tag:blogger.com,1999:blog-86963834936747686652024-03-19T04:48:29.224-04:00Grannie PantriesA place to appreciate the horrors of vintage cookbooksPoppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.comBlogger1150125tag:blogger.com,1999:blog-8696383493674768665.post-20654803590578571052024-03-16T08:56:00.000-04:002024-03-16T08:56:14.041-04:00Funny Name: Tiny Hats Edition<p>I've already expressed amusement at <i><a href="https://granniepantries.blogspot.com/2023/10/recipes-from-your-plastic-wrap.html" target="_blank">The Any Oven Cookbook</a></i>'s (Saran Wrap, 1981) insistence that it's a great idea to cook seafood in the microwave. While that's still relevant for today's recipe, I'm more amused by the recipe title.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTcEy2Xzp2kjHXSk-zyeErDDB6aaxCYgUVopiVHyoUtCAmZu4j6ZYfNCsubRJ1KkYaSZCHiJi4HiEaCHH6XkBg2DZ0LCgHoMjOEwyi7O9SaWDRNP-eqYvAPZfibJV6464lyLYQhF5bVQYYAPuC4wv7Lw11YMy3XdCDEm-UxiYVOn2_taZKlrbrJarMaVT/s2078/shrimpy%20flounder%20turbans.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2078" data-original-width="1258" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTcEy2Xzp2kjHXSk-zyeErDDB6aaxCYgUVopiVHyoUtCAmZu4j6ZYfNCsubRJ1KkYaSZCHiJi4HiEaCHH6XkBg2DZ0LCgHoMjOEwyi7O9SaWDRNP-eqYvAPZfibJV6464lyLYQhF5bVQYYAPuC4wv7Lw11YMy3XdCDEm-UxiYVOn2_taZKlrbrJarMaVT/w388-h640/shrimpy%20flounder%20turbans.png" width="388" /></a></div><p>I'm caught between asking whether anybody else imagines hats for undersized fish when they hear this name and proclaiming that "Shrimpy Flounder Turbans" would be a good band name.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaNq9sW0ED-6N469gpwRxLlLJzxZDpH-8_zRLZdcCaMh0VeAWfYrWKRlGaDuJ39wV9LqZOiFzDdx-4PkgqmdAutHYW0sNrAhwaCm4uZuqcZd_kKLj0xmG5gke2jfEkVU6he6u6l0r2Bq9dTk6-ITxNDHL7JXm4eTuvZBw3TeKeASBR06_ud2HIutmqtK8/s480/turd%20ferguson%20shrimpy%20flounder%20turbans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaNq9sW0ED-6N469gpwRxLlLJzxZDpH-8_zRLZdcCaMh0VeAWfYrWKRlGaDuJ39wV9LqZOiFzDdx-4PkgqmdAutHYW0sNrAhwaCm4uZuqcZd_kKLj0xmG5gke2jfEkVU6he6u6l0r2Bq9dTk6-ITxNDHL7JXm4eTuvZBw3TeKeASBR06_ud2HIutmqtK8/w640-h480/turd%20ferguson%20shrimpy%20flounder%20turbans.jpg" width="640" /></a></div><p><br /></p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-15594274619587561582024-03-12T23:45:00.000-04:002024-03-12T23:45:21.505-04:00Veggie-Heavy Oddities from the HilltopI wasn't sure what to expect from <i>Hilltop YWCA Cook Book</i> (January 1970). All I knew was that "Gourmet Classes and 'Tuesday at the 'Y'" were somehow involved. (The cover is as much explanation as the book offers.)<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZUOyAxcxRkNTAPFjnr513G2NHtHpVMfWQdffj0EhO6q5DkQAd0tzFqjuvqsmqfopDozfinXFZ1_EpvnJ_CO2Q8yVMv0nI3bDg2ibqzKmfplB9gwecSSgHrgZgrPtmLp-GvZr_iG4WrhtfZ7bcu6qUFChycFjqAFMBvA5MPI7frgYKwPCwecrgKgo7A/s2453/hilltop%20ywca%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2453" data-original-width="1599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZUOyAxcxRkNTAPFjnr513G2NHtHpVMfWQdffj0EhO6q5DkQAd0tzFqjuvqsmqfopDozfinXFZ1_EpvnJ_CO2Q8yVMv0nI3bDg2ibqzKmfplB9gwecSSgHrgZgrPtmLp-GvZr_iG4WrhtfZ7bcu6qUFChycFjqAFMBvA5MPI7frgYKwPCwecrgKgo7A/w418-h640/hilltop%20ywca%20cover.png" width="418" /></a></div><br /><div>I did like the chicken tiptoeing past the salt shaker and pepper grinder. She's hoping she can escape before anybody realizes that dinner is sneaking away. I couldn't let her get away, though, so I picked this book up. </div><div><br /></div><div>A lot of the collection consists of baked goods that sound perfectly fine-- so the pictures of cakes and pie on the cover are pretty representative of the recipes in this collection. You know I'm here for the weirder stuff, though!</div><div><br /></div><div>The Minnesota Casserole may not strike you as weird because it is a pretty standard midwestern casserole.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxRCcaDRDhgljvfnSdyesS3ou0okOHT8MRQU6ZGuk-Asy7aqMaPd3CEq2LVf6Vy6VqVcXQzMtGOtNiurcth7QwbYu78iO_8XKI0l3qGWg9boCvTSNA1j7Cnkxq-a44b2xsKA9OEDnoQqsvY1u9a5uDPfAIv-fsbEVj_pikp-0TPXyw6EjHS8TTKU8Ww/s1443/minnesota%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="470" data-original-width="1443" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxRCcaDRDhgljvfnSdyesS3ou0okOHT8MRQU6ZGuk-Asy7aqMaPd3CEq2LVf6Vy6VqVcXQzMtGOtNiurcth7QwbYu78iO_8XKI0l3qGWg9boCvTSNA1j7Cnkxq-a44b2xsKA9OEDnoQqsvY1u9a5uDPfAIv-fsbEVj_pikp-0TPXyw6EjHS8TTKU8Ww/w640-h208/minnesota%20casserole.png" width="640" /></a></div><br /><div>Ground beef, onion, celery, various canned soups and veggies, rice, and soy sauce. The thing that shocked me was that Irene Agin labeled this as Minnesota. In any other regional cookbook I have, this would be called "Oriental Casserole" (or something similarly appalling) because of the soy sauce, rice, and Chinese noodles. The fact that this was accurately identified as something belonging more to the midwestern U.S. than to the far east impressed me far more than it probably should have.... The Hilltoppers shocked me without even trying!</div><div><br /></div><div>If you want to get weirder, though, the Party Sweet Potatoes straddle the line of sweet and savory...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai-qVCNu6y7SUpU8d9ILIN7X7Qq7ZnVmI9mZ5ycDLjtUUSpzmiE3bxSdQOdONTIluy_CJCs34eMScHZqH6MC8EbQH5MVfzAAAI9WFsmht4-Ka0l3Se7NDai0vzL4uM7DBwtQXRB2gjguIuJdizaRm-VCuz8a4VQQ2SOt1ywNIrzcHQD1_GyOTWIcDag/s1319/party%20sweet%20potatoes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="1319" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai-qVCNu6y7SUpU8d9ILIN7X7Qq7ZnVmI9mZ5ycDLjtUUSpzmiE3bxSdQOdONTIluy_CJCs34eMScHZqH6MC8EbQH5MVfzAAAI9WFsmht4-Ka0l3Se7NDai0vzL4uM7DBwtQXRB2gjguIuJdizaRm-VCuz8a4VQQ2SOt1ywNIrzcHQD1_GyOTWIcDag/w640-h294/party%20sweet%20potatoes.png" width="640" /></a></div><div><br /></div><div>Whether canned onions and apricot halves in a brown sugar sauce sounds better or worse than marshmallows and/or canned pineapple as a sweet potato topper is your call.</div><div><br /></div><div>Another oddity, the Baked Tomato does not involve an actual baked tomato.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHV5QCikCoJ3Yrgh6OwSu0r9P_7I2VhLV0Inzh-0a8umu9SNnuMRVSg6wgFVWbtcXvtVnMXR4bIEGCenA26T5F0ptEVp5JQuUXjPMYx2bJIyweCqYadlJ40_zJMs2UKPAx_drZBEtmnkm62GC92qKT1Os4NFGq1vJONTGaS1M_iZREW2eJ9Ul1nHN0w/s1292/baked%20tomato.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="1292" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHV5QCikCoJ3Yrgh6OwSu0r9P_7I2VhLV0Inzh-0a8umu9SNnuMRVSg6wgFVWbtcXvtVnMXR4bIEGCenA26T5F0ptEVp5JQuUXjPMYx2bJIyweCqYadlJ40_zJMs2UKPAx_drZBEtmnkm62GC92qKT1Os4NFGq1vJONTGaS1M_iZREW2eJ9Ul1nHN0w/w640-h174/baked%20tomato.png" width="640" /></a></div><br /><div>Instead, it's a bread-pudding-ish concoction with tomato juice as the liquid.</div><div><br /></div><div>And for the dieters, there's a weird little salad.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRUjuM4dMc1AcgENzyuCdDoP2wTPTtfk5Qx5tnxLNsNZB97DERt_uSeCg-eMtyfO7R_cPpYDF_RYLxJdFWnNRZnqV2j-RWXfXDqytP0Hg6AsKfP3-myW0mo6Xi-z8-fPS_0ZMgpnTkheHj7BPcbneZoi9eFlvCPJ7fQvm5i6YgiH61CaEKuWV5PMMzQ/s1411/cottage%20cheese%20and%20kidney%20bean%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="1411" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRUjuM4dMc1AcgENzyuCdDoP2wTPTtfk5Qx5tnxLNsNZB97DERt_uSeCg-eMtyfO7R_cPpYDF_RYLxJdFWnNRZnqV2j-RWXfXDqytP0Hg6AsKfP3-myW0mo6Xi-z8-fPS_0ZMgpnTkheHj7BPcbneZoi9eFlvCPJ7fQvm5i6YgiH61CaEKuWV5PMMzQ/w640-h284/cottage%20cheese%20and%20kidney%20bean%20salad.png" width="640" /></a></div><br /><div>Ever yearned for kidney beans and shredded cabbage suspended in a jiggly mass of cottage cheese and French dressing? No? Well, that will make portion control a snap.</div><div><br /></div><div>And now I wonder if the chicken on the cover of the cookbook is actually planning to cross the road because she lives near Mickey Shaw. Maybe she's just trying to escape the smell of Cottage Cheese and Kidney Bean Salad, and somebody up the road is baking a layer cake and just <i>might </i>have leftover crumbs to throw in the yard. A chicken can dream...</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-5804977733493289672024-03-09T09:16:00.001-05:002024-03-09T09:16:58.950-05:00Funny Name: Put the Dentist on Speed Dial Edition<p>The Bake-Off recipes should at least sound appealing, right? I'm not so sure <i><a href="https://granniepantries.blogspot.com/2023/11/pillsbury-time-capsule.html">Bake-Off Cook Book</a> </i>(Pillsbury, 1968) worried overly much about what the contestants named their recipes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3Rf_-UP2EPke1YGakXb92wVxJAOyrK281FvWG6wIzywZn7TTZMNsEuxZq13QfYhvSroy3Y-JF2FmNWedSVhG-XbmCmoGuQqFgK1szD5f-H2udYoLaGU-BmbMXdwoTwlv00_HSpMrfd_GYSoGGtOSrtDsfatvTTx6JFvx6bb2PMlCPP8IJ3br9OuUieg/s1515/fork%20n%20finger%20onion%20pie.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1217" data-original-width="1515" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3Rf_-UP2EPke1YGakXb92wVxJAOyrK281FvWG6wIzywZn7TTZMNsEuxZq13QfYhvSroy3Y-JF2FmNWedSVhG-XbmCmoGuQqFgK1szD5f-H2udYoLaGU-BmbMXdwoTwlv00_HSpMrfd_GYSoGGtOSrtDsfatvTTx6JFvx6bb2PMlCPP8IJ3br9OuUieg/w640-h514/fork%20n%20finger%20onion%20pie.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerO4CggWrKQFh10u65Jp-sgDgsCtj8PwFkKGaUfuVFeEgJyGzZyS5jgIFjmr2dVTJ8rthzF7TFkt6aUgZRnNLH63sZ_RzsvOe9KTOFkjVDwqw9aL7rrBfo8wOl76eHkuBPXaa0OkIbjfg3wTbPOUzCNZPAOcnwrOnLtDmpT2xkITzgU5vJiZXOKlUEzdb/s1451/fork%20n%20finger%20onion%20pie%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1451" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerO4CggWrKQFh10u65Jp-sgDgsCtj8PwFkKGaUfuVFeEgJyGzZyS5jgIFjmr2dVTJ8rthzF7TFkt6aUgZRnNLH63sZ_RzsvOe9KTOFkjVDwqw9aL7rrBfo8wOl76eHkuBPXaa0OkIbjfg3wTbPOUzCNZPAOcnwrOnLtDmpT2xkITzgU5vJiZXOKlUEzdb/w640-h500/fork%20n%20finger%20onion%20pie%20pic.png" width="640" /></a></div><div><br /></div>I imagine the fork means that the dough can be mixed with a fork and the finger means that it can then be patted in the pan with one's fingers, but I can't help but think that Fork 'N Finger Onion Pie sounds like something that would break your teeth. If biting down on a metal fork doesn't get you, biting down on a finger bone surely will! (And for those of you keeping score, this is another recipe with <a href="https://granniepantries.blogspot.com/2024/02/pillsbury-does-mashed-potato.html" target="_blank">gratuitous potato flakes</a>.)<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7r4xWwW-bXQqzjYF9ybUvknaYO71WZvbNGRdU7CD87n3Dwa9wVR5gB6Hp864O28vEu1Ff5OIs0ULOEfr2OPSUb6gXRM4JSpHUSdHcHff1jCGiBkRWc1US2v6Udoy3xdl_mNoArudZJtPeIAm8fdc4ZMEynBKfe9sS_23r6k0uUpd0CNDjDXoHfGX2oPmi/s480/turd%20ferguson%20fork%20n%20finger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7r4xWwW-bXQqzjYF9ybUvknaYO71WZvbNGRdU7CD87n3Dwa9wVR5gB6Hp864O28vEu1Ff5OIs0ULOEfr2OPSUb6gXRM4JSpHUSdHcHff1jCGiBkRWc1US2v6Udoy3xdl_mNoArudZJtPeIAm8fdc4ZMEynBKfe9sS_23r6k0uUpd0CNDjDXoHfGX2oPmi/w640-h480/turd%20ferguson%20fork%20n%20finger.jpg" width="640" /></a></div><br /><div><br /></div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-90215276700218188262024-03-06T08:28:00.001-05:002024-03-06T08:28:14.972-05:00Going places with KraftOf course, I knew that <i>Kraft's Main Dish Cook Book </i>(1970) would feature a lot of salad dressing, cheese, and/or macaroni. It is here to sell Kraft products, after all. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF3usCDO0EuCIvRS3KEiVndOvgnc_5NwFW9rPEU_zm6zN1HBQw3rYTofy6IQdnPXpp84_HKpBpHKcQ_Eg0SYtEVT5G1Iv2ObA6A7GxaltwzMoVDCQnHCzegK7i8eVbCN9NaMpt6cvLsFDqNJksdCYW5vyHWzj_VEXCIy6vBigP8gEFfGZwRtJlCpbxX7V/s2697/cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2697" data-original-width="1611" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF3usCDO0EuCIvRS3KEiVndOvgnc_5NwFW9rPEU_zm6zN1HBQw3rYTofy6IQdnPXpp84_HKpBpHKcQ_Eg0SYtEVT5G1Iv2ObA6A7GxaltwzMoVDCQnHCzegK7i8eVbCN9NaMpt6cvLsFDqNJksdCYW5vyHWzj_VEXCIy6vBigP8gEFfGZwRtJlCpbxX7V/w382-h640/cover%20w.png" width="382" /></a></div><br /><div>I just wasn't anticipating that Kraft would act like the recipes created some kind of time portal or mini-vacation.</div><div><br /></div><div>You know, like back to the old West, when colonizers staked their claims on freshly-uninhabited land.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5upkqSRqxdF8eKfXXWPjTAAmV8AQ4HpJwC7Rx5ZthG87QdT2_3OwOYLOqVsFZR5IVeYNMUyrPQVgt8NRSaoiWDTL4c3WuVBEPP3rYaED1jER7NXFHHo-30SrXZg-421BSTfPo18LuVO2IJxecebZgaABKpW76Sg1v8fezBWdBayC29leD2ZFGhnseNvv/s742/homesteader%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="742" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5upkqSRqxdF8eKfXXWPjTAAmV8AQ4HpJwC7Rx5ZthG87QdT2_3OwOYLOqVsFZR5IVeYNMUyrPQVgt8NRSaoiWDTL4c3WuVBEPP3rYaED1jER7NXFHHo-30SrXZg-421BSTfPo18LuVO2IJxecebZgaABKpW76Sg1v8fezBWdBayC29leD2ZFGhnseNvv/w640-h628/homesteader%20casserole.png" width="640" /></a></div><br /><div>I'm sure the homesteaders had plenty of Velveeta cheese spread to go around! </div><div><br /></div><div>If we want to be more glamorous, Kraft suggests we could just retire to our estate to dine with the country set after a day of riding to hounds.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSi2Q2aXC6hhFx7WmsvUgoNmKOyEQB1MtyJcIL8cR3PmWf8x8rMrpwYi5PlaopZT-fWE7jV6PWcGhVY2VEViYWS15Y0N9qI9RaX5XJhI9LvGEuL4qtFvvZNZZbp_xAEHNf28tOmr5w0ZfKEcMKgl1i89L4lv2O9l0EkzNhJPtYPxw03NRzCSRG3EPG_xU/s906/country%20set%20supper%20recipe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="740" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSi2Q2aXC6hhFx7WmsvUgoNmKOyEQB1MtyJcIL8cR3PmWf8x8rMrpwYi5PlaopZT-fWE7jV6PWcGhVY2VEViYWS15Y0N9qI9RaX5XJhI9LvGEuL4qtFvvZNZZbp_xAEHNf28tOmr5w0ZfKEcMKgl1i89L4lv2O9l0EkzNhJPtYPxw03NRzCSRG3EPG_xU/w522-h640/country%20set%20supper%20recipe.png" width="522" /></a></div><br /><div>You know how those fancy people love sitting down to a nice plate of macaroni and cheese topped with boiled frankfurters after a long day of hunting. It's even classier if the treat is assembled to roughly resemble a campfire before it gets devoured.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65QxsU5C1o-Uf9WDi86EdO80sGkLWIgxk4leKV_LOxktv0bJJYet1hrmTk5oyjzdaZXIg0QDnH5Pp8otEbJZzFGbquxTt2msQu5K34D9Knq_Atqr6FS84axjIjuhY5dvNRgOk3jtoMtCaaUm_WZHElZ5PvGwa1aTpd_POEoGne0YCpI9iInecqRYA_Cui/s1443/country%20set%20supper%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1360" data-original-width="1443" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65QxsU5C1o-Uf9WDi86EdO80sGkLWIgxk4leKV_LOxktv0bJJYet1hrmTk5oyjzdaZXIg0QDnH5Pp8otEbJZzFGbquxTt2msQu5K34D9Knq_Atqr6FS84axjIjuhY5dvNRgOk3jtoMtCaaUm_WZHElZ5PvGwa1aTpd_POEoGne0YCpI9iInecqRYA_Cui/w640-h604/country%20set%20supper%20pic.png" width="640" /></a></div><br /><div>Or maybe Kraft could take diners on a nice tropical vacation.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDB7OCQjCoFAqmfD-_eLsYcyNbUhWfBOdKafdjG9Ig4_JghS1lLXyKDkQoSqWjjTCwipDptdF_ddN3xD52RSH4wdKCp7x-ZfPtG-uTPcMrazO2Cs-vHbpL37i9fr0Sm42xAqDquXkHCLbX0oDp-kgEMpyQzdMtE-VyjxUkggdZEtbNMoXKdeBMGQABjmb/s731/hawaiian%20joes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="620" data-original-width="731" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDB7OCQjCoFAqmfD-_eLsYcyNbUhWfBOdKafdjG9Ig4_JghS1lLXyKDkQoSqWjjTCwipDptdF_ddN3xD52RSH4wdKCp7x-ZfPtG-uTPcMrazO2Cs-vHbpL37i9fr0Sm42xAqDquXkHCLbX0oDp-kgEMpyQzdMtE-VyjxUkggdZEtbNMoXKdeBMGQABjmb/w640-h542/hawaiian%20joes.png" width="640" /></a></div><div><br /></div><div>One that involved hamburger buns full of ham, pineapple, green pepper, and sweet 'n sour sauce/ dressing.</div><div><br /></div><div>Or maybe some weird shortcakes if you're not too hung up on the idea that shortcakes should be dessert-y.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSZY3Xm7DDY1k38B0LRFwLU0kdX7mo2xztfxfeN5dZm7tAteJFPVP7Nck-lhjfbSC2V24NEfWGPGsQsJeMzr1ZBKgY6Of4b3xjzJSvjgmHjsQZnb0y18cSiJpD0Mdb45r2THUK3V4n4SFuyf4xDbHzdltaCApodSUd6J1jlQHPNFFVgj0FDPHh18LZi88/s730/hawaiian%20tuna%20shortcakes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSZY3Xm7DDY1k38B0LRFwLU0kdX7mo2xztfxfeN5dZm7tAteJFPVP7Nck-lhjfbSC2V24NEfWGPGsQsJeMzr1ZBKgY6Of4b3xjzJSvjgmHjsQZnb0y18cSiJpD0Mdb45r2THUK3V4n4SFuyf4xDbHzdltaCApodSUd6J1jlQHPNFFVgj0FDPHh18LZi88/w640-h640/hawaiian%20tuna%20shortcakes.png" width="640" /></a></div><br /><div>Nobody will be the least bit disappointed when you say you're serving shortcake at dinner and it ends up being hot tuna salad full of pineapple tidbits on top of a biscuit.</div><div><br /></div><div>Maybe it's best to forget about Hawaii and try a nice Hacienda Dinner.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ozLIU0ucSjNmYPIcglqnhd8RJzPSAkOoFjcIIblJaANZwelWoB5JqB8m6XkQ1_z8ysBC_d1spm1wJvmjT-nkwpclBmVxP3LLD6SBO5BAqGbrw7xyleV0rlqsqnqrnuvRNCAy5D_tpk7JXL7Avi_hJO6T91AzDMkwsJ-ao5QVBib-3jiEnUNPBy5E5_TK/s732/hacienda%20dinner.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="732" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ozLIU0ucSjNmYPIcglqnhd8RJzPSAkOoFjcIIblJaANZwelWoB5JqB8m6XkQ1_z8ysBC_d1spm1wJvmjT-nkwpclBmVxP3LLD6SBO5BAqGbrw7xyleV0rlqsqnqrnuvRNCAy5D_tpk7JXL7Avi_hJO6T91AzDMkwsJ-ao5QVBib-3jiEnUNPBy5E5_TK/w640-h546/hacienda%20dinner.png" width="640" /></a></div><br /><div>I'm not sure what makes mac and cheese with added sausage, veggies, and barbecue sauce "hacienda" exactly. Maybe the veggies? Tomato with green peppers and onions usually makes dishes Italian in old cookbooks, but you need a little oregano for that to work. It must be that these veggies are coupled with barbecue sauce.</div><div><br /></div><div>At least I can guess that the Mariachi Supper of mac and cheese with added vegetables and sausage was so named because it started with a package of "Mexican Style Macaroni Dinner."</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW04sgjJyQv3Q4Y4ObZJRwwC6z6z2Qzlbev1GY2Hj9EJBka42bIVj96qzueBPqVjshG5kZDtl-h00Thlno83FCU-mG4DhiY5t6saVnOtiOHIp6sg5lmMmQhHKxmhNJU0uYiYon8NoOOK-y6oLYWAhhdWDQYEaKxuRVGcYbsa5N_ykeIYKS7ESYkGIQ2tXF/s1058/mariachi%20supper.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1058" data-original-width="722" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW04sgjJyQv3Q4Y4ObZJRwwC6z6z2Qzlbev1GY2Hj9EJBka42bIVj96qzueBPqVjshG5kZDtl-h00Thlno83FCU-mG4DhiY5t6saVnOtiOHIp6sg5lmMmQhHKxmhNJU0uYiYon8NoOOK-y6oLYWAhhdWDQYEaKxuRVGcYbsa5N_ykeIYKS7ESYkGIQ2tXF/w436-h640/mariachi%20supper.png" width="436" /></a></div><br /><div>Apparently, <a href="https://www.pinterest.com/pin/kraft-mexican-style-macaroni-dinner--206954545369446979/" target="_blank">that used to be a thing</a>. (I kind of doubt the wickedness of the advertised "wicked little touch of chili," but I am a skeptic.) </div><div><br /></div><div>There's even a picture of this one!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNf8sH2rUBxlopWyYh33gUE-eDdJlj2VzpTT_PenZBPwNsyW5TwShYLMD-DbdeOwi6ScNAWHZXuA2uB2RLd0CfNvzcbJkLTd4XiNa_Qsvng-lDhFHIDSY6pCNcbcGVa91UTvjDjYBn9RcGU-yH0PKDQTAqgWUaYlds05yVBLdIYIOJ0fwbkd-58m7RW30N/s2295/mariachi%20supper%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2295" data-original-width="1453" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNf8sH2rUBxlopWyYh33gUE-eDdJlj2VzpTT_PenZBPwNsyW5TwShYLMD-DbdeOwi6ScNAWHZXuA2uB2RLd0CfNvzcbJkLTd4XiNa_Qsvng-lDhFHIDSY6pCNcbcGVa91UTvjDjYBn9RcGU-yH0PKDQTAqgWUaYlds05yVBLdIYIOJ0fwbkd-58m7RW30N/w406-h640/mariachi%20supper%20pic.png" width="406" /></a></div><br /><div>Something about the color balance makes me see the sausages as pickles, which does not help....</div><div><br /></div><div>Maybe we should just go for a nice trip to England instead. People make fun of their cuisine anyway, so how much could Kraft mess it up?</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb95XdTO5sndB_GXbrxw-HSbO_Bou6q9XX1rDjhpIbgM7hCtk2p75Ng3oDaTQmsAf5ivuKuGF8DCcK_LwG-qMPXtSQh_8N9rkwcnbn_OdmwwS7zYu1oBldnqfjfyefDeGPxVN8-ncpR1OGZAm97ShCPlFTwPnwSt43Lf0sI4D0oc2FgOm6bDGgliwD-a6/s726/fish%20n%20chips%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="690" data-original-width="726" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJb95XdTO5sndB_GXbrxw-HSbO_Bou6q9XX1rDjhpIbgM7hCtk2p75Ng3oDaTQmsAf5ivuKuGF8DCcK_LwG-qMPXtSQh_8N9rkwcnbn_OdmwwS7zYu1oBldnqfjfyefDeGPxVN8-ncpR1OGZAm97ShCPlFTwPnwSt43Lf0sI4D0oc2FgOm6bDGgliwD-a6/w640-h608/fish%20n%20chips%20casserole.png" width="640" /></a></div><br /><div>Granted, it's not usually too risky to count on Americans to be a bit unclear on the details of other cultures, but I'm pretty sure most of us realize that "Fish 'n Chips" does not refer to corn chips! (Especially not to fish under a layer of green-beany cheese sauce topped with corn chips!)