Author Archive
Peanut Butter Cookies III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. These are excellent cookies, and moist. Very well liked by the entire family. Highly recommended.
Equipment
- Oven
Ingredients
- ½ cup butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 egg
- ½ cup peanut butter
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
Instructions
- Preheat your oven to 190° C (375° F), line a baking sheet with parchment paper.
- To a mixing bowl, add the flour and baking soda, whisk together and set aside.
- In another mixing bowl, add the butter, sugar, white sugar, egg, and salt, and mix together.
- Add the peanut butter and mix in.
- Add the flour and mix in.
- Roll dough into walnut sized balls and place on the prepared baking sheet.
- Add spoon or two of sugar to a small bowl, dip the tines of a fork into the sugar and press down the ball of dough slightly, dip the tines again into the sugar and press crosswise on the dough to make a crisscross pattern. Repeat with all the balls.
- Bake for 9-10 minutes or until set slightly browned on the edges and starting to crack on the top. Remove from the oven and let cool on the sheet for 10 minutes, then remove to a rack to cool completely.
- After the cookies are completely cooled, place on a serving tray. Serve and enjoy.
Notes
Low cost.
Deluxe Creamy Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. This makes about 1½ cups of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- ¾ cup vegetable oil
- 2 tablespoons wine vinegar
- 1 teaspoon garlic salt, Shortcut
- ½ teaspoon black pepper
- ¼ cup Roquefort cheese, or Bleu cheese
- 1 tablespoon onion, grated
- 3 tablespoons cream
Instructions
- In a mixing bowl, add the oil, vinegar, garlic salt, and pepper. Beat with a mixer until thoroughly combined.
- In a small bowl, mash together the cheese and onion, then mix in the cream.
- Add the cheese and cream mixture to the first bowl and beat with the mixer until fully combined. Store in the fridge until used. Keep in mind that the dressing will harden in the fridge and will soften at room temperature.
- Take out dressing shortly before using to come up to room temperature, then stir together, enjoy.
Notes
Chef's Salad Deluxe
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 head lettuce, torn into bite size pieces
- 1 cup cooked chicken, cut into thin strips
- 1 cup ham, cut into thin strips
- 56 grams Swiss cheese, cut into thin strips, (2 oz)
- 2 tomatoes, cut into wedges
- 1 green bell pepper, cut into rings
- 3 hard boiled eggs, peeled and quartered, Shortcut
- 1 cup croutons, and as needed, Shortcut
- Deluxe Creamy Dressing, as desired, Shortcut
Instructions
- Arrange the torn lettuce on a platter.
- Arrange the ham, chicken, and cheese strips in the center.
- Arrange the tomato wedges and eggs around the outside of the ham, chicken, and cheese.
- Top with green bell pepper rings and sprinkle with croutons.
- Pour Creamy Deluxe Dressing over the entire salad.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Croutons, Deluxe Creamy Dressing.
Poppy Seed Fruit Salad Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before serving. I made this on 6 Mar 2022 and taste tested by myself and the family, and everyone agrees, this is excellent dressing for a fruit salad. This makes about 1⅔ cups of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Screw Top Jar I used a 1 pint Mason jar.
Ingredients
- ¾ cup sugar
- 1½ teaspoons onion salt, Shortcut
- 1 teaspoon dry mustard
- ⅓ cup vinegar
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
Instructions
- In a small bowl, stir together the sugar, onion salt, and dry mustard, then stir in the vinegar.
- Use an electric mixer and beat at medium speed while slowly pouring in the oil. Continue beating for another 5-10 minutes until thickened.
- Pour into a screw top jar, like a Mason jar, add the poppy seeds, cover tightly and shake well to mix. Store covered in the fridge overnight for use the next day. (Once the poppy seeds are added and mixed in, the color of the dressing will change.)
- Shake well before using. Use on fruit salads, grapefruit sections, or even lettuce wedges. Enjoy.
Notes
Fruit Salad Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Perfect for fruit salads and salad greens. This makes about ⅔ cup of dressing.
