185. Eggs Benedict

I know I am in the minority when I say that I love “falling back.” I love the fact that I woke up refreshed and am writing this before 8am on a beautiful, sunny, blue-skied Sunday morning. It doesn’t bother me that the days get longer. It getting darker earlier makes me want to go to sleep earlier. I love all of it.

So, here I am, on my laptop at 7:45am, sitting with a nice glass of orange juice and watching 90s sitcom reruns on TBS. And since it is the morning, I’m going to share with you 185. Eggs Benedict.

Although I made it for a weeknight dinner. Dinner is Served 1972 said it is ok: If serving this menu for dinner, bake or buy cookies for  dessert and use the melons balls as an appetizer.

(can I apologize for how frickin huge all of my photos are? If I scale them down wordpress won’t let me rotate them. It is terribly annoying. I am sorry).

Mr. Sauce wanted dinner at 7:30. According to the handy-dandy timeline provided by Dinner is Served, No. 158 should–SHOULD–take all of 1 hour; but we all know that the timelines are typically all kinds of wrong, so I started at 6:00. I wanted to get ahead of it.

So here is what went down:

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Posted in 1970s, Brunch, Eggs, Food, Fruit, Recipes, Retro Food, Retro Recipes, Uncategorized | Tagged , , , , , , , | 10 Comments

BH&G Pies and Cakes: Strawberry Sunshine Pie (1966)

This week I’ve been sick with a bad cold and stayed home from work the majority of the week–which is good because I was at a very low-functioning level.

Like, I could focus and do things in bursts, but then I’d nap for an hour. Or 3.

I’m on the mend, I mean, I feel 100 times better now, but on day 2 of my cold, I was so congested and my sinuses were so stuffed that I wanted to just rip my face off. So then I thought, OMG, is this how Brian feels all of the time? I can understand not wanting to eat, or do anything if you feel like this. What am I doing with this poor cat? I am killing the cat. I have to go lie down.

It me:

Medicine head. But DayQuil should not do this to me!

And now, a Brian update!

The last time we shoved down an antibiotic down his throat, he subsequently scurried around the apartment while mucous oozed out of his mouth for a good half hour. We spent that half hour following him around with paper towels. And then he barfed all over a pile of Mr. Sauce’s work documents.

We have not given an antibiotic since.

I don’t know if snot-fest cleared out everything that was in his head, but currently his nose is clear and he doesn’t sound like an old man with emphysema. He is eating like crazy–he’s absolutely ravenous.

He is not only back to snuggling with Margot, he is sleeping in bed with us at night! I mean, this is something that he has never done before. And he’s allowed to do so because he is now a quiet sleeper.

I’d like to believe that this is because he loves me; but maybe it’s because it’s getting colder out. Maybe he’s finally resigned himself to the fact that Mr. Sauce will not be leaving his spot. Anything but he feels so bad that he needs to be with us at night.

I’m not going to question why this has happened; I’m just going to be thankful and happy.

Oh, I made this Sunshine Pie over the summer.

(sorry for the wonky photo formatting. computers have not been my friend as of late).  Continue reading

Posted in 1960s, cookbooks, Dessert, Recipes, Retro Food, Retro Recipes | Tagged , , , , , | 7 Comments

BH&G Meat Cook Book: Lamb Shanks (1971)

I’ve had a hard time wanting to write lately because I don’t want to do much of anything.

Maybe because I have been tending to a sick cat all summer. Brian is perpetually congested. He has lost weight and, before his newest antibiotic, his face was covered in snot of many colors.  His incessant wheezing and sneezing and snorting and wheezing was relentless. It haunts me. Even though he’s not making as much noise as he was last month, I still hear him making noise.

The noise and the snot situation has improved greatly since I switched to a new antibiotic, but it makes him nauseous so he throws up after he eats.

I’ve been cooking up little chicken liver for him, and he loves it so, but it inevitably comes back up.

I feel like I am being a very neglectful pet owner. I mean, it’s downright embarrassing that he sounds and looks the way he does. So for the moment I just give him the pills and take him into the shower with me to “steam” and clean his airways.

I don’t know if anything is going to get better. Every once in a while I feel like that there’s a chance that it’s getting better; but if it’s not snot, it’s puke.

I’m just trying to make sure that things don’t get worse. I’m going to call the vet tonight.

Here’s Margot trying to make him feel better:

Which didn’t really help because it inevitably turned into fighting.

Anyhoo! Although I haven’t been writing, I have been cooking. So here’s a dish from 1971!