</div><div><br /></div><div>You know what? Let's just go for a good old American-style pizza. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W-s5rBfGdDBH_pHyFf0aQU8Zz6MmnaOS_6d5m4TO8ZWXqCBwZDxD2LJkHh1kh-7eIvDHF1El8Mu-0uMKfz7Cod_StlF8dHd5aNod2l_wNdzQDi5lLsgV8TbQB9sQo6wTBNilk7d7osYii6jMxGnmJBOTxzmvtpMjnqT0o0xVtGVy38m_dDjjWuZ1FfqU/s735/frankly%20pizza.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="643" data-original-width="735" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8W-s5rBfGdDBH_pHyFf0aQU8Zz6MmnaOS_6d5m4TO8ZWXqCBwZDxD2LJkHh1kh-7eIvDHF1El8Mu-0uMKfz7Cod_StlF8dHd5aNod2l_wNdzQDi5lLsgV8TbQB9sQo6wTBNilk7d7osYii6jMxGnmJBOTxzmvtpMjnqT0o0xVtGVy38m_dDjjWuZ1FfqU/w640-h560/frankly%20pizza.png" width="640" /></a></div><br /><div>You know, the kind topped with frankfurters, dill pickles, fried onion rings, and pasteurized process cheese spread. Pizza! </div><div><br /></div><div>I can't help but wonder whether the recipes inspired some stay-cations when families wondered why they should travel if the food everywhere is just this bad. (Why pay more to get questionably gussied-up mac and cheese in an exotic location?) Or maybe they inspired more <i>actual</i> vacations when families felt like the cook was losing her grip on reality and needed to find out food elsewhere <i>didn't </i>just consist of questionably gussied-up mac and cheese. (More likely, the booklet inspired the cook to file it away in the less-used corner of the bookshelf and forget about it entirely.... It was better to just go back to adding a can of tuna and some frozen peas to the mac and cheese and calling it good.)</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-5453451722441317502024-03-02T09:11:00.001-05:002024-03-02T09:11:58.663-05:00Marching in Place<p>As time marches on (Get it? March! Okay, fine... It's a lame intro.), <i>The Political Palate</i> (The Bloodroot Collective (Betsey Beaven, Noel Giordano, Selma Miriam, and Pat Shea), 1980) mirrors the feeling of late winter and obstinately stays in place. Late winter started February 2 and won't end until the equinox-- near the end of the month-- so I've got a couple more recipes from the same section. </p><p>This time, we're going to try to warm up with some southwestern classics. First up: Tamale Pie.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3csxtmPhfORPUK6LMR4qX1XCZ2WY2FvryniBF0fkb1GP_Qm0Amr1hQEvka4Ts2ycGUTxTyNdKxtAUrIJKFE8eBeUVIJ27dQl4cJqn4-b6tM97qw48huBmCsCDkYkzrBKSkn_FkPHsI7CnzASDrw0dboU472NzWosWeB3nzLCneTm1aN8-rZ7xsD7l_Ma-/s2875/tamale%20pie.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1903" data-original-width="2875" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3csxtmPhfORPUK6LMR4qX1XCZ2WY2FvryniBF0fkb1GP_Qm0Amr1hQEvka4Ts2ycGUTxTyNdKxtAUrIJKFE8eBeUVIJ27dQl4cJqn4-b6tM97qw48huBmCsCDkYkzrBKSkn_FkPHsI7CnzASDrw0dboU472NzWosWeB3nzLCneTm1aN8-rZ7xsD7l_Ma-/w640-h424/tamale%20pie.png" width="640" /></a></div><p>As I read through this, I realized the filling is remarkably similar to the recipe for <a href="https://granniepantries.blogspot.com/2024/02/waiting-out-winter-with-cashews-root.html" target="_blank">cashew chili</a> (and by "remarkably similar," I mean nearly identical!). (I'd make some kind of Groundhog Day joke about things getting repeated, but it's March now, not February, so I guess that wouldn't fit.) I'm not sure why the book presented this as a separate recipe when it might have been easier to add the recipe for the topping (referred to at times as "cornbread" and other times as "cornmeal mush") after the chili recipe as a variation. Maybe the authors just needed to reach a certain page count and listing this twice in the same section got them just that much closer? </p><p>The tamale pie is supposed to be served with "guacamole salad," which follows on the next page, and is labeled only "guacamole."</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dzrrVcIWbwvKaEf_uoRk0K2RlKCCNgyVj4WIqGSCOIzGwB8IL90zyghWxyRP0cuThX1YJJFYyUwOFfHam_vKLmZkETsi8adD2iMIY3qRyQeSPyqQFzyKMwLCe41pyZrMmAUmAgG9n44yHr-u6g-WLzzGtJqR3rN9VktvfWX5NZMW5nraHyE9BLmLdddt/s1261/guacamole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1231" data-original-width="1261" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dzrrVcIWbwvKaEf_uoRk0K2RlKCCNgyVj4WIqGSCOIzGwB8IL90zyghWxyRP0cuThX1YJJFYyUwOFfHam_vKLmZkETsi8adD2iMIY3qRyQeSPyqQFzyKMwLCe41pyZrMmAUmAgG9n44yHr-u6g-WLzzGtJqR3rN9VktvfWX5NZMW5nraHyE9BLmLdddt/w640-h624/guacamole.png" width="640" /></a></div><p>Older recipes often add things like mayonnaise or cream cheese, but this one does not. It even includes jalapeno peppers! I'm most amused by the need to explain that fresh cilantro is an herb available in Chinese and Puerto Rican markets since it's so ubiquitous today. The biggest difference from current guacamole recipes might be that this one doesn't include any citrus juice-- usually lime now, though older recipes often call for lemon. I'm not convinced the citrus actually does much to prevent browning, but diners might miss the zing.</p><p>Here's hoping that the cold, slushy days stop repeating themselves, and the recipes for early spring will be here soon!</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-33651684084625828722024-02-28T09:12:00.001-05:002024-02-28T09:12:15.425-05:00The Farm Journal survey says...<p><i>Farm Journal's Best-Ever Recipes </i>(Ed. Elise W. Manning, 1977) resulted from the <i>Farm Journal </i>surveying 250,000 cookbook users on their favorite recipes, then compiling the results into a cookbook. That's why it's titled "best-ever." </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hWDYLhyphenhyphenc_N5Gfj5iR82ysN_96HlTOuOrKIUO5WFDIj1U2U4y7UBRCgR2d77QDkqoDXXflG1NaCiAnLdc7RMTbMKNhZc5BldmpmarZ8thtLqjGhDcdBUZiEV4lM4sW6a-wO_FRvuoe0OHiyul2DtSO_JL98WT6C4v4RnLPIW_H8wLEPMQeaxzzegXTVLk/s3285/cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3285" data-original-width="2531" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hWDYLhyphenhyphenc_N5Gfj5iR82ysN_96HlTOuOrKIUO5WFDIj1U2U4y7UBRCgR2d77QDkqoDXXflG1NaCiAnLdc7RMTbMKNhZc5BldmpmarZ8thtLqjGhDcdBUZiEV4lM4sW6a-wO_FRvuoe0OHiyul2DtSO_JL98WT6C4v4RnLPIW_H8wLEPMQeaxzzegXTVLk/w494-h640/cover%20w.png" width="494" /></a></div><br /><p>The <i>Farm Journal</i> users apparently had pretty plain tastes, so there's not as much for me to cringe over as I might have hoped-- just lots of straightforward recipes for things like beef stew and dinner rolls and layer cakes.</p><p>The readers did branch out a little, though. The picture in the upper-left corner of the cover is their 1970s midwestern take on enchiladas.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjE_i43hdXju6Dngt7bewxeG0dEa_S3b96OpxFAbEfo7AjLNM3dxy2xQMGErDLPgTUi61udO5PStxSjLvpGKO2uoP5ZxevvOCq_YdnlzLoX2mY3avHFKGh9H1ezR9s0bm_2HNNqbJ3HVeKtFOXCxjxS5JV5m1vxVFGJwCKkKJRcnoA8VlU3DYMiNt4YS3/s3997/american-style%20enchiladas.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2797" data-original-width="3997" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjE_i43hdXju6Dngt7bewxeG0dEa_S3b96OpxFAbEfo7AjLNM3dxy2xQMGErDLPgTUi61udO5PStxSjLvpGKO2uoP5ZxevvOCq_YdnlzLoX2mY3avHFKGh9H1ezR9s0bm_2HNNqbJ3HVeKtFOXCxjxS5JV5m1vxVFGJwCKkKJRcnoA8VlU3DYMiNt4YS3/w640-h448/american-style%20enchiladas.png" width="640" /></a></div><p>I guess I should call them "American-Style Enchiladas." Rather than starting with tortillas, they use crepes-- and the filling mixes chili powder into spinach and spaghetti sauce, making this a kind-of fusion dish. At least it calls for a substantial amount of chili powder: more than two tablespoons! (Of course, it's spread among 30 enchiladas...) I love the touching testimonial in the headnote that "This dish looks so elegant I can't believe I made it."</p><p>The book offers up typical midwestern "salads," from the brightly-colored and shiny hunk of gelatin with vegetables...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyU1AHfcQrdNgtwjIsoAlwDzHWE5uX0sn9Wa2n6IGRbOPUYKCYyCLhpE6Y1nmuk1DRj9hUETXWiRo89v-bt5al-SvEKMYrPWsC0vYd1yErC9olaCDz7hctALz4x_sWAsoN2DAuUzbOSFJVG177Ek8OIdlKFckn1FCXX06IAG7iOAzpL00AlZhff3NbZyG/s2069/three-row%20garden%20salad%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2069" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIyU1AHfcQrdNgtwjIsoAlwDzHWE5uX0sn9Wa2n6IGRbOPUYKCYyCLhpE6Y1nmuk1DRj9hUETXWiRo89v-bt5al-SvEKMYrPWsC0vYd1yErC9olaCDz7hctALz4x_sWAsoN2DAuUzbOSFJVG177Ek8OIdlKFckn1FCXX06IAG7iOAzpL00AlZhff3NbZyG/w372-h640/three-row%20garden%20salad%20pic.png" width="372" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyM-9YbBhvy5_5oTxutr2plnmzlR_SQEeEAdqTyv14HF0wy9nZbbINBWnHId1ZEmHhU06pLFnMARSnj0sdaAzP-J6YZGDr9CzsvtPONsSBrqyFCSkALTgVlWIY93m1EE4w8q5fOYkEDOuzG6zwo_Py_wScf3qjYCVwS2V0WcAkkWpWOfU2iEa3dA2b9AY/s4056/three-row%20garden%20salad%20recipe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2808" data-original-width="4056" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyM-9YbBhvy5_5oTxutr2plnmzlR_SQEeEAdqTyv14HF0wy9nZbbINBWnHId1ZEmHhU06pLFnMARSnj0sdaAzP-J6YZGDr9CzsvtPONsSBrqyFCSkALTgVlWIY93m1EE4w8q5fOYkEDOuzG6zwo_Py_wScf3qjYCVwS2V0WcAkkWpWOfU2iEa3dA2b9AY/w640-h444/three-row%20garden%20salad%20recipe.png" width="640" /></a></div><p>(and topped with a cheese-horseradish dressing)...</p><p>...to the frozen salad that's so sweet the title admits that it's kind of a dessert.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_FvAnKhORbqjJn0Ptdnrqr6Dl5HEstxrFkHd_1wBI-Bzk7KNFjBiuxzEnXSmhvly3XAaK9Yc2u-w30L6Ut-1JYzK7eLeQSy8igrvvokfp76wORE7zBEPR5RhjclmcmfMLqMRLfgUjj91qOn92Qecf3DRNtfNAhy7SXSLpFY6Zb_vZc-a7ZXEliNAhUMx/s2828/frozen%20fruit%20salad-dessert.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2828" data-original-width="1800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_FvAnKhORbqjJn0Ptdnrqr6Dl5HEstxrFkHd_1wBI-Bzk7KNFjBiuxzEnXSmhvly3XAaK9Yc2u-w30L6Ut-1JYzK7eLeQSy8igrvvokfp76wORE7zBEPR5RhjclmcmfMLqMRLfgUjj91qOn92Qecf3DRNtfNAhy7SXSLpFY6Zb_vZc-a7ZXEliNAhUMx/w408-h640/frozen%20fruit%20salad-dessert.png" width="408" /></a></div><p>Well, the headnote claims that "The youngsters like it as an after-school snack-- it's not too sweet," but kids aren't exactly known for being afraid of sweets! You better hope the concoction of heavy cream, mayonnaise, marshmallows, crystalized ginger, pecans, and fruit, fruit, and more fruit is well-liked by someone, though, as the recipe makes NINE QUARTS of frozen fruit-salad dessert.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcM8reTkC0nGNWAkyx7oiWBEvGgwoAD_fIOtGn7uVLUQ_wQoXVuSPQYR4s9xcfEqhSjXUBv7AP8h6YaVVFTcOSiGpNF0Hf1mMutnEcu5sBiPra3pGBmcfR3zz-chT9suKVpav1nvYDYAmHuCHkBAP9FOFKejd-43v2VlBD4lAz1c8eUN0U-dabe_ekekmA/s2137/frozen%20fruit%20salad-dessert%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2137" data-original-width="1041" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcM8reTkC0nGNWAkyx7oiWBEvGgwoAD_fIOtGn7uVLUQ_wQoXVuSPQYR4s9xcfEqhSjXUBv7AP8h6YaVVFTcOSiGpNF0Hf1mMutnEcu5sBiPra3pGBmcfR3zz-chT9suKVpav1nvYDYAmHuCHkBAP9FOFKejd-43v2VlBD4lAz1c8eUN0U-dabe_ekekmA/w312-h640/frozen%20fruit%20salad-dessert%20pic.png" width="312" /></a></div><p>At least the slices look pretty in cross-section.</p><p>And finally, to tie together the mid-century midwest's shaky grasp of the meaning of "pizza" with its love of apple pie with cheese, there's an Apple Pie Pizza.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NexOgB35QXUcizyjIVRbKtiLwrkrODXXUnmqkNJlLNTIK7iz7VA8-2v6aAKcvPpIM5zHUYcvw2Me5rxt8W_DTjJyTTNmSW8c3JMx2S9lAiHTmsbaiRQ3iZMbqX9CafBE1mbm2NJ3jV7fIDwoNTMcLGx0Y_4SCI9upqm4-AdSeGyWU-wpnQatdLHOrPWT/s2799/apple%20pie%20pizza.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2799" data-original-width="1753" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NexOgB35QXUcizyjIVRbKtiLwrkrODXXUnmqkNJlLNTIK7iz7VA8-2v6aAKcvPpIM5zHUYcvw2Me5rxt8W_DTjJyTTNmSW8c3JMx2S9lAiHTmsbaiRQ3iZMbqX9CafBE1mbm2NJ3jV7fIDwoNTMcLGx0Y_4SCI9upqm4-AdSeGyWU-wpnQatdLHOrPWT/w400-h640/apple%20pie%20pizza.png" width="400" /></a></div><p>Nope-- the cheese isn't used as a topping, though having melted cheese on the top might be a reasonable expectation, given the recipe title. It's part of the crust. The crumb topping is more like part of an apple coffee cake, with powdered non-dairy creamer as part of the crumble, so I guess it's vaguely cheese-ish? Pair that with using a pizza pan as the vessel, and I guess that's all you needed to declare this a pizza. Nobody who is coming in for a meal after a day running the combine is going to argue with what you call it.</p><p>In any case, it's difficult to be too much of a grump with these recipes, as they come with such glowing recommendations in the headnotes. Somebody loved these recipes. Hell, even I kind of love them in my weird, roundabout grudging way.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-64970378771747942652024-02-24T09:04:00.000-05:002024-02-24T09:04:38.299-05:00Pillsbury does the mashed potato!<p>Something about <i><a href="https://granniepantries.blogspot.com/2023/11/pillsbury-time-capsule.html" target="_blank">Bake-Off Cook Book</a></i> (Pillsbury, 1968) made me suspect that Pillsbury started selling potato flakes in the mid-to-late 1960s. Was it the puffy soufflé made with potato flakes?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyuHrQDGRFI8jKwEvjDTpnv_270xVKGUlDdOa9uM-V7hnut8nWwpEXSxLdtNzkyYgKZLhfTEvzysahmpJhgufna_sckgavbv3hrAy_Y09eOqkb4s4oArZn0nfOKIyBUYv713ltIePOYp196ztIkybTQxlCTUunyRJi29mAzLeSv-rgwWXEgLFbW0_iYib/s680/mushroom%20tater%20puff%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="643" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyuHrQDGRFI8jKwEvjDTpnv_270xVKGUlDdOa9uM-V7hnut8nWwpEXSxLdtNzkyYgKZLhfTEvzysahmpJhgufna_sckgavbv3hrAy_Y09eOqkb4s4oArZn0nfOKIyBUYv713ltIePOYp196ztIkybTQxlCTUunyRJi29mAzLeSv-rgwWXEgLFbW0_iYib/w606-h640/mushroom%20tater%20puff%20pic.png" width="606" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESloGKVpSoz7UtD81hQoCQ6QDSCEDpzT8n9Jkv8LH8SIqdBbY6GU2F3YC_TRXtrHYt_-afY7LFnGwWaACxhJmnuuUDtvUtpij7N1pccp0If0B46aZ3_wPXBkWovLk7I3tJLqPDNGluXfUH_l3mrBylE3IK0sZrgEzLOpwQy8XPyiAVAbLdcqOyZZL23VI/s1765/mushroom%20tater%20puff.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1765" data-original-width="766" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESloGKVpSoz7UtD81hQoCQ6QDSCEDpzT8n9Jkv8LH8SIqdBbY6GU2F3YC_TRXtrHYt_-afY7LFnGwWaACxhJmnuuUDtvUtpij7N1pccp0If0B46aZ3_wPXBkWovLk7I3tJLqPDNGluXfUH_l3mrBylE3IK0sZrgEzLOpwQy8XPyiAVAbLdcqOyZZL23VI/w278-h640/mushroom%20tater%20puff.png" width="278" /></a></div><p>Was it the "Super Supper" baked on a potato-flake-based crust?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tehS3WbfQQqjXPlWohqVW_83rzHgjhxk5cx5sJyfSX34tSFeYLdTnaVJsj6nw-y5Uaie1UGx6aV-wy91As5iFQnkJmXpZ7cNuAvjkaK_X4BdTabpryEqYlc-mkQ26csjVEM0CN8wCc59tjioVpTvaPaBjg1zdYnKM8huuGBfh4ebAkj3mTMa4ynzJv9a/s1271/super%20supper%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1271" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tehS3WbfQQqjXPlWohqVW_83rzHgjhxk5cx5sJyfSX34tSFeYLdTnaVJsj6nw-y5Uaie1UGx6aV-wy91As5iFQnkJmXpZ7cNuAvjkaK_X4BdTabpryEqYlc-mkQ26csjVEM0CN8wCc59tjioVpTvaPaBjg1zdYnKM8huuGBfh4ebAkj3mTMa4ynzJv9a/w640-h570/super%20supper%20pic.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR02fC9MWvUObkXdYOSAzis_OEwzFouwgODs8VlTeLuQtACHj6OEaMrtyLaKzF8ACHqQYfedSGyiD30n2CvaurdlEXQOF7czYZc3FaM3f6hWQfQZbShYZ_Ax6PJD2M6j34vTA-wJdGUzDhFYDizAPwoaPKNOdTUdEhAWpcalVV-0NlaOU2mzdbqrW2UkD/s1525/super%20supper.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="819" data-original-width="1525" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR02fC9MWvUObkXdYOSAzis_OEwzFouwgODs8VlTeLuQtACHj6OEaMrtyLaKzF8ACHqQYfedSGyiD30n2CvaurdlEXQOF7czYZc3FaM3f6hWQfQZbShYZ_Ax6PJD2M6j34vTA-wJdGUzDhFYDizAPwoaPKNOdTUdEhAWpcalVV-0NlaOU2mzdbqrW2UkD/w640-h344/super%20supper.png" width="640" /></a></div><div><br /></div>Was it these biscuits that were made with not only potato flakes...<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cYkVJklQlVrXszmRvLXUF6QNV7NhLPNZ57YsJmybydUYgbp0NzFMQtNAYEDOBv5eveixDq39Hvi5IJ9be7K9rf9ZPU1LI2E6GvB_QnNFr02AHNi11MVc5eIOnuw3alyMAtmlPuXQ5YXljfRJeVWvm47G18Ihh0kTl86ErsuWTXmYUJrkpAbgA-eL0DsS/s979/huff%20n%20puff%20potato%20biscuits%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="775" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cYkVJklQlVrXszmRvLXUF6QNV7NhLPNZ57YsJmybydUYgbp0NzFMQtNAYEDOBv5eveixDq39Hvi5IJ9be7K9rf9ZPU1LI2E6GvB_QnNFr02AHNi11MVc5eIOnuw3alyMAtmlPuXQ5YXljfRJeVWvm47G18Ihh0kTl86ErsuWTXmYUJrkpAbgA-eL0DsS/w506-h640/huff%20n%20puff%20potato%20biscuits%20pic.png" width="506" /></a></div><br /><div>...but also a packet of gravy mix?</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-xsNGqSw1ayIv6be7yMfP1dP8s_W0bq-jueToO-TvgYFSYmpRXlPqtUusRYEh63lffCTFVtbBCEe4v7tZxDdXRB61yVAJI0Tx5mEQaM8Kd1VrHxIr5CP399W1kdldWPxSLoE3ZEjNWQ8beOG-_nxUfYwaGjxj40XJdjfbMG2SnKvGlUZggFc8dSds93g/s1810/huff%20n%20puff%20potato%20biscuits.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1810" data-original-width="747" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-xsNGqSw1ayIv6be7yMfP1dP8s_W0bq-jueToO-TvgYFSYmpRXlPqtUusRYEh63lffCTFVtbBCEe4v7tZxDdXRB61yVAJI0Tx5mEQaM8Kd1VrHxIr5CP399W1kdldWPxSLoE3ZEjNWQ8beOG-_nxUfYwaGjxj40XJdjfbMG2SnKvGlUZggFc8dSds93g/w264-h640/huff%20n%20puff%20potato%20biscuits.png" width="264" /></a></div><div><br /></div><div>Maybe it was the fact that two different desserts put the potato element right in their titles.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqADnpR-fd_BZwMf_Wmm6CtZoZkDoNm3JRGTCH65JBForkUC9AsZ9eBegYIbMzxbfTkhiTh2-z0ADkdOdT22n3GcPWEDX6J70OEYO0mPEzhZpdBIYIUHtUWo2uCp4bgRnif9OT2VZmOJqlSB-Cpd8fsj2dDsEvx1O2kW7UrTY0SR9zJu5pGzBZohs6v-6/s1444/scotch%20spud%20cookies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1444" data-original-width="747" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqADnpR-fd_BZwMf_Wmm6CtZoZkDoNm3JRGTCH65JBForkUC9AsZ9eBegYIbMzxbfTkhiTh2-z0ADkdOdT22n3GcPWEDX6J70OEYO0mPEzhZpdBIYIUHtUWo2uCp4bgRnif9OT2VZmOJqlSB-Cpd8fsj2dDsEvx1O2kW7UrTY0SR9zJu5pGzBZohs6v-6/w332-h640/scotch%20spud%20cookies.png" width="332" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6NSugU5KQ6kuuemkbhB-LV4pBcUw5f51UQOSUHOp2ZwZI9RCpYqyK-kihyJxHAutj1VpgfWRTh_Y7mDV5q5uEYvcTbe2v-gxMjsQUCF12eBTHtCKfipbOGrSIqV_9jX9mL0FyAWy0JEBru-1y-JitLGdg9fE3rJ_32-B_j7gZiFzx2XNyZlLg-9ZQAns/s732/scotch%20spud%20cookies%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="732" data-original-width="697" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6NSugU5KQ6kuuemkbhB-LV4pBcUw5f51UQOSUHOp2ZwZI9RCpYqyK-kihyJxHAutj1VpgfWRTh_Y7mDV5q5uEYvcTbe2v-gxMjsQUCF12eBTHtCKfipbOGrSIqV_9jX9mL0FyAWy0JEBru-1y-JitLGdg9fE3rJ_32-B_j7gZiFzx2XNyZlLg-9ZQAns/w610-h640/scotch%20spud%20cookies%20pic.png" width="610" /></a></div><br /><div>If you're not excited about the Scotch Spud Cookies, maybe the Chocolate Butter Tater Cake is more your style.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium0jhA08fLdlp4Pd76RrJcp6eCxlx8z18c7Gz7hj8Fl4PpJrwIfk1kcPI_nPx7RXCGAOM1Z4OCmn9hkiAI4KuYnegU5993MbMUnTDjcn4QH-uaGlyWeGKmN5oCRWlyvah3ZL9bpMBUnmrwkDU3f5jQ3ZgmzCQc4OGCsyTZzzQarjARhIw0cWoGUFH5DCt/s1386/chocolate%20butter%20tater%20cake%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1058" data-original-width="1386" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEium0jhA08fLdlp4Pd76RrJcp6eCxlx8z18c7Gz7hj8Fl4PpJrwIfk1kcPI_nPx7RXCGAOM1Z4OCmn9hkiAI4KuYnegU5993MbMUnTDjcn4QH-uaGlyWeGKmN5oCRWlyvah3ZL9bpMBUnmrwkDU3f5jQ3ZgmzCQc4OGCsyTZzzQarjARhIw0cWoGUFH5DCt/w640-h488/chocolate%20butter%20tater%20cake%20pic.