Twin Peaks Eats: Cherry Chocolate Pie (1966)

Today is National Milk Chocolate Day!

And on Twin Peaks: The Return, Agent Cooper finally had himself some damn good cherry pie.

OMG, that look of food bliss on Kyle MacLachlan’s face! I truly believe that pie should be celebrated on the regular. 

So for this special day, I’m going into the archives for a delicious Cherry Chocolate Pie (plus ranting about sex, food, and sex incorporating food.)

Here we go back to October of 2013………………………………………………….

Yum. Chocolate cherry!

Hey, anyone ever see that shitty sci-fi movie Cherry 2000 starring Melanie Griffith?Did you know that it is her and Don Johnson’s daughter Dakota Johnson who will be starring in the 50 Shades of Gray movie? True story: she is the spawn of Working Girl and Miami Vice.

Is there a weird food scene in 50 Shades? There has to be a weird food scene, right? Like in 9 1/2 Weeks when Mickey Rourke (original face, still-hot Mickey Rourke) feeds Kim Basinger strawberries?

And jalepenos. And olives. And Jell-O. Because all single dudes conveniently have Jell-O on hand. And not just Jell-O cups. I’m talking, full on, fluted-mold Jell-O.

Actually, if you know a single guy who does always have Jell-O stocked, let me know. It might be true love.

Pies and Cakes

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PIEATHALON 4: Betty Crocker’s Chicken-Sausage Pies (1965)



Yes, for the 4th year my food blogger friends and I exchanged pie recipes and got baking! (click here to see pies of years past)

Except I didn’t exchange recipes. There was a mix up with people being left off and then dropped out and then back in. (I really wasn’t the best coordinator this time around) So I picked something from my own collection. This gem from 1965:

This was sent to me from Facebook fan Erika. Super-thanks!!!

I am in love with this one. I mean, what’s better than that gorgeous kelly green? Maybe that there are more than 250 delicious one dish meals!

Casseroles, meat pies, stews, soups, skillet specials, and full-meal salads and sandwiches. Everyone of these ‘kitchen-gested” recipes has been specially designed to fit into today’s pattern of streamlined meal planning and simplified table service.

I need some streamlined shit in my life right now, believe me.

Anyhoo, this is Chicken-Sausage Pie!

I picked this specifically for two items I found particularly intriguing:

  1. “topped with Chicken Littles”
  2. “surprise of hot fruit”

Now, I don’t want to call out Betty Crocker–but I’m totally going to call out Betty Crocker– this recipe doesn’t belong in a cookbook called Dinner in a Dish. It markets itself as a book full of one-dish meals. This called for SIX individual casseroles (4 of which I had to buy through Amazon).

cooked chicken, tiny Bob Evans sausage balls, and that surprise of hot fruit–canned peach halves

To make the dough I followed the above recipe. But I used my stand mixer and did sub butter for the shortening, because they don’t carry shortening nor lard at Trader Joe’s.

To my surprise, it worked out quite well. You see, I have a checkered past when it comes to pastry.

Here’s how to make those intriguing Chicken Littles:

I also bought a chicken-shaped cookie cutter (thanks, Amazon!) for the occasion as well.

Oh! The occasion was also the 4th of July. I dunno, chicken pot pie screams AMERICAN, amiright?

Here they are:

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Twin Peaks Eats: Liberace’s Asparagus Vinaigrette

“Diane, I’ve just opened Laura Palmer’s diary. This is the, uh, the last entry, dated February 23rd. It reads:”‘Asparagus for dinner again. I hate asparagus. Does this mean I’ll never grow up?'”

Laura Palmer was a girl full of mysteries. But one thing we do know for sure: she was not a fan of asparagus.

So I thought that I’d dig up an asparagus recipe that maybe she would like. I took to my cookbook collection and immediately went to my copy of Liberace Cooks! (1970) Because Liberace has never let me down.


One of the things I like about this recipe is that he explicitly states that it should be made with whatever you have on hand or whatever suits the food you are serving.

I used the following: salad oil, olive oil, red wine vinegar, garlic, dried tarragon, scallions, chives, and parsley.

So here it is, Liberace’s Asparagus Vinaigrette!

