1956 Woman’s Day


I took a tray of baked breads and bars to a thrift store that I enjoy finding treasures in, yesterday. As soon as I walked in, one of the guys said, “I’ve got something for you”. He brought out a stack of old magazines 40’s and early 50’s, cooking magazines, because he knows that is what I head towards.

This one has the cutest cookies booklet inside, and I’m loving these graphics!

I’m going to photo copy the graphics, and add them to a cookbook of favorite recipes.

I’m also including a page about miracle whip and pears?

I’ve never heard of such a dish.

This cookie magazine is 1956

Special Fried Rice with Foo Yung

Perfect!  


 This dish is delicious!  My husband ate 4 bowls in one sitting!     I will make this again, and I will just scramble the foo yung part, and mix it into the rice.  Also, the Foo Yung recipe:  I did not add the salt – I did do pepper – I figured between all the other ingredients it did not need more salt and this was perfect for us.   I also had some leftover turkey cold cuts, so I chopped those up and included them with the ham and shrimp combination.

This book has so many recipes that look like every day staples I keep in the pantry.  I have marked several recipes I will be trying from this book.  
I also added chopped carrots with the peas
 I’m showing you a photo of this dish after following the instructions exactly – it is an ugly 1970’s looking dish.  I laughed and said, “Wow, that is so 70’s looking!”   I then chopped up the egg, and mixed it in.  

Santa Fe Chicken Quesadillas


I added parmesan cheese to the top instead of salsa; I put the salsa in a small dish on same plate for scooping on to the tortillas. The salsa I used had heat so I didn’t want to add more; let that be up to each personal taste. I also added cooked mushrooms and onions to the salsa mixture.


I had leftover chicken from another meal a few days before and I found this recipe; I will make again.

2009 Southern Living Complete Quick & Easy Recipes

Gummi Experiment

The boys were all talking last night about how they tried a variety of jello shots at a college party years ago – so I’m in kitchen listening to this conversation taking place in the other room, and being the curious person I am – I grabbed a bag of their gummy worms – put out 3 bowls and added something different to each one.

One was a peach vodka – too strong – we all thought – too much

Second was apple schnapps – it was ok – nothing jumped out like

the third dish which was peach schnapps – Yummy!

The other experiment – anything sitting over night – too strong – 1 hour – not enough time – 2 hours – just right.

Not something I’ll do again anytime soon, but I was curious

General Foods Corp., 1943

I was reading this vintage cookbook last night, and while researching it; I found a full download of it online. It was published by General Foods Corp., in 1943 during World War II. The booklet addresses food shortages, and rations that the United States experienced during the war. It offers creative ways to prepare meals (using many of the General Foods products) I appreciate how they took one meal, and turned it in to several different dishes – .

https://recipecurio.com/how-to-make-grand-stews/

I was inspired to try the stew combinations. I made the basic one today with plans to try the combinations until I run out. I know we all do this, but I’d never heard of cereal dumplings, so I started browsing more of the book, and gathered quite a few new ideas to try.

Cast Iron Skillet Rotisserie Chicken Pasta dish

Caste Iron Skillet Rotisserie chicken, broccoli, bacon, pasta shells, mozzarella Cheese – Rotisserie from Sams because they are delicious. I used 2% milk. Prepare the pasta per package instructions – this equaled about 2 1/2 to 3 cups, drain, and set aside (I used medium shell pasta) All of the next part was done in the same cast iron skillet. You can cook the bacon whole and then chop it, but I chop the bacon first, and then cook it, then scoop the bacon out and set aside in a dish – Leave the bacon fat in the skillet; stir fry the broccoli just to get that charred look – take the broccoli out of the pan, and set aside; (I put the broccoli in same dish as the cooked bacon pieces); add 1 tsp of garlic; (or more to your liking) add about 1/4 or 1/3 cup flour; (I just scooped it out with a large serving spoon – so that was about what it looked like); mixed that in the bacon drippings; add 2 1/2 cups of milk , start with 2 cups, because after 2 it looked like it needed a bit more; stirred all of this until it got thick; add 1 cup mozzarella (because I have a quantity of this from New Years charcuterie board ); stir until melted; add some kosher salt to your liking, add the chicken (about 3 1/2 to 4 cups – chopped or shredded); add the broccoli and the bacon bits – mix all together; top all of this with 1/2 to 1 cup of mozzarella. Put in oven under broiler for about 3 or 4 minutes until cheese turns brown; I add pepper to the top when I pulled it out of the oven

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