Corn-Spinach Parmesan

I do love these uber 70s recipe cards we have been seeing. They are cheerful and bright, easy to find in the box. This recipe appears to be a side dish casserole. In general, spinach and creamed corn aren’t my favorite things, but maybe combined this could be good? Corn-Spinach Parmesan (Bert) Saute 1/4 c … Continue reading

Classic Braised Brisket

Brisket isn’t exactly the most tender cut of meat on the market, in fact it is sometimes rated as the least tender of the cuts of beef. It comes from a large muscle group and can be tough if not cooked well. Braising is a very good option for cooking such a cut of meat. … Continue reading

Brandy-Cranberry Glazed Pork

This particular recipe is brought to us by Ralph’s Grocery, leading me to think the former owner lived in California or at least the West. Ralph’s is a grocery chain that is now owned by Kroger, but was originally a regional grocery. The ingredients in this make me think of Thanksgiving and Christmas holidays, so … Continue reading

Baked Lentils

This was filed as a casserole although maybe it could be a side dish? It sounds sweet and savory, sort of like baked beans. A few notes – after the lentils boil 30 minutes, remove the onion stuck with the cloves & the bay leaf. Place everything into a casserole dish (I’m not sure of … Continue reading

Mondel Bread

Here is another recipe for Mondel bread, similar to the previous recipe for Passover Mondel Bread. You may remember that Mondel bread is actually a twice-baked biscuit similar to a biscotti. The two oven temperatures shown on the card are for the first and second baking. Since it doesn’t say how long to bake them, … Continue reading