I picked this recipe not because I was craving a New England Meat Pie, but because I had every single ingredient on hand with the exception of the frozen hash browns–an easily acquired grocery item. I had no idea as to what New England Meat Pie is. Google’s main result was a Tourtiere, a FrenchContinue reading 189. New England Meat Pie
Did you have a nice Thanksgiving–whatever version of Thanksgiving you had last week? Mine was very nice. Due to the global nightmare otherwise known as The COVID, Mr. Sauce, Esq. and I opted to stay home and not travel to see our families. So it was an undoubtedly a smaller affair, yet, I still entertainedContinue reading Impossible Pumpkin Pie (1981)
Pork Tenderloin Part II! This is what I did with the second half of the one-pound tenderloin that I used for the Herbed Pork Roast with Broccoli Spaghetti. Note: the Broccoli Spaghetti became a bit of a debate over on the Facebook page. Click below to see them. Well, not really a debate–rather a discussionContinue reading 147. California Orange Pork Roast
I’m gonna make this post a quickie. Why? Because this dinner was a quickie! And why was this dinner such a quickie? Not only did I mistakenly buy a pork tenderloin instead of a pork roast, I cut said 1-lb pork tenderloin in half (I am trying to avoid leftovers). Therefore, Card 125. went fromContinue reading 125. Herbed Pork Roast with Spaghetti Broccoli
Behold, the Gondolier’s Hero Sandwich! There it is. Look at that. Macaroni, gherkins, and cheese cubes floating on the Grand Canal in Venice. Is it a Gondolier’s Hero Sandwich because the bun looks like a gondola? Or is this sandwich the lunch of choice for Venetian Gondoliers? I couldn’t help but wonder… what the hellContinue reading 148. Gondolier’s Hero Sandwiches
In the early 1970s, Vincent Price was the celebrity spokesperson for Angostura Bitters. He appeared in a series of print advertisements, each featuring a cocktail or recipe (or both) that includes the herbaceous liquid. This ad was recently featured on Silver Screen Suppers, Since I have already mixed up his other Bloody Mary recipe, IContinue reading Vincent Price’s Zippy Bloody Mary (1972)
It’s National Nut Day! So here is a dish that features almonds, Sauteed Trout Almondine. However, my version of Sauteed Trout Almondine contained neither trout nor almonds. I know, I know, I know. That totally negates the entire purpose of the dish. I couldn’t find trout! So I pivoted. The traditional Almondine (actually, Amondine–we AmericanizedContinue reading 164. Sauteed Trout Almondine
This is a continuation of my last post, in which I featured Crab Imperial from Maryland Seafood Contemporary Cuisine (1982) . Here’s an alternate recipe from Benson & Hedges Presents Entertaining With Style: Recipes from Great American Restaurants. I chose this recipe because it is from the famous Cheseapeake Restaurant in Baltimore. HISTORY LESSON! TheContinue reading Benson & Hedges Entertaining With Style: Crab Imperial Chesapeake (1980)
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)
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
Jimmy Carter is the 39th president of the US, a Nobel Peace Prize award winner, and is known for his tireless dedication to volunteerism, philanthropy, and to his wife, Rosalynn. But whenever I hear “Jimmy Carter” the first thing I think of is peanuts. Sad but true. So of course when I found out thatContinue reading The Jimmy Carter Cocktail (1977)
Another Bloody Mary? Yes, please! This recipe is from Woman’s Own 365 Menu Cookbook by Marguerite Patten (1974) Marguerite Patten’s Sherry Tomato Cocktail Flavour canned or bottled tomato juice with 1 to 2 tablespoons sherry and a little Worcestershire sauce. Serve cold in cocktail glasses. OK, I know what you are thinking–this isn’t a trueContinue reading Marguerite Patten’s Sherry Tomato Cocktail (1974)
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)
This recipe is from the classic New York Times Cookbook (1961) by noted restaurant critic and food writer Craig Claiborne. I haven’t done a Bloody Mary test in quite a while, and I’ve decided to start day drinking, so there is no better time for this cocktail. Yes, I’ve started day drinking because there isContinue reading The New York Times Bloody Mary (1961)
Hello! Welcome to Pieathalon 2020: The Seventh Pieathalon! Quick explanation of the Pieathalon for those of you who are virgins: The Pieathalon is a virtual pie party where bloggers from across the globe join to make pies of the past. Basically, each blogger submits a pre-1985 pie recipe, which are then randomly assigned to anotherContinue reading PIEATHALON 7: Betty Crocker’s Sombrero Pie (1971)