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoq-5Z-evb3h-ibsTPlO1a2YCTgEumy9_mkZ5hslpWiBZRW2pcQSytq6_j-TcafFE1B-VsvkyfRH-XlefB1ngLQVpLwJ1w3ZvP8Tv1Z10tBY3YxZk0D7F2pmnM7DaDc4NyVmlbrbqdvUXuwmBAUGFRE0sn_mgbeuXww5A7olbMw9vN5KuHq_ljfoSP9hM/s1509/chocolate%20butter%20tater%20cake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1509" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoq-5Z-evb3h-ibsTPlO1a2YCTgEumy9_mkZ5hslpWiBZRW2pcQSytq6_j-TcafFE1B-VsvkyfRH-XlefB1ngLQVpLwJ1w3ZvP8Tv1Z10tBY3YxZk0D7F2pmnM7DaDc4NyVmlbrbqdvUXuwmBAUGFRE0sn_mgbeuXww5A7olbMw9vN5KuHq_ljfoSP9hM/w640-h500/chocolate%20butter%20tater%20cake.png" width="640" /></a></div><br /><div>Maybe it was the weird mixture of canned salmon, eggs, Italian salad dressing, pimiento, and green beans capped off with a coating of potato flakes and gravy mix combined with mayo.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQGmoyWKysO7mjz6NVq05DNQnitgnCCQmCDxPZx07d2l4kn0eXiYybhFYvodMyLtXeRQ30ox6lf-Tiy6ibcLQ358oUVB7yUMlEyZBM4EIuYIO5bwe3kgqqtDzXxJLYXvdLesyYhBiWsX0tOKg9WX42P9Jv8rbxkbGA7ZPTCOORhG46LgTG17YCvBQpt7d/s1744/show-off%20salmon%20bake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1744" data-original-width="729" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQGmoyWKysO7mjz6NVq05DNQnitgnCCQmCDxPZx07d2l4kn0eXiYybhFYvodMyLtXeRQ30ox6lf-Tiy6ibcLQ358oUVB7yUMlEyZBM4EIuYIO5bwe3kgqqtDzXxJLYXvdLesyYhBiWsX0tOKg9WX42P9Jv8rbxkbGA7ZPTCOORhG46LgTG17YCvBQpt7d/w268-h640/show-off%20salmon%20bake.png" width="268" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_21W1MTAr8VcU_uOkHA48iRBY0Ltdqjl7K70aY0WhVx3ptzGAAtJ-_-6nrdaiASwI27jgHVyF9oFgIateXN9G1wbzunMq7vkHY0G2L_6qjLN6S512gjgtZouG6OWQKnfZrEI0Vfx9kJNKrq03R3HWq_WeYC9GxftOG1KSOwRIUXbTdeLm9c_c1qR6wjYn/s747/show-off%20salmon%20bake%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="707" data-original-width="747" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_21W1MTAr8VcU_uOkHA48iRBY0Ltdqjl7K70aY0WhVx3ptzGAAtJ-_-6nrdaiASwI27jgHVyF9oFgIateXN9G1wbzunMq7vkHY0G2L_6qjLN6S512gjgtZouG6OWQKnfZrEI0Vfx9kJNKrq03R3HWq_WeYC9GxftOG1KSOwRIUXbTdeLm9c_c1qR6wjYn/w640-h606/show-off%20salmon%20bake%20pic.png" width="640" /></a></div><br /><div>You know, the one that looks like cat barf garnished with green pepper rings and mandarin orange slices for some reason.</div><div><br /></div><div>Maybe it was the fact that even a wad of mashed potato flakes bound with eggs and flour and then rolled around in crushed cereal before being baked could make it into the official Bake-Off.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdtaS7faaC9pW9DnOAw6yBcYN0lTz7GBX4JerDZBYXp3ez_ETNTYY44C1ITgUWbf0CA4367NsOTwwZQ3rXLWqrphGrXZEvbIIdKTULpepjyGF3beu8aApphWEZx1zU9-mrl5suZ03hotnGQhqfatNwV_yTbh7GZd4Cyjad12ZAin01iwhcJ042IUPTucT/s715/puffy%20potatokins%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="715" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdtaS7faaC9pW9DnOAw6yBcYN0lTz7GBX4JerDZBYXp3ez_ETNTYY44C1ITgUWbf0CA4367NsOTwwZQ3rXLWqrphGrXZEvbIIdKTULpepjyGF3beu8aApphWEZx1zU9-mrl5suZ03hotnGQhqfatNwV_yTbh7GZd4Cyjad12ZAin01iwhcJ042IUPTucT/w640-h468/puffy%20potatokins%20pic.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkQWHsV0tM54W-shbyn6xnG6FWnFM2lKHcYg3Xv2k8wR6bRpRTvcccQd5SDvOqcgKT37XxQybnwkSmcICtzGHWekg7ZIAmSeI6JkpaBrzEEZscVY-IiyTgSytvvuMSL0m0JwT7fddMBtfTiTZfPm2T6--f0NETh58PervlUMjTzYNjgdQbN93-PFuu9JH/s1687/puffy%20potatokins.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1687" data-original-width="745" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkQWHsV0tM54W-shbyn6xnG6FWnFM2lKHcYg3Xv2k8wR6bRpRTvcccQd5SDvOqcgKT37XxQybnwkSmcICtzGHWekg7ZIAmSeI6JkpaBrzEEZscVY-IiyTgSytvvuMSL0m0JwT7fddMBtfTiTZfPm2T6--f0NETh58PervlUMjTzYNjgdQbN93-PFuu9JH/w282-h640/puffy%20potatokins.png" width="282" /></a></div><br /><div>Why this inundation of weird potato flake recipes? It seemed like a new product must be the explanation, but <a href="https://repository.duke.edu/dc/adviews/dmbb11605" target="_blank">I was wrong.</a> They'd been around since the 1950s.</div><div><br /></div><div>Maybe this was the first year potato flakes were allowed as a Bake-Off ingredient? Nope. Wrong again, as <a href="http://curly-wurly.blogspot.com/2006/11/pillsbury-bake-off-1967.html" target="_blank">they were apparently part of "Bachelor's Bake" the preceding year</a>. </div><div><br /></div><div>I guess the Pillsbury Bake-Off judges just <i>really </i>wanted potato flakes that year. Or maybe their brains were turning to mashed potatoes from looking at so many recipes? Not that I'd know anything about that....</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-11250692901777437472024-02-21T08:46:00.000-05:002024-02-21T08:46:10.352-05:00Pennsylvania Dutch hunks!I like the cover of the <i>Pennsylvania Dutch Cooking </i>(Conestoga Crafts, 1960) in part because the males are such hunks.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJGo10h5QT0A5o4yfA6Xaew9VHvNfS8yNB-Z4Rm9Ueo2UEZDHrIrMjeFyK41bmyNSL7fDnP_EXXa_N-rh3bIvAxqIfBN4Rjdj9mftKgks-vE49kBGhkArHel1YZKIQ8Y07CnDCLkOJlCdtmzflRB5_ff93Wi0tmyG6McvTEpNacKclc15yS-qadLuAYIQ/s2681/cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2681" data-original-width="1792" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJGo10h5QT0A5o4yfA6Xaew9VHvNfS8yNB-Z4Rm9Ueo2UEZDHrIrMjeFyK41bmyNSL7fDnP_EXXa_N-rh3bIvAxqIfBN4Rjdj9mftKgks-vE49kBGhkArHel1YZKIQ8Y07CnDCLkOJlCdtmzflRB5_ff93Wi0tmyG6McvTEpNacKclc15yS-qadLuAYIQ/w428-h640/cover%20w.png" width="428" /></a></div><br /><div>I don't mean "hunks" in the "Aren't they so hot?" way. I mean, the illustrations of men in this booklet remind me of hunks of wood. They're just so squat and static looking. The women and girls generally seem more animated, perhaps because they're usually cooking and the artist was better at drawing people who are doing something rather than posing. (And yes, I know the girl with the tureen looks pretty blocky too, but she's posing! That's generally a man's job in this book.)<br /></div><div><br /></div><div>As for the recipes, this time I was taken in by all the noodles, dumplings, and other usually-carby delights-- perhaps because I'm cold and it's soup weather. As the "usually carby" suggests, they're also not as carb-forward as I expected. Along with more traditional dumplings, the book recommends Egg Balls for Soup.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO02oZzCPtxAqObeYic18bHRHaj7wG_VfZEYBkqms-_JnM5cJZ8j79d7o_v_Zjb_0sMl9ZsBQmYarr0Xk5rThAqYFkQPluZIJCpXStwx2nvOvuQjATi141BtugNUo7e7EMrLLf4s_UQG1tucn3VS3bl_liZzZuExW4C8q96P2fO2N6SUerxg5MRxPVoLwh/s1434/egg%20balls%20for%20soup.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="298" data-original-width="1434" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO02oZzCPtxAqObeYic18bHRHaj7wG_VfZEYBkqms-_JnM5cJZ8j79d7o_v_Zjb_0sMl9ZsBQmYarr0Xk5rThAqYFkQPluZIJCpXStwx2nvOvuQjATi141BtugNUo7e7EMrLLf4s_UQG1tucn3VS3bl_liZzZuExW4C8q96P2fO2N6SUerxg5MRxPVoLwh/w640-h132/egg%20balls%20for%20soup.png" width="640" /></a></div><br /><div>I'm not sure I ever saw a recipe that called for mixing hard-boiled egg yolks with raw egg yolks before, and these use only "enough flour to hold the [yolk] paste together," so they're more protein-forward than I would have expected.</div><div><br /></div><div>And while the Liver Noodles are not simply liver cut into noodle-like strips and boiled...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWVqg6nIMQhGuNTiYu9cf7HJBnsIUxcSGX25SEJQG_yvOVVEm4KBFj6Ll0kIJT_XWLAp8T7JQQuAciXwc5tNKTSJGsyeU8IaBGv0LOXEA99_zgqNUrZqX8GQOLv6UFig4s7xhwEa3zOZlEVOe6HX193L9XGKJuc7Dbtdx3Yw21LHXRK86jZHr23XvJ7B1/s1454/liver%20noodles.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="1454" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWVqg6nIMQhGuNTiYu9cf7HJBnsIUxcSGX25SEJQG_yvOVVEm4KBFj6Ll0kIJT_XWLAp8T7JQQuAciXwc5tNKTSJGsyeU8IaBGv0LOXEA99_zgqNUrZqX8GQOLv6UFig4s7xhwEa3zOZlEVOe6HX193L9XGKJuc7Dbtdx3Yw21LHXRK86jZHr23XvJ7B1/w640-h228/liver%20noodles.png" width="640" /></a></div><br /><div>...they are also more egg and liver than flour-- again, just enough flour to bind it all together, making these relatively low-carb for the time. I love that they were to be served "swimming in the soup."</div><div><br /></div><div>While the book offers a traditional egg noodle recipe...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZDpb5bwaGZJfDG9ObkmW2jMLVuzIHep5D2lyA28XDo1ZEmTJMERMb6RBCf8zrD8we0CUj6LBjBBRD1EcvfjCZInll52TtFS7mDh7OF4J5jt2SyNR-ENVLgFGkMUJAnqHvSNsqqiHiWbVQuRCjxbM6De36FkT2XfFQwTJ-Vy_MlsYHX4xsHGzevhynYs_/s1440/egg%20noodles.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="1440" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZDpb5bwaGZJfDG9ObkmW2jMLVuzIHep5D2lyA28XDo1ZEmTJMERMb6RBCf8zrD8we0CUj6LBjBBRD1EcvfjCZInll52TtFS7mDh7OF4J5jt2SyNR-ENVLgFGkMUJAnqHvSNsqqiHiWbVQuRCjxbM6De36FkT2XfFQwTJ-Vy_MlsYHX4xsHGzevhynYs_/w640-h166/egg%20noodles.png" width="640" /></a></div><br /><div>...it also encourages cooks to fill the noodles, so they're pretty similar to ravioli. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1b05kjx87g3G4Pb_yWQNtCxd5VpcHhtVbcws6iR4WBngxpa4PZAZkKGXfso9F1DsK4dSEK1l_qvWQl1eJMQgwDdT7WA5qgT9yQu5VbaFtqy9mG_BCEIYi4uZIe5mowEfc3dC4L3K-6TcaGw6goOkmU-j3QBss39vtQNhQwoGrG1e4OKzdWGiIoKZcSax/s1444/meat%20filling%20for%20noodles.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1444" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1b05kjx87g3G4Pb_yWQNtCxd5VpcHhtVbcws6iR4WBngxpa4PZAZkKGXfso9F1DsK4dSEK1l_qvWQl1eJMQgwDdT7WA5qgT9yQu5VbaFtqy9mG_BCEIYi4uZIe5mowEfc3dC4L3K-6TcaGw6goOkmU-j3QBss39vtQNhQwoGrG1e4OKzdWGiIoKZcSax/w640-h258/meat%20filling%20for%20noodles.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJrWQn0eXKVoCoLvPQLnp6db-unZ7tHV9aDfuAe4HBhqEYB-c6BDfDuYwTchEh2ZFvJNV0fqMW_Db99oGNCObkqVvHXOXNdWeSHQINHaMBlU7s2tm58oJuk3c-6EjpK64MvLgOZ46oAXxF0iOJuaFqV9pYJlnongTaFq8W5W0iT9-2LAx5-XRBlQmi7Rr/s1428/spinach%20filling%20for%20noodles.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="376" data-original-width="1428" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJrWQn0eXKVoCoLvPQLnp6db-unZ7tHV9aDfuAe4HBhqEYB-c6BDfDuYwTchEh2ZFvJNV0fqMW_Db99oGNCObkqVvHXOXNdWeSHQINHaMBlU7s2tm58oJuk3c-6EjpK64MvLgOZ46oAXxF0iOJuaFqV9pYJlnongTaFq8W5W0iT9-2LAx5-XRBlQmi7Rr/w640-h168/spinach%20filling%20for%20noodles.png" width="640" /></a></div><br /><div>I definitely didn't expect to find ravioli-sh pasta in a Pennsylvania Dutch cookbook.</div><div><br /></div><div>I did find the carb-on-carb action I expected in the dessert section, though, in a pie that I just don't understand.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iTRc7ETxQrpjMgySbQXTwe71KgDxZRAj4H6Xuqjnf8GERzqW7WL80XH60qFnBmgA1h8QZcg5f-FJMwQxnNi4Ddla9nKygcio8GQL3mxC5z3Q_LtNJvb6E0B6H48BcQ_fbIHcUB8P3GorlE7dep1K_iUYPbDxwjwCRfZVCS2mMGCrkBL0X_DQQtAgtZkb/s1433/rivel%20pie.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="353" data-original-width="1433" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iTRc7ETxQrpjMgySbQXTwe71KgDxZRAj4H6Xuqjnf8GERzqW7WL80XH60qFnBmgA1h8QZcg5f-FJMwQxnNi4Ddla9nKygcio8GQL3mxC5z3Q_LtNJvb6E0B6H48BcQ_fbIHcUB8P3GorlE7dep1K_iUYPbDxwjwCRfZVCS2mMGCrkBL0X_DQQtAgtZkb/w640-h158/rivel%20pie.png" width="640" /></a></div><br /><div>Rivels are usually <a href="https://granniepantries.blogspot.com/2016/10/funny-name-swamping-competition-edition.html" target="_blank">tiny dumplings made by beating flour into a salted egg</a> until it gets crumbly and then boiling the crumbles into a soup. Here, rivels are more like bits of shortbread dough baked onto a pie crust. I'm baffled because why would you want shortbread bits baked onto a pie crust? Wouldn't the whole thing burn after a half-hour at 400°? Or is the "stew" instruction not a misspelling of "strew" as I'm assuming, and there's supposed to be some kind of fruit filling that is entirely missing from the recipe (and the entire page)? Would a couple tablespoons of molasses make a big difference in any of this? I have no idea, so I'm throwing this in as a mystery. In any case, work this mystery over in your head. If you work it enough, you'll earn the right to binge on whatever your favorite foods are, because...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LhTt3-0A52IKXCZuFzWs4vghXaHshS00NhT2PUFm5JMm_FuSKOIOumPP3EUx8PvW-vpsl24UNusBtZxuVPwf29SrCuBgl-Ow7bvICVHrG5AH625f1XgNxVdjXIQ_7bAXx-kdExpgb66eAKeOB6NVQcjbs9i-OrSB88dDbpLo22iT55FCBEC9YQbDZaNM/s1328/them%20that%20works%20hard.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="1328" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LhTt3-0A52IKXCZuFzWs4vghXaHshS00NhT2PUFm5JMm_FuSKOIOumPP3EUx8PvW-vpsl24UNusBtZxuVPwf29SrCuBgl-Ow7bvICVHrG5AH625f1XgNxVdjXIQ_7bAXx-kdExpgb66eAKeOB6NVQcjbs9i-OrSB88dDbpLo22iT55FCBEC9YQbDZaNM/w640-h456/them%20that%20works%20hard.png" width="640" /></a></div><br /><div>Of course, you may end up looking kind of hunky if it's too hearty...</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-28485857582579902032024-02-17T09:36:00.001-05:002024-02-17T09:36:50.036-05:00Microwaving some less-than-snacktastic nibbles<p>While I've already noted the <a href="https://granniepantries.blogspot.com/2024/01/microwave-cooking-gets-complicated.html" target="_blank">too-complicated-to-bother-with-if-you're-just-microwaving-anyway recipes</a> and the <a href="https://granniepantries.blogspot.com/2024/01/the-microwave-diet.html" target="_blank">very sad diet recipes</a> offered by <i>A Guide to Microwave Cooking </i>(Richland, 1981), I haven't given proper attention to the weird little snacks the book also offers. </p><p>In addition to the usual English muffin pizza recipe (labeled "Individual Pizza Treats"), the book offers a sausage-y variation.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoOW2dZFihPIYXRVenhxenn3K8o6K0qkqGLhKk6ALmNWQUoJ6gWKGY0dKs9or1e9C6NMcNB0gAZgqPT2HJqQzLy8zK4YzPgbHhLCN6hSmlterrtWvpzYP1mfr31Fnx6NjAbCvVs6CDnLLWEXd6swZYHbYhcqpym6LxatHfL4r285swdycE_9X8h6D46SJ/s740/individual%20sausage%20pizza%20treats.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="496" data-original-width="740" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoOW2dZFihPIYXRVenhxenn3K8o6K0qkqGLhKk6ALmNWQUoJ6gWKGY0dKs9or1e9C6NMcNB0gAZgqPT2HJqQzLy8zK4YzPgbHhLCN6hSmlterrtWvpzYP1mfr31Fnx6NjAbCvVs6CDnLLWEXd6swZYHbYhcqpym6LxatHfL4r285swdycE_9X8h6D46SJ/w640-h428/individual%20sausage%20pizza%20treats.png" width="640" /></a></div><p>I've got no problems with the substitution of browned sausage (obviously not microwaved if it's browned) and green pepper for the pepperoni, but then the book suggests "plac[ing] a mound of sauerkraut over sauce for added flavor"! Can't say as I've ever wanted sauerkraut on an English muffin pizza, or that I can imagine the (often similarly picky) target audience for English muffin pizzas clamoring for this either....</p><p>If you want something to do with the pepperoni saved by not using it on a "Pizza Treat," the book offers an unusual appetizer idea.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTts0G40I5jpDsBlLTDsLZ98Bp9RvbgXNtWmZgl5Pj26A_QCwYFaAEQWazYJHBDjM8gIdvKzvGejrJtST0NlY3G0fanGrGsO77EEXk0dHb_I_PUGVwsxmFbZmS3r0O-rNc4tUGtOmDUwzZjy_OojwVedFpS7JQzHj0vo1t1nUJCuxX3PSno9Rqvoe3O1iG/s754/pepperoni%20crisp.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="728" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTts0G40I5jpDsBlLTDsLZ98Bp9RvbgXNtWmZgl5Pj26A_QCwYFaAEQWazYJHBDjM8gIdvKzvGejrJtST0NlY3G0fanGrGsO77EEXk0dHb_I_PUGVwsxmFbZmS3r0O-rNc4tUGtOmDUwzZjy_OojwVedFpS7JQzHj0vo1t1nUJCuxX3PSno9Rqvoe3O1iG/w618-h640/pepperoni%20crisp.png" width="618" /></a></div><p>Arrange those pepperoni slices in a pie plate, sprinkle with lemon juice, and microwave until they sizzle! I have to admit that my childhood self would have thought it was a <b>brilliant</b> idea to use straight-up pepperoni as an edible spoon for chip dip. (And then I would have wondered why I had indigestion half an hour later.)</p><p>The snacks aren't all quite so lowbrow, though. <i>A Guide to Microwave Cooking </i>also provides a recipe for Chicken Kiev Appetizers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3jFYjl8HQ6ajddN5kxqjaN408tnlCIWZadwMfbr3pyXHXsVPgmfrzYWQNLw257FfKZka9_xcgJz32NivL1NLRRLi37g82mJh9Un8H89bjUz9R65tUZn59dUDI_AxFqdcXbDEv8xSS3ovIfSd2nnNVgWuUFEjflBVRQXGKGgWYxAwQKr6q8V3lAoGpy0N/s1600/chicken%20kiev%20appetizers.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-3jFYjl8HQ6ajddN5kxqjaN408tnlCIWZadwMfbr3pyXHXsVPgmfrzYWQNLw257FfKZka9_xcgJz32NivL1NLRRLi37g82mJh9Un8H89bjUz9R65tUZn59dUDI_AxFqdcXbDEv8xSS3ovIfSd2nnNVgWuUFEjflBVRQXGKGgWYxAwQKr6q8V3lAoGpy0N/w308-h640/chicken%20kiev%20appetizers.png" width="308" /></a></div><p>You can (as always!) correct me if I'm wrong, but I thought the whole attraction of Chicken Kiev (or perhaps now more properly "Chicken Kyiv") was that the chicken was covered in a crispy coating and concealed a warm pocket of herby melted butter, waiting to spill out when the diner cut it open. I don't think I'm being too much of a snob to suggest that chicken that was once wrapped around butter (or margarine!) before it was sliced into pieces so the filling could run out as the poultry was microwaved to rubbery doneness DOES NOT COUNT as Chicken Kyiv. Not even remotely.</p><p>I'm glad Richland was so creative with the snacking ideas, but I can't imagine these were ever too popular....</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-35752678982733182212024-02-14T08:51:00.001-05:002024-02-14T08:51:21.159-05:00The Banana Bonanza Evinces Some WincesNeed a smile? Try saying <i>The Dole Banana Bonanza </i>(1977) five times fast. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgDneodwrlA6E1Ft6AUXNnohJ7mc9-Ri9eZE4Yuyx955qO0dSdjp7oN21nsyqUNP1CK1sLju491h5a1p53l_F17j0Qfhn6dNe9GNmbpqwGpdLclRAGIp-8Ncv6Aif_aOhbgHrwmyRdDCMSTaH3FNWZFG3l6sH_YJiFJWgLFUR8NNBFy176HfFsbeZN80q/s2236/dole%20banana%20bonanza%20cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2236" data-original-width="1477" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgDneodwrlA6E1Ft6AUXNnohJ7mc9-Ri9eZE4Yuyx955qO0dSdjp7oN21nsyqUNP1CK1sLju491h5a1p53l_F17j0Qfhn6dNe9GNmbpqwGpdLclRAGIp-8Ncv6Aif_aOhbgHrwmyRdDCMSTaH3FNWZFG3l6sH_YJiFJWgLFUR8NNBFy176HfFsbeZN80q/w422-h640/dole%20banana%20bonanza%20cover%20w.png" width="422" /></a></div><br /><div>And maybe some of the recipes would bring a smile to your face too, like the Jamaican Cream Pie (with a brown butter rum crust) or the Banana Streusel Coffee Cake. You know you're not getting those recipes here, though. Nope. I'm not in the business of making anyone smile. I mostly prefer wincing.</div><div><br /></div><div>That's why I'm posting a sad Slim Jane Salad:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxhg3hgAxuLAtdzTx_FxPwyJwleaukP8hTzK2RogPqGoA103fz-j7h-KzM_eCha-AHc7NVvpiqQphx7sYnmHgfveDOX23_VDWbRGLc12-UunFVOZn6gf33_ZPDwna3vf-mmMZ3xTugBdD78Gjvz2Xl37Od_4G_Zorsjghq4zzm1oBvZ3ixWBrVx5sK5Bt/s1253/slim%20jane%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="1253" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxhg3hgAxuLAtdzTx_FxPwyJwleaukP8hTzK2RogPqGoA103fz-j7h-KzM_eCha-AHc7NVvpiqQphx7sYnmHgfveDOX23_VDWbRGLc12-UunFVOZn6gf33_ZPDwna3vf-mmMZ3xTugBdD78Gjvz2Xl37Od_4G_Zorsjghq4zzm1oBvZ3ixWBrVx5sK5Bt/w640-h384/slim%20jane%20salad.png" width="640" /></a></div><br /><div>Loaded with bean sprouts, soy sauce, banana, celery, cucumber, radishes, green onion, and despair.</div><div><br /></div><div>Or maybe, for a more indulgent take on a weird salad, I'll post the Mystery Salad:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl84avW7i5DUY8-4cqYJO1aykNTOx5LH3AgU0GNEnjXHqLgFrWM69Askh7Q04S-7suf3cr72LhnGYb3auQ08HJHbjpmbZsnN5T2BeQqcAbfCyk1gNxnzSkbGI0x02j3PdOaAEkgiYlNVeDn-lpFglGItne9EXQPOWUwl2h8LXC9cuIRZAnyyVXsDkyRCS/s1248/mystery%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="1248" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl84avW7i5DUY8-4cqYJO1aykNTOx5LH3AgU0GNEnjXHqLgFrWM69Askh7Q04S-7suf3cr72LhnGYb3auQ08HJHbjpmbZsnN5T2BeQqcAbfCyk1gNxnzSkbGI0x02j3PdOaAEkgiYlNVeDn-lpFglGItne9EXQPOWUwl2h8LXC9cuIRZAnyyVXsDkyRCS/w640-h358/mystery%20salad.png" width="640" /></a></div><br /><div>Surprise! Those aren't potatoes! They're boiled green bananas with potato salad ingredients. There's no real mystery here, though. Why use bananas instead of the standard potatoes? Dole wants to sell more bananas. Isn't that all the reason you need?</div><div><br /></div><div>Maybe the most wince-inducing recipe will be the guacamole-adjacent Sally's Secret Dip.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbVszNQx2YMqvPuiG2L_HN3G4bHlWknJy6fs5CjydzclpYRrt9hyphenhyphen-gx2MN8YifaSsctGZH_J-sUI8vdlMUeK33Tx_KU3yNRka9wbTHRJw0pZp1kiI9ZjxTCpfZMqvOK3KZNPQ5PhTVIdauZ8ivsPOkiV3m8RAifrRO1WIcT54JFU5i3LnLxFKgjpoulyu/s1248/sally%20secret%20dip.