tag:blogger.com,1999:blog-25744159187496098422024-02-19T06:45:56.576-08:00Weird Recipe FindsOdd and weird recipes from my large cookbook collection.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2574415918749609842.post-76776344927974929732013-09-27T00:16:00.001-07:002013-09-27T00:22:25.056-07:00Waldorf Salad- With Potatoes?This recipe is one of those with what I call the ingredient that does not belong. Betty Crocker was trying too hard when they came up with this recipe. Potatoes in a Waldorf Salad sounds truly repulsive to me.<br />
<br />
1 package Betty Crocker julienne potatoes<br />
<br />
1 to 2 medium apples, diced<br />
<br />
1 cup cut-up dates<br />
<br />
1 cup broken walnuts<br />
<br />
1 medium stalk celery, sliced<br />
<br />
1/2 cup mayonnaise or salad dressing<br />
<br />
1/2 teaspoon curry powder<br />
<br />
Lettuce cups, if desired<br />
<br />
Prepare potatoes as directed on package for Stove Top Method except- omit margarine. Pour into large bowl, cover and refrigerate until chilled.<br />
<br />
Stir apples, dates, walnuts and celery into potatoes. Mix mayonnaise and curry powder, toss with potatoe mixture. Cover and refrigerate at least 2 hours. Serve in lettuce cups. 6 servings.<br />
<br />
From: Silver Anniversary Recipe Collection- Betty Crocker Potatoes. 1984<br />
Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-2574415918749609842.post-7361041468279938762013-09-21T13:46:00.001-07:002013-09-21T13:48:23.850-07:00Apple Appetizer or apples unappetizing This time of year you tend to see lots of apple dip recipes on the food blogs. Usually they have carmel and cream cheese or some variation of the theme. This recipe goes very far off the beaten path- way too far. Imagine what this dip would look like. With the pink deviled ham and pimiento then the curdy cottage cheese and black olives, YUK the image is not appetizing. I also can not imagine how they thought this would taste good with apples.<br />
<br />
1 cup creamed cottage cheese<br />
<br />
1 small can deviled ham<br />
<br />
1 teaspoon grated onion<br />
<br />
2 tablespoons chopped black olives<br />
<br />
1 tablespoon minced pimiento<br />
<br />
2 teaspoons dry sherry<br />
<br />
3 unpeeled red eating apples cut in wedges<br />
<br />
Combine all ingredients except apples and mix well Pile in a small bowl and surround with apple wedges. <br />
Using cocktail picks dip wedges in mixture. Makes about 1 1/2 cups. <br />
<br />
From: Woman's Day Collector's Cook BookRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-2574415918749609842.post-23062028987051338372011-03-10T20:37:00.000-08:002011-03-10T22:19:05.430-08:00Pork and Clam LoafThis is wrong, is the thought that popped into my head when I read this recipe. I know that certain recipes such as Paella have sausage, not breakfast sausage though, and maybe clams. However the thought of them together as a meatloaf is just too weird for me. <br /><br />Pork and Clam Loaf<br /><br />1 1/2 pound sausage<br />2 cans minced clams and juice<br />1 cup finely diced onions<br />2 cups cracker crumbs<br />3 eggs, beaten<br />1 cup milk<br /><br /> Combine all ingredients; form into loaf. Bake at 350 degrees for 1 hour, Yield: 8 servings.<br /><br />Recipe from: Favorite Recipes of The Great Northwest, Meats Edition 1967Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-2574415918749609842.post-61770600450839995872011-01-18T00:06:00.000-08:002011-04-10T14:05:19.259-07:00Tasty 'Tater TidbitsI starting laughing when I came across this recipe. It sounds like what a lot of people would call Redneck. Bologna and tater tots as an appetizer. Yes, very Redneck. One of the reasons I thought this was funny was the cookbook I found it in: <span style="font-style:italic;">Famous Brands Great Vegetables Dishes.</span> I really don't consider a Tater Tot a vegetable, but I guess it is a potato product.<br /><br />Tasty 'Tater Tidbits<br /><br /> Makes 18 appetizers<br /><br />6 slices Armour Star Bologna, cut in thirds<br /><br />18 frozen shredded potato rounds, thawed<br /><br />1/4 cup barbecue sauce<br /><br /> Heat oven to 400 degrees. Wrap bologna piece around each potato round. Thread bologna-potato rounds on skewers; brush with barbecue sauce. Bake at 400 degrees for 10 minutes.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-2574415918749609842.post-45721143677818324002010-08-09T14:20:00.000-07:002010-08-09T14:42:49.076-07:00Fresh Banana PuddingThis recipe sounds truly revolting. It was in an article entitled Visible Treats- "a quartet of desserts anyone would be proud to display at a meal's end". There is a photo of some of the desserts in various clear glass dishes. Thank goodness this particular recipe was not pictured.<br /><br />Fresh Banana Pudding<br /><br />2 hard-cooked eggs, peeled<br />2 medium-sized ripe bananas, peeled (<span style="font-style:italic;">is it really necessary to tell you to peel eggs and bananas?