Dandelion Salad

Source:More-with-Less Cookbook
Date tried:November 9, 2017
Yield: 4-6 servings
Time needed: 30 minutes

I made very little of this as I was quite unsure whether I would like it. I am not fond of cooked salad dressing and was a little suspicious that dandelion leaves would be quite bitter. It was better than I expected though. Perhaps bacon improves everything.

Dandelion Salad

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Secret Sandwich

Source: The Parkdale Potluck Cookbook
Date tried: February 21, 2014
Yield: 1 serving
Time needed: 10 minutes or less

The contributor of this recipe remembers his father making it for lunch.  He claimed it was an old family secret.  The combination looks strange, but the contributor says it is one of those things you just have to try to understand it.

After messing this up the first time round, I now know that an important part of the secret is to use raisin bread, as stated.

Secret Sandwich

Secret Sandwich
Bacon, as much as you would like to eat (no turkey or tofu).
Peanut butter, creamy or crunchy, but not light.
Raisin bread (look for the brand with the girl on the package)

The timing is really important.
Start cooking the bacon in a frying pan.
When it is almost done,getting nice and crispy, put two slices of raisin bread in the toaster.

Finish cooking the bacon, draining excess fat into an empty cat-food tin or any non-plastic container you have handy. Be careful not to mix the hot grease with water as it kind of explodes.

When toast comes up, quickly coat one side of each slice with a generous amount of peanut butter.  The key is to apply the peanut butter while the toast is still hot.  Butter is not necessary.

Place strips of bacon between the peanut buttered raisin bread slices.  Cut in half with a sharp knife and serve with a big glass of 2% milk.

Ham-Green Bean Soup

Source: More-with-Less Cookbook
Made: January 14, 2014
Yield: 6-8 servings
Time to make: 2 hours.

Unable to get a ham bone, I actually used a meaty smoked hock for this soup, but it is not far off a ham flavour and gives as good a stock.  There was plenty of meat for another soup later as well as some for the cats.

Ham-Green Bean Soup

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Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

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Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

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