Weird Recipe Finds

Pork and Clam Loaf

2011-03-10T20:37:00.000-08:00

This 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.

Pork and Clam Loaf

1 1/2 pound sausage
2 cans minced clams and juice
1 cup finely diced onions
2 cups cracker crumbs
3 eggs, beaten
1 cup milk

Combine all ingredients; form into loaf. Bake at 350 degrees for 1 hour, Yield: 8 servings.

Recipe from: Favorite Recipes of The Great Northwest, Meats Edition 1967

Tasty 'Tater Tidbits

2011-01-18T00:06:00.000-08:00

I 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: Famous Brands Great Vegetables Dishes. I really don't consider a Tater Tot a vegetable, but I guess it is a potato product.

Tasty 'Tater Tidbits

Makes 18 appetizers

6 slices Armour Star Bologna, cut in thirds

18 frozen shredded potato rounds, thawed

1/4 cup barbecue sauce

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.

Fresh Banana Pudding

2010-08-09T14:20:00.000-07:00

This 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.

Fresh Banana Pudding

2 hard-cooked eggs, peeled
2 medium-sized ripe bananas, peeled (is it really necessary to tell you to peel eggs and bananas?)
1 cup creamed cottage cheese
2 tablespoons lemon juice
1 tablespoon honey

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.

Recipe from special edition magazine Redbook's Cooking With Pleasure, 1976.

Sweet 'n Sour Ravioli with Ham

2010-08-04T23:07:00.000-07:00

Here is another`recipe from Money Saving Meals magazine. I think is is even more weird than the previous recipe. It is right up there with this previous ravioli post.

Sweet 'n Sour Ravioli with Ham

2 cups diced cooked ham
1/4 cup chopped onion
2 tablespoons butter or margarine
1 can (1-lb.) sliced pineapple
1/4 cup brown sugar
3-4 tablespoons cider vinegar
2 cans (15 oz. each)
Bite-sized beef ravioli in tomato & meat sauce
4 large, pitted prunes ( yup, I am not making this up)

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.

Grapefruit Sausage Kraut

2010-08-01T13:36:00.000-07:00

This 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.

Grapefruit Sausage Kraut

1 tablespoon salad oil
1 onion, chopped
1 1/2 pounds sweet sausage
1 green cabbage, shredded
2 teaspoons sugar
2 teaspoon dill seed
1/2 teaspoon salt
1 1/2 cups Florida grapefruit juice
2 Florida grapefruit, sectioned

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.

From Money Saving Meals Magazine Winter 1974

Eggplant Quick Bread

2010-05-31T00:28:00.000-07:00

There 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.

Eggplant Quick Bread

2 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup oil
1 cup honey
2 eggs
2 cups grated and drained raw eggplant
Dates, raisins and nuts, if desired
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.

From Women's Circle Home Cooking- recipe submitted by Ruth Hall

Corny-Chili Pie

2010-02-28T22:36:00.000-08:00

This recipe not surprisingly come from a popcorn cookbook; Popcorn Potpourri by Larry Kusche.
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 and ingredient where it doesn't belong. There are recipes using ground crushed popcorn in things that would traditionally use bread crumbs. OK maybe you could get away with that but why bother. Then things go truly wrong with Corny-Chili Pie.

Corny Chili Pie
1 (10 oz.) can chili-hot-dog sauce
1 qt. popped popcorn
1 (10 oz.) pkg. corn-bread mix
1 qt. popped popcorn
1 egg
1/2 cup milk
1 (8 oz.) can whole kernel corn, drained; reserve 1 tablespoon liquid
Preheat oven to 425 degrees. Butter a 9x13 in baking pan. Mix chili-hot-dog-sauce and 1 quart 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.

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!

Sweet-Sour Baked Chicken

2010-02-06T18:15:00.000-08:00

I 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 barbecue and pickle sauce I am sure they would think it was weird.

Sweet-Sour Baked Chicken
1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil
Sauce
1/2 cup cider vinegar
3 tablespoons light-brown sugar
1/3 cup chopped sweet gherkins
1 tablespoon Worcestershire sauce
1 tablespoon catsup

1. Wipe chicken well with damp paper towels.
2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.
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.
4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.
5. Brush chicken pieces carefully with sauce. Pour rest over chicken.
6. Bake, covered, 30 minutes.
7. Baste with sauce; bake, uncovered, 15 minutes.
8. Serve with sauce spooned over
Makes 4 servings.

Joy's Cold Vegetable Soup

2009-11-30T23:13:00.000-08:00

I 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!

Joy's Cold Vegetable soup
1 can (15-1/2 ounces) green beans with liquid
1 can (14-1/2 ounces) asparagus with liquid
2 tablespoons lemon juice
Salt and pepper to taste
Sliced mushrooms
Chopped parsley

Combine green beans, asparagus, lemon juice, salt and pepper in electric blender; blend until smooth. Serve cold, garnished with mushroom slices and parsley.

From recipe insert in Family Circle 4/5/77

Mini Sardine Muffins

2009-08-10T22:40:00.000-07:00

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.