</span>)<br />1 cup creamed cottage cheese<br />2 tablespoons lemon juice<br />1 tablespoon honey<br /><br />Place all ingredients in an electric blender, cover and blend at high speed until smooth. Spoon into 4 individual dishes and chill 1 hour or more. Makes 4 servings.<br /><br />Recipe from special edition magazine<span style="font-style:italic;"> Redbook's Cooking With Pleasure</span>, 1976.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-2574415918749609842.post-34203246788906143582010-08-04T23:07:00.000-07:002010-08-05T21:54:17.241-07:00Sweet 'n Sour Ravioli with HamHere is another`recipe from <span style="font-style:italic;">Money Saving Meals</span> magazine. I think is is even more weird than the previous recipe. It is right up there with this previous <a href="http://weirdrecipefinds.blogspot.com/2009/02/chicken-cheese-ravioli-casserole.html">ravioli post</a>.<br /><br />Sweet 'n Sour Ravioli with Ham<br /> <br />2 cups diced cooked ham<br />1/4 cup chopped onion<br />2 tablespoons butter or margarine<br />1 can (1-lb.) sliced pineapple<br />1/4 cup brown sugar<br />3-4 tablespoons cider vinegar<br />2 cans (15 oz. each)<br /> Bite-sized beef ravioli in tomato & meat sauce<br />4 large, pitted prunes ( <span style="font-style:italic;">yup, I am not making this up</span>)<br /><br /> Saute ham and onion in butter. Stir in 1/2 cup pineapple syrup, brown sugar and vinegar. Bring to a boil. Add Mini Ravioli. Cover and simmer 5 minutes. Top with 4 pineapple slices and place a prune in the center of each slice. Simmer 5 minutes longer. Serves 4.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-2574415918749609842.post-50633828125227738332010-08-01T13:36:00.000-07:002010-08-01T20:53:33.363-07:00Grapefruit Sausage KrautThis recipe is so weird I really don't know what to say about it. I have the feeling it must have come from some Citrus Commission because it specifies Florida grapefruit. I don't see how anyone else would think of combining grapefruit, cabbage and sausage. I guess it is possible that the acid from the grapefruit juice gives the cabbage a kraut-like flavor but I am not about to try it.<br /><br />Grapefruit Sausage Kraut<br /><br />1 tablespoon salad oil<br />1 onion, chopped<br />1 1/2 pounds sweet sausage<br />1 green cabbage, shredded<br />2 teaspoons sugar<br />2 teaspoon dill seed<br />1/2 teaspoon salt<br />1 1/2 cups Florida grapefruit juice<br />2 Florida grapefruit, sectioned<br /><br /> Heat oil in large saucepan or Dutch oven. Add onion and cook until tender, but not brown. Cut sausage into 1-inch pieces. Add to pan and cook until browned on all sides. Add shredded cabbage; cover and cook until cabbage begins to wilt, about 10 minutes. Remove cover, stir and continue to cook over low heat, uncovered, 20 minutes; stir occasionally. Add grapefruit sections and heat. Makes 6 servings.<br /><br />From <span style="font-style:italic;">Money Saving Meals </span>Magazine Winter 1974Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-2574415918749609842.post-55077329546208067102010-05-31T00:28:00.000-07:002010-05-31T01:02:08.028-07:00Eggplant Quick BreadThere are plenty of quick bread recipes out there that include fruits or vegetables; zuchinni, banana, carrot, tomato even beets. Never saw one with eggplant before though. It was probably thought up by some gardener that had an overabundance of eggplants in the garden. They must have been desperate to use them up to put them in a quick bread.<br /><br />Eggplant Quick Bread<br /><br />2 cups sifted flour<br />1 teaspoon salt<br />2 teaspoons baking powder<br />1/2 cup oil<br />1 cup honey<br />2 eggs<br />2 cups grated and drained raw eggplant<br />Dates, raisins and nuts, if desired<br /> Beat eggs, oil and honey together until well mixed. Add flour, baking powder and salt. Beat until moistened. Fold in eggplant. Add chopped dates, nuts and raisins, if desired. Pour into oiled and floured loaf pan Bake at 350 degrees for 40 minutes.<br /><br />From Women's Circle Home Cooking- recipe submitted by Ruth HallRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-47882203991541170242010-02-28T22:36:00.000-08:002018-07-07T17:03:42.763-07:00Corny-Chili Pie- Corny as in popcorn!This recipe not surprisingly come from a popcorn cookbook; <span style="font-style: italic;">Popcorn Potpourri </span>by Larry <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kusche</span>.<br />
The book has quite a few tasty sounding recipes for sweet and savory popcorn treats. But then it ventures to where popcorn should not go. Yet another case of trying to use an ingredient where it doesn't belong. There are recipes using ground crushed popcorn in things that would <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">traditionally</span> use bread crumbs. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">OK</span> maybe you could get away with that but why bother. Then things go <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">truly</span> wrong with Corny-Chili Pie.<br />
