Potato Gnocchi or Gnocchi di Patata by Mhelhanee

Corn Chowder with Potatoes by Penny

Roasted Red Potatoes with Rosemary and Garlic by Sarah

Homemade Potato Chips by Sugarpies

Garlic Mashed Potatoes by Sarah

Be sure to let them know how you enjoy preparing their recipes.

Lemon Sorbet, and I had been thinking about it for a long time. The thing is, I had used up my lemons the day before and decided to substitute pink grapefruit in place of the tart lemons. That should have given me a clue to reduce the sugar but it was pretty late and that’s the fun of a recipe you haven’t made before, you can adapt it to fit the supplies on hand.

The process was very straightforward. As soon as the simple syrup cooled, I poured in the freshly-squeezed grapefruit juice and zest (I was assailed by the fruity aroma), and poured the liquid into the frozen bowl of my ice cream maker. It’s electric so I did not need to churn manually for 25 minutes. I turned it on, checked the progress a few times and then transferred it to a container which I then placed into the freezer overnight.

Grapefruit, lemon, lime and orange sorbets are perfect ways to cleanse one’s palate. Sorbet is widely used in between dinner courses and it allows the diner to have a sense of heightened awareness when tasting the next dish. Usually it is only offered one time during the course of an evening.

In the end it was too sweet because I failed to take into account the sweetness of the pink grapefruit. To remedy this I took some ReaLemon juice and sprinkled a few droplets on the top of the sorbet. Presto, perfect! The sweetness was balanced by the tartness of the lemon juice. Since one scoop is usually enough, there’s plenty left in the freezer for a few more servings. Nice to have on hand when guests come over. Give this recipe a try. For orange and grapefruit sorbet, add 1/2 less sugar, and add in a little lemon juice, perhaps 1/2 cup. Very nice.

Start with our fabulous sandwich recipes like Banh Mi, Reuben Wraps, Avocado Crabmeat Sandwiches, and Tuna Tortilla.

Then move on to fresh-as-it-gets salads like Creamy Fruit Salad, Garbanzo Bean & Tomato Greek Salad, Salad of Lost Jewels with Sweet Chili Dressing, Cucumber and Roasted Peanut Salad and Apple and Pistachio Salad. Yum!

Desserts and Drinks? We’ve got those too! Check out Agua de Pepino ~ Cucumber Cooler, Malibu Caribou or The Long Hot Breeze Cocktail for perfect cold summer drinks. Add in Fruit Pizza, Strawberry Ice Cream Cake, No-Bake Chocolate Fudge Tart or Orange Chiffon Dessert for a sweet-cool ending to any summer meal.

Recently I have been in Spring cleaning mode, sprucing up and organizing our big ole’ barn of a house from top to bottom. It’s a lot of work, and not something I look forward to, but my efforts have resulted in some unexpected benefits as well. Not only do I now have clean closets and drawers, but I’ve also uncovered some long-forgotten treasures like the notebook from my 9th grade Home Economics class that I wrote about the other day.

During my recent Spring cleaning frenzy, I was cleaning the home office my husband and I share, and came across another treasure- the Betty Crocker Recipe Card Library that used to belong to his mother. It was given to me by D’s brother after our sister-in-law Kitty passed away, and it’s exactly like the one my mother used to have. This yellow plastic box with recipe cards is vintage 1970’s and chock-full of recipes that are truly a blast from the past.

I started flipping through the slightly-faded cards, and came across so many recipes I remember from my childhood…dishes my mom used to make on a regular basis like Tuna Chow Mein Casserole, Pizza Potatoes, and Foil-Wrapped Dinners. These oldies but goodies are still as delicious today as they were 30+ years ago, and I will be sharing them with you from time-to-time because retro is cool again, and good food never goes out of style!

Today’s recipe is probably my favorite from childhood, mostly because the name appealed to my 10-year-old self more than the actual dish. The Betty Crocker recipe card calls it “Oven Porcupines”, but my mom always called it “Porcupine Meatballs”, a name that never failed to amuse me and my brother. This recipe is 70’s comfort food at its’ best, and tastes just as good now as it did when my mom made it.

Oven Porcupines aka Porcupine Meatballs(adapted from The Betty Crocker Recipe Card Library, copyright 1971, General Mills, Inc.)

