tag:blogger.com,1999:blog-132666162024-03-17T11:36:40.942-04:00The Hungover GourmetThe world of food, drink, travel and fun. Visit hungovergourmet.com.Unknownnoreply@blogger.comBlogger958125tag:blogger.com,1999:blog-13266616.post-22608417336933930752024-03-17T11:36:00.001-04:002024-03-17T11:36:08.260-04:00Irish Cocktail from Just Cocktails (1939) by WC Whitfield<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhsQbsiL3A99aWToAwp9zo93e15MYPTgiH5GCcU_wuoTtA4uFjnin-uMiwYMVzaCorFERm-vzGXXONjMjLHifYy393AcTeg_A8JAQZVJvmciFIeydggV5n4MC1umJ0Sd-IJE9C1fVWYzEXubC5Q8RIORlATUoUVJmWqMBn-d0hq4bai0s-MWuaA/s1080/1080-post-spd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhsQbsiL3A99aWToAwp9zo93e15MYPTgiH5GCcU_wuoTtA4uFjnin-uMiwYMVzaCorFERm-vzGXXONjMjLHifYy393AcTeg_A8JAQZVJvmciFIeydggV5n4MC1umJ0Sd-IJE9C1fVWYzEXubC5Q8RIORlATUoUVJmWqMBn-d0hq4bai0s-MWuaA/w400-h400/1080-post-spd.jpg" width="400" /></a></div><br /><div>Happy St. Patrick's Day! There’s plenty of Irish-themed drink recipes out there. But I did a little digging through the collection and found my copy of ‘Just Cocktails’ (Published by The Three Mountaineers, Inc., 1939, Compiled and Edited by W.C. Whitfield, Decorations by Tad Shell), a wood-bound, hand-stitched collection of drinks published in Asheville, NC. The “Irish” comes from the “Cocktails of the ‘Gay Nineties’” section, which the author proposes “will be of particular interest to the younger set, who are eternally being reminded of the ‘good old days’ before Prohibition.” Now that’s an old recipe book. But “remember, these cocktails were the vogue long before Prohibition, so when a recipe calls for a jigger it means two full ounces.” Enjoy the obligatory cliche Irish illustration of a guy in a bowler smoking a cigar while he impatiently taps his feet. Probably late for a brawl. Click picture for full size image.</div><div><br /></div><div>#cocktails #cocktailrecipes #whiskey #whiskeyrecipes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-51357806626087734742024-03-16T08:28:00.006-04:002024-03-16T08:28:35.895-04:00Charcoal Deli (Cockeysville, MD)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGNIWVHc-tyjczMBiVuz7IvbvIyL1eicUi3xs7Y-CxkK4NvdqQbChX-oYfhqnrC4fzt44na8Z7NhRVSBsrnkmKx2-QaKQm-kjCo-u4njRCvz7weMcdYVkgyHR1Q4-xdbSw4zKclxeaUQNA9YOJYEj7fFqFEU148Lqv0jPGgwrpk7cvwvDg4pUnQ/s4032/IMG_8025.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGNIWVHc-tyjczMBiVuz7IvbvIyL1eicUi3xs7Y-CxkK4NvdqQbChX-oYfhqnrC4fzt44na8Z7NhRVSBsrnkmKx2-QaKQm-kjCo-u4njRCvz7weMcdYVkgyHR1Q4-xdbSw4zKclxeaUQNA9YOJYEj7fFqFEU148Lqv0jPGgwrpk7cvwvDg4pUnQ/s320/IMG_8025.jpeg" width="320" /></a></div>With sunny skies and 70-degree temperatures on a Thursday afternoon in March, there was absolutely no reason for the Lunch Bunch to sit around the office and eat sad sandwiches or salads at our cubes or in our offices. <div><br /></div><div>Instead, we opted to get some fresh air, share a picnic table, and scarf down grub from a Baltimore County staple, <a href="http://charcoaldeli.net" target="_blank">Charcoal Deli</a>. Hidden down a side street by a chain pizza joint and the school my daughter attended for nine years, Charcoal Deli is pretty nondescript. There's a handful of picnic tables, an order window, a pickup window and well, that's about it. <div><br /></div><div>The menu features barbecue, pit beef (a MD staple), burgers, dogs/sausage, and a variety of named sandwiches like the Hillary (smoked turkey grilled with Q, topped with Provolone), Larry (double burger topped with Roma sausage and American cheese), and Scotter (beef/turkey combo with Old Bay and American cheese). I opted for the 1/4 burger topped with a mound of barbecued ham and Tiger Sauce (aka mayo with horseradish), while my pals opted for the Danski (beef with Swiss and Old Bay on a Kaiser roll with Q), Pit Beef, and a Turkey Club. Sides included delicious skin-on fries and so-so mac & cheese that was low on cheese and heavy on oil (booooo!). </div><div><br /></div><div>As Lunch Bunch dictates, if the sandwich or eatery you recommend meets with approval, you get to keep going. Thanks to the gang at Charcoal Deli, I'm still up. </div><div><br /></div><div>Note: They are building a brand new ALDI across the street from Charcoal Deli. I see a lot of grocery store trips that end with me picking up lunch or dinner across the street. (3.5) — <i>Dan Taylor</i></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-31306042422281288032024-03-13T08:41:00.003-04:002024-03-13T08:41:32.476-04:00Wiener Wednesday: Frankfurters from Betty Crocker's New Outdoor Cookbook (1967)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibA-FBcjYxLOJhopo5KsOHMasvuvavS6nH7kAxGUelzxV3wV__EvInPXT4Q9mDaf-t7w5iMEHNAz8cEwu1xJnmToMQQibiAAdCrwIl4bS05ytiYAcunUF8Jn-vqoNNv19u3hOpjLm0zZX0_rwjf3dpX05_MiBIhxW_0EryC_5k8NTSkLXGBLh9A/s1080/031324-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibA-FBcjYxLOJhopo5KsOHMasvuvavS6nH7kAxGUelzxV3wV__EvInPXT4Q9mDaf-t7w5iMEHNAz8cEwu1xJnmToMQQibiAAdCrwIl4bS05ytiYAcunUF8Jn-vqoNNv19u3hOpjLm0zZX0_rwjf3dpX05_MiBIhxW_0EryC_5k8NTSkLXGBLh9A/w400-h400/031324-1080.jpg" width="400" /></a></div><br /><div>Wiener Wednesday: With the weather warming up (at least for a few days), I couldn’t help but let my thoughts turn to all manner of outdoor cooking—which means a trip through ‘Betty Crocker’s New Outdoor Cookbook’ (Golden Press, 1967, from the collection of The Hungover Gourmet). As Betty herself says in the introduction, “Nothing is more appetizing than the sight and aroma of food grilling over glowing coals. And no meal is more fun to prepare.” Well put, Betty, well put. And I have to tell you, this cookbook is one of the most well-styled and designed cookbooks of its era. First off, it’s spiral bound, which makes it easy to lay flat and reference. Second, the color photography jumps off the page and makes every dish look more mouth-watering than the last. And third, Frank Lacano’s simple yet evocative illustrations make you wish you were fly fishing, camping out, or barbecueing some Fruited Salami Kabobs. But, as we all know, it’s Wiener Wednesday, and Frankfurters must take center stage! So, grab some cantaloupe (?!), make some Meloned Franks, and read on. Click picture for full size image.