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
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
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
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
A colleague of Mr. Big Food’s gave us deer meat last week. You know what that means? Saturday. Deer meat burgers. On the grill. Hardwood & charcoal. What a great time to be alive! Mr. Big Food grilled burgers out already this season. I’ll be posting a few (beef) burger recipes tomorrow, but why wait?
As I mentioned at the AosHQ pageover on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces. What follows is a sauce-making primer from Grand Diplôme Cooking Course, Volume 2 (1971). [For ease of reading, I’ve omitted quotation marks.] Let me remark that after having read all this,
As I mentioned at the AosHQ page over on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces.
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.
For the leftover corned beef and cabbage Corned Beef is not actually a variety meat but we include it here because it is the same type simple family food as many of the variety meats. Le Melange Americain, as the French call Corned Beef Hash, is a typical American dish. Thrifty New Englanders prepared corned