Crustless Quiche

10 large eggs

1 and 1/2 c milk

1/2 tsp salt

1/4 tsp pepper

Any assortment of mix-ins, for example:

2 c fresh greens like spinach

1 c cooked veggies like zucchini or eggplant

1 c fresh hash browns or shredded potatoes

1 c finely grated cheese

1 c cooked meat like bacon, ham, sausage (optional)

1/4 c finely chopped herbs such as Italian parsley or chives

Can add garlic powder, onion, cumin, 1/4 c chopped tomato

Preheat oven to 375F. Lightly grease a 9x13 baking pan.

Whisk eggs. Whisk in milk, salt & pepper till frothy.

Add mix-ins. 

At this point you can refrigerate overnight or freeze. If freezing, thaw overnight before cooking.

Bake 45 minutes, till puffed around edges and tester toothpick in centre comes out clean. 

Sesame Broccoli

 Fancy up your broccoli a little:

Cook till boiling and slightly thickened, then drizzle over 4 cups of steamed broccoli:

1 tbsp butter

1 tbsp soya sauce

2 tsp vinegar

1 tbsp toasted sesame seeds

2 tsp sugar

Grandma Benson's Crescent Cookies

 1 c butter

1/2 c icing sugar

1 tsp vanilla

2 c flour

1/4 tsp salt

2 c finely chopped pecans or walnuts

Cream butter and add sugar gradually. Beat until real fluffy. Add vanilla. Sift flour and salt; add to creamed mixture. Fold in the nuts.

Take 1 tbsp dough and shape into a crescent. Place on ungreased cookie sheet. Bake at 325F for 30 minutes. 

While warm, roll them in icing sugar. 

Cauliflower Chili (Instant Pot)

• 
  
  I was searching online for recipes using cauliflower and green pepper and came across one that sounded good and would be fast with the instant pot. Everything on the ingredients list wasn't available in the kitchen, so I made do with what was here and it turned out fabulous; I'll be making it again. 
• I can't say I followed the instructions for setting the instant pot exactly either; I don't use it often enough to be confident and it doesn't do what I want when it comes to setting the timer; the last two times I used it, I ended up just unplugging it when I wanted it to stop cooking. So I've left most of the original recipe instructions here, and added the link below so you can see the original ingredients and all the other goodlooking recipes posted there. I've bookmarked the page for myself; there are quite a few I might try. 

INGREDIENTS

• 1 tbsp butter 
• I tbsp oil
• 1 tbsp sesame oil
• 1/2 cup onion, chopped
• 3 cloves of garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp turmeric
• 1 tsp ground chili
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1 19-ounce can diced tomatoes with their juice 
• 1 cup tomato sauce
• 1 tbsp honey
• 2 tbsp sweet teriyaki sauce
• 1 small cauliflower head, cut into florets (about 4 cups florets)
• 3 carrots, sliced thin

---

1. "Set the Instant Pot to sauté. Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. Add the turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn. Add a couple of tablespoons of water and scrape the bottom to make sure nothing is sticking to it, this will prevent the Instant Pot from giving you a 'burn' message.
2. Add the tomatoes and sauce, honey, teriyaki sauce, carrots and cauliflower. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
3. Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure. 
4. If your diced tomatoes don’t have much juice, add 1/2 cup of water."

Original recipe:
https://fullofplants.com/instant-pot-cauliflower-tikka-masala/

But really, what's the reason for using the instant pot for this? Ten minutes to power up to pressure cook, three minutes to cook, for a total of 13 minutes if you don't include the time it takes to release the pressure so you can open the pot. On top of the stove in a regular pot this could be cooked in a half-hour. You don't have to lug the heavy instant pot off a shelf and find a place to park it and plug it in. I will try this in the ordinary way and see if the instant pot made a difference. Maybe the flavours meld together better in the I.P. because two minutes of pressure-cooking are equivalent to stewing for a longer period. 

