I scrounged together over 30 of these cards. They aren't all mouth watering in a bad way, gag reflex triggering, of the stomach-turning-inside-out variety, they still have an eew factor. I'm willing to bet if some of them were remade and photographed, they might not look so bad. Oh who am I kidding? The majority of them are bad.
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Party Ham Casserole. Cream of something soup, sour cream, milk, leftover ham, bread crumbs and baked 'til disgusting. In some wrinkle of time, this might have been someone's specialty dish. |
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This must be what happens to the dog shit that lines the streets of Bleecker. |
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The hearts of celery, sweetheart of the Pacific Coast.Stuffed with bits and pieces like anchovies and olives and then painted with French dressing. |
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Why not? I'm all about bringing rat lungworm to my family because I want to try to cook snails at home. |
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The crust is too golden, too fluted, and too vented to have lamb for a filling. Lamb pies are common and probably a savory treat so I apologize if I offended the lamb pie lovers out there. |
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Thankfully, I am not Midwest enough to fully appreciate this offering. My little corner of Indiana did not partake in the art of baked lima beans. |
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"Hello my baby, hello my honey, hello my rag time gaaallllll." I feel guilt now. I like that frog. |
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I looked up this particular recipe using Google and not one of them is saturated with pimiento stuffed olives that are redolent of this era of cooking. Thank goodness! |
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Decisions, decisions. It only makes what I do for fun more fun. It almost justifies my entertainment I have with how bad retro food photography really is. |
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Time to agree to disagree on what is appetizing. |
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Add pineapple to anything, including canned pork and beans and spam and it's instantly a Hawaiian idea. No argument needed. Take it for what it is. |
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Guess what this is missing? Color. |
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I always want to know what child is going to love this? A kid who is efficient at playing the recorder? A child gifted enough to compose music using the recorder? |
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These don't look like anything chocolate or macaroon-esque. |
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I really don't know what impresses me more here. The gelatin made with sherry or the most awesome teapot ever. |
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Eh. Just eh. I don't know if a ton of chicken livers is cheaper than a few chicken breasts, but anything goes in 1973. |
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The more I look at this, the more it looks like a face. The more it looks like a face, the more uneasy I become. |
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Their Italian heritage needs to work on maybe making this cannoli look less like a stacked large intestine full of stool and more like the dessert it is supposed to be in the recipe card. |
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These eggs look a tad runny. Just a tad though. If they were on the heat any longer, they might actually be cooked. |
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My home cooking skills are limited to not wanting to remove the membrane and veins from sweetbreads. |
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Get an apricot drunk, don't be surprised of what it's capable of doing. It's almost embarrassing. I feel bad for the apricot in its inebriated stage. |
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Sour cream, apples, cabbage, raw egg yolks. There's too much going on here. |
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After the many atrocities I have depicted in this post, this seems so pure and so normal. |
I had these as an autistic cbild and they taught me to cook. Do not recall them being particularly gross as my attemps were gobbled by all who partook.
ReplyDeleteI am desperately looking for the macaroni and cheese recipe from this collection. It shows it in a 9x12 pyrex pan with sliced tomatoes on it. Is there any way you could send it to me?? I would be so appreciative.
ReplyDeleteSure. Send me an email
DeleteThis was awesome. Thanks for the childhood flashbacks and the twisted laughs.
ReplyDeleteThis is awesome - thanks for the childhood flashbacks and the twisted laughs.
ReplyDeleteMy aunt used to make the frozen fruit salad. It was delicious in the summertime. It didn't last long enough to become a "white, gooey liquid with marshmallows in it".
ReplyDelete