30. Lamb in Wine With Mushrooms

DSCF4940[1]DSCF4942[1]

This is another dinner that I made so long ago that I almost completely forgot it. The only reason I know that I made this dinner and that I had to eventually write about it is because I have been carrying around the recipe card for No.30 in my datebook (yes, I still use a datebook) for months and months on end. So aside from that, the only proof that I made this dinner is the one measly photo of it that was in my camera.

This dinner was so long ago that it took me a while to remember who was with me. But I finally deduced that I was joined by my Ohio friends Leah and Todd. I believe this was right after the untimely death of Dearly Departed Cleve. And speaking of Cleve: if he is reading this from the ether, I want him to know that if my psychic tells me he was cheering on the Ravens in the Super Bowl yesterday, I will be very disappointed in him. Not mad. Just disappointed.

But anyhoo, here is No. 30!

Lamb in Wine with Mushrooms

So there it is. Looking at the photographic evidence does jog the memory a bit. That there in the top left corner is some Rice-A-Roni. Going in a clockwise manner, the snow peas were simply steamed. The salad consisted of cherry tomatoes and red onions (fromRelay Foods) in a balsamic dressing with some crumbled blue cheese. The shrimp were boiled and chilled and served with my own cocktail sauce (ketchup, tons of horseradish, lemon juice, Worcestershire sauce, and Old Bay). The lamb was basically a Stroganoff. And if I recall correctly, an fairly enjoyable dish.

It truly is a shame that there was no photographic evidence of my Jell-O dish. In individual ring molds I made Tahitian Delight from The Joys of Jell-O. I chose it because Leah absolutely adores shredded coconut. Here’s the recipe:

Tahitian Delight

  • 1 sm. pkg. lime or strawberry Jello
  • 1 c. boiling water
  • 1 (8 3/4 oz.) can crushed pineapple
  • 1 med. banana, sliced
  • 1/2 c. coconut flakes or chopped nuts

Dissolve Jello in boiling water. Drain pineapple, measuring syrup. Add water to make 1 cup; add to Jello. Chill until very thick. Fold in fruit and coconut. Pour into individual molds. Chill until firm. Unmold. Makes 3 1/2 cups or 6 servings.

Update 6/30/13: found the Tahitian Delight photo!!!!

tahitian delight

This was delicious. I find it unnerving the way that banana ends up looking in gelatin–all tan with brown and black flecks–but it tastes good. And really, that is all that matters.

http://boston.sportsthenandnow.com/wp/wp-content/uploads/2013/01/ray-lewis-praying.jpg

Ray Lewis stabbed for your sins

In closing, I will now make my obligatory Super Bowl comments.

Dear Ravens,

Congratulations to you and your fans for your victory in the Super Bowl. Although I did not particularly enjoy the raucous celebrations on St. Paul Street last night (and gunshots), the firework display was nice. Thank you for not vandalizing my car. But if I ever hear anyone chant that fucking White Stripes song again it will be too soon.

XOXO,

Emily

P.S. Also, thank you for beating the 49ers and preserving the Steelers’ reign as the team with the most Lombardies.

About Yinzerella

Just a Steel Town Girl on a Saturday night, cookin' for my life. www.dinnerisserved1972.com
This entry was posted in 1970s, Dessert, Food, Jell-O, Recipes, Retro Food, Retro Recipes and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to 30. Lamb in Wine With Mushrooms

  1. Jill says:

    Amen to your “P.S.”

    Like

  2. That looks really yummy! And the Tahitian Delight sounds…delightful, naturally.

    Like

  3. Yeah, was wondering what you made of the Ravens win, being a Steelers fan and all. Good to see you haven’t gone soft.

    Like

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