This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder. Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked …
In May of 2019, I posted a recipe for buffalo chicken zucchini boats. It was tasty, but I found that I never made the recipe again, because it was a bit of a hassle.
I recently revamped the original by cutting the zucchini into rounds, adding an onion, and swapping in a roll of Impossible Sausage for the original ground chicken or ground turkey.
I love this version so much more, and I hope that you will too!Print
A super simple stovetop dinner that can be on the table in under 20 minutes. It’s yummy, and healthy to boot! If you can’t find Impossible Sausage, you can use any other veggie sausage, ground chicken, or ground turkey–even ground beef if you’d like.
4 medium zucchini
1 small onion, diced
1 14 ounce roll of Impossible Sausage (I don’t know how to make the trademark symbol!)
1/2 cup hot sauce
1/4 cup butter
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups shredded mozzarella
In a large frying pan or Dutch oven, cook the onion and the Impossible Sausage until cooked through.
In the meantime, slice the zucchini into rounds, approximately 1/2″ thick, then add to the pan. Turn frequently with a spatula, until the zucchini is soft and cooked through.
Stir in the hot sauce, butter, and seasonings.
Sprinkle on the mozzarella cheese, then put the lid on the pan to let the cheese melt.
You can serve this as-is, or add some bleu cheese, or bleu cheese dressing. You can use any hot sauce that you like, and feel free to use more if you want.
- Category: Entrees
- Method: Stovetop
When updating vintage recipes, you sometimes come across a recipe that you have to look twice at. And then you say “That can’t be right.” And so you test it, and you say “Nope, that definitely wasn’t right.” This is one of those recipes. This is the result of a bit of tweaking, adding, subtracting, and testing.
On the day that you bake it, it will have more of a bread texture. But if you let it sit a day, it develops more of a cake texture, so if you can wait, I definitely recommend making it a day ahead.Print
This semi-sweet coffeecake is yummy the first day, but better the second day!
6 Tablespoons Whole-Berry Cranberry Sauce, Divided
1–1/2 Cups Whole Milk
2–3/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Cup Sugar
2 Large Eggs
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
In a large bowl, combine the flour, baking soda, baking powder, sugar, and spices. In a small bowl, combine the milk, egg, and two tablespoons of cranberry sauce. Stir the wet ingredients into the dry ones until just combined. Pour into a greased and floured 9″ square pan. Dollop the remaining four tablespoons of cranberry sauce onto the top and swirl with a knife. Bake in a preheated 375 degree oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cooled, make an icing of confectioners sugar and cream, put it into a piping bag, and decorate the top of the cake. You can also simply spread the icing on top of the cake if you don’t want to use a piping bag.
When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it.
Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black bean burgers with onions and southwest seasonings, but when I created this recipe, I wanted something a little different. I particularly like Castelvetrano olives, but you can use anything in your local grocery store.
I can hear you saying “But Jen! Veggie burgers aren’t retro!” Veggie burgers have been around since the 1960s in the US–probably much longer in countries where vegetarianism is more prevalent. The first commercially made veggie burger hit the market in 1982, making this a perfect recipe for the Retro Kitchen!
This post may contain affiliate links, which cost you nothing but may earn me a small commission.Print
Creamy, salty, with a nice pan-crisped crust–these veggie burgers are a nice change from the everyday
2 cans white beans (cannellini or Great Northern)
1/2 of a medium onion, diced
1/2 teaspoon each garlic powder, dried dill, and dried oregano
4 ounces feta cheese, crumbled
6 ounces green or black olives, drained
1-2 cups bread crumbs
1-2 Tablespoons oil
Rinse and drain the beans, then pulse the beans, onion, seasonings, and olives in a food processor until it’s a chunky paste.
Add the feta and breads crumbs and pulse four or five times.
Add more bread crumbs as necessary to stiffen the paste enough to form it into patties.
In a frying pan, heat a few teaspoons of oil (whatever kind you like) on cook the patties over medium heat for a few minutes on each side. You want a golden crust.
Serve on a bed of lettuce with your favorite dressing, or on good sandwich buns with your favorite toppings.
I find that I don’t need to add salt because it’s already in the beans and the feta, but feel free to add salt if you think it needs some.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: white beans, veggie burgers, Greek inspired
If you’re like me, you cook enough food to feed an army at the holidays. Sometimes, you actually HAVE a crowd to feed, and sometimes you don’t, but it seems just as easy to make a lot as it is to make a little.
But then it’s a day or two after Thanksgiving or Christmas and you’re envisioning a week of turkey sandwiches and slogging through tons of leftovers.
Sure, you could pack up a bunch of the leftovers and freeze them for later. OR, you can combine whatever you have into a yummy Shepherd’s pie that helps clear the fridge and makes you actually want to eat them again!
The beauty of this is that you can use almost anything in it. I usually leave out the sweet potato casserole and cranberry sauce and serve those on the side, but you can do anything you want.