<br />
Corny Chili Pie<br />
1 (10 oz.) can chili-hot-dog sauce<br />
1 qt. popped popcorn<br />
1 (10 oz.) pkg. corn-bread mix<br />
1 qt. popped popcorn<br />
1 egg<br />
1/2 cup milk<br />
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid<br />
Preheat oven to 425 degrees. Butter a 9x13 in baking pan. Mix chili-hot-dog-sauce and 1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">quart</span> of popcorn. Spread evenly in buttered baking pan. In a mixing bowl, add and mix thoroughly the corn bread mix, remaining 1 quart of popcorn, egg, milk corn and tablespoon of corn liquid. Place in a layer over chili-popcorn mixture. Bake for 20 minutes or until a cake tester can be clean from the center. Makes 6 servings.<br />
<br />
This sounds truly wretched to me. Just because it makes 6 servings does not mean you could find six people willing to try this recipe!Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com1tag:blogger.com,1999:blog-2574415918749609842.post-53923170982346033312010-02-06T18:15:00.000-08:002010-02-28T22:59:35.452-08:00Sweet-Sour Baked ChickenI found this recipe when going through my file of vintage chicken recipe clippings. It sure doesn't strike me as an average sweet-sour recipe. However I suppose it makes some sense because sweet pickles are obviously sweet and sour from the sugar and vinegar they are made with. If you get past the idea of sweet-sour in terms of a Asian dish, this might be good. However if you told people you were serving chicken with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">barbecue</span> and pickle sauce I am sure they would think it was weird.<br /><br />Sweet-Sour Baked Chicken<br />1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces<br />1/2 cup unsifted all-purpose flour<br />1 teaspoon salt<br />1/4 <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">teaspo</span></span>on pepper<br />1/3 cup salad oil<br />Sauce<br />1/2 cup cider vinegar<br />3 tablespoons light-brown sugar<br />1/3 cup chopped sweet gherkins<br />1 tablespoon Worcestershire sauce<br />1 tablespoon <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">catsup</span></span><br /><br />1. Wipe chicken well with damp paper towels.<br />2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.<br />3. Heat oil slowly in large skillet. Brown chicken, a few pieces at a time, turning often. Place, skin up, in 13x9x2-inch baking dish.<br />4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.<br />5. Brush chicken pieces carefully with sauce. Pour rest over chicken.<br />6. Bake, covered, 30 minutes.<br />7. Baste with sauce; bake, uncovered, 15 minutes.<br />8. Serve with sauce spooned over<br />Makes 4 servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com0tag:blogger.com,1999:blog-2574415918749609842.post-41266866678574208302009-11-30T23:13:00.000-08:002009-11-30T23:25:20.242-08:00Joy's Cold Vegetable SoupI will preface this by saying it is suppose to be a diet recipe. However it sounds so bad I don't think I would eat it no matter how hungry I was on the diet. This soup is not a joy!<br /><br />Joy's Cold Vegetable soup<br />1 can (15-1/2 ounces) green beans with liquid<br />1 can (14-1/2 ounces) asparagus with liquid<br />2 tablespoons lemon juice<br />Salt and pepper to taste<br />Sliced mushrooms<br />Chopped parsley<br /><br />Combine green beans, asparagus, lemon juice, salt and pepper in electric blender; blend until smooth. Serve cold, garnished with mushroom slices and parsley.<br /><br />From recipe insert in Family Circle 4/5/77Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-88169652223040562672009-08-10T22:40:00.000-07:002009-08-10T22:57:25.444-07:00Mini Sardine Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XZYvEc0p77jlFwqvZTUYlCXPGVTd7OI4_42REH1rVMJrSLlKV7lbzqWSsGTD_YdQsILqnx3RZNyp81bpWW8O39EX_zjUVmbpGVsxRm1EuHejdw7n9tMqPE1dvb0GkgCuIpwYvF5TpOA/s1600-h/Sardine_Muffins.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XZYvEc0p77jlFwqvZTUYlCXPGVTd7OI4_42REH1rVMJrSLlKV7lbzqWSsGTD_YdQsILqnx3RZNyp81bpWW8O39EX_zjUVmbpGVsxRm1EuHejdw7n9tMqPE1dvb0GkgCuIpwYvF5TpOA/s200/Sardine_Muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5368580872919681586" border="0" /></a><br />To me a muffin needs to be a sweet one. I especially like the cake-like ones and even cornmeal muffins need to be on the sweet side. There are those that like savory muffins and recipes for that style are ever where. But I have never seen a muffin with sardines! Until today that is. I have picked on the poor innocent sardine several times before. But I can hardly think of any dish where I would find it less welcome than in a muffin.