Sea Food Hollandaise

I have been able to glean that the lady who wrote the current batch of recipes was from the Long Beach, CA vicinity, based on some business references on the backs of scratch papers she used. While it’s not difficult today to get fresh fish nearly everywhere, there is nothing like fresh caught fish from … Continue reading

Garden Supper Casserole

I meant to have this posted last week, but item is an enemy some days. This recipe isn’t appealing to me – there are a whole lot of peas and tomatoes in it and those two are not on my list of “approved” veggies. It sounds like a meat & veg casserole. I love the … Continue reading

Corn Bread

From the blue and orange box, this recipe isn’t exactly the same as what is on the Albers box today but it’s very similar. I recently ran out and haven’t replaced the box for comparison’s sake, but from the Albers website it seems the main differences are the modern amount of baking powder has been … Continue reading

Salmon Loaf

This particular recipe seems like you could use canned salmon if you don’t have cooked salmon available, or fresh to cook. Of course, if you have fresh salmon to cook, why would you then turn it into a loaf? Just eat it! However, this might be made with leftover or the like. The use of … Continue reading

Ham and Cheese Croquettes

Well, this is unfortunate. The recipe ingredients are listed, but the method was cut off! Backing up, a croquette is a breaded and fried ball-like item. They are usually round, disc shaped or oval. The insides are generally meat and/or potato. So, it’s similar to a deep fried dumpling I suppose. Croquettes date back hundreds … Continue reading

Mock Drumsticks

Usually when I think of a “mock” item, I imagine chicken being the meat made to mock something else, not the other way around. Here, veal and pork are shaped into the representation of a drumstick and deep fried like a fried chicken leg. These days, veal is hard to find as the meat industry … Continue reading

Potato Dumplings

This recipe for potato dumplings is reminiscent of Beyrische Knoedel which we saw recently. They both call for riced potatoes. These are different from mashed potatoes (although I suppose in a pinch you could use mashed). A potato ricer is a device that reminds me of a giant garlic press lol. There are a variety … Continue reading