13-9: Enchiladas

13-9: Enchiladas

Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.

If you want to add some options to your combination plate, you can add in 8-65: Sizzling Skirt Steaks, 3-15: Quick Mexican Soup, or 9-6: Filled Tacos.

Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.

However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.


Read more

11-22: Scallops with Tomatoes

11-22: Scallops with Tomatoes

Simply Delicious says that now (winter) is the time for scallops, so here’s 11-22: Scallops with Tomatoes for you. It’s very similar to one of my FAVORITE recipes from this book, 11-12: Creamy Sautéed Shrimp (otherwise known in my family as “Shrimp Something”).

Seafood + butter + curry + tomatoes + cream is pretty much always going to be a win. With rice, 10/10?

Read more

7-39: Pork Chops with Broccoli and Leek

7-39: Pork Chops with Broccoli and Leek

Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.

If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.

If you want to round out your combo plate for the full experience, you could make some 8-25: Stir-Fried Beef or 11-6: Sweet and Sour Shrimp to go with it. Maybe throw in some 6-39: Chicken Pot Stickers or 1-15: Chinese Spring Rolls on the side?


Read more

7-4: German Pork Stew

7-4: German Pork Stew

Guten Tag! Today, I have 7-4: German Pork Stew for you, which is probably a very appropriate winter-weather dish for right now. This isn’t an original recipe–you can find a lot of varieties of this same dish with just some simple searching. They all seem to include the same three base ingredients: onions, pork, and sauerkraut.

Stews are varied for Simply Delicious–sometimes you get something rather traditionally “stew-like” (like 8-27: Classic Beef Stew), and then sometimes you get recipes like this one that seem closer to…something else. Not anything bad, just not “stew” (as I think of it).


Read more

7-30: Mixed Meat Casserole

7-30: Mixed Meat Casserole

7-30: Mixed Meat Casserole is exactly what it sounds and looks like–they’re not pulling any punches here. It’s like combination fried rice, a little bit of everything.

At least this is somewhat closer to the traditional idea of a casserole–Simply Delicious sometimes gets a little loose with what they categorize as a casserole.


Read more

8-13: Japanese Beef Casserole

8-13: Japanese Beef Casserole

Usually, I give Simply Delicious a hard time for their attempts at “cultural cuisine”–I had gone into 8-13: Japanese Beef Casserole with the same expectations. I even cooked the recipe with that thought in mind–that this was just another lame attempt at something “exotic” for the 1980s housewife crowd to try to excite their disaffected family about. I mean, read that description below and try to imagine how that would go in real life.

However, while researching for the write-up (the last part of this multi-step process), I found some interesting “similar” recipes. I’m still not sure if I’m right or wrong about this one.

Here’s my thoughts on the two things this recipe could be (given my new findings):

  • They might be trying to attempt nikujaga (Japanese “beef stew”), but it’s missing potatoes which are a crucial (and easy to obtain) part of that dish.
  • They’re attempting some sort of pan-Asian sautéed beef/Asian veggies dish that you’d be more likely to find in a dead mall’s food court and just calling it Japanese casserole.

I’m guessing it’s the latter, but if you’d like to decide for yourself, keep reading.

Oh, and that dead mall link above? That’s another one of our projects…


Read more

13-15: Vegetarian Lasagna

13-15: Vegetarian Lasagna

We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.

There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.


Read more

8-37: Roast Beef in Puff Pastry

8-37: Roast Beef in Puff Pastry

I’ve already covered various types of turnovers (beef/spinach/crab), and 8-37: Roast Beef in Puff Pastry can now be added to that list, even if it’s not officially referred to by Simply Delicious as a turnover.

I wasn’t able to pinpoint when ready-to-bake puff pastry was first available in stores–my guess would be somewhere around the 1960s-70s, but I could be totally wrong.

Think of this recipe as a fancy Hot Pocket, because that’s essentially what it is. Look at you, all sophisticated with your fancy Hot Pocket.


Read more

12-21: Luxury Rice with Shrimp

12-21: Luxury Rice with Shrimp

When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.

One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.

This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time 💰💰). So much for trying to reduce my environmental and financial impact.

Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.


Read more

7-53: Cider-Braised Pork Chops

7-53: Cider-Braised Pork Chops

I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.

There’s a TON of pork chop recipes in this book–I feel like every time I think I’ve got them all, another one pops up. If you like pork chops, check out 7-28: Pork Chops with Rosemary, 7-9: Hunter’s Style Pork Chops, or 7-26: Maple-Glazed Pork Chops for just a few examples.


Read more