<br /><br />Mini Sardine Muffins<br />1 1/2 cups all purpose flour<br />2 teaspoons baking powder<br />1 tablespoon lemon thyme<br />pinch paprika<br />1 egg<br />1/4 cup canola oil<br />3/4 cup milk<br />1 (4 oz.) can sardines in tomato sauce, mashed<br /><br />Combine flour, lemon thyme and paprika in a bowl. In a separate dish mix, together the egg, oil and milk. Quickly and lightly combine the dry and liquid ingredients. Fold in the sardines. Spoon mixture into lightly greased small muffin pans. Bake in an 400 degree oven for 12 to 14 minutes or until golden. Serve warm. Makes 24.<br /><br />Source: The Ultimate Recipe CollectionRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-915522930244598682009-06-26T23:32:00.000-07:002009-06-26T23:51:27.334-07:00Fish ChiliTwo food words I would not expect to see together are fish and chili. Yet there they were when I flipped through a cookbook I received today. After reading the recipe I am still of the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">opinion</span> that they do not belong together! And what is with the dill? In chili, gross!<br /><br />Fish Chili<br />1-1/2 cups finely chopped onion<br />2 cloves garlic, minced<br />2 tablespoons vegetable oil<br />1 diced roasted bell pepper<br />2 tablespoons chili powder<br />1/2 teaspoon ground coriander<br />1/2 teaspoons crushed red pepper flakes<br />1-1/2 tablespoons ground cumin<br />2 cups fish stock or clam juice<br />4 cups cooked, drained kidney beans<br />1-1/2 pounds fish fillet<br />1 lemon, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">zested</span><br />2 tablespoons fresh dill, chopped<br /><br /> In a large pan cook the onion and garlic in oil until softened. Add the pepper and spices except for dill and lemon zest. Cook for 1 minute, stirring constantly. Add stock or juice and bring to a boil. Add beans and the fish which has been cut into large chunks and simmered 5 minutes. Add the zest and juice of the lemon and dill, simmer 1 minute more.<br /><br />Recipe from: Fifty Ways To Cook Most EverythingRochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-42241531218896751812009-05-12T19:59:00.000-07:002009-05-12T20:34:38.144-07:00Baked Bean SaladA bowl full of beans is not a salad to me. I have seen many recipes for kidney bean salads and even green pea salads but never before have I seen canned pork and beans in a salad recipe. The cookbook I found it in is<span style="font-style: italic;"> Pillsbury's Money Saving Meals</span>. I know canned pork and beans are inexpensive but putting them in a bowl with a few other things and calling it a salad is too frugal for me.<br /><br />Baked Bean Salad<br /><br />2 cups (1-lb. can) pork and beans, chilled<br />1/4 cup chopped or sliced celery<br />1/4 cup chopped onion or sliced green onion or 1 tablespoon instant minced onion<br />1 teaspoon vinegar or lemon juice<br />1 to 2 teaspoons prepared mustard or 1/2 teaspoon dry mustard<br />1/2 cup cubed American or Cheddar cheese<br /><br />In medium mixing bowl, combine all ingredients except cheese; blend just until well combined. Stir in cheese. Serve from bowl or on lettuce leaves, if desired.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-6909133204719492932009-04-20T01:02:00.000-07:002009-05-12T20:38:08.845-07:00Crunchy Chicken-Cheesies- not fabulousThis recipe is from <span style="font-style: italic;">The 1,000 Fabulous Sandwiches Cookbook </span>by Doris <span class="blsp-spelling-error" id="SPELLING_ERROR_0">McFerran</span> Townsend. This book was published in 1965 but I can not imagine this recipe being popular in any era. It is the second recipe in the book, so if a prospective buyer picked up the book and opened it to the front to check it out it would have been right there in their face. The book would have been quickly slammed back on the counter I think. My husband would often buy cookbooks without even looking at them so that is how I got it. No way would I have bought a cookbook with this mess right up front.<br /><br />Crunchy Chicken-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cheesies</span><br />12 slices Russian rye bread<br />3/8 cup soft butter<br />2 5-oz. cans cooked chicken, drained<br />1 cup applesauce<br />1-1/2 cups chopped raw cauliflower<br />1 teaspoon salt<br />2 teaspoons prepared mustard<br />1/2 cup chopped parsley<br />6 thin slices Swiss cheese<br />Butter each slice of bread. Combine chicken, applesauce, chopped cauliflower, salt, and mustard. Divide chicken mixture over 6 slices of the buttered bread, spreading to corners of each slice. Top with parsley and a slice of Swiss cheese. Cover cheese with remaining bread slices.<br /><br />There are two things in this that are just wrong. Why would anyone put raw cauliflower in a sandwich? Wouldn't it fall out of the sandwich and make a mess? They needed something to bind the chicken and cauliflower into a spread so why didn't they use <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mayonnaise</span> instead of applesauce. The combination of chicken, applesauce and cauliflower is totally weird.