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Like all the other retirement chapters on this site, this recipe section is based on personal experience – cooking for one or two is sometimes a unwelcome chore and menus have a tendency, over time, to become boring at best.
Also, retirement recipes that allow you to cook once and eat twice are a bonus much appreciated by seniors - unless their creative retirement hobby is cooking.

You will soon realize as you view the various recipes, that we are not presenting this collection as a nutrition guide for seniors – as a matter of fact, my first offering is guaranteed to snap shut your arteries on contact – just remember that retirees eating oath – “moderation, always moderation.”

This retirement recipe chapter is ever-growing thanks to contributions from friends, family, my own research but mostly from site visitors like you.
If you have a retirement recipe to offer, please use the form at the bottom of this page – thank you, and I look forward to receiving your retirement recipes.

All the retirement recipes listed in this chapter are freebees – but this one is commercial – it’s about a recipe book that’s a “must have” in any kitchen, but especially a retirees kitchen, because it offers up an interesting culinary challenge - Make your own “EARLY BIRD SPECIAL” or wow the grandkids.

The Copy Cat Recipe Book! contains over 750 Secret Copycat Recipes from your favorite restaurants - Red Lobster - Applebee's - Chili's - Olive Garden - T.G.I. Fridays - Outback Steakhouse - Starbucks

Great fun trying to match the pros – I’m close on the Red Lobster Cheddar Bay Biscuits

The Copy Cat Recipe Book! come with a full 56-Day, No Questions Asked, Money Back Guarantee – just take a look at the recipes you can copy.

Retirement Recipe - Canadian Beaver Tails

This is my personal contribution – great treat when you have the gang from the senior’s center over to the house.
In other parts of North America, its known as “Fried Dough” – deep fried pastry coated with darn near anything you want such as - powered sugar –fruit sauces-cinnamon-chocolate syrup-whipped cream or up here in the great white North – Maple Syrup – eat them warm.

• 2-1/2 tsp active dry yeast
• ¼ cup warm water
• ¼ cup granulated sugar
• ½ cup warm whole milk
• 1 egg, lightly beaten
• 3 tbsp vegetable oil + more for frying
• ½ tsp vanilla extract
• ½ tsp salt
• 2-1/2 cups +• ¼ cup unbleached all-purpose flour

COATING:

• 3/4 cup granulated sugar
• 1 tbsp ground cinnamon

PREPARATION:

In large bowl, stir together yeast, water and pinch of the sugar. Let stand 5 minutes, until yeast is frothy.
Stir in remaining sugar, milk, egg, 3 tablespoons oil, vanilla and salt.
Stir in 2-1/2 cups flour to make soft dough.
Sprinkle work surface with some of remaining 1/4 cup flour.
Turn out dough.
Knead 5 to 8 minutes, adding remaining flour about a tablespoon at a time as needed to form firm, smooth dough.
Place in greased bowl.
Turn to coat. Cover with plastic wrap. Let rise in warm place about 45 minutes.

Gently deflate dough. Pinch off ball 1-3/4 to 2 inches in diameter.
Using rolling pin, roll into oval. Set aside.
Repeat with remaining dough. (You should have 16 ovals.)
Cover with clean kitchen towel. Let sit 30 minutes.
Pour oil about 1-inch deep into large, wide pan. Heat on medium-high to temperature about 385F. (Tiny bit of dough should sizzle and swell immediately.)
Meanwhile, for coating, stir together granulated sugar and cinnamon in large, shallow wide bowl.
Slightly stretch 2 ovals into beaver tail shapes.
Add to oil.
Fry, turning once, until golden brown, about 30 seconds per side.
Reduce heat if they brown too quickly.
Lift out with tongs, drain on paper towels. Repeat with remaining dough.
Dip hot Beaver Tails in coating - Eat warm - makes 16.

• 10 to 12 small Porter (golfball-size) tomatoes (green or ripe) which have been cubed or chunked into bite-size.
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon cider vinegar
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder or onion flakes (optional)
• 1/4 cup flour
• 1/4 cup crushed cornflakes
• 1 Tablespoon crumbled crisp bacon
• 1/3 cup butter or corn oil

Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil).
Then take heaped tablespoons full of mixture.
Place into palm of hand to shape into rounds about 1/2 inch thickness.
Place into medium preheated non-stick coated skillet.
Cook until desired golden brown. Turn only once – serves 4.
Serve hot as side dish, or with honey or molasses.

Retirement Recipe - Honey mustard chicken and carrots
From Jill Wendholt Silva – Kansas City Star.

