Tag Archives: retro recipes

Double Dog Delightful – Retro Dog Dinner

7 Feb

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It’s hard to imagine someone as thrilled as I to have a meal made from all those inglorious cookbooks from the 60’s and 70’s. And yet at Hot Diggity, the happening hot dog restaurant on South Street in the great city of Philly,  they made not only a meal from these recipes, but a stellar banquet of hot dog laden retro delights.

Appetizers to start…

1. Hot Doggities – tempting pieces of hot dog enrobed in cornflakes

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2. Hot Dog Olives – olives stuffed with a cream cheese and hot dog mix

3. Glazed Hot Dogs – your favorite salad dressing (French, Ranch or Honey Mustard) on a hot dog

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4. Cuke and Hot Dog Spread

IMG_2392 (tres magnifique!)

Salads followed…

1. In the Pink  Potato Salad – potato salad colored naturally with red beet juice

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2. Apple and Hot Dog Salad -a macaroni salad with…well the name says it all

3. PERFECTION SALAD – this was a work of retro recipe art – a medley of salad vegetables encased in a beautiful work of Jell-o.

You’ll need two photos to really feel like you’ve seen it properly

IMG_2397 (one of the top dogs explaining about this dream of a salad)

IMG_2398 (2) (up close and tempting – notice the attractive radish garnishes)

And now, the Entree….

Oriental Hot Dog Casserole – back in the 70’s Chinese food was all the rage for experimental housewives looking to add some foreign flavor to their meals. (this mostly meant adding water chestnuts and little those little corn cobs to your recipes) That this is also a casserole meant it was both easy to make and exotic!

IMG_2400 (2)(even the serving dish is retro!)

Specialty of the House…

Of course you want to spoil your guests when you’re having them over for dinner and the staff at Hot Diggity was no exception. This main dish was a wonder to behold…

Hot Dogs in Fruited Brandy Sauce (so impressive!)

IMG_2399 (2)  A luscious dish gorgeously presented.

And when you think you can’t eat any more, there’s always room for…

JELL-O!!!!

Berry and lime Jell-o Mold

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Want some hot dog fun of your very own? Hot Diggity does more with hot dogs than you could ever imagine. See their website for more…

http://www.thehotdiggity.com/

or go to their facebook page to check out their latest events…

https://www.facebook.com/thehotdiggity

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Merry cheXmas, part 2

23 Dec

As I write this I’ve got my latest Chex recipe baking in the oven. Tonight I’m making Tangy Meatloaf. I must admit, I’ve made some adjustments. First, I used Corn Chex instead of Wheat. The shop had no Wheat Chex and I didn’t fancy substituting it for Chocolate Chex. Plus I already had the Corn Chex in the house from making the garlic breadsticks. Also, you’ll notice the recipe calls for garlic, pepper and seasoned salt. I used Adobo. It had all those ingredients in one handy container. So in it went.

Now as my meatloaf bakes, I’ll share the recipe for this and another main dish….

The Main Course

Tangy Meatloaf

I quote from the book- “Wheat Chex and an unusual seasoning blend give this basic meatloaf a special flavor”. If the garlic sticks were anything to go by, I’d wager that flavor is Chex.

1/2 cup catsup

2 tablespoons brown sugar

1/2 teaspoon dry mustard

4 teaspoons of Worcestershire sauce

1/4 teaspoon garlic powder

1- 1/2 teaspoons onion powder

2 teaspoons seasoned salt

1/4 teaspoon pepper

1 egg

2 tablespoons finely chopped green pepper

1- 1/2 cups Wheat Chex cereal crushed to 3/4 cup

1-1/2 pounds ground beef

In a large bowl combine catsup, brown sugar and dry mustard. Remove 4 tablespoons of mixture and reserve for topping. To remaining mixture add Worcestershire, garlic and onion powders, salt, pepper and egg. Blend well. Stir in green pepper and Chex. Add ground beef. Mix well.

Shape into loaf in shallow pan. Bake at 350 degrees for 65 minutes. Remove from oven and spread top with reserved catsup mixture. Bake additional 15 minutes. Makes about 6 servings.

(from Chex, The Natural Way to Good Cooking, 1975)

Hot out of the oven. Fire Claus has the situation under control….

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Now meatloaf for Christmas may not be to everyone’s liking. For some Christmas dinner is all about turkey. This one is for you…

Layered Turkey Bake

3 cups Rice Chex cereal crushed to 1-1/2 cups

2 tablespoons of Blue Bonnet margarine, melted

1/8 teaspoon and 1/8 teaspoon ground oregano

2 tablespoons grated Parmesan cheese

1 can (10-3/4 oz) condensed cream of mushroom soup

1-1/4 cups evaporated milk

1/4 teaspoon onion powder

1-1/4 seasoned salt

1 teaspoon dried parsley flakes

3 cups chopped cooked turkey

1/3 cup chopped ripe olives

5 oz lasagna noodles (6 noodles) cooked

2/3 cups shredded Mozzarella cheese

Combine Chex crumbs. margarine, 1/8 teaspoon oregano and Parmesan cheese. Set aside. Combine soup, milk, onion powder, seasoned salt, parsley flakes  and 1/8 teaspoon oregano. Stir in turkey and olives.

In a 2 quart oblong baking dish, layer in order, one half the noodles, soup mixture and cheese. Repeat. Top with Chex crumbs. Bake at 375 degrees for 30-35 minutes or until bubbly around the edges. Let stand 10 minutes before cutting into squares. Makes 6 large servings.

