Author Archive
Yummy Zucchini Brownies
My Dad found this recipe searching the internet for zucchini recipes, and comes from the Farmers' Almanac. I made these on 28 Aug 2021, and the family absolutely loved these! Highly recommended to use up some of that zucchini from your garden in a very delicious way. This is an egg free recipe.
Equipment
- Box Shredder
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups fresh zucchini, shredded
- ½ cup walnuts, chopped
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1½ cups sugar
- 2 teaspoons vanilla extract
Instructions
- Shred zucchini with a box grater to make 2 cups, packed down just a little. Measure out the walnuts.
- In a mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan and grease with butter or cooking spray, and flour it.
- In another mixing bowl, add the oil, sugar, and vanilla. Mix together.
- Add the flour mixture to the sugar mixture and mix together, it will be quite dry.
- Add the zucchini and walnuts, mix together. it will seem a dry, just keep mixing and it will come together with a shiny or wet appearance. If your mixture is drier than what this photo shows, mix in a tablespoon of water. The mixture will be much drier than a regular brownie mix, as it cooks, the zucchini will release moisture.
- Spread mixture into prepared baking pan evenly.
- Bake for 25-30 minutes or until the top springs back up after gently pressed.
- Cut into squares, serve and enjoy.
The Original Chicken a la King
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.
Ingredients
- ¼ cup green bell pepper, diced
- 1 cup fresh mushrooms, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- 2 cups half and half cream
- 2 cups cooked chicken, skinless, cubed
- 3 egg yolks, beaten
- ½ teaspoon paprika
- ¼ cup butter, softened
- 1 teaspoon onion juice
- 1 tablespoon lemon juice
- 2 tablespoons dry white wine
- ¼ cup pimento, diced
- toast points, for serving
Instructions
- Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
- Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
- Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
- In a bowl, mix together the egg yolks, paprika, and softened butter.
- To the chicken mixture, stir in the onion juice, lemon juice, and wine.
- When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
- Stir in the pimento.
- Serve over toast points.
Notes
Low cost per serving.
New England Creamed Codfish
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Easy recipe that comes together rather quickly, a basic dish of a homemade white sauce and steamed fish. Add a couple of sides and you have a delicious meal. This recipe was written originally using salt cod, I have changed the recipe to reflect the use of any whitefish, and the unsalted variety of cod as well.
Ingredients
- 500 grams whitefish, cod, pangasius, or barramundi would be good, (1 lb)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 egg yolks, beaten
- 2 tablespoons onion, grated
- 2 teaspoons lemon juice
- toast, for serving
Instructions
- Steam the whitefish your preferred way, I use my rice cooker for this. For a rice cooker, simply add 1-2 cups of water to the pot, place the steamer tray on top and cover with the lid. Press cook, when the water is boiling, remove the lid and place fish in the steamer tray and cover with the lid.
- Steam until cooked through, about 5-10 minutes.
- Remove fish, drain, flake apart meat, remove any bones or skin.
- Melt butter in a medium saucepan, stir in flour until smooth, slowly stir in milk, cook and stir until thickened.
- Add a small amount of sauce to the egg yolks and stir together, then add all the egg yolks to the sauce and stir in.
- Add the fish, onion, and lemon juice. Heat through.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Creamed Oysters on Toast
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.
Ingredients
- 1 pint oyster meat, (2 cups)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup half and half cream
- 4 egg yolks, beaten
- 2 teaspoon lemon juice
- 2 tablespoons fresh parsley, minced
- 6 Toast Rings, Link in Notes
Instructions
- To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
- In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
- Stir in the cream.
- Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
- Add the drained oysters and stir in and heat through.
- Stir in the lemon juice and parsley.
- Serve over Toast Rings, enjoy.
Notes
Low cost per serving.
Additional recipe: Toast Rings.
Tuna a la King
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.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box corn muffin mix, Shortcut
- ¼ cup green bell pepper, diced
- 1 teaspoon onion, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1 can tuna, drained, (about 1 cup or standard can)
- ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
- ¼ cup pimento, diced
- ¼ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Prepare the corn muffins per the package instructions.
- In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
- Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
- Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
- Serve over warm split corn muffins, enjoy.
Notes
Low cost per serving.
