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Pieathalon 2018 – Meet Crazy Neighbor Dude

August 20, 2018

As y’all might recall, once a year I participate in Dinner is Served 1972‘s pieathalon with a bunch of other vintage obsessed food bloggers. We swap recipes and bake what we’re assigned. Because I’m a Class A bitch, I always submit something horrible for someone else to make. That’s how I roll. This year I offered up “Cool Mint Cookie Pie” which I’m pretty sure tastes like tinted green sadness. In return I received Dutch Peaches and Cream Pie.

According to the Googles, there’s nothing Dutch about a Dutch pie. And honestly, there’s nothing about this pie that made me want to eat it. That’s where Crazy Neighbor Dude comes in.

I’m super lucky, given that I’m a Class A bitch, to have good neighbors on both sides of my home. On one side the kids babysit my dogs when I’m out of town, and on the other side Crazy Neighbor Dude is my safety net. He’s scared off whackjobs from my yard, taken me to the ER, and has actually babysat me. In exchange, I bake for him. He gets cookies, cupcakes and I even got him his own pie plate that he drops off to have refilled with homemade pecan pie. The poor bastard I’m married to doesn’t get the same kind of homebaked love. (Class A bitch, remember?)

So, this recipe is pretty simple. Even easier when you half-ass it like I did. The pie crust came from the Pillsbury Doughboy and the peaches came pre-sliced in a can.

Pre-sliced peaches FTW

Throw on some sugar, flour and cinnamon

Slather it up with sour cream and a little more cinnamon sugar

Baked up and oozing.

And then delivered it to Crazy Neighbor Dude! Btw… I have him so well trained that all I have to do is text him the word “Driveway” and he comes running.

Meet Crazy Neighbor Dude. Yes, that’s a cannon in his yard.

Crazy Neighbor Dude’s official review:

Just had a slice of pie, still slightly warm and I gotta say! It tasted classic. Warm peach is always delicious. The top layer was quite tricky on the eyes. Lol. It looks like it’d be crusty but when I cut into it it was very soft. Lol. The texture is quite amazing. It has a perfect amount of crunch to it.

So… there you have it. Crazy Neighbor Dude approved.


5th Annual Pieathalon Pieathletes

Yinzerella
Dinner Is Served 1972
Kate’s Pie

Kelli
Kelli’s Kitchen
Chocolate Mousse Pie
Dr. Bobb
Dr. Bobb’s Kitschen
Ritz Cracker Mock Apple Pie
Kelly
Velveteen Lounge Kitsch-en
Marguerite Patten’s Cheese Pie
Jenny
Silver Screen Suppers – The Wonderful World of Film Star Eating and Drinking
Sweet Onion Pie
Kari
The Nostalgic Cook
Tansey
Poppy Crocker
Granny Pantries
Strawberry Ginger Pie
The Battenburg Belle
Battenburg Belle
Frosty Vanilla Pie
Sally
Mycustardpie.com
Mock Pecan Pie
Taryn
RetroFoodForModerntimes
Vincent Price Pineapple Meringue
Camilla
Culinary Adventures With Camilla
Peaches and Cream Tart
Peter Fuller, Curator of Vincent Price Legacy UK
The Sound of Vincent Price & Vincent Price Legacy UK
Puddin n’ Pie
Renee Quintana
Tortillas and Honey
French Raspberry Pie
Unofficial Mad Men CookBook
Aloha Meringue Pie
Retro Mimi
Once Upon a Salad
The Millionaire
Sue
Vintage Cookbookery
Yul Brenner’s Walnut Pie
Wendy
A Day in the Life on the Farm
Tyler Pie
Clara Silverstein
Heritagerecipebox.com
Olde English Egg Nog Pie
S.S.
A Book Of Cookrye
Cool Mint Cookie Pie
Debra
Eliot’s Eats
Apricot Meringue Pie
Judy Gelman and Vicki Levy Krupp
BookClub CookBook
Weight Watchers “Almost a Pie”
Greg Swenson
Recipes4Rebels
Seafoam Cantaloupe Pie
Kaci
Homicidal Homemaker
Lemon Beer Sponge Pie

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Curried Cottage Cheese Salad/Tomato Bhurtha

August 8, 2018

Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.


© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Cherry-Olive Salad

July 25, 2018

1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.

Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.

Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hamburger Pie

July 19, 2018

1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
3/4 cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)

Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt pepper, onion, catsup and milk. Spread in ungreased pie pan, 9×1 1/2 inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. 4 or 5 servings.

Storing, Freezing, and Thawing Uncooked Ground Beef
STORE, loosely covered, in coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing).

FREEZE for longer storage. Wrap one-pound packs or individual patties in freezer wrap, separating patties with double layer of freezer wrap. Label with date. Store no longer than 4 months.

THAW wrapped 5 to 8 hours in refrigerator or cook patties frozen.


© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hawaiian Turkey Curry

July 16, 2018

2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Fruited Gelatin Whip

July 13, 2018

1 package (3 oz.) cherry-flavored gelatin
Water
1 cup sliced bananas
1 cup chopped, pitted sweet red cherries

Dissolve the gelatin in water according to package directions. Pour about 1/2 cup of the dissolved gelatin mixture into a 5-cup mold. Arrange several slices of bananas in the gelatin; chill over ice until firm.

Meanwhile, chill the remaining gelatin and fold in 1/4 cup each of the sliced banana and chopped cherries. Turn mixture into the mold; chill until firm. Place bowl of the remaining slightly thickened gelatin over a bowl of ice cubes and water; whip with a rotary beater until beater leaves tracks in the whipped mixture. Fold in remaining cherries and bananas; turn into the mold on top of other two gelatin layers. Chill until firm.

Unmold the gelatin onto a serving plate. Garnish, if desired, with tiny clusters of seedless grapes and additional sliced bananas and whole cherries. Makes about 6 servings.


Published by –COOKINDEX– Divions of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Frozen Fruit Salad

July 2, 2018

1 can (8 1/4 oz) pineapple tidbits
3 tablespoons lemon juice
1 envelope unflavored gelatine
1 pkg (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup sliced banana
1 can (11 oz) mandarin-orange sections, drained
1/2 cup drained maraschino cherries, halved
1/3 cup coarsely chopped walnuts
1 cup heavy cream, whipped
1 large bunch watercress

1. Drain pineapple, reserving liquid.

2. Pour lemon juice into measuring cup and add enough reserved pineapple liquid to make 1/2 cup. Pour into small saucepan.

3. Sprinkle gelatine over liquid in pan. Let stand 5 minutes, to soften.

4. Heat over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

5. In large bowl, with wooden spoon, beat cream cheese and mayonnaise until smooth. Add drained pineapple, marshmallows, banana, orange sections, cherries, walnuts and gelatine mixture; mix well.

6. Refrigerate – about 20 minutes, until mixture mounds slightly when dropped from spoon.

7. Gently fold in whipped cream until well combined.

8. Turn into 9-by-5-by-3-inch loaf pan lined with waxed paper. Freeze at least 4 hours, until firm.

9. To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.

Makes 12 to 16 servings.


© Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.