1-23: Pita Pockets

1-23: Pita Pockets

Today, I have the last unmade Group 01 recipe in my possession to share with you today, 1-23: Pita Pockets. They’re essentially sandwiches with two sorts of filling, both very 1980s/”light”.

One of my favorite restaurants is called Pita Pockets–I’ve been going there since I was in high school (over 20 years…eeek) and it’s one of the places I try to stop at when I find myself back in Southern California. Their pita sandwiches are very different from what we’ve got here today (and theirs are WAY better).

I remember pitas being a big deal in the 1980s-1990s, so it’s not surprising that they were included in this recipe collection. They’re still super popular today, but they’re not as “new” of a concept. Speaking of new, this one came from the NEW book, hence why I wasn’t aware until relatively recently that Simply Delicious even had a pita sandwich recipe.


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9-23: Fruity Sausage Kebabs

9-23: Fruity Sausage Kebabs

It’s fruit, and it’s sausage–on a kebab. Not much more to 9-23: Fruity Sausage Kebabs than that. We gave up our BBQ grill a few years ago after our apartment changed owners and haven’t purchased a new one yet since we bought our house. However, that’s okay: you can do these kebabs with just a toaster oven or broiler.

9-23: Fruity Sausage Kebabs is the last recipe I have (as of now) for Group 9: Ground Meat & Sausage. I assume there are other ones out there (since my numbers jump around a bit, especially at the end), but this is it for this group for me. Every so often, I’ll get email requests for particular recipes, and it’s always for ones I don’t have–apologies for that, this project was never intended to be a complete listing of all of the available recipes.


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9-45: Country-Style Sausage Medley

9-45: Country-Style Sausage Medley

“Country-Style” carries multiple definitions and connotations. The author of 9-45: Country-Style Sausage Medley surmised that a dish containing this many varieties of vegetables must be “country-style”. Chicken sausage is a low calorie option, however, it lacks the punch of flavor a good beef sausage can provide.

This dish contains a lot of vegetables already. If I had to add any other vegetables, I might substitute the cabbage for Brussels sprouts.


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9-13: Hungarian Frittata

9-13: Hungarian Frittata

Frittata is one of my favorite dishes. I could eat eggs all day: morning, noon, and night. I am so happy that the meme of Put an Egg On It has come into existence. A warm egg yolk on top of well done corned beef hash is my favorite application of Put an Egg On It. Sausages and salami inside a bed of scrambled eggs could be a close second for best application of eggs in a dish.

A frittata sounds a lot like an omelette: Eggs, veggies, and meat combined together. The difference is in how the ingredients are combined.


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2-20: Potato and Sausage Salad

2-20: Potato and Sausage Salad

Simply Delicious has a few variations on potato salad–2-17: Spicy Potato Salad is closer to a German variation, using a vinegar dressing instead of mayonnaise. This recipe, 2-20: Potato and Sausage Salad not only uses mayonnaise, but includes your choice of cured meat to accompany it–I went with chicken sausage, but you can use hot dogs, spicy links, or anything similar.

I caught a typo here–they mention capers in this blurb above, but dropped it from the actual ingredients list after the jump. I never realized it and now wish I had–capers would have been a welcome addition to this potato salad, especially instead of beets.


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1-5: Pigs in a Blanket

1-5: Pigs in a Blanket

The second of two appetizer dishes I made for Thanksgiving this year (TGV 2016), 1-5: Pigs in a Blanket aren’t a surprise to many who grew up with these being served at various parties & gatherings. I’ve been looking for an event like this to make this recipe for, and I finally found it–it doesn’t get more traditional American than Thanksgiving.

This was the sixth of seven dishes I cooked for this year’s feast, and I made these the day of Thanksgiving (Thursday 11/24) while I waited for the whole wheat kernels I needed for 17-5: Hot Seedy Rolls to finish soaking. I waited until the day of to make these because they really taste best as fresh as you can make them.

Since this is technically being posted after Thanksgiving, these work well for Christmas, parties, or really even just a Saturday night Netflix marathon. The stains and wrinkling of the card (I scanned these over two years ago at this point) tell me someone else may have whipped up some of these sometime in the past, although no other clues exist pointing to whom or when. The tagline at the bottom is right though–most everyone can get on board with these “pigs”.


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