April 24, 2008 by Tarrant Figlio
This is another beautiful but EASY Lady Finger recipe. I love the”serve with whipped cream or liquid” instruction.
1 1/2 qt strawberries
3/4 to 1 cup sugar–to taste
Slice strawberries, stir in sugar to taste. Cover and let stand at room temperature about 1 hour. Place several Lady Fingers on each serving dish, and cover with berries. Serve with whipped cream or liquid.
Category Desserts, Fruits, Recipes, retro food | Tags: Desserts,retro,strawberries | 3 Comments
April 21, 2008 by Tarrant Figlio
This one is too classy to be just plain meatloaf-it is beef loaf. The lemon is a nice addition. Try using rice instead of breadcrumbs.
Delicious Beef Loaf
2 pounds of ground beef
3 eggs
3 tablespoons of parsley
3 tablespoons of melted chicken-fat
4 heaping tablespoons of soft bread crumbs
1/2 teaspoon of kitchen bouquet
2 teaspoons of lemon juice
grated peel of 1 lemon
1 teaspoon of salt
2 teaspoons grated onion
Mix well. Bake at 350 until done-35-40 minutes.
Category Meat, Recipes, retro food | Tags: meatloaf,Recipes,retro | 7 Comments
April 15, 2008 by Tarrant Figlio
Tuesday and time for your retro tuna fix. This week a sandwich. Much like a Monte Cristo sandwich…sorta not. Nice and inexpensive. (Though geez-what is going on with the price of tuna?!) Too much mayo in the recipe as usual.
1 6 1/2 oz can tuna-drained and flaked
1/4 cup finely chopped celery
2 tablespoons walnuts, chopped
1/4 cup mayonnaise or salad dressing
8 slices white bread
1 8-oz can jellied cranberry sauce, sliced 1/4 inch thick
***
2 slightly beaten eggs
3 tablespoons milk
Dash salt
Combine tuna, celery, nuts, and mayonnaise. Spread filling on 4 slices of bread. Arrange cranberry slices atop filling; top with remaining bread. Combine eggs, milk, and salt. Dip sandwiches in egg mixture. Brown on medium hot, lightly greased griddle, about 6 to 8 minutes, turning once. Makes 4 servings.
From Fondue and Tabletop Cooking, 1970
Category Fish, Recipes, retro food, Sandwiches | Tags: retro,sandwich,tuna | 2 Comments
April 14, 2008 by Tarrant Figlio
I don’t often say this but, I will never try this recipe…even though I bet it is tasty. You see…it has grape jelly. My family is highly suspicious of grape jelly. Once upon a time I made meatballs with grape jelly. Purple meatballs or as I enthusiastically called them Purple People Eater Eyeballs. I had preschoolers. What can I say? Not much. However, the rest of the family can say PLENTY about the purple meatballs. sigh.
So, while I won’t be dishing this up to my family (Because while I could dish grape jelly out…taking it back in this family is ongoing razz) I do recommend it for yours. It won’t even turn out purple. I promise. And, it is thrifty!
1 3-pound beef chuck roast
1/3 cup grape jelly
3 medium onions
1/3 cup vinegar
1 teaspoon kitchen bouquet (optional)
1/2 teaspoon ground ginger
2 bay leaves
1/4 cup all purpose flour
Trim excess fat from meat; heat trimming in Dutch oven till 2 tablespoons fat accumulate. Discard trimmings. Slowly brown meat in hot fat. Remove from heat. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread jelly over meat, top with onion. Combine vinegar, Kitchen Bouquet, ginger and bay leaves. Pour over meat. Cover and cook 2 to 2 1/2 hours, adding water if needed.
Remove meat to warm platter; discard bay leaves. Pour pan juices into large measuring cup; skim fat, reserving 1/4 cup. Add water to juices to make 2 cups. Return fat to pan; stir in flour. Add juices. Cook and stir until thickened and bubbly; cook and stir 3 to 4 minutes. Season with salt and pepper. 8 servings.
Good Food on a Budget, 1971
Category Meat, Recipes, retro food | Tags: pot roast,retro | 2 Comments
