Author Archive
Cheese Ball V
September 18, 2021 Lee
Leave a comment

Cheese Ball V

Favorite Recipes page 5, Connie Fitzner, Plymouth, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 8 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 jars Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g each)
  • 1 jar pimento, diced, (4 oz / 113 g)
  • 1 package cream cheese, room temp, (8 oz / 226 g)
  • dash garlic salt
  • 1 tablespoon red wine vinegar
  • ½ cup pecans, finely chopped
  • assorted crackers, for serving

Instructions
 

  • To a mixing bowl, add all ingredients except the pecans and crackers.
  • Mix together well.
  • Form into a ball and wrap in plastic wrap or foil, place in a bowl, and place in the fridge overnight.
  • When ready to serve, remove wrapping on cheese ball, roll in pecans and place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball IV
September 18, 2021 Lee
Leave a comment

Cheese Ball IV

Favorite Recipes page 5, Loretta Bass, St. Clair Shores, MI; Dee La Roix, Benton Harbor, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 85 grams Roquefort cheese, crumbled, room temp, (3 oz)
  • 1 jar Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g)
  • 113 grams cream cheese, room temp, (4 oz)
  • 1 tablespoon onion, finely minced
  • ½ teaspoon Worcestershire sauce
  • ½ cup pecans, finely chopped, divided
  • ¼ cup fresh parsley, finely chopped, divided
  • assorted crackers, for serving

Instructions
 

  • In a mixing bowl, add the first 5 ingredients.
  • Mix together well.
  • Add ¼ cup of the pecans and ⅛ cup of the parsley, and mix in.
  • Shape into a ball and place in a parchment lined bowl. Place in the fridge for 2 hours to firm up.
  • Before serving, mix together the remaining pecans and parsley in a shallow bowl. Roll the cheese ball in mixture to coat. Place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Easy Cheese Ball
September 18, 2021 Lee
Leave a comment

Easy Cheese Ball

Favorite Recipes page 4, Patricia M. Kotenko, Saginaw, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 2 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • ¼ cup Cheese Whiz
  • ½ teaspoon onion juice
  • ½ teaspoon garlic salt
  • 1 tablespoon dry onion soup mix
  • ½ cup butter, softened, (1 stick / ½ block)
  • fresh parsley, chopped, for garnish
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the parsley and crackers to a mixing bowl.
  • Mix together well. Cover and place in the fridge 1-2 hours to firm up.
  • Shape into 1 large ball or 2 smaller balls. Roll in the parsley to coat.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball III
September 18, 2021 Lee
Leave a comment

Cheese Ball III

Favorite Recipes page 4, Peggy Hunt, Garden City, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 226 grams extra sharp Cheddar cheese, grated fine, (8 oz)
  • 85 grams chive cream cheese, room temp, (3 oz)
  • 1 package cream cheese, room temp, (8 oz / 226 g)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon onion juice
  • ½ teaspoon red pepper, or cayenne pepper
  • 1 cup nuts, chopped fine
  • assorted crackers, for serving

Instructions
 

  • Add all ingredients except the nuts and crackers to a mixing bowl.
  • Mix together well.
  • Form mixture into a ball, roll in the nuts to coat.
  • Serve with assorted crackers. Enjoy.
APPETIZERS / SNACKS
Cheese Ball II
September 18, 2021 Lee
Leave a comment

Cheese Ball II

Favorite Recipes page 4, Ann Varee, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 1 can crushed pineapple, drained well, (8 oz / 226 g)
  • 2 cups pecans, chopped, divided
  • 2 tablespoons onion, finely diced
  • ½ teaspoon seasoned salt
  • assorted crackers, for serving

Instructions
 

  • Add the cream cheese to a mixing bowl and beat with a fork until smooth.
  • Add the pineapple, 1 cup of pecans, onion, and salt. Mix together well.
  • Shape into 1 large ball or 2 smaller balls. Roll in remaining pecans to coat. Wrap in foil and place in the fridge overnight.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Cheese Ball I
September 18, 2021 Lee
Leave a comment

Cheese Ball I

Favorite Recipes page 3, Joyce Little, Clarkston, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 1 cup sharp Cheddar cheese, grated, (4 oz / 113 g)
  • 1 cup crushed pineapple, drained well
  • 1 cup walnuts, chopped fine, divided
  • 1 teaspoon horseradish
  • assorted crackers, for serving

Instructions
 

  • Add the cheeses, pineapple, ¾ cup of the walnuts, and horseradish.
  • Mix together then place in the fridge for 1 hour to firm up.
  • Shape into a ball and roll in the remaining ¼ cup of walnuts, place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Favorite Cheese Ball
September 18, 2021 Lee
Leave a comment