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Posted in 1970s, cookbooks, Lamb, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , | 12 Comments

Italian American Favorite Recipes A.C.I.M.: Sicilian Artichokes

Since I was a small child, my dad has been telling me how delicious his mother’s stuffed artichokes were. I mean, a lot. This comes up every time I see them. So I finally decided to give them a shot.

As for the recipe,

My grandfather is a wee boy on the back of a donkey, his mother comes out of the house holding a giant pot full of steaming stuffed artichokes–calling him, “Giacomo! Dinner!”

OK, none of this happened. Besides, the recipe was from my grandma’s side of the family.

I found a recipe for stuffed artichokes in this estate sale find, Italian American Favorite Recipes compiled by the friends and members of the American Committee on Italian Migration.

I have no clue what the year is on this

What the hell is the A.C.I.M.???

Of course I had to do some research on this.

QUICK HISTORY LESSON! From the Center for Migration Studies….

The American Committee on Italian Migration (ACIM) was organized in February 1952 as a member agency of the National Catholic Resettlement Council, which later formed part of the National Catholic Welfare Conference (NCWC). From its inception, ACIM’s chief objective was the liberalization of the United States immigration policy that, as delineated in the McCarran-Walter Act of 1952, rested upon a restrictive “national origins” quota. ACIM undertook a wide range of activities, from raising funds to sponsoring new Italian immigrants into the United States and promoting new immigration legislation by Congress. This collection contains additional materials donated to CMS by ACIM in 2003, mostly documenting ACIM’s work in the 1970s-1990s. The collection contains office files and case records pertaining to lobbying US Congress regarding immigration law, and to the assistance of Italian immigrants in Italy and the United States.

So basically, this group brought Italian immigrants to the US and then helping them once they got here. For more visit THIS SITE.

Speaking of groups, Mr. Sauce and I are going to join the Sons of Italy lodge here in Baltimore so we can get in on some bocce and Friday Night Dinners.  Who knows, maybe they have a cookbook!

Anyhoo! Here is  the recipe for the artichokes, courtesy of Ms. Rose Cuba:

 

And this is the end result:

It looks nice!

The stuffing, because it was steamed, was just kind of an under-cooked blob inside tasty artichoke leaves. I don’t know what exactly would save this. Maybe less bread crumbs and more cheese? More of a melty cheese?

I now own an InstaPot (thank you brother  and sister-in-law of Mr. Sauce!), so steaming artichokes is supposed to be ultra-easy. Perhaps in the future I’ll tweak this recipe and give them another go.

Also, I was desperately trying to get Mr. Sauce to dress up for Halloween as Dorothy Zbornak and I’d go as Sophia Petrillo. For a moment I thought he was in–but now it looks like I’ll be dressing up as a different Dorothy–one with ruby slippers.

Unless I can convince him to do this….

 

Posted in cookbooks, Food, International Cuisine, Recipes, Retro Food, Retro Recipes, Vegetables | Tagged , , , | 3 Comments

151. Baked Stuffed Redsnapper Fillets

Now, after the fever dream that was 197. Pork Chops and Scalloped Potatoes, I present a more conventional post–one that a revolves around the act of cooking and the food. I even took detailed, time-stamped notes like I used to back in the day.

Speaking of back in the day, I made this so long ago that I can tell you nothing about the specifics of this dish. You know how long ago? April. I made this is April. 

Needless to say, I will just be transcribing my handwritten notes (with an aside or 2).

151. Baked Stuffed Redsnapper Fillets!

 

And. Away. We. GO!

Using flounder. No red snapper

no canned baby shrimp, so cooked up five of 21-25 shrimp

Cottage-fried potatoes. WTF is a cottage-fried potato?

Pg. 365 of BH&G New Cookbook.

1st Edition, 4th printing, 1953

(ed. note) I don’t have a picture of the recipe. But here it is:

Cook potatoes in jackets. Remove skins; slice or dice; fry in bacon drippings or other fat until brown and crisp, turning frequently. Add salt and pepper. 

Potatoes in Jackets–is that a British term? I mean, it’s just a baked potato. I am going to use the timeline card and peel/cut when told to do so. Supposed to take 2 hours.

4:30 put potatoes in oven

4:31 cook shrimp

5:15 thawing fish. That’s like “cleaning.”

5:30 stuffing mix. Looks very eggy–needs more bread crumbs! Added 2 tbsp panko and sprinkle of herbs de provence

5:45 fish defrosted!

these fillets are so thin! I am using 2 fillets. One as base and the other to be split and stuffed with shrimp

6pm fish in oven–peel and cut potatoes

6:06 clean asparagus

6:15 OH. I apparently mixed steps. Fish should not be in yet. I put the fish in too early!

