Hello everybody! I've been downed the past few days with some sort of VGE (Viral Gastroenteritis). I didn't want to think about food, write about food, look at food, smell food, taste food, or even know food existed. Since I spend a good portion of my days looking through cookbook at some serious culinary atrocities, I needed to not be near my cookbook collection. I'm back to my mean old self again, like I didn't spend the past 48+ hours with the grips, feeling my electrolytes deplete by the hour. There is no such thing as TMI in my posts, by the way. We all get stomach bugs. We all just don't write about them on our own website. I'm human!
Continuing with the installments of the Family Circle Illustrated Library of Cooking, 1972, I have chosen Volume 3, Bur-Buy. It deals with burgers which are made of ground beef which can be shaped into turds which I did not need to look at while my GI system was fighting the good fight.
The three sections of Bur-Buy are as follows:
Budget Bounty: Penny-wise (now it is one word) Dinners, Meaty Money Savers, and Meat-Stretching Secrets. Oh how grateful I am that the hyphen is no longer-being-used-in-the-manner-in-which-it-was-back-then. But there are secrets to stretching your meat and meaty money savers.
Burger Bonanza: From Burgers to Meat Loaves to Casseroles and Skillet Dinners. Which pretty much sums up the other 119 posts I have made.
Buyer's Market: How to Make Your Food Dollar Buy More. Or in 2013, How to Spend $300 on a Family of Five and Only Come Home with 10 Bags of Groceries.
Quotations in captions are the original captions. Due to the popularity of my pictures on Pinterest, I try not to include the caption in the book on the pictures I use.
Enjoy!
That's all. Have a good weekend! Oh, I am getting requests for recipes from previous entries and I am more than happy to oblige, just please indicate the entry and cookbook or recipe card used. And a follow up on how it tasted!
Continuing with the installments of the Family Circle Illustrated Library of Cooking, 1972, I have chosen Volume 3, Bur-Buy. It deals with burgers which are made of ground beef which can be shaped into turds which I did not need to look at while my GI system was fighting the good fight.
The three sections of Bur-Buy are as follows:
Budget Bounty: Penny-wise (now it is one word) Dinners, Meaty Money Savers, and Meat-Stretching Secrets. Oh how grateful I am that the hyphen is no longer-being-used-in-the-manner-in-which-it-was-back-then. But there are secrets to stretching your meat and meaty money savers.
Burger Bonanza: From Burgers to Meat Loaves to Casseroles and Skillet Dinners. Which pretty much sums up the other 119 posts I have made.
Buyer's Market: How to Make Your Food Dollar Buy More. Or in 2013, How to Spend $300 on a Family of Five and Only Come Home with 10 Bags of Groceries.
Quotations in captions are the original captions. Due to the popularity of my pictures on Pinterest, I try not to include the caption in the book on the pictures I use.
Enjoy!
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Shudder... |
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Dixie Ham Dinner. Ham, apples, and "sweets." Which would mean sweet potatoes and gingersnaps. |
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"Budget priced but beautiful, blossom-like head of cabbage stuffed with a savory lamb and crumb stuffing." There is beauty in cabbage. You must seek it. |
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Polynesian Tuna. There's just not much I can say about this. It must be the pimiento olives. What is a pimiento stuffed olive without its little red identifier? It's just a green ring. |
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Country Omelet Cake. Or canned corned beef hash sandwiched between two omelet layers and topped with tomato soup. |
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Meatloaf, smeatloaf, double beatloaf I hate meatloaf. Especially with a wreath of halved cherry tomatoes and snowy cauliflowerets. It kind of looks like a sliced and cross sectioned turd. |
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Checkerboard beef. Or stretching out ground beef with a package of stuffing. Better keep that salt shaker handy. I don't think there's enough sodium in a box of stuffing. |
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Dill Sauced Meat Loaf (I didn't feel like putting the dashes between the words as depicted in the book) and Piquant Ring filled with green rice. Let's just forget these ever were. |
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Gourmet Veal Loaf. It's gourmet because it has carrots in it. Seriously. Please take me serious here! |
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Chinese Pork Roll, wrapped in a flaky blanket of canned crescent rolls. It doesn't look too bad until you look deeper and see the cabbage and ground pork swirling and twirling around. |
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The Superburger. Personally, when I want to eat a hamburger, I would like it to be small enough that I do not dislocate my mandible trying to bite into it. |
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I cannot be the only one who thinks that blue napkin looks like a vibrator. I can't! Or that the Dinner Beef Patty looks like stool passing through a sphincter. |
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Beef Rolls Cordon Bleu. If I can't see the cheeses inside, I can only suggest what it looks like on the outside. |
You crack me up... seriously I thought the same thing about the blue napkin when I pinned it!
ReplyDeleteTruly unique and interesting take on a foodie blog! Love the retro twist :)
ReplyDeleteplease follow back if you can!
Chelsea m.
http://chowdownbythebay.blogspot.com/
I nominated you for a Liebster blog award. I would love if you had time to check it out and join in the fun. http://www.lifeisonlywhatyoumakeit.blogspot.com/2013/03/liebster-blog-award.
ReplyDelete