Mini Sardine Muffins
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon lemon thyme
pinch paprika
1 egg
1/4 cup canola oil
3/4 cup milk
1 (4 oz.) can sardines in tomato sauce, mashed

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.

Source: The Ultimate Recipe Collection

Fish Chili

2009-06-26T23:32:00.000-07:00

Two 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 opinion that they do not belong together! And what is with the dill? In chili, gross!

Fish Chili
1-1/2 cups finely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 diced roasted bell pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoons crushed red pepper flakes
1-1/2 tablespoons ground cumin
2 cups fish stock or clam juice
4 cups cooked, drained kidney beans
1-1/2 pounds fish fillet
1 lemon, zested
2 tablespoons fresh dill, chopped

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.

Recipe from: Fifty Ways To Cook Most Everything

Baked Bean Salad

2009-05-12T19:59:00.000-07:00

A 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 Pillsbury's Money Saving Meals. 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.

Baked Bean Salad

2 cups (1-lb. can) pork and beans, chilled
1/4 cup chopped or sliced celery
1/4 cup chopped onion or sliced green onion or 1 tablespoon instant minced onion
1 teaspoon vinegar or lemon juice
1 to 2 teaspoons prepared mustard or 1/2 teaspoon dry mustard
1/2 cup cubed American or Cheddar cheese

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.

Crunchy Chicken-Cheesies- not fabulous

2009-04-20T01:02:00.000-07:00

This recipe is from The 1,000 Fabulous Sandwiches Cookbook by Doris McFerran 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.

Crunchy Chicken-Cheesies
12 slices Russian rye bread
3/8 cup soft butter
2 5-oz. cans cooked chicken, drained
1 cup applesauce
1-1/2 cups chopped raw cauliflower
1 teaspoon salt
2 teaspoons prepared mustard
1/2 cup chopped parsley
6 thin slices Swiss cheese
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.

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 mayonnaise instead of applesauce. The combination of chicken, applesauce and cauliflower is totally weird.

Lemon Cream Dessert

2009-03-04T01:25:00.000-08:00

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 Kraft Miracle Whip Cookbook and is another "trying to hard to find a use for your product" recipe. I think this would just have a weird "off" taste.

Lemon Cream Dessert

2 cups vanilla wafer crumbs

1 cup Miracle Whip Salad Dressing

1 12 oz. container frozen whipped topping, thawed

1 6-oz. can frozen lemonade or limeade concentrate, softened
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 remaining ingredients, mixing until well blended. Spoon over crust; cover tightly. Freeze until firm. Place in refrigerator 10 minutes before cutting into squares to serve. Garnish as desired. Makes 9 to 12 servings.

Chicken-Cheese Ravioli Casserole

2009-02-21T00:15:00.000-08:00

There 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 quick 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 truly goes astray. How they decided to add these is beyond me. 4. Pimientos, cream and slivered almonds, enough said!

Chicken-Cheese Ravioli Casserole

3 tablespoon cooking oil
1 tablespoon butter
1 broiler-fryer chicken, cut into serving pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can (6 0z) sliced mushrooms, drained
2 cans (15 oz. each) Chef Boy-Ar-Dee Cheese Ravioli in Beef and Tomato Sauce
1/4 cup chopped pimiento
1 cup light cream
Hot pepper sauce
1 package (10 oz.) Chinese pea pods
3 tablespoon toasted slivered almonds
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 mushrooms 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 generously.

From: Favorite Casseroles & Other Exciting Recipes, 1986. All the recipes feature name brand ingredients.

Sausageburgers

2009-01-30T20:09:00.000-08:00

Tonight 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 whether 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 ok 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 Choy was sponsoring the recipe and this isn't an ad it is just a recipe from an article.

Sausageburgers
1/4 cup softened butter or margarine

2 tablespoons bottled barbecue sauce

5 hamburger buns, split

1 8-oz. package brown and serve sausage links

1 1-pounds can bean sprouts, drained

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 refrigerator. To serve, heat oven to 400 degrees. Bake 10 to 15 minutes. Makes 5 burgers.

Chicken Adobo- with dill?

2008-12-07T18:50:00.000-08:00

I don't know how I missed this recipe. It was actually in the same special issue magazine as the Chicken Pickletelli. In that post I commented that I didn't think adobo had pickle juice in it. Either I am wrong or this is a really weird version of Chicken Adobo.

Chicken Adobo

2-1/2 broiler chicken, cut up

3 tablespoons oil

1/2 cup dill pickle juice

1/2 cup water

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon ground ginger

Dash pepper

1 medium dill pickle, diced

2 cups hot cooked rice

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.

Orange Glow Bundt Cake

2008-11-26T01:30:00.000-08:00

I have seen quite a few cake recipes featuring unusual ingredients such as sauerkraut, 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 Grandma's Baking and more. About half of the recipes call for name brand ingredients so this one was obviously developed by the McIlhenny company. I don't know if one tablespoon of sauce is enough to really taste but it sure sounds weird to me!