Favorite Cheese Ball

Favorite Recipes page 3, Dorothy J. Hickman, Lake Orion, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Print Recipe
Prep Time 30 minutes
Passive Time 3 hours
Course Appetizer, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 stalk celery, medium size, diced fine
  • ¼ green bell pepper, diced fine
  • 1 small onion, diced fine
  • 1 can crushed pineapple, drained well, (20 oz / 1 lb 4 oz / 566 g)
  • 2 packages cream cheese, room temp, (8 oz / 226 g each)
  • 113 grams walnuts, chopped fine, (4 oz)
  • ½ cup almonds, smoked, chopped fine
  • assorted crackers, for serving

Instructions
 

  • Add the first 6 ingredients to a large mixing bowl.
  • Mix together well. Place in the fridge for 1-2 hours or until the mixture can be shaped into a ball.
  • Form mixture into a ball and chill for another hour.
  • Place the chopped almonds in a shallow bowl and roll cheese ball to coat. Place on a serving tray.
  • Serve with assorted crackers, enjoy.
APPETIZERS / SNACKS
Shrimp Curry in a Hurry
September 17, 2021 Lee
Leave a comment

Shrimp Curry in a Hurry

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup sour cream, Shortcut
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon salt
  • dash black pepper
  • 1 cup cooked shrimp, tails removed
  • 1 recipe Saffron Rice, or hot cooked rice, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
  • Stir in the sour cream, curry powder, salt, and pepper.
  • Add the shrimp and stir in. cook until heated through, stirring often.
  • Serve over Saffron Rice or just hot cooked rice. Enjoy.

Notes

Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Smoked Cornish Game Hens
September 15, 2021 Lee
1 Comment

Smoked Cornish Game Hens

thegrillonline.com and the original recipe is here.
My Dad recently purchased a smoker, so I figured a great way to help break it in is to smoke some Cornish game hens. I found a few recipes and settled on tailoring the one here. I made these on 15 Sep 2021, and they are absolutely delicious hens!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Smoker

Ingredients
  

  • 4 Cornish game hens, whole, thawed

For the Brine - this is for 1 container for 2 hens

  • 2 quarts water, (8 cups)
  • ½ cup kosher salt
  • ½ cup brown sugar, packed

For the Rub - this is for 4 hens.

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt, table or kosher works fine
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 2 tablespoons smoked paprika

Instructions
 

  • Rinse the thawed hens inside and out, remove giblets if they come with those. Cut off any excess has around the cavity opening. This is 2 of the 4 hens I used, I was checking the size of the mixing bowl to brine them.
  • For the brine, I used a 3 quart mixing bowl that held 2 hens. To the empty container, add the water, salt, and brown sugar listed for the Brine and stir until the salt and sugar are dissolved, add 2 hens to the brine. Repeat with the second bowl and the brine ingredients as listed. Let hens brine for 2 hours.
  • While the hens are brining, add the Rub ingredients to a bowl and mix together. Set aside until the hens are brined.
  • About 20-30 minutes before the time is up for the brining, preheat your smoker to 225° F (110° C), use wood chips of your choice, I used apple wood chips.
  • Remove the hens from the brine and rinse under running water. Pat dry with paper towels place breast side up on a tray. Rub all over with the dry rub mix you prepared, turn hens over and rub the backside, place hens breast side down on a tray.
  • Place the hens in the smoker, breast side down, exactly as they were sitting on the tray.
  • Smoke for 1½ to 2 hours, checking the internal temp of a hen at 1½ hours, target temp is 74° C (165° F), continue smoking for another 30 minutes if the temp is below the target.
  • Carefully remove the hens from the smoker and place in a baking pan, let hens rest for 5-10 minutes.
  • Place a hen, breast side up for presentation, on each serving plate. Serve with sides of your choice, and enjoy.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Curried Shrimp
September 10, 2021 Lee
Leave a comment

Curried Shrimp

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 5 servings

Ingredients
  

  • 2 tablespoons butter
  • 1½ cups tart apple, peeled, finely diced
  • 2 tablespoons all-purpose flour
  • 2-2½ teaspoons yellow curry powder
  • 2 cups milk
  • 1 teaspoon salt
  • 2-3 cups cooked shrimp, peeled, deveined, tails removed
  • 1 recipe Saffron Rice, Link in Notes

Instructions
 

  • In a medium saucepan, melt the butter. Add the apples and cook 5 minutes.
  • In a bowl, add the flour and curry powder. Stir mixture into the apples.
  • Slowly stir in the milk, cook, stirring continuously, until thickened.
  • Add the salt and shrimp, heat through.
  • Serve with Saffron Rice, enjoy.

Notes

Fair cost per serving based on where you source the shrimp.
Additional recipe: Saffron Rice.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn