This week we are opening cans, dumping them together, adding vermouth and calling it a casserole! This is Salmon Vermouth Casserole!   I haven’t taken a prep photo in a while, but I just had to share all these cans with you. It’s can-tastic! So, Tom has been telling me that we might need to start a modern recipe testing site, based on some of the crazy stuff we have come across recently in magazines and on cans. Exhibit A: A lasagna with cream of mushroom soup in it. It might be good. Then again, it might be bland. Who knows? I...

Feeling festive? Here’s a quick and easy candy for your next fiesta. Well, it’s easy at least — we needed to leave them to harden overnight, so “quick” might be a misleading adjective… « Previous Singapore, 1977 – Vintage Cocktail Friday   Next » Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test ...

Who’s ready for some cocktails? This week we have the Singapore (not to be confused with the Singapore Sling) from 2-in-1 International Recipe Cards from 1977. It has cucumber peel in it! “So? What do you think?” “Meh. It’s okay. Needs to be sweeter.” The Verdict: Meh. From The Tasting Notes - The recipe card indicated that Rose’s Lime juice might be a better choice for this drink than fresh lime juice, and we would have to agree. If the drink would have been a little sweeter, it would have been better. The cucumber garnish...

From Baking Is Fun by Ann Pillsbury, 1945 « Previous Clam Aspic Salad – A Vintage Recipe Re-Run   Next » Singapore, 1977 – Vintage Cocktail Friday ...

Do you guys remember when we made clam gelatin? No? Well, neither does Tom*, so I thought I would bust this one out of the archives so we can relive all the clammy moments. *I’m being serious here. He really didn’t remember. And I think when someone makes clam gelatin, it is something that should be remembered! So, today we have a sort of crazy little gelatin recipe that was fun to make. This is Clam Aspic: It was submitted to us by Veg-O-Matic, who writes: Hiya! Ever since I started reading Midcentury Menu, I’ve been keeping my...

I wouldn’t have wanted to be in on the brainstorming session for this recipe. Coming up with the dish and ingredients, not a problem. But the best name they could come up with was “Frankfurters in Crust”? « Previous Chocolate Mocha-Dot Cake, 1945 – The Vintage Cake Corner   Next » Clam Aspic Salad – A Vintage Recipe Re-Run ...

From Baking Is Fun by Ann Pillsbury, 1945 « Previous I’m In The Current Flea Market Style Magazine!   Next » Frankfurters in Crust – Mid-Century Recipe Guest Test Sunday ...

By RetroRuth Exciting news!!! You may have already seen this magazine or seen the post I did about this on my other blog, but I am pretty excited so I am repeating myself. I was interviewed for a little blurb in the current Flea Market Style magazine! It is just a little one-page story in the front where I talk about the hows and heck-whys of collecting vintage cookbooks, but it turned out so incredibly cute. And if you haven’t seen this magazine before, you should totally go out and get yourself one. It’s basically like the Better...

This week we used clam juice to make a drink. This is Clam-Juice Cocktail!   So, for a change this “cocktail” isn’t for your next party. Tom and I realized recently that we have been neglecting a very important part of mid-century drinking. Or even drinking in general: The Wake-Up Drink. Or Wake-Up Juice, for a Back To The Future reference. Sure, we’ve been giving you guys tons of delicious (and not so delicious) ways to get your drink on, but not may ways to sober up. So, here you go. It’s got tomato and clam juice in it....

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