Orange Glow Bundt Cake

1 (18.25-ounce) package moist yellow cake mix

1 tablespoon grated orange peel

1 cup orange juice

1/4 cup sugar

1 tablespoon Tabasco brand Pepper Sauce

1-3/4 cups confectioners' sugar

Preheat oven to 375 degrees. Grease 12-cup Bundt 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.

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.

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.

Fresh Fruit Salad with a bonus

2008-10-12T23:42:00.000-07:00

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 Starkist Sensational Tuna book is a clue. Another example of trying too hard to find a use for your product.

Tuna & Fresh Fruit Salad

Lettuce leaves (optional)

1 can (12-1/2 ounces) StarKist Tuna, drained and broken into chunks

4 cups slices or wedges fresh fruit

1/4 cup slivered almonds (optional)

Fruit Dressing

1 container (8 ounces) lemon, mandarin orange or vanilla low-fat yogurt

2 tablespoons orange juice

1/4 teaspoon ground cinnamon

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.

For Fruit Dressing, in a small bowl stir together yogurt, orange juice and cinnamon until well blended. Serve dressing with salad. Makes 4 servings.

Devilish Corn Sauce

2008-07-23T20:43:00.000-07:00

This recipe is from an ad in a 1967 Family Circle. 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.

Devilish Corn Sauce
"Great news for corned beef!" Not!

1 No 303 can (17 oz.) Del Monte Brand Cream Style Corn

2 tablespoons prepared horseradish

1 teaspoons prepared mustard

1/4 cup Del Monte Fresh Cucumber Pickle Chips

2 tablespoon pickle liquid

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 Savoy cabbage.

No amount of cabbage garnish is going to make this recipe fun to eat.

Lobster Tails With Sherry Stuffing

2008-07-05T16:57:00.000-07:00

This 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.

Lobster Tails with Sherry Stuffing
"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."

6 large lobster tails

1 package (6 0z.) Stove Top Chicken Flavor Stuffing Mix

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 tablespoons dry sherry wine

1 teaspoon salt

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 undershell of lobster tails. Remove meat and cut into small chunks. Place empty shells in shallow baking dish; keep warm in oven.
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.

From Have A Beautiful Meal... with Stove Top Brand Stuffing Mix.

Rutabaga Cake- A rude thing to do to a cake

2008-05-31T23:09:00.000-07:00

I have seen recipes for beet cakes and sauerkraut 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 zucchini 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 rutabaga in it.

Rutabaga Cake

3 eggs

1/2 cup margarine, melted

3/4 cup buttermilk

2 teaspoons vanilla

2 cups sifted flour

1-1/2 cups sugar

1 teaspoon soda

2 teaspoons cinnamon

1/2 teaspoons salt

1 (13-1/4 oz.) can crushed pineapple, drained plus reserve juice for glaze

1 cup shredded, raw rutabaga

1/2 to 1 cup chopped walnuts

1 cup flaked coconut

In large bowl, combine eggs, margarine, buttermilk, and vanilla. Sift together dry ingredients; add to creamed mixture. Drain pineapple well. Fold pineapple, rutabaga, walnuts, and coconut into batter. Bake in a greased and floured 9 cup Bundt 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.

From 300 Delicious Ways To Use Your Bundt Pan.

Tuna-Noodle Luncheon Mold

2008-05-24T01:26:00.000-07:00

This recipe needs no snarky comments. It speaks for itself. Thank goodness there was no photo, the idea of noodles in Jello is just too gross to contemplate.

Tuna-Noodle Luncheon Mold

1 tablespoons salt
2 quarts boiling water
1/2 pound San Giorgio medium egg noodles
1 3 ounce package lemon-flavored gelatin
1 cup hot water
1 cup cold water
1 teaspoon salt
1 cup pineapple juice
1-1/2 cups grated carrots
1 cup drained canned crushed pineapple
2 7 oz. cans drained solid pack tuna
1/4 cup finely chopped parsley

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. Unmold and garnish with carrots and green pepper flowers, if desired. Serves 6-8.
From How to play Pick-aroni copyright 1957 San Giorgio Macaroni Inc.

Masked Hot Dogs- cold and quivering

2008-05-11T23:51:00.000-07:00

This appetizer comes from a little 1955 phamplet: Hot Dogs with recipes from Woman's Day Kitchen. There are some recipes that still sound appealing but this idea just sounds really bad. A cold hot dog chunk with gelatin coating seems truly revolting. Were you suppose to just pop it in your mouth or sit it on a cracker or what. The photo makes it look just as bad as it sounds.

Masked Hot Dogs

Soften 1 envelope unflavored gelatin in 2 tablespoons water; dissolve over hot water. Add to 1/2 cup creamy French dressing. Dip frankfurter pieces in mixture; let set; redip; chill.

Orange Sauerkraut- What do you think?

2008-04-15T00:18:00.000-07:00

Today at a thrift store my husband picked up a promotional booklet from a local radio station KFMB 76. It contains listener contributed recipes submitted to radio personality Don Ross in 1968. This recipe is just plain odd. Is it a side dish, dessert or what? I wonder why Don included it. Did he not want to offend a listener or did he think it sounded good? I don't know what to think about it. It might be good, but then again?

