May 30, 2008 by Tarrant Figlio
This is a lovely appetizer for your retro party…or a nice snack for a stay at home night in front of the television.
Merry Melba Go Rounds
2 3-oz packages cream cheese
1 tsp chili powder
1 tsp grated onion
1/4 teaspoon salt
1/2 c pitted ripe olives, chopped
Melba toast
Combine all ingredients except toast; chill until needed. Spread on toast; serve. Yield: 30-36 servings.
Mrs. Eugene Cook
Washington Courthouse, O.
Salad Recipes of America, 1964
Category Appetizers | Tags: | 1 Comment
May 29, 2008 by Tarrant Figlio
Ok, a bit of beef stew is not so bad in the summer is it? Especially when trying to stretch the budget. This one is from my Great Grandmother’s files.
1 1/2 lbs cubed stew beef
Dredge in 2 TBS flour and pepper and salt (to taste)
Brown in 2 tbs. cooking oil
1 can beef broth or consomme
1/3 cup burgundy wine
1 cup celery cut fine
Cover and cook 1 hour
Add 1 small can mushrooms
6 onions
6 potatoes (medium)
8 carrots
Cook slowly until vegetables are tender.
Serves 4 to 6.
Category Meat, retro food, Soups, Vegetables | Tags: | 2 Comments
May 28, 2008 by Tarrant Figlio
This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.
Dauphin Island Crab Gumbo
2 cups finely chopped celery
2 cups finely chopped onion
1 bell pepper, finely chopped
Minced Parsley
3 tablespoons bacon drippings
3/4 cup sifted flour
2 cups raw crab meat
2 cups canned tomatoes
1 cup cut okra
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Paprika (optional)
Hot sauce (optional)
1 tablespoon gumbo file
Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.
Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.
Category Fish, Recipes, retro food, Soups | Tags: | 1 Comment
May 27, 2008 by Tarrant Figlio
Well this could be called such because you can make it on a shoestring budget…but also because of the can shoestring potatoes. Do cut the amount of Mayo though or you won’t be able to reach your shoestrings. Icky to look at but a hit with the family.
Shoestring Potato Salad
1 c. mayonnaise
1 tbsp mustard
3/4 c. milk
Dash of Tabasco sauce
2 -oz cans tuna, drained
1 1/2 c. diced celery
1 4 1/2 oz can shoestring potatoes
Blend mayonnaise, mustard, milk, and Tabasco sauce. Add tuna and celery. Chill. Immediately before serving add shoestring potatoes; mix just so they stick together. Serve on lettuce leaf. Yield: 8 servings.
Myrna E Erickson
Cooperstown, ND
Salad Recipes, 1964
Category Fish, retro food, Salads | Tags: | No Comments