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="1248" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbVszNQx2YMqvPuiG2L_HN3G4bHlWknJy6fs5CjydzclpYRrt9hyphenhyphen-gx2MN8YifaSsctGZH_J-sUI8vdlMUeK33Tx_KU3yNRka9wbTHRJw0pZp1kiI9ZjxTCpfZMqvOK3KZNPQ5PhTVIdauZ8ivsPOkiV3m8RAifrRO1WIcT54JFU5i3LnLxFKgjpoulyu/w640-h306/sally%20secret%20dip.png" width="640" /></a></div><br /><div>Yep! The secret is that usually the lump in the avocado-and-cream-cheese dip is a piece of banana, but occasionally it's a bit of raw onion. There's a fun guessing game that might well call for a wince.</div><div><br /></div><div>My favorite recipe, though, is arguably less weird than any of these. I winced a little just because of the short story the title conjured in my mind.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh7NzssOeB8hs6cqtlEkdGUqqwjrNAM15q6-J2PR1EeOKhiigM-_zTWsiGOACghsXi2-HKWMxKRAmEg6NXEGk0Iy97Z3UD_sL3SU1otFcqY2-nvrhaf69dvl35kPBhC1nNT4xh3khgPFHqcizfzdkSAT4HOYHvd6ThCkEwy_YgZEz3JROU71Kfn05U290/s1241/noon%20whistle%20luncheon%20plate.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="809" data-original-width="1241" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh7NzssOeB8hs6cqtlEkdGUqqwjrNAM15q6-J2PR1EeOKhiigM-_zTWsiGOACghsXi2-HKWMxKRAmEg6NXEGk0Iy97Z3UD_sL3SU1otFcqY2-nvrhaf69dvl35kPBhC1nNT4xh3khgPFHqcizfzdkSAT4HOYHvd6ThCkEwy_YgZEz3JROU71Kfn05U290/w640-h418/noon%20whistle%20luncheon%20plate.png" width="640" /></a></div><br /><div>Somebody has been working hard all morning. Maybe welding together Firebird parts, or welding together Caprice parts while pretending they were actually Firebird parts, or whatever hard workers did in the late '70s. Then the noon whistle blows. Time for a hearty lunch! The worker has been dreaming of a big slab of cold meatloaf, or maybe thick layers of ham and cheese on rye. And then he opens up the battered lunchbox to find a Tupperware containing a banana spread with a dab of thyme-and-walnut cream cheese hiding amidst a jumble of lettuce, olives, carrot sticks, and a couple thin slices of cooked salami. That's a big wince, right there. And maybe it's a hint that the worker might want to pack his own damn lunch in the future.</div><div><br /></div><div>And now I'm smiling a little at that thought.... </div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-16944055606165182492024-02-10T09:47:00.000-05:002024-02-10T09:47:53.342-05:00Funny name: Soapy Edition<p>I've heard of bathtub gin. I've heard of recipes for bath bombs, soaks, salts, etc. But I am not entirely sure what to make of this bathtub recipe from <i><a href="https://granniepantries.blogspot.com/2024/01/conversation-starters-and-second.html" target="_blank">Second Helpings</a></i> (Hospital Ladies Aid Milford-Whitinsville Regional Hospital, Milford Division, undated, but maybe from the 1970s).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qWQ92KLTlT3k1PUxlM-lOH_gqgjXLmhsJFlFvN1vA8ID9ltLqxUOF5oTIkcHkLhv2vi9aW25X7Rh-EGrPdDQsgiyjsgSmtm2TY-jkyiBaD8J_cN7H0yfsk7JQezCjKZwUNXwqNF6a9ZaWcOduYiTiqmmm8w_RhwO9KnBSknEQE9Jzlq7M6uYxLq-TJsA/s1104/chocolate%20bathtub%20cake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1051" data-original-width="1104" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qWQ92KLTlT3k1PUxlM-lOH_gqgjXLmhsJFlFvN1vA8ID9ltLqxUOF5oTIkcHkLhv2vi9aW25X7Rh-EGrPdDQsgiyjsgSmtm2TY-jkyiBaD8J_cN7H0yfsk7JQezCjKZwUNXwqNF6a9ZaWcOduYiTiqmmm8w_RhwO9KnBSknEQE9Jzlq7M6uYxLq-TJsA/w640-h610/chocolate%20bathtub%20cake.png" width="640" /></a></div><p>What turns a chocolate cake into a chocolate bathtub cake? It's not big enough to fill a bathtub. I <i>hope</i> the cook doesn't make it in the bathtub. (The instructions certainly don't call for bathtub construction!) It doesn't seem to be a <i>Chopped</i>-style novelty, like a model bathtub constructed of tempered chocolate and filled with a chocolate-cake-based trifle that chefs need to incorporate into a main course (along with cardoon, lamb kidneys, and a boxed macaroni and cheese dinner). I have no idea. I suspect that the cook hopes putting "bathtub" in the title will worry other diners enough that there will be a few extra leftover slices to savor later....</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV78cxILnZPHgKgfPBI5OZehjH4OwxPkIORCANbN-bDY40uSPzxxq8hwEd-GhmUgD6dx1ucb7znbZ-DTScUwZSGx6MRcwVNYKU2tsutqPONXUiLgbwocBwHNk2Sw4WV7xg4dIg6jyyr50h86mlXj0aBxfnXoNEY7sm6Iat1UttwBOjJdz9Go0w1As4IQV/s480/turd%20ferguson%20chocolate%20bathtub%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV78cxILnZPHgKgfPBI5OZehjH4OwxPkIORCANbN-bDY40uSPzxxq8hwEd-GhmUgD6dx1ucb7znbZ-DTScUwZSGx6MRcwVNYKU2tsutqPONXUiLgbwocBwHNk2Sw4WV7xg4dIg6jyyr50h86mlXj0aBxfnXoNEY7sm6Iat1UttwBOjJdz9Go0w1As4IQV/w640-h480/turd%20ferguson%20chocolate%20bathtub%20cake.jpg" width="640" /></a></div><p><br /></p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com6tag:blogger.com,1999:blog-8696383493674768665.post-56731478860891213682024-02-07T08:52:00.000-05:002024-02-07T08:52:58.955-05:00The bar for perfection is pretty low<p>Is the high cost of living getting you down? Never fear! I know a cookbook that can help you cook an entire meal for just two cents! The back cover promises this.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyjP3-_3tzfjQKHPyxk7Ks2eD2E4IFH7qVHnU23MXj7JT9Bit9B5k_IRTXUtZ2KD-Z9rp2n_OrzvxHW9TA7V9BegUbQ9Ok01eXFwm6ogwF10p6kl9LTwT9kUmWDDV2dqJ6ssofo096rkm2jlq3kOHaHflsNJUiduwG8QJ13uUQJq01u339D8n_pN5dA/s1998/new%20perfection%20back.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1998" data-original-width="1332" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyjP3-_3tzfjQKHPyxk7Ks2eD2E4IFH7qVHnU23MXj7JT9Bit9B5k_IRTXUtZ2KD-Z9rp2n_OrzvxHW9TA7V9BegUbQ9Ok01eXFwm6ogwF10p6kl9LTwT9kUmWDDV2dqJ6ssofo096rkm2jlq3kOHaHflsNJUiduwG8QJ13uUQJq01u339D8n_pN5dA/w426-h640/new%20perfection%20back.png" width="426" /></a></div><br /><p>Yes, "An entire meal cooked for 2 cents cuts the 'High Cost of Living.'" (I'm not sure why it's capitalized this way or why "High Cost of Living" is in quotation marks, but just go with it.) "What is this wonder?" you may ask.</p><p>It's the <i>New Perfection CookBook</i> (undated, but the stove looks similar to one <a href="http://www.milesstair.com/Perfection/Perfection_canada.jpg" target="_blank">in this 1922 ad</a>, so I'm going to say 1920s, though I might be able to get a more exact date if I had the patience to go down a rabbit hole of finding the dates of production for every single New Perfection item this booklet advertises, such as the iron-heating plate).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg5Pea3QFkvC8mADucEFNx5TbSUbaLPp5Pcs9jO3drGCv1nGMP0rKGNJjuQQsN7B307RrZNyE987p5vFeWdLBI3oMhzmPtcCBt51c1sQSTceEiveTrfIXJaaUrf-Zuc6l7T-uqSN3DW2f_YhQl_E7GF7ppSGe2L1yqg_qFPSrMUALwQwwgVjJj48b0Q/s2106/new%20perfection%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2106" data-original-width="1407" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHg5Pea3QFkvC8mADucEFNx5TbSUbaLPp5Pcs9jO3drGCv1nGMP0rKGNJjuQQsN7B307RrZNyE987p5vFeWdLBI3oMhzmPtcCBt51c1sQSTceEiveTrfIXJaaUrf-Zuc6l7T-uqSN3DW2f_YhQl_E7GF7ppSGe2L1yqg_qFPSrMUALwQwwgVjJj48b0Q/w428-h640/new%20perfection%20cover.png" width="428" /></a></div><p>The "For Best Results Use 'Pearl' Oil" printed very lightly on the bottom should clue you in that this is an oil-fueled stove, one that is operated "generally like ... a lamp, and quite as simple" followed by pages of instructions on wick care, ways to prevent and fix oil leaks, instructions on draining the feed pipe, etc. Cooking for two cents sounds less and less appealing, never mind "simple."</p><p>The recipes are mostly for baked goods-- cakes, cookies, puddings, pies, breads. Those less familiar with terms for old-timey cooking utensils might be alarmed by the "Spider Corn Cake."</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mPGIymWIfO52XBq9tV1RXBOq0kvJhVJq3m3a9l1Z7rpAsm85me6MTxF7PuqiFwOm1d23evs7PdU71KDo_hKodcBIRIxAQ0yl3Fx58ly-ndvZUbV1I4WZfjddRIQP3k8D6XixxLa5jOF74xKhbrLL7HviJKZYZV0qq8VCEld_SPn5JfD0Dpmh44NhLg/s1131/spider%20corn%20cake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="1131" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mPGIymWIfO52XBq9tV1RXBOq0kvJhVJq3m3a9l1Z7rpAsm85me6MTxF7PuqiFwOm1d23evs7PdU71KDo_hKodcBIRIxAQ0yl3Fx58ly-ndvZUbV1I4WZfjddRIQP3k8D6XixxLa5jOF74xKhbrLL7HviJKZYZV0qq8VCEld_SPn5JfD0Dpmh44NhLg/w640-h284/spider%20corn%20cake.png" width="640" /></a></div><p>The instructions to "Melt the butter in a hot spider" should probably tip you off that it's just a name for a type of pan that has little legs on the bottom so it can cook above a flame. No arachnids are involved!</p><p>There are also recipes for things to do with leftovers, like stretching out that last 3/4 cup of chopped meat or fish...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTI40BwV1LtTyXCqDAoadd6eNMF3ypDIwZjaDLLVsmNVjbcit_yjJZCS03f_OLjHJABtMclsUG3k-0nefa_nlkyVdwNfXG8PHL-aRDvQj3xEV8QyKviKuKJvw8xFQdOnaFKAkoVBtjjVmTm3MebIWwrKXpnFhkZao6_SKtgnps8WXu47SpibnJTgJuQ/s1138/eggs%20scalloped%20with%20meat%20or%20fish.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="1138" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTI40BwV1LtTyXCqDAoadd6eNMF3ypDIwZjaDLLVsmNVjbcit_yjJZCS03f_OLjHJABtMclsUG3k-0nefa_nlkyVdwNfXG8PHL-aRDvQj3xEV8QyKviKuKJvw8xFQdOnaFKAkoVBtjjVmTm3MebIWwrKXpnFhkZao6_SKtgnps8WXu47SpibnJTgJuQ/w640-h234/eggs%20scalloped%20with%20meat%20or%20fish.png" width="640" /></a></div><p>...by scalloping it with hard-boiled eggs and cracker crumbs under a pint of white sauce.</p><p>And what old-timey collection would be complete without recipes for invalids, like good old Arrowroot Gruel?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigd5tASAzxJm_6t7lJq_cgu71y0nPnV6kSBr4bclhgJq8CVNMGxHEUMIRb4o-LtRL6X5ouc4-K7TRpUdHoEEgf85TH348AEL1nr2_8yNlumGeQmFxj48zEHq3RPVMhkAFDud6dgPn-pzgtbTlI7qnxikk5IrcinoYf4hV8c_vP-ZNcDuLsC9_BfivtXw/s1124/arrowroot%20gruel.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="265" data-original-width="1124" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigd5tASAzxJm_6t7lJq_cgu71y0nPnV6kSBr4bclhgJq8CVNMGxHEUMIRb4o-LtRL6X5ouc4-K7TRpUdHoEEgf85TH348AEL1nr2_8yNlumGeQmFxj48zEHq3RPVMhkAFDud6dgPn-pzgtbTlI7qnxikk5IrcinoYf4hV8c_vP-ZNcDuLsC9_BfivtXw/w640-h150/arrowroot%20gruel.png" width="640" /></a></div><p>Yay! Water thickened with a flavorless powder! Cream or milk may be added if the cook is feeling extravagant.</p><p>So... Not the most exciting recipe collection, but certainly fun, if for no other reason than that it allows me to spend an afternoon feeling grateful that I don't have to spend it posing in a gingham jumper handing out biscuits and pretending that I'm downright <i>stoked</i> to have an appliance that requires wick care and regular feed pipe drainage, all for the low price of two cents a meal and the possibility it could spring a fuel leak at any time.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-65436501300510905652024-02-03T08:31:00.002-05:002024-02-03T08:31:51.355-05:00Waiting out winter with cashews, root veggies, and disappointingly-flavored butterfat<p>Welcome to February. 😬 <i>The Political Palate</i> (The Bloodroot Collective (Betsey Beaven, Noel Giordano, Selma Miriam, and Pat Shea), 1980) says that late winter officially began on February 2, so we're on the back half of the cold weather season! It may eventually end.</p><p>The book suggests warming up with some Cashew Chili.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeYZoYuw81EIR0_W-Fs9tl46ArlEGgQZcYuip8bk7KoitOW11lUXJdvTQQQfldRrqbKPhwRJ-2LIfccY7wfsJKwHqCg_8jix4xFf-flKX_jRtS6wWpBvKb0z1-V6fYs3xYCBkl4uQGGeVlsHrBjfOYN8RoNUYwTjHJVBpPC-85NyGrUTVSdg-v1dYKFRJ/s2085/cashew%20chili.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2085" data-original-width="1177" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeYZoYuw81EIR0_W-Fs9tl46ArlEGgQZcYuip8bk7KoitOW11lUXJdvTQQQfldRrqbKPhwRJ-2LIfccY7wfsJKwHqCg_8jix4xFf-flKX_jRtS6wWpBvKb0z1-V6fYs3xYCBkl4uQGGeVlsHrBjfOYN8RoNUYwTjHJVBpPC-85NyGrUTVSdg-v1dYKFRJ/w362-h640/cashew%20chili.png" width="362" /></a></div><p>I'm impressed that this includes multiple seasonings-- not just chili powder but also cumin and oregano (though I'm a little iffy on basil in chili). There's no real explanation for the presence of cashews, but my guess is that they're supposed to stand in for the beef that's usually found in chili. I'm waaaay less enthused about the raisins, though. It would be so disconcerting to be eating a bowl of chili and bite into an intensely sweet spot!</p><p>And just because it's late winter, that doesn't mean you should skip out on the salad course. Winter is root vegetable season, so the book suggests shredding some.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYDMZpLgzJYEUnWR3jTf5MbJSIlDGiqPuU-1VYP04MP73gX6OhXRtV_EaWb9H4Qsx7K1qaKX-P-JennOujK4IkE462nVNImzCl44Idb-tASts1yGWifTPf60KKsGl72OIJP3jvJCGYNFFItPU5F23FezXusqj_NXYv6cPYi-O5kWZnastUF8tZaP_jGOH/s1222/shredded%20root%20vegetable%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1222" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYDMZpLgzJYEUnWR3jTf5MbJSIlDGiqPuU-1VYP04MP73gX6OhXRtV_EaWb9H4Qsx7K1qaKX-P-JennOujK4IkE462nVNImzCl44Idb-tASts1yGWifTPf60KKsGl72OIJP3jvJCGYNFFItPU5F23FezXusqj_NXYv6cPYi-O5kWZnastUF8tZaP_jGOH/w640-h442/shredded%20root%20vegetable%20salad.png" width="640" /></a></div><p>This salad involves eating shredded beets... So that's gonna be a hard pass from me. (A topping of raw onion doesn't help matters.)</p><p>And for dessert, the book offers one of those staples of '70s-style health food: carob! This time, it's in cheesecake.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQSFypQj0sCX0uErjEYcRT9TEswhkXa9Vb3rA0vx4o3GsdTTaQ3BBuFnDrZhvhVNjv8GmKEUjqF8JGu9c79t3HLjsbH4q6rLpk1_uqZ-y1F66zJw5UuSfFIIC_JBj5AZK5FqoV-kMzn0TrSqDknox3KSP-n6ROYd8QEnKQQCXaOXbyl8sNCYR-q3gd0Gu/s2711/carob%20cheesecake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2711" data-original-width="1192" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQSFypQj0sCX0uErjEYcRT9TEswhkXa9Vb3rA0vx4o3GsdTTaQ3BBuFnDrZhvhVNjv8GmKEUjqF8JGu9c79t3HLjsbH4q6rLpk1_uqZ-y1F66zJw5UuSfFIIC_JBj5AZK5FqoV-kMzn0TrSqDknox3KSP-n6ROYd8QEnKQQCXaOXbyl8sNCYR-q3gd0Gu/w282-h640/carob%20cheesecake.png" width="282" /></a></div><p>In this case, the carob disappointingly substituting for cocoa powder can be bolstered by a disappointing substitute for coffee like <a href="https://en.wikipedia.org/wiki/Caro_(drink)" target="_blank">Pero</a> or Bambu. At least the recipe calls for real cream cheese and heavy cream-- but that just makes this seem like a disappointing waste of dairy fat. But hey-- it's late winter! Everybody-- especially health foodists-- needs insulation at this point. I think I'm going to go back into hibernation and hope late winter will end early.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-44483988543747813622024-01-31T09:03:00.000-05:002024-01-31T09:03:16.700-05:00Raise a glass to Heisey<p>I had absolutely no idea what Heiseyites were when I spotted <i>Heiseyite's Favorites. </i>I assumed Heisey must be some small town I'd never heard of, but the inside cover specified that this collection was created by The Heisey Collectors of the Northern Illinois Club, so I knew it was something to collect. (I know, I have impressive deductive skills.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUyuGsMzcW1fSFyUO2xwdsVTCqptzz05FppBSxCROPrUNaMoSKWCXWefJKbxnOumdbvL48qYUDJ4sKFSBFGloqiEVhs7rgIb2dNr-OQ3HYfEH8GldJEt259eIklF7S_84x1r3g2pQ08dQ3jKAI-C_14kVP8nZeb68zVJyUBK-WyUL3Ky5a1cee_4zyc1F/s2531/heiseyite%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2531" data-original-width="1651" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUyuGsMzcW1fSFyUO2xwdsVTCqptzz05FppBSxCROPrUNaMoSKWCXWefJKbxnOumdbvL48qYUDJ4sKFSBFGloqiEVhs7rgIb2dNr-OQ3HYfEH8GldJEt259eIklF7S_84x1r3g2pQ08dQ3jKAI-C_14kVP8nZeb68zVJyUBK-WyUL3Ky5a1cee_4zyc1F/w418-h640/heiseyite%20cover.png" width="418" /></a></div><p>Before trying to look Heisey up, I turned another page and learned that "All of these recipes have been gathered from Heisey Collectors' Kitchens where lives have been touched with love for family, friends, and Heisey glassware; We say use them, enjoy them and share your board in Heisey fellowship throughout the years." So... glassware then. The book is undated, and it doesn't give any hint of whether it was written before or after <a href="https://en.wikipedia.org/wiki/Heisey_Glass_Company" target="_blank">Heisey closed in 1957</a>. Apparently the brand was popular enough that there's still a <a href="https://heiseymuseum.org/" target="_blank">Heisey museum</a> with an annual membership option. (I shouldn't have looked it up because now I have a sudden urge to own a jade-green glass rabbit that I would immediately break when I tried to find someplace to display it. I guess the glass really does have an effect on people!)</p><p>In any case, the book is mimeographed, so it's unlikely to be any newer than from the 1970s. The book is pretty short, too-- maybe because nobody wanted to do that much mimeographing? In any case, it's got the selection of old recipes one might expect. There's a small twist on the traditional green bean casserole.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNgsUXVI6z3_29U7v2nfG77LVlOG3e00_cF2vgYEU7vXJBzhNSIbF3r_p1E6Qxje1AJxF25Wx3h3Hk5ktzL8YYC_KEvKqPxGS7cy0Ugy2aI0vd5l76CdEinCWfY8HHdNwkUJb9twi3foXtjwIAz8yN6RMV2G38MxqZU8sOJLtrXXRVOaSwqJr0h_jWhIA/s1252/pork%20chop%20bake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="966" data-original-width="1252" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNgsUXVI6z3_29U7v2nfG77LVlOG3e00_cF2vgYEU7vXJBzhNSIbF3r_p1E6Qxje1AJxF25Wx3h3Hk5ktzL8YYC_KEvKqPxGS7cy0Ugy2aI0vd5l76CdEinCWfY8HHdNwkUJb9twi3foXtjwIAz8yN6RMV2G38MxqZU8sOJLtrXXRVOaSwqJr0h_jWhIA/w640-h494/pork%20chop%20bake.png" width="640" /></a></div><p>Yep-- This version becomes a main dish with the addition of pork chops between the layer of souped-up green beans and the topping of crunchy onions.</p><p>There's a sad little diabetic cookie recipe. At least there's an attempt to make them sound fun by calling them Cinnamon Pixie Cookies.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMKZGz2EZzlaDhnG7P9sK0SXUFhNL8Cc-G77MtN7nQpgPiow0vlCZ7-sG0AsFesaAVvKY05qLvdjoe5YRUrOaYRdfn7IckhAcbSHL7LZh4qgT9nFkYghvqz07SSGXlBr1muKrUehpcCBS3rdNJk1XBAWjYE2lFYCM3Uuu7EqfIiGkqrxYapYlXP5gu9kf/s1369/cinnamon%20pixie%20cookies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1369" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMKZGz2EZzlaDhnG7P9sK0SXUFhNL8Cc-G77MtN7nQpgPiow0vlCZ7-sG0AsFesaAVvKY05qLvdjoe5YRUrOaYRdfn7IckhAcbSHL7LZh4qgT9nFkYghvqz07SSGXlBr1muKrUehpcCBS3rdNJk1XBAWjYE2lFYCM3Uuu7EqfIiGkqrxYapYlXP5gu9kf/w640-h520/cinnamon%20pixie%20cookies.png" width="640" /></a></div><p>Note that the choices of using milk, fruit juice, or coffee as the liquid may also be an attempt to make the cookies sound more exciting than they probably are, given the unlikelihood that a stray tablespoon of fruit juice or coffee will have much of an impact on flavor.</p><p>There's a Cooling Summer Punch for sipping on Illinois porches from one's Heisey drinkware.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9kV1-1mh4ZlRjTZcVMUwXjfnnGkkdcSlpw22dc6bxcpkztwIR_0isJKhs6XltsMyrPqqqu5eIp_H7lAVfXc3QdC31JfyX9sbm2akGc_oc9_T4JsCtYWj--YrJS1paw9_XCy31mplI2rHgkiX5HYumyf7F7OUTB0r12e5HDW85XlCd5d9YAeE1bGOgXhU/s1258/cooling%20summer%20punch.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="1258" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9kV1-1mh4ZlRjTZcVMUwXjfnnGkkdcSlpw22dc6bxcpkztwIR_0isJKhs6XltsMyrPqqqu5eIp_H7lAVfXc3QdC31JfyX9sbm2akGc_oc9_T4JsCtYWj--YrJS1paw9_XCy31mplI2rHgkiX5HYumyf7F7OUTB0r12e5HDW85XlCd5d9YAeE1bGOgXhU/w640-h260/cooling%20summer%20punch.png" width="640" /></a></div><p>I have to admit that I think plain old lemonade sounds more cooling than lemonade with milk in it. I love the addition of "white soda," though.</p><p>There are homey little appetizers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQWNgorsUFJmqJAJxGuwd4MSJ1o_TK1wGIFEFSxn-f_ZY8Ggctr3sLWwrTjPlz0zhRhcIjOAgoarjuvMWuYi7b7YWNTNGazuXMZXE2QJzEm-3dCEiUId57xZEZQh01EYOslb-jzFM-XJ3KWmctxyzH07FcePO1mEJx1s1ZurWjLGn_iLj95sL4sNV9AcY/s1294/bacon%20pull%20ups.