I’m not sure why I never posted this recipe. I borrowed the cards from my friend Pauline when I started up this website. At the time, I had a nice little chat with her mom Judy when I returned them to their house. Judy has since passed, and this is a nice reminder of the … Continue reading
Here we go with another “impossible” recipe. I’m sure the motivation was to challenge home cooks to see if the recipe truly was impossible. Or maybe just being ironic. Was that a thing back then? Also, this lady must have grown or really loved zucchini, because there are countless preparations for it! In this case, … Continue reading
Real men eat it and it’s yummy! I have always considered quiche to be a labor intensive dish, but it probably isn’t, honestly. With today’s methods, we can quickly grate cheese and shred meats. This particular recipe calls for canned meat, which is even easier if you are on a time budget. Using a premade … Continue reading
Zucchini and pancakes are not two words that work together in my mind, and the concept of a sweet, syrupy mass of shredded zucchini is just not very appealing to me. Luckily, these zucchini pancakes appear to be of the savory variety, more like a latke or other veggie cake.
This recipe sheet is virtually identical to the previous entry for raised and cake doughnuts. Each type would be cooked in hot oil. Let the dough cook for a bit, then turn it over so the other side cooks. I recall reading (though not from where exactly) that the oil should be deep enough for … Continue reading
We have talked about the history of the doughnut being almost uniquely American in the past. Before the days of a doughnut shop on every corner, women made doughnuts at home, deep fried in grease and dusted with sugar or maybe powdered sugar. The likes of Winchell’s, Dunkin’ Donuts, and Krispy Kreme really took the … Continue reading
While I’m positive English muffins existed before the 1980s, I recall a specific marketing push that made them seem “new” to my youthful experience at that time. There were all sorts of brands and varieties, some with nooks and crannies, some with raisins, some plain. I have loved them ever since, and if we … Continue reading