Welcome to the Vintage Cookbooks and Crafts blog!For over seven years I have been writing this blog as a fond nostalgic parody of recipes and crafts from the 70's and earlier. Do you remember a trend fondly? From chiffon cakes to pom poms for roller skates, you're speaking my language.
Contact MeLooking for a speaker or content writer? Contact me at email@example.com.
Sign Up for My Newsletter!
Books and Stories
Search Amy’s blog
Make graham cracker (pie) crust. Drain syrup from no. 2 can of pineapple chunks and add water to make 1 cup. Heat to boiling. Dissolve 3 oz. package of lemon gelatin in syrup. Blend 1/2 cup of gelatin with an 8 oz. package of cream cheese. When smooth pour into pie shell. Chill until set. Arrange pineapple chunks on the set pie filling. Spoon remaining 1/2 cup gelatin over all.
I wonder if other fruit flavors would work with this.
Last Thursday, I had a trunk show at Studio V, the boutique where I sell some of my jewelry. The stars and moon sets and earrings got the most attention. I made myself a set of the blue/silver pair. I’ll link them to my designer friend at SJ Designs Jewelry earring challenge for this week.
My wonderful colleague Tom leaves interesting library pamphlet cookbook donations in my mailbox. This gem has some things I would not want to make on the grill, but then this one sounds good, if a little weird to make.
Who wants to try it?
Pull one strip of banana peel back (but not off). Make a lengthwise slit in banana and fill slit with chocolate chips and marshmallows. Replace strip of banana peel. Wrap in heavy duty foil, seal and place on preheated gas grill, using low setting: heat thoroughly.
Seems like these could be done in the oven too. What do you think?
2 1/2 – 3 lb. chicken cut up
butter (melted to cover chicken) (Oh boy)
1/2 C French Dressing
1 Tbsp. dark vinegar
1 tsp. Worcestershire sauce
1/2 tsp. dry instant coffee
Coat chicken with flour, place in greased baking pan. (Can’t make out next part) Something so “shot” (?) to touch. Cover with melted butter. Bake 45 min. in 350F oven. Make sauce with French Dressing, vinegar, Worcestershire sauce & coffee. Mix well. Coat each piece – return chicken to oven & bake app. 1 hour longer at 350F.
Have you seen anything like this?
Kermit’s Swamp Salad
1 head each – bib romaine and leaf lettuce
6 fresh mushrooms, sliced
1 small red onion, sliced
Wash greens, drain well and refrigerate until chilled and crisp. Prepare dressing and refrigerate.
1 1/2 c. mayonnaise
1 clove garlic, crushed
1 1/2 Tbsp. lemon juice
2 Tbsp. Parmesan cheese
3 Tbsp. milk (to thin)
Salt and pepper
When ready to serve, add dressing and toss. Top with 1 cup bread crumbs toasted in oven or skillet with 3 Tbsp. butter and 1/2 head cauliflower, grated. Serves 40 to 50 frogs (10 – 14 large servings for adult humans).
1 cup mini marshmallows
2 cups frozen, sliced strawberries in syrup, completely thawed
1 package (3 oz.) strawberry flavored gelatin
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup solid shortening
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla
Preheat oven to 350F. Generously grease bottom only of a 13×9 baking pan; sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake at 350F for 45 – 50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.
It’s earring challenge week again, inspired by my designer friend at SJ Designs Jewelry. I’m still on the 4th of July theme for a boutique that carries my earrings, but I was pretty happy with the little star charms I found. The blue/black pair was built around some handmade glass beads I found in the back of an art store. I may have to keep those.
What are you cooking or creating this week?
1 stick oleo
1 onion (chopped)
1 pkg. broccoli
1 can mushroom soup
1 can rice (Does it come in a can?)
1 jar Cheese Whiz
Brown onion in oleo, add broccoli, soup, rice & cheese. Bake in casserole 350F – 30 min.
