Posted on 11/30/2020 11:56:49 AM PST by mylife
There was a time when bananas were considered a perfectly reasonable option for a dish’s main component. Food in loaf form was also popular. Cookbooks with names like McCall’s Great American Recipe Card Collection and Betty Crocker’s Dinner in a Dish Cookbook trotted these dishes out as quick and easy ways to feed your family and impress your guests, and similar recipes were also featured in magazines like Family Circle and Better Homes and Gardens.
We’re not sure if dishes like these were all some sort of prank orchestrated by the editors of these magazines, or whether Betty Crocker and Better Homes were getting serious kickbacks from the mayonnaise, gelatin, and banana industries. But believe it or not, everything here was published with complete sincerity, and, presumably, some people actually cooked these recipes and fed them to their families or friends.
Here are 17 recipes from the 1971 Betty Crocker card catalogue, a collection of dishes we should be glad we’ll (most likely) never be forced to eat.
At least they had some warm colors. Today’s kitchens look like they are from a hospital or morgue.
Cheese fondue? I loved that stuff!
Same here. I Love My Sweetie.
Bone broth before bone broth was in?
I knew a driller who was a master of manifold cooking. Bill would bring foil-wrapped packages of all sorts of stuff (usually built around beef, but sometimes chicken or pork, or maybe roadkill for all I knew) from home and put them in just the right place on the rig’s exhaust manifold, then go to work. Along about noon, or 300 feet, whichever came first, he’d shut down and we’d all eat. Great food!
My family was so poor we we had to eat bar-b-q road kill skunk for Thanksgiving........That’s how I got my name “Hot Tabasco” which was needed for the flavoring.,
I’ve got a TV like that....I’ve thought of making it into a terrarium.
I ate a lot of squid in college, when it was $0.29/lb. Then, practically overnight, it became “calamari” at $1.99/lb.
The worst of the worst is this holiday “Gift From Your Kitchen”. 'Tis the season for what looks like sawdust and topsoil mixed together and pressed into a Bundt pan. Also, the recipe calls for 2 cups of ground suet, or beef fat.
In our neighborhood we call this treat "Woodpeckers' Delight"!
Love this thread. Thanks to all of you.
“My wife was raised in the 60’s and embraced the teaching about marriage.
Happy Husband recipe:
Keep him well fed.
Keep him in clean clothes.
Keep him well nookied.
The 1970s Cheese Fondue Conspiracy:
http://hgm.sstrumello.com/2017/05/fondue-food-fad-of-1970s-created-by.html
I have a big collection of vintage cookbooks and recipe pamphlets pre-1960’s. I love to read them - not usually cook from them - but they give you a general idea of life at the time. The illustrations are often gorgeous too.
If a recipe book is from 1965 on up, no thanks, and definitely not recipes from the 1970s. This thread reminds me of why I feel like that!
1950s: succotash — the worst! Lima beans and corn kernels coated with milk, salt and pepper. Eeeeewwww!
Oh,I hate lima beans.
Our family must have been rich. We only ever had one car, but on vacation, all us kids each got an individual grocery bag half full of comics for the 9-hour ride to the South—and our mason jar wasn't for drinking from; it was only for peeing in.
On the trip to Florida, there were all-you-can-drink orange juice stands every thirty miles or so. What a treat!
Who else played car games on the long trips? Like counting head of cattle on "your" side of the car, trying to be the first one to get to 100. Or calling out "Stuckey's!" (or "Esso!" or "Burma Shave!") every time you were the first to spot one of their signs, and whoever got to 25 first. Then there were the license plates from many states...
*** “Braunschweiger on white with mayo. Every now and then, gotta have it. Spouse says, “Eeeeeeeeeewwwwwwwww.”” ***
I currently eat Braunschweiger with a squirt of mustard all by itself (no bread) about once a week as a complete meal
(currently having mouth and teeth problems and I get tired of soft eggs every day)
Yes, wrap it securely in several layers of foil, with big chunks of butter and lemon inside. Put it in the top rack and run the washer without detergent (or any dishes). It cooks the fish gently and beautifully.
I think everyone likes a little gastronomic nostalgia.
I love Braunschweiger in small doses, I think the Vietnamese are genius’ spreading liver pate on the sangwich like mayo
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