I know this is a rarity to get three posts in a row from me. I guess somewhere in blog etiquette I'm not supposed to post too much. Since I am not much for blog etiquette and I know that I need to write as the inspiration hits me, sometimes there are three posts in a row. Sometimes writer's block cripples me and it's weeks until I am heard from again unless I post something on my Facebook page, which is growing slowly but surely and I like interacting with everybody. Point is, I have to strike while the old iron is hot.
Anyway, it's time for another Family Circle Illustrated Library of Cooking book, aka the Series That Never Ends, It Goes On and On My Friends.
Volume 16 Stu-Veg includes:
STEW: Great Recipes from At-Home and Abroad--I like stew. It is one of the few dishes where I can throw things in my Crock Pot and it comes out perfect.
VARIETY AND SPECIALTY MEATS: Sausages, Cold Cuts, Liver, and Kidney--I'm sure this was the go-to back in the day. All four of them can be combined to make a giant sausage and nobody would be any worse for the wear.
VEGETABLES AND THEIR VARIATIONS: Fresh, Frozen, Canned, and Dried. I can imagine this wouldn't be too popular amongst the vegetarian crowd considering they would have to thumb through stews and variety meats first.
MASTER INDEX TO ALL 16 VOLUMES: Yes there is an end after all!! Except of course I did all the books out of order so I think I have 3 or 4 left.
Anyway, it's time for another Family Circle Illustrated Library of Cooking book, aka the Series That Never Ends, It Goes On and On My Friends.
Volume 16 Stu-Veg includes:
STEW: Great Recipes from At-Home and Abroad--I like stew. It is one of the few dishes where I can throw things in my Crock Pot and it comes out perfect.
VARIETY AND SPECIALTY MEATS: Sausages, Cold Cuts, Liver, and Kidney--I'm sure this was the go-to back in the day. All four of them can be combined to make a giant sausage and nobody would be any worse for the wear.
VEGETABLES AND THEIR VARIATIONS: Fresh, Frozen, Canned, and Dried. I can imagine this wouldn't be too popular amongst the vegetarian crowd considering they would have to thumb through stews and variety meats first.
MASTER INDEX TO ALL 16 VOLUMES: Yes there is an end after all!! Except of course I did all the books out of order so I think I have 3 or 4 left.
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Family Circle Illustrated Library of Cooking, Volume 16, 1972 Ste-Veg. This couldn't be made into a word. |
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I have nothing bad to say about stew. As long as it doesn't have rabbits or squirrels or guinea pigs in it. Or don't tell me if there are rabbits or squirrels or guinea pigs in it. |
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Beef Jardinière with Marrow Dumplings. You had me at beef and you lost me at marrow. How quickly I turn. |
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Veal Ragout. It's so chunky it looks like cat food. I am expecting to see a fluffy, pampered, fat cat bounding towards this bowl. |
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Lamb Burgandy, trimmed with fluted mushrooms. I just need to know if any of those things actually move because they look glued or shellacked in place. |
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"Ham and yams mingle in piquant Louisiana Hot Pot." While the olives cut in and crash the party. |
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Who wants a sandwich? |
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The versatility of cold cuts. Bologna (horse cock, R.I.P. Dad) wrapped around potato salad. Maybe it's to protect the potato salad from the overgrowth of bacteria and inevitable food poisoning. |
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"Ever thought of grilling cold cuts and serving them hot? Try grilled jumbo cold cuts for a real treat." Never crossed my mind. I don't think LIKE THAT! |
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Okey Dokey Artichokey. Because I had absolutely nothing to say about this dainty Ruffled Artichoke Cup. Except maybe that's about all I would know what to do with an artichoke. |
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Asparagus Pinwheel Pie. This is an uncomfortable close up of something I don't want to see up close and personal. |
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Creamed Celery. If you were Amish, something like this would be served at your wedding. Probably wouldn't have a picture taken of it in 1972 pre-Instagram though. |
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Dinner Stuffed Onions. Maybe if it looked less like a Muppet clam. Maybe not.
And so another Family Circle Illustrated Library of Cooking is put to rest. We're getting there. Lame titles and all :)
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I can't imagine the "Help-Yourself Platter" lasting long in that chair, either. Grandma is going to need somewhere to sit and she won't be paying attentions. Then she'll keep you updated about how well she was able to wash the grease out of her housedress.
ReplyDeleteSome of these seriously look like diseases.
ReplyDeleteRolling on the floor laughing.
ReplyDeleteGrilled lunch meat? You bet. There was a guy in my neighborhood who brought slabs of chicken bologna to a cookout. Not because he liked it.... because it was cheap. Even we, the children, were horrified which proves it was nasty because 70's kids ate a lot of bologna.
ReplyDeleteI remember eating it too. Peeling the red casing from the slices. I don't think I've eaten it in my adult years. Too many memories of ketchup bologna sandwiches with the bread soggy and pink. Aghhh!
DeleteActually, in Pittsburgh "Fried Jumbo" (that's what we call bologna) is pretty popular. I was actually thinking about making some this week and now I just HAVE to after reading these comments.
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