Heat oven to 350 degrees. In a medium bowl, combine meat, rice, 1/2 cup water, onion, salt, garlic powder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs into ungreased 8×8x2 baking dish. Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Cover with aluminum foil; bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Serves 4-6.

Note: This recipe can also be prepared in a skillet on the stove. Prepare meatballs as directed. Heat 2 tablespoons vegetable oil in a large skillet; brown meatballs. Drain off fat.  Stir together tomato sauce, water, and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

Whether you’re counting carbs or not, there’s no denying that pasta is an all-time favorite around the globe. From classic spaghetti and meatballs to pad thai there are many cultures that make use of humble pastas to create unforgettable and satisfying meals.

My own use ranges from the very basic tossed with olive oil and sprinkled with Parmesan cheese to a more intense preparation like pierogies. No matter what, I love pasta not only for its range of uses, but the fact that it’s so quick to cook.

Many nights I’ve tossed a pound of cooked pasta with a vegetable or two and a jar of prepared sauce and called it dinner – and wasn’t once questioned about it. Sometimes I would add meat or poultry. The kids love the various shapes and sizes and never tire of it.

This is what we had for dinner tonight and below the recipe is a link to the ‘pasta’ listing here at Half Hour Meals, which is filled with new and delicious ideas you won’t want to miss.

Creamy Pesto and Chicken Pasta
Serves 4
Ready In: 15 minutes (depending on pasta choice)

1 pound boneless skinless chicken breast cut into chunks
1/2 pound pasta
1/2 cup pesto sauce
1/2 cup light cream
salt and pepper to taste

Set water to boil for pasta and coook chicken in a small skillet just until no longer pink. Set aside.
Cook pasta to desired doneness and drain well. Put back into pot and add chicken.
Stir together pesto and cream and toss with pasta and chicken.

Pasta on Half Hour Meals

1. Enjoy it! Coming from the viewpoint of one who has to cook what others want all the time, I look forward to days when I can cook something that I alone can enjoy. You can experiment to your heart’s content and the only palate you’ll be offending
if you flop is your own.

2. Fresh is best. We all know this one, but when it comes to cooking for one, fresh is more than just good for your health, it’s also good for your wallet. Fresh veggies and fruit that can be bought a piece at a time are perfect for one person. Often a can of food isn’t used by one before it goes bad and fresh food is the perfect solution. It may cost more per ounce or pound, but food that goes bad before it can be consumed is a waste of money – period.

3. If you must buy more, learn to properly store the leftovers. Freezing is often the best option for canned goods that aren’t eaten right away. Stow them in bags with one serving or small single-serving plastic containers that are freezer safe.

4. Buy in bulk – or at least from the bulk bins. A scoop of this or a scoop of that is far easier to manage for a single than bags and boxes meant for families. Check them out for things like nuts, legumes, grains and the like.

5. Don’t let reipes for 4 or mor dissuade you. Make the recipe and portion it out then freeze the leftovers for quick weeknight meals anytime!

6. Use small appliances. A toaster oven is the perfect companion for one. It’s just the right size to heat one or two meals and it’s great for use in warmer months as it won’t heat up the house like a full oven.

7. Plan leftovers. Make a full an of beans knowing you’ll be using the extra in a burrito, or chop a full tomato so you have the leftover on-hand the next morning for an omelet. Thinking ahead saves wasted food and provides a lot more variety.

8. Buy appropriate sized containers. The perfect single-serve dessert fits into a standard ramekin and goes from freezer to oven easily.

9. Eat with friends – even when they’re not in the same room! Grab your laptop and converse away with friends on Facebook, FriedEggs or Twitter while you’re having dinner, or turn on a favorite movie for dinner theater.

10. Eggs. Yep, the perfect little natural single-serve food! The possibilities for eggs are endless, too so you’ll have lots of recipes to choose from.

I made this for myself recently and it was so good I just had to share.

Shrimp and Veggies for One
Ready in 15 minutes
Serves: 1

1 tablespoon olive oil
1/2 cup fresh-frozen green beans
1/2 cup red, yellow and orange pepper strips
1/2 teaspoon minced garlic
1/4 cup white wine
6 large shrimp, peeled and deveined
Sea salt and freshly ground pepper to taste

Heat oil in a small skillet over medium-high heat.
Toss in green beans, peppers and garlic. Stir-fry until veggies start to soften slightly.
Add wine and cook until simmering. Toss in shrimp and over with a lid. Remove from heat and let stand for 5 minutes.

