Moving time for this blog!

I have decided to move this blog over to my more widely read blog Rochelle's Vintage and Frugal Recipes. It is more trouble to post on several different blogs and they both feature recipes so why not combine them? Eventually I will delete this blog as I believe Google frowns on duplicate posts. I will label the cookbook posts on the blog as Cookbook Perusing. Thanks to all who have viewed this blog.

Kitchen Fare Vegetable Cookbook

Kitchen Fare Vegetable Cookbook

ISBN-10: 0895427028 ISBN-13: 9780895427021
Publisher: Kitchen Fare - 1980-01-01
Format: Paperback

I am not familiar with Kitchen Fare but it is very similar to Ideals Magazine. I have several of their cookbooks and they have poems and lovely colorful photos along with the recipes just like the Ideal cookbooks.
The vegetable cookbook packs a lot of information in a sixty page book. There are sections on growing, freezing, canning and preserving by making relishes.

This is their recipe for a neglected vegetable: parsnips

Scalloped Parsnips
5 or 8 medium-size parsnips
3 tablespoons butter
2 tablespoons flour
1/2 cup parsnip water
1/2 cup rich milk or cream
Buttered crumbs
Scrub parsnips. Cook until tender in slightly salted water. Drain, scrape off skin and split the parsnips lengthwise. Pull out woody cores if present.
Place parsnips in a shallow pan or baking dish. Cover with white sauce made with the butter, flour, milk and parsnip water. Sprinkle crumbs on top. Bake for 30 minutes at 350 degrees.

Sunday Supppers- Pear Picadillo

Americans are cooking differently these days: Hearty, tasty, healthy, simple home cooking is back. Here is a cookbook that features fabulous recipes that are tempting, imaginative, and easy to prepare.
Combining the best ethnic touches with wholesome American food, SUNDAY SUPPERS offers recipes for such delectable dishes as Spicy Seafood and Sorrel Gumbo, Southern Fried Chicken Salad, Renaissance Philly Cheese Steak, and Upper-Crust Chicken Potpie. All are perfect to Sunday, the day to relax with family and friends at the table or any other day when tasty meals are welcome.
The recipes are clear and uncomplicated; the authors' tone is professional, helpful, and reassuring. Best of all, the food is simply delicious.
SUNDAY SUPPERS is designed to be used & enjoyed again and again; it belongs in the kitchen right next to the salt, pepper, & other staples.
This a large hardback by Brooke Dojny and Melanie Barnard. It was published by Prentice Hall in 1989.
This is an interesting variation on Picadillo from the book. Is sounds to good I am planning on trying it.
Pear Picadillo
2 pounds lean round chuck
1 large onion, chopped
2 cloves garlic, minced
1 large ripe but firm pear, peeled, cored and coarsely chopped
1 16-ounce can plum tomatoes, drained, with liquid reserved and tomatoes coarsely chopped
1 4-ounce can mild green chilies, chopped
1 fresh or canned jalapeno pepper, seeds and ribs, removed, finely minced
2 tablespoon cider vinegar
1 tablespoon chili powder
1-1/2 teaspoon salt
1-1/2 teaspoons ground cumin
1 teaspoon brown sugar
1 teaspoon oregano
3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/3 cup chopped mixed dried fruit, or golden raisins or currants, or chopped dried pears, apples, or apricots
1/3 cup toasted chopped or slivered almonds
Cooked rice or warmed, buttered flour tortillas or cornbread
Brown the ground beef in a heavy skillet or saucepan. When the meat begins to lose its red color, add the onion and continue to cook over medium heat, stirring frequently, until the onion is softened, about 3 to 5 minutes. Add the garlic and saute about 2 minutes. Spoon or pour off any excess fat.
2. Stir in the remaining ingredients except the almonds. Simmer over low heat, partially covered, and stirring often, for about 30 minutes. If the mixture seems to be getting dry, add some of the reserved tomato liquid.
3. Just before serving, stir in the almonds. Spoon over rice tortilla's or cornbread.
Note May be prepared except for adding almonds up to 2 days ahead or frozen up to 1 month.

Make Your Own Convenience Foods

Today I received a book that I am quite excited about: Make Your Own Convenience Foods. I have a collection of this type of book but I had never seen this one before. I came across it on Ebay quite by accident. It is an oldie but goodie from 1978. Some of the chapters are Cheese, Luncheon Meat ( includes how to make a bacon substitute), Snacks, Starches from scratch and many more.

