I'd expect a book like this to really go crazy with the instructions to chop things up-- dicing, mincing, julienning... maybe even "fancy" ingredients like mango. Mix things up a bit. Make kitchen knives sexy. Cutco took a very practical approach, though.
There's hardly any cutting at all in this recipe, and it doesn't make a big deal out of the fact that the onion, pimento, and pepper should be minced. It's certainly not the hard sell!
The recipe sounds fine, if the title is a bit misleading. The meat loaf is on the bottom and the "stuffing" just sits on top. It's more of a layered meat loaf than a stuffed one, but it sounds perfectly serviceable. (Maybe even yummy if you grate the yellow cheese over the potatoes per the variation! I'm a sucker for cheese.)
The all-in-one meal is pretty popular in this book:
I was trying to figure out what makes this a "bride's dinner," but I guess it's the fact that everything is together so there is no messing with various courses: dressing ball, pork chop, sweet potato, baked apple. It's all together in one cloyingly sweet pan the "bride" can set on the table and be done with. Again, not a lot of cutting involved, and Cutco doesn't bother to try to make it sound as if coring an apple or paring a potato will be a real adventure with a genuine Cutco knife.
I love the '50s single-color illustrations:
Here, the Weiner Twins revel in their good fortune that they're allowed to hold such a long sausage rope without the illustrator (Frank Marcello) adding a Scotty dog to try to steal it. They're so glad that they have failed to note he dressed them in sad school uniforms. Nice beanie!
What might they make with their bounty?
Why, 20th Century Weiners, of course! I'm not sure what makes sliced tomatoes, onions, and hot dogs topped with cheese "20th century," but at least this recipe features slicing a little more prominently....
Happy Cookbook Wednesday, and a big thanks to Louise at Months of Edible Celebrations for hosting!