August, 2006

  1. Wedgies Appetizers

    August 28, 2006 by Tarrant Figlio

    How about Wedgies for dinner? Ok, so this isn’t what you have in mind when you think Wedgies, but here it is-I am sure this appetizer will be a delight at your next party. Bologna, cream cheese, onions and mustard decorated with sliced olives!
    Wedgies

    Betty Crocker’s Picture Cookbook

    Category Appetizers, Recipes, retro food | Tags: | 3 Comments

  2. Pineapple Bavarian

    August 28, 2006 by Tarrant Figlio

    More retro jello fun, well gelatin. Pineapple this time.

    1 tablespoon plain gelatin
    ¼ cup cold water
    1 9-oz. can crushed pineapple
    1 cup whipping cream or evaporated milk, chilled
    Juice of 1 lemon (3 tablespoons)
    ¼ cup granulated sugar

    Soften gelatin in the cold water. Drain juice from pineapple and heat to boiling; stir in gelatin until dissolved, then set aside to cool. Have the cream or evaporated milk thoroughly chilled, either by pouring into freezing tray of refrigerator for an hour or two, or by placing in a bowl of cracked ice and salt. When well chilled, beat in chilled bowl with rotary beater until fluffy, then add lemon juice and sugar, and beat until very stiff. Fold in gelatin mixture and crushed pineapple. Chill in refrigerator until firm, and serve cold. 5 servings.  The Modern Family Cookbook

    Category Desserts, Fruits, Recipes, retro food | Tags: | 1 Comment

  3. Retro Cocktails and Appetizers

    August 26, 2006 by Tarrant Figlio

    I am all for a nice Saturday cocktail. Particularly when it is retro and non-alcoholic as these are (yes, I have a secret fondness for a single glass of tomato juice from time to time, particularly fresh tomato juice). However, I am most interested in the vintage Kix cereal recipe down at the bottom; buttered or cheese Kix. I may have to make some.

    goodwife

    Also includes recipes for tomato juice, tomato bouillon, tomato-sauerkraut juice, tomato-clam juice (Clamato!), Bouillon or Consommé, Jellied Bouillon (for those hot days!), vegetable cocktail,cranberry cocktail (festive!), spiced cider, minted citrus juice (sounds refreshing!), as well as simple accompaniments like potato chips topped with grated Parmesan cheese, then toasted and buttered crackers with celery seed or paprika. From Betty Crocker’s Picture Cookbook

    Category Appetizers, Beverages, Cookbooks, Recipes, retro food | Tags: | 1 Comment

  4. Roast Potatoes

    August 24, 2006 by Tarrant Figlio

    I made roasted potatoes by themselves (not with meat roasting that is, I served them with homemade hummus and the like) last week. I cut little red potatoes into wedges, sprinkled with salt and pepper and a bit of olive oil and tossed them in the oven. They didn’t take long to cook and turning them over partway through was the only challenge. (Hint: take the cooking sheet out of the oven to do this.)This was the big hit of the meal!

    Here is how the Meta Givens goes about roasting potatoes though. I love how she suggests deep frying them and serving them as “roast potatoes.”
    Pare 6 to 8 medium-size boiling potatoes, 2 to 2½ lbs. and place on a roasting pan around the roast meat, 1 to 1½ hours (depending on size of potatoes) before the roast is to be done. When potatoes are browned on the under side, turn over to brown other side and continue baking until tender when pierced with a fork. To shorten cooking time, potatoes may be parboiled, cooked until almost tender, then baked with the roast for 30 minutes, or long enough to brown well.

    Note: New potatoes may be used, but they take longer to cook and never become dry and mealy like old potatoes. Potatoes boiled until barely tender make handsome “roast” potatoes when fried in deep fat. (360° F.) until  golden brown. The Modern Family Cookbook

    Category Recipes, retro food, Vegetables | Tags: | No Comments

Older Entries