Happy Quiche Lorraine Day! A couple of weeks ago I hosted a FRENCH SPRINGTIME BRUNCH First, here’s the Quiche Lorraine! The recipe is from the 1965 Chamberlain Calendar of French Menus which has appeared multiple times on the blog. The stuffed egg recipe was also in the Chamberlain Calendar. I will note that this versionContinue reading Quiche Lorraine Day and My French Springtime Brunch
Sounds easy. And it’s only 1 hour! 6:15 pm I start cooking since Mr. Sauce, Esq. wanted dinner after 7. I do some prep–slice the zucchini, measure the rice, and cut the sausage into pieces. 6:45 pm this is when I start cooking in earnest and brown the chicken 7 pm brown the sausage. ItContinue reading 169. Chicken ‘N Rice Skillet
As we all know, I’ve been away from the blog for quite a while. So, naturally, I’m a little rusty. But I didn’t know how rusty until I finished No. 152 and looked back to my notes: That is literally “all she wrote.” I abandoned it before I even started it. But I didn’t necessarilyContinue reading 152. Italian Pork Chops
Yes, I am well aware that I just posted the Easter Brunch. This, however, is a different kind of brunch. A brunch for two. A private brunch. A bedroom brunch. I was inspired to bust out this brunch because of the inclusion of the Bloody Bullshot–a variation of the questionable beef-based libation called the Bullshot,Continue reading The Smirnoff Bedroom Brunch (1971)
Happy Super Bowl weekend! Let’s kick it off with some Smirnoff! It’s a sure bet you and your friends will be watching the game this weekend. Why don’t you all get together for a spirited Smirnoff warm-up before the game? Team up delicious food, good friends, and great Smirnoff drinks with the best seats inContinue reading The Smirnoff Football Brunch & Bloody Mary (1970)
Now, if you you’re thinking–hey now, didn’t you already make the Greek Lamb Stew card? Well I did. But that was card 156. This is card 166. Greek Lamb Stew NOT in Eggplant Boats. Missing eggplant boats aside, the difference between the two seems to be black olives vs. okra/green beans and elbow macaroni. So,Continue reading 166. Greek Lamb Stew
My love of the Bisquick Impossible Pie has been documented on this here blog. And the BLT is in my top 5 sandwiches, so I was thrilled to come across this ad: What a genius idea to combine the two! Damn thing got rather browned since I used a toaster oven (I refuse toContinue reading Bacon Lettuce & Tomato Impossible Pie (1984)
To close out National Cookbook Month, I present to you Robert Carrier’s Menu Planner. I know very little about Robert Carrier. Although he is American born and raised he found fame in Europe. I had never heard of him growing up. This cookbook is rather fun. It’s huge. (it weighs nearly 5 pounds) contains 300Continue reading Robert Carrier’s Menu Planner: Iced Tomato Vodka, Steak au Poivre & Blueberry and Caramel Cream (1984)
With so many of these cards, I do a little internet search as to whether or not the dish exists somewhere outside of the culinary world that is Dinner Is Served. A quick google of “Florentine Meat Foldovers” returns with Steak Florentine, Florentine Spaghetti Bake, and Beef Wellington (!?!?) Aside from the Wellington, I assumeContinue reading 211. Florentine Meat Foldovers
I was always curious to try a Bloody Caesar, but I don’t believe I’ve ever seen it available in a restaurant. Plus, I have found (in my very scientific research–which includes me talking to about 8 folks) that Clamato, the key ingredient to a Bloody Caesar, scares people. I mean, the idea of clam juiceContinue reading The Best Bloody Caesar
Greetings and salutations, it’s another Wiener Wednesday! This week’s recipe is from Good Housekeeping’s Hamburger & Hot Dog Book (1958). I was ecstatic when I found a copy. It has HOT DOG in the title! If the tagline “Novel Uses for America’s Favorite Meats” isn’t enough to get you excited, the acknowledgements at the startContinue reading Wiener Wednesday: Frank-Stuffed Cabbage Rolls (1958)
Happy Wiener Wednesday! The #SummerOfFranks rolls on with a selection from a recent acquisition, The Family Circle Meat Cookbook (1954). That is a broiled sirloin steak if you were wondering. The cookbook is divided into 12 chapters: The Meat in Your Menus Beef Veal Lamb Pork Ham Sausage Bacon Variety Meats Quick-Fix Meats Sauces MeatContinue reading Wiener Wednesday: Pine Valley Red Hots (1954)
FUN FACT! May is National Egg Month!!! Honestly, it seems like Egg Month should be April because; Easter. But perhaps the Egg Council of America people missed their chance to claim it. Speaking of Easter, I had leftover dyed eggs from my Easter Braid that I needed to kill, which is why I decided toContinue reading Burda International Cuisine Festive Menus: Stuffed Eggs (1978)
I put this advertisement up on the DiS1972 Facebook page and folks lost their collective minds. OK, maybe they didn’t lose their minds–but they let it be known that they really liked it. I don’t know why Kraft would discontinue the Bacon & Tomato dressing if people liked it so much. In 2018 an unopenedContinue reading Kraft Bacon & Tomato Dressing (1984)
I have no idea when I made No. 183, so I have very little memory of No. 183. I don’t know if I made the raisin-stuffed baked apples. I imagine that I did just because that’s easy. But if there was a photo, that has been lost. The results photo of 183. was not takenContinue reading 183. Shrimp Newburg
We made it to New Year’s Eve! Although the manner in which you ring in 2021 may be different than in years past, that doesn’t mean you can’t drink like you’re out at a party! And if you drink like you’re out at a party, you might need a little something to nurse your hangoverContinue reading Benson & Hedges Entertaining With Style: Eggs Blackstone (1980)
So, ya remember when I made the Chesapeake Crab Imperial and busted out the Chesapeake Restaurant menu from 1984? Well here’s the menu: Here’s the back page featuring their beer, wine, and cocktail offerings. One of the drinks caught my attention. Can you guess which one? If you said the Bloody Mary, DING DING DING!Continue reading The Tulkoff Flaming Hot Bloody Mary
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
