Discovery-Chef Macee’s Herb Spritzes

This is a totally unsponsored post. I am sure Chef Macee’s has no idea who I am. However, once in a while you discover something amazing and you want to tell your friends (or the world). I was wandering the produce aisle and these little spritz bottles caught my eye. Hmm concentrated herb spritz. Made with 100% fresh herbs. 9 spritz =1 Tablespoon fresh. 3 spritzes=5 calories.

I have a problem with keeping fresh herbs. I love them, but resist buying them because inevitably they wilt or I don’t need a ton of them. Then I have a problem paying the price for them. Of course, I have tried growing them. But, despite basil success and some rosemary success, winter comes and window sill gardening never works for me.

Enter Chef Macee’s. I bought a spritzer of the basil–just to try. We used it on some salads. I used it while cooking. Yum. We ended up finding a coupon or grocery store deal on them and bought a bunch for maybe 50 cents each. All sorts of flavors: Italian Seasoning, Basil, Rosemary, Chipotle, Oregano, Carmelized Onion, Parsley.

So, I was using these along in rather conventional ways. Then I had some fresh mozzarella and was craving caprese salad. No tomato. No basil. I thought ok, I can spritz a few pieces of mozzarella with the basil and have a wee snack. mmmmmmmmmmmmm delicious.

I started telling everyone in the house about this and they looked at me amused.

Then…I discovered spritzing a piece of string cheese (usually a cheese I ignore) with the Italian seasoning. Marinated cheese on the run!

Then…cheese and crackers with Chef Macee’s spritzed on the cheese. OH MY! Delicious! Fast! SOOOO good. And then accidentally I discovered that spritzing a plain cracker adds the flavor that makes it perfect for snacking–without cheese even. Way better than those “flavored” crackers that never taste just right. Add some basil, rosemary, or Italian Chef Macee’s on a roll for lunch instead of mayo or mustard. Way fewer calories and it tastes like a fancy sandwich shop sandwich.

Yes, it works great in recipes and on salads. But really–try some on your cheese, crackers, snacks, and sandwiches. SOOOOOOOOOO good.

Jack-O’-Lantern Salad

I rather adore old appliance cookbooks. Microwave cookbooks are particularly amusing to me for some reason. This one came with someone’s Litton Microwave in 1981. What you have here is a basic carrot Jell-o salad decorated with dates to make a Jack-0-Lantern. The microwave part…BOIL water in the microwave–4 to 6 minutes on high-and be sure to start with hot water. I am pretty sure that the low wattage microwave that just went to live with the college girl would boil water faster than that even if it started cold.

In any case…

2 cups of hot water (then boil in the microwave!)
Stir in a 6 oz package of orange gelatin.
Chill until soft set and then stir in 1 lb shredded carrots. Pour into round cake dish, chill until firm. Then unmold and decorate with dates to form the face!

Be sure to invite me over then–I have a fondness for orange Jell-o with carrots.

Orange Coconut Ambrosia

I have to confess that Ambrosia is a Christmas treat around here and made with bananas…and not with Jell-o. This recipe has me reconsidering. I think the coconut hater is going to college and the vegetarian seems to make an exception for Jell-O.

hmm…this sounds good.

Orange Coconut Ambrosia

1 pk orange gelatine (small box)
1 cup orange juice
1 tablespoon lemon juice
1/2 cup sugar
1 cup boiling water
1 cup shredded coconut
2/3 cup evaporated milk chilled

Dissolve gelatine in boiling water, add orange juice and chill until partially set. Fold in coconut. Whip chilled evaporated milk, when stiff add lemon juice and sugar. Fold into orange mixture. Let chill in mixing bowl until set. Spoon into individual serving dishes. Garnish with orange sections. Serves 6 to 8.

from What’s Cookin – DeFuniak Springs Florida 1956

Wiener Salad Bowl

One more recipe from the Westinghouse Refrigerator recipes care use booklet from 1948. This one just because it just is such a classic retro food horrifying recipe. I am tempted to make it just for the photograph opportunities. It is one of those recipes that the incredibly talented Angelina of Stitch and Boots might think of as like making mud pies.

Boy child expressed horror over this recipe. I may have as well. Notice that in addition to wieners it has a huge amount of pickle and dressing or mayo.

Wiener Salad Bowl

3 cooked wieners, sliced OR
1 cup leftover cooked meat
1 No. 2 can kidney beans
1/3 cup sliced pickles
3/4 cup French dressing or mayonnaise
1 head lettuce, broken in small bits
1/2 large onion sliced.

Skin and slice wieners, or dice leftover meat. Add drained kidney beans, pickles and 1/2 cup French dressing or mayonnaise. Chill. Just before serving, add lettuce and onion, remainder of dressing. Toss thoroughly. Serves 8.

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