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-2574415918749609842.post-53099609496806156692009-03-04T01:25:00.000-08:002009-03-04T01:46:03.898-08:00Lemon Cream Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jdQfJC2OS95cl0mKiPk6Pnd0hos_m5SbjveAYMkgbKyWhGErDQJOcjrohmDzkry74t0J91WE0uCl3kLDB2QdvP2fzBCHvCWiF_5o7DE0dLbqHpmNX0-VM5Lct3aq8nDjXotqRq_CIBs/s1600-h/miraclewhip.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jdQfJC2OS95cl0mKiPk6Pnd0hos_m5SbjveAYMkgbKyWhGErDQJOcjrohmDzkry74t0J91WE0uCl3kLDB2QdvP2fzBCHvCWiF_5o7DE0dLbqHpmNX0-VM5Lct3aq8nDjXotqRq_CIBs/s200/miraclewhip.jpg" alt="" id="BLOGGER_PHOTO_ID_5309262798092961234" border="0" /></a><br />I forgot to rotate the photo, that might have made it look better but I don't think anything would make it taste better. It contains a nasty secret: Miracle Whip Salad Dressing. Obviously Miracle Whip can sub for mayo in savory dishes but not in a sweet dessert. This recipe is from <span style="font-style: italic;">Kraft Miracle Whip Cookbook</span> and is another "trying to hard to find a use for your product" recipe. I think this would just have a weird "off" taste.<br /><br />Lemon Cream Dessert<br /><br />2 cups vanilla wafer crumbs<br /><br />1 cup Miracle Whip Salad Dressing<br /><br />1 12 oz. container frozen whipped topping, thawed<br /><br />1 6-oz. can frozen lemonade or limeade concentrate, softened<br /> Combine crumbs and 1/2 cup salad dressing; mix well. Press mixture onto bottom of 8-inch square baking pan. Bake at 350 degrees, 10 minutes. Cool. Combine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">remaining</span> ingredients, mixing until well blended. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Spoon</span> over crust; cover <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tightly</span>. Freeze until firm. Place in refrigerator 10 minutes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">before</span> cutting into squares to serve. Garnish as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">desired</span>. Makes 9 to 12 servings.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-2574415918749609842.post-5417872255544482262009-02-21T00:15:00.000-08:002009-02-21T00:57:20.461-08:00Chicken-Cheese Ravioli CasseroleThere are so many things just plain wrong about this recipe I hardly know where to start. 1. Any casserole that starts with canned ravioli is suspect. I will admit eating it occasionally when I need a very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">quick</span> meal at work, but it doesn't belong in a casserole. 2. Chicken- how in the world does that go with cheese ravioli? 3. Chinese pea pods, this is where the recipe <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">truly</span> goes astray. How they decided to add these is beyond me. 4. Pimientos, cream and slivered almonds, enough said!<br /><br />Chicken-Cheese Ravioli Casserole<br /><br />3 tablespoon cooking oil<br />1 tablespoon butter<br />1 broiler-fryer chicken, cut into serving pieces<br />1/4 cup chopped onion<br />1/4 cup chopped green pepper<br />1 can (6 0z) sliced mushrooms, drained<br />2 cans (15 oz. each) Chef Boy-Ar-Dee Cheese Ravioli in Beef and Tomato Sauce<br />1/4 cup chopped pimiento<br />1 cup light cream<br />Hot pepper sauce<br />1 package (10 oz.) Chinese pea pods<br />3 tablespoon toasted slivered almonds<br />Combine cooking oil and butter. Heat in medium sized skillet. Fry chicken parts until lightly browned. Remove browned parts to warm platter. Saute onion and pepper in remaining butter. Add drained sliced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mushrooms</span> and ravioli. Cover; simmer for 5 minutes. Add pimiento, light cream and pepper sauce. Stir gently. Cook pea pods according to package direction. Add to ravioli mixture. Arrange chicken on top; cover. Bake for 45 minutes in 350 degree oven. Garnish with toasted almonds. Serves 4 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">generously</span>.<br /><br />From: <span style="font-style: italic;">Favorite Casseroles & Other Exciting Recipes</span>, 1986. All the recipes feature name brand ingredients.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com2tag:blogger.com,1999:blog-2574415918749609842.post-76541155807822145292009-01-30T20:09:00.000-08:002009-01-30T20:52:18.792-08:00SausageburgersTonight I was going through one of my boxes of old recipe clippings and came across this oddity. I used to save any recipe I came across regardless of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">whether</span> it sounded good or I would be likely to make it. This one is neither, it sounds weird and would probably taste weird too. I can kind of understand the breakfast sausage in the hamburger bun part, there are all types of breakfast sandwiches out there. The small amount of barbecue sauce is <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ok</span> but I draw the line at the bean sprouts. What possessed some magazine food editor to include them in this recipe? I can not think of one reason to add them except if La <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Choy</span> was sponsoring the recipe and this isn't an ad it is just a recipe from an article.