February, 2011

  1. BlogHer Food

    February 24, 2011 by Tarrant Figlio

    Are you going? Are you going to be in Atlanta May 20-21? I hope so! Let me know because….
    I'm Going!

    Category BlogHer | Tags: | No Comments

  2. Tipsy Squire

    February 24, 2011 by Tarrant Figlio

    Another club cookbook caught our eye this week,  What’s Cooking from The DeFuniak Springs Garden Club, 1955.

    This is basically a Charlotte Russe with a much funnier name. Lady fingers can be hard to find but this time of year, most groceries have them available for making strawberry shortcake. (ugh! Strawberry Shortcake should only be made with biscuits)

    Tipsy Squire

    1 qt boiled custard
    1 cup heavy whipping cream
    1 cup sherry
    Lady Fingers
    1/4 cup almonds

    Boiled custard–Into double boiler put 1 quart sweet milk to get hot but not boil. Beat four eggs together until light. Add 1 cup sugar and mix well. Them pour a small amount of hot milk into the eggs and sugar to warm. Then add to the mixture in the double boiler. Cook until it coats a spoon. Remove from fire and cool. Add 1 teaspoon desired flavoring. Into a large bowl, put 2 cups of custard and a layer of lady fingers. Sprinkle with sherry and nuts. Cover with remaining custard. Chill and serve with whipped cream.

    Category Desserts | Tags: | No Comments

  3. Dream Bars

    February 23, 2011 by Tarrant Figlio

    Nothing quite so dramatic and not a thing foreign about today’s dish. This quick easy dessert comes from the Alachua General Hospital Auxiliary Cookbook, 1969 contributed by a Mrs. Ike Ganey. I bet her family loved these dream bars! I know our family does.

    Dream Bars

    1/2 cup brown sugar
    1 cup flour
    1 stick oleo

    Mix and press into a greased and floured 9 x13 pan. Bake 10 min at 350 and remove from oven and cool while mixing:

    1 cup brown sugar
    2 tablespoons flour
    1 12 oz package chocolate chips
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3 eggs, beat slightly
    1 teaspoon vanilla

    Mix and pour over first mixture. Bake 20 minutes at 350. Let cool before slicing.

    Category Desserts, Recipes, retro food | Tags: | No Comments

  4. Romanian Chopped Meat (Parjoale)

    February 22, 2011 by Tarrant Figlio

    In another dish that caught Rebecca’s eye from The Peasant Cookbook (Marian Tracy, 1955) we have a Romanian dish that you can serve with mashed potatoes, rolls, and apples.

    Again, this is very meatloaf like, I wonder if she is trying to get meatloaf on the menu again soon. This one might go over since it is sauteed…more like a meatball.

    Parjoale

    1 1/2 lbs chopped chuck
    2 eggs
    1/2 hard roll (or 2 slices stale bread) soaked in milk and squeezed out
    salt and pepper
    1 1/2 tablespoons finely chopped dill
    Bouillon
    Flour
    1/4 cup butter or Crisco

    Mix the meat, eggs, moistened bread, salt and pepper and dill together. Moiston with the bouillon until fluffy. Make into rolls 2 inches long and 1 1/2 inches wide and 1 1/2 inches thick. Dust lightly with flour and saute in hot oil. Serves four.

    Category Meat, Recipes, retro food | Tags: | No Comments

Older Entries