</div><div><br /></div><div>#wienerwednesday #frankfurters #hotdogs #hotdogrecipes #vintagerecipes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-69329117035438586242024-03-12T07:06:00.000-04:002024-03-12T07:06:07.932-04:00Taco Tuesday: 256 "Souper" Taco Recipes from 'Creative Cooking with Soup' (1985)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkUoHW1fWOj597do2CoURJ7hzA0diARZcjJwXZ9paZIdCAt4eP0hVi_hFIJ4i66WwvDNcfdw7SsOwnzi0KcZ1O_Y0tejzW36V5zFk2ya96ddQhaBZI4VnMlbQijFm_oFvPnMzyfw_NKFHC6YCf5SW_oY6eW7qriB4kLiL-AbO_Aq5qK5u1YlFWg/s1080/Soup-Tacos-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkUoHW1fWOj597do2CoURJ7hzA0diARZcjJwXZ9paZIdCAt4eP0hVi_hFIJ4i66WwvDNcfdw7SsOwnzi0KcZ1O_Y0tejzW36V5zFk2ya96ddQhaBZI4VnMlbQijFm_oFvPnMzyfw_NKFHC6YCf5SW_oY6eW7qriB4kLiL-AbO_Aq5qK5u1YlFWg/w400-h400/Soup-Tacos-1080.jpg" width="400" /></a></div><br /><div>TACO TUESDAY: Hold on to your sombreros, amigos. If I’m reading this cookbook’s “How to Use This Book” page correctly (and there’s no guarantee that I am), today’s taco recipe is more like 256 “souper” taco recipes. “How is that possible?” you ask. It appears that the fine folks at the Campbell’s Test Kitchen are allowing, nay, demanding that you get a little crazy. Mix that ground beef with Spanish style vegetable soup and some Cheddar cheese, then top it all off with some chopped green onions. Go wild! (‘Campbell’s Creative Cooking With Soup’, 1985, From the Collection of The Hungover Gourmet) Click picture for full size image.</div><div><br /></div><div>#tacotuesday #tacos #tacorecipes #cookingwithsoup #vintagerecipes #vintagecookbooks</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-18807582768361977532024-03-11T17:12:00.001-04:002024-03-11T17:12:04.106-04:00Thyme Enough Casserole (1979) featuring Rice Chex Cereal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYC-4VjA-LhRP2GjfCWr-G48AHEgRtdKsSdiPYLLo8Jiv5UT02Li4uuTiFV9g_5B2m_Ib0S0vmqOTw5_Zbw5Yzp4Z7WAzK-_2zwXfi6vT4Gkaaj4GNMlsrRLs3gKi1oWuLGzQ736fk7QlyNZrb13ZbMih_-EMAUoMgycE9Pv5LdKiBGPF91GcMw/s1080/Thyme-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOYC-4VjA-LhRP2GjfCWr-G48AHEgRtdKsSdiPYLLo8Jiv5UT02Li4uuTiFV9g_5B2m_Ib0S0vmqOTw5_Zbw5Yzp4Z7WAzK-_2zwXfi6vT4Gkaaj4GNMlsrRLs3gKi1oWuLGzQ736fk7QlyNZrb13ZbMih_-EMAUoMgycE9Pv5LdKiBGPF91GcMw/w400-h400/Thyme-1080.jpg" width="400" /></a></div><br /><div>MEATLESS MONDAY: You bought that box of Rice Chex back in December to make Chex Mix for the holiday party and now it just sits in the pantry. Silently mocking you as you debate whether to throw it out or toss the contents in the yard for the birds. Well, no need! The fine folks at Ralston Purina are here to show you how to take that leftover Chex cereal, some celery, canned green beans (blargh), condensed mushroom soup and more and turn them into Thyme Enough Casserole. Thyme Enough for what? Hopefully for somebody to pickup takeout on the way home. ('Chex Cooking The Microwave Way', 1979 from The Collection of The Hungover Gourmet) Click picture for full size image.</div><div><br /></div><div>#chex #chexcereal #microwave #microwaverecipes #vintagerecipes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-12034152764192127692024-03-08T12:17:00.006-05:002024-03-08T12:17:40.302-05:00Fish Friday: Clam (or Ham) Balls (1958)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa_VUd29unB_-Z731od4fDPS_orQ-p0NCbKEMNMAu3YDKQ15FOWEI4wUtZBaVzWKlkCs7UFL9aGPHYbDdyJveLopYmypXMe5nYjblTs05BQz3WE-t6JYjAdg6-35hWTJpJJr1P5EyAYkPUcgsx8_kQq4pfRdwJQn7kTJ_skqTUoWkyxDlfIGl1A/s1080/Clam-Balls-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSa_VUd29unB_-Z731od4fDPS_orQ-p0NCbKEMNMAu3YDKQ15FOWEI4wUtZBaVzWKlkCs7UFL9aGPHYbDdyJveLopYmypXMe5nYjblTs05BQz3WE-t6JYjAdg6-35hWTJpJJr1P5EyAYkPUcgsx8_kQq4pfRdwJQn7kTJ_skqTUoWkyxDlfIGl1A/w400-h400/Clam-Balls-1080.jpg" width="400" /></a></div><br /><div>FISH FRIDAY: The sun is out and temperatures are warming up nicely. Why not invite some friends over for an afternoon cocktail hour featuring Clam (or Ham) Balls. Concertina optional. From "Good Houskeeping's Appetizer Book" (1958), collection of The Hungover Gourmet. Click picture for full size image.</div><div><br /></div><div>#fishfriday #clams #appetizers #appetizerrecipe #vintagerecipes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-79535648675134102262024-03-07T06:16:00.005-05:002024-03-07T06:16:53.229-05:00Thirsty Thursday: Victory Cocktail (Year Unknown)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliFHJXW4k9lxs_15sB138geZbtcP8KC7ZReRHj7etljUFX47o_9n12XEPAty4HE5uZhT4gzznD0OQQFQmNNEjHVmj4aqpQWJjJe1J7HzWZvr6tofZVZPOrCFTOzTXOY6D-jDFPmS7eNEnfvdI98wLXDZLCvCYI7LYbJXlrFMgh1vo3xa3W1uj3Q/s1080/Victory-Cocktail-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjliFHJXW4k9lxs_15sB138geZbtcP8KC7ZReRHj7etljUFX47o_9n12XEPAty4HE5uZhT4gzznD0OQQFQmNNEjHVmj4aqpQWJjJe1J7HzWZvr6tofZVZPOrCFTOzTXOY6D-jDFPmS7eNEnfvdI98wLXDZLCvCYI7LYbJXlrFMgh1vo3xa3W1uj3Q/w400-h400/Victory-Cocktail-1080.jpg" width="400" /></a></div><br /><div>THIRSTY THURSDAY: I’m not quite sure what the person who jotted this recipe down was celebrating, but after a few Victory Cock-tails, I’m thinking they had to be feeling pretty good. Click image for full size picture.