Posts from the ‘Cook Book’ Category

Anthropomorphic Poker Snack

20131206_144238_NE 19th Pl

We shall call him “Egguin.”

Found in an entertainment cookbook from the late 60s / early 70s, this little guy is at the very least creative – made from a hard-boiled egg and olives. I don’t like olives all that much. ¬†But I do like imagination!

And a good piece of ham ūüôā




The Ideal Modern Kitchen [1945]


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 ūüôā

Wiener Roast on the Beach `61

wiener roast

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:

bc outdoor cookbook

It includes things like The Basics of Barbecuing, what kind of equipment to use, and recipes on all sorts of things to roast Рfrom meat to vegetables.  And frankly, the artwork is awesome:

bc outdoor cookbook2

Our copy was found at a roadside antique barn for a few bucks.  I also see that eBay has copies for super cheap too.

Green Bean Supreme [1970]


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 – Bringin’ Home The Chicken. Baby.

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.

Telly Savalas' Swingin' Trailer Pad

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 Рdone with a Mediterranean flare.

Telly Savalas Cooking

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.


If Only It Looked Like Beef

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.

Future Sugar Fiend

Kitchen Aid Ad

One of each please ūüôā

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 ūüôā

Kitchen Aid Ad

Bon Appetit Magazine - January 1978

Meatza – Easy, Nutritious, Attractive?


This gem of culinary shellshock skill and mastery comes from the June 1976 issue of Bon Appetit magazine.

Yes that’s a pizza crust made from meatloaf.¬† Yes those are pitted avocado halves, swimming happy and care-free in a viscid hot pool of cheddar cheese sauce.¬† Parsley and tomatoes are perched atop the steaming dinner pile to¬†make it healthy.¬† I reserve the right to love the bacon. In an epic spin on “make some food look like something else,”¬†this recipe¬†uses rib-sticking¬†hand-processed meat product¬†to create an equally unhealthy comfort food.¬† I would have never considered mimicking one¬†from the other.¬†¬†But when strapped for time in the Seventies, innovation it seems came out in shades of green and brown. And topped with avocados.

“Consider the Avocado Meatza,” Bon Appetit writes, “an Americanized version of pizza.”

The method for making this quick, hearty meal starts off much like meat loaf. Instead of being baked in a loaf pan, however, the mixture gets patted out like a pie shell on a baking sheet, and coolking time is cut to a fraction. Most meat loaves required at least an hour; the Meatza takes 20 minutes.

Undiluted cheddar cheese soup goes atop the half-baked meat; avocado slices and bacon alternate pinwheel fashion over this sauce. Cherry tomato halves circle the edge and the colorfully garnished dish goes back into the oven for another 10 minutes.

Easy, nutritious, and attractive.

I’m thinking “Easy” is the only truthful claim.

I will admit that it does have a certain allure. I can’t stop looking at it, like the shapeless form at the base of a tall building that I know at one time walked upright. Like the nose of a train that took out a cow on the Great Plains. Like any recipe that uses Vegetable Jell-O. Incidentally, when I was transcribing this from the magazine, I mis-spelled meatloaf as meatload.

Either one would be accurate.

Gossipy Sweet Buns

Gossipy Sweet Buns

Scan credit: Reid Beels (Creative Commons)

I’m confused. ¬†Is Sweet Buns the cook, or is the Cook making Sweet Buns? ¬†Guess it doesn’t matter with such awesome Sixties art.¬†Capri Pants and Princess Phone for the win!

If you want to view the recipe full size, just click HERE.

Original Scan courtesy of Reid Beels: On Flickr

Vegetable Jell-O – It’s Salad-Tastic!!

Scan courtesy of X-Ray Delta One

This is your brain on Jell-O; any questions?

To my wife, there are few things in the world more repulsive than vegetable Jell-O. And she may be onto something; this picture is like Brain On A Plate!

The comments on Flickr about this advert were even more awesome than the picture they were commenting on:

BarryFackler Perfect! Pre-made barf.

cathemoel Looks like it would sting like hell if you encountered it on the shore.

Badger 23 Floating leftovers, now with olives!

rickb460 The Jello mold that stares back!

Mary (David’s wife)¬†But Mommmmmmmmmmmm, it’s looking at me!!!!!!!!!!!!!!!!!!!!!!

Dr. Monster olives..celery..cheese?! in what, lime??

EmBee’s Web¬†Its hard for me to believe I’m saying this, X, but I’d actually rather be served from that wierd buffet in the next pic.

Howard Dickins¬†¬†The slice of tomato at the bottom even looks like a rudimentary mouth.¬†Ew! I’ve gone right off eating my lunch now…

Retro Mama69¬†¬†When my mom discovered this recipe, she did not stop doing it, her secret ingredient was meat!….. We really hate this salad jell-o! She forced us to eat it!! …. But we still survived…

Roger Rua Now I know what I’ll be serving at the next holiday gathering, but I’ll make it better, I’ll add diced SPAM.

StevenM_61 Spam, spam, spam, spam, spam, spam. Wonderful spam, lovely spam.

HELLO CHICAGO Spammed Jello? Surely you jest. That would be inhuman.

mgabrys¬†From the age of angry food. Food that existed only to make you wonder what people who weren’t white were eating, and why they weren’t pissed-off all the time.

Strangelovecraft¬†What was this 50s-60s obsession with suspending damn near EVERYTHING in gelatin? I remember an old cookbook I used to have that had a recipe for “Weenies in Aspic”. The finished product lived up to its name…

mgabrys¬†Oh that’s nothing – you’re talking about the years where casseroles were a food group. I mean forget cookbooks – there were a multitude of casserole volumes you had to wade through just to get to jello – which then stretched on another 3500-pages.

Lara In Clover¬†We were subjected to shredded cabage, shredded carrot, green olives, and celery slices in lemon jello quite often. And it would be in a mold like a bundt cake pan, with mayonnaise in the middle, so you could put a big ‘ol dollop on top of your cabbage jello. My mom would have loved the jello above back in the day!

bona browser Looks like a Klingon delicacy.

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