Season with salt and pepper and serve.

I had to make a couple of adjustments to Goldie’s recipe, but not because the recipe needed it (it’s great just like it is). The first change was because of poor planning on my part…after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on “What To Do If You Run Out of…”). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I’d try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.  

I recommend this recipe highly…it’s perfect for an impromptu “breakfast supper”, or to feed a group for brunch. I thought this was a very creative recipe and I’m jealous I didn’t think of it first! Great job Goldie!

The following pictures and instructions are based on my ingredient changes. For Goldie’s original recipe, click here.

Breakfast Pot Pie (revised)

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper

Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.

Flatten a layer of the hash on the bottom of the pan; you’re going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.

Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.

Bake at 375 for 10 minutes.  Salt and pepper to taste.

This doesn’t take much time at all, and once it’s simmering, cook the eggs for the top and it will all come together at the right time. This amount is good for 4 to 6.

Corned Beef Hash

3 cups of corned beef – cubed
3 cups cooked potatoes – cubed
1 small onion – chopped
beef or other stock – as needed
1 egg per person – cooked as desired – optional

1. In a large skillet, cook onion in a small amount of oil until it begins to soften.
2. Add beef and potatoes and stir well. Cook until potatoes begin to brown and add enough stock to moisten.
3. Turn the heat to low, cover with a lid and let simmer while eggs are being cooked. If you’re not making eggs, cook for about 10 minutes.
4. Remove lid and cook until liquid is evaporated. Salt and pepper to taste and serve topped with a cooked egg if desired.

Time to turn three patties into six big meatballs. Sometimes you just have to make them. I poured olive oil into my pan which I had heated and reduced the heat to medium. I added the six meatballs to the skillet and listened to them sizzle. I always listen to the sounds my food makes as it is cooking. It tells me when to turn it. I added a little more olive oil by drizzling it over top the meat. In the meantime, I took a small onion, peeled it and sliced it into thin portions. After I turned over the meatballs I then added more olive oil and the dried rosemary leaves. The smell was so intensified by these tiny aromatic leaves that I had to inhale the earthy and romantic scent. I waited until the meatballs were ready to turn on their sides, before adding the rings of raw onion. Two minutes later, I removed the meatballs and set them aside. I sprinkled more salt and then the paprika, to give the onions color and an interesting smokiness. I sauteed them and then returned the meatballs to the skillet, spooning the onions over top. I reduced the heat to low.

I washed and pulled apart iceberg lettuce and patted the leaves dry. Next I spread the lettuce onto the dinner plate and placed the meatballs on top. The onions went on next and I got the

Ricotta cheese from the refrigerator and crumbled some smooth creamy cheese all over the hot food. This was great! Jazz music played low, the kitchen was aglow with the stovetop light and I felt excited about my Midnight Meatball Madness.

No bread? Right. You eat with your fingers. Taking a nice portion of lettuce, the meatball, cheese and onion is wrapped inside. Now you might want to use a knife and fork, but where is the adventure in that I ask? Pick it up. Take a bite and let the juicy goodness permeate your mouth and brain. This is um mm good eating and it is actually healthy for you. Twenty minutes was worth it. Being that is is Saint Patrick’s Day, I feel like the little people made me do it.

Oh, I almost forgot to mention that I have absolutely found the best ever potato chips. This is the third bag in only a week. My husband likes them too. Salt and Pepper on a chip. Fabulous!

Besides the great name, I was attracted to this recipe from HHM member MakeRoux because I really love the whole idea of finding ways to reclaim ”lost” or stale bread, especially in these hard economic times. Can I just throw a shout out to the cook who came up with the idea of soaking stale bread in eggs and milk and frying it up? Brilliant! Whoever it was must have lived in times like these when nothing should ever, ever get wasted, and they sure knew what they were doing!

This is another recipe I made with my grandson recently, although he was mainly interested in the process of soaking the bread in the egg/milk mixture as opposed to the actual cooking part (boys….they like the messy stuff don’t they?). Anyway, when the cooking was done, we feasted like kings and Brandon saw that breakfast is so much more than toaster pastries and cereal. He was crazy about this wonderful recipe and even suggested that next time we stuff the bread with “that cheese I like” (translated to mean cream cheese). Could it be that I have a budding chef on my hands? Only time will tell! In the meantime, I plan to make Pain Perdu again and again, and I hope you do too!