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sausageburgers</span><br />1/4 cup softened butter or margarine<br /><br />2 tablespoons bottled <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">barbecue</span> sauce<br /><br />5 hamburger buns, split<br /><br />1 8-oz. package brown and serve sausage links<br /><br />1 1-pounds can bean sprouts, drained<br /><br />Blend butter and barbecue sauce together; spread over cut surfaces of the buns. Split sausages in half lengthwise. Arrange over bottom halves of buns. Top each with 1/2 cup bean sprouts; cover with other half of bun. Wrap in aluminum foil. Buns may be prepared ahead of time and stored in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">refrigerator</span>. To serve, heat oven to 400 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">degrees</span>. Bake 10 to 15 minutes. Makes 5 burgers.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com4tag:blogger.com,1999:blog-2574415918749609842.post-80223499134275879912008-12-07T18:50:00.000-08:002010-02-28T23:05:51.792-08:00Chicken Adobo- with dill?I don't know how I missed this recipe. It was actually in the same special issue magazine as the <a href="http://weirdrecipefinds.blogspot.com/2008/04/chicken-pickelelli.html">Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pickletelli</span></a>. In that post I commented that I didn't think <span class="blsp-spelling-error" id="SPELLING_ERROR_1">adobo</span> had pickle juice in it. Either I am wrong or this is a really weird version of Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Adobo</span>.<br /><br /><br /><br />Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Adobo</span><br /><br />2-1/2 broiler chicken, cut up<br /><br />3 tablespoons oil<br /><br />1/2 cup dill pickle juice<br /><br />1/2 cup water<br /><br />1 clove garlic<br /><br />1/2 teaspoon salt<br /><br />1/4 teaspoon ground ginger<br /><br />Dash pepper<br /><br />1 medium dill pickle, diced<br /><br />2 cups hot cooked rice<br /><br /><br /><br />In large skillet brown chicken in oil. Drain chicken on paper towels and discard fat. Combine pickle liquid, water and seasonings in same skillet and add chicken. Cover and simmer 15 minutes. Add pickle and cook 5 minutes longer or until chicken is tender. Serve over rice.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com6tag:blogger.com,1999:blog-2574415918749609842.post-6095288494286788602008-11-26T01:30:00.000-08:002010-02-28T23:07:16.555-08:00Orange Glow Bundt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLsvMk2aEx37tUL3O6xoB6Jca70UPSbbb9yjLEyKaZbj-rNM-ienevoJv7gUzrTICrHcWLn2ozEADCMEJt1suirBkMSSf6BS2MugzHKrusD8IZcS8VI7nuBRtqa2A-8GyVAJe6GUCO1U/s1600-h/tabascocake.jpg"><img id="BLOGGER_PHOTO_ID_5272904985972118914" style="margin: 0px 10px 10px 0px; float: left; width: 250px; height: 320px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLsvMk2aEx37tUL3O6xoB6Jca70UPSbbb9yjLEyKaZbj-rNM-ienevoJv7gUzrTICrHcWLn2ozEADCMEJt1suirBkMSSf6BS2MugzHKrusD8IZcS8VI7nuBRtqa2A-8GyVAJe6GUCO1U/s320/tabascocake.jpg" border="0" /></a><br /><div>I have seen quite a few cake recipes featuring unusual ingredients such as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sauerkraut</span>, mayonnaise, tomato soup etc. This recipe is a new one to me, it has Tabasco Sauce! I found it in a little supermarket booklet titled <em>Grandma's Baking and more. </em>About half of the recipes call for name brand ingredients so this one was obviously <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">developed</span> by the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">McIlhenny</span> company. I don't know if one tablespoon of sauce is enough to really taste but it sure sounds weird to me!</div><br /><div></div><br /><div>Orange Glow <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bundt</span> Cake</div><br /><div></div><br /><div>1 (18.25-ounce) package moist yellow cake mix</div><br /><div></div>1 tablespoon grated orange peel<br /><div></div>1 cup orange juice<br /><div></div><br /><div>1/4 cup sugar</div><br /><div></div>1 tablespoon Tabasco brand Pepper Sauce<br /><div></div><br /><div>1-3/4 cups confectioners' sugar</div><br /><div></div><br /><div></div><br /><div>Preheat oven to 375 degrees. Grease 12-cup <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bundt</span> pan. Prepare cake mix according to package directions, adding orange peel to batter. Bake 35 to 40 minutes or until tooth pick inserted in center of cake comes out clean. </div><br /><div>Meanwhile, heat orange juice, sugar and Tabasco sauce to boiling in 1-quart saucepan. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture for glaze. Remove cake from oven. With wooden skewer, poke hoes in cake (in pan) in several places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake onto wire rack to cool completely.