Orange Sauerkraut

1 can (1 lb. 12 oz.) sauerkraut
2 teaspoons grated orange peel
1 teaspoon caraway seeds
1/2 cup raisins
1/2 cup orange juice
Salt and pepper
2 whole oranges
2 teaspoons melted butter
Drain sauerkraut, then combine with orange peel, caraway seeds, orange juice and salt and pepper depending on the saltiness of the sauerkraut. Turn into 1-1/2 quart casserole, cover and bake for 1 hour at 350 degrees. While casserole is baking, peel oranges cutting away all the membranes and remove seeds. Carefully lift out orange section. After sauerkraut has baked, arrange slices on top and drizzle with milted butter. Return to oven and bake for 10 more minutes.

Chicken Pickletelli

2008-04-08T20:58:00.000-07:00

This is a real doozy of a recipe. It seems like it is a simple Asian inspired chicken dish and then when you are not expecting it they throw in dill pickles! Yes you read that right- dill pickles. I can't think of why anyone would think of doing that. I know vinegar and soy sauce is used in Adobo but there is no dill in that. I found this in a Woman's Day Special Issue- Simply Delicious Meals In Minutes from 1981.

Chicken Pickletelli
2-1/2 to 3 pounds broiler-fryer pieces
1 chicken bouillon cube
2/3 cups hot water
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 small onion, cut into rings
1/4 cup sliced celery
1 can (16 oz.) bean sprouts, drained
1/2 green pepper, cut into strips
6 tablespoons dill pickle liquid (drained from dill pickles)
1/2 cup sliced dill pickles
Place chicken on broiler rack about 3 to 4 inches from source of heat. Brush chicken with 1 tablespoon dill pickle liquid and broil until chicken is brown. Turn chicken over, brush again with 1 tablespoon of pickle liquid and broil until chicken is brown. Transfer chicken to a baking dish. Dissolve bouillon cube in water and combine with 1/4 cup pickle liquid, soy sauce and seasonings; pour over chicken. Add dill pickles to baking dish and bake in 325 degree oven 25 minutes. Add the remaining vegetables to baking dish and continue baking for about 15 minutes or until chicken is tender. Makes 4 servings.

Circus Caesar Salad with Happy Little Clowns

2008-04-06T23:20:00.000-07:00

Well I wasn't sure if I should post this recipe here or on my other vintage blog but I decided it belongs here. I can understand a clown or circus theme cake or dessert, but a salad just seems wrong. I don't know if the idea is to entice the little ones to eat a green salad but it is just carrying a theme meal way too far. The clowns are actually small molded salads. The ladies in the Kraft Kitchens were really working overtime when they came up with this idea in 1965.

Circus Caesar Salad

In your salad bowl, toss 2 cups croutons with 1/4 cup Kraft Italian- the most tantalizing Italian of them all. Fill bowl with 2 quarts crisp greens, add 1/2 cup Kraft Italian and a raw egg. Sprinkle with 1/2 cup Kraft Grated Parmesan and toss until the greens are glistening with exciting flavor.

Happy little clowns-full of velvety Kraft Mayonnaise and other good things

For white clowns, soften 1 envelope unflavored gelatin in 3/4 cup cold water; dissolve over low heat. Gradually blend 1 cup Kraft Mayonnaise with 8 oz. softened Philadelphia Brand Cream Cheese. Stir in cooled gelatin, a 6-1/2-oz. can flaked crabmeat, 2 tablespoon chopped green pepper, 1 tablespoon each chopped onion and pimiento. Mold in 6 well oiled paper cups. Make red clowns of your favorite tomato aspic. Use clown cocktail picks for heads, peas and bits of ripe olives for buttons.

Spaghetti-Tuna Buns

2008-03-30T01:50:00.000-07:00

No this is not spaghetti, tuna and buns. The spaghetti and tuna are in the buns. This recipe is from Good Housekeeping's Quick 'n' Easy Cook Book from 1958. I know the theme is quick and easy but putting the spaghetti in the bun is just carrying it too far. And personally the idea of tuna with spaghetti has always seemed nasty to me.

Spaghetti-Tuna Buns

Start heating oven to 375 degrees. Cut top from 6 large round hard rolls; scoop out soft part. Spread inside of each roll with soft butter or margarine. Into rolls, spoon 1 can spaghetti in tomato sauce with cheese. Top with 2 cans (2 cups) chunk-style tuna. Sprinkle with 2 tablespoons grated Parmesan cheese. Spoon another can of spaghetti on top. Sprinkle with 2 tablespoon Parmesan, 1 teaspoon dried rosemary. Dot with butter. Bake 15 minutes.

Mock Fruit Soup

2008-03-13T00:58:00.000-07:00

This recipe is from a 1969 booklet Pillsbury's Soup & Salad Cook Book. It is described as a "great appetizer or dessert soup. Especially good on a cold winter's night." I doubt that. I am not a fan of fruit soup anyway but you can't tell me it is going to look or taste like anything other than warm, slimey, watered-down fruit cocktail in a bowl.
Mock Fruit Soup
1 can (1 lb. 1 oz.) fruit cocktail, drain and reserve 1 cup syrup (adding water if necessary)
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons orange liqueur, if desired
Dash nutmeg

In medium saucepan, gradually add reserved 1 cup syrup to cornstarch; stir until smooth. Add remaining ingredients and fruit cocktail. Heat through. Serve warm. If desired, top with toasted slivered almonds. 4 to 5 servings.