Quite a few of the recipes call for their version of extended butter. Here is the recipe:

Extended Butter "How would you like a spread that tastes like butter, looks like butter, spreads soft, contains no chemical additives, is high in ploy unsaturated fats, contains less salt, and costs one-third less than butter?"
1 cup vegetable oil (use a good unsaturated one such as safflower or corn oil)

1 teaspoon liquid lecithin

5 ounces (1/4 cup plus 1 tablespoon) water

1 pound room-temperature butter

Place the steel blade in a food processor. Then cut the butter into chunks and distribute them evenly around the food processor container. Secure the lid in place, turn on the processor, then slowly pour the remaining ingredients down the chute in this order: vegetable oil, liquid lecithin, water. Process until smooth and fluffy.

This is their recipe for Tuna Helper, they call it Tuna Assister.

To make it ahead they suggest this method: "Tear off as many sheets of waxed paper, each about 1-1/2 feet long, as the number you wish to fix of make-ahead packages of assister. Arrange them on a table. Go from sheet to sheet, piling one set of ingredients on each in turn. Then dump each sheet into a separate plastic bag, seal with a twist tie and voila! You're in the food manufacturing business!"

Tuna Assister

8 ounces uncooked egg noodles

1 cup instant nonfat dry milk

1 tablespoon unbleached white flour

1 teaspoon paprika

2 teaspoons dried celery leaves

1/2 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon ground black pepper

To cook, bring to a boil:
4 cups water
Add: 1 package of mix. Let simmer for 15 minutes. Then add: 1 6-1/2 ounce can tuna. If you use water packed tuna, add: a pat of butter. Let simmer, stirring, for 5 more minutes, or until the noodles are done.

This is their version of Fettuccine Alfredo

8 ounces uncooked fettuccine noodles. Cook until al dente, then drain and set aside in the saucepan.

Place in a blender:

1 egg

1/2 cup whole milk

1/4 cup instant nonfat dry milk

1/4 cup grated Romano cheese, get a good brand or grate it yourself

2 tablespoons extended butter

1/2 teaspoon salt

1/2 teaspoon basil

Blend thoroughly, then pour the mixture over the cooked noodles. Stir- and keep stirring over low heat until the noodles are covered with a savory, creamy sauce that would make Alfredo jealous. Serve at once.

Deliciously Easy Appetizers and Snacks with Herbs

I recently discovered an interesting little booklet in one of my cookbook boxes: Deliciously Easy Appetizers and Snacks with Herbs by Dawn J. Ranck and Phyllis Pellman Good published by Good Books, Intercourse, Pennsylvania. It is one in a series of eight books, some of the others are: Soups with Herbs, Main Dishes with Herbs, Vegetables with Herbs etc. The recipes are all from herb shopkeepers and their customers. All the recipes have amounts for both fresh and dried herbs. This would be a great series of books for anyone with an herb garden.
Here are some of the recipes:

Baked Herb Cheese Spread

From Danielle Vachow- Busha's Brae Herb Farm

8 oz. pkg. cream cheese, softened

2 eggs, beaten

1/2 cup sour cream

1 teaspoon Dijon mustard

1/4 cup chopped fresh herbs (5 tsp. dried) choose one or any combination of, thyme, oregano, rosemary, dill, tarragon, basil, parsley

1 clove garlic, minced

1/4 teaspoon coarsely ground pepper

Beat together cream cheese and eggs until smooth. Add sour cream and mustard. Fold in herbs, garlic, and pepper. Spread mixture into greased 2- 2 1/2 cup mold or 2 8"-springform pans. Bake at 350 degrees for 30 minutes, or until center is firm. Cool. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges. Garnish with fresh herbs or edible flowers. Serve with whole wheat or water crackers.

Herb Toastettes

From Maryland Massey- Maryland's Herb Basket

1/2 cup butter or margarine, softened
2 tablespoons sesame seed

3/4 teaspoon fresh marjoram (1/4 tsp. dried)

3/4 teaspoon fresh rosemary (1/4 tsp. dried)

3/4 teaspoon fresh chives (1/4 tsp. dried)

8-oz. loaf of party rye or other flavored bread

Mix together butter, sesame seeds, and chopped herbs. Spread on bread slices. Place on cookie sheet. Bake at 350 degrees for 6-8 minutes, until slightly browned.