OK, I loved this. Like I said, I haven’t made a single Liberace dish yet that I didn’t really enjoy. And I liked the random addition of the hard boiled egg.

This was a great side to an upcoming dish–and the extra vinaigrette was delicious on a green salad later that week.

Would this have changed Laura’s mind about asparagus? Probably not. I’d hate anything served to me if every family dinner was like this:

P.S. Such a shame that this film was so hated, because Sheryl Lee,  IMHO, was so goddamned great in this movie.



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Igloo Canapes (1950)

It’s game 6 of the Stanley Cup playoffs. Pittsburgh Penguins vs. The Nashville Whatevers (seriously, what is their name?)

Anyway, although tonight’s game is taking place in Nashville, I’m making a tasty nibble inspired by the original home of the Pittsburgh Penguins–the Civic Arena.

You may remember it from the 1995 Jean-Claude Van Damme film, Sudden Death.

I will always remember it as The Igloo.

So, in honor of tonight’s game I looked to one of my new acquisitions, 500 Snacks (1950) from the Culinary Arts Institute, and selected the aptly named Igloo Canapes.

Cook eggs. Stuff eggs. Put eggs on cream cheese-slathered bread.

Done. And. Done.

So does it look like The Igloo???

The Igloo a.k.a. the House that Lemieux Built R.I.P. 1958-2010

You tell me.

Let’s Go Pens! The City of Champions needs another shiny trophy!

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Twin Peaks Eats: Black As Midnight Cocktail

All Twin Peaks fans–(what are we Peakers? Like Trekkies or Fannibals? Someone tell me, please)–know exactly how Dale Cooper likes his coffee:

So I have whipped up a cocktail that is not only as black as midnight on a moonless night, but as dark as Evil Coop’s soul.

Speaking of which, what are we calling him? Evil Coop? Bad Dale? Doppleganger? WIG?


Is it possible that I may be the first person to use a Real Housewives reference when talking about Twin Peaks?

Whatever. I still can’t get over Kyle MacLachlin’s wig.

BUT! I can whip up a cocktail with coffee!

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Twin Peaks Eats: Audrey’s Freshly Squeezed Cocktail

Four episodes.

Only four episodes in and we’ve been treated to:

Bad wigs, snakeskin print shirts, mysterious boxes, vomiting, outer space, and a chewed up wad of Bazooka gum on a stick.

After all of that, I think that we ALL need a drink.

For inspiration, let’s go back to episode two of season one when Agent Cooper’s eyes land on Audrey Horne for the first time…

Hubba hubba.

Audrey’s Freshly Squeezed Cocktail

  • 1 oz freshly squeezed grapefruit
  • 1 oz freshly squeezed cara cara orange
  • 1 tsp freshly squeezed lemon

Combine juices. Pour into champagne flute. Top with the sparkling wine of your choice.This was delicious. The perfect Mimosa for people who aren’t Mimosa people. The tartness of the lemon and the grapefruit tempers the sweetness–especially if you are using a Prosecco. A little sweet, a little tart–this drink is a little sassy–just like its namesake.

For more Twin Peaks Eats checkout my corn and shrimp Garmonbozia Soup and Ben & Jerry’s Baguette with Brie and Butter!


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Twin Peaks Eats: Garmonbozia Soup


I am so fucking stoked for this.

I’ve been waiting 27 years for this. 27 years since eleven-year-old me was utterly traumatized by Twin Peaks. I had BOB nightmares for a long while afterwards. And even with subsequent viewings of the series (I think I just watched it for the 5th time?), I will still have BOB nightmares. Twin Peaks is one of the best horror works of all time.

Anyway, here we are and I’m like Leland:

I have no idea what the new season is going to hold, but I’m going to go out on a limb and say that the 18 episodes are gonna be dripping with Garmonbozia. Hence, why I present to you for the premiere episode(s), Garmonbozia Soup!

Check out the little blue rose in the wallpaper!