Eggs with Cucumbers- cooked cucumber chunks, no thanks

2008-01-02T16:26:00.000-08:00

This recipe is from a vintage Crisco book from the 1920's. It is definitely something I don't see any one eating nowadays. The idea of a cooked cucumber is quite repulsive to me let alone the odd egg topping.

Eggs with Cucumbers

1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.

Waldorf Salad Cookies

2007-12-23T22:17:00.000-08:00

I found this recipe in a magazine type publication Women's Circle Home Cooking- Christmas Snacks, 1989. This is the type of booklet in which home cooks contribute their recipes. Apparently some frugul housewife found herself with some leftover waldorf salad and didn't want to throw it out so she made it into cookies. Then she figured out how to write it up in recipe form. I can't imagine anyone making this with fresh ingredients.

Waldorf Salad Cookies
2 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups brown sugar, packed
3/4 cups mayonnaise
2 large eggs
1 teaspoon vanilla
1 1/2 cups coarsely chopped apples
1 cup coarsely chopped nuts
1/4 cup finely chopped celery
In medium bowl, stir together flour, baking soda, salt and cinnamon. In a large bowl, beat together sugar, mayonnaise, eggs and vanilla until smooth. Add flour mixture and beat at low speed until smooth. Stir in apples, nuts and celery. Drop by level tablespoonful onto ungreased cookie sheets. Bake at 350 degrees 10-12 minutes, until lightly browned. Cool on racks completely before storing in tightly covered container.

Grandma's Pumpernickel Ice Cream

2007-12-23T22:06:00.001-08:00

This recipe is from a Bon Appetit cookbook called Frozen Treats. It does not sound like a treat to me. I don't know what Grandma was thinking when she decided to put bread crumbs in ice cream but I think it was a bad idea.

Grandma's Pumpernickel Ice Cream

4 thin slices pumpernickel bread
2 tablespoons grated semisweet chocolate
1 teaspoon grated lemon peel
1/2 gallon vanilla ice cream, slightly softened
1 tablespoon sugar
1 tablespoon margarine
Finely chop bread in processor. Set aside 2 tablespoons crumbs. Mix remaining crumbs, chocolate and lemon peel in small bowl. Stir into ice cream. Return to freezer. Combine reserved breadcrumbs, sugar and margarine in small skillet and stir over medium-low heat until mixture begins to caramelize. Cool slightly. Spoon ice cream into bowls. Sprinkle with crumb mixture and serve.

A Holiday Fruit Pudding Like No Other

2007-12-09T21:04:00.000-08:00

No this recipe isn't for the one in the photo. That is one of my Ideals Magazine scans. This is something else entirely.

Sometimes we all think fondly of our favorite holiday foods of the past. But I doubt anyone is looking back with nostalgia over this recipe. I really can't imagine how anyone would think this recipe was worthy of publishing.

From my 1936 Royal Desserts and Salads I present to you: Holiday Fruit Pudding

1/2 pound prunes

1 inch stick cinnamon

6 whole cloves

1 package Royal Gelatin Dessert (lemon flavor)

1 cup hot prune juice

1/4 to 1/2 cup brown sugar

3/4 cup orange juice

3 tablespoons lemon juice

1/2 cup sliced figs

1/2 cup seeded raisins

1/4 cup sliced citron

1/4 cup shredded almonds

Soak prunes in enough water to cover. Add cinnamon and cloves; cook slowly in same water until soft. Remove pits and chop prunes. Measure 1 cup prune juice, heat to boiling.

Dissolve gelatin in prune juice, Add sugar, orange and lemon juice. Chill until mixture begins to thicken; add prunes and remaining ingredients. Chill in pudding mould until firm. Serve with pudding sauce, flavored with grated orange rind. Serves 8 to 10.

Prune Aspic or should we say Dried Plum Aspic?

2007-12-09T14:57:00.000-08:00

This is Helen Corbitt's recipe for prune aspic. Her comment: "Among the various fruits I have molded there have been more requests for Prune Salad than perhaps and other. Could be because it was so often served for a buffet and is striking to the eye? Simple beyond words. It is especially good with turkey and ham."
You can't get more retro than prunes. They have such a bad name that they are now called dried plums. What makes this weird? I doubt it has been made by anyone in many a year. It is a recipe that is just completely outdated. Molded salads are out, prunes are out and so is this recipe.
Prune Aspic
2 tablespoons unflavored gelatin
1/2 cup cold water
3 1/2 cups canned prune juice, hot
4 cups canned prunes, pitted and coarsely chopped
2 tablespoons lemon juice
Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.

