This has been a summer of travel for me and at one stop I sat down and poured through my mom’s vast cookbook selection. Years ago, church cookbooks and community cookbooks were very popular. Her collection is impressive and I love to read them when I get a chance. In one old tattered well-loved cookbook I found these recipes, no name attached just a recipe that someone loved and wanted to share. I can see why they submitted these recipes, they are delicious, easy to prepare and make a wonderful quick meal. I have to say, I get great pleasure reading the recipes and my mom’s comments – these recipes date back to when microwaves were a novelty and premade, prepackaged dinner mixes were unheard of. This was the time when everything was made fresh with market items they purchased or items they grew in their gardens. Just the way I love to cook now!
5 Ingredient Pepperoni Pie
Ingredients
- 3/4 cup diced pepperoni
- 3/4 cup diced Muenster cheese
- 3/4 cup flour
- 2 eggs, beaten
- 1 cup milk
- marinara sauce, optional
Instructions
-
Preheat oven to 400 degrees. Grease a 9 inch pie pan. In a mixing bowl stir together all of the ingredients, pour into the prepared pie pan. Bake for 30 - 35 minutes or until puffed and golden brown. Remove from the oven and serve immediately. Serve with marinara sauce, if desired.
Italian Sausages with Spinach
Ingredients
- 6 - 8 Italian sausages, sliced in half lengthwise
- 2-3 tablespoons olive oil
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/4 cup water
- 1/2 cup white wine
- 4 - 5 cups fresh baby spinach
Instructions
-
In a large skillet, heat one tablespoon olive oil, brown sausages on all sides. Add the 1/4 cup water, cover and cook for an additional 10 minutes. Remove sausages from the skillet, cover with foil to keep warm. In the skillet, add additional 2-3 tablespoons of olive oil, add onion and garlic, saute for a few minutes, stirring constantly. Add spinach, stir quickly, add wine, cover and cook just until wilted. Add cooked sausages, heat through and serve.