This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
The Home Economists of the Crisco Kitchen at Proctor & Gamble recommended serving Seafood Neptune, Creamed Chicken, or Chow Mein over Fried Noodle Rings. Unfortunately, the pages for the first two recipes are missing from this crappy old paperback cookbook, so we’ll have to settle for authentic 1949 style Chow Mein. See the recipe for
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
I don’t like it when the folks who write the blogs I read go into great detail about their health issues. And so I will spare you the details of my left sinus. I’m hoping the onions and garlic will do the trick. H/T to Dining with Donald for the periogie inspiration. Homemade. What a
Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus. Variations
This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
It’s a longish recipe, but absolutely worth the the effort of making everything from scratch. Full recipes for chicken, sauce, and crust here. First posted on Pi Day, 2015.
[from February 18, 2015] I first posted this recipe over three years ago and it’s worth a do-again. It comes from 500 Delicious Recipes from Leftovers which is part of the Encyclopedia of Cooking. If you enjoy cookbooks and cooking– or if you have a fridge full of leftovers– you’ll want to hit that link. What a hoot!
[July 19, 2015] This was an interesting cake to watch bake. You expect a cake to come out of the oven finished. This is not what happens with this cake. “Pour topping on cake.” The topping simmered and splattered around the edges. We’d commented that according to the recipe it was a dry cake but
Good food is of prime importance to my family, therefore; I shall take pride in doing an outstanding job of cooking from “The Cooks Creed” in Meta Given’s, The Modern Family Cookbook (J.G. Ferguson Publishing Company, Chicago, 1942) That’s a Johnsonville smoked brat, Campbell’s pork & beans, and homemade macaroni salad with yellow bell peppers,