</div><div><br /></div><div>#thirstythursday #vintagecocktails #vintagerecipes #whiskey #whiskeycocktails</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-70303765615128515152024-03-05T15:33:00.005-05:002024-03-05T15:38:13.110-05:00Taco Tuesday: Meat-Filled Tacos (1984)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2wSKJ_e5wsoAlkg1pGESLOtXDfEVLBGybkM3ki2Hcv-2-MPYJ_XccQGi4f-4dtZ2xGSjTcquUhhC_1eMC_mU7n9tusdmaAzxvyWqDlbG_hLPoN_hfIDA0oJgLO6pXwMPLdgx31Cp-TFz5nRD2-1t4SLzDYhJjqLnNOyUPU0_-FTjdKjNJ_xZCw/s1080/tacos-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="784" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2wSKJ_e5wsoAlkg1pGESLOtXDfEVLBGybkM3ki2Hcv-2-MPYJ_XccQGi4f-4dtZ2xGSjTcquUhhC_1eMC_mU7n9tusdmaAzxvyWqDlbG_hLPoN_hfIDA0oJgLO6pXwMPLdgx31Cp-TFz5nRD2-1t4SLzDYhJjqLnNOyUPU0_-FTjdKjNJ_xZCw/w290-h400/tacos-1080.jpg" width="290" /></a></div><span style="white-space-collapse: preserve;"><p>Did you know that "America's love affair with Mexican food got its start in restaurants and fast food chains"? "Now many people across the country are discovering the fun of cooking Mexican at home." From the 'Mazola Corn Oil Mexican Cookbook' (1984, Best Foods). Click picture for full size image.</p><p><span class="xv78j7m" spellcheck="false">#tacotuesday</span> <span class="xv78j7m" spellcheck="false">#raisins</span> <span class="xv78j7m" spellcheck="false">#vintagerecipes</span> <span class="xv78j7m" spellcheck="false">#mexicancuisine</span> <span class="xv78j7m" spellcheck="false">#mexicanfood</span> <span class="xv78j7m" spellcheck="false">#mexicanfoodie</span> <span class="xv78j7m" spellcheck="false">#mexicanfoodlover</span></p></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-86270691923224385322024-03-02T20:30:00.003-05:002024-03-05T15:36:21.629-05:00We're Back!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzv1ObwR87g2guyKyFtUVTu2HQajay7tpYM5-idPKh1JOzyYzEnldLwizVIitpjbY6REdESgtLXipNVL58ZsIuYMijI77hCL-KPq8B-vExueSdH91UMts4Tp6JVucNDmsVa6L4YyAsUAXejI0-wNejsN7RPh2umRlbdysHrpbPtEeWsauoVOhtA/s1080/THG12Cover-1080.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzv1ObwR87g2guyKyFtUVTu2HQajay7tpYM5-idPKh1JOzyYzEnldLwizVIitpjbY6REdESgtLXipNVL58ZsIuYMijI77hCL-KPq8B-vExueSdH91UMts4Tp6JVucNDmsVa6L4YyAsUAXejI0-wNejsN7RPh2umRlbdysHrpbPtEeWsauoVOhtA/w400-h400/THG12Cover-1080.jpg" width="400" /></a></div><br /><p></p><div>Here's a first look at the cover of our first issue in 15 (?!) years. The issue is currently in the final stages of editing and will be headed to the printer at the end of this week. Stay tuned for ordering info and details on THG #13. — <i>Dan Taylor</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-36073873212591718902024-03-01T16:06:00.002-05:002024-03-01T16:06:22.875-05:00It's Official! The Hungover Gourmet Has a New Address!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2uio42bDnCaMU92psA71lPyvjEjwH1REgw8Vr2ABfuE9o9aMGHzVeCBh8UBYn4wW60B-WPYHEIZFXkzpsx6GUEKddjYUbiFFvyEZhl1vf2BHH07Ui9YxxdIdW0XEg2g1Xi9Iu_iJGM-rmcg0W9_KXTy46zIQxvy77GX_A7uoVo6vKFP0T8upig/s1080/new-po-box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2uio42bDnCaMU92psA71lPyvjEjwH1REgw8Vr2ABfuE9o9aMGHzVeCBh8UBYn4wW60B-WPYHEIZFXkzpsx6GUEKddjYUbiFFvyEZhl1vf2BHH07Ui9YxxdIdW0XEg2g1Xi9Iu_iJGM-rmcg0W9_KXTy46zIQxvy77GX_A7uoVo6vKFP0T8upig/w400-h400/new-po-box.jpg" width="400" /></a></div><br /><p></p><p>It's official! The Hungover Gourmet has a new PO Box. Send your zines, samples, cookbooks, letters, contributions and more to PO Box 5811, Lutherville, MD 21094.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-56761740321901058392024-02-28T07:01:00.003-05:002024-02-28T07:01:54.596-05:00Wiener Wednesday: Bavarian Wiener Bake (1969)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q51IssCMLo37tBoTeHOMOX_SMbQZ-2IZjH0y1YXWMKPEl7Y7gu5418YlJ64_CJhn3Hjq1H7zx1nrNVApURQnahWUtlKgQOK-MHmBa7zW7vyymmas5ZHG0XpZ8OvJor24IKkWtNVrYXF4DfCSGOX1jV8NE8Zjh7_B0urp2aXnoeqhyphenhyphen1xrboXyYQ/s1080/02282024-1080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q51IssCMLo37tBoTeHOMOX_SMbQZ-2IZjH0y1YXWMKPEl7Y7gu5418YlJ64_CJhn3Hjq1H7zx1nrNVApURQnahWUtlKgQOK-MHmBa7zW7vyymmas5ZHG0XpZ8OvJor24IKkWtNVrYXF4DfCSGOX1jV8NE8Zjh7_B0urp2aXnoeqhyphenhyphen1xrboXyYQ/w400-h400/02282024-1080.jpg" width="400" /></a></div><span style="white-space-collapse: preserve;"><p>WIENER WEDNESDAY: As soon as I saw the word "Bavarian" in the title I knew we were getting a) caraway seeds, and b) sauerkraut. Was not expecting the Cream of Mushroom Soup and mayo. From 'Shortcut Cooking' (Meredith Corporation, 1969), though I don't know what's so "shortcut" about this. Click image for full size picture. — <i>Dan Taylor</i></p></span><p></p><p><span class="xv78j7m" spellcheck="false" style="white-space-collapse: preserve;">#wiener</span><span style="white-space-collapse: preserve;"> </span><span class="xv78j7m" spellcheck="false" style="white-space-collapse: preserve;">#wienerwednesday</span><span style="white-space-collapse: preserve;"> #hotdogrecipes #hotdogs #vintage #vintagerecipes</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-79586340836608307732024-02-27T09:49:00.003-05:002024-02-27T09:49:25.863-05:00Taco Tuesday - 250 Tasty Snacks: Ideas for Entertaining' (1971, Culinary Arts Institute)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTSUnWCbSpacRxROYV3RJsdEliFYGcLsWROqhUWEphqm6KE7QhNnGQDDPNwWEh1zBZ2SeGRuYoINsJBkk_bzp3RU2Ecq4l6uVTz_qGffAPXFJSIkfWxyTcerTuWthbS6XZbZHXZf_Iih38QH59q-dLG5ZYRxEXyq0BCBWkz0oHgFtv4WmZLg-NQ/s1080/taco-tuesday-ig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTSUnWCbSpacRxROYV3RJsdEliFYGcLsWROqhUWEphqm6KE7QhNnGQDDPNwWEh1zBZ2SeGRuYoINsJBkk_bzp3RU2Ecq4l6uVTz_qGffAPXFJSIkfWxyTcerTuWthbS6XZbZHXZf_Iih38QH59q-dLG5ZYRxEXyq0BCBWkz0oHgFtv4WmZLg-NQ/w400-h400/taco-tuesday-ig.jpg" width="400" /></a></div><span style="white-space-collapse: preserve;"><p>TACO TUESDAY: When you really want to have some tacos made with (checks notes) "frozen or canned tortillas" with a plate of pears, avocado, orange sections and assorted olives. Don't use more than a few drops of Tabasco! From '250 Tasty Snacks: Ideas for Entertaining' (1971, Culinary Arts Institute). Click image for full size picture.