I LOVE cookbooks

Maybe you don't think that is unusual but if you were to understand that I RARELY cook, you may think it a bit strange. Howerever, nothing makes me happier than to sit down with a cookbook and figure out what I might like. I have tried to curtail my puchasing but this is my stash at the moment.....

 

 

 

 
 

 

 

 

and if I see a deal on amazon....I just can't resist so I recently bought this cookbook at a smoking deal

 

 

 

It didn't say how old this book was so I was a bit surprised and confused when the recipes read like this.............................

 

Do you you see how she is refering to a "Menu-ette skillet"? Do you know what that is? Well, I didn't so had to go to google and guess what it is?

 

 

 

 

 

 

 

 

 

 

 

                                                                          This is it!

 

 

 

 

 

 

 

 

 

Well I don't have one of these and was not too sure I wanted to buy one but I do have these....

 and somewhere in the recesses of my mind I remembered these....

 

 

 

 

Bought one so now I have a Menu-ette!

 

Did you also notice that she leaves a blank space on each recipe? That is so you can fill in how much time is needed for your kind of microwave. She was cooking on a 700 watt one which is pretty outdated now. Still it has some good sounding recipes.....................

 

 

Easy Peasy

This is so clever....

Two small red potatoes
A container of sliced mushrooms
Milk
Left over shredded chicken (next time I am going to use bacon bits)

Cook a potato in the microwave, meanwhile saute the mushrooms in butter. Add flour to make a paste and add milk to make a white sauce gravy. Add chicken and heat through. Half the potato and remove most of the inside and set aside. Pour the sauce mixture into the potato shells, mash the potato's and set on top, add salt and pepper to taste.
Gives two days of the potato's for lunch and with that left over mushroom gravy mixture???





Toast a half of a English muffin, put a scrambled egg on top and top the with gravy....yum, yum, yum.

 

Left overs

So if you decided to give that soup a try you will find you have a little bit of the kielbasa left so what to do.......

Chop it up and freeze it and one morning treat yourself to this...

Toasted muffin with scramble egg and kielbasa topped with cheddar cheese (from the freezer) and slipped under the toaster over broiler

 

Cabbage, Kielbasa, and Rice Soup

(not too pretty but yummy)

 

Cabbage, Kielbasa, and Rice Soup

 

7 3/4 sups low-sodium chicken broth

1 cups long-grain white rice

1 tbl. vegetable oil

3/4 pound kielbasa, halved lenghtwise and thinly sliced

1 onion, halved and thinly sliced

1/2 med. green cabbage, cored and finely shredded ( used the pre-shredded bag)

Kosher salt, garlic salt and freshly ground pepper

 

Directions:

1. In a med saucepan, combine 1 3/4 sup of the chicken broth with the rice and bring to a simmer.

 Cover and cook over low heat for 18 min, until the rice is tender. (I did this step ahead)

 

2. In a  soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 min. Add the onion and cabbage and cook until softened, about 6 min. Add the remaining 6 cups of the broth and bring to a simmer, cook until tender, 10 min. Season with salt and pepper, stir in the rice and cook until heated and serve.

 

 

Am hoping it will freeze well.