Marinated Turkey Breast with cilantro lime mayonnaise - my mother originally made this from a Women’s Day magazine recipe, its served cold so great for summer gatherings, office parties, etc.
Caesar salad dressing originally from the Women’s Day Encyclopedia of Cookery (Mom was into Women’s Day)
Kenji’s Gambas al ajillo Gambas al Ajillo (Spanish-Style Garlic Shrimp) Recipe (seriouseats.com)
Allison Roman’s “The Stew” Spiced Chickpea Stew With Coconut and Turmeric — Alison Roman (alisoneroman.com)
Pasta with broccoli rabe and anchovies
2 Likes
I wonder why the recipe says keep for up to one day in the fridge. None of the ingredients seem particularly fragile or perishable. Maybe the ginger flavor vanishes?
The food I eat is based on what I have…I am about 1 hr from town.
I posted because I would like a recipe with ingredient/shopping lists. Fresh nutritional food.
My current recipe:
6-7 oz of canned tuna, drained. 2T mayo, 1t relish.
Lettuce
Toasted wheat bread
Canned Chili Beans.
I always put finely chopped green onions and finely chopped celery in my tuna salad. LOVE Wild Planet Tuna packed in a bit of natural juices.
Mayo, fresh squeezed lemon, black pepper.
I never get tired of this.
1 Like
Sunshine reminded me how much Neighbor #2 liked my homemade Spinach Pasta. To this day, whenever I make it for dinner, I make a little extra and take some to her. She is always excited to get it. During her recovery, she would (kindly) ask when was the next time I was making it.
The recipe is a combination of Food Wishes, Glen and Friends Cooking and America’s Test Kitchen and I modified their recipes. I use a whole can of spinach (drained of all liquid) and go from there.
5 Likes
I love how much you enjoy sharing your food with the neighbors in need of a little help.
3 Likes
I have prepared your Mom’s pot roast many times since you shared it on HO. One year it replAced our traditional holiday entree. My family loves how moist the meat becomes.
6 Likes
There are two most repeated requests from Mrs PB, this is the summer one.
Crab linguine with roast tomatoes and chilli
( I devised this myself over a number of years so ingredient sizes are educated guesses, dependent on UK pack sizes)
For two people
200g Linguine
1 small pack of cherry/small vine
tomatoes ( packs are usually 250g)
Brown and white crab meat ( usually a pack of mixed crab meat approx 100g) Separate the brown from the white meat
Chilli flakes
Sea salt
Flat leaf parsley
Olive Oil
Heat oven to 180c
Halve tomatoes and place in ovenproof dish ( better still a large metal ovenproof dish that can also go on the hob (stove)) Add some olive olil and mix , then add Chilli flakes and some sea salt , mix again and roast tomatoes in the oven until soft and slightly charred ( about 25 -30 mins.)
Cook Linguine till almost done( reserve some pasta water)
When tomatoes are done, tranfer metal oven pan ( if using) to the hob or transfer roasted tomatoes to a large pan ( add a little more oil if required)Fry for a minute and then add the linguine and a splash of the pasta water.
Cook for a minute then add the bown crab meat, followed by some more reserved pasta water.
Mix together while still on the heat and add the flat leaf parsley.
Take off the heat and add half the white crab meat, a quick mix , then plate and add the remaining white crab meat on top.
8 Likes
Oh, wow! Those linguine sound absolutely heavenly 
Ohh, that makes me smile! The recipe was actually from a 1968 cookbook of 200 favorite recipes compiled by the Panhellenic Sorority across the nation. Mom knew I liked the cookbook so much that she was able to get one for me after I moved out on my own from a KKG friend of hers who was giving her Panhel cookbook away. Many recipes are those “HUH?” type of recipes from the 1960s, but some are really good.
I haven’t dug into the cookbook in awhile. Might have to go back and look through it.
4 Likes
Somebody please start a thread where we try one new recipe from one of our cookbooks.
1 Like
You do know you’re allowed to start a thread?
4 Likes
Why don’t you start a new thread? Unless such a thread already exists, of course, but a quick search will provide the answer to that one, usually 
1 Like
I’m not clever enough.
There are a couple of older threads out there, but they’re from 2015, 2020, and 2021. Can’t hurt for an updated one to be done, considering the # of cookbooks that have come out since those years!
2 Likes
Oh, please. It’s really super-easy.
I have so many cookbooks that I’ve only made 0-1 recipes from. I only buy about 1 cookbook a year now, used copies are GREAT! I just bought David Lebovitz’ Ready for Dessert.
Have you searched the home-cooking board to see if it’s maybe been part of the COTM series? That’s been going on forever.
1 Like
I just started a thread and tagged you, @Aubergine. So now you HAVE to participate! LOL
6 Likes
What a fun memory! I see books like that in second hand book shops all the time. Tyou again for sharing it!
1 Like
