I am a star-sort of at least. Remember when I posted that Funeral Potatoes with Ham Recipe? Yes, a long time ago…but it was good and I liked it a lot! I seem to remember a bunch of you commented on it too.

A few weeks ago I was asked if I would mind if BlogHer syndicated it on their site. Of course I said yes…and now there it is…You can even see me on the front page of BlogHer if you rush over. Yes! Just like a real grown up CE! (but not-just a syndicated post)

So, if you missed it or want to give me some moral support-go over and comment Funeral Potatoes with Ham

In the meantime, tonight we are having pesto couscous stuffed portobello mushrooms for dinner.

I made a nifty mushroom sandwich on Friday night for dinner-I took the butter fried mushroom idea from the Mushroom Club, toasted some bread, added some muffalletta olive salad and an avocado to it.

Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

Egg and Green Pepper Family Club Sandwich

Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

Hot Mayonnaise Sauce

Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.

I have a fondness for club sandwiches. I blame a childhood where such things were ladylike and fancy. Of course, I failed at ladylike anything…but I sure did like some grown up lady food. I couldn’t figure out the dresses, heels, discussions or make-up. I didn’t quite understand why all the ladies didn’t have “jobs” but never had a minute to spare. I did understand the club sandwich, but not why it was marked “lady food.”

I still like club sandwiches. My love does not…but I aim to convince her with…the MUSHROOM club sandwich! Yes! A mushroom club sandwich. Coarse cut butter fried mushrooms instead of the original chicken. I need to investigate the peppy mayo though. Because I live with an anti bacon person…I have to skip that too…making it a vegetarian dream sandwich. You know why? Because a little bit of olive makes a fine substitute for bacon when it comes to vegetarians.

I will start with the “Original” club sandwich and continue with the mushroom. Look at the photo though for the Turkey, Duck, Goose, Tongue, Roast Pork, Lobster, Salmon, Flounder Cheese, Boston, or Oyster Club sandwiches.

The Original Club Sandwich

3 slices toast
Butter or Margarine
Lettuce
Mayonnaise
2 slice cooked white chicken meat
2 crisp cooked bacon slices
2 slices tomato

Toast the bread and spread with butter or margarine.Cover one slice with chicken; spread with mayonnaise and top with a lettuce leaf. Place bacon and tomato slices on top. Cover with the remaining toast slice. Fasten securely with 4 wooden toothpicks. Cut the sandwich diagonally into 4 triangles. Stand them upright on a plate. Garnish with pickles, olives, or halved slices tomato.

Mushroom Club Sandwiches

Make according to directions for the original club sandwich; but use instead of chicke, a layer of coarse-chopped butter-fried fresh mushrooms. Add a little chopped scallion or minced olives and use “pepped up mayonnaise”

Better Cooking Library, Sandwich and Party Snack Cook Book, 1964

Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case.

Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.

Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.

Chalet Dip

1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
2 Tablespoons dry sherry
French Bread, cut in 1-inch cubes

Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.

Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.

This recipe is a pain. I will confess to this right up front. It makes for a lot of dirty dishes. It seems fussy. It matters not…it is one of my favorites.

You see…this is a completely wonderful dish to serve to company or to take to a friend with a new baby. Put it in a heart-shaped springform pan-you have a Valentine’s Day to remember.

It comes from a grocery store checkout cookbooklet I bought in the early 90s that is all pies. The cover is missing. No decent information on the publisher at all. I could make guesses based on the products pimped in it…but it is irrelevant really. It isn’t  retro but this recipe makes people swoon.

Please REALLY read all the directions first and as you go along. Otherwise you will end up with some missing egg whites or cheese or generally going “huh?”

Layered Pasta Ricotta Pie

Makes 6 to 8 servings ( I feel like it makes a bit more than that-but I tend to serve with sides)

1/4 (1lb package) Creamette Vermicelli (I tend to use about 1/2 of the package and you can use whatever brand you like)
1/3 cup finely chopped onion
4 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup grated fresh Romano cheese (Yes, I tend to use Parmesan)
3 eggs
1 15 or 16 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and well drained. (I mean it, WELL DRAINED. Press it once it is thawed.)
1/2 tsp salt
1 26 oz jar Classico Di Sicilia Ripe Olives and Mushrooms Pasta Sauce (or any chunky pasta sauce with olive and mushrooms)

Preheat oven to 350. Break vermicelli into thirds; cook according to package directions. Drain. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch springform pan. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce. Serve with pie. Garnish as desired. Refrigerate leftovers. This reheats well.

Because I have a small southern bias….

8 cups sugar, granulated
2 cups light corn syrup
2 cups hot water
1 teaspoon salt
8 egg whites, stiffly beaten
4 teaspoons vanilla extract (yes really)

In a large saucepan combine sugar, corn syrup, water and salt. Cook and stir until sugar dissolves and mixture comes to a boil. Cook to hard ball stage without stirring. Pour hot syrup very slowly over stiffly beaten egg whites, beating constantly at high speed with electric mixer for 5 min or so. Add vanilla and continue beating until mixture forms soft peaks and loses gloss. Drop by teaspoons on waxed paper. Swirl each candy to a peak.

