October is National Seafood Month. But in Maryland every month is Seafood Month. So when I ended up with some big cans of crab, I knew exactly where to go to find a recipe: This volume, by the Office of Seafood Marketing, features “Contemporary” recipes. Perusing the book it seems that the 1982 definition ofContinue reading Maryland Seafood Contemporary Cuisine: Crab Imperial (1982)
Today’s recipe features Thyme After Thyme, a Song Blend spice mix, which was sent to me by the lovely folks at The Book Club Cookbook as part of their Blends Bash. Thyme After Thyme is a great pizza seasoning–I’ve enjoyed it on pizza numerous times–but I wanted to create something new for yinz. My Blends Bash recipeContinue reading D’Atri Special Seasoned Lettuce
Because of the kindness of friends, I own both Benson & Hedges 100s presents Drink Recipes from 100 of the World’s Greatest Bars (1979)–Thank you, DIllon! and Benson & Hedges presents Entertaining With Style–Recipes from Great American Restaurants (1980)–Thank you, Jacko! I have become enamored with these cookbooks for two main reasons– their very unconventionalContinue reading James Beard’s Poulet aux Quarante Morceaux de l’Ail (1976)
Today is National Quesadilla Day–the perfect day to revisit the Impossible Quesadilla Pie from the Bisquick “No Time To Cook” recipe book (1982). This post first appeared on DiS1972 in February of 2014. I have an update since then–make THIS guacamole, which is the greatest guacamole recipe I’ve ever come across. Enjoy! So, it’s notContinue reading It’s National Quesadilla Day
SPOILER ALERT: This is one of the best DiS1972 cards I have ever prepared. DiS1972 says that this dinner takes 2 hours and 10 minutes. Lets see if those bitches over at Marjon Promotions were lying. I took notes! 3:50 oven was already on to pre-heat. The center of the whole chicken is still frozen.Continue reading 140. Roast Chicken with Apple-Onion Gravy
A fact about me: I keep a very detailed planner. Like, not just a what-to-do planner but a what-I-already-did planner. I will go back a day and fill in what may have happened that wasn’t already on the calendar. I keep a very detailed planner because I want to know where I was on anyContinue reading 133. Chicken Linguini
Today’s dish is from Benson & Hedges Presents Entertaining with Style, Recipes from Great American Restaurants. I love this cookbook because, like the Campbell’s Great Restaurants Cookbook, USA, so many of the restaurants no longer exist. It’s a little glimpse into the past and gives me a reason to do a little internet sleuthing–which I doContinue reading The Coach House Mushrooms a la Grecque (1980)
It is currently too hot for soup, but I am going to post about this anyway just to get it out of the queue. I’ll post something more seasonal next week. But here we go. I am fascinated by the dinners that are supposed to take all of an hour. Mostly because I almost ALWAYSContinue reading 180. Main-Dish Chowder
So my unemployment continues. I became officially unemployed as of June 30. So what, I’m at 7 weeks of not working? It’s weird, dude. It’s fine because I was able to cash out all my unused PTO, etc. from two jobs ago. But if I still had a job that was going to be likeContinue reading McCall’s Cooking School: Mexican Salad Bowl (1985)
It’s National Bacon Lovers’ Day! To celebrate here is a big, bad bacon recipe from the vaults (almost exactly 8 years ago): A Cooking for Two that I cooked for one! Gentle readers, I present to you Bacon Big Boys! I had been eyeing this recipe for a while 1. because of the name (IContinue reading BH&G Cooking for Two: Bacon Big Boys (1968)
Way back at the beginning of quarantine, I put it up to vote for what my next DiS1972 (from the 1973 series) dinner would be. Your choices were: I really thought that Frosted Meat Loaf (or Cheese Nugget Spaghetti) would win the contest, but somehow it eventually lost out to 123. Eggplant-Hamburger Sandwich. But FrostedContinue reading 174. Frosted Meat Loaf
Hurricane Isosceles is upon us here on the East Coast. With all the wind and the rain it makes me think of the greatest weather film(s) of all-time SHARKNADO. Step to the side Day After Tomorrow and Twister. You got nothing on airborne elasmobranches! I know that I haven’t talked about my fondness of theContinue reading Bertolli Baked Fish with White Wine
I am now at the point where I am convinced that I’ve either had or do have the Corona every time my body feels remotely out of sync: Headache? Corona! Stiff joints? Corona! Heartburn? Corona! Scratchy throat? Corona! Feeling hot? Corona! Is that a chill? Corona! Chest pain? Corona! Can’t sleep? Corona! Fatigued? Corona! Can’tContinue reading Miss Lillian Carter’s Peach Yummy (1977)
Hot diggety dog! It’s Wiener Wednesday! I’m closing out this month of wieners with just that–a hot diggety dog. This recipe is from Australian Cooking for Today, edited by Anne Marshall. Here is the cookbook: Here is Margot sitting on the cookbook: I was thinking about it and apparently I am on a bit ofContinue reading Wiener Wednesday: Hot Diggity Dogs (1977)
It’s Wiener Wednesday! Are you ready for a Supper Surprise? Of course you are! Like so many other dishes that have appeared on the blog, I chose this one for the name. SUPPER. SURPRISE. What the hell is an Oz Kebab? Is it Australian? Was Frank L. Baum a fan? So I googled. There areContinue reading Wiener Wednesday: Supper Surprise (1970)
This 1978 cookbook is interesting because I cannot find find much information about it. It is not be be confused with the classic American Woman’s Cookbook, first published in 1939. The author is Culinary Arts Institute Director Ruth Berolzheimer who also penned the Culinary Arts Institute Encyclopedia, which has been reprinted numerous times sinceContinue reading Wiener Wednesday: Long John Silver Dogs (1978)
Hannibal Week rolls on! This is my attempt to redeem myself after the absolute shit show that was Heart with Sausage Stuffing. In the seventh episode of season 1, “Sorbet,” Hannibal hosts a grand dinner. Unbeknownst to his guests, they are dining on some of the trophies the Chesapeake Ripper collected during his latest stringContinue reading Hannibal Week: Prosciutto Roses & Tomato Brain Barquettes
What do you do when your month of Wiener Wednesdays collides with Hannibal Week? You make a sausage-centric dish from Feeding Hannibal, that’s what! This is Heart With Sausage Stuffing. I could also just repost that time I made homemade sausages using the recipe from the cards I bought in the Hannibal Prop Store auction,Continue reading Wiener Wednesday: Hannibal’s Heart with Sausage Stuffing
