‘retro food’ Category

  1. Grandson and Hawaii

    May 22, 2012 by Tarrant Figlio

    Sorry, no recipe today but maybe some food descriptions.

    You see I am here visiting the wee new (ONE WEEK OLD TODAY) grandbaby. He is beautiful and wonderful and pretty darn mesmerizing. He likes me. He liked my experiment with the baby sling. (which is good because despite the fact that I really got tired of the sling after year two of baby in the sling–I miss it. A lot. It was one of my favorite baby Elizabeth things.)

    We’ve had–Portuguese Bakery for breakfast. Meh sandwiches for lunch. It is too bad that Johnny Mac Pippin was too hot for us to grab these really fantastic looking sandwiches from the farmers market. (Maybe a farmers market? It looked like one–but no sign) I suspect they would have been tasty. Tonight for dinner-Indian carry out that didn’t stint on the spices. Pippin’s daddy made a pistachio crusted chicken last night.

    A lot of breastmilk has been consumed by Johnny Mac Pippin. He is a pro nurser…and his mom can already breastfeed while walking.


  2. Island Dinner (Hawaii)

    May 20, 2012 by Tarrant Figlio

    Something interesting in older cookbooks is that although Hawaii was made a U.S. state in 1959, cookbooks don’t always regard it as a state–even a decade later. An example of this is from yesterday’s Vegetables cookbook-part of the Favorite Recipes of America series. 1966. In the “Foreign Vegetables” section–there is a recipe called Island Dinner (Hawaii) much like it shares a page with “Creamed Cucumbers” (Hungary)

    Island Dinner
    1/4 c. butter or margarine, melted
    1 4-oz can mushroom stems and pieces
    1/2 cup diced green epper
    1/4 c slivered almonds
    1 tsp. grated lemon rind
    2 6-oz packages frozen king crab meat, thawed and drained
    1 envelope cream of leek soup mix
    1 c water
    1/4 c. chopped pitted ripe olives
    1/4 c. chopped pimento
    2 tbsp. snipped parsley
    Dash of Tabasco sauce
    3 c. hot fluffy rice

    Combine all ingredients except rice in large skillet. Simmer 15 min, stirring occasionally. Pour hot mixture over rice on platter. 6 servings. Mrs. D.W. Emery, Patterson, Calif.


  3. Hawaiian Popsicles

    May 19, 2012 by Tarrant Figlio

    This is a highly technical (NOT) recipe in honor of a super hot day in the land of NATO meetings and of course, “Hawaiian” in honor of the new grandson. From: Vegetables, part of the Favorite Recipes of America series, 1966.

    1 med fresh pineapple
    1 pkg 8-in bamboo barbecue sticks

    Peel pineapple; core and cut into 2 1/2 to 3-inch pieces thick enough to stay on stick. Put pieces on sticks. Line a cookie sheet with wax paper; place pineapple sticks on top-with waxed paper between layers. Freeze and serve: 8-100 servings. Mrs. Kenneth E Bauman, San Diego, Calif.


  4. Love Song Menu

    May 18, 2012 by Tarrant Figlio

    I didn’t tell you this because I never got going–but I wanted to bake for you before you left.

    I had visions of cheese bread. I found my recipe. I thought of making homemade pitas–so many recipes that week decorating my feed. I thought of baking cheese straws for you to take.

    Baking filled my heart. I thought of making a pound cake, some macaroons, some cookie from the candy in the house.

    You were leaving and I wanted to bake. I didn’t. We were busy. We always are busy. I didn’t want to make frightful messes and noise as you wrapped up things for your absence from work. I didn’t bake. I cooked a bit-but no baking.

    Each week I struggle with menus. I think of things and then forget or they are all wrong for the week. But tonight, you buzzed and said “Pizza night.” You’d gotten email from my order. I started to tease you with things I had thought of to eat. I hadn’t yet but in that moment a menu danced in my head–a menu, a love song.

    Specialty,
    Grilled Cheese…
    yours with mustard.
    Hashbrown Casserole,
    Foreplay Funghi.

    Egg and cheese sandwiches,
    Pickles, and hashbrowns.
    (scattered, smothered, covered, capped and diced)

    Cheese Straws,
    A cheese plate with olives and cherry tomatoes,

    Veggie burgers with avocado,
    Cumin crusted tofu tacos with black bean salsa,
    or maybe homemade mango salsa.
    A quesadilla cut into a heart.

    Omelet-rich with cheese and sauteed mushrooms and green onions,
    Or goat cheese and fresh herbs…

    Tabouli salad,
    Homemade Hummus, with those
    Pitas I have never made.

    A pasta salad
    Made with rotini
    and early in the day so the salad chills,
    The flavors meld.
    which kind? which kind? It’s very warm…so
    Perhaps cucumbers and tomato…

    (Did I tell you about everyone sniffing the tomatoes last night?
    Store-bought. (last Friday.)
    Perfect looking tomatoes.
    They smelled so much of tomato–I made everyone sniff.
    “Mmm” said youngest. “It’s a tomato-what did you think it would smell like?” said boy.
    “Oh-wait–you got that at a supermarket? No way! Give it back-let me smell again.”
    RJ “Wow.”
    Mama
    “That’s nice.”
    Me:”It’s incredible. Store-bought. Below my buy price for even
    Lousy tomatoes.
    Better than on-sale price even!”
    I crowed.)

    Zucchini boats,
    Rivers of Cheese Macaroni and Cheese,

    Watermelon agua fresca,
    A pot of fresh coffee,
    Cold, sweet water,
    Ice cold bottle Coke

    The list danced on in my head, the menu that never comes when I plan our week, a long-distance love song.  A menu of everyday favorites and foods of romance.

    But perhaps, we’d skip dinner.
    It’s a love song after all.