Category Archives: Recipes

This recipe is light, quick and easy – and so good! Feel free to use any other vegetable if you are not an asparagus fan.

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 cups reduced sodium chicken broth
¼ cup water
3 Tbsp cornstarch
2 large eggs, lightly beaten
2 tsp soy sauce
½ tsp rice wine vinegar

Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain in a colander. Rinse under cold water, drain and set aside.

green vegetable, soup, prudent living

Boil asparagus in water.

In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes.

Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Gently stir in the soy sauce and vinegar. Add the asparagus and serve.

asparagus, soup, homemade

Asparagus Egg Drop Soup

Makes about 4 servings.

This post linked to Frugal Food Thursday.

 Cheap Recipes and Money-Saving Tips

Earlier this week I told you how to store ginger. One of our favorite recipes that uses fresh ginger is another recipe adapted from our beloved Pei Mei’s Chinese Cookbook. You can use any green vegetable such as Bok Choy or broccoli. I use a large shallow non-stick pan to cook this meal and use less oil then the recipe calls for.

1 pound lean beef (flank steak)
15 pieces of scallions
15 slices ginger (quarter large)


½ tsp baking soda
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp water
2 Tbsp oil

Seasoning Sauce:

oyster sauce, sesame oil

Ingredients for seasoning sauce.

2 Tbsp oyster sauce
1 Tbsp water
1 tsp sugar
½ tsp cornstarch
½ tsp sesame oil


1 pound green vegetable (bok choy, broccoli)
½ Tbsp wine
½ tsp salt
1 tsp sugar

Slice the beef very thin into 1” squares, put in a bowl and marinate for ½ hour at least (longer is better). Slice the beef when it is still partially frozen as you can cut it into very thin slices. Then add in 2 Tbsp oil and mix well.

beef, Chinese cooking

Remove any fat and slice beef thinly.

Chinese cooking, beef

Beef in marinade










Boil the green vegetable in boiling water for about 2 minutes. Remove from pan and stir-fry with Tbsp oil, season with wine, salt and sugar, set aside.

green vegetable, broccoli


Heat oil in wok add beef and stir fry until done. Remove beef and drain off oil from pan.

Use another 2 Tbsp oil to stir fry scallions and ginger,

ginger, chinese cooking

Thinly sliced ginger

Chinese cooking, scallions


add beef, stir quickly over high heat, add the seasoning sauce.Beef and Broccoli, Chinese cookingbeef and broccoli, Chinese cooking Stir until thickened and heated through. Add broccoli.







Serve over rice and enjoy!

Chinese cooking, beef and broccoli

Beef with Oyster Sauce

Linked to Make-Ahead Meals for Busy Moms

Linked to Foodie Friday too!BWS tips button, GooseberryPatch, Saturdaydishes

I’m sure many of you have fond memories of those delicious icebox cakes made with the Nabisco Famous Chocolate Wafers.

surprise cake, icebox cake

Surprise cake ingredients.

In all the years of enjoying them I never thought to make them as individual cakes. However I came across this recipe in a book called Cook What You Love by Bob and Melinda Blanchard. This recipe makes the most elegant but extremely simple dessert. You make it several hours ahead or even a day ahead so the cookies have time to soften and then serve as a fancy dessert the next night. Good enough for family or company!

1 ¼ cups heavy cream
3 Tbsp sugar
1 tsp vanilla extract
2 tsp instant coffee powder
24 Nabisco Famous Chocolate Wafers
Crushed Chocolate Wafers for garnish

Using an electric mixer beat the cream, sugar, vanilla and coffee together until the cream holds its shape.

whipped cream, dessert

Whipped cream with instant coffee

Spread about 1 Tbsp of the cream onto each wafer. Stack 6 wafers together for each serving, alternating the wafers with the cream and pressing slightly so they hold together.

cookies, prudent living

Wafers and whipped cream

Spread the remaining cream over the outside of the stacks to cover the wafers completely. I use a little wax paper under the first cookie to keep the plate clean.

Using wax paper to keep the plate clean.

Using wax paper to keep the plate clean.

Once the cookies are covered with cream I remove the wax paper.

Once covered, remove the wax paper.

Once covered, remove the wax paper.

Chill for 4-6 hours or overnight. Sprinkle with crushed cookie crumbs and serve.

Ready to serve.

Ready to serve.