</p><p><span class="xv78j7m" spellcheck="false">#tacos</span> <span class="xv78j7m" spellcheck="false">#tacotuesday</span> <span class="xv78j7m" spellcheck="false">#tacotuesdayvibes</span> <span class="xv78j7m" spellcheck="false">#recipes</span> <span class="xv78j7m" spellcheck="false">#vintagerecipes</span></p></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-5102870234954006422024-02-27T08:16:00.002-05:002024-02-27T08:16:10.281-05:00J & B's Grill (Shrewsbury, PA)<p><span style="white-space-collapse: preserve;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDuVbkbI5lTVKA5gIAOw-TgfqPRMzmpZS-e-FIGoGi3iY5e2Ne5cJH-E3m6IyWi6CCwTTMaZkpqCyz_L9KsM23sJUa-L9HvFQ8Spq_1F7IEl2WgqD95Xb-AxDFcsayr2zoj9Yfm8JYnYq7-sZUYDhia8MLG41sAVHwyh-EIsQIsiGwcUAPi-pOQ/s4032/IMG_7916.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDuVbkbI5lTVKA5gIAOw-TgfqPRMzmpZS-e-FIGoGi3iY5e2Ne5cJH-E3m6IyWi6CCwTTMaZkpqCyz_L9KsM23sJUa-L9HvFQ8Spq_1F7IEl2WgqD95Xb-AxDFcsayr2zoj9Yfm8JYnYq7-sZUYDhia8MLG41sAVHwyh-EIsQIsiGwcUAPi-pOQ/w300-h400/IMG_7916.jpeg" width="300" /></a></div>As a NJ native, one of my biggest culinary complaints about my 20+ years in Maryland has been the dearth of good diners. A trip to the diner was an almost religious experience in the Garden State, with favorite places for favorite times, like The Golden Eagle for post-movie watching or the Oaklyn Diner for a huge platter of meatloaf and mashed potatoes with gravy on a Saturday morning to lay a good base for the shenanigans ahead. We live smack dab between two diners, both terrible, so when Chris suggested a change of scenery on a recent Saturday I jumped at the chance. <p></p><div data-editor-content="{"blocks":[{"key":"99ut1","text":"As a NJ native, one of my biggest culinary complaints about my 20+years in Maryland has been the dearth of good diners. A trip to the diner was an almost religious experience in the Garden State, with favorite places for favorite times, like The Golden Eagle for post-movie watching or the Oaklyn Diner for a huge platter of meatloaf and mashed potatoes with gravy on a Saturday morning to lay a good base for the shenanigans ahead. We live smack dab between two diners, both terrible, so when Chris suggested a change of scenery on a recent Saturday I jumped at the chance. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"71tqg","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"fe0mu","text":"I figured out a radius of about 30 minutes from home and thought Shrewsbury, PA (north on 83 just over the state line looked like it had potential. After a quick search we settled on J&B's Grill, located at 14 North Main Street in Shrewsbury. Though not a standalone diner, it definitely falls into that category, with the restaurant occupying an old home. Dining areas are divided up into a few rooms.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"p4st","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"8fdvu","text":"I was hoping for meatloaf but decided on the Open Face Turkey with Mashed Potatoes, Gravy and a side of corn while Chris went with an Open Face Reuben. A cup of salty (in a good way) Chicken Noodle Soup started me off, full of big chunks of chicken, thick slices of carrot, and wide egg noodles. The turkey platter was huge, with plentiful slices of moist turkey atop cubes of white bread, and a mound of delicious homemade mashed potatoes on the side, all covered in a creamy yellow gravy. I made a little spot on my plate, dumped my corn into it and went to town. Fries that accompanied Chris' sandwich were hot and crispy, though the cole slaw was a bit on the sweet side. ","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"b4f2u","text":"","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[],"data":{}},{"key":"91oah","text":"It took a bit of time between the soup and entrees, but the restaurant was pretty jammed and we were in no rush. After lunch we hopped in the car and checked out the Markets at Shrewsbury, just a few miles up the road. Great selection of dairy, meats, pretzels, candy, pastries and more. I have feeling we'll be trekking back this spring to check out their flea markets and get barbecue from That Pig Place.","type":"unstyled","depth":0,"inlineStyleRanges":[],"entityRanges":[{"offset":166,"length":21,"key":0},{"offset":392,"length":14,"key":1}],"data":{}}],"entityMap":{"0":{"type":"LINK","mutability":"MUTABLE","data":{"linkType":"external","target":"_blank","url":"https://www.marketsatshrewsbury.com/"}},"1":{"type":"LINK","mutability":"MUTABLE","data":{"linkType":"external","target":"_blank","url":"https://www.marketsatshrewsbury.com/vendors/that-pig-place/"}}}}" style="white-space-collapse: preserve;"><div class="" data-block="true" data-editor="1fto4" data-offset-key="empqr-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="empqr-0-0">I figured out a radius of about 30 minutes from home and thought Shrewsbury, PA (north on 83 just over the state line) looked like it had potential. After a quick search we settled on J&B's Grill, located at 14 North Main Street in Shrewsbury. Though not a standalone diner, it definitely falls into that category, with the restaurant occupying an old home. Dining areas are divided up into a few rooms.