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From 250 Ways to Prepare Meat, 1954 Like this:Like Loading......

I am in the mood for chocolate this week. I admit it. But I am also in the mood for a little mid-century culinary magic. You know the kind I’m talking about. The magic of a few ingredients thrown together that make something else completely unexpected. A whole new thing.  You know what I mean.  Like how a horse and a donkey together make a mule. We’ve seen it in...

This is Fondue Au Fromage. It looks like a plate of fried cheese, but don’t be fooled. It is comprised mostly of soup and eggs. If you have been following the blog at all these last few weeks, you will know by now that Tom and I foolishly decided to cook from a Lipton promotional book from the 1970’s for our New Year’s Eve buffet. Some of the recipes turned out...

From Here Are The Cakes America Loves, 1950 Like this:Like Loading......

Fish is marketed in various forms for different uses. Knowing these “cuts” of fish is important in buying fish. From Basic Fish Cookery, 1954 Like this:Like Loading......

So, I suppose we should do a quick recap: Risking almost certain powdered-soup poisoning, Tom and I decided that we were going to cook a set of four appetizers from Worldly Entertaining Party Ideas From Around The World, a “worldly” cookbook that was published by Lipton in an attempt to get everyone to stock up on much-needed instant powdered soups and bottle salad...

It makes my teeth ache just to look at this thing. And yet, I want it. From Chex Create-A-Recipe Book, 1976 Like this:Like Loading......

Holy Cow, it’s 2012. I can’t believe it. Can you? I mean, I had just gotten used to 2011 when 2012 jumps into my lap and expects to get it’s ears scratched. But Tom and I had a whopper of a New Year’s Eve party to ring in 2012. And by “party” I mean it was just the two of us. And by “whopper” I mean we went to bed at 1o:oo p.m. I had to put those quantifiers...

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