These are a cookie-but in a salty satisfying peanut way. That makes them more for grown ups than for kids in my mind. I am in a peanut mood though, so that could be why. Also, youngest shouldn’t eat peanuts with her braces-though she ignores that in some cases-I think this is one. These are super quick and not too horribly time consuming for non bar cookies. It might go over well if you are looking for a Super Bowl Dessert Type snack…easy to eat…peanuts and beer…go for it!

Heat oven to 375°

Cream together:
1/2 cup Crisco
1/2 cup butter (softened)
1 1/2 cups light brown sugar (packed in cup)

Stir in:
2 eggs
1 1/2 tsp. vanilla

Sift together:
3 cups sifted Gold Medal Flour
1/2 tsp. soda
1 tsp. salt

Mix together then add:

2 cups salted peanuts

Drop rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Flatten with bottom of glass dipped in sugar.

Bake 8 to 10 minutes.

From Betty Crocker’s Cook Book for Boys and Girls, 1957

I know, I said more posts in the new year. I am working on that really. Like yesterday, I got my very own computer to type them on. And we got a printer with a SCANNER on Saturday. So, more pictures for you photo obsessed folk.

But yesterday, I burned a quiche because our oven will broil but not light. The night before I was super sick and Denise picked up dinner at the Dominicks. The day before, that was kid day, commissary day and sub night. The day before Pizza night. The day before um I don’t remember OHHHHHHHH Pasta bar night. I wrote about that over on the Blogher Loving Food and Sharing Recipes Group.

Other craziness going on but that is the sum of it.

Tonight, update on the cholesterol effort: I made steamed broccoli and cauliflower and a mix of brown rice and white rice in the rice steamer I got for Christmas. I grilled tofu (for the first time!) on the indoor grill. It was pretty tasty (especially with that Fiesta Lime Mrs Dash I got at the commissary-who knew there was such yumminess in the no salt section?).

Yes, I have eaten a hamburger happy meal twice in the past four days. (Woo hoo Eleanor the Chippette and “It’s so beautiful” adds a new level to my ability to annoy my family.) But I have also eaten some pretty healthy foods.

Today is the first Monday of January-this is usually a rough month for me-my father died suddenly on January 5, 1996…heart attack…63, grandfather to my two babies and my sister’s two school aged children.

My (now ex) husband was away at the same conference he is at on this very day. (I know this because I had kids on a Monday not a Tuesday night for dinner this week.) I spent that day trying to track him down-not as easy as it would be today when a text would have him in moments. I wrangled an infant and a toddler through Sears to find an outfit to wear to the funeral. That seemed better than reflecting on the fact that the night before I had seen a tv sit-com/dramedy type of show about the space program that he would love the night before at 1 am while I tried to fall asleep. I didn’t brood on the fact that I wasn’t sure how we could get plane tickets home. We were broke. Really broke…but I land on my feet. I always do.

But Mondays and Januaries are all about new starts and new goals and beginnings. This year I have once again bought myself time-you see-my cholesterol has been high since oh let’s just say-the first time it was brought to my attention-the 16 yo was just over 1. Bits, pieces and begs have bought me time without meds. I don’t know why but cholesterol meds scare the hell out of me. Yeah, I will swallow a horrid dose of immune suppression medication without a qualm, but cholesterol meds-I will just exercise and eat better. And while my number has never been the horrific 500+ it was when I had a one year old again. It has hovered around 200 for years though. Each year I sweet talk a doctor into extenuating circumstances and they give me a year. This year-my check up was in December-months late. (busy you know) I got a not-so-sweet January email saying meds. In tiny print it seemed (though actually the same type as the rest of the email) there was a caveat “are you really going to get serious about diet and exercise?” I really want to put you on this med today because of your history. I waffled for a week. Wedding! Vacation. Waffle House!

I replied today. Give me three months. I am going to be serious. It isn’t the meat really! It is the cheese. I left out the part where my mother sent 50 lbs of cheese for Christmas. My triglycerides were great and so was my “good cholesterol.” Still my total cholesterol was a nasty 240.

So, I will be tweaking recipes to be lower cholesterol and exercising more. I have three months. Wish me luck.

I always start with good intentions. Of course the road…

Anyhow-I do intend on a lot of things this year. Santa didn’t bring me a scanner so I will have to work toward meeting a more scans of cool old recipes goal.

He didn’t bring me a blog redesign either-but I do intend on getting that done by Sock Day. This blog needs to enter the new age of web design. Really. The slow loading and rotting ie look and not much better firefox look-pathetic.

I do intend on posting more recipes and more interesting family stuff. Y’all nag me about that will you?

I would like to share YOUR favorite old recipes and scans of them-so if you want to email them to me-go for it.

Anyhow, there is a handful of New Year’s Intentions. Add in exercise more and figure out the road to good health around this house and you have it made.