Molly’s husband found her some wonderful vintage cookbooks this weekend. I can’t believe she didn’t find any prune recipes, though. What are some favorites in your collection? -AA
My husband went shopping this weekend. We were in Chicago for Printers Row (the Midwest’s largest outdoor literary festival). I was there to sign books in the Mystery Writers of America tent and he came along to browse several city blocks of cool books. He found a couple of nice art books for himself and said he’d keep an eye out for vintage or “interesting” cookbooks for me. On another shopping trip, a few years ago, he brought home the hard to beat How to Cook Clams, a publication of the United States Department of the Interior first issued in 1953, so I had high hopes of this shopping expedition. And I guess he knows me well, because my immediate reaction to four of the five books he came back with was, “Gah.”
The books aren’t vintage and they aren’t particularly interesting, but the reason they rate the “gah” factor is that they’re each dedicated to a specific product – products I don’t ordinarily use. The fifth book is also modern and also dedicated to a single product, but my reaction to it – an updated edition of the Hershey’s Cookbook of 1934 – was more like, “MMmmmmm.”
After drooling through the Hershey’s, I picked up the others, expecting to shudder through them and find recipes or pictures that Amy would enjoy shuddering over, too. So imagine my surprise – and confusion – when the recipes sounded pretty good. I’m not sure I’ll start adding 3 cups of Rice Krispies to everything I stir up, and the sodium content listed for each of the recipes in the Campbell’s Soup book should scare anyone away, but some of the Oreo creations are cute and the recipes in the Philadelphia Cream Cheese book are beautifully plated and photographed. And I now have fifteen recipes for cheesecake. MMmmmmmm.
What’s my take-away lesson from this? Something age-old that I should know by now – that I shouldn’t be so snobby or quick to judge. Especially books by their covers. Also that I should give clearer instructions to my husband about what to look for in a vintage or interesting cookbook. Prunes, for instance. Sorry Amy, there isn’t a single prune mentioned in any of these glorious books.
1 package (4 serving size) Jello Brand Lemon Flavor Instant Pudding and Pie Filling
1 can (16 oz.) sliced Cling Peaches
1 cup sour cream
Combine pudding mix and peaches with syrup in bowl. Blend in sour cream. Sprinkle with Post Family Style Cereal or granola, if desired. Makes 3 cups or 6 servings.
Lemon and peaches? (and possibly Grape Nuts?)
But here are this week’s challenge earrings, as inspired by my talented friend at SJ Designs Jewelry. I’m making lots of red white and blue earrings for the summer to sell at Studio V at Harper College. What do you think?
From the 1963 Better Homes and Gardens Barbecues and Picnics, here is an interesting side dish from the “Mariner’s Meal.” The meal is supposed to include “green onions for munching,” “submarine sandwiches,” and apparently a big ham to cut. Why is the boat up on land like that with it’s cushions next to the wet bow? Perhaps they are eating before sailing. At any rate, this baked beans recipe has an interesting kick.
6 slices bacon
1/2 cup finely chopped onion
2 1-pound cans (4 cups) pork and beans
1/2 cup drained sweet-pickle relish
2 tablespoons molasses
1/2 tsp salt
Fry bacon till crisp; drain and crumble. Cook onion in 2 tablespoons bacon drippings till tender but not brown; add to beans. Add relish, molasses, salt, and bacon. Turn into 1 1/2 quart casserole. Bake in moderate oven (350F) about 50 minutes. Makes 4 or 5 servings.
The title of this one is actually “Party Desert” but that doesn’t seem quite right. Still, this sounds like a fun summer treat, a version of Poke Cake. The stains seem to indicate that it was a popular recipe, too.
1 pkg. white cake mix
2 3/0(z) cherry Jello
2 C boiling water
1 small pkg. bowl cool whip
1 chilled can cherry pie filling
Bake cake 9×13 pan. Before cake done: dissolve Jello. Pierce cake while hot – deep to bottom. Pour hot jello over hot cake and chill, slowly. After cool, spread cool whip. Then cherry pie filling. Refrigerate.