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Frosty Pumpkin Pie

November 9, 2021

Gingersnap Crust (below)

1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans

Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST

Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.


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

Schwalbennester (Swallow nest)

November 6, 2021

4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.


© Shufunotomo Co., Ltd., Japan 1972

Gleaming Jewels

October 27, 2021

Top of stove

This glistening “gelatin-type” dessert is light, tasty and a different approach from the usual Japanese sweets. It sets at room temperature and is entirely unusual in texture from Western style jelled desserts. There is an extra bonus in this creation. Agar agar is seaweed and tasteless by itself. Highly nutritious and has advantage of “holding up” even on a moderately warm day where regular gelatin would melt.

2 long sticks red agar agar (Japanese kanten) this amount equal to ½ ounce agar agar
3 cups water
1 ⅓ cups sugar
dash salt
1 teaspoon lemon juice
1 cup crushed canned pineapple packed in heavy sweet syrup or canned mandarin oranges, juice combined with fruit and measured together.

Wash and squeeze agar agar in a bowl with lots of cold water to remove any sediment. Rinse and remove all water by squeezing agar agar. Some red coloring will be lost in this rinsing process. Place agar agar in sauce pan. Add 3 cups water. Soak 30 minutes. Then cook over medium heat. Stir until agar agar is dissolved. Add sugar and salt. Stir again. Strain through a fine sieve into a 9 inch square pan. Add lemon juice. Stir again. After 15 minutes add fruit. When set, cut into desired shapes.


©Shufunotomo Co., Ltd. Japan 1974

Beef Upside-Down Pie

October 13, 2021

Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750

Creole Beef and Rice

September 27, 2021

Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Milk Foo Young

September 16, 2021

INGREDIENTS:-

½ cup crab meat (2 crabs, weighing about 1 lb)
2 slices ginger, (2 stalks spring onion)
6 egg whites
1 ¼ cups milk
3 tbsps cornflour
1 oz cooked ham (finely chopped)
1 oz vermicelli
Oil for deep frying (lard for better results)


Seasoning:-
¾ tsp. salt
½ tsp. monosodium glutamate

METHOD:-

  1. Clean crabs and steam with ginger and spring onion for 20 minutes. Pound to crush shell, extract all the crab meat from crabs.
  2. Mix milk with cornflour and egg whites, stir well and add in seasoning and crab meat.
  3. Deep fry vermicelli in hot oil until crispy; place on dish.
  4. Deep fry crab meat batter in very warm oil (150F), push it gently with spatula until it curdles. Drain pour over crispy vermicelli, sprinkle with finely chopped ham. Serve hot.

(Copyright Reserved) Printed in Hong Kong.

Pieathlon 8 – Rum and Butterscotch Pie

September 9, 2021

Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.

Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream

Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.

Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.

Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.

The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.

Checkout the pies made by the other bloggers:

Retro Food for Modern Times

The Nostalgic Cook

Dr. Bobb’s Nostalgic Kitchen

Silverscreen Suppers

Recipes for Rebels

Grannie Pantries

A Book of Cookrye

Dinner is Served 1972

Oreilles de Porc au Fromage (Pigs’ Ears with Cheese Sauce)

September 1, 2021

ingredients:
4 pigs’ ears
salt
2 carrots
2 onions
4 cloves
1 sprig thyme, or ½ teaspoon dried thyme
1 bay leaf
pepper
1 Tablespoon flour
2 Tablespoons butter
juice of 1 lemon
½ cup crumbled cantal or mild cheddar cheese
2 egg yolks, slightly beaten
1 cup heavy cream
nutmeg

instructions:

  1. Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
  2. Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
  3. Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
  4. Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
  5. Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.

A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.


©Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Turkey Loaf

August 23, 2021

8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk

Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.


SERVES 6
Preparation Time 1 ½ HR

Approximate calories per serving… 250

SUGGESTED MENU
Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf
Custard

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Grape Bavaroise

August 12, 2021

1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration

  1. Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
  2. Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
  3. Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
  4. Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
  5. Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.

SUGGESTED MENU

15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4

Numbers refer to other Good Housekeeping card


Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.