Posts from the ‘Cook Book’ Category
While now it may look like the backup kitchen at a big city church built in the 1930s, this Ideal Modern Kitchen from The Lily Wallace New American Cook Book would have been the bee’s knees in its day. Check out the mural; do you have a mural along the ceiling in your kitchen? How about the big hanging lights which are designed to take 200-watt bulbs that sweat blistering heat from 10 feet up? Rounded corners on the cabinets? I want those now.
Truthfully I’d cook here; a perfect upgrade – aside from the electrical system – would be stainless steel appliances. And I’d keep the mural 🙂
I have to admit that the 1961 version of a night out at the beach doesn’t look too bad!
Looks like they have a crock of beans, and roaring driftwood log, and plenty of hot dogs to make it through the evening. These and other classic 60s images or recipes can be found in the Betty Crocker Outdoor Cook Book:
It includes things like The Basics of Barbecuing, what kind of equipment to use, and recipes on all sorts of things to roast – from meat to vegetables. And frankly, the artwork is awesome:
Our copy was found at a roadside antique barn for a few bucks. I also see that eBay has copies for super cheap too.
After seeing this in the Pillsbury Entertainment Idea Handbook, I decided to add it to the blog post I was writing about all the pictures. But the more I looked at the photo above, the more I wanted to eat it. Something about it looked good. Helps that I love green beans, and also that the stunning Mrs. BelRedRoad loves to cook. She decided to make them for Easter 2012.
First thing she noticed was that mushrooms weren’t part of the recipe.
The ingredients were pretty simple: green beans, celery, and almonds. The two latter items are sauteed before they’re mixed with the beans. While our results looked different from the 1970 picture, they tasted great!
From: Party Like It’s 1970
Telly Savalas was a Man’s Man. Some say he was The Man. It helped that he played one on TV.
No matter how he’s viewed by the masses, Telly cut profile like no other in the history of entertainment. His voice – to those of us who grew up in 1970s – is immediately recognizable. His tough/cool attitude lent itself to a unique way in every role he played. He single-handedly made lollipops and pork pie hats cool. From 007 Bad Guy to NYPD Good Guy, Telly did it all.
And he loved to cook.
Bon Appetit magazine interviewed Telly Savalas for their January 1978 issue, while he was on location filming for his series Kojak. The interview was rich with his opinions on entertainment, stories of family, and wild tales dinners out in foreign countries with the likes of Rod Steiger and Peter Ustinov. For him, dinner time was a family affair surrounded by friends and relatives. He loved all the basics: meat, fruit, and vegetables – done with a Mediterranean flare.
There’s something to be said for a guy who could cook, act, and had kids old enough to be the parents to his other kids. Telly was confident, strong, unique, and like no one who has graced the screen since he left us for the Great Squad Room in the sky. May he Rest In Peace.
Let’s face it: For us carnivores, we want our meat to look like meat.
It must be brown to be appetizing. Even brown-ish will. But any other color is a pretty tough sell when expecting the flavor and hue to match. Bottom line: If you present me with a serving plate of cabbage jammed full of a warm substance that’s the color of faded stucco, I’m going to bolt from the table faster than a Vegan at a rib joint.
The early 1970s were considered a paradise for those looking for “Jiffy” or convenience meat dishes. We’ve seen the trend in alarming color when confronted by Meatza. Family Circle released this entry into the spoonable meat category in 1971, when they published the “Great Ground-Beef Recipes” book. I will admit that it has some good recipes and ideas. Since I’m a meat eater a lot of it looks good. But flipping through the pages will expose an occasional picture so vile and unnatural that even the biggest Elvis impersonator convention won’t clear the vision from behind my eyes. Tragically, with this one, I’m left with more than just a visual; when I look at the photo above, I feel the warm rubbery consistency of Steamed Gelatin Meat on my tongue as it slides towards the throat in an almost gravitational path to the stomach. Describing that was a best appetite suppressant ever.
The dish is described like this in the book:
This new look way with ground beef is Danish-inspired Stuffed Cabbage Crown. Beef is seasoned and stuffed into a hollowed out jumbo cabbage, then steamed. Cut in wedges for serving, and top with gravy.
Well at least the gravy part is on the right path. By the way, I used a search engine to locate pictures of “Danish Stuffed Cabbage” and didn’t find much. I found stuffed leaves and Danish Red Cabbage, but like nothing above – which is a massive plant injected with seasoned tan extrude-beef. I’m sure Danish Stuffed Cabbage exists in some measure outside the marketing office which wrote the above plug.
And don’t forget that you can fry up the leftover wedges in a pan. In oil. Downed with Chianti.
Of course now the challenge is to make this in a way that it looks as palatable as Family Circle wants it to be! It you do it, I’ll post it
Photo and recipe ©1971 Family Circle Great Ground-Beef Recipes; All rights reserved by publisher and are posted here for entertainment purposes only.
It starts off innocently with an Easy Bake oven.
You learn how to cook with a lightbulb, only to realize that the portions just aren’t big enough. Soon, you move to cooking snacks with Mom on the big stove. Next you start looking at the mixes and sneaking in a baking session or two as a latch-key kid before Mom and Dad get home.
You buy your first cake mix at 13.
Eventually you discover that you know more about cooking than the Home-Ec teacher, and are now able to whip out perfect cakes, pies, cookies and such with ease. You’re up until all hours of the night, perfecting the mixes with your own ingredients. The angel food cakes need more bounce, and the muffins simply don’t have that certain secret nuance.
You spend your Fridays at restaurants, taking pictures of dessert. Your Saturdays are devoted to recreating them in your special way.
Face it: You probably started like Little Shelly Sugar in this ad, with a love for sweets and kitchen fortified by your Mom’s hard-core appliances. Chances are you have a few of them still, gracefully draped in brown or avocado green. Your friends may chuckle at the colors, until they taste your desserts.
It’s okay, because we need you to make our lives sweeter 🙂