</div></div><div class="" data-block="true" data-editor="1fto4" data-offset-key="84h8g-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="84h8g-0-0"><span data-offset-key="84h8g-0-0"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="1fto4" data-offset-key="drlas-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="drlas-0-0"><span data-offset-key="drlas-0-0">I was hoping for meatloaf but decided on the Open Face Turkey with Mashed Potatoes, Gravy and a side of corn while Chris went with an Open Face Reuben. A cup of salty (in a good way) Chicken Noodle Soup started me off, full of big chunks of chicken, thick slices of carrot, and wide egg noodles. The turkey platter was huge, with plentiful slices of moist turkey atop cubes of white bread, and a mound of delicious homemade mashed potatoes on the side, all covered in a creamy yellow gravy. I made a little spot on my plate, dumped my corn into it and went to town. Fries that accompanied Chris' sandwich were hot and crispy, though the cole slaw was a bit on the sweet side. </span></div></div><div class="" data-block="true" data-editor="1fto4" data-offset-key="3kd08-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="3kd08-0-0"><span data-offset-key="3kd08-0-0"><br data-text="true" /></span></div></div><div class="" data-block="true" data-editor="1fto4" data-offset-key="c02ln-0-0"><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c02ln-0-0"><span data-offset-key="c02ln-0-0">It took a bit of time between the soup and entrees, but the restaurant was pretty jammed and we were in no rush. After lunch we hopped in the car and checked out the </span><a class="x-el x-el-a c1-20 c1-21 c1-5m c1-1j c1-1c c1-63 c1-23 c1-6m c1-b c1-65 c1-28 c1-66 c1-67" href="https://www.marketsatshrewsbury.com/" rel="noopener" target="_blank"><span data-offset-key="c02ln-1-0">Markets at Shrewsbury</span></a><span data-offset-key="c02ln-2-0">, just a few miles up the road. Great selection of dairy, meats, pretzels, candy, pastries and more. I have feeling we'll be trekking back this spring to check out their flea markets and get barbecue from </span><a class="x-el x-el-a c1-20 c1-21 c1-5m c1-1j c1-1c c1-63 c1-23 c1-6m c1-b c1-65 c1-28 c1-66 c1-67" href="https://www.marketsatshrewsbury.com/vendors/that-pig-place/" rel="noopener" target="_blank"><span data-offset-key="c02ln-3-0">That Pig Place</span></a><span data-offset-key="c02ln-4-0">. — <i>Dan Taylor</i></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c02ln-0-0"><span data-offset-key="c02ln-4-0"><i><br /></i></span></div><div class="public-DraftStyleDefault-block public-DraftStyleDefault-ltr" data-offset-key="c02ln-0-0"><span data-offset-key="c02ln-4-0"><i>Dan Taylor is editor/publisher of The Hungover Gourmet. For more information on our upcoming issue or how to contribute to the zine, <a href="http://hungovergourmet.com" target="_blank">check out the relaunched THG website</a>.</i></span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-70979677016967172572024-02-24T10:48:00.003-05:002024-02-24T11:12:35.565-05:00The Hungover Gourmet Website is Back!<div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbDvkxtXTc43qA_weDdt9tifdQtRVPnwXQt1LimgxppcPI2D-1Bb_-JrbRq3w6ZPkHsQ-GmF5UJ1ldLKC6kVyKSMjoEUPXSrfDZ1sS8U4iLxH9PKUIM6-tNEn-NPkHoK5fG6XbBVpmrwBRQzbYZzrRsJ5vgTBKFe9c8d2XV_oM-49OUF6AHg8yA/s1080/website-no-border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="1080" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbDvkxtXTc43qA_weDdt9tifdQtRVPnwXQt1LimgxppcPI2D-1Bb_-JrbRq3w6ZPkHsQ-GmF5UJ1ldLKC6kVyKSMjoEUPXSrfDZ1sS8U4iLxH9PKUIM6-tNEn-NPkHoK5fG6XbBVpmrwBRQzbYZzrRsJ5vgTBKFe9c8d2XV_oM-49OUF6AHg8yA/w400-h229/website-no-border.jpg" width="400" /></a></div><i>The Hungover Gourmet</i><span> </span><a href="http://hungovergourmet.com" target="_blank">website</a><span> is back in business!</span></div><p style="text-align: left;">At this time you can visit the site for information about our <a href="https://hungovergourmet.com/thg-12" target="_blank">return to print</a> (available soon!) and how to <a href="https://hungovergourmet.com/contribute">contribute</a> to next year's issue #13. </p><p style="text-align: left;">Stay tuned! In the coming weeks I'll be adding material from our original website, articles and pieces I've written for other publications, reviews, and more. — <i>Dan Taylor</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-56342616279642974462024-02-21T11:52:00.001-05:002024-02-21T11:52:46.908-05:00Succotash 'n' Hot Dog Chowder (1966)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8lLDcKiIfG3QrTFfRYFf6Wr57Sl4AlhpgsNW6jYNlE-cvdAW_HPFtmtwzfmhEsKs8hfbReTuogTWNVYurydsTbHmxr8UcmCfiTFjXCg0XYCRFZIz-V0z6wDVf9qCZ077xngney1VQu0dhn0UHMIbtl4_WKDPkQirH9ozaZPtwGaEQDzmYUbFjg/s1080/chowder_02212024_THG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1080" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8lLDcKiIfG3QrTFfRYFf6Wr57Sl4AlhpgsNW6jYNlE-cvdAW_HPFtmtwzfmhEsKs8hfbReTuogTWNVYurydsTbHmxr8UcmCfiTFjXCg0XYCRFZIz-V0z6wDVf9qCZ077xngney1VQu0dhn0UHMIbtl4_WKDPkQirH9ozaZPtwGaEQDzmYUbFjg/w400-h334/chowder_02212024_THG.jpg" width="400" /></a></div><br /><p><b style="font-size: large;">It's Wiener Wednesday, February 21, 2024. </b></p><p>It's a chilly day and another round of wet weather is headed towards the East Coast. Why not warm your bones with a little Succotash 'n' Hot Dog Chowder from The Hot Dog Cookbook by William I. Kaufman (1966)? </p><p>1 quart milk
