The day finally came..... Today is the day that I picked a savory gelatin salad out of the jar. Luckily (...sort of I guess) it was a simple salad that just mixes some raw veggies into the gelatin mixture that is flavored with vinegar and grated onion. So no crazy deviled egg or seafood gelatin … Continue reading The Gelatin Diaries: Vegetable Salad
In Peg Bracken's Appendix to The I Hate To Cook Book, there is a dessert recipe simply titled "The Cake". No descriptors or cute names just The Cake. It sat there in the back of my mind wondering about this cake recipe. It uses a box cake mix that she doctors up with some instant … Continue reading Peg Bracken’s The Cake
To know the history of the Grasshopper Pie, we first need to discuss the drink that inspired the dessert because, unlike the chicken and the egg, we do know which came first. For those who are not familiar with this alcohol concoction, the Grasshopper is made by shaking some cream, crème de menthe and crème … Continue reading Grasshopper Pie
The caption on the picture in the Barbecue Book reads: Blue Cheese Slaw - an old favorite with a new serving idea. Fold big bologna slices or other round ready to serve meat into ruffles. Cheese spread helps hold them together. This is what I love about the 60s. They always have to be extra. … Continue reading Ring of Meat
I love the vintage kitchen. I am always amazed at what they were able to accomplish without most of the modern conveniences of today. Its sometimes hard to imagine a life without food processors, refrigerators, blenders and dishwashers. I love finding old booklets giving housewives recipes to show the range of these items as they … Continue reading Welcome to Quaint Cooking!
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