But if you are a visual person…and like videos…and food…you may like this new beta- Rouxbe.

I haven’t gotten a chance to wander it yet. Mostly because I really don’t think cooking videos are my thing, but I wanted to share in case they were your thing.

There is something just beguiling about corn pudding. I don’t know what it is about corn pudding that I love so much. It isn’t how it looks. It isn’t really the combo of ingredients, so simple. But, something about it is retro, comfort food, magic.This is my great-grandmother’s recipe and one of my favorite ways to go about it…though there is that nice one that you make with jiffy corn bread mix.

Corn Pudding

12 oz can niblet corn
2 eggs

Beat together

1½ cups milk
1 tsp salt
½ tsp pepper
2 tablespoons sugar
1 tablespoon melted butter
2 tablespoons flour

Mix flour, salt, pepper, sugar. Very slowly add milk. Mix until smooth. Stir into corn and eggs. Add butter.  (Place in greased casserole dish. I then place the casserole in a shallow pan of water.) Bake at 325 until set. (an hour? I start checking at about 40 minutes and sometimes it can take say an hour and a quarter)

This is the retro cheese log recipe of my youth and Nini-my great-grandmother’s recipe. It is nice in that it has no nuts, so is friendly to almost anyone except those whose arteries seize up at the fat and salt in it. It really does taste better than the ingredients would suggest. You will find folks at a party stand next to it, uncontrollably eating cracker after cracker. Of course, it is also excellent for weekend comfort eating or cheese snack at bedtime. If you do that though, halve the recipe. It makes quite a lot. (though on second thought…just go for it. It keeps in the fridge nicely.) You can substitute any of the jar cheese you want…Old English, Horseradish, Roka Blue, whatever. Use feel free to use fresh onion (1 tablespoon dry onion=1 small onion or about 1/3 cup though I would probably go with 1/4 cup.) Dried parsley works fine the outside and actually gives it more of a vintage feel.

Cheese Log

6 oz blue cheese, at room temperature
2 5-oz jars pasteurized bacon-cheese spread at room temperature
4 3-oz pkgs cream cheese at room temperature
2 tablespoons instant minced onion
1 tsp. Worcestershire sauce
1 cup chopped parsley

Assorted Crackers

Mix first five ingredients together well. Line 1 qt. pan with foil. Pack in cheese. Cover lightly and refrigerate overnight. One hour before serving take out and roll into log shape. Roll log in parsley. Chill until serving time.

Check out the foodie blogroll widget off to the right. It has links to all sorts of nice food related blogs, all courtesy of the Left Over Queen.

So, just in case you aren’t getting enough cooking daydreams here…you have plenty more places to wander.

Check out What’s Cooking Grandma?. It is a fabulous idea. I wish I could go videotape any of my grandmother’s cooking. Or my mom. Sighhhhhh. What recipe would you like to watch your grandmother make again?

Perfect side dish for all your summer barbecues and picnics. It is everyone’s retro picnic favorite.

Sketchy recipe from my great grandmother but I am sure you get the idea. You definitely can sub. the beans of your choice.

1 lb hamburger
green pepper
onions
Brown in hot fat

Sauce

2 T. Vinegar
1 8-0z can tomato sauce
2 T. brown sugar or molasses
1 tsp Worcestershire sauce
1/2 tsp ground mustard
Pour sauce over meat. Pour  all over  large can pork and beans.

The purpose of a party is to show everyone a nice time. (especially a carnival for gay entertainment) So whether you are having a Memorial Day party or some other party…take some advice from this educational film.

Take a look at these cute cookbook pile contest winners.

This super homey retro recipe is also super easy. They travel especially well-if they last that long.

Date and Nut Squares -Mrs Dale Delaitsch

Beat until foamy…2 eggs
Beat in ½ cup sugar, 1 t. vanilla
Sift together and stir in:

½ c. sifted flour, ½ t. baking powder, ½ t. salt.

Mix in 1 cup cut-up walnuts and 2 cups finely cut-up dates.

Spread in well greased 8″ square pan (or larger pan for thinner squares.) Bake until top has dull crust. Cut into squares while warm. Cool. Then remove from pan. If desired, dip in confectioners sugar.

Temperature: 350° F. (slow moderate oven)
Time: Bake 25-30 minutes