<br />1 can (1 lb.) cream-style corn<br />1 package (10 oz.) frozen lima beans<br />1 small onion, minced<br />1 tsp. salt<br />1 tbsp. pepper<br /> 2 tbsp. cornstarch<br />1/4 cup cold water<br />1 lb. hot dogs, sliced<br />1/2 cup (2 oz.) shredded processed American cheese </p><p>Combine milk, corn, lima beans, onion, and seasonings. Simmer for 15 minutes, stirring occasionally. Blend cornstarch and cold water and stir into succotash mixture. Add hot dogs. Cook, stirring frequently, until mixture thickens. Serve hot, sprinkled with cheese. Makes 8 servings. </p><p>#hotdogs #wienerwednesday #vintagerecipes #midcentury #chowder #chowderlove</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-50090300726474125192024-01-15T15:49:00.003-05:002024-01-15T15:49:18.078-05:00Battle Flatbread: Sausage and Kale (ALDI) vs Chicken Bacon Ranch (LIDL)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXVDUF_sJnpTAy64XTX7CHK4jWzZs2B5dUp9S_J7rZOuLd2toQiu38AuogF5Qgj_1D9h7bGuK-fRxxOnpl4hXWOpeHA51XecMlMHbll4CJkiW5_GPgvnvU3snc5ucHdvB1HIPOBFv8ExmOt7-TyQB0woSkE8gIYdsLd3gPU64HFjkLWxtsHHHFw/s1080/battle-flatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXVDUF_sJnpTAy64XTX7CHK4jWzZs2B5dUp9S_J7rZOuLd2toQiu38AuogF5Qgj_1D9h7bGuK-fRxxOnpl4hXWOpeHA51XecMlMHbll4CJkiW5_GPgvnvU3snc5ucHdvB1HIPOBFv8ExmOt7-TyQB0woSkE8gIYdsLd3gPU64HFjkLWxtsHHHFw/s320/battle-flatbread.jpg" width="320" /></a></div><br /><div>We had a Battle Flatbread at our weekly happy hour last night. The Sausage and Kale (left) came from ALDI, the Chicken Bacon Ranch (right) was picked up at LIDL. Both were easy to prep (10 minutes or so at 400 degrees, directly on the rack) though we did have some drippage on the bottom of the oven that prompted us to blast the vent fan on high for a few minutes. I was afraid people would be turned off by the presence of the divisive kale but everybody dug it. I have to give props to LIDL, though, their flatbread was a big hit with the crowd and had a little extra creaminess thanks to the ranch sauce. Personally, I preferred the Sausage & Kale (love that jaunty packaging, too) but an informal survey of the crowd suggested that they leaned towards LIDL. In a surprise move, my buddy *also* brought a Sausage and Kale flabread. In the end, all three were pretty much devoured and everybody went home happy. So aren't we really all winners? Flatbreads run about $5.50 at both ALDI and LIDL. — <i>Dan Taylor</i></div><div><br /></div><div>#Aldi #aldifinds #aldivslidl #FlatbreadFriday</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-12745638073147541022024-01-15T15:38:00.005-05:002024-01-15T15:38:56.240-05:00Teppanyaki Style Vegetable Fried Rice (Sam's Club)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMV-wkpOf8uU_Yp3TYddIUrRpHnDbJdsDSsJ_hHLmK4m8FlHoCt7hd-Vtdt476d_Ev79UiwPOPzrrUcDTTl9HFRw88dUvqLf_IjTkpBNfRBDA08I7w_LeMSWvmlMO9agi9OcGVvIW2YsC-Kj8lf3Jkde1hpPZdA-x48fWBKfdp35LJQ7QriZAwfQ/s1080/fried-rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMV-wkpOf8uU_Yp3TYddIUrRpHnDbJdsDSsJ_hHLmK4m8FlHoCt7hd-Vtdt476d_Ev79UiwPOPzrrUcDTTl9HFRw88dUvqLf_IjTkpBNfRBDA08I7w_LeMSWvmlMO9agi9OcGVvIW2YsC-Kj8lf3Jkde1hpPZdA-x48fWBKfdp35LJQ7QriZAwfQ/s320/fried-rice.jpg" width="320" /></a></div><br /><div>Picked this up during a recent trip to a warehouse store. I love fried rice and usually make it whenever we have leftovers, but I couldn't resist the idea of being able to toss a packet in the microwave and have fried rice with an egg on top for breakfast whenever I wanted. Turned out to be a great purchase as a few minutes in the microwave produces a delicious bowl of rice, peas, carrots, and corn with a flavor-packed sauce. It actually makes more than needed for a hearty, filling breakfast. While it was being nuked I fried up an egg in a pan and then topped the whole thing with some Kinder's Japanese BBQ Cooking Sauce & Glaze (another warehouse purchase). My only regret is that these fried rice packs are a special item and may not be available much longer. Luckily, the packets take up no room in the freezer and cost about $12 for six packs. — <i>Dan Taylor</i></div><div><br /></div><div>#friedrice #breakfastideas #breakfastfriedrice</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-51312003203687497012023-11-20T13:30:00.004-05:002023-11-20T13:30:33.386-05:00Egg and Green Onion Mold from Eggs in Family Meals (1969)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQgSoF8A_5TRgmY5IJBs1QEhOblPQY6tl_zUsOcaIDNclqHSHjgBjPN9nN_UqW2yHsj2oPEY2jG0d8hiDVD83MJnbhuGCQvdw5K5p6y976quPZWdKtMuT1RwcnF1QqZPLU_kQKoLh0cAvwScKUheve1JFssTyRBHQRTpqqT8TmLyxfimy7EsMBg/s1080/Egg-Mold-Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQgSoF8A_5TRgmY5IJBs1QEhOblPQY6tl_zUsOcaIDNclqHSHjgBjPN9nN_UqW2yHsj2oPEY2jG0d8hiDVD83MJnbhuGCQvdw5K5p6y976quPZWdKtMuT1RwcnF1QqZPLU_kQKoLh0cAvwScKUheve1JFssTyRBHQRTpqqT8TmLyxfimy7EsMBg/w400-h400/Egg-Mold-Final.jpg" width="400" /></a></div><p>Egg-specting guests over the holidays? Well, nothing says “I’m an egg-cellent host” like the Egg and Green Onion Mold from ‘Eggs in Family Meals: A Guide for Consumers’ (1969) from the U.S. Department of Agriculture. This low-cal beauty has “just the right piquancy” and makes six ½ cup servings. Have cherry pie for dessert. Now, get out. According to the credits, this booklet was “Revised December 1967” and “Slightly revised March 1969”. Click image for full size picture. – <i>Dan Taylor</i></p><p>#eggs #eggrecipes #vintage #vintagerecipes #vintagecookbooks</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-45836502593982602982023-11-17T15:01:00.002-05:002023-11-17T15:01:25.241-05:00Cheeza Corned Beef from A Treasury of Bake Off Favorites (1969)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h2UpNpEi5NKv4wdQv40w6ajZq5HL8xXMT7pOXYh6moWgsHaU1AxfKLfFs5owzHGF4r10jQ1usXWXZK3VRZmEkIKUVfW1e2Gq-xtRRNqfnTDQo9k5lSz67bkDt7Ld2usuEqIed9n2xjU5XWJGrk4SLX3DZnvOIJZV6TzXkz1VovCAT7URGmNkSQ/s1080/pizza-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h2UpNpEi5NKv4wdQv40w6ajZq5HL8xXMT7pOXYh6moWgsHaU1AxfKLfFs5owzHGF4r10jQ1usXWXZK3VRZmEkIKUVfW1e2Gq-xtRRNqfnTDQo9k5lSz67bkDt7Ld2usuEqIed9n2xjU5XWJGrk4SLX3DZnvOIJZV6TzXkz1VovCAT7URGmNkSQ/w400-h400/pizza-final.jpg" width="400" /></a></div><span style="white-space-collapse: preserve;"><p>Who doesn't love to unwind on a Friday night with a nice glass of wine and a pizza? Then you'll love this "delightful mixture of sweet and piquant" featuring pickle relish