Category Archives: recipe

Cucumber Salad with a twist

I was thinking about doing some refrigerator pickles, but I came across a different recipe. It was from Isabelle (not my mom Isabelle) a friend of a friend.

I had to hurry if I was going to use the cucumbers in my fridge.

Here’s Isabelle’s Cucumber Salad recipe:

8 cups sliced cukes (I’m not exactly sure how much I had. I didn’t measure.) 1 cup chopped green pepper ( I didn’t have any green pepper but I did have some little orange ones.) I probably had 1/4 cup of pepper. 2 or 3 onions, sliced (Again I didn’t measure.) 1 Tbsp canning salt (I went a little light on the salt.)

Mix above ingredients. Let stand 1 hour. Drain.

Add: 1/2 tsp mustard seed (I used dried mustard.); 1/2 tsp. celery seed; 2 cups sugar; and 1 cup vinegar. (I heated this mixture in the microwave to almost boiling. Isabelle didn’t do this.)

Pour spice mixture over vegetables. Let stand 1/2 hour. Put it in plastic containers and freeze.

The onions should break up into rings as you mix in the salt to the raw vegetables.

The finished pickles are above. I put one container in the freezer and another in the fridge. I’m munching on those.

Oh, I forgot to say that I added 1/2 tsp of dried dill to my mixture. Isabelle didn’t.

This is an easy and yummy cucumber salad, even with my changes.

I see a recipe as a guide, not a commandment. Don’t be afraid to experiment.

Copyright © 2020 by Susan Manzke, all rights reserved

Quiche — a sort-of-recipe

I ate a slice of quiche made by someone else. It was good, but I knew I made better.

Though I haven’t been baking, making a quiche kept creeping into my thoughts until I had to do it.

First, I listened to Alexa tell me a recipe. Then I took what I had at home and without measuring, I made my egg pie.


1 frozen pie crust; 5 eggs; some half and half (I used condensed milk from a can because that’s what I had), chopped up bacon, onion, mushroom, shredded cheese, salt, and pepper to taste.

Mix ingredients, pour into pie crust, bake.

I have a countertop oven on my back porch, so that’s where I baked it.

I kept an eye on it, but it took about an hour at 350 degrees.

I had inserted a knife in the center at about 45 minutes and it was still liquidy.

The result was very yummy. Measuring and choice of ingredients are always optional.

I’ll be eating this quiche for a few meals, but that’s okay with me.

So, now you have a rough outline, not a recipe for a homemade quiche.

Copyright © 2020 by Susan Manzke, all rights reserve

Rhubarb Crisp — recipe

I made this every spring with fresh rhubarb, until Bob plowed up my rhubarb. These days I pick rhubarb at our neighbors’.

I halved my recipe this year and omitted the crust and found it just as good.

Here’s is my crust-less Rhubarb Crisp recipe

1 1/2 cup sugar, 1/2 cup flour, 1/2 tsp. salt, 3/4 tsp baking powder, 2 eggs, 2 cups diced raw rhubarb (or more)…

rhubarb crisp mixture

…when I cut up my rhubarb, I had more than needed, but I added it anyway, so I used almost double the rhubarb called for.

Baked in a casserole dish at 350 degrees for 45 minutes, or until it seemed done.

Let cool before eating.

It comes our sweet/tart and creamy.

I did not miss having a crust at all.

Copyright © 2020 by Susan Manzke, all rights reserved