Saturday, November 14, 2015

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You cooked for three days, and the big day is here. Everyone is seated around the table, the blessing has be given and now it's time to eat and in 20 minutes it's over.
Now it's time to put those leftovers to good use so you won't have to cook for maybe 3 days.

The Old Guy.

Thanksgiving Leftover Croquettes

. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. :)


  • 2 -3 cups cooked turkey, chopped up (leftovers)
  • 2 cups prepared stuffing (leftovers)
  • 2 eggs, slightly beaten
  • flour, for dredging
  • breadcrumbs, for dredging
  • 3 tablespoons vegetable oil, for frying (may need more or less)
  • Sauce if not using leftover gravy

  • 1 (12 ounce) can condensed cream of chicken soup (1 can)
  • 12 cup 2% low-fat milk


  1. Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
  2. Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
  3. Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
  4. Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
  5. Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.

Thanksgiving Leftover Extraordinaire!

AKA: "The Pilgrim Hoagie" Adjust amounts to your liking and enjoy. :)


  • 1 hoagie roll
  • 2 tablespoons cranberry sauce
  • 6 ounces cooked turkey, leftovers warmed and sliced
  • 14 cup prepared stuffing, leftovers warmed
  • 3 tablespoons turkey gravy, warmed


  1. Spread cranberry sauce on bottom of hoagie roll.
  2. Place turkey over that, then stuffing, then gravy.
  3. Eat with plenty of napkins!

Thanksgiving Leftover Turkey Divan

I make this every November using some of the leftover turkey from Thanksgiving! It's as traditional as the roasted bird & mashed potatoes!



  1. Preheat oven to 350; grease a 13x9 pan.
  2. Peel broccoli stems, cut into bite-size morsels; cut tops into bite-size pieces also.
  3. In a medium saucepan with about a half-inch of water, steam-parboil broccoli in boiling water--just until broccoli is barely BRIGHT green; drain well, then pour into prepared pan.
  4. Arrange the cut-up turkey (or chicken) over the broccoli.
  5. In a small bowl, combine soup, mayo and oregano; spoon over turkey.
  6. Sprinkle cheese over the pan.
  7. Bake for 45 minutes and cheese is bubbly.

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I'm not sure where I found this brining method, but it is a good one and I use it every year.

I hope you have a very Happy thanksgiving.
The Old Guy

Once you try brining a turkey,  or any other poultry you will never go back to your old method of roasting again. Happy Thanksgiving.

How to Brine a Turkey

A simple brine can take your turkey from standard to spectacular.

The best way to create a moist and tender turkey is by using a brine. Soaking your turkey in a salt-and-water solution for several hours helps the meat hold moisture while cooking. You'll get a juicy turkey every time.
Not prepping a big feast? Brining works great on whole chickens too.
Step 1

Gather the Ingredients

What you'll need: 1/2 cup of salt, 1/2 cup of brown sugar, three teaspoons of peppercorns, two oranges, three teaspoons of dried thyme, three teaspoons of dried basil, 1 1/2 gallons of water and, of course, your turkey.

Step 2

Prepare the Brine

Combine all the ingredients except your turkey in a large stockpot and bring the mixture to a boil over high heat. Turn down the heat and simmer for 15 to 20 minutes. Remove the brine from the heat and allow it to cool.
Don't brine turkeys labeled kosher or prebasted. They've already been seasoned with a salt solution, and brining them again may make your turkey too salty.
Step 3

Rinse & Let the Turkey Rest

If previously frozen, make sure your turkey is completely thawed. Remove the giblets from the cavity and rinse the inside and outside of the turkey in cold water. Pat the turkey dry with paper towels and the submerge it in the brine. Use a container that's large enough to hold the turkey but small enough for your fridge. Or place the turkey and brine in a brining bag, making sure to squeezing out excess air.

Refrigerate your brining turkey for at least 8 hours and up to 24 hours. When it's done, remove the turkey from the brine, rinse and pat it dry with paper towels and now it's ready to roast.

Thursday, September 17, 2015

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Morning Glory Muffins

 These rich muffins will remind you of carrot cake.



  1. Preheat oven to 350 degrees F.
  2. Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon.
  3. In separate bowl mix oil, eggs and vanilla.
  4. Stir wet ingredients into dry until just moistened.
  5. Fold in the apples, carrots, raisins, coconut and nuts (if desired).
  6. Fill greased or paper lined muffin cups 2/3 full.
  7. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  8. Makes 12 muffins.
The Old Guy
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From Chili to Stroganoff, it takes just an hour — or less — to prepare these hearty meals made with ground beef.

Simple Cincinnati Chili

This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. I love this chili better than regular chili!!!



  1. Cook ground beef in large saucepan until no longer pink; drain.
  2. Add chili seasoning, cinnamon, beans and tomato sauce.
  3. Add water to bring to correct consistency.
  4. Bring to a boil.
  5. Reduce heat and simmer 10 minutes.
  6. Serve over spaghetti, topped with cheddar and onions.

Hamburger Stroganoff



  1. Brown beef in large skillet.
  2. Add onions and cook until onions are translucent.
  3. Drain grease.
  4. Stir in condensed soup, then garlic powder, salt, and pepper.
  5. Allow to simmer until all other parts of meal are prepared.
  6. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  7. Serve over egg noodles.