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1294" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQWNgorsUFJmqJAJxGuwd4MSJ1o_TK1wGIFEFSxn-f_ZY8Ggctr3sLWwrTjPlz0zhRhcIjOAgoarjuvMWuYi7b7YWNTNGazuXMZXE2QJzEm-3dCEiUId57xZEZQh01EYOslb-jzFM-XJ3KWmctxyzH07FcePO1mEJx1s1ZurWjLGn_iLj95sL4sNV9AcY/w640-h424/bacon%20pull%20ups.png" width="640" /></a></div><p>My favorite thing about Bacon Pull-Ups has to be the last sentence, noting that when you make these little rolls of bacon and cream cheese on white bread, you "Better figure at least 4-5 per person." (My second favorite detail is that the bread should be rolled up "like a rug.")</p><p>The thing that most caught my attention, though, was the final "recipe" in the booklet. It's one of those overly sentimental "recipe-for-friendship" type dealies, but this time the recipe is for Reality Cake.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLR7EMCQyyPa2R8__so79xsiS7Jsy4Bv4Qa6ffUSKC-yZZBQCdbFVuBJudaLgpG0oTU5xSQlrndZG2chKkua5vPewgMrL4b1vRcR2cq19QRxR3ZRwltRjOGEac4gIQ8u9AL_DcqJjq71Wprg8G75s2RLL55bCfHoTfUAaNW00wSADnysPgjZUvke5A_lr/s1419/reality%20cake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="1419" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLR7EMCQyyPa2R8__so79xsiS7Jsy4Bv4Qa6ffUSKC-yZZBQCdbFVuBJudaLgpG0oTU5xSQlrndZG2chKkua5vPewgMrL4b1vRcR2cq19QRxR3ZRwltRjOGEac4gIQ8u9AL_DcqJjq71Wprg8G75s2RLL55bCfHoTfUAaNW00wSADnysPgjZUvke5A_lr/w640-h338/reality%20cake.png" width="640" /></a></div><p>Love? Happiness? Joy? Peace? "Contnentment"? (Notably the ingredients call for only two people, though, so the writer has to be an introvert who realizes that kids and/or too many social engagements ruin everything.) I can't help but wonder how long the writer had been an actual grownup, though, because this is a seriously idealized version of reality! My reality cake ingredients would probably be closer to this:</p><p></p><ul style="text-align: left;"><li>3 part-time jobs</li><li>1 3/4 hours sleep</li><li>2 sagging bookshelves that I can't get to without tripping over all the other books in front of them</li><li>1 1/2 papers left to grade before I momentarily think I'm done and then realize I forgot about this whole other folder</li><li>1/2 of a stale granola bar scrounged from the bottom of my backpack when I realized I left lunch at home on the counter</li><li>1 tsp. of peace and goddamn quiet (if available)</li></ul><p></p><p>But who knows? Maybe reality really is better for people who collect Heisey glass and I'm just too much of a cynic. A jade-green glass rabbit <i>might </i>just change my life if I could avoid breaking it.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-33837184646053882592024-01-27T09:19:00.002-05:002024-01-27T09:19:13.962-05:00Some vaguely-themed vegetable protein for winterLet's chase away a little of winter's chill with a Mexican menu for winter from <a href="https://granniepantries.blogspot.com/2023/05/spring-into-vegetable-protein.html" target="_blank"><i>The Vegetable Protein and Vegetarian Cookbook</i> </a>(Jeanne Larson and Ruth McLin, 1977). <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEire6LR2yvixNp4SpzBZ0ufX3vpmE80-Ev1Px_8bU3fKeqFO6gpflv5XA7GjUEywxseVIjg_0ONDXFZcTDvX4kbaHDmrULkBeJoTG8zchjtbVsjSTOadsiQOkZGYnapfGsctC7pCCpJ3rzsB_L7CB3wNdMTr7zllMUFHY2epdZGhf8SfyzWGu4kB50aXK2Y/s1035/winter%20menu.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="275" data-original-width="1035" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEire6LR2yvixNp4SpzBZ0ufX3vpmE80-Ev1Px_8bU3fKeqFO6gpflv5XA7GjUEywxseVIjg_0ONDXFZcTDvX4kbaHDmrULkBeJoTG8zchjtbVsjSTOadsiQOkZGYnapfGsctC7pCCpJ3rzsB_L7CB3wNdMTr7zllMUFHY2epdZGhf8SfyzWGu4kB50aXK2Y/w640-h170/winter%20menu.png" width="640" /></a></div><br /><div>I can't say that Mexican Loaf is the most appetizing name I've ever heard for a recipe, but maybe it's tastier than it sounds.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgHnaXueP93Igz0KnDFfvpd-xxbNK8J9YTv0HPJ6VHUxYxEFmzQF2py8HE2k0TKoxMEPUEeuo9hLEt7lBQIDlpxRGVFxiBDKldvOOkVHzPdlSi2yBLPy6lwHqSZ8uQDQgqKlKO93coz0o8Y0d0C2JWVIFuNpO5PTX1YqawhY4Kn7398P-_ciW0Trwflaz/s1126/mexican%20loaf.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="1126" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgHnaXueP93Igz0KnDFfvpd-xxbNK8J9YTv0HPJ6VHUxYxEFmzQF2py8HE2k0TKoxMEPUEeuo9hLEt7lBQIDlpxRGVFxiBDKldvOOkVHzPdlSi2yBLPy6lwHqSZ8uQDQgqKlKO93coz0o8Y0d0C2JWVIFuNpO5PTX1YqawhY4Kn7398P-_ciW0Trwflaz/w640-h344/mexican%20loaf.png" width="640" /></a></div><br /><div>Or maybe it is even <i>less </i>exciting than it sounds. The only thing even close to a spice is poultry seasoning, so it's mostly just a brick of unseasoned beans, stale bread, and onions bound with eggs and cheese that might taste vaguely of poultry if you're lucky. I guess it's supposed to be Mexican because beans are involved? I also feel compelled to note that this is one of those recipes that tells cooks to "add rest of ingredients" to the blender, "Blend until smooth," and <i>then </i>add the cheese and onion, as if readers are supposed to intuitively know that the onions and cheese don't count as actual ingredients for some reason (or as if they're supposed to read the recipe all the way through before starting so at least they'll know that the writers didn't think of them as ingredients).</div><div><br /></div><div>To go with the Mexican Loaf, there's a Potato and Carrot Casserole.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwojDk8LWjRFVxY8Upo_SJTyya8CR8PlvYxorPbPTWZnBVZIeZDOWzDea06RQk9EhpOVFaunaidnaZcQIhEDnM_4_b5hUbGbi8SXNLv5hOwhCTc5it_7cBwLqsmXobF-CFmZNgiqsH91nOoUgO6ADUyf8fbOjazvYUrmHpwtKVl6NfX2XRERSacL9MDUPc/s1117/potato%20carrot%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="1117" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwojDk8LWjRFVxY8Upo_SJTyya8CR8PlvYxorPbPTWZnBVZIeZDOWzDea06RQk9EhpOVFaunaidnaZcQIhEDnM_4_b5hUbGbi8SXNLv5hOwhCTc5it_7cBwLqsmXobF-CFmZNgiqsH91nOoUgO6ADUyf8fbOjazvYUrmHpwtKVl6NfX2XRERSacL9MDUPc/w640-h244/potato%20carrot%20casserole.png" width="640" /></a></div><div><br /></div><div>There's certainly nothing wrong with mashed root vegetables (especially if they're mixed with butter instead of margarine!), but this seems like a pretty random addition to the Mexican Loaf. If Larson and McLin were trying to write a themed menu, they weren't trying very hard.</div><div><br /></div><div>In fact, the Tender-Crisp Vegetables suggest the authors forgot the Mexican premise entirely and decided to go for a generic Americanized "Chinese" menu instead.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQCoipIcnULCQPRMNIUwSSldCezyHZwc2_uWXf8NX5N_oyGDH4MM6e16DuztK1PPvJ5apv68JgkHwbN0pTTk4pLARQm48XzKT5brCHJAkUw_vKcbi5Y7XD01aBx9798QgBdI3Ko05m3P6taVvoSGsFXlBepX16KJuKb0HAlt-tZBxRTRz84gDWDzErZNw/s1120/tender-crisp%20vegetables.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="1120" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQCoipIcnULCQPRMNIUwSSldCezyHZwc2_uWXf8NX5N_oyGDH4MM6e16DuztK1PPvJ5apv68JgkHwbN0pTTk4pLARQm48XzKT5brCHJAkUw_vKcbi5Y7XD01aBx9798QgBdI3Ko05m3P6taVvoSGsFXlBepX16KJuKb0HAlt-tZBxRTRz84gDWDzErZNw/w640-h422/tender-crisp%20vegetables.png" width="640" /></a></div><br /><div>You don't really think of sautéed bean sprouts, celery, peppers, onions, and mushrooms flavored with a bit of soy sauce as Mexican, after all. </div><div><br /></div><div>The side of corn muffins (no recipe provided) and Quick Rice Pudding dessert seem to suggest that Larson and McLin said, "Oh, yeah. We <i>were </i>making a Mexican-themed menu" before they finished up, but they didn't care enough to go back and keep the rest of the menu's theme consistent. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfMtdTJQw_eqrrGeNGqr7h_mE_3A49aqWE7QuGfMiNizWV3XMIhFTCNYCQLEciVRRiUIxNWJ1x6Q2C4Vy0rlex4U4fF8w3ZZO9belYIDN09WLrCsEckYXVXBB851OORwUaxAeNYCjHiad9lGAYVpwwcWZYJxHY1qFTCZCcRAeu6MVu3fXxmH5jIEyVi8q/s1110/quick%20rice%20pudding.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="1110" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfMtdTJQw_eqrrGeNGqr7h_mE_3A49aqWE7QuGfMiNizWV3XMIhFTCNYCQLEciVRRiUIxNWJ1x6Q2C4Vy0rlex4U4fF8w3ZZO9belYIDN09WLrCsEckYXVXBB851OORwUaxAeNYCjHiad9lGAYVpwwcWZYJxHY1qFTCZCcRAeu6MVu3fXxmH5jIEyVi8q/w640-h386/quick%20rice%20pudding.png" width="640" /></a></div><br /><div>The pudding uses precooked rice and a package of vanilla pudding mix, again showing that the authors were more practical than a lot of '70s health food cooks-- no starting with plain brown rice that needs to be simmered for an hour or more! And this recipe does include a sprinkling of cinnamon-sugar at the end, so it does have at least a bit of the flair of arroz con leche.</div><div><br /></div><div>Maybe the real theme of this menu is that it's better to do a half-assed job and get it done than to just give up entirely? That's a lesson I could stand to remember in mid-winter.</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-89710712384759918702024-01-24T08:54:00.000-05:002024-01-24T08:54:21.372-05:00A fridge full of ribbons, charlottes, and "vegetarian" fish<p>The <i>Westinghouse Refrigerator Book </i>(1932) is fun because it gives a little insight into what life was like for families lucky enough to get a refrigerator in the early 1930s. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YRdUdyJ_192oFt4jiFu5F8Io2SeXvGG7-q7uys60cV7XIYU3gelp2PuKyHLf8l0YdAmjzjWGhg1esOMEcBCfsK0RkOw7J1UFnpWgW4PhOopQdCGuJK7sjOeavQgn00GoNcTTlNCZrrhinO09avDiUE7rPJbq_xSu-ct5EvXhUq062p-rxmEXUn_muIwm/s2497/westinghouse%20refrigerator%20book%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2497" data-original-width="1665" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YRdUdyJ_192oFt4jiFu5F8Io2SeXvGG7-q7uys60cV7XIYU3gelp2PuKyHLf8l0YdAmjzjWGhg1esOMEcBCfsK0RkOw7J1UFnpWgW4PhOopQdCGuJK7sjOeavQgn00GoNcTTlNCZrrhinO09avDiUE7rPJbq_xSu-ct5EvXhUq062p-rxmEXUn_muIwm/w426-h640/westinghouse%20refrigerator%20book%20cover.png" width="426" /></a></div><p>I wonder what the pink loaf pan on the cover is supposed to be filled with. It could be a Jell-O concoction, a salmon loaf, a beet salad, a strawberry ice... In any case, it's probably for the ladies' luncheon our Westinghouse owner has to host this week to show off her new refrigerator.</p><p>And of course, if you want to impress the ladies' aid society during the luncheon, you'll need a ribbon sandwich loaf. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7TZ5NDvgayAwXmX3H2QU0Qm2Bsz48vtdqB818V3pVl-cyLimmZMnXy9dYiiFNydkfnaPUCbsyYLjQt1pOw69LjuG0HTJ7EB1IqN-qfW8a_bOl9i3FvJsCB1Q-TzL6LeYeVcpVM1IavqS4zkXrvr6ih0HTW2DGaYew2ZuJd_3OGrYlW3xh7s9XbWOtK4c/s1185/ribbon%20loaf%20recipe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="1185" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7TZ5NDvgayAwXmX3H2QU0Qm2Bsz48vtdqB818V3pVl-cyLimmZMnXy9dYiiFNydkfnaPUCbsyYLjQt1pOw69LjuG0HTJ7EB1IqN-qfW8a_bOl9i3FvJsCB1Q-TzL6LeYeVcpVM1IavqS4zkXrvr6ih0HTW2DGaYew2ZuJd_3OGrYlW3xh7s9XbWOtK4c/w640-h564/ribbon%20loaf%20recipe.png" width="640" /></a></div><p>The layers in this one are pretty simple-- pimiento cream cheese and green pepper cream cheese-- with an "icing" of egg-yolk-enriched cream cheese. It's much less complicated than the ones that come later (<a href="https://granniepantries.blogspot.com/2015/01/scary-dairy.html" target="_blank">featuring such combos as cottage cheese, potatoes, crushed pineapple, and garlic powder</a>). Plus, the pimiento flower on top looks so nice!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0hrCONhf4vEz3ZAvNMMXkFv0QKx4oYUeNgDYe7ZIB6zpGK7xyJxvCq5V79xmdJ4C4cw6lfNBPIbAVLnZk-H4rTlQrMW_bGQlAER2qdVOr9PXRPGBmuMtaVxyFvZOhvMJJMpn9aBZ2vba_7ZT-cLcXnfFwUlKg3Q-TJstQ07UtfhfQ1yC0nbSbvRsX085/s1042/ribbon%20loaf%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="1042" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0hrCONhf4vEz3ZAvNMMXkFv0QKx4oYUeNgDYe7ZIB6zpGK7xyJxvCq5V79xmdJ4C4cw6lfNBPIbAVLnZk-H4rTlQrMW_bGQlAER2qdVOr9PXRPGBmuMtaVxyFvZOhvMJJMpn9aBZ2vba_7ZT-cLcXnfFwUlKg3Q-TJstQ07UtfhfQ1yC0nbSbvRsX085/w640-h502/ribbon%20loaf%20pic.png" width="640" /></a></div><p>I wonder why the bread is so pink, though! Maybe the loaf pan in the cover picture is full of the cook's special pink bread dough, getting ready to rise overnight in the fridge?</p><p>Next, the luncheon hostess needs a fancy sweet. Maybe an Apricot Charlotte for dessert would impress?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOsLXbaXOFL0qOBimj2rrxpmPi7aFgKPQEc4shelSwBpqVtZioE8HdMj5ESVMtE4IHI0SKANDT4TxJLDRBBKpI2jhB0FGKW2iSORhyKSfj2_eUODLQ9C3w_nEhSNl1Mh7SWzcGVEYJMsKFNhyOew_4NSI9soDFunBRX5wgxTfnU8KVvpbf-kThdIsLTAA/s1187/apricot%20charlotte.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="1187" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOsLXbaXOFL0qOBimj2rrxpmPi7aFgKPQEc4shelSwBpqVtZioE8HdMj5ESVMtE4IHI0SKANDT4TxJLDRBBKpI2jhB0FGKW2iSORhyKSfj2_eUODLQ9C3w_nEhSNl1Mh7SWzcGVEYJMsKFNhyOew_4NSI9soDFunBRX5wgxTfnU8KVvpbf-kThdIsLTAA/w640-h400/apricot%20charlotte.png" width="640" /></a></div><p>I love that making this dessert entails carefully changing the refrigerator's temperature-- I'm guessing in an attempt to get the dessert frozen initially but avoid freezing everything else in the fridge.</p><p>Of course, a good 1930s cook couldn't focus entirely on impressing the ladies. There were also children to attend to. I was surprised to see so many desserts had regular versions and children's versions, like this Child's Charlotte.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoBlBGkIBj6s3EhHz6m3wmViwF9Rg3-kiUO9bhnjJ1xVLSAdFHTghW9KwH-nhSO3A4E2DxsM2UXFMhRZa-h3jyLVooFfTmJTre2h2QwDn4jf9JWKslEr9ZGiy8IvE_ZBvDNHpYL_CNkuM9NxRCIEjGFOQIug8wQcovdbAybZ44l_GPAp2sVARlFtUDuVz/s1175/child%20charlotte.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1175" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoBlBGkIBj6s3EhHz6m3wmViwF9Rg3-kiUO9bhnjJ1xVLSAdFHTghW9KwH-nhSO3A4E2DxsM2UXFMhRZa-h3jyLVooFfTmJTre2h2QwDn4jf9JWKslEr9ZGiy8IvE_ZBvDNHpYL_CNkuM9NxRCIEjGFOQIug8wQcovdbAybZ44l_GPAp2sVARlFtUDuVz/w640-h290/child%20charlotte.png" width="640" /></a></div><p>I initially thought the assumption was that children don't like fruit all that much so this would be plain, but as I reviewed the children's versions of desserts, I noticed that they tended to have more milk and eggs and less cream, so my guess is that the desserts were supposed to be part of <a href="https://www.marketwatch.com/story/this-is-what-people-ate-during-the-great-depression-spicy-was-out-and-bland-was-in-2016-09-22" target="_blank">the effort to get kids to ingest a quart of milk a day</a>.</p><p>The recipe doesn't suggest any specific personalization to make the dessert more attractive to kids, but the accompanying picture shows it spruced up with strawberries and animal crackers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dt0hRgS0nVwVXonmyxfSgjm5lGTA5LPXATE-bsslqKNdOFpOlzMxyhnNuFSKK8DMIGclXYJ5d1uuMv2NElQ4Lv49FI8bYbn0kTEblxG4KQYzKggqOWMlG4gGM-rBsapd-9GwhA5iY-5iIYkG_Qv2LAy4lKtD5HGf3xYoQ4xXV9fLidWnI0r9Vn6KmE_k/s1029/charlotte%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="1029" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dt0hRgS0nVwVXonmyxfSgjm5lGTA5LPXATE-bsslqKNdOFpOlzMxyhnNuFSKK8DMIGclXYJ5d1uuMv2NElQ4Lv49FI8bYbn0kTEblxG4KQYzKggqOWMlG4gGM-rBsapd-9GwhA5iY-5iIYkG_Qv2LAy4lKtD5HGf3xYoQ4xXV9fLidWnI0r9Vn6KmE_k/w640-h454/charlotte%20pic.png" width="640" /></a></div><p>Anything to distract from the fact that mom's trying to get more milk down the youngsters' throats...</p><p>The book also reminded me that "vegetarian" did not mean the same thing in the 1930s as it does today, especially when Catholics had to abstain from meat (meaning land animals) on Fridays.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOvYTMOVDTRlv7Cfkz0-8b1cXwzeLDCataz4S6Er5_fydjYrHhLNeWUEFz-QoZHeeUFE-G2miOqU3KYjuKKWlTo7LDFctHmCGrJjgVC_sD0CrjISqnb8ySC2sXdcVC1c-9OzSEwBwMO8MQOXjdNNVNsbrPRXqgdB_WP2pvDAl4MW57tH48vdCsHnRiYWy/s1199/vegetarian%20appetizer.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="1199" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOvYTMOVDTRlv7Cfkz0-8b1cXwzeLDCataz4S6Er5_fydjYrHhLNeWUEFz-QoZHeeUFE-G2miOqU3KYjuKKWlTo7LDFctHmCGrJjgVC_sD0CrjISqnb8ySC2sXdcVC1c-9OzSEwBwMO8MQOXjdNNVNsbrPRXqgdB_WP2pvDAl4MW57tH48vdCsHnRiYWy/w640-h256/vegetarian%20appetizer.png" width="640" /></a></div><p>Not too many current vegetarian appetizers would include anchovy fillets, but they'd be fine for the "fish on Fridays" bunch. (Plus, now the little fish are more likely to be part of a fancy toast or pricy pasta dish than plunked down on cabbage and green pepper slathered with cocktail sauce.)</p><p>I'm just happy that my fridge has way more square footage than the one in the illustration. Mine is packed to the gills and maybe twice the size of that one, and there's only about one-and-a-half people in my household. (That comment has nothing to do with children. We just have a weird arrangement that's kind of hard to explain.) The 1930s women had to cook for the ladies' luncheon and at least a couple of kids, and they <i>still </i>had the space in such a tiny fridge to set multiple fancy gelatin molds and refrigerate the ribbon loaf! I'm impressed. (And glad I live in 2024).</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-41917937251598857292024-01-20T09:34:00.000-05:002024-01-20T09:34:37.519-05:00What? You expect a cookbook to include recipes for the menus? What kind of a socialist plot is that?<p>Republicans are known for advocating self-reliance, and that follows right on through to some of the menus and recipes in <i><a href="https://granniepantries.blogspot.com/2023/11/these-gop-recipes-are-not-so-grand.html" target="_blank">The Republican Cookbook</a></i> (Brownstone Press, 1969).Why do I say that? Well, some of the Republicans sent in not just recipes, but entire menus. While some (such as Nancy Reagan, surprisingly!) provided both a menu and a recipe for at least one component of said menu, others apparently wanted to encourage self-sufficiency by offering a menu and completely unrelated recipes. If readers want to make the menu, then they better have the gumption to find their own recipes. Nobody was going to coddle those readers who expected to be told how to make the menu. No handouts! What is this, the welfare state?</p><p>Several contributors sent a menu and then a single completely unrelated recipe, but I'm going to focus on the ones who sent a menu and then really hammered home their unwillingness to tell how to make it by submitting multiple recipes, none of which have anything to do with the menu.</p><p>Claude R. Kirk, Jr., then the governor of Florida, provided the following dinner menu:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGdWZwNb7ON4uxNnTYobpLP0j9pwenSLgsPSyqXPcBxfsW8u41YrGfEV2u-xDqZFItNjKY7RgNjPGE7rNdNfFdHrDPh7BqL94zJ0tp1Mpec1obiqy474CAqU4qjK8GC8hLEjYbwgShXwcNqbixEhd4PiIL1_3ynv5rhS0bBlw2qIbal9b4RYe3f9AabvL/s705/kirk%20dinner%20menu.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="698" data-original-width="705" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGdWZwNb7ON4uxNnTYobpLP0j9pwenSLgsPSyqXPcBxfsW8u41YrGfEV2u-xDqZFItNjKY7RgNjPGE7rNdNfFdHrDPh7BqL94zJ0tp1Mpec1obiqy474CAqU4qjK8GC8hLEjYbwgShXwcNqbixEhd4PiIL1_3ynv5rhS0bBlw2qIbal9b4RYe3f9AabvL/w640-h634/kirk%20dinner%20menu.png" width="640" /></a></div><p>Okay, so a lot of this is not exactly something most experienced cooks at the time needed a recipe for. They could toss a green salad and bake some potatoes, after all. Still, you'd think the recipe list might include a way to add flair to the fresh green beans or the family's recipe for cocktail sauce or cherries jubilee. Nope. There's a Shrimp-Avocado Salad:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFF15WxrsxgeYuCBR0o_EjtWNNLP-4TSFU8VFh69mlGSslXl--TQXSGQ0nldEHrezwvc90BzfbpgOyJMPjSfB5BOE0kr_Mhqx2wvrbXxJjzAWGX7UNoabFxxjpEt_S2-0T6lzGNq9bTeAKsozaABIbnjmW_1K9kYgB5ykBt0A0GJNNtDNoNHaxSYh5o7w/s949/kirk%20shrimp-avocado%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="949" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFF15WxrsxgeYuCBR0o_EjtWNNLP-4TSFU8VFh69mlGSslXl--TQXSGQ0nldEHrezwvc90BzfbpgOyJMPjSfB5BOE0kr_Mhqx2wvrbXxJjzAWGX7UNoabFxxjpEt_S2-0T6lzGNq9bTeAKsozaABIbnjmW_1K9kYgB5ykBt0A0GJNNtDNoNHaxSYh5o7w/w640-h574/kirk%20shrimp-avocado%20salad.png" width="640" /></a></div><p>(Maybe this actually should have been on the Reagans' page since Nancy was all about California produce!)