June, 2007

  1. Fabulous 50s Cereal

    June 15, 2007 by Tarrant Figlio

    In case you were in a news free box yesterday, you probably heard that Kellogg’s is scaling back their advertising to children under age 12. While I have strong feelings about children eating a healthy diet, I also appreciate the joys of Saturday morning cereal commercials. Ok, so I know that kids these days don’t just watch a couple hours of cartoons on Saturday morning and so the exposure to the kid targeted toys and cereal is much greater. On the other hand, it seems sad that Toucan Sam and Apple Jacks will be off tv until they get reformulated. So in honor of kid’s marketing and cereal…Space Cow

    Category Cereals, retro food | Tags: | 2 Comments

  2. Ham and Cheese Fondue

    June 14, 2007 by Tarrant Figlio

    Some of you may remember the Tuna Fondue from back in April. You know, the fondue that wasn’t fondue but rather more like a tuna casserole. This is a similar dish…more a ham and cheese casserole and more appealing than the tuna. This is very retro comfort food and a good, thrifty way to stretch that last bit of ham to feed the whole family. I am still baffled about the whole name though. The original recipe seems to have been published in Redbook in March 1966. Ham and Cheese Fondue

    Ham and Cheese Fondue

    2 cups coarse white bread crumbs, tightly packed
    1 cup milk
    ¾ cup coarsely shredded Cheddar cheese
    ¼ cup butter or margarine
    ½ teaspoon Worcestershire sauce
    ½ teaspoon salt
    4 eggs, separated
    ¾ cup cooked ham, finely diced

    Mix together bread, milk, cheese, butter, Worcestershire and salt in top of double boiler; place over boiling water and cook until cheese is melted, stirring occassionally. Cool slightly. Heat oven to 350° F. (moderate). Beat egg yolks well and gradually stir into cheese bread mixture; fold in ham.
    Beat egg whites until stiff but not dry; fold into cheese mixture. Pour into greased 2-quart baking dish. Bake 40 minutes, or until firm. Serves 4 to 6.

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

  3. Country Club Squash

    June 13, 2007 by Tarrant Figlio

    We eat a good amount of squash in our house. I really wish I had more luck growing it. I must be the only person in the world who doesn’t get excessive amounts of zucchini from a plant. This is a nice comforting casserole, nice if you have some leftover cooked squash. You can even use it to give a new look to leftover ratatouille or some squash tomato dish you cooked up. If you do make it with something that includes tomatoes, you might want to skip the mashing part.

    Country Club Squash

    6 or 8 tender, small squash
    Salt and pepper to taste
    2 tablespoons butter
    1 bouillon cube
    1 tablespoon grated onion
    1 egg, well beaten
    1 cup sour cream
    1/2 cup breadcrumbs
    1/2 cup grated cheese
    Dash of paprika

    Cut and cook squash until tender. Mash and add salt, pepper, butter, bouillon cube, and onion. Add well beaten egg and sour cream. Pour into 1-quart casserole dish. Combine breadcrumbs, grated cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees F. for 30 minutes.

    Category Recipes, retro food, Vegetables | Tags: | 2 Comments

  4. Pineapple Meringue

    June 12, 2007 by Tarrant Figlio

    This is a popular cake recipe from my great grandmother. There are a lot of steps, but really, it is worth it.

    ½ cup butter
    ½ cup sugar
    4 egg yolks
    ½ cup cake flour
    4 tablespoons milk
    2 tablespoons cake flour
    1 teaspoons baking powder
    ¼ teaspoon salt

    Cream butter and sugar. Add flour which has been sifted before measuring alternately with milk. Sift remaining 2 tablespoons flour, baking powder, salt. Pour into 2- 8″ pans.

    Meringue
    4 egg whites
    ¾ cup sugar
    1 teaspoon vanilla
    ¾ cup nuts

    Beat whites to froth and then add light sifting of sugar at a time. When well mixed add vanilla. Spread on uncooked layers of cake. Sprinkle with chopped nuts.

    Bake 20-25 minutes at 325-350° F.

    Filling
    1 cup whipping cream
    ½ tablespoon powdered sugar
    1 cup crushed pineapple
    ¼ teaspoon vanilla

    Place one layer meringue side down on cake platter. Whip the cream, add the powdered sugar, pineapple and vanilla. Spread on first layer and top with other layer.

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

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