Well, we all have seen retro food labels for all sorts of human food, but have you seen these for pet food? I bet Prince and Fluffy can’t wait for some of these great eats.
November, 2006
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Retro Pet Food
November 21, 2006 by Tarrant Figlio
Category Other, retro food | Tags: | No Comments
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Manhattan Clam Chowder
November 20, 2006 by Tarrant Figlio
This recipe in the menus for November is called Tomato Clam chowder and has been making me gag a bit every time I saw the name. I am not a clam or a chowder fan. (though give me a clam roll from HoJos or Friendly’s once every few years and I will be as happy as a clam) Tomato Clam Chowder just sounded wrong.
But then I found out that it really was…the much better sounding Manhattan clam chowder. At which point, I realized I KNEW this about clam chowder. I have even in fact had Manhattan Clam Chowder. I still say…Tomato Clam Chowder sounds wrong. I say all of this and then realize…the other clam related item I like is Clamato juice. So I really don’t know what my problem is here.
2 oz. salt pork
1 medium onion, chopped
1 branch celery, chopped
1 medium carrot grated
2 potatoes, diced
1½ cups tomatoes, fresh or canned
10½ oz. can clams
1½ cups water
½ small bay leaf
1/16 teaspoon thyme, if desired (Oh geez, why not just say “thyme” over it if you only put that much in?)
Dash of pepper
1½ teaspoons salt
1 tablespoon flour
1 tablespoon chopped parsley
Cut pork in small dice and put into a 3 to 4-quart pan. Fry until slightly browned, then add the vegetables, juice drained from the clams, water, bay leaf and thyme. Heat to boiling, then reduce heat, cover, and simmer ½ hour. Then add chopped clams, salt and pepper, and flour blended to a smooth paste with 2 tablespoons of water , stirring gently until mixture boils and thickens slightly. Serve with chopped parsley sprinkled over each serving. 5 servings. The Modern Family CookbookCategory Fish, retro food, Soups | Tags: | 1 Comment
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Have Thanksgiving Like the Vanderbilts
November 19, 2006 by Tarrant Figlio
The Amy Vanderbilt Success Program for Young Women tells you how in How to Prepare Exciting Holiday Menus. You don’t want to miss this great bit of retro food. The pages include such gems as serving your cornucopia for dessert, brazil nut stuffing, creamed giblet gravy, green turtle soup, menus, as well as supper and leftover ideas. Be sure to look at the pages in full size.See doesn’t it look yummy?
Don’t you want to look this happy on Thanksgiving?
Category Cookbooks, Recipes, retro food | Tags: | 1 Comment
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Pineapple Upside-Down Cake
November 19, 2006 by Tarrant Figlio
This is a family favorite that I really ought to make more often.
1 cup sugar
3 tablespoons cornstarch
no. 303. can crushed pineapple
2 tablespoons melted butter
½ cup maraschino cherries
1â…” cups all-purpose flour
½ teaspoon salt
2¼ teaspoons baking powder
â…“ cup shortening
2 eggs beaten
½ teaspoon vanilla
½ cup milkMix â…“ cup of the sugar with the corn starch, add juice drained from the pineapple, and cook in a heavy 10-inch skillet over direct heat stirring constantly until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries, thoroughly and arrange in a pattern in the pineapple mixture. Sift flour, measure, and resift 3 times with salt and baking powder. Cream the shortening until soft, add the remaining sugar and the eggs, and beat vigourously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn batter into skillet over pineapple. Bake in a moderate oven (350° F.) 35 to 40 minutes or until center of cake is springy when lightly pressed with finger tips. Cool in pan on cake rack about 10 minutes, then turn out onto serving plate. Serve warm, with or without whipped cream. 6 to 8 servings.
Category Cake, Fruits, Recipes, retro food | Tags: | 2 Comments
