Papas Cutting Board

I’m planting seedlings in the greenhouse, and …….

Vintage Recipe Pamphlets

I collect these small vintage pamphlets. Now and then, I like to grab these and make easy dishes based on what I already have on hand. It comforts me to bring attention to these old books.

This past weekend, I made recipes from 4 little booklets. I will include recipe, photo, and date of book.

I’m also sharing a couple of intriguing recipes and interesting ads from them.

This is what I made : Pet Milk, Pineapple and Lemon Juice drink from the Pet Milk 1926 book.

Tomato and Egg salad from the Meals without Meat 1943 book, and the Orange Cranberry Relish.

The Salisbury Steak dish from the Quick Dinners 1942 book.

Cocoa Angel Food Cake from the McNess Recipes from ’round the world’ (1930’s or 40’s)

Victor McLaglen (noted Hollywood Star) for Best Tomato Juice Cocktail using Worcestershire sauce, from the Mealtime Magic 1948 book which shows a cute little Claudette Colbert bird seed ad on the back. Sorry for any mix ups in the above explanations – I took pictures of all and put this together quickly for you. The recipes all came from these 4 booklets.

The ad about the McNess extracts not baking out or freezing out is interesting.

Sauteed Asparagus with Mushrooms

Link to Sauteed Asparagus with Mushrooms

I did not have Greek seasoning, I found a site that had all the ingredients listed in my pantry so that I was able to put a bottle together. Here is the link:

Greek seasoning

Happy Valentines

Chicken Marsala and Basmati Rice Pilaf

Chicken Marsala (p. 86) with Basmati Rice Pilaf (p. 128)

Delicious! I doubled the sauce, and I’m glad I did.

From the book: Super Fast IP Pressure Cooker Book

Under 30 minutes

If the other recipes are this yummy and easy to put together; I look forward to creating more from this book.

Instant Pot Spaghetti Squash meal

Those little red mitts that come with the IP? Hand savers! I use these when scraping out the spaghetti squash as it is super hot and soft; it falls apart easily so you end up burning your hands (when you’re in a hurry)

The steam function on the IP is perfect for Spaghetti Squash. There was no waste! The strands just fell out of the cups. I used a fork to pull them out.

I put a cup of water in, (you can add pinch of salt also but my add ins added enough salt) ; added the rack, cut the squash in half and scooped out seeds. (some people put the whole squash in but I like to get the seeds out ahead of time so I don’t have to fish them out afterwards)

Lay the squash cut side facing down (facing water)(because you want it to drain) – lock lid, make sure pressure vent is closed; select steam for 7 minutes, I let it natural release for 5 because I was busy with the other dish and then quick release. I lifted the rack holding the squash from the IP as the squash were so soft – they would have fallen apart quickly; let sit for a few minutes, move the squash to a tray, tip the squash half and scrape out the strands with a fork. I then emptied the water in IP and turned on sauté function; I added a couple pieces of bacon and cooked till crisp – pulled those out – or you can add a few Tbsps. of butter if you do not want to add bacon to the dish — add a few sliced mushrooms, chopped scallions, chopped tomato, green onion, etc. to the IP ; turn off IP; add the squash to all of this and crumbled the bacon on top; immediately pour in to a bowl – add Parmesan cheese.

Very very happy with this dish. Spaghetti squash is filling. You will not be hungry for a while after eating a bowl of this.

As always, play with the time. Find what works for you

Sage Chips

Sage Potatoes. Or Sage Potato Chips.

I will make these again. These are fun when you bite in to them – the flavor is delicious. I’m sharing close ups of the process of creating these. These are like thin potato sandwiches with a leaf of sage sandwiched between each. I sliced the potato with a mandolin slicer (1/4 inch blade); soaked the slices in cold water to draw out some of the starch, and to help the potatoes achieve a better crisp/crunch; melt unsalted butter in dish; coat each slice in the unsalted butter; lay a slice on cookie tray; add sage leaf; lay another slice on top; sprinkle fine sea salt —-black pepper—-garlic powder (not garlic salt as it would be too powerful) – if you want – you can flip each sandwich and sprinkle the other side. Bake in a preheated 350° oven for 20 minutes on one side; flip and bake 15 minutes on other side.

Play with the time as all ovens vary – after the first batch; the second batch baked faster. We found the longer these sat out at room temperature – the better they tasted and the crunchier they became (like potato chips)

I also found these baked better on Parchment paper. I used foil on second batch, they stuck to it, and they had more butter sitting around, and on top of each piece, whereas the parchment soaked all of that up and they did not stick to it.

I tried to grab a photo before Jim finished them; he i̶s̶ ̶e̶a̶t̶i̶n̶g̶ ̶t̶h̶e̶m̶= ate them all.

Cheese sticks saved

What to do with cheese sticks no one wants

I tucked them inside manicotti shells, covered them in homemade sauce with sausage, mushrooms, onions, cheese, spicy canned tomatoes, etc. After I baked it; I sprinkled parmesan on top and put it under the broiler for a few minutes.

I want my college son to understand how you can save something by turning it into something else. He said, “good job mom, I’m impressed”

Smells so good

Melting Sweet Potatoes

These are delicious! I used maple syrup for the sugar. I used cast iron – I had the oven at 350 due to how hot the cast iron gets

My son and I stood at the pan eating these, while talking

Melting Sweet potato link