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Two Family-Style Entrées

October 13, 2019


1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips

Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.


1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard

Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII, All Rights Reserved. Printed in U.S.A.

Chicken Mousse

September 16, 2019

;©1963 Knox Gelatine, Inc., Johnstown, New York Printed in U.S.A.

Beef Chowder & Cauliflower-Tuna Ahoy

September 4, 2019

1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

That One Time I Fed Crazy Neighbor Dude Cat Food (Pieathalon 2019)

August 20, 2019

Every year I enter into Yinzerella’s (Dinner is Served 1972) pie contest. I start off really enthused for this project. I like pie. I also like submitting something quasi-fucked up for someone else to have to make. I love to submit stuff from Weight Watchers, because, well, they are invariably nasty. Like this year I offered up cherry pies that are made from cherries, gelatin, bread crumbs, and the tears of out of work carnies. Usually, in return, I get something edible. The other participants aren’t quite as evil mischevious as I am. Until now. Apparently, Kelly at Velveteen Lounge has decided it’s time I get my comeuppance. This year, I get to make a cat food pie. Thanks, Kelly.

Salmon CUSTARD Pie. Just let that sink in for a moment. I’ll wait.

Now, I’m not a fish girl. Well, lemme clarify that. I like the occasional fish stick or tuna sandwich, but other than that I have no interest in it. Let’s be honest, it smells funky. Ever had someone in your office heat up their fish lunch and thought about all the ways you could disembowel them? So, suffice to say, there’s no way in hell I would be taste testing this dish. So, who you gonna call? Crazy Neighbor Dude that’s who. He’s like Mikey. He’ll eat anything I offer him. Including baked cat food it would appear.

So, this nightmare starts with salmon. Correction, CANNED salmon. Because, of course, it does. Have you ever opened a can of salmon?

It’s slimy. It’s got all kinds of manky skin bits. And bones. Fucking bones. Why can’t they take those out? Whatever happened to work ethic? Would it be so hard to go the extra mile not to make me dig my fingers in nasty slimy fishy bits?

The green onions are about the only part of this recipe that doesn’t make me want to gag, and the smell of them cooking in butter does what it can to mitigate the stench of the canned salmon. Well, that and copious amounts of Lysol, bless its chemical-laden heart.

Toss all the ingredients together in a bowl. We’re all agreed that this looks like vomit. And it’s probably triggering your gag reflex as much as mine. Good times. Thanks, Kelly.

Toss into pie crust, bake. And text Crazy Neighbor Dude to come fetch.

His first question was “So, it’s like salmon, eggs and green stuff?” Nailed it in one Crazy Neighbor Dude!

So, I sent him on his merry way with his pie and went back to drinking and periodically spraying Lysol every time I got a whiff of fish. Then, my phone starts buzzing.

It’s entirely possible that I’m going to have to move. Thanks, Kelly.

Salmon Custard Pie Recipe is from the Farm Journal’s Complete Pie Cookbook Circa 1965

Pieathalon 2019 Participants
The Homicidal Homemaker
The Nostalgic Cook
Velveteen Lounge Kitsch-en
Vincent Price Legacy UK
Grannie Pantries
A Book of Cookrye
Retro Food for Modern Times
Dinner is Served 1972
Kitchen Confidence
Doctor Bobb’s Kitschen
Culinary Adventures with Camilla
Recipes 4 Rebels
Silver Screen Suppers

Cherry Pies

August 19, 2019

1 cup frozen unsweetened cherries or (30 small fresh pitted cherries)
1/2 cup cold water
Artificial sweetener to equal 4 teaspoons sugar, or to taste
1 envelope unflavored gelatin
Dash of cinnamon
2 slices enriched white bread, crumbed
2 tablespoons imitation (or diet) margarine

Combine cherries, cold water, sweetener, gelatin, and cinnamon in a small saucepan. Stir over low heat until gelatin is dissolved. Reserve one-fourth of the bread crumbs. Divide remainder in half and press against bottom and sides of 2 individual pie dishes. Divide cherries evenly into dishes, and sprinkle each portion with equal amounts of remaining crumbs. Bake at 350° (moderate oven) for 10 minutes or until topping browns. Dot each pie with 1 tablespoon imitation margarine, and bake 1 minute longer. Makes 2 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fish Stick Favorites – Fish Stick Casserole

August 6, 2019

Fish Stick Casserole

1 package (5 ounces) precooked rice
3 tablespoons butter or margarine
1 small onion, minced
2 tablespoons minced green pepper
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 package (8 ounces) frozen fish sticks

Cook precooked rice as directed on package; place in a shallow baking dish. Set oven for hot, 400°.

Melt butter in a saucepan; add onion and green pepper. Cook until onion is soft but not brown. Add and stir in tomato sauce, sugar, vinegar, Worcestershire sauce and salt; cook and stir 5 minutes. Pour sauce over rice. Arrange fish sticks on top of rice. Bake 15 minutes, or until fish sticks are heated through. Makes 4 servings.

Fish Stick Favorites

Place the contents of 1 package (8 ounces) fish sticks on a cooky sheet. Sprinkle fish sticks generously with grated Cheddar cheese. Set oven for hot, 400°. Bake 15 minutes or until fish sticks are heated. Arrange fish sticks on a platter and serve with Tartar Sauce (See Index F), if desired. Makes 2 to 3 servings.

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

Blueberry Cream Cheese Salad

July 24, 2019

Preparation time: 10 to 20 min.
First chilling time: 35 min.
Second chilling time: 2 to 4 hrs or overnight

You can prepare this salad in individual molds or one 4-cup
fancy mold. One layer is blueberries in gelatin, and the second is a creamy cheese mixture that takes the place of a dressing. unmold the salad on a bed of crisp greens and top with toasted pecans for a beautiful presentation.

For 1 mold, 4 to 6 servings, you will need:

1 can (about 15 oz.) blueberries
1 pkg. (3 oz.) black raspberry flavored gelatin
1 cup boiling water
1 Tbsp. fresh lemon juice
2 pkgs. (3 oz. each) cream cheese
1/2 cup sour cream
Crisp lettuce leaves
1/2 cup chopped toasted pecans
3 or 4 pecan halves, for garnish


1. Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.

2. Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add blueberry juice and stir until the mixture has slightly thickened. Add blueberries.

3. Pour into 4 oiled individual salad molds, about 6-ounce size or 6 molds, about 4-ounce size, or pour into a 4-cup salad mold. Chill until set, about 35 min.

4. Whip cream cheese and sour cream. Spread over salad that has set in the mold. Chill 2 to 4 hrs. or overnight until ready to serve.

5. Unmold onto lettuce-lined salad plate or plates. Sprinkle with toasted pecans.

Good served with: Poultry or ham, along with a traditional holiday meal; or serve from large mold for a buffet.

Tips: For a firmer salad, reduce the amount of boiling water to 3/4 cup.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.