This post card is from a grab bag of pamphlets and advertisements I bought last year. I have no idea when it was printed, but the color photo is by one Tom Brown. The back of the card reads: THE KEY LIME PIE is nationally known as one of Florida’s outstanding desserts. During the earlyContinue reading Postcard Key Lime Pie
Before I start with No. 173, I just want to say that I have no idea what “new-world” veal is. I did some internetting and the only thing I discovered is a chain of butcher shops in New Zealand called New World. Why new world? Only Marjon Promotions knows for sure. I’m posting this nearlyContinue reading 173. New-World Veal Scaloppine (ft. Italian Grilled Artichokes)
The 50 Days of DiS1972 countdown is finally over and it’s the official anniversary of Dinner is Served 1972! Since I began on February 24, 2011: 697 posts 149 completed Dinner is Served cards 40+ gelatin recipes 38 celebrity dishes 15 Bloody Marys 13 Bisquick Impossible Pies 7 Pieathalons and a plethora of bad datesContinue reading Dinner Is Served 1972 is Officially 10!
We’re at the halfway point! 25 days of the best and worst of DiS1972 and 25 days to go until the official ten year anniversary of the blog! Here’s a rundown of the posts so far: MOST-VIEWED POST OF THE YEAR Hannibal’s Punch Romaine Spangler’s Circus Peanut Salad Bisquick Zucchini-Tomato Pie Joan Crawford’s Pork ChopsContinue reading Dinner Is Served 1972 Anniversary Countdown Continues
Next month Dinner is Served 1972 will be ten years old! To celebrate I’m doing an anniversary countdown. The good, the bad, the ugly–it’s gonna be 50 Days of DiS1972–culminating with the official 10 year anniversary on February 24th. I have picked a dish from every year in each of the following categories: Most-Viewed PostContinue reading DiS1972 Tenth Anniversary Countdown!
It’s now a Christmas tradition–my Easy Nog video. But this time, I’m also sharing the recipe from the Three Rivers Cookbook I (1973) I mean, it truly is easy. And it may also kill you. MERRY CHRISTMAS EVERYONE!
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
At the beginning of all of “this,” when we were in the initial OMG WE ARE GOING TO RUN OUT OF FOOD AND TOILET PAPER phase, Mr. Sauce and I were eating a lot of Italian food. Like, a lot of Italian food. Why? It was hell to get grocery delivery from the supermarket, soContinue reading Sophia Loren’s Bucatini alla Carbonara
Happy National Scotch Day! In honor of the holiday I have prepared two different cocktails for you. Think of the Scotch Smash as a Mint Julep-Lite. This had less sugar, less mint, and less booze than the last julep I made: View this post on Instagram Mint Julep from 2-in-1 International Recipe CardContinue reading 2-in-1 International Recipe Card Collection: Scotch Shoot & Scotch Smash (1977)
Happy National Tequila Day! Are you a fan of Tequila? I was never a big tequila fan (with the exception of a margarita now and then at a Mexican restaurant). But in the past few years it’s grown on me. Also, I feel like tequila is everywhere. Or maybe not. Perhaps I just watchContinue reading Jose Cuervo Scapulada (1976)
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)
Has anyone else been taking the time that would typically be spent going out to dinner or shopping or seeing friends to watch really weird movies? No? Just me? I’ve actually been watching a lot of MST3K and RiffTrax (which is literally the same thing except RiffTrax doesn’t have space, robots, skits, or commercial breaks).Continue reading 200. Crunchy Baked Chicken
I made this dish back in February for a mobile meal at Boordy Vineyards. We are members of their Landmark Club. One of the perks of being a club member is the seasonal release parties. You go and taste the wines that are in that quarter’s selection. There is music and a big cheese bar.Continue reading The Best of Bon Appetit: Curried Turkey Salad in Brioche (1979)
FUN FACT! I went dumpster diving for this book! OK, that’s a lie. I didn’t go dumpster diving for this cookbook (I reserve that for special items like my Velvet Elvis that was literally in a dumpster behind an apartment building in Boston). I found this little gem in a pile of books in myContinue reading The Best of Bon Appetit Bloody Mary (1979)
My frankfurter-loving friends, I need your help! I want you to decide what hot dog dish ends up on the blog next week. You have until Friday to make your choice from 4 options. Zelda’s Frank Casserole was submitted by Alan over at the Informal Association of Cookbook Collectors & Foodists. It is a recipeContinue reading You Pick Next Week’s Wieners!
So, I don’t like rum. At all. The smell of rum is enough to make me queasy. And this isn’t even one of those “well, I had a bad experience in college with it….” It’s not. Because I would never drink rum in the first place. But I don’t hate it in a Mojito. IContinue reading Happy National Mojito Day!
I hate summer. I really do. I hate the heat and the sun and the bugs and the sweat. The only thing I remotely like is floating in a swimming pool–but I really hate bathing suits, so that kind of cancels it out. It is supposed to be in the mid-80s today and I thinkContinue reading McCall’s Cooking School: Cobb Salad (1985)