</div><br /><div>Combine reserved -1/4 cup orange juice mixture and confectioners' sugar in small bowl until smooth. Place cake on platter; spoon glaze over cake. Garnish as desired.</div>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3tag:blogger.com,1999:blog-2574415918749609842.post-84095519826052632472008-10-12T23:42:00.000-07:002008-10-13T00:23:05.830-07:00Fresh Fruit Salad with a bonus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFST_CpD6WqrtC3wedCwl0vfrpTj6QXyER6CX4ua8On2KIb6HuSgeO3kAYlGxZ_S-6sMoXI4cPHYAzxTxWGSYthHzyuwy124vLzn0qMKJ-gSEdSpUEXMPSPSOZa44DO8yK1CEiiY6MXgg/s1600-h/tunafruit.jpg"><img id="BLOGGER_PHOTO_ID_5256532901457925266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFST_CpD6WqrtC3wedCwl0vfrpTj6QXyER6CX4ua8On2KIb6HuSgeO3kAYlGxZ_S-6sMoXI4cPHYAzxTxWGSYthHzyuwy124vLzn0qMKJ-gSEdSpUEXMPSPSOZa44DO8yK1CEiiY6MXgg/s200/tunafruit.jpg" border="0" /></a><br /><div></div><br /><p>At first glance this looks like a lovely fresh fruit cup. It is up to the point that they added the canned tuna. Yummy slices and wedges of fresh fruit with a refreshing yogurt fruit dressing. Why did they ruin it with tuna? The fact that it is from the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Starkist</span> Sensational Tuna book is a clue. Another example of trying too hard to find a use for your product.</p><p>Tuna & Fresh Fruit Salad</p><p>Lettuce leaves (optional)</p><p>1 can (12-1/2 ounces) <span class="blsp-spelling-error" id="SPELLING_ERROR_1">StarKist</span> Tuna, drained and broken into chunks</p><p>4 cups slices or wedges fresh fruit</p><p>1/4 cup slivered almonds (optional)</p><p>Fruit Dressing</p><p>1 container (8 ounces) lemon, mandarin orange or vanilla low-fat yogurt</p><p>2 tablespoons orange juice</p><p>1/4 teaspoon ground cinnamon</p><p>Line a large platter or 4 individual plates with lettuce leaves if desired. Arrange tuna and desired fruit in a decorative design over lettuce. Sprinkle almonds over salad if desired.</p><p>For Fruit Dressing, in a small bowl stir together yogurt, orange juice and cinnamon until well blended. Serve dressing with salad. Makes 4 servings.</p>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com4tag:blogger.com,1999:blog-2574415918749609842.post-18931066215390265302008-07-23T20:43:00.000-07:002008-12-10T22:58:05.579-08:00Devilish Corn Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJApeIeOaK40TAiadak-4VJCBNwNPwqbZXYIk0PjJcvAvl41f5_XOeFvuI5BJAEdaGe2eSRsSb4ZgjspwD0ZgnW2G0RBuCBsopFGI6aQ-i8yplyA8fSXiEhcw2iC2wXqbOERhgzGeUBE/s1600-h/creamcorn.jpg"><img id="BLOGGER_PHOTO_ID_5226422172181730946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJApeIeOaK40TAiadak-4VJCBNwNPwqbZXYIk0PjJcvAvl41f5_XOeFvuI5BJAEdaGe2eSRsSb4ZgjspwD0ZgnW2G0RBuCBsopFGI6aQ-i8yplyA8fSXiEhcw2iC2wXqbOERhgzGeUBE/s200/creamcorn.jpg" border="0" /></a> This recipe is from an ad in a 1967 <em>Family Circle</em>. A great example of a company trying to make its product into something it's not. Cream Corn is not a sauce and the ingredients they have you adding to it just makes it sound repulsive. I could maybe go with the horseradish and mustard but when they got to the pickles that just grossed me out.<br /><br /><br />Devilish Corn Sauce<br />"Great news for corned beef!" Not!<br /><br />1 No 303 can (17 oz.) Del Monte Brand Cream Style Corn<br /><br />2 tablespoons prepared horseradish<br /><br />1 teaspoons prepared mustard<br /><br />1/4 cup Del Monte Fresh Cucumber Pickle Chips<br /><br />2 tablespoon pickle liquid<br /><br />Heat Del Monte Cream Style Corn to a simmer. Add the rest of the ingredients. Taste; then salt and pepper if needed, but don't over salt. Ladle over "boiled dinner of corned beef and cabbage, onions, carrots." Serves 4 to 6. For fun, you could serve the bowl of corn sauce as shown, nested in outer leaves of a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Savoy</span> cabbage.<br /><br />No amount of cabbage garnish is going to make this recipe fun to eat.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com10tag:blogger.com,1999:blog-2574415918749609842.post-43089640447118857312008-07-05T16:57:00.000-07:002008-07-05T17:18:30.127-07:00Lobster Tails With Sherry StuffingThis recipe is not so much weird as it is incongruous. I can not imagine anyone who likes lobster and can afford to prepare it using a recipe that also calls for Stove Top Stuffing. No, I just can't picture the large lobster tails on the counter next to a box of Stove Top. Don't get me wrong I like Stove Top, occasionally I make a casserole with leftover chicken, Stove Top and some other ingredients but with really expensive foods- no way.<br /><br />Lobster Tails with Sherry Stuffing<br />"<em>Can a working girl (born Leo, child of adventure) achieve a gourmet meal on a week-day night? Absolutely, when she keeps Stove Top Stuffing Mix on the shelf and this quick, successful recipe handy in the kitchen."