(From, Chex, The Partymakers, 1983)

Pick Your Poisson

3 Aug

Retro recipes are always a good time. Especially when they involve booze. The following recipes are from a 1971 cookbook I found in my local thrift store. A cookbook devoted entirely to cooking fish with booze. It’s so retro it’s current. Fish is the ultimate, sophisticated summer dish. Sure burgers and hotdogs on the grill is the aroma of summer, but when you’re cooking to impress, fish is a class act. Give that fish a drink and it’s smooth sailing on the sea of love.

stewed

So from the aptly titled, Stewed to the Gills, (by E. Lewin and B. Lewin) enjoy this sample of ripped recipes for “fried” fish. (I’ve chosen the following recipes based “sole”ly (a very poor fish pun) on the name of the recipe.)

Shrimp Swizzle

2 lbs shrimp, cooked and shelled

2 large onions, coarsely diced

1 clove of garlic, crushed

1 bay leaf

2 tablespoons oil

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

3 cups canned whole tomatoes

1 small can chunk pineapple

3 tablespoons dry sherry

1/2 teaspoon MSG or Accent (is Accent still available? – it’s been decades since I’ve heard it mentioned)

Saute the onions, garlic and bay leaf in oil and butter until the onions are golden brown. Salt and pepper lightly. Add tomatoes, reserving the juice. Break up tomatoes gently. Simmer for 15 minutes. Add 3 tablespoons of the liquid from the canned tomatoes, 3 tablespoons of the pineapple  juice, sherry and MSG/Accent.  Add pineapple and shrimp to sauce and mix well.  Correct the seasoning and simmer until the shrimp and pineapple are heated. Serves 6

Brandy Snappers

An elegant dinner party dish

4 pieces of red snapper

1/2 teaspoon of salt

2 cups of cooked rice

4 tablespoons butter

8 brandied apricots

2 tablespoons of apricot brandy

2 tablespoons chopped cashew nuts

Sprinkle the fish with salt, place it in a baking-and-serving pan, (I like the sound of this newfangled bit of kitchenware) and broil for 10 minutes at 400 degrees.  Remove from the broiler and reduce heat to 325. Border the pan with rice and dot fish and rice with butter. Return to the over for 5 minutes. Heat apricots in juice. Discard juice. Remove from oven and sprinkle the brandy over the fish. Nestle the apricots in the rice border. Sprinkle cashews over all. Serve immediately. Serves 4.

Hula Loopy

A crocked casserole? What bliss! This recipe combines a vast array of ingredients in a jolly, big mix that makes 70’s cooking such fun.

1 8-oz. can chopped clams, drained

4 green onions, chopped

4 water chestnuts, sliced

1 c. canned bean sprouts, drained

2 tablespoons soy sauce

1/4 tsp powdered ginger

1/2 can cream of celery soup

1/4 c, grated Parmesan cheese

1/4 c dry sherry

3 tablespoons shredded coconut

1 tablespoon lime juice

1/2 cup chopped macadamia nuts

Combine all the ingredients thoroughly, except macadamia nuts. Put the mixture in a buttered oven-to-table casserole. Bake in a 350 degree oven for 20 minutes. Remove from oven. Sprinkle with nuts and return for another 5 minutes. Serves 4.

all recipes from “Stewed to the Gills” by Esther Lewin and Birdina Lewin. Unfortunately this “cockeyed” cookbook is out of print but if you’re a lucky lobster like me you’ll find a copy in your local thrift store. Or try amazon.com…

http://amzn.com/0840212038

Eggs Eggs Eggs!

23 Mar

Eggs. We love them.  Almost as much as Edie…

From Pink Flamingos, by John Waters

And just for the Easter holiday I’ve got some real Edie pleasers.

From the cracking Key Kookin’ comes…

French Fried Deviled Eggs

6 deviled eggs

2 egg yolks

Flour

Fine dry bread crumbs

Put deviled egg halves together and secure with toothpicks. Dip in egg yolks which have been mixed lightly with fork, then flour, then in bread crumbs. Fry in deep fat until brown. Drain on absorbent paper and remove picks. Serve over cooked green vegetables or with Creole sauce.

(Key Kookin’, by Glad Whiteley)

Coffee creamer, eggs and bacon? With shrimp? What scrumptious insanity…

Peppered Shrimp and Eggs

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1/2 lb packaged (pre-cooked, frozen) fully-peeled, de-veined shrimp

3 slices bacon

1/2 c. chopped onion

3/4 c chopped green pepper

1/2 tsp salt

1/4 tsp cayenne pepper

6 eggs, beaten

1/2 c coffee cream

1/2 tsp Worcestershire sauce

Thaw shrimp. Fry bacon until crisp; drain on absorbent paper. Crumble bacon. Cook onion and green pepper in bacon fat until tender. Add seasonings and shrimp; heat. Combine eggs, cream, Worcestershire sauce and bacon. Add to shrimp mixture and cook until eggs are firm, stirring occasionally.

(From Shrimp Tips from New Orleans)

Ooo la  omelette…

French Dessert Omelette

2 eggs

Small pinch of salt

Large pinch of sugar

1 Tb. butter

1 additional beaten egg white

1/2 cup sliced fresh or canned fruit

1 Tb. Grand Marnier, Kirsch or rum

Combine 2 whole eggs with salt and sugar. Heat pan and add butter. When the butter foam has subsided, add eggs and stir with a fork . As the eggs begin to set, add beaten egg white and stir the white into the eggs.  When the omelette has completely set, stop stirring, add the fruit and fold the omelette in half tipping the pan away from you.

Heat the liqueur and touch it with a lighted match. Pour the flames over the omelette.

(From Omelette Originals, 1970)