Green Dip

From Jacoba Baker & Reenie Baker Sandsted- Baker's Acres

3 cups Swiss chard leaves, packed

3/4 cup fresh basil leaves

3 cloves garlic

1/2 cup olive oil

1 cup feta cheese, crumbled

1/2 cup walnuts, coarsely chopped

3/4 cup whipping cream

1/4 cup minced green onion

freshly ground pepper to taste
In blender, mix together chard leaves, basil leaves, garlic, olive oil, feta cheese, and walnuts until a paste forms. Stir in whipping cream, onion, and pepper. Use as a dip for fresh vegetables.

The Louisiana New Garde- Banana Bread Pudding with Banana Rum Sauce

The Louisiana new Garde is an oversize glossy paperback based on the Television Series Great Chefs: the New Garde. They are not so new anymore as the book was published in 1995. The chefs were from some of the famous hotels and restaurants in New Orleans and the neighboring areas.
This is an interesting verse from Mark Ulrich Hollger of Santa Fe Restaurant, New Orleans:
We may live without poetry, music, and art;
We may live without conscience and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
He may live without books--what is knowledge but grieving?
He may live without hope--what is hope but deceiving?
He may live without love--what is passion but pining?
But where is the man who can live without dining?
New Orleans is famous for bread pudding and the book contains several recipes. This one from Frank Brigtsen is described as a cross between bread pudding and Bananas Foster.
Banana Bread Pudding with Banana Rum Sauce and Whipped Cream
6 cups bite-sized pieces of day-old French bread
3 large eggs
3 cups milk
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon pure vanilla extract
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons heavy whipping cream
Bananas Rum Sauce
2/3 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur (optional)
1/2 teaspoons pure vanilla extract
Preheat the oven to 300 degrees. Put the French bread pieces into a 90by-12-by 2-inch baking pan and set aside. In a blender or food processor, blend the eggs, milk, 2.3 cup of the sugar, the bananas, cinnamon, nutmeg, and 1/2 teaspoon of vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.
Cover the pudding with foil and place the pan in to a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes or until set.
In a deep bowl, whip the cream with the remaining 1 tablespoon sugar and 1/4 teaspoon vanilla . Whip until soft peaks form. Cover and chill.
To make the sauce: Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about 1 minute. Remove the skillet from heat and add the rum and optional liqueur. Return the pan to heat. Tilt the pan, avert your face, and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat, and keep warm.
To serve: Place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slice of banana on each plate and top with about 3 tablespoon of sauce. Spoon the whipped cream over the bread pudding and serve immediately. Serves 12.

Stuffed Spuds 100 Light Meals In A Potato

Stuffed Spuds 100 Light Meals In A Potato is by Jeanne Jones the well known healthy cooking author. With the cost of food skyrocketing now days the humble potato is a real bargain.

Here are a few of the recipes:

Deviled Ham Stuffed Spud

These are good served hot, warm, or cold. They make excellent picnic or brown bag lunches and are also wonderful for a cool supper on a hot night.

2 baked potatoes

1 (4-1/2-ounce) can deviled ham

1/4 cup nonfat, cholesterol-free mayonnaise dressing

1/4 cup sweet pickle relish

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Set the shells aside.

Add the deviled ham to the potatoes and mash thoroughly. Add the mayonnaise and pickle relish; stir until well-mixed. Heap into the potato shells. Two servings at 455 calories.

Irish Taco

Serve this international approach to sandwich-making with extra taco sauce and chopped fresh cilantro.

2 baked potatoes

2/4 cup hot cooked lean ground beef

1/2 cup taco sauce

1/2 cup 20% fat-reduced grated cheddar cheese

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro (optional)

Split the tops of the potatoes. Scoop the pulp from the potatoes, one at a time, and place the pulp from one of the potatoes in a plastic bag in the freezer to use at another time. Mash remaining potato pulp in a mixing bowl. Flatten the 2 potato shells to form "taco shells" and keep warm.

Add the cooked ground beef to the mashed potato and mix well. Add the taco sauce and cheese, and mix thoroughly. Place the mixture into the potato shells. Top with shredded lettuce and diced tomato. Serves two at approximately 485 calories.