For instance, Shepherd’s pie usually has ground lamb or ground beef in it. Since I’m allergic to both, this is a nice alternative.
Start by spraying a 13×9 pan or large casserole dish with cooking spray and preheating the oven to 350 degrees.
Spread a layer of stuffing on the bottom of the pan.
Chop or shred some turkey (or Tofurkey, or that awesome vegetarian holiday roast thing that Trader Joe’s only sells at Thanksgiving) and mix it with gravy. Spread that over the stuffing.
If you have leftover vegetables or green bean casserole, spread that in a layer over the turkey.
Finally, add a thick layer of mashed potatoes over all of it and dot it with a few pieces of butter.
Bake it for approximately 20 minutes, or until everything is warmed through.
This would be great with Brussels sprouts, corn, creamed spinach–pretty much anything.
Vegetarian? Use that Tofurkey, some mushroom gravy or even cream gravy, all your veggies, and proceed as above.
Don’t have any leftover veggies? You can make the casserole without them, or you can saute some spinach, onions, mushrooms, or whatever you like and add them to the layers.
Ham instead of turkey? Same concept applies.
As with most of our recipes, you can add or subtract or substitute as you choose. It’s your food–make it the way you like it!
What’s your favorite way to use up leftovers? Tell us in the comments!Print
This holiday leftovers shepherd’s pie is a perfect way to use up those leftovers in a way that you’ll actually want to eat them!
3–4 cups leftover turkey, shredded or chopped
1–2 cups leftover turkey gravy
3–4 cups leftover stuffing
2–3 cups leftover green bean casserole
3–4 cups leftover mashed potatoes
4 tablespoons butter
Preheat the oven to 350 degrees.
Spray a 13×9 pan with nonstick cooking spray.
Spread the stuffing over the bottom of the pan.
Combine the turkey and gravy, and spread over the stuffing layer.
Spread the green bean casserole over the turkey layer.
Spread a thick layer of mashed potatoes over the green bean layer, and dot with butter.
Bake for 20-30 minutes, or until everything is warmed through.
You can use any kind of vegetables, substitute ham for the turkey, use Tofurkey and mushroom gravy to make it vegetarian–the combinations are endless!
- Category: Main Dish
- Method: Baking
Keywords: Holiday leftovers shepherd’s pie, what to do with Thanksgiving leftovers
This past Christmas, I made some recipes out of a vintage cookbook from the mid 1960s called Jingle Bells and Pastry Shells. I love these old books with their illustrations and stories about the recipes!
This recipe is for a semi-sweet Christmas cake/bread, full of dried fruit, candied peel, and nuts. It makes two loaves, so you can eat one and give one as a gift!
This post may contain affiliate links which cost you nothing but may earn me a small commissionPrint
A semisweet Christmas loaf, full of candied peel, dried fruit, and nuts!
1/3 cup dried peaches
1/3 cup dried pears
1/3 cup raisins
1/3 cup candied cherries
1/3 cup chopped walnuts or pecans
1/4 cup candied citron
1 teaspoon candied lemon peel
2 Tablespoons brandy or vanilla extract
1 cup whole milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 cup plus 2-1/2 cups all-purpose flour
1 envelope yeast
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 large egg
1/4 cup melted butter
2 cups confectioners sugar
In a medium bowl, combine the peaches, pears, raisins, cherries, nuts, citron, and lemon peel. Sprinkle the brandy or vanilla over the fruit and nuts and let sit 8 hours or overnight.
To make the dough:
Heat 1 cup milk and 1/4 cup water to lukewarm, then stir in 1/4 cup melted butter, 1/4 cup granulated sugar, and 1 teaspoon salt.
In a mixing bowl, combine 1 cup flour, 1 envelope yeast, 1/2 teaspoon each of nutmeg and cinnamon, 1/4 teaspoon cloves, and 1 egg. Pour in the milk mixture and combine. Beat in 2-1/2 cups additional flour, then knead for 10 minutes.
I like to knead with the dough hook for half the time and by hand for half of the time.
Set the dough aside in a warm place and let it double in size.
Punch the dough down and knead an additional five minutes.
Knead in the fruit and place the dough into two greased and floured loaf pans.
Cover the dough and let double in size again.
Brush with melted butter and bake in a preheated 400 degree oven for 45 minutes, or until the loaves are nicely browned.
Let the loaves cool, then make an icing with the confectioners sugar and cream.
Spoon icing over the loaves and let it dry before serving.
These loaves are great for gift-giving since the recipe makes two!
The cake is delicious as-is, but you can also omit the icing and serve with butter or cream cheese.
- Category: Baking
- Method: Baking
Not too long ago, Stephan and I were binge-watching The Great British Baking Show, and I was seriously digging the episodes where the contestants were making cream rolls. Having made cream rolls and jelly rolls before with varying degrees of success, I felt bad for …