mayonnaise (?), corned beef, and (checks notes) sour cream. From 'A Treasury of Bake Off Favorites' (Pillsbury, 1969). Might I suggest a nice Beaujolais, or if you're in the mood for a white wine, a dry Riesling. Click image for full size picture. — <i>Dan Taylor</i> </p><p>#pizza <span class="xv78j7m" spellcheck="false">#pizzarecipe</span> #vintage #vintagerecipes #vintagecookbooks</p></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-83429339703104413142023-11-15T19:19:00.001-05:002023-11-15T19:19:09.219-05:00Ham Cornucopias from Treasured Recipes of the Old South (1941)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2tzBVvZhdjVKLFpN7elwfE3bni81JgYwLVTHqWZrJYZz_M0_yE7aQxXCOXd0r4hiq14_YAeoeCqfQv5RWzc7Mm2Rr75Rf5vhpLqVvBwFv43DMA-HfykdXQem_WBzHKekePz2IkJfIyTOj0RHgCVX2VJMeB3E7GGY24ujSZynmoxnQnM9K3AeIw/s1080/ham-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2tzBVvZhdjVKLFpN7elwfE3bni81JgYwLVTHqWZrJYZz_M0_yE7aQxXCOXd0r4hiq14_YAeoeCqfQv5RWzc7Mm2Rr75Rf5vhpLqVvBwFv43DMA-HfykdXQem_WBzHKekePz2IkJfIyTOj0RHgCVX2VJMeB3E7GGY24ujSZynmoxnQnM9K3AeIw/w400-h400/ham-final.jpg" width="400" /></a></div><span style="white-space-collapse: preserve;"><p>Gosh darn-it, Mrs. Marie Kimball. I know you’re “an authority on early American documents, architecture, glass and Colonial furniture,” but why do you always have to take things too far? Your recipe for Ham Cornucopias starts off so well. We’ve got your thinly sliced deli ham (though it looks a tad thick), we’ve got your small pickles—representing the spike of the lily, of course—and then you have to ruin it by throwing in the gelatin mold featuring mayo and vegetable salad, not to mention the dang aspic jelly cubes as garnish. I’m nothing if not a gallant gentleman, but can’t we just have some deli ham slathered in cream cheese wrapped around a hunk of dill? To say ‘Treasured Recipes of the Old South’ (John Morrell & Co., 1941) is problematic is an understatement. And I'll leave it at that. Click picture for full size image. — <i>Dan Taylor</i></p><p><span class="xv78j7m" spellcheck="false">#vintagecookbooks</span> <span class="xv78j7m" spellcheck="false">#southernrecipes</span> <span class="xv78j7m" spellcheck="false">#vintagerecipes</span> <span class="xv78j7m" spellcheck="false">#recipeoftheday</span></p></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-43192600386013459372023-11-14T17:35:00.000-05:002023-11-14T17:35:04.787-05:00Frankfurters Go "High Hat" in Economy Salad from PET Milk Company (1939)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1QtG5HcyzG00l8wRotvJrSwcJb8UaAwIu8_-PZ46YUC6FF8e4hgKHKlG36B75erL8W4g0ylhi3xjRy6aGBFOai3Pm6Jg7S7vaUFY5UT7ZCgZbXkXon-oV7-nGCQIlzOeI9HXCzJgLPRZVKrFXcCrVYtd6FP6tDC8WvJXZc5B0yb0h9x7QuhHAQ/s1080/EconoSalad-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1QtG5HcyzG00l8wRotvJrSwcJb8UaAwIu8_-PZ46YUC6FF8e4hgKHKlG36B75erL8W4g0ylhi3xjRy6aGBFOai3Pm6Jg7S7vaUFY5UT7ZCgZbXkXon-oV7-nGCQIlzOeI9HXCzJgLPRZVKrFXcCrVYtd6FP6tDC8WvJXZc5B0yb0h9x7QuhHAQ/w400-h400/EconoSalad-final.jpg" width="400" /></a></div><span style="white-space-collapse: preserve;"><p>Mary Lee Taylor of the Pet Milk Experimental Kitchen makes a return appearance ... for a couple reasons. First, the holidays are coming up and we could all use a few extra pennies in our pockets. Second, I’m almost finished reading ‘Raw Dog’ by Jamie Loftus, so I’ve got frankfurters, wieners, and hot dogs dancing through my head. Granted, it was tough to pass up the “most unusual and delicious sauce” touted in the Salmon Casserole recipe, but when you introduce the Economy Salad recipe by saying “Frankfurters go ‘high hat’…”, I’m like putty in your hands. Click image for full size picture. (‘Delicious Wholesome Meals for 2 or 4 or 6’, Pet Milk Company, 1939). — <i>Dan Taylor</i></p><p>#vintage #vintagerecipes #hotdogs <span class="xv78j7m" spellcheck="false">#frankfurters</span> <span class="xv78j7m" spellcheck="false">#vintagecookbooks</span></p></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-78019999006979563572023-11-13T20:21:00.003-05:002023-11-13T20:22:11.553-05:00Meat Loaf from Fun to Cook Book (1967)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FC9myPzBTNAS8GiDOaqa6orXkNJPvbGhOzlCWtS_2vTFNCml15oqg1K5ysH9VgKowOlQBnIgDHIJGhsdM_PRP-f9K0aPkUcG4WTBjDaZClNq82WcVw4YPcxpRsZ4Wx-SeS2fn16iA6-Bc7XYzNTPShs3H_igmQhm1NVNWb9vQZXe2kz-H4fwzg/s1080/Kids-Cook-meatloaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FC9myPzBTNAS8GiDOaqa6orXkNJPvbGhOzlCWtS_2vTFNCml15oqg1K5ysH9VgKowOlQBnIgDHIJGhsdM_PRP-f9K0aPkUcG4WTBjDaZClNq82WcVw4YPcxpRsZ4Wx-SeS2fn16iA6-Bc7XYzNTPShs3H_igmQhm1NVNWb9vQZXe2kz-H4fwzg/w400-h400/Kids-Cook-meatloaf.jpg" width="400" /></a></div><br /><div>Today’s vintage recipe comes to us from nepotism baby Margie Blake. You’re probably familiar with the work of her mother, Mary Blake, cookbook pamphlet face of Carnation Evaporated Milk and author of such classics as ‘Teen-Time Cooking’ and ‘Right Eating Keeps You Swingin’’. Well, little Margie told her mom that some cookbooks had “too many words” while others were “too babyish” and were filled with “play recipes”. So poor Mary—already worn down from trying to come up with a Carnation Evaporated Milk-based cream sauce for Sardine and Liver Sausage Aspic Surprise—had to ignore poor Mr. Blake (first name unknown) and write ‘Fun to Cook Book’ (1967) so little Margie could pass it off as her own. Here's Margie’s recipe (wink, wink) for Meat Loaf. Thought I’m not sure why the illustrator decided to make it look like Margie had dropped it on the floor where it got covered in hair. Click image for full size picture. (‘Fun to Cook Book’, Carnation Company, 1967) – <i>Dan Taylor</i></div><div><br /></div><div>#meatloafmonday #meatloaf #vintagerecipes #vintagecookbooks</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-24961129001461200462023-11-10T11:45:00.002-05:002023-11-10T11:45:18.908-05:00Happy Veterans Day! Fried Liver Fingers (1966)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiUk-fWb8Ns3Ysgqd9WyzI2_wHpR0d-mZlAj_iFbM6yLM4R-MNAtDK-nkayNzGaCzlyzxDAb0FG92BRr_r5_evXJ6ILaSqUNKAiN4AMzXox4gsqibfTl1mp9cMvL3P9e6xwQqozM6EyqdEWfxDFug3sg3idzjWYd6dfVZdIXooJaJyazIfj-vPA/s1080/vets-day-final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiUk-fWb8Ns3Ysgqd9WyzI2_wHpR0d-mZlAj_iFbM6yLM4R-MNAtDK-nkayNzGaCzlyzxDAb0FG92BRr_r5_evXJ6ILaSqUNKAiN4AMzXox4gsqibfTl1mp9cMvL3P9e6xwQqozM6EyqdEWfxDFug3sg3idzjWYd6dfVZdIXooJaJyazIfj-vPA/w400-h400/vets-day-final.