Garmonbozia Soup (Corn & Shrimp Soup)

  • Ingredients:
  • 1/2 pound shrimp, boiled, peeled, and chopped
  • 8 oz can creamed corn
  • 1/2 tsp grated or minced fresh ginger root
  • 2 tbsp milk
  • 2 egg whites
  • 1 tbsp cornstarch 
  • 2 1/2 cups chicken or vegetable stock
  • chopped scallions or chives to garnish
  1. mix the ginger and shrimp together in a bowl. In another bowl, stir the milk and cornstarch until smooth. 
  2. In yet another bowl, beat the egg whites until frothy, and add the milk/cornstarch mix. Beat again until smooth, and then mix with the shrimp. 
  3. In a saucepan, bring the stock to a boil.
  4. Add creamed corn and return to boil.
  5. Slowly stir in the shrimp/egg mixture until smooth.
  6. Serve garnished with chopped scallions or chives

This soup is most definitely Chinese-inspired, so let’s just say that this dish is in honor of poor Josie Packard from Hong Kong, who had a shit ton of Garmonbozia going on, ended up being killed by fear and then trapped in a goddamned drawer pull.

Poor thing!

Like most all soups, this tastes better the 2nd day because you can really taste the ginger and the soup has thickened into more of a chowder-like consistency.

Now that I think about it, this is basically Shrimp with Lobster Sauce if it were thinner and had some peas and water chestnuts in there. So, I am totally going to do that at some point. This is one of my all-time favorite soups, even if it is filled with pain, sorrow, and all that jazz.

Enjoy tonight’s premiere!

I am going to be posting a new Peaks-inspired dish every week during the show’s run, so I will be back next Sunday with more Twin Peaks Eats!

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Twin Peaks Eats: Jerry’s Baguette With Brie & Butter

In 2014, in anticipation of the Blu-ray release of Twin Peaks: The Entire Mystery, I did a series of Peaks-themed posts. Back then, the idea of David Lynch and Mark Frost returning with a third season of the show was…well, unthinkable. But here we are! 

Starting with the premiere of season 3 on Showtime on May 21st at 9 PM, each week I will serve up a treat inspired by seasons 1 and 2. But as I go on, who knows what delights await us for the next 16 weeks! 

Anyway, this post originally appeared on Dinner Is Served 1972 on July 8th, 2014….

I never intended for these Twin Peaks posts to be food-themed, but it makes sense since this is a food blog, and Twin Peaks is such a food-centric show.

Proof: this scene where for about 2 minutes Ben & Jerry Horne (yes, like the ice cream guys) wax poetic and chow down on some sandwiches that Jerry brought back from France.

Now, how exactly one would get cheese sandwiches through customs is beyond me; but let’s face it, Twin Peaks isn’t the most logical of fictional towns, now is it?

DSCN0520[1]There are 3 ingredients:
1. Baguette
2. Brie
3. Butter

Slice open Baguette. Spread with softened butter. Top with sliced Brie.

You can eat it as is, but I microwaved it a bit to get the cheese a little squishy.

Here is the sandwich–wrapped in wax paper, just like Jerry’s.



Since there are only 3 ingredients, the quality of said ingredients is important. But, since I was shopping at my Safeway, the quality wasn’t the best. But who cares? Cheese, bread and butter? Even the cheap stuff is delicious.

Seriously delicious. I think that if I was eating the really good French stuff, I’d be housing that baguette just like Ben & Jerry.


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Twin Peaks Eats: The Norwegians Are Leaving!

In 2014, in anticipation of the Blu-ray release of Twin Peaks: The Entire Mystery, I did a series of Peaks-themed posts. Back then, the idea of David Lynch and Mark Frost returning with a third season of the show was…well, unthinkable. But here twin we are!
Starting with the premiere of season 3 on Showtime on May 21st at 9 PM, every Sunday night I will serve up a treat inspired by seasons 1 and 2. But as I go on, who knows what delights await us in the upcoming weeks!

Meanwhile, we’re going to revisit a few of the original blog posts. This originally appeared on Dinner Is Served 1972 on June 3, 2014

In the Twin Peaks pilot, Ben Horne is courting a group of Norwegian businessmen over breakfast.

The Norwegians seemed to be buying what Ben was selling; but eventually some shit goes down (if you haven’t seen it, 1. you’re crazy. 2. you have to go watch the pilot to find out. I’m not telling.) and this happens:


“The Norwegians are leaving! The Norwegians are leaving!”

norwegiann2Yeah. The Norwegians left.

But let’s get back to that breakfast from the clip! Looks good. Flapjacks. Bacon. Eggs. Coffee.