Weird Apple Recipes

2007-11-14T12:52:00.000-08:00

My husband sold an apple cookbook and I asked to see it before he mailed it off. I figured it would have some of those "ingredient" that doesn't belong type recipes. Boy was I right! How about some apple with your spicy hamburger and kidney bean mix served as a Taco Salad. Or in a fish stew with the carrots, celery and potatoes. Or how about putting two in your corn-cheese chowder. I think I'll pass on those. This one was really weird, I just can't imagine what it would taste like:

Apple Spinach Lasagna

1 pkg. (8 oz.) lasagna noodles.

2 cans cream of mushroom soup

2 pkg. (12 oz.) chopped, frozen spinach

4 large apples, peeled, cored, grated

Nutmeg to taste

12 oz. Swiss cheese, grated

Fresh sliced mushrooms ,if desired

Cook lasagna and spinach as directed. Drain well. Layer in buttered baking dish: lasagna, soup, spinach, apples and cheese. Repeat the layers. End with cheese. Bake for 30 minutes at 375 degrees. Recipe didn't say where to add the nutmeg.

To be fair the book does have some good sounding recipes. This is one of them:

Pumpkin Shell Casserole

1 small pumpkin, 7" in diameter

2 cups apples, peeled, chopped coarsely

1 cup raisins

1 cup pecans, chopped

1/4 cup brown sugar

1 teaspoons lemon juice

1/2 teaspoon cinnamon

3 tablespoons margarine, melted

Wash and dry pumpkin, slice off top for lid. Scrape out seeds. Combine all ingredients, mix well, and fill pumpkin. Cover with "lid", place on cookie sheet. Bake at 350 degrees until apples and pumpkin pulp are tender. Begin checking doneness after 1 hour. It may take up to 45 minutes longer. For faster baking, cover pumpkin with aluminum foil. This casserole may be served hot or cold. Serve from shell, spooning some pumpkin with each portion. Variation: in addition to above fruit, prunes, apricots or pineapple are excellent.

Rumanian Chicken Pancakes- hold the pears please.

2007-11-05T23:11:00.000-08:00

The Super Chicken Cookbook has this odd recipe in the international chapter. I have seen quite a few chicken baked with fruit recipes,but this sounds similar to a bizarre chicken/fruit egg foo young. I know nothing of Rumanian cooking so I hope I am not insulting someone's grandmas' cooking but this is just weird. If I had some nice chicken breasts to use this would be about the last recipe I would try.
Rumanian Chicken Pancake
2 chicken breasts, cut in half
1 1/2 cup water
1 cup coarsely chopped onion
1/2 teaspoons salt
1/4 teaspoon pepper
4 green skinned pears, about 3 inches in diameter at largest end- not too ripe
2 tablespoons all-purpose flour
5 eggs, beaten until lemon yellow
Place the chicken breasts, water, onion, salt and pepper in a saucepan with a tight-fitting cover. Bring to a rolling boil and skim off any froth that may gather. Cover, turn heat to simmer and cook for 35 minutes, or until the thickest portion of the chicken can be pierced with a fork.
Peel and core the pears, cut them into 1/2-inch cubes and add them to the boiling chicken. Cook 8 minutes, or until the edges of the pears begin to get transparent. Remove the pears and chicken from the heat. Allow to cool.
Separate the meat from the skin and bones. Drain the pears and onion and add them to the chicken meat. Chop all very fine. Sprinkle the flour over the top, then add the beaten eggs. Mix all very well. Pour by spoonful onto a hot griddle and fry as you would pancakes. Serve at once, piping hot. Serves 4. Serve with applesauce, horseradish or orange marmalade.

"Full-Meal" Salad

2007-11-01T01:42:00.001-07:00

At the risk of being gross I would say that this salad would look like someone had already disgorged a "Full meal". Another example of a company, in this case Knudsen trying to stretch the use of their product too far.

"Full-Meal" Salad
1 1/2 cups cooked meats (ham, beef, meat loaf)
1 cup mixed vegetables ( canned or fresh)
1 cup Knudsen Cottage Cheese
1 teaspoon salt
1/2 teaspoon onion salt
1 cup Knudsen Sour Cream
Mix meats and vegetables together. Add cottage cheese, salt, onion salt and 1/2 cup sour cream. Place on serving plate (or plates), garnish with carrot curls or parsley and top with remaining sour cream. Serves 4 to 6.

Hoppin Johns' cousin Limping Susan

2007-11-01T01:29:00.000-07:00

Hoppin John has a cousin and her name is Limping Susan. Apparently John likes black eyed peas and Susan doesn't. This version of the recipe is from a Helen Corbitt book:
Limping Susan
1/4 cup finely diced salt pork
1 cup rice
1 onion, chopped fine
3 cups chicken broth or consomme
2 cups mashed canned tomatoes
2 tablespoons chopped parsley
Salt and pepper
Cooked okra
Slivers of cooked chicken, optional
Fry pork until crisp. Add rice and stir until rice is golden. Add onion and cook until soft. Add broth. Cover and cook until rice is done, about 1 hour. Add tomatoes and parsley and seasonings, fork-stir and bake uncovered for 30 minutes. Just before serving add cooked okra and slivers of leftover chicken.

