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From Holiday Recipes for the 12 Days of Christmas, 1970 ...

There are a lot of things that we need every week to make the Mid-Century Menu. Some of those things are tangible. Most weeks we need things like a recipe, the proper cookware, an oven and stovetop, and ingredients (which usually includes lots of gelatin). But a lot of the things that go into the Mid-Century Menu are intangible. Courage. Fortitude. Endurance. And, most...

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 ...

This is it! This is IT! It’s finally here. Out of over 50 submissions, I’ve tested 28 gelatins and Tom has tasted every single one.  We took pictures,...

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...

From 38 Answers To What’s Cooking, 1974 ...

Hoooweee. We really pulled out all the stops this week on the Mid-Century Menu. I can’t wait until you guys get a load of this one.  But I am getting...

Welcome to this week’s Mid-Century Menu!  This week Tom and I picked a great recipe out of Favorite Recipes of Michigan Meats, although I am not...