Cooking potato. Browning in garlic, olive oil.

Shit. Why did I do that?
I have water on stove ready to boil for asparagus.

6:18 some potatoes frying. Starting mock Hollandaise

6:25 Hollandaise on in a moment. 6 minutes on fish.

AAHHH (ed. note: I actually wrote AAHHH down)

6:35 Just put fish back in after basting with butter. It didn’t flake, although meat thermometer had it at like 180 degrees–that’s not possible. 180? A little more it goes. 5 minutes on timer.

Hell broke loose 10 minutes ago. Yelling at Mr. Sauce. SLICE THE BANANA FOR THE FRUIT SALAD!

6:42 running around for pics

6:50 sitting and eating

And there you have it.

Started at 4:30. Sat at 6:50. Not bad. And I tried with the photo. It’s funny how sad a flat-leaf parsley garnish looks.

Like I said, I don’t remember shit about this dinner. It was 5 months ago–about when Mr. Sauce was officially moving into DiS1972 Headquarters.

FIVE. MONTHS. AGO.

That was a loooong time ago. What have I been doing in the past 5 months that I’m only getting to this one now?

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Posted in 1970s, cookbooks, Fish, Food, Potatoes, Recipes, Retro Food, Retro Recipes, Shrimp, television, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

197. Pork Chops and Scalloped Potatoes

Sooooooo, sometimes I will half-write a post, put it in my draft folder, and return to it at a much later date.

This is definitely one of those instances.

Yesterday I opened this post and had no idea what the hell I was reading. Turns out that what I discovered may be the greatest stream-of-consciousness/free-verse poem I’ve ever written. I mean, it’s really something.

ENJOY.

Bush bake beans

hunts snack pack pudding

mrs butterworth syrup

If only I had one of those items and that Dave guy, who I always get confused with Joe Izuzu. Subaru? Was that a car? Izusu?

This show is just pure insanity. I just watched a college kid and his mum have no idea that stouffer’s was in the frozen food aisle. They were wandering purposefully aimlessly.

This show is such a timewarp. oh the number of defunct 1990s food brands!

Fever dream of Price is Right, Word Jumble, Wheel of Fortune, and Pyramid and a Scavenger Hunt Double Dare obstacle course to top it off. BIG SWEEP It’s just insane.

OMG is this game bad. They LOVE a scrambled word game.

SIXTY SECONDS UP FOR GRABS

This or That? Earn 10 seconds if you are correct–wrong? Your opponents get 10. NO, you idiot. Ketchup has more calories than mustard. Obviously this guy has never had to do a weight loss program. Mustard is a dieting gal’s best friend.

LIQUID. BODY. WASH. Softsoap!

I love that they put them in color coordinated sweatshrit swith numbers on them like they are thing 1 and thing 2 and thing 3 from the Dr. Suess book. And, of course, they all have their collars sticking out.

JELLY BELLY and that International Bread Station–a giant pretzel!

olive oil is 23 dollars a container.

5 of each limited.

batteries and charcoal

I want a stuffed bonus Weinermobile!

“bounties of Tide!”

salien solutionf

stupid teenager forfeited a giant coca cola stuffed polar bear to try to grab a few more packs of huggies.

WHAT IS WRONG WITH YOU/

Watching a grown man juggle 5 canisters of metamucil in his arms while trying to drag a giant pack of Big Red down the health and beauty aisle while a middle aged woman tries to wrangle giant gold-foil wrapped hams.

Was Pert Plus really that expensive?

Karen and Michelle with their mom hair and their mom jeans and their KSwiss sneakers.

OH,they got the Dove Soap. And the Campbell’s Soup. And the Arizona Iced Tea. I told you these ladies had this shit down on lock.

I’m into episode 3.

It’s wonderful. It’s wild, it’s amazing. You’ll never know what happens on Supermarket Sweep.

Shit, why don’t they bring this back?

I hate Guy Fieri, but I love GGG, I guess because it is the

A guy named Kris with a mustache barreling down the aisles trying to find magic Jello and get it back to the register in time. He nearly propelled himself into the frozen foods section. Dave Izuzu had to grab him by the arm so he didn’t take out the camera crew.

Sensible sweater sets.

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Posted in 1970s, creative writing, Food, Jell-O, poetry, Pork, Potatoes, Recipes, Retro Food, Retro Recipes, television | Tagged , , , , , | 1 Comment

That Cosmopolitan Man, Burt Reynolds

So I’ve been temporarily banned from Facebook because I shared the iconic Burt Reynolds’ 1972 Cosmopolitan spread.

