Tag Archives: bad food photography

Curried Meatballs

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MEATBALLS
1 cup soft white bread crumbs
2 lb ground chuck
2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon pepper
2 tablespoons margarine
2 tablespoons salad oil

SAUCE
1/2 cup chopped onion
1 clove garlic, crushed
1 cup chopped apple
4 teaspoons curry powder
3/4 teaspoon ginger
1/2 teaspoon salt
Dash pepper
1/4 cup unsifted all-purpose flour
1 can (1 lb, 1oz) fruits for salad
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 tablespoons lemon juice
4 cups cooked white rice

1. Meatballs: In large bowl, combine bread crumbs, 1/2 cup water, chuck, 2 teaspoons curry powder, 1 1/2 teaspoons salt, 1/2 teaspoon ginger, and 1/4 teaspoon pepper; mix lightly with for. With hands, lightly shape into 16 meatballs (1/4 cup each).

2. In hot margarine and oil in Dutch oven, brown meatballs all over, half at a time. Remove as they are browned.

3. Sauce: In hot drippings in Dutch oven, saute onion, garlic, apple, curry powder, ginger, salt, and pepper until onion is tender. Remove from heat. Stir in flour until smooth.

4. Drain fruit, reserving 2/3 cup juice. Gradually stir juice, then chicken broth, into mixture in Dutch oven. Return to heat; cook, stirring, until mixture boils.

5. Add meatballs; simmer, covered, 25 minutes. Add fruit and lemon juice; heat 5 minutes. Meanwhile, cook rice.

6. To serve: Spoon rice on platter. Mound meatballs with fruit and some sauce. Pass rest of sauce. Serves 4 to 6.

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

Oyster Bake

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1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.

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

Peanut Crisps

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Preparation time: 15 min.
Baking time: 10 min.
Oven temperature: 375°

Popular with both children and adults, these crisp drop cookies are simple to make and delicious.

For 3 dozen cookies you will need:

1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup coarsely-chopped salted nuts
Granulated sugar

Preparation:

1. Cream together until light, the butter, brown sugar, egg and vanilla.

2. Mix the flour and soda. Add to creamed mixture. Stir until well blended.

3. Stir in peanuts.

4. Drop rounded teaspoonfuls onto ungreased cookie sheets.

5. Grease bottom of tumbler, dip in granulated sugar and use to flatten cookies.

6. Bake at 375°F for 10 minutes or until golden brown.

7. Remove at once to wire racks to cool. Store airtight or freeze.

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

Tofu Sandwich Spread

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Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives

Preparation:

1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.

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

Tuna-Vegetable Chowder

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1 cup diced uncooked potato (1 medium)
1 cup cut-up fresh or canned tomatoes
2 medium onions, cut into 1/4 inch slices
3/4 teaspoon celery seed
2 cups water
3 tablespoons margarine or butter
3 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk
2 cans (6 1/2 ounces each) tuna, drained
Snipped chives or parsley

Heat potato, tomatoes, onions, celery seed and water to boiling in saucepan. Cover and cook over medium heat until potato is tender, about 15 minutes.

Melt margarine over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tuna to potato mixture; stir in sauce. Sprinkle with chives. 6 servings (about 1 1/2 cups each).

© Copyright 1981 by General Mills, All rights reserved. Printed in U.S.A.

Herring Salad

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herring_revised

Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: deep covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
4 large herring
2/3 cup white vinegar
4 peppercorns
2 bay leaves
1 small onion
1 cucumber
2 red-skinned eating apples
2/3 cup sour cream*
seasoning
lemon juice

Garnish:
parsley

*You can buy cartons sour cream or use yogurt or fresh cream plus 1 tablespoon lemon juice

1. Remove heads, intestines and backbones from herring, leave about 1/2 inch of bone at tail end.

2. Roll herring, start at the head end and secure rolls by piercing fish with backbone left at the tail end.

3. Put fish into casserole, add vinegar, peppercorns, bay leaves, and sliced onion with scant 2 cups water.

4. Cover dish with lid and bake for time and at temperature given.

5. Cool in the liquid, then drain.

6. Skin and dice cucumber.

7. Core apples, leave skin on. Cut half apple into slices, dice the remainder.

8. Mix diced apple and cucumber.

9. Mix with cream and seasoning.

TO SERVE: Arrange cucumber mixture on a long dish, place herring rolls on top, garnish with apple slices, dipped in lemon juice, and parsley.

TO VARY: Dice herrings after cooking, mix with diced apple, onion, cucumber, add 2 diced hard-cooked eggs, 1 small diced cooked beet, 3 diced sweet dill pickle. Put into mold and leave for 1 hour.

PRINTED IN CANADA ©Copyright Paul Hamlyn Ltd. 1967

Beef Chowder & Cauliflower-Tuna Ahoy

4 Replies

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.

CAULIFLOWER-TUNA AHOY
(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)

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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

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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.