Noodle Curry

8 oz (or 250g, or 3-1/3 cups) medium egg noodles, uncooked
2 tsp salt
Boiling water

Cook the pasta according to the instructions on the package. I often skip the salt.

3 tbsp butter
3 tbsp flour
1-and-1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1-and-1/2 c milk

1/2 c sour cream

Melt butter, mix in flour, curry, second amount of salt, and pepper. Stir in milk till sauce boils and thickens.

Stir in sour cream, then mix sauce with noodles. Voila, eat it now! 

*Original recipe from Jean Pare's Company's Coming Pasta cookbook.

Russian Borscht

Click image to enlarge

Give me this kind of borscht any day! Fabulous.

Cracker Jack Cookies

I didn't use white sugar (added all brown sugar instead) and didn't have any coconut, so added an extra half-cup each of the cereal and the oatmeal. Normally I don't buy Rice Krispies but lately there was something else I wanted to make that called for them and I needed to use the rest of the box, so these cookies were a start. I rolled these into little balls and then flattened them with a fork, but I bet they'd be quite nice dropped from a spoon, as the recipe recommends.

Helen’s Oatmeal Cookies

1 c. butter

1 c brown sugar

1 egg

Beat well, then add:

1½ c flour

1 tsp baking soda

1 tsp cream of tartar

½ tsp salt

1 tsp vanilla

2 c oatmeal

1 c. raisins (optional; very good in this recipe)

Mix well and bake on ungreased cookie sheets at 350F for 15 minutes or until nicely browned.

Mediterranean Cabbage and Potato Soup

INGREDIENTS
 2 large carrots, peeled and sliced into rounds 
2 potatoes, scrubbed clean and sliced into 1/4-inch-thick rounds
 1-1/2 lb green cabbage (about 1/2 head of cabbage), cored and chopped
 2 medium-sized onions, sliced into half moons
 2 garlic cloves, minced
 1 bay leaf
 1 tbsp ground cumin
1 tsp sweet Spanish paprika (I didn't have any, used a Cajun spice mix instead)
 1/2 tsp ground coriander
 1/4 tsp ground turmeric
 Salt and pepper
 1 cup tomato sauce
 7 cups vegetable broth (I made a broth with beef bouillion packets instead)
 Zest plus juice of 1 lemon
 1/2 cup fresh dill
 Extra virgin olive oil
 Pinch crushed red pepper (optional)

 INSTRUCTIONS

 Place carrots, potatoes, cabbage, onions and garlic in the bottom of a 6-quart crock pot.
 Add bay leaf, spices, salt and pepper.
Top with tomato sauce and broth.
 Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours.
(This wasn't enough in my slowcooker. I cooked it four hours on high, then another couple hours on low.) Occasionally stir to mix.

 When soup is ready, add lemon zest and lemon juice. Stir in fresh dill. (I forgot to do this but the soup was fabulous anyway.)

 Transfer hot soup to serving bowls and top with a generous drizzle of olive oil (Didn't do this either).
Add a pinch of crushed red pepper if you like. Enjoy with warm pita bread or your favorite crusty bread. (We had rye crisp with ours.)

I licked mine right up!

Source of Recipe: https://www.themediterraneandish.com/mediterranean-vegan-cabbage-soup/

Tomato Salsa Sauce

1 c chopped onion
1 tbsp finely chopped garlic, or to taste
3 tbsp olive oil or cooking oil
5 c. tomatoes, coarsely chopped, with juice
1 5-and-a-half-ounce can tomato paste
2-3 bay leaves
1-and-a-half tsp basil
1-and-a-half tsp oregano
2 tsp granulated sugar
1-and-a-half tsp salt
1/2 tsp pepper

Saute onion and garlic in oil.
Add the rest, stir, bring to a boil, then simmer uncovered, stirring occasionally, for one or two hours, till it's the consistency you like. Discard bay leaves.

We use this as a salsa, as a bruschetta, and as a sauce for pasta. I've added various peppers to it sometimes too.