Monster Chili

2007-10-30T23:23:00.002-07:00

To me this is another example of a company trying too hard to further the use of their product. It reminds me of the Coca Cola recipes, putting something in a recipe where it really has no business being. On the other hand people do put almost anything in chili.
Monster Chili
2 tablespoons oil
1 cup chopped onion
1 1.4 cups chopped green pepper
3 garlic cloves, crushed
1 1/2 pounds boneless chicken breast, cubed
1 (14 1/2 oz.) each red kidney beans, black beans, and pinto beans, well drained
1 (14 1/2 oz.) can diced tomatoes, drained
1 16 ounce can Monster Energy Drink
1 (4 1/2 oz.) can chopped green chilies
1/4 cup chicken broth
2 tablespoons chili powder
1 teaspoon groun cumin
1 tablespoon salt
1/2 cup grated mozzarella cheese
Cilantro sprigs, for garnish
Healt oil in a saucepan over medium heat. Add onion, green pepper and garlic, cook until onion is translucent. Add chicken and saute until lightly browned. Transfer to a slow cooker. Add remaining ingredients except cheese and cilantro. Cover and cook on medium low for 4-6 hours
Serve with grated cheeese and garnish with cilantro sprigs.

2007-10-30T23:23:00.001-07:00

Greek Pickled Octopus

2007-10-27T00:52:00.000-07:00

This little dandy comes from the Capt. Anderson's Restaurant Cookbook. Just imagine opening your refrigerator and seeing those glass jars with all the little suckers pressed on the sides.

Greek Pickled Octopus
1 large octopus
1 tablespoon sugar
1 tablespoon oregano
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup olive oil
2/3 cup vinegar
1/3 cup water
Salt to taste
Cut the head off the octopus and cube the meaty part. Cut the legs apart and steam all of it for about 40 minutes, until slightly tender. Wash well with cold water and cut into bite sized pieces. Stir the remaining ingredients together. Place the octopus cubes into a glass fruit jar. Pour pickling mixture over octopus making sure the octopus is completely covered. More marinade may have to be made. Put in the refrigerator for several weeks. The longer it remains in the refrigerator the more tender it gets. Serve cold.

Liver Dumplings

2007-10-27T00:10:00.000-07:00

This recipe is from the vintage cookbook- Louisiana's Fabulous Foods. Well it sure doesn't sound fabulous to me. Liver and spinach together in a dumpling? What a pleasant culinary experience mixing that raw chopped liver and the rest of the ingredients.Just imagine the color of these little lumps.

Liver Dumplings
Calf liver, chopped, 1/2 pound
Bread, soaked in water and squeezed dry, 1/2 loaf
Flour, 1 tablespoon
Spinach, fresh, steamed, and chopped, 1/2 pound
Onions, to taste
Parsley, sprig
Eggs, beaten whole 2
Salt and pepper to taste
Nutmeg
Cayenne pepper
Saute onions in butter with a bit of parsley. Mix all ingredients and form in small oblong balls. Place in boiling salted water and cook until they float in the water. Then simmer 15 to 20 minutes. Take dumplings out; drain; put in bowl. Heat some butter to make a butter sauce; add chopped onions and brown. Pour over dumplings and serve. 6 to 8 servings. (if you can get anyone to eat them)

Roast Chicken with Smoked Oysters- No Thanks

2007-10-21T02:10:00.000-07:00

This recipe is from New Casserole Cookery the 1968 edition. I like casseroles, they are the frugal cooks friend and I make them frequently. But this recipe is just wrong for many reasons. 1. I like smoked oysters and have them occasionally as a snack with crackers, but they do not belong in a casserole. 2. If I have a nice succulent roast chicken why oh why would I cut it up in a cream soup casserole?3. Why the Italian green beans? I like them also but they are much chewier than a regular green bean and I think the texture would be wrong for this casserole. This casserole is just a disaster!
Chicken Baked With Smoked Oysters And Italian Green Beans
1 9 0z. package frozen Italian green beans
1 roast or barbecued chicken
1 3 2/3-oz. can smoked oysters
1 can condensed cream of celery soup
3 slices cooked bacon, crumbled
For a quick assembly job, the barbecued or roast chicken warm from the supermarket is best for last-minute cooking, juicier and more flavorful than that in cans. Cook the green beans according to direction until barely tender. Drain and arrange in casserole, Cut the warm chicken from the bone in bite-sized pieces. Arrange on green beans. Drain and sprinkle smoked oysters on top. Pour in undiluted cream of celery soup. Sprinkle crumbled bacon on top. Bake in 350 degree oven until brown and bubbly, about 35 to 45 minutes.

Breakfast-In-A-Glass- Not the right way to start the day!

2007-10-20T15:20:00.000-07:00

This mistake is from a Quaker Oats booklet I have had since the late 60's. I also have a more recent one that has a very similar recipe. When I had my daycare center one of the Moms actually drank these on her way to work. One day she spilled it in our parking lot. You can just imagine what it looked like.