The photo apparently violates Facebook’s policy on nudity and sexuality.

The same exact photo that has appeared on the Dinner is Served 1972 Facebook page multiple times over the past seven years.

You all know it.

Because it is legendary.Yeah, that photo is offensive.

Unanimously offensive!

Facebook has issued formal apologies to users, like yours truly, who had the photo removed.

So, you’re sorry. Whatever.

Let’s examine the possible reasons why a photo such as this–where there is no actual nudity–would be ‘banned.’

Reasons could include:

  • absolute double standards as to what is or is not considered nudity based on the male gaze
  • the dead animal rug
  • an amount of body hair goes against the current trends in male grooming
  • threatened masculinity in the presence of that amount of MAN.

Feel free to add your own reasons.

OH! And it’s not Facebook that’s necessarily doing it. I’ve been informed that in order for a post is deemed ‘inappropriate’ someone has to ‘report’ it to the Facebook powers that be.

So who the hell is the prudish fuddy duddy is that keeps putting this under the category of porn?

THIS IS NOT PORN!

I can’t share this on Facebook. Because: banned. But if you want to fight the power, please like the Dinner Is Served 1972 page and share this link!

But not this photo. Burt’s bum may get you banned for LIFE.

 

 

 

 

 

Posted in 1970s | Tagged , , | 9 Comments

BH&G All-Time Favorite Salad Recipes: Crab-Stuffed Avocados (1984)

So, is it as hot wherever you are as it is here?

We’re enjoying another Code Red Heat Alert Day here in Baltimore City.

That basically means that no matter what you do, as soon as you get outside–you’re gonna have swamp ass.

Triple degree heat indexes for everyone!

I am currently enjoying central AC, and I hope that you are, too.

Because, if you aren’t, you’ve probably already died from heat stroke. And that sucks.

Sorry you died.

But if you have survived the heat (or you are a lucky jagoff who is somewhere where it’s not a bazillion degrees) I offer you some chilled fare that is fitting for this nasty-ass weather: Crab-Stuffed Avocados.

It’s the dish in the lower right hand corner of the cover of Better Homes and Gardens All-Time Favorite Salad Recipes (1984).

I made a very similar dish back in 2014, Avocado and Egg Salad, which is from the same cookbook. And I made that dish in 2014 because, like now, it’s HOT AS BALLS out and I didn’t want to turn on the oven.

This is the recipe for the Avocado and Egg Salad:

And this is the one for the Crab-Stuffed Avocados:

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Posted in Food, Recipes, Retro Food, Retro Recipes, Salad, Shellfish | Tagged , , , , , , | 5 Comments

5th Annual Pieathalon: Kate’s Pie (1985)

IT’S THE PIEATHALON!

Can you believe it’s been 5 years?

I can’t. I really can’t.

In the five years since I’ve been the mastermind behind Pieathalon:

Another Pieathalon later and I am still in the condo with Brian Boitano and Margot, but we’ve added Mr. Sauce, Esq. (and his plethora of belongings) to the mix.

And now all together we are celebrating Pieathalon 5 with the oddly named Kate’s Pie!

This recipe comes from the British cookbook  Marvellous Meals With Mince (1985) authored by Josceline Dimbley and it was assigned to me by Sally at My Custard Pie.

So let’s get started!

If you were paying attention in my last post, Male Chauvinist Chili, I was cooking the ground beef for both the chili and this pie at the same time. Because I am a multi-tasker, goddamnit!

Since this was a melding of both dishes, the meat mix included onion, garlic, oil, 1.3 pounds ground beef, and chili powder. The onion was from the chili. Not the pie.

Anyway, since I am such a multi-tasker while the beef cooked, I chopped the assorted peppers for the chili and chopped the hard boiled eggs for the pie.

When the meat mix was done, I removed 1/2 lb of the meat and put it in the crock pot for the chili. Into a casserole dish (I didn’t have a pie pan big enough!!!!) went the remaining meat, corn and the chopped egg.

So this recipe is weird, right?

To make the butter/flour/milk mix, I didn’t want to use another pan, so I just used the beef pan. That mix then went on top of the beef/egg/corn mixture.

But seriously, this is still a weird combo, right?

So I let the “pie” cool for 3 hours or so before covering it with puff pastry.

The recipe said to “use the trimmings for decoration.” So I may have gone bonkers with my tiny little aspic and hors d’ourvers cutters.

It’s like the Lucky Charms leprechaun vomited on it.

