Retro Recipes Tested Here!
Ham chunks glazed with spicy pie cherries, topped with parkerhouse biscuits make a great way to use leftover ham. A pretty Christmas supper, ready in about an hour and a quarter. Serve with a green vegetable and a tossed salad. From Pillsbury’s Meat Cook Book, 1970 « Previous Cheeza Corned Beef – 1969 Next » Ham Mousse Imperial – A Mid-Century Gelatin Test
Tom and I can never say “no” to a food challenge. If you dare us to eat that chocolate-covered grasshopper, we eat it. If you tell us we can’t finish that sandwich, we finish it. And if you send us a crazy vintage recipe, we make it. No one knows this better than Mimi from 1972: The Retro WW Experiment, Yinzerella from Dinner is Served 1972, Erica from Retro Recipe Attempts and Brian from Caker Cooking. When they sent me {Read More}
So, if you are anything like me, you have about eight pounds of leftover Easter Ham in your fridge or freezer right now, just mocking you. Well, maybe not mocking you. But it’s not exactly in there thinking about how it’s going to make itself into delicious dishes that you can feed your family. So, when I hit the cookbooks to come up with this week’s Mid-Century Menu, I had a definite plan. I was thinking “ham”. And came up {Read More}
Well. So. Yeah. This is a little awkward. I suppose I should clear the air. Just confess what I’ve done wrong so we can acknowledge what I’ve done, you can forgive me, and we can move past it. I’ll do it fast, like ripping off a Band-aid. Okay? Okay. Ready? *Deep breath* Itookapoundofporkfatandmadeacakewithit. Whew. Okay. That wasn’t so bad. So I made a cake with a pound of unrendered pork fat? So what, right? Not such a big deal. Ha {Read More}
“If desired, fill center of ring with scrambled eggs.” From The Best Of Festive Foods, 1965 « Previous Tuna Checkerboard Casserole – A Mid-Century Recipe Test Next » A Labor Day Party
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