Shortcut: Corn Muffin Mix.
Crabmeat Newburg
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.
Ingredients
- 1 recipe Popovers, Link in Notes
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- 1½ cups half and half cream
- 3 egg yolks, lightly beaten
- 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 2 tablespoons dry white wine
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
- paprika, as desired, for garnish
Instructions
- Prepare the Popovers following that recipe.
- In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
- Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
- Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
- Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
Popovers
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.
Equipment
- Electric Mixer
- Oven
- Custard Cups
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
- In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
- Add the oil, beat for 30 seconds. Do not over beat.
- Fill custard cups ½ full.
- Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
- A few minutes before they are done, prick the top of each popover with fork to let steam escape.
- When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.
Notes
Used in Recipes Listed on this Site:
Homemade Jiffy Yellow Cake Mix
Jiffy Yellow Cake Mix, is the small box of mix and is basically half of a standard box mix. Commonly used to make a single layer cake. The Jiffy yellow cake mix is used in several recipes on this site as an ingredient in other recipes. This is the base mix, what the box contains, recipe. This mix is not yellow like the boxed version. I made this on 2 Sep 2021 to test out the cake made from this, this mix works perfectly.
Ingredients
- 144 grams all purpose flour, (1 cup plus 2 tablespoons if no scale)
- ¾ cup sugar
- 1¾ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Whisk all ingredients together and store in an airtight container for up to one month, or use right away to make a Jiffy yellow cake.
- This mix equals 1 box of store bought Jiffy Yellow Cake Mix, which is the small box, and will make a single layer 8 inch round or square cake or 12 cup cakes.
- Use in any recipe that calls for a box of Jiffy Yellow Cake Mix.
Notes
Used in Recipes Listed on this Site:
- Homemade Jiffy Yellow Cake, made it, GO-TO recipe.
- Easy Fruit Crumble Bake, made it, GO-TO recipe.
- Fruit Magic, made it, GO-TO recipe.
Homemade Jiffy Yellow Cake
This recipe uses the Homemade Jiffy Cake Mix, which is the small box and only makes a single layer 8 inch round or square cake or 12 cupcakes. This cake will not be yellow like the boxed version. I made this cake on 2 Sep 2021 to test out the Jiffy cake mix, and this is very good cake!
Equipment
- Electric Mixer
- Oven
- Baking Pan
- Parchment Paper
Ingredients
- 1 recipe Jiffy Yellow Cake Mix, Shortcut
- 1 egg
- ½ cup cold water
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
- For the Baking Pan, feel free to use one 8 or 9 inch round pan, a 8x8 inch pan, or a cupcake pan with 12 cells.
- Preheat your oven to 180° C (350° F), get out the appropriate baking pan you want to use. Grease the pan with butter or cooking spray and then coat with flour, line bottom with parchment paper if not serving from the pan. For cupcakes, grease and flour cells or use cupcake liners.
- Place all ingredients in a mixing bowl, use an electric mix on low speed for 30 seconds, then 3-4 more minutes on medium speed. Or beat by hand for 5-6 minutes.
- Pour batter into cake pan or fill cupcake cells ½ full.
- Bake for 25-30 minutes for 8 inch round pan.20-25 minutes for 9 inch round pan.20-25 minutes for 8 inch square pan.15-20 minutes for cupcakes.Cake is done when a toothpick inserted in the center comes out clean.
- Cool on a wire rack 10 minutes, and then if not serving from the pan, remove cake from pan and cool completely on a wire rack. Frost cake as desired after the cake is completely cooled.
- Frost as desired, serve and enjoy.
Notes
Shortcut: Homemade Jiffy Yellow Cake Mix.
Lobster Supreme
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.
Ingredients
- 1 package frozen artichoke hearts, (10 oz / 283 g)
- 1 bay leaf
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup half and half cream
- 2 tablespoons dry white wine
- ½ cup sharp Cheddar cheese, shredded
- 1 tablespoon onion, diced
- dash garlic salt
- 1 cup cooked lobster meat, cubed
- 4 recipe Pastry Petal Cups, for serving, Link in Notes
Instructions
- Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
- Prepare the pastry petal cups.
- In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
- Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
- Add the artichoke hearts and lobster meat, heat through.
- Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.
Notes
High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