</p><p>There's a Crab Meat Casserole:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHy1jgdRvoclKvA5T8qDK5fq7mEmeLYFMcVxOLXNDclT1vHs9b00GWfmAOTxldnWWgnldXFLzvANQal6ycF4rkg3P_74vrrHoZ3NVzuK4KguxdwHPUNeOLGpz-jOaKm3gA9w2zcvfngCfIi_Cri1ghiHC-ac0-RnW1XdPsbWTZUdGM0gfQ5R-lyTQYOI4i/s1437/kirk%20crab%20meat%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="938" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHy1jgdRvoclKvA5T8qDK5fq7mEmeLYFMcVxOLXNDclT1vHs9b00GWfmAOTxldnWWgnldXFLzvANQal6ycF4rkg3P_74vrrHoZ3NVzuK4KguxdwHPUNeOLGpz-jOaKm3gA9w2zcvfngCfIi_Cri1ghiHC-ac0-RnW1XdPsbWTZUdGM0gfQ5R-lyTQYOI4i/w418-h640/kirk%20crab%20meat%20casserole.png" width="418" /></a></div><p>At least both of the preceding recipes highlight seafood, which makes sense in Florida. The final recipe seems more like it should have come from, say, a Pennsylvania Republican than a Florida one.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSwbYwSAmB_oO-jvk4Wx2DrGsc4HZnFXthVGxyaWygQP8iCq-uWgvWNa2EaqlQJO4QojmMT_8hCScmd5WfJdZDcYj3PXAJvhjSQ4IOdnvVZ8vgStis0ZfkvM94Ti3DXWRkVdh8iHKAbPn43-CxIRIzFyGSEUHT9R3wRO_3ms2FYzbbzg1o-3UgngoAHkU/s1079/kirk%20german%20red%20cabbage.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="949" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSwbYwSAmB_oO-jvk4Wx2DrGsc4HZnFXthVGxyaWygQP8iCq-uWgvWNa2EaqlQJO4QojmMT_8hCScmd5WfJdZDcYj3PXAJvhjSQ4IOdnvVZ8vgStis0ZfkvM94Ti3DXWRkVdh8iHKAbPn43-CxIRIzFyGSEUHT9R3wRO_3ms2FYzbbzg1o-3UgngoAHkU/w562-h640/kirk%20german%20red%20cabbage.png" width="562" /></a></div><p>The Nevadan Governor Paul Laxalt also resisted making his dinner menu too easy to replicate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHm1xHY3jz8CGSJadtDK8pk9G2J8GtiMpsHVpYw3cQSt2XnpvXvPQRbHlsUme4Ci1aUk7CPMs6KfWnXKbq0zt3WH_7XUO3KKS6VlewkyzC-uP28KgrdqrHKeTamL4aBNVHIT2kl0gSNRXGegt3_ONJqVbuCUZ8O0GF5tsJgkY5YmACSb0MXaFCxCg0VAn/s815/laxalt%20dinner%20menu.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="815" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHm1xHY3jz8CGSJadtDK8pk9G2J8GtiMpsHVpYw3cQSt2XnpvXvPQRbHlsUme4Ci1aUk7CPMs6KfWnXKbq0zt3WH_7XUO3KKS6VlewkyzC-uP28KgrdqrHKeTamL4aBNVHIT2kl0gSNRXGegt3_ONJqVbuCUZ8O0GF5tsJgkY5YmACSb0MXaFCxCg0VAn/w640-h618/laxalt%20dinner%20menu.png" width="640" /></a></div><p>Okay, maybe he didn't feel as if he should give a full recipe for California Wine Chicken if he was supposed to be representing Nevada, but he seems to think that the Torte is sufficiently foreign to readers that there's a note to explain it's "An Italian soufflé-type dish made with zucchini and cheese." Surely, that's reason enough to give the recipe for that, at least?</p><p>Of course not. What are you? Some kind of commie who thinks everybody should share?</p><p>There are a couple of Basque recipes. One is for a punch:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFHzaQFbYKRg8CvYPB8tSz15j3zdFvizMVFPmTXmxnIsgDHa2XJhSgHKy0e-00A28HBz444AnmGYcBC1sXziUDO0spl6K-DBCUo1044Vni-i0mxxJbmv12YOIz18gGyHfuXuOCAa8RlF3VfUc0yXUELg9RJtvMon574pWuIIi-iaiGIY5ivFRFC53_b3T/s926/laxalt%20picon%20punch.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="926" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFHzaQFbYKRg8CvYPB8tSz15j3zdFvizMVFPmTXmxnIsgDHa2XJhSgHKy0e-00A28HBz444AnmGYcBC1sXziUDO0spl6K-DBCUo1044Vni-i0mxxJbmv12YOIz18gGyHfuXuOCAa8RlF3VfUc0yXUELg9RJtvMon574pWuIIi-iaiGIY5ivFRFC53_b3T/w640-h440/laxalt%20picon%20punch.png" width="640" /></a></div><p>The other one is for a soup:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPKCZl_eihJcY6mYViRcaV22w0IQ71jmx_6Qp83apd2Kujo35Dxo5F6pySf55K0BRB1Uca2eYm5iWT4xPwRR9azGabLEHyH-8ANougL2F4LrQftu0ZWkQ0wbXfjjVkeV2dNKHXFElHMMiUKX8vVbBD29Ms9Bg2qAVl3Nu1JzP3BEISuC68FPbs1qVFAGS/s1233/laxalt%20basque%20soup.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="943" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPKCZl_eihJcY6mYViRcaV22w0IQ71jmx_6Qp83apd2Kujo35Dxo5F6pySf55K0BRB1Uca2eYm5iWT4xPwRR9azGabLEHyH-8ANougL2F4LrQftu0ZWkQ0wbXfjjVkeV2dNKHXFElHMMiUKX8vVbBD29Ms9Bg2qAVl3Nu1JzP3BEISuC68FPbs1qVFAGS/w490-h640/laxalt%20basque%20soup.png" width="490" /></a></div><p>I discovered this is likely because <a href="https://en.wikipedia.org/wiki/Basque_Americans_in_Nevada" target="_blank">there's a significant Basque population in Nevada</a>. One wonders why he didn't submit a Basque-themed dinner menu instead of a Californian/ Italian one then. </p><p>And finally, there is a random Barbecue Marinade recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg3VoSqsnb8jmI8T4ocZX2u1F6inF_9xEtkPCr8T1qMrVnFYeLCcGqNoNE7slw-UduZKIoa_z3HmWCHQZX4uAtLf2m1WvpQH5-W81svP_jjsoAXvXXrEbDBshZEGwIDtkEWDoXDN7UHJtEQPS2AAdYzFRJRlaTuYdd1BRgS7tY6CggSJo4JwYOsrC_1Ec/s945/laxalt%20barbecue%20marinade.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="945" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNg3VoSqsnb8jmI8T4ocZX2u1F6inF_9xEtkPCr8T1qMrVnFYeLCcGqNoNE7slw-UduZKIoa_z3HmWCHQZX4uAtLf2m1WvpQH5-W81svP_jjsoAXvXXrEbDBshZEGwIDtkEWDoXDN7UHJtEQPS2AAdYzFRJRlaTuYdd1BRgS7tY6CggSJo4JwYOsrC_1Ec/w640-h578/laxalt%20barbecue%20marinade.png" width="640" /></a></div><p>You might be tempted to argue that this is actually for the California Wine Chicken on the menu, but that's being too generous. This recipe calls for cooking Sherry, and if you want to brag that the recipe uses California wine, then cooking Sherry is probably not the type you'd pick to highlight.</p><p>You can tell I'm just some socialist slacker because I'm not tempted to make either of the dinner menus. Too much work for this snowflake.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-77285822001762419442024-01-17T08:53:00.000-05:002024-01-17T08:53:31.362-05:00Conversation starters and second helpings from the hospital ladies aidAre you ready for <i>Second Helpings</i> (Hospital Ladies Aid Milford-Whitinsville Regional Hospital, Milford Division, undated, but maybe from the 1970s)? <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jvP5mfamRMQJnyvMzLIz18WwGbaVcfLKN3GAQ4In62jeqROIH9ixML1yVkDwtFt1mbl9uOR7quYExrEt_l01iFl-nwlbfkbzeaFtJl__0DhKbl-IxOFoKOzkRENrNcF6Mpx4c4ElYIlDJaX8a5kQXpqikOTmfvQ49ApEtIIU4kX7qxJdg0aZIqZ4i4SS/s2449/second%20helpings%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2449" data-original-width="1640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jvP5mfamRMQJnyvMzLIz18WwGbaVcfLKN3GAQ4In62jeqROIH9ixML1yVkDwtFt1mbl9uOR7quYExrEt_l01iFl-nwlbfkbzeaFtJl__0DhKbl-IxOFoKOzkRENrNcF6Mpx4c4ElYIlDJaX8a5kQXpqikOTmfvQ49ApEtIIU4kX7qxJdg0aZIqZ4i4SS/w428-h640/second%20helpings%20cover.png" width="428" /></a></div><div><br /></div>Mrs. Edward K. Allen, Jr., thinks you may be if you try the Cheese Fluff.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZS2oPkfpeCLvtTQF-qp9YEJPjrkiXGUfqVzoQRml2_GMMDNXD-90xDM1fIAdCRMY-C_njBIAKzgh0TwcW8zK9SEpQ8KKjl2zGj-2PVnXA1OB5mezgtEpkT5w8bWKRSHrE2YUnomwzSB36hIYQ6Hts9IUQsv30NZWep83eD4T62kjB4NG5Vv6sbd9Bf5v/s1111/cheese%20fluff.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1111" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZS2oPkfpeCLvtTQF-qp9YEJPjrkiXGUfqVzoQRml2_GMMDNXD-90xDM1fIAdCRMY-C_njBIAKzgh0TwcW8zK9SEpQ8KKjl2zGj-2PVnXA1OB5mezgtEpkT5w8bWKRSHrE2YUnomwzSB36hIYQ6Hts9IUQsv30NZWep83eD4T62kjB4NG5Vv6sbd9Bf5v/w640-h626/cheese%20fluff.png" width="640" /></a></div><br /><div>The casserole recipe itself isn't that unusual. I see a lot of similar recipes (often suggested to be kept in the fridge overnight and heated in the morning to serve as breakfast). I just picked this one because I was amused by the way the recipe is written. The instructions are sometimes rather opaque. (What does "One of the quick sprays makes a fine brown bottom crust and is easier" mean? Quick spray of what? How does it make a crust? Easier than what? I'm assuming this is supposed to suggest that using nonstick spray before adding the ingredients to the baking dish will improve browning and ease cleanup, but there are clearer ways to say so.) Slicing a pound of cheese "smoothly over bread" also seems a bit odd, but I assume it just means that the cheese should be distributed as evenly as possible. In any case, deciphering the instructions will be worthwhile, as this recipe that "is supposed to serve six" has been "gobble[d] up" by just three. I love the way the sliver of narrative sneaks into the conclusion.</div><div><br /></div><div>I was also fascinated (appropriately enough) by "Soup Fascinating Flavor."<br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tBHkSw_i4GBwlBysyg9GxkztyDtJQfnIjmelQqdhq0CMoWR5YDHvuljBApyqfcrVjMndUwrrBU1zKWK29hIWUhaIH7rIBb60sndbNprVQB9Mu5IQp9HClGM3RxGgJD02JXwSnIp7paF9IwFfpfrSdjrLh2mO_O0A8e5UgY9ZA4QDl8IpL-2wR_50E_Kv/s1080/soup%20fascinating%20flavor.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="482" data-original-width="1080" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tBHkSw_i4GBwlBysyg9GxkztyDtJQfnIjmelQqdhq0CMoWR5YDHvuljBApyqfcrVjMndUwrrBU1zKWK29hIWUhaIH7rIBb60sndbNprVQB9Mu5IQp9HClGM3RxGgJD02JXwSnIp7paF9IwFfpfrSdjrLh2mO_O0A8e5UgY9ZA4QDl8IpL-2wR_50E_Kv/w640-h286/soup%20fascinating%20flavor.png" width="640" /></a></div><br /><div>I don't know a lot about the Milford-Whitinsville area, but apparently it's the type of place where you can really start conversations by dumping a couple cans of soup together with a pint of clam juice and maybe heating it, though Mrs. F. W. Clarridge doesn't specify.</div><div><br /></div><div>Or if you don't feel like canned soup and clam juice, you can always start conversations by telling your guests you'll make Woodstock for them. Then as they're waiting around for a citrussy cocktail... </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcKvZWndHSpELSNUzW7B-etTAsU8TOWKB9VDfRkMFxiRuhqsmeHLCZomHfuDDJEN2PdrR3GFtRjke3SAnqUFMYCxUoEF65V0xWnzwfx5vrYAu29yGCbRRsz0Fab9ZjVQO6MhArlBlesMZ3KwM3sV3lDLEV7y2ZADt866LxIIYRnvMULW05NtdvlDE0gMU/s1082/woodstock.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="1082" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcKvZWndHSpELSNUzW7B-etTAsU8TOWKB9VDfRkMFxiRuhqsmeHLCZomHfuDDJEN2PdrR3GFtRjke3SAnqUFMYCxUoEF65V0xWnzwfx5vrYAu29yGCbRRsz0Fab9ZjVQO6MhArlBlesMZ3KwM3sV3lDLEV7y2ZADt866LxIIYRnvMULW05NtdvlDE0gMU/w640-h528/woodstock.png" width="640" /></a></div><br /><div>...you can bring out a pot full of mushroom soup mixed with Velveeta, hard boiled eggs, green pepper, and pimiento. (And now you know why I guessed the 1970s for this book, as the little yellow bird from <i><a href="https://granniepantries.blogspot.com/2018/08/the-blockheads-lunch-bag.html" target="_blank">Peanuts</a></i> that I assume this recipe was named after wasn't officially given a name until 1970, <a href="https://en.wikipedia.org/wiki/Woodstock_(Peanuts)" target="_blank">at least if <i>Wikipedia </i>is to be believed</a>.)</div><div><br /></div><div>While this collection of community recipes isn't the most extensive, I have to admit that it has a fascinating flavor. I'm glad I picked it up. </div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-64936754594842797792024-01-13T09:16:00.000-05:002024-01-13T09:16:00.265-05:00The Microwave Diet!<p><i><a href="https://granniepantries.blogspot.com/2024/01/microwave-cooking-gets-complicated.html" target="_blank">A Guide to Microwave Cooking</a> </i>(Richland, 1981) suggests that microwave cooking is great for dieters, as "Calories can be kept to a minimum because you seldom cook in oil. Salty seasonings or butter can be eliminated or decreased as desired." Of course, there's no mention that all of these steps will lead to a decrease in flavor, too. Even the book doesn't seem to buy its own hype, as there are only three pages devoted to diet recipes.</p><p>I was saddened by the thought of the Tuna Casserole. I mean, you can make the whole house smell like microwaved tuna and cauliflower for the glorious reward of, well...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDs1PzNDabUWvDKm4MRLEw6y0nO113sRr0zEohq7r8j3afuUMdTOO5_O0pQkwz7uTB3EB4bk0Z-Uhfc4BzUaFGptv846y8mWMZdBy1UuXrwXnP9NJzDuhl3B9g47LmRbhSasFgkkQmbvRvFfNNwNpnzrHgIM8zFTUQZWthwtEarxkGy-irSjvuy6Yvc63/s1030/tuna%20casserole.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="733" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDs1PzNDabUWvDKm4MRLEw6y0nO113sRr0zEohq7r8j3afuUMdTOO5_O0pQkwz7uTB3EB4bk0Z-Uhfc4BzUaFGptv846y8mWMZdBy1UuXrwXnP9NJzDuhl3B9g47LmRbhSasFgkkQmbvRvFfNNwNpnzrHgIM8zFTUQZWthwtEarxkGy-irSjvuy6Yvc63/w456-h640/tuna%20casserole.png" width="456" /></a></div><br /><p>... hot tuna and mashed cauliflower with some canned mushrooms, flavored with dried onion, tomato juice, and a bit of salt and pepper. And then I realized that this melancholy felt kind of familiar. (Turns out, <a href="https://granniepantries.blogspot.com/2016/05/melting-penguins-making-muffins-drying.html" target="_blank">this recipe bummed me out many years ago when it appeared in a different cookbook</a>.)</p><p>If you want to spend more than an hour microwaving something that could be fixed on the stovetop just as easily, the book offers Italian Chicken Stew.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuE6xk4qm1afWGBD8gatMZPnLK1B0Hg9m27bYNL3w9HCdzzzDTeIghww39x92ZTwY92bWB6wAPDvBalUUrK_urMO1gEy3z52BTnXUVBdKu1Rn0qr8MqzpOUOcHTAeLYowbbrdaT7s6ej5KZugNGBJqe6xIjL-adQfBPNWwa-hce2t9rN5gx52Gyh-NHNv/s1348/italian%20chicken%20stew.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="744" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuE6xk4qm1afWGBD8gatMZPnLK1B0Hg9m27bYNL3w9HCdzzzDTeIghww39x92ZTwY92bWB6wAPDvBalUUrK_urMO1gEy3z52BTnXUVBdKu1Rn0qr8MqzpOUOcHTAeLYowbbrdaT7s6ej5KZugNGBJqe6xIjL-adQfBPNWwa-hce2t9rN5gx52Gyh-NHNv/w354-h640/italian%20chicken%20stew.png" width="354" /></a></div><p>Yep: It involves microwaving pre-cooked chicken cubes with a bunch of dried veggies and tomato juice for almost an hour-and-a-half! I wondered why the recipe required so many dried veggies, as it's not like veggies are that caloric to begin with or that drying them will change the calorie content anyway. Maybe it's because the soup won't reduce much (as it would have on the stovetop), so it will be less flavorful unless there's <i>something</i> to soak up some of the water in the tomato juice. Or maybe it's that the book encourages readers to dry their own veggies in the microwave and is trying to cross-promote the chapter about using the microwave to dehydrate things. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnvoNuyHkY_vqwFRd4McCdzNG3KS86wPtg2h8_Bi_-I1T2UwbnaPERiOv8kxDscyL7rxRZLqzNTKqADwmEnIJ86oovzLeTvWegQj2_VCbQm6b__tVK-dCoKMRnFNmqkWn4yc4stEsFrkYLXHxrwSekBrNX-pGDAIVGuY0D3gcUuZcy_z61TKQ80F66rSl/s874/drying%20carrots.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="874" data-original-width="747" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnvoNuyHkY_vqwFRd4McCdzNG3KS86wPtg2h8_Bi_-I1T2UwbnaPERiOv8kxDscyL7rxRZLqzNTKqADwmEnIJ86oovzLeTvWegQj2_VCbQm6b__tVK-dCoKMRnFNmqkWn4yc4stEsFrkYLXHxrwSekBrNX-pGDAIVGuY0D3gcUuZcy_z61TKQ80F66rSl/w548-h640/drying%20carrots.png" width="548" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpgcmQbioVbCkSCldXmdEG1VzwPqpzahWiVmQlcXVdSo8wLt3molT6xZxzsDYks2HA1jL7IyYLzgOgVeoiFoo6YT53Bsgm5BK53CW1AnWR5j8WhhSv079We9P_Kj-nC43BTDzVDEuFJy06iqOop75Y_Y5G8U_6XRVWbVMYs7Bm53-kh6LbTx1Ilc4Sg7n/s927/drying%20corn.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpgcmQbioVbCkSCldXmdEG1VzwPqpzahWiVmQlcXVdSo8wLt3molT6xZxzsDYks2HA1jL7IyYLzgOgVeoiFoo6YT53Bsgm5BK53CW1AnWR5j8WhhSv079We9P_Kj-nC43BTDzVDEuFJy06iqOop75Y_Y5G8U_6XRVWbVMYs7Bm53-kh6LbTx1Ilc4Sg7n/w508-h640/drying%20corn.png" width="508" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLMI55s2EngAsa5hiD2CDcT1n2pLT4Tc6P3hQTamdOtkbo0VTMsbY2q1yxAKneTjTAwTyYBWzKlCzAYeg-L2i7CttH0XuMBozlXOU2xP04bvlmgftgqx62xONTrD-mBFOEX3P4tDAF-s90Vv64s2TLfwtcazRaMdYdzCUO3SumHO2UR1XeYF5A9MjvKn2/s817/drying%20onions.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="817" data-original-width="741" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLMI55s2EngAsa5hiD2CDcT1n2pLT4Tc6P3hQTamdOtkbo0VTMsbY2q1yxAKneTjTAwTyYBWzKlCzAYeg-L2i7CttH0XuMBozlXOU2xP04bvlmgftgqx62xONTrD-mBFOEX3P4tDAF-s90Vv64s2TLfwtcazRaMdYdzCUO3SumHO2UR1XeYF5A9MjvKn2/w580-h640/drying%20onions.png" width="580" /></a></div><p>On the plus side, the 1-1/2 to 2-hour drying time makes this method more efficient than the dehydrator I use, but then again, I can just leave the dehydrator on while I'm asleep and wake up to dried veggies rather than having to rearrange them every 15 goddamn minutes, so the dehydrator wins as far as I'm concerned....</p><p>Maybe we should just skip ahead to dessert: the tiniest, whitest slice of cheesecake ever.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8qAzTQx2C0rChfw-3QUljJQFnorH0MgmnIQqDh7gg2f99p70sE_4DbO_ra0DiEnpKcEMnsM13cxNrjksyfwY0Gaoc6O4SCgQ4T4X4FNbV3qTCyx6PoH_rj1tyYva33rOtD9In4e3D4_lVeNAdvbP0pj1DiBsIGje3QM18An8aWOO4Ssou17YRI-CQT4F/s776/dieter%20cheesecake%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="776" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8qAzTQx2C0rChfw-3QUljJQFnorH0MgmnIQqDh7gg2f99p70sE_4DbO_ra0DiEnpKcEMnsM13cxNrjksyfwY0Gaoc6O4SCgQ4T4X4FNbV3qTCyx6PoH_rj1tyYva33rOtD9In4e3D4_lVeNAdvbP0pj1DiBsIGje3QM18An8aWOO4Ssou17YRI-CQT4F/w640-h628/dieter%20cheesecake%20pic.png" width="640" /></a></div><p>Topped with a decadent raw strawberry half with leaves still attached (perhaps to ensure it will take longer to eat?). What is this concoction?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcFRcZn_k-UdNr1SOWp0VtKg2ueeTfqWHL7DSEZn149RMNnSXu9RAA0gyYXNnO5Eg5ODOZ8prxhMlBM7dgMMmAdODHMeNs6WJ5lRryJ4pBTiXENmr5z8AevjNGyE6ggTuMnzU1Lkhqr0h-XBQnyHOeNJE1vkUmxvUwV-4_WHL26wGarYZzAsfhz0rYn1G/s1845/dieter%20cheesecake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1845" data-original-width="757" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcFRcZn_k-UdNr1SOWp0VtKg2ueeTfqWHL7DSEZn149RMNnSXu9RAA0gyYXNnO5Eg5ODOZ8prxhMlBM7dgMMmAdODHMeNs6WJ5lRryJ4pBTiXENmr5z8AevjNGyE6ggTuMnzU1Lkhqr0h-XBQnyHOeNJE1vkUmxvUwV-4_WHL26wGarYZzAsfhz0rYn1G/w262-h640/dieter%20cheesecake.png" width="262" /></a></div><p>If you guessed plain gelatin, artificial sweetener, skim milk, eggs, and cottage cheese (with a bit of lemon and vanilla as an attempt to give this some semblance of flavor), you won! The prize is just a crustless (no, let's be positive and call it crust-free) "dessert" that's a salmonella risk. But! It has an unusually specific 179-1/4 calories per serving. I guess dessert is fine as long as it stays under 180 calories? Who knows....</p><p>This section of the book is more effective at reminding me to stay away from diet culture than at enticing me to use the microwave for cooking full-on meals or desserts....</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-81677906599183950442024-01-10T09:18:00.003-05:002024-01-10T09:18:54.017-05:00Microwave Cooking Gets ComplicatedSomething seemed very familiar about <i>A Guide to Microwave Cooking </i>(Richland, 1981).<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwzYBeia3lM34vEqko5rNBR4EdxpPmjKLL-27w-c1gkyRHG5-UklqBdrt1x32zb6S5qRJOnYY5I3RUq7rPDEXWc_mc5gQ8MBzpzvUfDHab753ll87XaLxT_BbQgMOH8OnN6VmiczHmTIpamkwbEIvWFGiWVXY4e5Uv4AhEBRfb5VIsnxbIMi7z0sdJRJT/s3217/cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3217" data-original-width="2561" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwzYBeia3lM34vEqko5rNBR4EdxpPmjKLL-27w-c1gkyRHG5-UklqBdrt1x32zb6S5qRJOnYY5I3RUq7rPDEXWc_mc5gQ8MBzpzvUfDHab753ll87XaLxT_BbQgMOH8OnN6VmiczHmTIpamkwbEIvWFGiWVXY4e5Uv4AhEBRfb5VIsnxbIMi7z0sdJRJT/w510-h640/cover%20w.png" width="510" /></a></div><br /><div>Maybe it was that the title was so close to <i><a href="https://granniepantries.blogspot.com/2021/06/how-to-microwave-something-for-hours-or.html" target="_blank">Guide to Microwave Cooking and Recipe Book</a></i> (Hotpoint/ General Electric, 1979). Then when I started looking through it, I recognized some features from <i><a href="https://granniepantries.blogspot.com/2016/05/melting-penguins-making-muffins-drying.html" target="_blank">Tappan's Microwave Cooking Guide</a></i> (1979), including a plate full of melting ice "penguins" to help demonstrate how microwaves work and a guide to drying flowers in the microwave. Still, I picked it up because I can't resist an old microwave cookbook, especially one that is overly ambitious.