Now one of the things I know about puff pastry is that it needs more than 30 minutes to fully do it this thing. I learned this because of Chopped. So many times the contestants get to the 3rd round and choose puff pastry as a dessert. It never cooks all the way.

So the judges either get raw dough, or nothing at all.

via GIPHY

Anyway, I had ample time for the puff pastry. Perhaps more time than necessary.

I charred the edges. I even covered the edges with foil and everything. Whatevs.

So, how was it?

Odd. Not bad. But odd.

A little Mexican-y because of the ground beef and the corn and the chili powder.

But quiche-y because of the milk custard.

And the puff pastry is totally British-y pot pie.

I don’t know where the hell the chopped egg fits in. Mr. Sauce said it was kinda like tofu because there was no flavor. So I guess the egg was just filler. For the filling. Filling Filler.

This is the only explanation for this weird combo–which is provided by the book’s author:

My youngest daughter Kate has always loved pies. For weeks I had been working on recipes for this book ad every evening her suppers had been made up of rather exotic experiments. “I just want a pie,” she begged. So I made this one, a sort of Southern pie: beef with a slight bite of chilli mixed with eggs and sweetcorn, topped with a fresh parsley sauce and puff pastry. She like it, so did her friends and so did the “grown-ups.”

OK, this still makes no sense to me. But you do you, Josceline.

Now everyone go check out the other TWENTY THREE pieathletes and see their pies!

It’s not from a Vintage Recipe Card! Surly made a Dutch Peaches and Cream Pie

Kelli at Kelli’s Kitchen whips up a Chocolate Mousse Pie

Dr. Bobb experiments with Ritz Cracker Mock Apple Pie

Marguerite Patten’s Cheese Pie is on the menu over at Kelly’s Velveteen Lounge Kitsch-en

Jenny at Silver Screen Suppers put Sweet Onion Pie to the test

Kari, The Nostagic Cook, presents The Tansey

The Granny Pantries are open as Poppy Crocker tries her hand at a Strawberry Ginger Pie

The Battenburg Belle gets her bake on with a Frosty Vanilla Pie

What is Mock Pecan Pie? Find out with Sally at My Custard Pie

Taryn tries her hand at Vincent Price’s Pineapple Meringue Pie at Retro Food for Modern Times

Camilla goes on another Culinary Adventure by making a Peaches and Cream Tart

Peter Fuller, the curator of Vincent Price Legacy, UK gets all cute with a Puddin n’ Pie

Say ‘bon jour’ to Renee’s French Raspberry Pie over at Tortillas and Honey

The Unofficial Mad Men Cookbook goes Hawaiian with Aloha Meringue Pie

A pie called The Millionaire? What? Mimi at Once Upon a Salad will find out!

Sue, of Vintage Cookbookery (and the world record holder for the largest privately owned cookbook collection) serves up Yul Brenner’s Walnut Pie

I don’t know who Tyler is, but he has a pie. Go visit Wendy at A Day in the Life on the Farm

Go inside the Heritage Recipe Box with Clara and an Olde English Egg Nog Pie

Open the Book of Cookrye and discover Cool Mint Cookie Pie

Debra at Eliot’s Eats gets fruity with an Apricot Meringue Pie

Join Judy, Vicki, and The Book Club CookBook for the questionable “Almost a Pie”

The classic Seafoam Cantaloupe Pie is what’s for dessert at Recipes4Rebels

Kaci, the Homicidal Homemaker, presents Lemon and Beer. In a sponge pie!

Posted in Food, Ground Beef, International Cuisine, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , | 26 Comments

Male Chauvinist Chili (1975)

I know what you’re thinking. Cooking chili in the middle of August?

Yes, but:

CROCK-POT!

I intended to recreate this illustration with the ingredients, but I got sidelined since I was simultaneously prepping for Pieathalon.

The most cooking I did was browning 2 sausage links and some ground beef (which served a dual purpose, as said meat will be featured in my upcoming PIEATHALON entry). I nixed the bacon because all I had was turkey bacon, and I think that this chili wasn’t lacking in the meat department.

For convenience–since I am a working girl and all–I put all of the ingredients into a slow cooker bag (what a clever invention) the night before and put it in the fridge. All I had to do in the AM was take the bag out of the fridge, put it into the crock and press ON.

It cooks all day while the cook’s away!

But you know that I made damn sure that there wasn’t anything remotely close to my unattended crock pot.

Because:

Related imageImage result for this is us crock pot

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Posted in cookbooks, Food, Ground Beef, Recipes, Retro Food, Retro Recipes | Tagged , , , , , , , , , | 10 Comments