Simply Delicious: The Cookbook Project – Page 48 – A recipe-by-recipe adventure working our way through a treasured set of 1980s subscription-based cookbooks.

Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom always referred to it as “Shrimp Something”, but its official name is 11-12: Creamy Sautéed Shrimp.

You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and my mom would make this dish.

I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m trying to say is that this dish has a lot of feels attached to it.

This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔

I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.

My options for cooking have been limited lately, so I’ve been gravitating towards simpler recipes in order to keep it manageable, yet active. You really can’t get much simpler than 2-6: Greek Salad.

This is a great recipe for summer–most of the ingredients are in season and it’s super light. We made it for dinner instead of lunch as suggested, but I’m sure the folks at Simply Delicious won’t mind.

I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.

However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂

Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.

4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.

These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.

“Oriental” is a word you don’t hear often anymore (for good reason)–this would probably be referred to as an Asian dish in a modern cookbook. 7-11: Oriental Stir-Fried Pork is a pretty standard Asian stir-fry starter recipe which could also work with chicken, beef, or shrimp.

The teaser line on the front reads “tantalizing flavor”. Not so much, at least in my opinion. This is a basic bare-bones stir-fry–if you want something that’s going to have some kick to it, you’re gonna have to do it yourself.

Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.

This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. 🔬

Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.

Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂

An old favorite that I’d like to share with you today: 4-21: Herb-Roasted Potatoes. 🍃

These are essentially homemade oven fries, and they’re super easy to do. So easy, in fact, that I used to use these as one of my recipes for when I taught elementary & middle school kids to cook in an after-school program a few years ago. If a kindergartener can do it, you can too.

Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟

Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.