</div><div><br /></div><div>If you noticed the crown roast picture on the cover of <a href="https://granniepantries.blogspot.com/2016/05/melting-penguins-making-muffins-drying.html" style="font-style: italic;" target="_blank">Tappan's Microwave Cooking Guide</a>, you might wonder why I never told you how to make that when I discussed that book. Fine, I'll fix that oversight, as the recipe is in this book too. If you want to buy a big, expensive cut of meat and then <b>cook it in the microwave</b>, start out by making it look like an alien that's just about to start creeping into the sleepy 1950s town you inhabit and engulfing any housewives unlucky enough to be hanging the laundry out to dry. Well, one of those aliens with a meat thermometer in it.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTRwolD-DD2STd01B1pHmEkha61pXzv19JGX01WYafU3uRG0ZqOSc547AdgkJhoRtgyONeKTUsCCpNsLN9nWQuMijrE-qW530dXnSilsJFFUz62-1eLU0Lz9ZMf2Pa-k7IgBNS_HJxZUeW86Oa-ZDoFUrpkHP0-_xQI6yhqMF6AsUMP-AGEZXME0m3VWZ/s829/crown%20roast%20bones%20down.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="743" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTRwolD-DD2STd01B1pHmEkha61pXzv19JGX01WYafU3uRG0ZqOSc547AdgkJhoRtgyONeKTUsCCpNsLN9nWQuMijrE-qW530dXnSilsJFFUz62-1eLU0Lz9ZMf2Pa-k7IgBNS_HJxZUeW86Oa-ZDoFUrpkHP0-_xQI6yhqMF6AsUMP-AGEZXME0m3VWZ/w574-h640/crown%20roast%20bones%20down.png" width="574" /></a></div><div><br /></div><div>Instead of being absorbed, grab it, upend it, stuff it full of bread, and cover its "feet" with foil in a most humiliating fashion. Don't dislodge its meat thermometer, though, as that will come in handy when you microwave it on medium until it hits 170℉.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK2iBFwp4mlehNGAsBXg2nbiZ44JQunRwlQysTHwtmqrKrd9Rk90Y-LsXz-tuOzFKPw0WjnTVirk43vAp8wJqUbGRRwLhFM87-EIxHGa-MksuBqf-sex5EZ-STXl4EEkpZZ0Wcoq9GBn1-CtHIgwGGkLVxqccb-iuf5ELERmDFMStZEv2-Aa0NZ5rqL19/s946/crown%20roast%20with%20foil.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="751" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK2iBFwp4mlehNGAsBXg2nbiZ44JQunRwlQysTHwtmqrKrd9Rk90Y-LsXz-tuOzFKPw0WjnTVirk43vAp8wJqUbGRRwLhFM87-EIxHGa-MksuBqf-sex5EZ-STXl4EEkpZZ0Wcoq9GBn1-CtHIgwGGkLVxqccb-iuf5ELERmDFMStZEv2-Aa0NZ5rqL19/w508-h640/crown%20roast%20with%20foil.png" width="508" /></a></div><br /><div>Hell, if you want the full instructions to potentially ruin half-a-grocery-bill's worth of meat (or a weird sci-fi movie alien), here they are:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCkbVYgxUfIII2bHzPOaZRc9gdSb6fSrZQhUnwfAG1RrZBvZ3os_DmiF-OeXrnL7NXDHhiC0eiIfXZpvNsRb_hDYV8Mk4Zsb8vyMOcJ6OtcwLaCuZ6LxqzUDdg_Mi9TUvNBOV0VwZHoEpYS9LLtKCGXoq6GvSo2WmXxBr7S915MlkE6gvjL0lIgiy44WN/s1015/crown%20roast%20recipe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1015" data-original-width="739" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCkbVYgxUfIII2bHzPOaZRc9gdSb6fSrZQhUnwfAG1RrZBvZ3os_DmiF-OeXrnL7NXDHhiC0eiIfXZpvNsRb_hDYV8Mk4Zsb8vyMOcJ6OtcwLaCuZ6LxqzUDdg_Mi9TUvNBOV0VwZHoEpYS9LLtKCGXoq6GvSo2WmXxBr7S915MlkE6gvjL0lIgiy44WN/w466-h640/crown%20roast%20recipe.png" width="466" /></a></div><br /><div>And it should come out looking "glorious," per the book.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiBD6_f8FKaJG2lSFsca1nDLIrRFp2J3jC6wSdhObBtHmWbIjBJu4oqexIsZ2tvM0sH24OzrYlrq3xUWrz4MFDJ9fDvY8hsx9J1aD2h_fqXUSHEycyWlLIXhquXlF_LxvADFbnWpec_Zs6YDRQ-zMd37Da7KtGm2JJZx_scL1zMAb3txegha16-QGP_Ye/s1683/glorious%20crown%20roast.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1683" data-original-width="1629" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiBD6_f8FKaJG2lSFsca1nDLIrRFp2J3jC6wSdhObBtHmWbIjBJu4oqexIsZ2tvM0sH24OzrYlrq3xUWrz4MFDJ9fDvY8hsx9J1aD2h_fqXUSHEycyWlLIXhquXlF_LxvADFbnWpec_Zs6YDRQ-zMd37Da7KtGm2JJZx_scL1zMAb3txegha16-QGP_Ye/w620-h640/glorious%20crown%20roast.png" width="620" /></a></div><br /><div>"But," you may ask, "does the book have the instructions for the extra-humiliating 'daisies' to adorn the alien's 'feet'?"</div><div><br /></div><div>Worry not! There's a full-page tutorial.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShbKAw_QIGgn2URW0HODeE0adEQHGrV7-5dG8EuKfcMOiojCM0DR5reRdpPtjDCFecrFEYLzswHyEcz5aIqdBify4Txp7eI3AK-p8imzgJB6Oxr69Tolb_MtnR-xQhadWnc2UpyE77Er30IVPNSBkZLEWETVBb3YfGLcJ7bjZz0Dr7jhS8sKL-MDLb17A/s2927/crown%20roast%20daisy%20frills.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2927" data-original-width="2319" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShbKAw_QIGgn2URW0HODeE0adEQHGrV7-5dG8EuKfcMOiojCM0DR5reRdpPtjDCFecrFEYLzswHyEcz5aIqdBify4Txp7eI3AK-p8imzgJB6Oxr69Tolb_MtnR-xQhadWnc2UpyE77Er30IVPNSBkZLEWETVBb3YfGLcJ7bjZz0Dr7jhS8sKL-MDLb17A/w508-h640/crown%20roast%20daisy%20frills.png" width="508" /></a></div><br /><div>My favorite part is using a pen cap as a cutter to create daisy centers out of a slice of American cheese.</div><div><br /></div><div>If you want a microwave project that's still pretty complicated but significantly cheaper, the book also offers a multi-step Mexican Omelet Roll.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05-WbS9aEHar7iZL3rL-sUXA1gOgq-G1T1DCgF65BEjsmEiQdjNQTvJ-6RiQ7Vf3DQCpzYjwjucAbj8CDYLdlCG3XkukFhEkNgXWmDpFO6Bp8_WViYnXYdRdQzQdxv0tcRbXUyfNl3T57V8ACQKXyrE3JptHEemJ7qjgN-XhHizKy36ocfMF-nwWEeLa-/s2150/mexican%20omelet%20roll%20recipe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2150" data-original-width="742" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05-WbS9aEHar7iZL3rL-sUXA1gOgq-G1T1DCgF65BEjsmEiQdjNQTvJ-6RiQ7Vf3DQCpzYjwjucAbj8CDYLdlCG3XkukFhEkNgXWmDpFO6Bp8_WViYnXYdRdQzQdxv0tcRbXUyfNl3T57V8ACQKXyrE3JptHEemJ7qjgN-XhHizKy36ocfMF-nwWEeLa-/w220-h640/mexican%20omelet%20roll%20recipe.png" width="220" /></a></div><br /><div>And if you're having trouble visualizing what it would look like to roll up the omelet, the book even offers a step-by-step picture guide.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SAU8YrxRtVHdR5NFGsNvkgTUvtCB6k6CRlWJqs1tov0MBGAVXmk-L2-Ew9TMWxIfnVdVN7iIWA1BHPU0P1g6i06cgKZeaSTI5DkMTEkWYXGS1zeFGwp44-KnaRESqHY_GMQjxsBGwPBwBiJV4mwHqHigWzlFOZ-srpDDd3xu5mLKYPilcbnNTGtx5BHA/s1651/mexican%20omelet%20roll%20steps.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1651" data-original-width="727" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SAU8YrxRtVHdR5NFGsNvkgTUvtCB6k6CRlWJqs1tov0MBGAVXmk-L2-Ew9TMWxIfnVdVN7iIWA1BHPU0P1g6i06cgKZeaSTI5DkMTEkWYXGS1zeFGwp44-KnaRESqHY_GMQjxsBGwPBwBiJV4mwHqHigWzlFOZ-srpDDd3xu5mLKYPilcbnNTGtx5BHA/w282-h640/mexican%20omelet%20roll%20steps.png" width="282" /></a></div><br /><div>If you're lucky, the final product will be very colorful, with neat little black olive buttons across its back. (And if you're not lucky, this will probably fall apart.)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKeorvo4vuHBA1pCEdtclNrmZCvop4QE-tmrY1HDDeulpEgxRsM8Yb4ViRsGOsCpuFtE6hg_30NNbJoCuV1fZdeqszKPs-A1ngQkatTxEQ5whA2v_XVYPXHPp7hYkkMdkbIafTwx9hQTcPa24Oxc_rlBe84YrUV20PiK_Kwd8nZLHvNAUhhgkIodS2jjR/s2291/mexican%20omelet%20roll%20pic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1055" data-original-width="2291" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKeorvo4vuHBA1pCEdtclNrmZCvop4QE-tmrY1HDDeulpEgxRsM8Yb4ViRsGOsCpuFtE6hg_30NNbJoCuV1fZdeqszKPs-A1ngQkatTxEQ5whA2v_XVYPXHPp7hYkkMdkbIafTwx9hQTcPa24Oxc_rlBe84YrUV20PiK_Kwd8nZLHvNAUhhgkIodS2jjR/w640-h294/mexican%20omelet%20roll%20pic.png" width="640" /></a></div><br /><div>No word on what makes this unseasoned log-o-eggs-n-veggies Mexican, but my guess would be that it's the green pepper, onion, and pimento (though early '80s cooks could just as easily have called it "Spanish" or "Italian" with no real change to the recipe).</div><div><br /></div><div>And if your efforts at microwave cooking fall too flat, the book also offers a way to draw attention away from the microwaved food: Be a Cut-Up!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU62wVLIFCHZ6jU6C_Hazzz1xNu2k09nhjyJFLr4jJpGmK6reBUpuurXiDwHy15N_BC0J-xVmGy63EoUz3sQoxZcPqUx2joYCk8hCBz49fZxgyDrEMHqNBy9jTqBXn4QZ8hwTBnVEEAefzR5C_La5nMZRmXmjCou6hsxFTyUgWNQUxHL03paNa4EkwkP8/s3115/be%20a%20cut-up.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3115" data-original-width="2395" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU62wVLIFCHZ6jU6C_Hazzz1xNu2k09nhjyJFLr4jJpGmK6reBUpuurXiDwHy15N_BC0J-xVmGy63EoUz3sQoxZcPqUx2joYCk8hCBz49fZxgyDrEMHqNBy9jTqBXn4QZ8hwTBnVEEAefzR5C_La5nMZRmXmjCou6hsxFTyUgWNQUxHL03paNa4EkwkP8/w492-h640/be%20a%20cut-up.png" width="492" /></a></div><br /><div>That is, make an edible arrangement not from fruits, but from turnips, radishes, and olives. Maybe that will distract everyone from the shivering lump of microwaved eggs or the daisy-spouting (but not very browned) crown roast....</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-57056957915231899782024-01-06T09:19:00.000-05:002024-01-06T09:19:11.324-05:00A course of vegetable "gelatin"<p>Old cookbooks just don't feel quite complete unless they've got a selection of aspics and gelatin salads that defy reason. I was a little sad that <i><a href="https://granniepantries.blogspot.com/2023/10/a-peek-into-100-year-old-food-science.html" target="_blank">The Science of Food and Cookery</a></i> (H. S. Anderson, 1921) wouldn't have any, as the book's vegetarian theme doesn't make room for Jell-O. I shouldn't have been worried, though, as the book does include recipes for "vegetable gelatin" (also known as agar and still available in Asian grocery stores and health food stores).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsoBFdyv-wR98GaC8BDrllWwdnwEOqz5oSh8Jsd-wgL5JrDju-bAG3aRuVGjPHyVMlpjA7WeXoSzXsjNnRfsYpE0Fo3-1OAPjtKVr74V0yZ-jN2_Z3TDp61ol8IoFH6rl_-gEwulksRniMHRHCTPCn22HQ0VSgfuSdMEDIhc083nf0XBEih-47iQdyF-J/s1281/vegetable%20gelatin.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="706" data-original-width="1281" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsoBFdyv-wR98GaC8BDrllWwdnwEOqz5oSh8Jsd-wgL5JrDju-bAG3aRuVGjPHyVMlpjA7WeXoSzXsjNnRfsYpE0Fo3-1OAPjtKVr74V0yZ-jN2_Z3TDp61ol8IoFH6rl_-gEwulksRniMHRHCTPCn22HQ0VSgfuSdMEDIhc083nf0XBEih-47iQdyF-J/w640-h352/vegetable%20gelatin.png" width="640" /></a></div><p>I love that the description sells it by noting that "Its vegetable origin guarantees freedom from unwholesome and diseased products, and there is nothing about it to suggest 'hoofs and horns'"-- as if there is no such thing as unwholesome plants (Socrates would beg to differ) or as if "hoofs and horns" is anyone's first thought when they're eating a bowl of gelatin.</p><p>The book offers some fruited gel recipes for the health food version of a dessert.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmNgr6xoMzVJRYxl_Q87N0K5Hz67RWrhCOhTdDlIFMRALQS_LnTbI3hOo0jAbqUAQQ6axH68uJ29Qzabft5WjMtCTGh6goMGAWpQ6emMQVkXyHjjq9vjNN5AjNt4xjY9Sg5nifLi1FuLHohBC6UhUEnwkeLcAAsEcVQhxMkmAW1AzLoFHy0mnyrojO7tt/s1278/fruit%20jelly.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="1278" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmNgr6xoMzVJRYxl_Q87N0K5Hz67RWrhCOhTdDlIFMRALQS_LnTbI3hOo0jAbqUAQQ6axH68uJ29Qzabft5WjMtCTGh6goMGAWpQ6emMQVkXyHjjq9vjNN5AjNt4xjY9Sg5nifLi1FuLHohBC6UhUEnwkeLcAAsEcVQhxMkmAW1AzLoFHy0mnyrojO7tt/w640-h152/fruit%20jelly.png" width="640" /></a></div><p>It also offers molded veggie salads, like this cucumber salad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhitgaORKU8Ugs7IQoWh3qVdDPuw_Ul5EwXx5XSQRvum6M8kC5e-iffUNgq9HH5lRrHaVWRPh1GXk287hPY6RBLxhnZAVx7n4kSyYqCvXvW-DeZswJ2rABT4rFFOb-iRD9ArhO_WKvX08AuSbMFtcjiHn7pbL9ebaC4geicqhULw68SHi_Knij_oXHOBZ/s1282/cucumber%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="1282" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhitgaORKU8Ugs7IQoWh3qVdDPuw_Ul5EwXx5XSQRvum6M8kC5e-iffUNgq9HH5lRrHaVWRPh1GXk287hPY6RBLxhnZAVx7n4kSyYqCvXvW-DeZswJ2rABT4rFFOb-iRD9ArhO_WKvX08AuSbMFtcjiHn7pbL9ebaC4geicqhULw68SHi_Knij_oXHOBZ/w640-h234/cucumber%20salad.png" width="640" /></a></div><p>Since it consists mostly of cucumber and lemon juices and the only real vegetable is a tablespoon of grated onion (assuming the cook doesn't just go for the onion salt option), I'd consider it closer to an overly-thick smoothie than a salad, but I'm not a cook from the 1920s.</p><p>The tomato salad at least uses tomato pulp, not just juice (though it's strained, so pretty much juice by the end).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iH9ypd3LQ49ZNajtk-2gEgBX0P_s2gkNxbHVYOi4rW6bU7BHQo7Ow9Pf6hRQsJKlflTrrgXQzJefzsvtraG-CPv_wv_Hd0hlLc6driafwUORvGAG5QuSqDtpKzmOeWsDHEFdN_b9CdV21-ae5wdZYsLAcqCmngXeOLmuNYF9MU-37-ioERqVjhSJsyZ9/s1281/tomato%20salad.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="1281" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iH9ypd3LQ49ZNajtk-2gEgBX0P_s2gkNxbHVYOi4rW6bU7BHQo7Ow9Pf6hRQsJKlflTrrgXQzJefzsvtraG-CPv_wv_Hd0hlLc6driafwUORvGAG5QuSqDtpKzmOeWsDHEFdN_b9CdV21-ae5wdZYsLAcqCmngXeOLmuNYF9MU-37-ioERqVjhSJsyZ9/w640-h280/tomato%20salad.png" width="640" /></a></div><p>The most interesting recipe might be the full-on Vegetable Loaf en Aspic.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicF6am03Uhc3nEhwALgMPOsMybD6g4wyns4VsdVceN8Hhe69d3eJwv3n4DIzV7Wij2FCmnRxAmdqituDXdywNC1rRE5ka4LN8n5uRo3AE0tIauFioQ6DCg1nzaYuyH7gDahuJCXr_3t6-ofsals4wBcaEEdlyLBulGzHC6bPv6u1UgkV6yVpTB0xeHdma/s1285/vegetable%20loaf%20en%20aspic.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="1285" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicF6am03Uhc3nEhwALgMPOsMybD6g4wyns4VsdVceN8Hhe69d3eJwv3n4DIzV7Wij2FCmnRxAmdqituDXdywNC1rRE5ka4LN8n5uRo3AE0tIauFioQ6DCg1nzaYuyH7gDahuJCXr_3t6-ofsals4wBcaEEdlyLBulGzHC6bPv6u1UgkV6yVpTB0xeHdma/w640-h294/vegetable%20loaf%20en%20aspic.png" width="640" /></a></div><p>I like that it tries to be fancy, filling the bottom of the mold with sliced hard-boiled egg, parsley, and string beans or peas, since those will show up on the top when it's unmolded. I guess that's to hide the fact that the mold is mostly filled with cold baked dressing (the kind made with breadcrumbs and herbs, typically stuffed into a turkey when it's made by non-vegetarians) or "nut food cut into large squares," neither of which sound particularly tasty being served suspended in a cold gel. I mean, I'll happily eat a slice of cold dressing the day after Thanksgiving, but I've never wished it were suspended in agar.</p><p>Still, the vegetarians had to keep up with everybody else! They, too, could make aspics that sounded at least as unappealing as anything the hoof and horn crowd could come up with.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-72532824855400764012024-01-03T08:40:00.001-05:002024-01-03T08:40:39.399-05:00Keeping warm in January with the power of outrageHappy January! (Yeah, right. It's January. I ain't happy.) <a href="https://granniepantries.blogspot.com/2023/12/our-year-of-rawleigh-vanishes-in-puff.html" target="_blank"><i>Rawleigh's Good Health Guide Almanac Cook Book</i> has run its course</a>, so it's time to pick out a new cookbook to represent the year. I'm going to start the new year off wrong with <i>The Political Palate</i> (The Bloodroot Collective (Betsey Beaven, Noel Giordano, Selma Miriam, and Pat Shea), 1980 (but heavily influenced by 1970s vegetarian cooking)). <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J0o4CdDgh89psilSYMCnMPiC8mgGVkUUCgUZIpcsNC2KiOSg0PetXEKeqnJ3e0DsnmkxTCTtx9U48qZCLHbspHBAfGnA8_xfe9kwdqU2M-TW7roCrYSXN5talR6estACh_GAE7oX_1M3LYRA4YTJPfpd-DbJ5RGMGeZ8MuS7dbNpj-lTX9hpUgxUrz_d/s2594/political%20palate%20cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2594" data-original-width="1749" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J0o4CdDgh89psilSYMCnMPiC8mgGVkUUCgUZIpcsNC2KiOSg0PetXEKeqnJ3e0DsnmkxTCTtx9U48qZCLHbspHBAfGnA8_xfe9kwdqU2M-TW7roCrYSXN5talR6estACh_GAE7oX_1M3LYRA4YTJPfpd-DbJ5RGMGeZ8MuS7dbNpj-lTX9hpUgxUrz_d/w432-h640/political%20palate%20cover%20w.png" width="432" /></a></div><div><br /></div><div>I'm in the wrong because the book-- which is organized by seasons-- starts with late autumn since the witch's new year is on October 31st. Yep. It's that kind of a book. I want to give it a whole year, though, and the other cookbooks start in January, so this one is getting forced into the mainstream, patriarchal year.</div><div><br /></div><div>This is also maybe not the best choice since my copy is pretty water-damaged, as you can tell by the cover. That means I'm committing to a whole year of annoyingly difficult-to-read scans because it's virtually impossible to get the pages to lie flat. But this is one of my favorite genres-- 1970s-ish vegetarian food. (Well, mostly. There are a few fish recipes because fish weren't factory farmed or hunted, so the collective was "less exclusionary of fish.") I want to spend a year with it and see what collective had to offer on the unfortunate eve of the Reagan Revolution.<br /></div><div><br /></div><div>The early winter collection seems to favor holing up for the winter, as the recipes are often pretty time-consuming. The cook might spend an entire ;ate afternoon/ early evening chopping, mixing, and simmering to get Potato Cottage Cheese Dumplings with Cabbage Sauce put together.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTsl5hGODDAA4IO5UcGdf_E_WE7wSPbyMNiARlWXrqIb50xUjExZ3xKd6B7EMdy-UQZOxuOkba7TMNeaT-Ei_84Rx9fyLgxIQSRCWwfKK25jzbf6NYlf12cD1L5agq2__pnPrMPy7MDn28gKNrskT1d_58mDKpg_y_uAMJaeRhyXVIkm4yeOA5sv0bK_t/s2327/potato%20cottage%20cheese%20dumplings%20with%20cabbage%20sauce.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1732" data-original-width="2327" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTsl5hGODDAA4IO5UcGdf_E_WE7wSPbyMNiARlWXrqIb50xUjExZ3xKd6B7EMdy-UQZOxuOkba7TMNeaT-Ei_84Rx9fyLgxIQSRCWwfKK25jzbf6NYlf12cD1L5agq2__pnPrMPy7MDn28gKNrskT1d_58mDKpg_y_uAMJaeRhyXVIkm4yeOA5sv0bK_t/w640-h476/potato%20cottage%20cheese%20dumplings%20with%20cabbage%20sauce.png" width="640" /></a></div><div><br /></div><div>I'll admit that the potato and cottage cheese dumplings sound like they would be really good-- full of potatoes, butter, cheese, and seasonings. What's not to like? Oh, yeah-- that this will also entail putting up with the smell of boiling cabbage for an entire afternoon/ evening. (Toss those dumplings in some marinara instead!)</div><div><br /></div><div>The book is not as resistant to mainstream recipes as some "health" food cookbooks are. This one jumps in on the fondue craze, even if it may be a bit late by this point.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hzQ0X00ELzOTh5RWj8nDTVyIxioOnELGZvlY31UEtmHy1V2172syfMVchOyp69jr5-deMhxqeNlNB8bSuukRmC9gxdikmPM4hINorF1lJlrZTKWZb2ElsXZINZNeAfX8MOlsp_F1wBCjGu1mJjnsqkTNPZnAcrr0ZkwGBhOUFOAsuJ44J61jlSmSCaRI/s2109/swiss%20cheese%20fondue.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2109" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hzQ0X00ELzOTh5RWj8nDTVyIxioOnELGZvlY31UEtmHy1V2172syfMVchOyp69jr5-deMhxqeNlNB8bSuukRmC9gxdikmPM4hINorF1lJlrZTKWZb2ElsXZINZNeAfX8MOlsp_F1wBCjGu1mJjnsqkTNPZnAcrr0ZkwGBhOUFOAsuJ44J61jlSmSCaRI/w360-h640/swiss%20cheese%20fondue.png" width="360" /></a></div><br /><div>Of course, you're supposed to dip carrots, broccoli, mushrooms, and apples into the fondue, along with the more traditional French bread, but still-- you get Swiss cheese, white wine, and Kirsch. It's not nearly as austere as I might have expected.</div><div><br /></div><div>The dessert selection is pretty indulgent as well. I had to pick through a Praline Cheesecake loaded with sugar, cream cheese, whipped cream, and nuts, and a Chocolate Mousse full of real chocolate (not carob!), whipped cream, and Grand Marnier as I tried to find a sad little dessert. I couldn't really find anything that seemed straight out of 1970s health food hell. Pineapple Isabel is about as close as it got since this is based on fruit and sweetened mostly with honey.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTvXJnmeJhqVXzKfqyqdH5NK-YbLWIargVM_4hyphenhyphenBKBjnC-4rcQhn0clQb6_fqAwKS3s2FAcVAtW3zs0mwO3rXHPrp-dKMp8xgTxXmRI6x5zk0eJHOh6rrO3HaRVRqYPI-IrG4ALGrCC662vuKXqqav86Z9PIsBzbBPFSsxWef1-QDUCwysZo-Iedcc2Hc/s1943/pineapple%20isabel.