Posted on 04/16/2015 3:56:27 PM PDT by Jamestown1630
This site for those searching for vintage recipes...like GM used to make. These desserts will not add any calories..eyes rolling. More than recipes, you’ll find kitchen tips from vintage cookbooks and other items of interest.
http://www.homemade-dessert-recipes.com/
Classic recipe
Take one box of Kraft shells n cheese and prepare as directed on carton.
Take one can of Spam and cut into 1/2” chunks.
Add the spam chunks to the previously prepared Kraft Shells n Cheese
Yummmm
I remember when we were in Home Economics class in the ‘60s; the meal we learned to make was Spam in barbecue sauce over rice, with a salad of a whole peeled tomato on lettuce and salad dressing inside of the tomato; and a lemon meringue pie.
It was a really good meal!
-JT
Not all of us have Jewish mothers - tho during flu season, we certainly would miss them. However this site might come close
GOURMANIA
http://www.gourmania.com/pages/recipes.htm
Another Site which has been visited often is MIMIS CYBER KITCHEN. This site also has an ability one can post his own recipe for keeping on line. Granted, it is not sophisticated like WordPress, Blogspot, or others. More of a Circus/children’s atmosphere - Recipe Circus is the name. Given the times in which we live, we are well acquainted with clowns and such. Here, too, is an interactive board for questions, answers and comments.
http://www.cyber-kitchen.com/recipes.cgi
http://recipecircus.com/
JT - just a suggestion...would it be possible to include the prior week’s addy when posting your new week’s post? Makes it so much easier to find :) OK - confession, this is a ?lazy? person speaking here.
Hi, V. K.
I’ve been working on an archive of sorts - a list of links to each week’s posts that I intend to keep on my FR page. Just haven’t gotten around to it yet.
-JT
Thanks. Sounds great.
I just wash it and drain it really well. Then put in in a vaccum sealed bag. I just use it for recipes like spinach dip or soup or quiche and such. Never tried it for stir fry - figured it would be too mushy.
There’s lots of recipes for frozen spinach “thawed and well drained”.
Thanks, JT. Though I’ve most of them (even from Lib27’s time)there are possibly some missed.
In addition, stumbled across this site and thought of you and Vintage recipes. Perhaps you have seen it...the hostess gives a brief history of a particular recipe along with other information. It is a site ‘to go to’ for seeking a long lost recipe or even sharing your own.
Happy Hump day
VK
Hi JRF - not long ago you were speaking of meat loaf recipes. This site might make your mouth water.
http://www.recipes100.com/recipe+old+fashioned+ozarks+meatloaf
Any room for dinner guests? Will bring own fork.
But you can bet I'll view that food-porn site. ;)
/johnny
Days of old....when ground beef was 33 cents a pound!!!
This site should keep you reading for hours....RETRO HOUSEWIFE
http://www.retro-housewife.com/life-in-the-1950s.html
Sorry, wrong section of RETRO HOUSEWIFE posted. Try this one for recipes
http://www.retro-housewife.com/recipes.php
Another variation thought of this evening for WACKY CAKES. Dark chocolate and maraschino cherries..using the bottled cherry juice and the cherries, it holds my interest :) Chocolate covered cherries, anyone???
Reminiscing on your Home Ec class brought memories here as well. Remember in Cooking we made Butterscotch Pralines using non instant butterscotch pudding and pecans (along with other ing.) Still think of those. Altho a bit sweet, they were still eaten. 1st semester cooking and 2nd of Sewing. LOL pair of pj’s made. To be more accurate...sewn together. They did not last long at all. Sewing and needles were never a friend.
Anyways...back to food and remembering the meals our lunch rooms served when a child in school. Some were seldom finished, but many time seconds would have never been turned away. Hot rolls, bread pudding, Salisbury steak, pried fish. Googled lunch recipes and found the offering so much more appetizing than what is currently being served to the serf-children in the queen’s court these days.
ALL RECIPES
http://allrecipes.com/recipe/school-lunchroom-cafeteria-rolls/
CHOW HOUND CHOW
http://chowhound.chow.com/topics/550682
FOOD TIME LINE
http://www.foodtimeline.org/foodschools.html
FORMARO FILES - RETURN OF THE LUNCH LADY LAND
http://formarofiles.com/468/return-to-lunch-lady-land
HUNGRY BROWSER
http://www.hungrybrowser.com/phaedrus/mpschoolcafeteria.htm
PS - The many soups and stews were yummy too! Still Remember Brunswick Stew...OOPS -that was in Home Ec and not the lunch room.
This page has links to Cafeteria/lunchroom ladies recipes.
http://www.1cincinnatiohio.com/lunch-lady-recipes-a-delicious-blast-from-the-past/
There is an intermediate “meat bird” that I raised. They take about 2-3 weeks longer to hit broiler size, and top out at 9-11 pounds DRESSED. They don’t have the heart and leg problems of the current White Cornish Cross Broilers.
Not sure where else you can find them, but Whelp Hatchery sells them as “Slow Cross White Broilers”.
I still have one that is 4 years old, and she can run, and can fly short distances; she lays a huge, light tan egg almost every day of the laying season. The rest of the flock are Black Jersey Giants.
I’m so used to the size of my birds that I accidentally insulted one of our neighbors by asking if I could borrow one of her “bantams”, if she had a broody one. She has regular sized Rhode Islands. LOL
I can say we’ll never do meat birds again. Ours finished up at 5-6 pounds. Even half a bird was too big for the three of us. But thanks for the info.
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