shortcut
- ½ cup red onion, diced
- ½ cup celery, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup pecans, chopped
- 3 cups cooked chicken, diced
- 2 tablespoons lemon juice
- ½ cup mayo
- ½ cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can water chestnuts, diced, (6 oz / 170 g)
- ½ teaspoon Herbs de Province
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1½ cups cheese, shredded, divided
Instructions
- Preheat your oven to 190° C (375° F), get out a 9 inch pie dish, add the pie crust to the dish.
- Heat the oil and butter in a non stick pan, when hot, add the onion and celery, sauté until soft and translucent.
- To a large mixing bowl, add the sautéed onion and celery and the remaining ingredients but only ¾ cup of the cheese. I am using sharp Cheddar. Mix together.
- Pour mixture into the prepared pie crust. I had a little excess so I added that to a Pyrex custard cup and baked it along with the pie.
- Bake for 30 minutes.
- Sprinkle with remaining ¾ cup of shredded cheese.
- Bake for another 10-15 minutes or until the crust is golden brown and the center of the pie set. Remove from oven and let rest for 10-15 minutes.
- Slice, serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Sour Cream, Condensed Cream of Chicken Soup.
Variants: 1. For the chicken, feel free to use fresh roasted chicken, pressure cooked chicken, or even drained canned chicken.
Smokey Link Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 28 Sep 2021, mine did not thicken too much but the flavor is excellent. I used cream of celery soup. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 1 can potatoes, sliced, drained, (15 oz / 425 g)
- 1 can creamed corn, (15 oz / 425 g)
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 cup half and half cream
- 500 grams little smokies, cut links into 3 pieces, (1 lb)
- salt and black pepper, as desired
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Add all ingredients to a mixing bowl and stir together.
- Pour mixture into the casserole.
- Bake for 40 minutes or until casserole is thickened and lightly browned on top. (When I make this again I will try 60 minutes to see if the casserole will thicken more.)
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variant: 1. Use condensed cream of chicken or mushroom soup in place of the celery soup.
Updated on 28 September 2021.
Stuffed Acorn Squash with Sausage Stuffing
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Steamer
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, Shortcut
- 1 cup soft breadcrumbs, or ¾ cup dry bread crumbs
- 2 tablespoons onion, finely diced
- salt and pepper, as desired
Instructions
- Cut squash in half lengthwise, scoop out seeds.
- Add water to your steamer and bring to a low boil. Add the squash, cut side down, to the steamer tray, and steam for 15 minutes or until tender, drain squash well. Work in batches to get all the halves steamed. (15 minutes for small to medium squash, 20 minutes for large.)
- Place squash halves cut side up in a 9x13 inch baking pan.
- While the squash is steaming, cook the sausage in a pan, breaking up the sausage with a spatula. Cook until no more pink is visible and it is cooked through. Drain off excess fat. (I went overboard and cooked up 2 lb of sausage thought I was using 2 large squash but turned out to be 1 large and 1 small, the excess was saved for another use.)
- Preheat your oven to 200° C (400° F).
- Add the onion and breadcrumbs, and stir together. Add a little milk or water if the sausage seems too dry.
- Spoon sausage mixture into the squash, pressing down lightly.
- Bake for 10-15 minutes or until lightly browned and squash is heated through.
- Serve and enjoy.
Notes
Low cost per serving if growing the squash yourself, as I have not seen acorn squash in any market. I am going to try and grow them in my garden.
Shortcut: Bulk Pork/Italian Sausage.
Variant: 1. Use Italian sausage in place of pork sausage.
Updated on 27 September 2021.
Tuna & Pickle Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list.
Ingredients
- 2 cups hot cooked rice
- ⅓ cup mayo
- ¼ teaspoon black pepper
- ⅓ cup sweet pickle, coarsely chopped
- 1 can tuna, drained, (about 6 oz / 170 g)
- 1 tablespoon lemon juice
For Serving - pick and choose what you want
- salad greens
- whole tomatoes
- pimento strips
- hard boiled eggs, sliced or wedges
Instructions
- In a mixing bowl, add the hot cooked rice, mayo, black pepper, and pickle. Mix together. Let cool to room temp.
- Mix in drained tuna and lemon juice, place in the fridge for 1-2 hours.
- Serve over salad greens or in tomatoes, garnish with pimento strips or hard boiled egg slices or wedges. Enjoy.
Pineapple Pecan Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 cups hot cooked rice
- ¼ cup creamy French dressing, Shortcut
- 1 can pineapple tidbits, drained, (20 oz / 1 lb 4 oz / 566 g)
- ⅓ cup pecans, chopped
- salad greens, as desired
- maraschino cherries, red or green, for garnish, as desired
Instructions
- In a mixing bowl, add the hot cooked rice, French dressing, and pineapple. Mix together. Cool to room temp then place in the fridge to chill for 1-2 hours.
- Preheat your oven to 180° C (350° F), spread out the chopped pecans. Toast in the oven for 8-10 minutes. Let pecans cool.
- When ready to serve, stir in the pecans.
- Serve on salad greens and top with a maraschino cherry for garnish, enjoy.
Notes
Shortcut: Creamy French Dressing.
Broccoli Potato Topper
Only 3 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Microwave
Ingredients
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 4 hot baked potatoes, split
- 1 cup cooked broccoli florets, drained
Instructions
- Stir soup in the can until smooth. Place potatoes on a microwave safe plate, fluff potatoes with a fork and top with broccoli.
- Spoon soup over the potatoes.
- Microwave on High setting for 4 minutes or until hot.
- Serve as a side dish and enjoy.
Notes
Shortcut: Condensed Cheddar Cheese Soup.
Easy Cheese Fries
Only 2 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 bag frozen French fries, (32 oz / 2 lb / 907 g)
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
Instructions
- Bake the French fries according to package instructions.
- Push all the fries towards the center of the baking sheet. Stir soup in the can, then spoon over the fries.
- Bake for 3 minutes more or until the soup is hot.
- Serve as a side dish, and enjoy
Notes
Shortcut: Condensed Cheddar Cheese Soup.