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1943" data-original-width="1174" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTvXJnmeJhqVXzKfqyqdH5NK-YbLWIargVM_4hyphenhyphenBKBjnC-4rcQhn0clQb6_fqAwKS3s2FAcVAtW3zs0mwO3rXHPrp-dKMp8xgTxXmRI6x5zk0eJHOh6rrO3HaRVRqYPI-IrG4ALGrCC662vuKXqqav86Z9PIsBzbBPFSsxWef1-QDUCwysZo-Iedcc2Hc/w386-h640/pineapple%20isabel.png" width="386" /></a></div><br /><div>Even so, it's got Grand Marnier, almost half-a-dozen egg yolks, and heavy cream, so it's definitely not what I was expecting. Maybe that's because the Bloodroot Collective hated diet culture before hating it was cool, noting "It should be obvious that we come in all sizes, different shapes as well as different heights, and therefore enforced thinness is starvation and misery. It is an illness created by the attitude that the only beautiful or healthy size is thin."<br /></div><div><br /></div><div>Now I am <i>really </i>curious about what the rest of the year holds... This book seems a lot less predictable than the other vegetarian books in my collection. That unpredictability will give me something to look forward to as we continue through the entirely-predictable early winter season. (It will be COLD! Except for a few days that will be unseasonably nice just to taunt me with the knowledge that it doesn't <i>have </i>to be this cold.) We'll see this book again in late winter (which starts February 2, according to the collective)!</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-24408071233470378852023-12-30T09:19:00.001-05:002023-12-30T09:19:24.368-05:00Not-so-fancy toast toppers from the 1920s<p>Having a New Year's Eve party? If you need appetizers, you can put some toppings onto slices of toast and cut them into little squares! Or if you're not social enough to want a party, you might still want some toast topping recipes if your resolution is to eat more breakfast. Or maybe you don't care about toast no matter how much I try to talk you into it. The point is that today I'm posting really old toast topping recipes from <i><a href="https://granniepantries.blogspot.com/2023/10/a-peek-into-100-year-old-food-science.html" target="_blank">The Science of Food and Cookery</a></i> (H. S. Anderson, 1921).</p><p>If prior to reading this book I were asked to guess what kind of toast a 100+-year-old health food cookbook instructed readers to make, there's a pretty good chance I would have guessed prune toast.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbc5Ov0Ehm7Xmscsdt9zZqEOGgmqEOWILBsdnQ6bAtsyFbTqdVq9BQxRl1IzXSyflQJYZLG6aXaNV3DrgR4hmD1q8b0mGPP3YgnNZFIddR2pQZYX0vKKIzyqg_HFa1EQcbxxh6ehTRBrMO5Kokfm0i1-L74093K8phqzT7DuhzKKav3QkbbhnHUI5SwV_N/s1278/prune%20toast.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="1278" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbc5Ov0Ehm7Xmscsdt9zZqEOGgmqEOWILBsdnQ6bAtsyFbTqdVq9BQxRl1IzXSyflQJYZLG6aXaNV3DrgR4hmD1q8b0mGPP3YgnNZFIddR2pQZYX0vKKIzyqg_HFa1EQcbxxh6ehTRBrMO5Kokfm0i1-L74093K8phqzT7DuhzKKav3QkbbhnHUI5SwV_N/w640-h154/prune%20toast.png" width="640" /></a></div><p>Yep-- I would have been right. Old cookbooks really have a thing for prunes. I would not have foreseen that the toast itself would be dipped in hot milk or prune juice to soften it up before spreading it with prune mush, though. I guess the zwieback must have been really dry. (I guess this also makes prune toast not a great choice for parties, but hey, the fact that it's <i>prunes</i> is probably reason enough before we also contend with it being soggy.)</p><p>I'm sure I would have imagined creamed peas as a recipe in the book-- probably in the vegetable chapter. I wasn't really expecting them to be listed as a toast-topper, though.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8QsmqOJ1OvasDWdJgF5iszCeJapQjTGjV7yWaawlmnPPLZ2wUsvPnrqLF8vAaDfHkHfEnH6j_PM3OroZXuq9PQFkFc9KkE0pk1_9eu5LK1NMSyAjtfvWrlgmM2wQjeUp-CKtgGkNtYDKVLNENqzpAH9y2W0PwvrpcNfGGw7NS-s4uZAjy0bT1B2zLaLJ/s1285/cream%20peas%20on%20toast.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="408" data-original-width="1285" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8QsmqOJ1OvasDWdJgF5iszCeJapQjTGjV7yWaawlmnPPLZ2wUsvPnrqLF8vAaDfHkHfEnH6j_PM3OroZXuq9PQFkFc9KkE0pk1_9eu5LK1NMSyAjtfvWrlgmM2wQjeUp-CKtgGkNtYDKVLNENqzpAH9y2W0PwvrpcNfGGw7NS-s4uZAjy0bT1B2zLaLJ/w640-h204/cream%20peas%20on%20toast.png" width="640" /></a></div><p>I guess it makes sense, though-- a little extra protein for the morning. I would have expected a peanut butter toast for that role, though (especially since peanut butter toast is one of my favorite warm-weather breakfasts). The closest the book comes is walnut cream toast.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlAFTFkH3iXbcSIVot7dp7iWQpos184IdHFFQjGXT2UpGqXM4LyQ2r-Z2UkiWC9omM-2jTxJX0s6-rWClmMA4YRGXOKX5FsM34XtOQYc8Ixk4qMINUPqydKj4WRiRSy1EhYauU_D-8jGQaYrz16rAF-V8NXrxCgu4VSWIrqyToSpF0VhFJeXpIs78XPv6/s1280/walnut%20cream%20toast.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="1280" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlAFTFkH3iXbcSIVot7dp7iWQpos184IdHFFQjGXT2UpGqXM4LyQ2r-Z2UkiWC9omM-2jTxJX0s6-rWClmMA4YRGXOKX5FsM34XtOQYc8Ixk4qMINUPqydKj4WRiRSy1EhYauU_D-8jGQaYrz16rAF-V8NXrxCgu4VSWIrqyToSpF0VhFJeXpIs78XPv6/w640-h232/walnut%20cream%20toast.png" width="640" /></a></div><p>Yep-- white sauce draped over over a bread product so hard it has to be dunked in hot milk <i>before</i> it's sauced, and then a sprinkle of finely chopped walnuts to make it seem fancier. (Okay, none of these would work well as apps, but you could probably have guessed I wouldn't <i>really </i>choose anything that sounded too good for the role anyway.)</p><p>The last recipe made me laugh just because of its title. Considering how angry people on the far right got about millennials eating avocado toast a few years ago, I half-expected Snowflake Toast to be topped with avocadoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsThEkpLw7LztZZXgANIIjDMTceSQvhi9Ih9smZG2boP0jcUGAyXHWwS-dtvkcCyOdn4TG_FTgQYwECw3ZLjjcBLWIfS-gJEpxNHSY_mHnVbDDTfd7-Nq-3owO5LicqNL7cZfRxl_kEuzbvuSjFqrXImLJ_x-K4uZ5UvrdVMxD0psXZhqtlYNTgkr1yaX/s1272/snowflake%20toast.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="1272" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsThEkpLw7LztZZXgANIIjDMTceSQvhi9Ih9smZG2boP0jcUGAyXHWwS-dtvkcCyOdn4TG_FTgQYwECw3ZLjjcBLWIfS-gJEpxNHSY_mHnVbDDTfd7-Nq-3owO5LicqNL7cZfRxl_kEuzbvuSjFqrXImLJ_x-K4uZ5UvrdVMxD0psXZhqtlYNTgkr1yaX/w640-h246/snowflake%20toast.png" width="640" /></a></div><p>Nope. This one is just white sauce lightened up with a whipped egg white. Whee.</p><p>Reading through the toast list made me understand why the family at the start of the chapter looks so eerie.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EHuuaUVNbbSmt3TbefQT9aVim6Mr55Ut8pkCl5nedeN-lPSW5hcV1hIIpKXbq_g4JFmVjKopL5AOKxfN8iwCB9sfuuA8Wn2qykX69KObHLz4uith81_lSnt40RVCqUyjs_njvBY-qzms0O18Ku3pmDv6WTWjV97JsmfeCRMuD0W-QqVGsiAjoxs1j86t/s1197/weird%20looking%20family%20with%20bread.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="1197" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EHuuaUVNbbSmt3TbefQT9aVim6Mr55Ut8pkCl5nedeN-lPSW5hcV1hIIpKXbq_g4JFmVjKopL5AOKxfN8iwCB9sfuuA8Wn2qykX69KObHLz4uith81_lSnt40RVCqUyjs_njvBY-qzms0O18Ku3pmDv6WTWjV97JsmfeCRMuD0W-QqVGsiAjoxs1j86t/w640-h340/weird%20looking%20family%20with%20bread.png" width="640" /></a></div><p>Even drawings of people who supposedly live on this book's recipes can't work up too much enthusiasm for them. The boy looks like he's been threatened with a beating if he doesn't act like he thinks the breakfast chapter is great, and you can see the strain of pretense in his eyes. Mom is giving side-eye to the menacing illustrator, but she's too goddamn tired to intervene. What a glorious start to the day-- or the new year.</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com2tag:blogger.com,1999:blog-8696383493674768665.post-55855714113695686592023-12-27T08:41:00.000-05:002023-12-27T08:41:07.370-05:00A post about bread lovers-- literally....Are you ready for some peak 1970s earth mother madness? If so, thank <a href="https://abookofcookrye.blogspot.com/" target="_blank">S.S. from the delightful <i>A Book of Cookrye</i></a> blog <a href="https://granniepantries.blogspot.com/2023/09/classroom-cookery-with-side-of-crazy.html" target="_blank">for mentioning</a> <i>Bread Sculpture: The Edible Art </i>(Ann Wiseman, 1975) in the comments many months ago, plus providing a <a href="https://awfullibrarybooks.wordpress.com/2014/05/19/bread-sculpture-nsfw/" target="_blank">link to a few pages of this book in <i>Awful Library Book</i>s</a>.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx1WVpYyobayL8YVKXuq9v8zBF-R1enUBtdYnWvSVjVUIjJiQX5rFGGaiGBxRf8LKmOZjxCMpCDpCc3EXz0Y1hObEGMbvukaDoH3P0qr09Ai_MtNwC-RrcyycVeZF61CeqIDDzsstau6oZ2YZpGX2OqxRUhEqoGzESjvNq7J50CgD2ZQ_cmbPHvotx30a/s2402/cover%20w.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2352" data-original-width="2402" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx1WVpYyobayL8YVKXuq9v8zBF-R1enUBtdYnWvSVjVUIjJiQX5rFGGaiGBxRf8LKmOZjxCMpCDpCc3EXz0Y1hObEGMbvukaDoH3P0qr09Ai_MtNwC-RrcyycVeZF61CeqIDDzsstau6oZ2YZpGX2OqxRUhEqoGzESjvNq7J50CgD2ZQ_cmbPHvotx30a/w640-h626/cover%20w.png" width="640" /></a></div><br /><div>This is just the type of thing I love: An insistence that bread making is nearly innate and something that home cooks will want to do frequently! Food converted into kitschy craft projects that will take hours to construct and minutes to devour! Instructions on how to use common kitchen implements to make bread features! (Did you know that a garlic press can make hair, and the edge of a spoon can make dove feathers?) A random story about a woman in Maine who gathered day-old bread from neighbors so she could somehow recycle part of it into fresh bread and feed the rest of it to the raccoons on her back porch! And I haven't even gotten around to mentioning <b>the mermaid with (whole clove?) nipples right on the cover</b>!</div><div><br /></div><div>When I checked the mermaid recipe, it didn't say what the nipples were actually made of, so I'll just hope my guess is right.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0Zmd-POYjUna8hNcHwDq004xrumccZi3zUp4jfHXQYqs3JmrCbqNKZILgnHwzsrRU-x8SNtL9QtwG5pXa0XKOhXkisvrScegoJruSKJz9AP8B0-V1qsdGc-p6HhrlWGGxj5aXSgzNVmtBlnIkWLfxBP84RkwdKWP3Su7RLrhLGX9aBQoC01kkPWnKgzD/s4525/mermaid%20building.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2273" data-original-width="4525" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0Zmd-POYjUna8hNcHwDq004xrumccZi3zUp4jfHXQYqs3JmrCbqNKZILgnHwzsrRU-x8SNtL9QtwG5pXa0XKOhXkisvrScegoJruSKJz9AP8B0-V1qsdGc-p6HhrlWGGxj5aXSgzNVmtBlnIkWLfxBP84RkwdKWP3Su7RLrhLGX9aBQoC01kkPWnKgzD/w640-h322/mermaid%20building.png" width="640" /></a></div><br /><div>The tail is supposed to be decorated with dill or herbs according to the instructions, but this doesn't seem to happen on the cover photo. It's weird that they'd make the presentation less dramatic for the cover. The even bigger disappointment about the cover photo, though, is that the color is off.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8o3KTTjZe8Sx0bTcJs7Cdv-KjNTK176xIxpccn4kldbKw4rcC8Zeh0RbgOi2uGK5gZD66EzLT_gLMSVvrXR_Ot1NJvymPz0R0ySjzvrD6m-T_F0cysQ-L2UnGysg6RIBq2ldtLFCfeQsiBpiWmkiov2t-VvaeWvzZ6wWvqiZpp4Gx8D8uCOn_xTt5tEk/s4625/mermaid%20dough.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2353" data-original-width="4625" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8o3KTTjZe8Sx0bTcJs7Cdv-KjNTK176xIxpccn4kldbKw4rcC8Zeh0RbgOi2uGK5gZD66EzLT_gLMSVvrXR_Ot1NJvymPz0R0ySjzvrD6m-T_F0cysQ-L2UnGysg6RIBq2ldtLFCfeQsiBpiWmkiov2t-VvaeWvzZ6wWvqiZpp4Gx8D8uCOn_xTt5tEk/w640-h326/mermaid%20dough.png" width="640" /></a></div><br /><div>The mermaid is supposed to be green! Made with spinach dough! There's nothing quite so alluring as bread that looks like it's moldy as soon as you take it out of the oven. Well, unless the "moldy" bread also has nipples.</div><div><br /></div><div>Yes, I'm making fun of these recipes, but I have to admit, as someone who used to make "mouse" dinner rolls with half-almond ears and raisin eyes, I kind of want to try turning bread baking into an arts and crafts project, especially if it involves making weird-colored dough... </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jhC7LpntCQvx3Q_3U4iyA8RygANm5Dfpm3Yt8IvthmCpsnNxuxpaIVi7tk-sDh34W2rqaNMsjQEktn63msU7UAO-XmZIK30Iecjv-2fVpTFMZl4JAplrG2hwGuZwvW9i2btaUsj8KfGkvq3yIjbP6Wrc1463-j1tzKuW35C4i4jr9vLhFBDnDvF7ymcm/s4412/beet%20griffin%20dough.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2120" data-original-width="4412" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jhC7LpntCQvx3Q_3U4iyA8RygANm5Dfpm3Yt8IvthmCpsnNxuxpaIVi7tk-sDh34W2rqaNMsjQEktn63msU7UAO-XmZIK30Iecjv-2fVpTFMZl4JAplrG2hwGuZwvW9i2btaUsj8KfGkvq3yIjbP6Wrc1463-j1tzKuW35C4i4jr9vLhFBDnDvF7ymcm/w640-h308/beet%20griffin%20dough.png" width="640" /></a></div><br /><div>Even if that weird-colored dough is full of the sugared dirt most commonly known as "beets."</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPi6BUj6LPDzURknptpkHzIl4FYAksowIYFEAInZ4V-IqAPpF4yF50kUFox-v0y1PfRm-rSlC51ybJdS9u2B9xn-w7ny40E7tPbwjwrGeRSjTqCN-cbVZ2aUBT9Bu7qdYiH4y2JTywFzrzarNCO9tlRh_wBsCCbvSfKwE2-6GB4XCZtxd9Yk3w_-f0-Hf/s4497/beet%20griffin%20building.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2237" data-original-width="4497" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPi6BUj6LPDzURknptpkHzIl4FYAksowIYFEAInZ4V-IqAPpF4yF50kUFox-v0y1PfRm-rSlC51ybJdS9u2B9xn-w7ny40E7tPbwjwrGeRSjTqCN-cbVZ2aUBT9Bu7qdYiH4y2JTywFzrzarNCO9tlRh_wBsCCbvSfKwE2-6GB4XCZtxd9Yk3w_-f0-Hf/w640-h318/beet%20griffin%20building.png" width="640" /></a></div><br /><div>Hell, if I can cut a "mouth" into hot bread so I can cram it full of nut teeth as the finishing touch to a griffin, I am ALL IN. The version of myself who has the leisure, patience, and skill to do this bullshit is one of my favorite imaginary people.</div><div><br /></div><div>But then again, this is from the '70s, so it's not all fanciful cryptids. There's also the imperative to "Catch-Her-in-the-Rye" (probably without asking ahead of time how she feels about that possibility).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNCjYeLURgk8PecbCPQgJ1sllIqQhmEOj3qlgKRRtmG8ioLcdFlCxPF0Z8XrhkO4tOkhtLv6O2Op-ojeNbjgeAeZaXEPRdxh5PQ1sxKoRrxlPrnkP1qF7G9tSUZRnsMS9lOL7gOAAVw3D8R3Uh9X7whQQRc1FChxeT_txLKRAkdQWFpvWO2bpYCDzcNRf/s4581/catch-her-in-the-rye%20dough.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2193" data-original-width="4581" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNCjYeLURgk8PecbCPQgJ1sllIqQhmEOj3qlgKRRtmG8ioLcdFlCxPF0Z8XrhkO4tOkhtLv6O2Op-ojeNbjgeAeZaXEPRdxh5PQ1sxKoRrxlPrnkP1qF7G9tSUZRnsMS9lOL7gOAAVw3D8R3Uh9X7whQQRc1FChxeT_txLKRAkdQWFpvWO2bpYCDzcNRf/w640-h306/catch-her-in-the-rye%20dough.png" width="640" /></a></div><br /><div>And then the breads have to entangle their chunky legs in such a way to ensure that the bread dick-and-balls are fully on display because what is the point of making naked man bread otherwise?</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUg4xyvIWZfrhevulQ3C50z8s9i5hAlx5Q-nYh1RYLlQsFez6Q1G9nQ9CDOhxrIpYosjUBQ_OfDFHM1xkh_WoqXLB_14M1jvmK2NJ6cA5k5TmuDAHyB9bFPz-GwzslVlwpyNWHzfsr1bVxrPSndHYhy1JVkjKLia-NNP-1GprdEp5aK7GTwwm_H0zgPLW/s4412/catch-her-in-the-rye%20building.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2214" data-original-width="4412" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUg4xyvIWZfrhevulQ3C50z8s9i5hAlx5Q-nYh1RYLlQsFez6Q1G9nQ9CDOhxrIpYosjUBQ_OfDFHM1xkh_WoqXLB_14M1jvmK2NJ6cA5k5TmuDAHyB9bFPz-GwzslVlwpyNWHzfsr1bVxrPSndHYhy1JVkjKLia-NNP-1GprdEp5aK7GTwwm_H0zgPLW/w640-h322/catch-her-in-the-rye%20building.png" width="640" /></a></div><br /><div>Though you can, theoretically, "Arrange them in any position"-- even those that might obscure the dude's junk. (Yeah, just <i>try </i>sculpting them to make the sign of the two-headed trumpet fish and let me know how it turns out.)</div><div><br /></div><div>I suddenly feel way less all-in on the bread sculptures, especially when I start contemplating the fact that fully nude and 1970s-accurate lovers should probably have bready pubic hair... At least I know that I could make it by sending dough through a clean garlic press, and with that, I'm OUT! I think I'll enjoy my bread in boring, non-sculpted form.</div>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com6tag:blogger.com,1999:blog-8696383493674768665.post-14069193416378907422023-12-23T09:08:00.000-05:002023-12-23T09:08:07.778-05:00Something different to leave for Santa<p>With Christmas fast approaching, maybe you're in a rush what with the buying, hiding, inadvertently breaking gifts when you forgot they were on that high shelf and blindly reached for something else, swearing, finding the alternate credit card, re-buying, re-hiding, realizing you forgot to buy the goddamn batteries again this year, re-shopping, etc., but the kid wants to leave Santa something different this year because "he" put in all that work. Well, <i><a href="https://granniepantries.blogspot.com/2023/07/la-farine-du-regiment.html" target="_blank">Culinary High Notes</a></i> (Toledo Opera Guild, 1978) has you covered.</p><p>For a quick cookie, the book offers Hansel and Gretel Gingerbread Cookies baked in the microwave.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AYIDatSxCloCbGMiuKAfSLRhYZTT9T3J4UE5IdiMe82e09wBS7LqaoEYPILw8tCCKUzL9YZ5S_iYzNvHt3JRHQDRbhAqCfcDOrhWhU95hJqAO52BHtgPhVOF8pLOliyjA5hyObjtS26OwgQLO5_cR3pYvPjsN8cgaKDVsAarL8LuLflSs4dOs5ZLvMfO/s1408/hansel%20and%20gretel%20gingerbread%20cookies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="1408" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AYIDatSxCloCbGMiuKAfSLRhYZTT9T3J4UE5IdiMe82e09wBS7LqaoEYPILw8tCCKUzL9YZ5S_iYzNvHt3JRHQDRbhAqCfcDOrhWhU95hJqAO52BHtgPhVOF8pLOliyjA5hyObjtS26OwgQLO5_cR3pYvPjsN8cgaKDVsAarL8LuLflSs4dOs5ZLvMfO/w640-h316/hansel%20and%20gretel%20gingerbread%20cookies.png" width="640" /></a></div><p>After shaping the claylike dough into people, you're supposed to "Microwave on SIMMER for 2 minutes and 10 seconds," but I have no idea what the directions mean when they say "It will breathe after 1 minute." If you accidentally end up creating a real, breathing, tiny child who will probably <b>also want presents, well</b>... your Christmas just got a lot more complicated. And now that I think about it, will this recipe actually save time by being microwave-friendly? What with all the shaping, be-raisining, etc., it will take a while to make the cookie. And this calls for enough ingredients that it will definitely make more than one cookie... And are they supposed to be micro-baked one at a time? This will take forever. It might have been more efficient to just bake them in the oven. Okay, forget the cookies. Let's just leave Santa a drink that's a little more creative than milk.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkxIjWL1kbybqI1V7xiwctX-NDojxYJjuPHWgH9A3QKNBJKcdUF1OOU1uQJfDlPoIhbUl1tuvdsf7nt-NbaBEvtmsLQ2ri4bwmWryoLKp_onN98jheUJj37fGfXBtOj5IkvLT0dZz71fI74KAGp8Pa0b2B2MW7Jczv0XOq-oKrWgHcG4NjLD1kEQGl0Xz/s1387/santas%20surprise.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="1387" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkxIjWL1kbybqI1V7xiwctX-NDojxYJjuPHWgH9A3QKNBJKcdUF1OOU1uQJfDlPoIhbUl1tuvdsf7nt-NbaBEvtmsLQ2ri4bwmWryoLKp_onN98jheUJj37fGfXBtOj5IkvLT0dZz71fI74KAGp8Pa0b2B2MW7Jczv0XOq-oKrWgHcG4NjLD1kEQGl0Xz/w640-h220/santas%20surprise.png" width="640" /></a></div><p>He might not to get enough sugar from all the cookies, so let's spike 7-Up with pineapple and orange juices, plus a hint of peppermint extract since peppermint goes with <b>everything </b>at Christmas. Then add 7-Up ice cubes to make sure that the drink stays cold without the sugar getting diluted. </p><p>I'll bet Santa was hoping the "Surprise" in Santa's Surprise was of the alcoholic persuasion... So maybe scrap this whole plan and leave Santa a shot of bourbon... or a glass of Cabernet Sauvignon... or Dogfish Head IPA... or a black cherry White Claw... or whatever the "Santa" in your house likes best and can still afford after all those last-minute shopping trips. Cheers!</p>Poppy Crockerhttp://www.blogger.com/profile/06511594971890413159noreply@blogger.com4