January, 2010

  1. Guess What! I am a Star

    January 31, 2010 by Tarrant Figlio

    I am a star-sort of at least. Remember when I posted that Funeral Potatoes with Ham Recipe? Yes, a long time ago…but it was good and I liked it a lot! I seem to remember a bunch of you commented on it too.

    A few weeks ago I was asked if I would mind if BlogHer syndicated it on their site. Of course I said yes…and now there it is…You can even see me on the front page of BlogHer if you rush over. Yes! Just like a real grown up CE! (but not-just a syndicated post)

    So, if you missed it or want to give me some moral support-go over and comment Funeral Potatoes with Ham

    In the meantime, tonight we are having pesto couscous stuffed portobello mushrooms for dinner.

    I made a nifty mushroom sandwich on Friday night for dinner-I took the butter fried mushroom idea from the Mushroom Club, toasted some bread, added some muffalletta olive salad and an avocado to it.

    Category retro food | Tags: | 5 Comments

  2. Egg and Green Pepper Family Club Sandwich

    January 29, 2010 by Tarrant Figlio

    Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

    Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

    Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

    Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

    Egg and Green Pepper Family Club Sandwich

    Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

    Hot Mayonnaise Sauce

    Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.

    Category Eggs, Recipes, retro food, Sandwiches, Sauces | Tags: | No Comments

  3. Mushroom Club Sandwiches

    January 28, 2010 by Tarrant Figlio

    I have a fondness for club sandwiches. I blame a childhood where such things were ladylike and fancy. Of course, I failed at ladylike anything…but I sure did like some grown up lady food. I couldn’t figure out the dresses, heels, discussions or make-up. I didn’t quite understand why all the ladies didn’t have “jobs” but never had a minute to spare. I did understand the club sandwich, but not why it was marked “lady food.”

    I still like club sandwiches. My love does not…but I aim to convince her with…the MUSHROOM club sandwich! Yes! A mushroom club sandwich. Coarse cut butter fried mushrooms instead of the original chicken. I need to investigate the peppy mayo though. Because I live with an anti bacon person…I have to skip that too…making it a vegetarian dream sandwich. You know why? Because a little bit of olive makes a fine substitute for bacon when it comes to vegetarians.

    I will start with the “Original” club sandwich and continue with the mushroom. Look at the photo though for the Turkey, Duck, Goose, Tongue, Roast Pork, Lobster, Salmon, Flounder Cheese, Boston, or Oyster Club sandwiches.

    The Original Club Sandwich

    3 slices toast
    Butter or Margarine
    Lettuce
    Mayonnaise
    2 slice cooked white chicken meat
    2 crisp cooked bacon slices
    2 slices tomato

    Toast the bread and spread with butter or margarine.Cover one slice with chicken; spread with mayonnaise and top with a lettuce leaf. Place bacon and tomato slices on top. Cover with the remaining toast slice. Fasten securely with 4 wooden toothpicks. Cut the sandwich diagonally into 4 triangles. Stand them upright on a plate. Garnish with pickles, olives, or halved slices tomato.

    Mushroom Club Sandwiches

    Make according to directions for the original club sandwich; but use instead of chicke, a layer of coarse-chopped butter-fried fresh mushrooms. Add a little chopped scallion or minced olives and use “pepped up mayonnaise”

    Better Cooking Library, Sandwich and Party Snack Cook Book, 1964

    Category Poultry, Recipes, retro food, Sandwiches, Vegetables | Tags: | 3 Comments

  4. Romantic Chalet Cheese Dip

    January 27, 2010 by Tarrant Figlio

    Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case. Retro Appetizer or Cheating Fondue

    Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.

    Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.

    Chalet Dip

    1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
    1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
    2 Tablespoons dry sherry
    French Bread, cut in 1-inch cubes

    Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.

    Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.

    Category Appetizers, Cheese, Recipes, retro food | Tags: ,,, | 1 Comment

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