</em><br /><em></em><br /><em></em><br />6 large lobster tails<br /><br /><br />1 package (6 0z.) Stove Top Chicken Flavor Stuffing Mix<br /><br /><br />2 tablespoons butter or margarine<br /><br /><br />2 tablespoons all-purpose flour<br /><br /><br />2 tablespoons dry sherry wine<br /><br /><br />1 teaspoon salt<br /><br />Fill a large skillet 1-inch deep with salted water and bring to a boil. Arrange lobster tails in skillet. Bring again to a boil. Cover and simmer about 6 minutes. Drain, reserving 1-1/2 cups of the liquid for a sauce. With scissor, cut away thin <span class="blsp-spelling-error" id="SPELLING_ERROR_0">undershell</span> of lobster tails. Remove meat and cut into small chunks. Place empty shells in shallow baking dish; keep warm in oven.<br />Prepare stuffing mix as directed on package. Meanwhile, melt 2 tablespoon butter in large sauce pan over low heat. Stir in lobster meat. Sprinkle with flour. Slowly stir in reserved liquid. Cook over low heat until mixture is thickened. Add sherry and salt. Stir in prepared stuffing and heat. Spoon the stuffing mixture into lobster shells. Makes 6 servings.<br /><br />From <em>Have A Beautiful Meal... with Stove Top Brand Stuffing Mix</em>.Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com4tag:blogger.com,1999:blog-2574415918749609842.post-51102407223095240922008-05-31T23:09:00.000-07:002008-05-31T23:42:30.746-07:00Rutabaga Cake- A rude thing to do to a cakeI have seen recipes for beet cakes and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sauerkraut</span> cakes but never a rutabaga cake. Rutabaga is not a particularly popular vegetable. Quite a few of the recipes I have seen for it combine it with some other vegetable, I guess to disguise it. Well this cake would certainly disguise it but why go to the trouble. Unlike <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">zucchini</span> I don't think many people have an abundance of rutabaga in their garden. If you are going to make a cake why would you risk ruining it by putting <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">rutabaga</span> in it.<br /><br />Rutabaga Cake<br /><br />3 eggs<br /><br />1/2 cup margarine, melted<br /><br />3/4 cup buttermilk<br /><br />2 teaspoons vanilla<br /><br />2 cups sifted flour<br /><br />1-1/2 cups sugar<br /><br />1 teaspoon soda<br /><br />2 teaspoons cinnamon<br /><br />1/2 teaspoons salt<br /><br />1 (13-1/4 oz.) can crushed pineapple, drained plus reserve juice for glaze<br /><br />1 cup shredded, raw rutabaga<br /><br />1/2 to 1 cup chopped walnuts<br /><br />1 cup flaked coconut<br /><br />In large bowl, combine eggs, margarine, buttermilk, and vanilla. Sift together dry ingredients; add to creamed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mixture</span>. Drain pineapple well. Fold pineapple, rutabaga, walnuts, and coconut into batter. Bake in a greased and floured 9 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bundt</span> pan at 350 degrees for 40-50 minutes or until cake tests done. Cool in pan 10-15 minutes, turn out on wire rack or serving plate to complete cooling. Top with a glaze made with powdered sugar and pineapple juice.<br /><br /> From <em>300 Delicious Ways To Use Your <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bundt</span> Pan.</em>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com6tag:blogger.com,1999:blog-2574415918749609842.post-87317902392279347652008-05-24T01:26:00.000-07:002008-05-24T02:25:35.025-07:00Tuna-Noodle Luncheon MoldThis recipe needs no <span class="blsp-spelling-error" id="SPELLING_ERROR_0">snarky</span> comments. It speaks for itself. Thank goodness there was no photo, the idea of noodles in Jello is just too gross to contemplate.<br /><br />Tuna-Noodle Luncheon Mold<br /><br />1 tablespoons salt<br />2 quarts boiling water<br />1/2 pound San Giorgio medium egg noodles<br />1 3 ounce package lemon-flavored gelatin<br />1 cup hot water<br />1 cup cold water<br />1 teaspoon salt<br />1 cup pineapple juice<br />1-1/2 cups grated carrots<br />1 cup drained canned crushed pineapple<br />2 7 oz. cans drained solid pack tuna<br />1/4 cup finely chopped parsley<br /><br />Add 1 tablespoon salt to rapidly boiling water. Cook noodles according to package instructions. Drain in colander. Combine gelatin and 1 cup hot water. Stir until gelatin is dissolved. Add 1 cup cold water and pineapple juice. Chill until slightly thickened. Fold in carrots, pineapple, tuna which has been broken into pieces with a fork, parsley, 1 teaspoon salt and cooked noodles; mix well. Turn into oiled 2 quart mold and chill until firm. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Unmold</span> and garnish with carrots and green pepper flowers, if desired. Serves 6-8.<br />From <em>How to play Pick-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">aroni</span></em> copyright 1957 San Giorgio Macaroni Inc<em>.</em>Rochelle R.http://www.blogger.com/profile/03703814746781987513noreply@blogger.com3