Surprise Cake

Surprise Cake

Liked to: MeandMySweets, SaturdayDishes, FoodieFriendsFriday, Sweet2EatBaking, GooseberryPatch

This recipe is from a much-loved cookbook, which is my husband’s. He has owned this book since 1980 and we have enjoyed numerous recipes from it. The cookbook is called Pei Mei’s Chinese Cook Book Volume 1 and is very unique as one page is in Chinese and the other page is in English.

chinese cooking, Pei Mei

Our beloved cookbook.

Miss Fu Pei-Mei was a celebrated television chef in Taiwan and at the time the book was written had over fifteen years of experience demonstrating the art of Chinese cookery. This book is a collection of more than one hundred traditional dishes. We have made many of them and have never been disappointed. The book was originally published in 1969. You can still find used copies online. This recipe feeds about four and is easily doubled. It works equally well for pork, shrimp or fish.

1 lb of boneless chicken
2 peppers (sweet)
1 cup pineapple chunks

½  Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 egg yolk

Seasoning Sauce:
3 Tbsp Vinegar
4 Tbsp sugar
4 Tbsp catsup
3 tsp cornstarch
1 tsp sesame oil

In a medium size bowl, combine marinade ingredients. Slice chicken very thin. Best if done while the chicken is still fairly frozen as you can slice it thinner.

chicken, slicing chicken

Thinly sliced chicken.

Soak in marinade for at least ½ hour.

Cut peppers into halves, remove seeds and membranes, and cut into 1” squares. Set aside.

peppers, chinese cooking

Red and green sweet peppers.

In a small bowl, combine seasoning sauce ingredients. Stir and set aside.

Chinese cooking, seasoning sauce, prudent living

Seasoning sauce ingredients.

Heat a few teaspoons of peanut oil in your wok. I use a non-stick pan, shaped like a wok with a flat bottom. When the oil is hot, stir-fry the chicken until it just starts to brown.

chicken, cooked chicken, stir-fry

Sautéing chicken.

Remove to a bowl. Add peppers and pineapple to pan.

sweet peppers, pineapple

Peppers and pineapple are added to pan.

Stir constantly until just tender but not soft. Add seasoning sauce and chicken. Stir until thickened and serve immediately. Delicious served with rice.

Chinese cooking, prudent living, recipe box

Sweet and Sour Chicken


This chowder recipe has been enjoyed for years. Today was a cloudy day and I decided it was a perfect day to make a batch. You don’t need to use heavy cream when making the chowder I often use milk or fat free half and half. I hope you enjoy it as much as we do.

½ cup diced bacon
2 Tbsp butter
¾ cup chopped onionsoup  ingredients, prudent living
¾ cup chopped celerycelery, homemade soup, chowder
1 quart chicken stock
2 cups diced potatoessoup ingredients, potatoes
3-10 oz packages of frozen corn
1 cup heavy cream
Salt and pepper to taste

Sauté bacon in butter until crisp and browned.

bacon, homemade soup

Saute bacon in butter.

Add onion and celery; cook until vegetables are crisp tender.

celery, bacon, onions, soup ingredients

Add celery and onions to bacon

Meanwhile, measure stock in large pot, add potatoes and cook until just tender.

Puree 2 packages of corn in the blender, using a little of the hot stock while blending. Add blended corn and whole kernels, sautéed vegetables and cream to soup pot. Season to taste with salt and pepper. Heat to serving temperature. Enjoy!


Half finished bowl of chowder.

As a general rule I cook from scratch. Occasionally I will doctor up cake mixes or other time saving mixes. I have a son who loves Lemon Poppy Seed Muffins. I discovered this recipe many years ago. It is quick and easy and you can have a batch of muffins in the oven in no time. I usually have the ingredients on hand so I can mix up a batch when my son is home.

homemade muffins, recipes, poppyseed muffins


Lemon Poppy Seed Muffins

18 ¼ oz pkg White Cake Mix
6 oz pkg lemon pudding
2 Tbsp poppy seeds
3 eggs
1 ¼ cup water
⅓ cup vegetable oil

In a large bowl, blend cake mix, lemon pudding and poppy seeds.

dry ingredients, poppy seeds

Mix dry ingredients together.

In a separate bowl, combine eggs, water and oil.

eggs, muffin mix

Combine eggs, oil and water.

Blend the egg mixture into the dry ingredients and gently stir. Line muffin tin with muffin cups.muffin liners Fill 2/3 full.muffin batter, lemon poppy sed muffins Bake 350 degrees for 20 minutes or until done. Let cool 5 minutes before removing.homemade muffins, lemon, poppy seeds

Makes 20-24 muffins depending on the size of your muffin tin. These muffins freeze well too.

snacks, freezer snacks

These muffins freeze well.

muffin, homemade, prudent living

Ready to eat.


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