Saturday, March 22, 2008

Those Were the Days My Friend

Oh boy oh boy oh boy.

I was rummaging through an old box that was Dave's from YEARS ago.. and came upon this long-lost treasure of 60's and 70's cookbooks and cooking magazines.

My favorite magazine find? 1973 Better Homes and Gardens 'Best Budget Recipes'. That was a year before my youngest son was born! Want to laugh and feel your arteries harden? Read on then, brave ones.

From the "Crafty Sandwiches" Section:

Hobo-Logna Bunwiches

Take a bamboo skewer and alternate the following; cubed unsliced bologna, cubed pineapple chunks, cubed green peppers. (picture looks like cubes are about 3/4")

Combine 1/2 cup catsup with some hot sauce in it, 2 tbl minced onions, 2 tbl cooking oil, 1 tbl lemon juice, and 1 tsp dry mustard. Mix it good. Broil the kabobs on the outdoor grill (yes, waste some coals on this recipe) and then brush with sauce turning frequently as you grill. Should only take 10 minutes, if that. Serve hot on hotdog buns and wow your family!

From "Beefed-up Barbecues Section:

Pizza Dogs

The following will be combined: one beaten egg, 3/4 cup soft bread crumbs, 1/4 cup milk, 1/2 pound bulk "pizza" sausage, 1/2 pound ground beef.

Then, get some of those frankfurters out and shape the meat mixture around those dogs, leaving the ends open (not kidding). An uncirmcusized pizza dog, as it were. Roll each between waxed paper to get them into a uniform thickness. Oh baby. Chill...the dogs. Later, grill over med. coals for 15 minutes turning frequently. Oh, brush with pizza sauce while you are doing this. Serve in those frankfurter buns and watch the fun begin.

From the "Seafarers's Supper" Section:

Okay..just titles here.

Fish Sticks Polynesian
Tuna Noodle Casserole
Fish and Chips
Tuna Cheese Puff
Salmon Tetrazzini

all the fish is canned except for the frozen fish sticks

From the "Penny-wise Pork" Section"

BBQ'd Pork Chops

1 can of tomato soup, 2 tbl brown sugar, 2 tbl vinegar, 2 tsp worcestershire sauce,
1 tsp instant minced onion, 1/2 tsp dry Italian salad dressing mix, 1/2 tsp dry mustard, 6 one-inch pork chops and 2 tbl "shortening".

Combine the first 7 things for the sauce. Brown chops on both sides in the hot grease. Pour off all excess fat..before it turns solid again. Pour the sauce over the chops and simmer about an hour..basting occasionally. That's a BBQ!

You only need to get the coals out for that processed meat!

Ya gotta laugh. There is a entire section on impressing others on a shoestring. Want a sampling?

Chicken Cacciatore
Sweet-Sour Chicken
Baked Chicken (except they use sliced dried beef on the bottom, then the chicken breasts, then the bacon).

Salmon Steaks (real ones)
Frozen scallops (using instant minced onion)

Hey, chopping onions took way too much time in the early 70's.

If anyone needs a casserole to take to a church potluck, I got em here.

Tomorrow, I make leg of lamb. Hopefully I'll be able to post some pics. I make a damned good leg'o'lamb. I came up with a fabulous dressing for my mediterranean salad and I'll share that as well. We used some on pasta tonight and.. Oh! Me love the Greek-style pasta.

**I'll be reciting Dales prose before dinner. Check it out..and the comments are way worth a read.

Passion of the Dale

3 comments:

Dale said...

Your post reminded me of a Spam in Aspic recipe a friend showed me from an old cookbook once. I shudder but not in a good way. While looking for it, I came across this site. Happy Schmooking!

Melly/Melody/or Mel said...

Oh...can't wait to have those cow udders.

Eileen and Sue said...

Now there is a recipe book for Andrew Zimmer, I might just send that link over to him. I love that catbox cake..at least I hope it was a cake