Ingredients
- 2 tablespoons sugar
- ¼ teaspoon paprika
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
- ¼ cup vegetable oil
Instructions
- Add all ingredients to a screw top jar, like a Mason jar, cover tightly and shake to blend well. Store covered in the fridge until use.
- Shake well before using.
Notes
Salmon Loaf IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a really good tasting salmon loaf. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
For the Salmon Loaf
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- ½ can condensed cream of mushroom soup, (10.5 oz / 298 g can), Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs, beaten
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon lemon juice
For the Sauce
- ½ can condensed cream of mushroom soup
- ⅓ cup milk
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Add all ingredients to a mixing bowl and mix together with a large spoon, breaking up the fish, until well combined, mixture will be soft.
- Pack the mixture into the prepared loaf pan.
- Bake for 1 hour or until browned.
- Just before the loaf is done, prepare the sauce if desired. In a saucepan add the Sauce ingredients and heat on medium, stirring often, until heated through.
- Cut into slices, serve with sides of your choice, spoon sauce over each slice, enjoy.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Condensed Cream of Mushroom Soup, Bread Crumbs.
Baked Cod
This is an easy recipe for excellent cod, perfectly cooked, and delicious. This would work for any white fish and I look forward to preparing this with barramundi. Highly recommended for a simple yet flavorful dish.
Equipment
- Oven
Ingredients
- 500 grams cod fillets, boneless, skinless, (1 lb)
- lemon juice, as desired
- olive oil, as desired
- salt, as desired
- cayenne pepper, as desired
- fresh parsley, chopped, for garnish, optional
Instructions
- Preheat your oven to 200° C (400° F). You will need a glass baking dish or a baking sheet that you have lined with foil.
- If using frozen cod fillets, thaw them in the fridge overnight. Rinse each fillet and pat dry with paper towels. Place fillets in the baking dish or on a prepared baking sheet.
- Drizzle olive oil on each piece, then drizzle lemon juice on each piece. Sprinkle each piece with salt then cayenne pepper.
- Place in the heated oven and bake for 10-12 minutes, 1-2 minutes longer for very thick fillets. Fish will easily flake with a fork.
- Garnish with chopped parsley if desired, serve, and enjoy.
Notes
Low cost if using a common whitefish such as pangasius or barramundi. Cod is probably available in the high end markets but is more than likely well above the $1 per serving range.
Variants: 1. Use pangasius or barramundi fillets instead of cod. 2. Use chili powder in place of cayenne pepper.
Shaker Salad Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Makes about 1 cup of dressing.
Ingredients
- ⅔ cup sweetened condensed milk
- ¼ cup vegetable oil
- 3 tablespoons lemon juice
- 1 tablespoon parsley, minced
- 1 teaspoon prepared yellow mustard
- ½ teaspoon salt
- cayenne pepper, a few grains, to taste
Instructions
- Add all ingredients to a screw top jar, like a Mason jar, cover tightly, and shake until dressing is well blended. Store covered in the fridge until use.
- Shake well before using, enjoy.
Notes
Low cost.
Celery Seed Onion Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Makes about 1½ cups of dressing.
Ingredients
- ½ cup sugar
- 1 tablespoon celery seed
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ¼ cup onion, grated
- ⅓ cup vinegar
- 1 cup vegetable oil
Instructions
- Add all ingredients to a screw top jar, like a Mason jar. Cover and shake to blend dressing. Store in the fridge until used.
- Shake before use, enjoy.
Notes
Low cost.
Celery Seed Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Makes about 1⅔ cup dressing.
Equipment
- Electric Mixer
Ingredients
- ½ cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 4½ tablespoons cider vinegar
- 1 teaspoon onion, grated
- 1 cup vegetable oil
- 1 tablespoon celery seed
Instructions
- In a small mixing bowl, add the sugar, mustard, and salt. Stir together.
- Stir in 2 tablespoons of cider vinegar and the onion.
- With an electric mixer, slowly beat in the oil, beating until thick and light.
- Slowly beat in the remaining 2½ tablespoons of vinegar.
- Stir in the celery seed.
- Pour dressing into a screw top jar, like a Mason jar, cover and shake to blend the dressing. Store covered in the fridge until use.
- Shake before using. Enjoy.