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>My uncles—Mike, Charlie, and Dan—are veterans of WWII and all made it home to live long lives. To them, and all who served, I say, “thank you for your service” and wish a Happy Veterans Day. (Insert awkward transition) That said, here’s some treats from ‘Dare to Excel in Cooking: Award Winning Group Recipes of USS Semmes (DDG-18)’. The Semmes, a Charles F. Adams-class destroyer which entered service in 1962, was the winner of the 1966 Ney Award for the “outstanding small mess afloat”. I’m not sure if the Fried Liver Fingers or Oysters Jambalaya helped secure the award, but here they are for the next time you have 20+ of your closest friends headed over. Oh, and the wonderful illustrations around the edges are courtesy of the Navy-Marine Corps Recipe Service and can be found throughout ‘Dare to Excel in Cooking’ (by Darrell Miles [LT, (SC), USN] and William Bigley [CS1, USN], 1966). Finally, a few words about the recipes contained in the cookbook from David F. Emerson, Commanding Officer of the USS SEMMES (whom I picture looks like Tom Atkins in LETHAL WEAPON): “Please note that the recipes are for food for strong young Americans who work in the open air; there are no dainty items here to divert a Continental palate”. (Click image for full size picture)— <i>Dan Taylor</i><div><br /></div><div>#vintage #recipes #cookbooks #neyaward #usssemmes #vintagerecipes #armedforces #vintagecookbooks</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-40278807480931510832023-11-10T11:40:00.003-05:002023-11-10T11:47:22.555-05:00Spicy Wieners 'n Rice (1963)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2opOqiWPyEy552WkKFGsEtK6weQuKAqsszGrSD-E0S9TL-Vfd865UmOSP3ioVemlBxVxdIqVM99Y0myLcrDfZbnx42Gyqc5PX7IwlW0XuIHdhXqSmGDn-qNdFmlE1hJ_Vw8gyJ2O_vhnV9v2mUqlMLKlBXfQZImgLP5nJ0KWURqZxO-ThbPGnRQ/s1080/Oscar-Final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2opOqiWPyEy552WkKFGsEtK6weQuKAqsszGrSD-E0S9TL-Vfd865UmOSP3ioVemlBxVxdIqVM99Y0myLcrDfZbnx42Gyqc5PX7IwlW0XuIHdhXqSmGDn-qNdFmlE1hJ_Vw8gyJ2O_vhnV9v2mUqlMLKlBXfQZImgLP5nJ0KWURqZxO-ThbPGnRQ/s320/Oscar-Final.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left; white-space-collapse: preserve;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left; white-space-collapse: preserve;"><left>Oscar Mayer might be “Specialists in sausage and smoked meats since 1883” but they’re also one of the titans of the recipe pamphlet. Our collection seemingly includes as many varieties of cookbooks and pamphlets from the “wurstmachers” at Oscar Mayer (now owned by Kraft Heinz) as the offerings from these sausage wizards. And this 1963 booklet celebrating their 80th anniversary is a fine example. Touting “80 recipes and suggestions, developed in the Oscar Meyer test kitchens”, this 48-pager features full-color photos and stylish illustrations highlighting everything from Wiener Spinach Casserole and Liver Sausage Peanut Buns to Liver Sausage Pickle Dip and Pumpkin-Hollow Dip (shhhh, the secret ingredient is liver sausage). Admittedly, it was hard to choose something to highlight but I know how you folks like to add a little spice to your life, so here’s something called Spicy Wieners ‘n Rice with a bonus recipe for Wiener Mashed Potato Pie. Click image for full size picture. (’80 Favorites’, Oscar Mayer, 1963) — <i>Dan Taylor</i> </left></span></div><p></p><p style="text-align: left;"></p><span style="white-space-collapse: preserve;"><div style="text-align: justify;">#vintagerecipes #vintagecookbooks #oscarmayer #hotdogrecipes #retrorecipes </div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-13266616.post-51870099639301952992023-11-06T17:00:00.005-05:002023-11-06T17:00:37.442-05:00Man-Dazzlin Coconut Dream Cake (1948)<p></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sLUqz9NDp4jptShCxwM8GzyfBSrD8InXL9KHlaq-c5PrG5EvSwd-2G_PCJfAEd44MKTR5XnNxJajxOmiKgrhEVA5wmu7M3ZB0wOW5LKrTPKwexXicEvHnx-fE1iZxtYsbXutGrlWy4fcZMe2QhHQQ-pCaKDs-h_HwK-3GaP0rgKj4Ji2s4mF5Q/s1080/Cakes-Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sLUqz9NDp4jptShCxwM8GzyfBSrD8InXL9KHlaq-c5PrG5EvSwd-2G_PCJfAEd44MKTR5XnNxJajxOmiKgrhEVA5wmu7M3ZB0wOW5LKrTPKwexXicEvHnx-fE1iZxtYsbXutGrlWy4fcZMe2QhHQQ-pCaKDs-h_HwK-3GaP0rgKj4Ji2s4mF5Q/s320/Cakes-Final.jpg" width="320" /></a></div><span style="white-space-collapse: preserve;"><div class="separator" style="clear: both; text-align: left;"><span style="white-space-collapse: preserve;"><br /></span></div>Alright, ladies! Got a man that needs “dazzlin”? Check out this lacy gold-and-white Ambrosia Cake featuring Swans Down Cake Flour and Baker’s Coconut. Complicated? Not a bit! You’ll have plenty of time to darn some socks, wash the kitchen floor, and get yourself all dolled up before your man comes home. Click image for full size picture. (General Foods, 1948) – <i>Dan Taylor</i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="white-space-collapse: preserve;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="white-space-collapse: preserve;">#vintage #recipes #vintagerecipes #cakerecipes #coconutcakes</span></div><p></p>Unknownnoreply@blogger.com0