Recipe Cards 2.0

Sitting next to me is a huge pile of books. Some are tabbed and ready to be scanned and some are not. I had to decide if today would be a Betty post or a Microwave post. Out of the corner of my eye, I saw my long neglected box of McCall's Great American Recipe Card Collection (1973) and decided to eschew the Betty. 

Going back to this post in June 2012 I had warned of the thousands upon thousands of recipe cards I have in my possession. Talk about an untapped resource. I did start this crazy blog and retro food "thing" because I bought a box of Betty Crocker recipe cards.

Sorry Betty. Today's just not your day for your chafing dish to shine.

McCall's Great American Recipe Collection, 1973. This box alone can keep me blogging for a month.

Note to McCall: The Great American Recipe Card collectors of the globe do not want to see a brown, blemished pepper with greasy plop plops on the side and on the plate. Sure it's probably exactly what it would look like and maybe there can be some credit for making it realistic.  The "casserole", by the way, is the green pepper.

It really does not get more self explanatory than this. Except maybe to call it a corn dog.

I really want to see a child consider this to be a "favorite". I think a child would rather gnaw on those plastic pool balls than devour a messy sandwich made of canned tuna, cheese cubes, mayonnaise, relish, eggs, and 4 measly stuffed green olives. Imagine their delight when they feel this warm, foil wrapped surprise. Is it a hot dog? NO! HAHAHA Fool!! It's a Hot Tuna and Egg Bun. Now eat!!! 
"Can I please have another one?" said no kid, EVER. 

Clear your refrigerator out. This might take up the whole thing. Take a 5-6 lb salmon, a few herbs and spices, and some mustard. Place weighted down with a heavy skillet in refrigerator for 2 days. Baste. Remove. Cut with pirate sword, aargh. Buy a new refrigerator because letting a 5-6 lb salmon fester in its own juice for two days might make for a permanent odor.

Veal Kidneys Monticello with toast points! Is this before or after the digestive process has been completed?

 

Normally, I pass on Moussaka postings. Like sukiyaki, there is some variation of moussaka in every cookbook I have. But because this is covered with cheese soup, it deserved some attention.

Not making a tuhd reference because that's obvious. If meatballs that look like tuhds are served in what looks like a toilet bowl then there's bound to be some comments. The whole arrangement of this is befuddling. How does one put this on their plate without mucking up the stack? What if you want noodles?

Canned ham, canned pork and beans, and canned pineapple does not a "Hawaiian" meal make. This is barracks food.

Or we can just call it vomit with undigested bird beaks and a parsley toupee. Look close enough you can see a face.

A pork roast just isn't a pork roast unless it is stuffed with prunes and encased in a gelatin mixture. Did anybody else feel their sigmoid colon lurch in protest?

SSDD for pineapple. The one on the right is more sophisticated because it has a dash between "fresh" and 'pineapple" and it's named after Dorado Beach. The one on the left looks like it didn't even try because it knew the Fresh-Pineapple Dorado Beach would upstage it.

When I got me some of them thar bakin' taters, the I can't think of anything better than to top 'em with tuna and cheddar cheese soup. That's a shur thang! Dear Baked-Tuna Stuffed Potatoes: The Veal Goulash called and said it would like its parsley toupee back ASAP.

Mais non, you do not have to travel all the way to France to get your hands on a 75 euro omelet. You can do it from the comfort of your own home and for about $5.00

Cut the faux sophistication and just call them peas.

 This is just another tip of another tip of the iceberg that I call my recipe card collection.

U.N.T.