Author Archive
Cheese Ball II
September 18, 2021 Lee
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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
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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
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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
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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
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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
Saffron Rice (Rice Cooker)
September 8, 2021 Lee
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Saffron Rice (Rice Cooker)

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 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 6 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry white rice, rinsed
  • 2 cups water
  • 15 saffron threads
  • 1 teaspoon salt

Instructions
 

  • Rinse the rice 1-2 times, place in your rice cooker.
  • Add the water, saffron threads, and salt. Stir to mix.
  • Place cover on and set to Cook function, let rice cooker run through the cycle.
  • When rice cooker switches to Warm function, fluff with a rice paddle.
  • Serve with curried chicken or shrimp. Enjoy.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,Seasoned Rice - Rice Cooker
Deviled Ham Deviled Eggs
September 8, 2021 Lee
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Deviled Ham Deviled Eggs

Lee
This is a twist on a recipe from a 1961 cookbook and I tailored it to just the deviled eggs, and they are excellent. Link to the Shortcuts are listed in the Notes section.
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Prep Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • 3 tablespoons mayo
  • 1 tablespoon red onion, finely diced, brown onion also works
  • 1 teaspoon prepared mustard
  • ½ teaspoon Worcestershire sauce
  • salt and black pepper, as desired
  • 1 can deviled ham, (4¼ oz / 120 g), Shortcut
  • paprika, as needed

Instructions
 

  • Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
  • To the yolks, add the mayo, onion, mustard, Worcestershire sauce. Mix together. Taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
  • From the ham still in the can, spoon a little into the bottom of each egg white, using about ½ of the ham that is remaining in the can.
  • Spoon the yolk mixture into the whites using all of the mixture. Make a small depression on the top of the filling in each egg with the tip of a spoon.
  • Now use the remaining ham in the can and place a small amount on top of each egg. Sprinkle with paprika for garnish. Cover and place in the fridge for about 1 hours to chill before serving.
  • Serve and enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Andy's Devilish Ham Spread.
#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken
Chicken Curry
September 6, 2021 Lee
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Chicken Curry

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 45 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 1 large pineapple, or 4 tiny pineapples
  • ¼ cup sugar
  • ½ cup water
  • 1½ teaspoons yellow curry powder
  • 1 tablespoon butter
  • ⅓ cup onion, minced
  • ⅓ cup celery, diced
  • ¼ cup fresh mushrooms, sliced
  • ½ cup half and half cream
  • ½ cup milk
  • ¼ cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 cup cooked chicken, cubed
  • ½ teaspoon MSG
  • ¼ teaspoon salt
  • hot cooked rice, for serving

Instructions
 

  • Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
  • Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
  • Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
  • In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
  • Add the onion, celery, and mushrooms, and mix into the butter well.
  • Stir in the cream, milk, and broth. Bring to a boil.
  • In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
  • Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
  • Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Pumpkin Brownies
September 6, 2021 Lee
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Pumpkin Brownies

The Cookie Rookie - Pumpkin Brownies.
This recipe comes from a social media friend. I made this on 7 Sep 2021, and these are excellent! I made these exactly as written using a Great Value brand brownie mix and prepared this an an 8x8 inch pan. Hands down, these are delicious! Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan

Ingredients
  

  • 1 box brownie mix, of your choice, and ingredients listed on brownie box to prepare the mix
  • ½ can pumpkin, (15 oz / 425 g, use just ½ of the can)
  • 170 grams cream cheese, softened, (6 oz)
  • 3 tablespoons sugar
  • 1 tablespoon pumpkin pie spice, Shortcut
  • ½ cup chocolate chips

Instructions
 

  • Preheat your oven to what the box of brownie mix states.
  • Make the brownie mix in a mixing bowl, using the ingredients called for on the box and the box instructions. Mix in the chocolate chips.
  • In another mixing bowl, add the cream cheese, pumpkin, sugar, and pumpkin pie spice. Use an electric mixer to mix until smooth and well blended.
  • Use an electric mixer to mix until smooth and very well blended. Don't let the spoon fool you, I used that to clean down the side of the bowl, you will need an electric mixer for this.
  • For the baking pan, depends on what the brownie mix recommends, 9x13 or 8x8 inches seem fairly standard, but do make a note of the baking time for the size pan you use. Grease the pan with butter or cooking spray.
  • Pour half the brownie batter into the prepared pan and spread out evenly.
  • Add the pumpkin to the pan, spreading evenly over the brownie batter.
  • Add the remaining brownie batter to the pan, spreading evenly over the pumpkin.
  • Bake the brownies, adding 10 minutes to the time stated on the brownie box instructions, this is due to increased thickness. To check for doneness, insert a fork in the center and if it comes out clean, it is done, if there is batter on the tines, continue baking, checking every 5-8 minutes until done. The fork method for testing works perfectly!
  • Let brownies cool completely, cut into squares, serve, and enjoy.

Notes

Shortcut: Pumpkin Pie Spice. 
#1 Go-To Recipes,DESSERTS