Breakfast-in-a-glass
1/2 cup cooked Quaker oatmeal
1/3 cup fresh or frozen fruit
1 to 2 tablespoons sugar
1/2 teaspoon vanilla
1 cup milk
Place all ingredients in a blender container and blend about 1 minute. Or place all ingredients in a shallow pitcher. Beat with rotary beater until thoroughly blended. Pour and serve. Makes 1 serving.

Coca Cola plus Chicken= Wrong

2007-10-17T13:57:00.000-07:00

I have a Coca Cola cookbook. Inventive folks have tried using Coke in all sorts of recipes where it really doesn't belong. Coke in a barbecue sauce is a fairly common recipe and I can understand that. Sweet ingredients are often in barbecue sauces. But these recipes are not barbecue and are just weird!

This one seems rather bizarre: Chicken with Artichoke Hearts
4 whole chicken breasts, boneless, with skin
1/4 cup clarified butter
16 small canned artichoke hearts
2 cups sliced mushrooms
1/2 cup chopped shallots
few slivers of fresh garlic
1 cup Coca-Cola
1 tablespoon arrowroot or flour
Cut chicken breast into bite-sized pieces. Saute the pieces in the butter, skin side down, turning carefully until they are browned on all sides. Set them aside on a heated platter. In the same pan, saute the artichoke hearts until browned. Remove them to the same heated platter. In the same pan saute the sliced mushrooms, chopped shallots and garlic. When mushrooms are tender and the shallots are transparent, transfer the chicken and artichoke hearts back to the pan. Add the cup of Coca-Cola and simmer until the chicken is tender. Remove everything from the juices and thicken with arrowroot or flour and pour over chicken mixture.

I can't imagine what this would taste like: Baked Chicken Breast
4 whole chicken breasts, split
4 tablespoons minced parsley
2 cloves garlic, pressed
1 1/2 cups Coca-Cola
4 tablespoons slivered blanched almonds
1 can cream of chicken soup
1 can cream of mushroom soup
Mix the soups together and add the Coca-Cola and garlic. Place the chicken in a casserole dish and pour the soup mixture over it. Sprinkle the parsley and almonds on top. Cover and cook at 350 degrees for 1 1/2 hours.

This one states Coca-Cola "deliciously replaces wine in many recipes". I don't think so.
Chicken In Coca-Cola Sauce
3 1/2 to 4 pound chicken, cut up
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 pound fresh mushrooms, cut up if large
1/4 cup chopped spring onions
2-3 cloves garlic, diced very fine
4-5 tablespoons flour
2 cups Coca-Cola
3/4 cup chicken broth
4 sprigs fresh parsley
1 bay leaf
1/2 teaspoon rosemary
Dry chicken with paper towels. Season with salt and pepper. Heat the oil and butter in very large cast iron skillet. Add the chicken pieces and cook until golden on one side. Turn and brown on other side. Chicken will have to be cooked in batches. Place on separate plate and set aside. In the same pan, add mushrooms and cook until golden. Add onion and garlic and cook, stirring , until softened. Sprinkle flour in pan and cook while stirring until a light color (1 -2 minutes). Add Coca-Cola, broth, and herbs. Stir to blend and cook 4 to 5 minutes more. Return chicken to pan. Bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender.

Chicken Liver Salad Dressing and Pork Apple Salad

2007-10-17T02:40:00.000-07:00

I have come across some really weird recipes recently in some of my vintage cookbooks. I have decided to post some of them.
How about this one:
Chicken Liver Salad Dressing
4 cooked chicken livers
4 hard-cooked egg yolks
3 teaspoons prepared mustard
1/4 teaspoon salt
Dash pepper
1/4 cup olive or salad oil
2 teaspoons red wine vinegar
2 tablespoons red wine
I am not going to bother giving the directions for that one.

How about some Pork Apple Salad:
2 cups diced cooked pork
1 cup diced celery
1 1/2 cups diced apples
1 1/2 cups grated carrots
1 green pepper shredded
Mayonnaise
Mix well and toss into enough mayonnaise to coat well. 'A good way to use left-over pork." I don't think so!

Sardines- A nasty little fish

2007-10-17T02:36:00.000-07:00

Sardine-Filled Eggs- Well maybe these aren't really weird but they don't sound good to me and I bet they look nasty.
6 hard cooked eggs
6 skinless sardines
2 tablespoons soft butter
1 tablespoon onion
1 tablespoon mince parsley
Salt and pepper to taste
Cut eggs in half, remove yolks. Crush remaining ingredients into a paste. with the yolks. Refill egg whites with the paste.

Well I might be picking on the poor defenseless sardine but this sounds yucky too:
Sardine Turnovers
Pastry for 1 crust
1 can sardines, drained
2 teaspoons mustard
3 tablespoons sweet pickle reclis, moisture pressed out
Lemon juice to taste
Roll the chillled dough out to 3/16-inch thickness. Cut into 3-inch squares. Mix remaining ingredients together. Place a small mound of filling on each square. Press oppposite points of turnovers together and pinch the seams firmly. Cut vents on top side and brush with cold milk. Bake in 400 degree oven for 10 minutes, reduce heat to 350 and bake until golden about 10-12 minutes longer.