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast halves
• 2/3 cup fat-free, sodium-reduced chicken broth
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons honey mustard
• 1 (16-ounce) package fresh baby carrots
• 2 green onions, chopped

Heat oil in large skillet over medium-high heat.
Add chicken and brown well on both sides.
Stir together broth, thyme, lemon pepper, garlic powder and honey mustard; pour over chicken.
Cover and cook 10 minutes.
Add carrots, reduce heat to medium, and cook, covered, about 15 minutes for crisp-tender texture or 20 to 25 minutes for softer carrots; stir carrot and chicken mixture several times during cooking so it doesn't stick to the bottom of the pan.
Chicken is fully cooked when the internal temperature reaches 170 degrees on a meat thermometer.
Garnish with green onions. Serve about half of Honey Mustard Chicken and Carrots, and reserve half for Chicken and Vegetable Soup with Barley - makes 4 servings.

Retirement Recipe – Betty’s Hot Pub Pot

OK, I admit I’m hooked on the Brit TV soap – Coronation Street Corrie is a prime time hit in Canada and hundreds of other countries around the world. The exception, unfortunately, is the United States.
Coronation Street debuted on the ITV network on Friday December 9,1960. Its center point is the Rovers Return pub.

Betty Turpin, played by former music hall star, Betty Driver, has been a barmaid at the pub since June 1969 and is now, like the actress who plays her, in her eighties.
Over the years I've watched the series, Betty's hotpot has continued to be the main source of nourishment at the Rovers and while doing research for this new retirement recipes chapter, I came across a site that claims this is Betty's secret Hotpot recipe>

• 1½ lbs. Lamb neck meat- cubed
• 1½ lbs. potatoes, leave skin on and slice thinly
• 1 large onion, chopped
• 1¼ cup stock or water
• 3 oz butter or cooking oil or bacon fat - or 1 ½ oz each butter and oil
• 1 tablespoon flour
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• salt and pepper to taste

Pre-heat the oven to 325.
Seal meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned.
When browned put meat in deep oven proof casserole.
In same pan sauté onions in pan juices adding more butter, oil, fat if needed - when they begin to turn brown sprinkle with flour.
Stir until roux begins to brown, stir in a little stock or water - stir quickly to avoid lumps.
Stirring constantly add remaining liquid and bring to a simmer. Add Worchestershire and season to taste.
Pour onions and liquid over meat, mix well and add bay leave.
Layer potatoes over meat, seasoning each layer with salt and pepper.
Cover and cook in oven for 2 hours, 1/2 hour uncovered.
If potatoes haven't browned place under grill.
Note, - brush potatoes with butter or oil if they appear dry.

Retirement Recipe for – Baked Corn

From my Florida neighbours Craig and Cathy Olson, who’s home state is Minnesota.

• 1 or 2 cans creamed corn (I use two)
• 2 eggs, well beaten
• 1 Tbsp butter or margarine
• 1 tsp flour
• 2 Tbsp milk or cream
• 1 tsp salt and pepper to taste

Mix all ingredients together and bake uncovered at 400 for approx 1 hour. (Test doneness with a knife - if corn sticks to blade bake a little longer.)

Retirement Recipe for – Breakfast Burrito

From Washington Farmers Market.

2 teaspoons vegetable oil

In a large skillet, heat oil on medium setting.
Add onion, green pepper, potatoes, and garlic.
Cook until potatoes are tender, about 10 minutes.
Raw potatoes may need longer - check for doneness with a fork.
Spread the potatoes out to the sides of the skillet, leaving a space in the middle for the eggs.
Add the eggs and scramble them until cooked (do not mix with the potatoes until eggs are cooked through).
Stir all the ingredients together.
Wrap tortillas burrito style and top with salsa.

Retirement Recipe tips

From Elma Hickman – Halifax, N.S.

1. Reheat Pizza
   Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
2. Easy Deviled Eggs
   Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. ust throw bag away when done easy clean up.
3. Expanding Frosting
   When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.
4. Reheating refrigerated bread
   To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
5. Measuring Cups
   Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

This retirement recipe chapter is ever-growing thanks to contributions from friends, family, my own research but mostly from site visitors like you.

To make it even easier and more fun, I’ve just opened up an interactive recipe sharing form were you can share your recipes – post comments –upload pictures on your own webpage – give it a try.

How about building a creative retirement job based on your love of cooking and collecting recipes? See how others are earning extra income with their kitchen knowledge and retirement recipes.

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