So, pretty far off from the Norwegian breakfast, or Frokost (from wikipedia):

The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children.

Eh. Boring. You know what’s more fun? KOLDTBORD, or the Norwegian version of the smorgasbord. I think it literally translates to “cold board.”

Continue reading for a looksie at some primo retro koldtbord spreads.


I love the red serving bowls.

koldtbord (1)

This has to be for Christmas. I spy a Jell-O mold!

Check out the Norwegian flag right next to the stacks of sliced bread.


I am 100% sure there is pickled herring involved.

So, lots of salads, cold meat, cold fish, and little open-faced sandwiches. Count me in!

And then there’s this:

OK, not koldtbord. There’s a giant elephant. And is that a loaf of bread shaped like a crocodile??? But I came across it and had to share.

I never knew that Sharon, Lois & Bram had a record called Smorgasbord. Damn, I don’t know the last time that I even thought of Sharon, Lois & Bram. But now I’m gonna have that skiminarinkydinkydink skiminarinkydo I love you song in my head all day.

After looking at all those fantastic koldtbord photos and now have a hankering to see some more Norwegian foods, please visit Ted over at RecipeReminiscing. The recipes are all vintage. The photography is all questionable. And most of the recipes are provided in both English AND Norwegian.

Check out this humdinger of a dish from Ted’s site:


approx. 300-400 g [0,7-0,9 pound] beef
4 egg yolks
4 tablespoons chopped pickled cucumber
4 tablespoons finely chopped raw onions
4 tablespoons capers
4 tablespoons chopped beetroot
4 slices of bread with butter
Remove the tendons and skins carefully from the meat and run it once through a meat grinder. Placed on top of the buttered bread slices and push it well down at the edges so that none of the bread is visible. Chop lightly with the dull edge of a knife in checkerboard pattern.
Place the sandwiches on a platter with onions, capers, cucumber and beets around. The egg yolks can be served in half an eggshell or put on the sandwiches in an onion ring. Serve with salt and pepper.

Yummy. But hey now! I think I’ve seen that dish before!!!

Looks rather like Dinner is Served’s Beef Lindstrom, no?

dinner is served 001

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Joan Crawford’s Pork Chops with Red Onions and Apple Rings

Finally (and sadly) we come to the end of Feud the television mini series and my series of Feud-themed food posts.

I’ve saved the best for last, because this was indeed the best of the bunch. This is Joan Crawford’s Pork Chops with Red Onions and Apple Rings, which appeared in the  November 1, 1965 issue of Vogue.

Joan Crawford’s Pork Chops with Red Onions and Apple Rings for four to six

6 loin pork chops, one inch thick
¼ pound margarine or butter
2 large Italian red onions, sliced
1 cup flour
Lawry’s Seasoned Salt

Salt chops on both sides. Dip lightly in flour. Place chops in ¼ pound melted butter or margarine in skillet. Add sliced onions and cook till golden. When onions are cooked, place on top of chops. Brown chops on one side, then turn, replacing onions on the top side. Place chops in skillet in preheated 250° oven. Cover. Cook 15 minutes. Then reduce oven heat to 200° and bake for an additional 25 minutes. Top each chop with 2 fried apple rings.

Joan Crawford’s Fried Apple Rings
4 green apples
¼ pound margarine or butter
Lemon juice
Brown sugar

Core and slice apples into thick rings, but do not peel. Sprinkle with lemon juice. Heat margarine or butter in skillet. Fry apples first on one side, then the other, until brown but not mushy. This is a matter of a very few minutes. While frying, sprinkle top sides of apples with cinnamon, nutmeg, and brown sugar to taste. Keep warm until all are done.

This was delicious. I mean, pork and fruit is a winning combo, as Dinner Is Served has taught me again and again, so this really should not have been any kind of surprise.

Plus, if I’ve learned anything through this series it’s that Ms. Crawford knew what she was doing in the kitchen.


To everyone who has stopped by because of Feud, I hope that you’ll continue to visit me here at Dinner is Served 1972 or follow me on Facebook!


There’s really nothing else to say except enjoy the show! But I will leave you with what may be my absolute favorite moment of the entire series:

Posted in 1960s, Pork Chops, Recipes, Retro Food, Retro Recipes, television | 2 Comments