Original recipe: Jean Pare's Company's Coming Pasta Cookbook. Her recipe tells you to remove the skin from the tomatoes; I don't do it. She says you can make Super Sauce by scramble-frying a pound of lean ground beef and adding it to the sauce with a half-teaspoon of salt.

Baked Carrot Casserole

You can make this ahead of time, and a food processor is a useful kitchen gadget to have.

6 medium carrots, grated
3 tablespoons of butter
3/4 teaspoon of sugar
salt and pepper to taste

In a greased casserole, layer carrots, salt and pepper, 1 tbsp butter and 1/4 tsp sugar.
Layer three times, until all ingredients are used.
Bake at 350F for 45 minutes.
I like making this one when we're having company. It fancies-up carrots and it's delicious.
For every extra person, grate one more carrot.
The recipe doesn't mention putting a lid on the casserole. I've done it with and without.

*Original recipe from Veggie Mania, by Cathy Prange and Joan Pauli

No-Bake Peanut Butter Balls

2 and 1/2 c rolled oats
1 c peanut butter
1/2 c honey
1/4 c shelled sunflower seeds
1/2 c shelled peanuts, chopped

Toast the oats in a frying pan by stirring constantly over medium heat till lightly browned, 5 or 10 minutes.
Soften peanut butter for 30 seconds in microwave.
Stir in honey and add the rest of ingredients.
Roll teaspoonfuls into small balls and chill.

Keep these in the fridge for a quick, satisfying snack.
The original recipe was for granola bars and, although delicious, they didn't hold together and were a pain in the dumpling to eat. I made other ingredients changes.

The original recipe also called for an optional addition of 1/2 c of chocolate chips. Without them, everything in these balls is good for you!

Cranberry Pecan Quinoa Salad

1 c quinoa
2 c water
1/2 c dried cranberries
1/3 c coarsely chopped pecans
6 tbsp fresh orange juice
2 tbsp olive oil
1 tsp freshly grated orange zest
1 tsp chopped fresh thyme leaves
1/4 tsp salt

Bring quinoa and water to a boil; reduce heat to low, cover and cook 15 min. Transfer it to a bowl and let it cool to room temperature.
Add cranberries and pecans.
Whisk together remaining ingredients and our over quinoa mixture.
Toss and fluff with a fork. Serves 4.

*Original recipe: truRoots Quinoa

I like to keep this in the fridge and eat bowlfuls of it over several days.
Quinoa is complete protein. Bonus!

Celery Slaw

2 tsp salt

1/2 tsp pepper
pinch of paprika
1/2 c vegetable oil
3 tb vinegar
1/2 c sour cream
1/2 bunch celery, thinly sliced
1 sliced onion
1 medium shredded carrot

Combine first 5 ingredients; beat well.
Add sour cream and beat again.
Pour dressing over celery and chill about 3 hours.
Before serving, add onion and carrot.
Mix thoroughly.

Rice & Cheese Croquettes

1 c rice, uncooked (should be about 3 c if already cooked)
1 and 1/2 c grated cheese
1 beaten egg
1 tsp salt
dash of pepper
2 eggs, beaten
dried bread crumbs

Cook rice about 20 minutes or until tender.
Combine with cheese, first egg, salt and pepper.
Chill.
Shape into balls, roll in crumbs, then in eggs, then in crumbs again.
Fry till golden brown in deep fat heated to 375F.
Drain and serve.

I don't have a thermometer so kept the stove burner on medium.
These were a tasty treat! A bit fussy to make, but they'll be a nice addition to the table when we have company over sometime. The rice/cheese mixture was scooped up with a tablespoon. I think I'll make them smaller next time -- one-bite size.

Original recipe from Darlene Johnson of Selkirk, Manitoba, from the Carillon Centennial Cookbook printed in 1974.

The original called for another half-teaspoon of salt but I found it too much so have cut it back to one.