Salisbury Steak

This is the perfect dinner for 2.  Double the recipe if you choose to feed 4.



  1. In a bowl, whisk the egg and milk.
  2. Add bread crumbs, 1 tablespoon gravy mix and onion.
  3. Crumble beef over mixture and mix well.
  4. Shape into two patties, about 3/4 inches thick.
  5. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
  6. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.
The Old Guy

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Here are two recipes to use up all that Zucchini you have in your garden and the zucchini your neighbors may have left on your doorstep.

Zucchini Casserole I

Another way to use Zucchini.Tastes like a quiche,



  1. Mix all ingredients and pour into greased 9X13 pan.
  2. Bake at 350 degrees for 30 minutes

Zucchini Casserole II

A Recipe that I have been making for a long time and still going strong.


  • 4 cups zucchini (peeled and cut into 1//2 inch pieces)
  • 34 cup shredded carrot
  • 12 cup chopped onion
  • 2 14 cups Pepperidge farm seasoned stuffing mix or your favorite brand
  • 12 cup sour cream
  • 1 (14 ounce) can soup (cream of chicken or cream of celery) undiluted


  1. Boil zucchini until tender (drain) or Roast it or Steam it.
  2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
  3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
  4. Gently stir in zucchini
  5. Place in 1 1/2 quart baking dish.
  6. Sprinkle remaining stuffing over top.
  7. Bake at 350 F for 45 minute.

Thursday, April 23, 2015

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Summer Picnic Pasta Salad

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)


  1. Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  2. Cook pasta until al dente.
  3. Rinse with cold water and drain.
  4. Toss pasta with chopped vegetables.
  5. Mix first 5 ingredients of dressing, and slowly whisk in oil.
  6. Season with salt and pepper to taste.
  7. Toss dressing with pasta and vegetables.
  8. Chill until ready to serve.
The Old Guy

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Cauliflower is a very good source of fiber. It is an excellent source of Vitamin C, a very good source of Vitamin K and folate, and a good source of Vitamin B6 and potassium.

In addition, cauliflower is one of the cruciferous vegetables, which have been shown to have anti-cancer properties. It also has a fairly high level of antioxidant phytonutrients on a per-calorie basis.

And besides all of the above, it tastes good!!

Smoky Cauliflower

Smoky Cauliflower Recipe


  • 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley


  • 1. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
  • 2. Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.
  •  Enjoy.
  • The Old Guy

Monday, April 20, 2015

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 My favorite cake recipes are old vintage cakes that I grew up with back in the day.   I love poke cakes! They are always so moist and yummy.

Red Velvet Cheese Cake Poke Cake

Red Velvet cheesecake poke cake

This 5 ingredient dessert will be fairly simple to make and it will definitely score you some cool points from whoever is lucky enough to get a slice!
Cheesecake infused red velvet poke cake
  • 1 box red velvet cake mix (along with ingredients to make cake)
  • 2 (3.4oz) boxes of Cheesecake flavored instant pudding
  • 4c milk
  • 1 (8oz) tub whipped topping (thawed)
  • Mini semi-sweet chocolate chips to sprinkle on top
  1. Make the red velvet cake as directed on the cake mix box in a 9x13 dish
  2. After baking, let stand for a couple moments to cool
  3. Take the handle end of a wooden spoon and poke holes all over the cake, making sure to poke straight down to the bottom
  4. Next you want to make the pudding. Whisk dry pudding mixes with milk until smooth
  5. Now pour the pudding all over the cake, make sure to get plenty in all those holes
  6. Spread pudding out with a spoon or spatula, again concentrate on getting more pudding in the holes
  7. Chill cake for 2 hours in the fridge
  8. Once completely cooled and set, spread on the whipped topping and top with mini chocolate chips.
The Old Guy
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This week I would like to have you experience the wonderful tastes of Poland with two of my favorite Polish foods, Dill Pickle Soup and Stuffed Cabbage

There is a restaurant in Hamtramack Michigan calked 'The Polish Village".  They make a wonderful Dill Pickle Soup.  This recipe really comes close.  Enjoy.

Dill Pickle Soup serve with a rustic bread for a delicious meal

Dill Pickle Soup

 Serves: Serves 6-8


  • 5-1/2 cups chicken broth
  • 1-3/4 pounds russet potatoes, peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice*
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon table salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper

Garnish (optional)

  • sliced dill pickles
  • fresh dill
  • black pepper


  • In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
  • In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
  • Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
  • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
Stuffed Cabbage

Stuffed Cabbage


3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins  (optional)
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you have placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

The Old Guy
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Pasta is one of my favorite foods.  The recipe below will satisfy your pasta fix and the bread dipping sauce and a salad will make for a complete dinner and will have your family saying "Grazie Madre" (thank you mother)


Crock-Pot Cheesy Chicken Spaghetti

If you love creamy, spicy pasta dishes, this Crock-Pot version of Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!


1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crock pot and cook according to directions listed above.

The Old Guy
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Mom's Shell Macaroni and Cheese

This is the ultimate comfort food to me .Mom's extra cheesy recipe for Macaroni Shells and Cheese!


  1. Cook macaroni 10 minutes in boiling salted water.
  2. Coat microwave safe casserole dish with melted butter.
  3. Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
  4. Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
  5. Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
  6. Bake at 350 degrees for 35 minutes or until browned.

The Old Guy