Cream of Corn Soup

1 onion, chopped
2 celery stalks, diced (with leaves if possible)
3 tbsp oil
1 tbsp butter
1/4 c flour
4 c milk
4 c kernel corn
1/2 tsp curry powder, or to taste
salt and pepper to taste

Saute onion and celery in oil and butter till onion's lightly browned.
Add flour and blend thoroughly.
Add milk; stir till thickened.
Add remaining ingredients.
Mix well.
Cover and leave over very low heat till ready to serve.
Serves six.

This recipe is in Mom's hand on a card in her old recipe box. 

Mosquito Yard Spray

1 big bottle of cheap blue mouthwash

3 cups of epsom salt

3 cheap, stale, 12-ounce beers

Mix till the salt’s dissolved. 

Spray anywhere you sit outside. 

Won’t harm plants. 

Mosquitoes will be gone about 80 days. 

Black Bean & Sweet Pepper Stew

This didn't appear to be a hit with my meat-and-potatoes-lovin' fella, but I absolutely love it!

2 tb olive oil
1 c chopped onion
1 tb chopped garlic
1/2 c diced celery
1/2 c diced carrot
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp ground cumin
1 or 2 tsp minced jalapeno pepper
1 tsp chili powder
1 x 28-oz can plum tomatoes (& juice), coarsely chopped
1 x 14-oz can black beans, rinsed & drained
1/4 c red wine
2 tb chopped parsley
2 tb lemon juice
salt and pepper to taste
3 oz sliced cheddar

Set oven to 350F to preheat.

Saute onion and garlic in olive oil for 3 to 5 minutes
Add celery and carrot; cook 3 to 5 minutes.
Add peppers, cumin and chili powder; cook 1 minute.
Add tomatoes and juice; reduce heat to medium-low and simmer 10 minutes.
Add beans, wine, parsley, lemon juice; season with salt and pepper. Simmer 5 to 7 minutes.
Transfer to three-litre baking dish and top with cheddar.

Cornbread Topping:
1/3 c cornmeal
1/3 c flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp chili powder
1 egg, lightly beaten
1/2 c milk
1 tsp minced jalapeno
2 tb melted butter

Bake 20 to 25 minutes.

Helen's Pink Lady Dessert

2 c graham wafer crumbs
1/2 c butter or margarine, melted
1/2 c brown sugar
1 tsp flour
1 tin sweetened condensed milk
2 c coconut

Mix first four ingredients and pat into a well-greased 9x13 pan.
Combine milk and coconut and spread over crumb mixture.
Bake at 350F for 30 minutes or until light brown.
Cool.

Top with butter icing, using cherry juice for the liquid instead of milk.

Butter Icing 

(recipe from St. Paul's Lutheran Parish cookbook, Wadena and Margo, Sask)

1 cup soft butter or 1/2 cup each butter and shortening

2 cups icing sugar

2 tablespoons evaporated milk 

1 teaspoon vanilla

Cream the butter, add the sugar, then the liquid, and beat at high speed for 5 minutes. Add vanilla and blend.

Our good neighbour when we lived in Legal, Alberta, used to keep these in her freezer and bring them out when we dropped in. I always think of Helen when I make them, and they are fond, fond memories. These squares are a hit with anyone who has a serious sweet tooth.

Cinnamon and Chicken Stew

1 tbsp oil
3 medium onion, thinly sliced
1 tbsp minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 tsp ground cumin
2 x 15-oz cans chickpeas (or 3 and 1/2 c cooked chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 and 1/2 c water
1 whole chicken, cut into pieces, skin removed
coarse salt and freshly ground pepper
1/4 c coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger and garlic. Cook, stirring frequently, till onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook till tomatoes soften slightly, about 3 minutes.

Season chicken with salt and pepper; add to pot. Add water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, till chicken is cooked through -- about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls; top with chicken. Sprinkle with cilantro and serve with lemon.

***
Sorry, don't know where this recipe came from. Somewhere online I suppose.
I didn't have a whole chicken handy so used a tray of chicken thighs instead.
The local store doesn't have fresh cilantro either so I did a google search and found a suggestion to use celery leaves.