After my last post, I had all intentions on taking a few days away from blogging to let everything catch up so I don't cause sensory overload and perhaps deliver too much information at once. I was going to pick out my next Southern Living cookbook and spend the next couple of days coming up with a good post about either seafood, poultry, casseroles. Typical way of me wiping out one's desire to eat a particular food group.
But then this happened:
I HAD to get the entire 1972 Family Circle Illustrated Library of Cooking and the package HAD to arrive yesterday. Because I already did a post covering the first book, I had no idea where to begin so I went to my Facebook page for advice and was given the suggestion to start at book #7.
Okay! Advice taken. I'm going back to the familiar ugly retro food without any particular theme that you all have grown to love and maybe love to hate. Either way, by the time all is said and done we are all going to be more familiar with this series. The possibilities in these books are endless and the pictures are wonderful! Okay, ramble, ramble, I'm going to begin.
Family Circle Illustrated Library of Cooking, 1972, Volume 7, Des-Eas. The usual shade of yellow, the molds, the four topics. Oh yeah, this book has potential. Was 1972 THE YEAR for this type of food?
My family has a sweet tooth. I'm always too busy to cook. This is THE BOOK for me. I shall peruse the pages as I look for the treasure trove of meals that cook themselves.
When I want my own little ramekin of turkey, I really just want it to have green and waxed beans included in that hot little crock all for myself. I assume said bowl of pork and fruit is to be consumed with chopsticks, hence the name Chopstick Pork. My dexterity disappears when a pair of those suckers are presented to me.
I don't think I've seen the calorie charts in years so putting it away won't be an issue. I think this page is mocking the heavyset. Well pick a finger, fool! It's the one in the middle!
The queen of custards, Custard Cream with its unworthy peasants, the Caramel Cups. They are "simpler, it's true, but no less good."
It could look like a Cool Lemon Creamsoufflé to some, but this reminds me of a firework snake. Instead of black ash spewing forth in a black coil, I'm seeing the same thing happen here.
Really? "Fattening?" What person on a diet is either going to delight in having to eat this or try to imagine it being perceived as a fattening dessert?
Ehhh, the Cafe Cream Royale looks plastic. Mini Maple Cups look okay. Maybe. Rainbow Tower on left would be okay if it was more than just three different colors of the same flavored jello. Okay it wouldn't be okay. Blech. Cheater with your plastic mold and same flavor but different colored jello mold.
Now when they say "snap" do they mean it's easy? A snap of the fingers and it's molded to perfection? Or what my mind would do if I tried to make this and it did not come out in one piece?
Think and Want are two different ideas. I don't think I want to make this Striped Beauty. I don't think I can want to make this striped beauty. I don't think I can call it a striped beauty.
I've done enough of these blogs, seen enough of these pictures to know that anything that color and consistency requires a second opinion.
The cover photo without the information. Party Pink Pouf Torte and a Mexican Creme mold. Ehh, let's just put the words back over the picture.
This looks harmless. Too harmless. I can overlook the fact it looks like it was frosted with a tube of toothpaste.
Good idea to let the hostess shirk her responsibilities with a "break" Meanwhile this Mexicali Chicken cooks unattended while spiteful guests sabotage the project. Could be pubes, alcohol, fingernails, roofies. Are you sure you want that break, hostess?
The caption was on the other page. It said, "Compliments for the cook who serves Party Jambalaya." Hopefully the cook serves it north of the Mason Dixon line.
Shrimp Newberg Ramekin. Lucky there's that safe border of peas.
Gourmet Sole, made with frozen fish and grapes in the chicken broth sauce. How gourmet can it get? I am sure green grapes and fish go splendidly together. Grapes are not something I thought I would imagine picking out of something.
Seems like for a fleeting second, I stepped back to 1972 and wrote that caption myself.
Duchess meatloaf pie. Basically, a big hamburger patty flavored with onion soup mix is put in a pan. Then it is into wedges and instant Mashed Potatoes are glopped over it. I wish I was joking. Hmmm, I wonder if my husband would eat it...
Here's a way to never have company over again. Serve Company Skillet Ragout which is meatballs made from Veal and sausage, lima beans, peas, cabbage, onion, carrots, and V8 juice. Of course you risk the chance they like it and want to come back again.
Another caption I could have written. Since there was nothing else the tomatoes, celery, carrots, basil, and thyme could do, it was decided they "add interest" because ham and lima beans are riveting by themselves.
Holy Horsecock there's a typo! Bolgna. Of course, the scored and stuffed tubes of horsecock bologna with clovers placed strategically throughout,the heated bananas and oranges, did not attract my attention but the fact thathorsecock bolgna was missing an "o".
Beef Napoli. While I had the privilege of living in Bella Napoli for 3 years due to my assignment in the navy, I enjoyed the local cuisine. I promise for the other Americans who might want to visit Naples, you will not be presented with a roast stuffed with pepporoni. Eat some pizza though.
Continental Veal Bake. Lots of mashed potatoes, frozen peas, onions, and VEAL.
Lamb Eggplant Ramekin. I'm just going to trust this is true.
Mock Fruits. You didn't really think the Creepshow fuzzy pear was real did you? It's Winter Pear Pâté. As for the fake apple, that bullshitter is a Cider Cheese Spread.
Orange-Glazed Corned Beef with a Jellied Mustard. Mayo, mustard, gelatin. Because it would be absolute social suicide to have jars of mayonnaise and mustard nearby.
Jellied Meat Loaf. Pork and veal chunked small, mayonnaise, broth, mustard, lemon juice, celery, green pepper, and a shelled hard cooked egg altogether in a fantabulous loaf. The top is the mayo mustard mixture, second row is lemon juice, chopped vegetables, meats, egg.. That's a lot of work for something so wrong!
I think I will stop at that mess. How can I go further when that was the show stopper? Late note, I would like to thank each and every one of you to have gotten me to my 30,000 view. That was my personal goal when I started this blog and I have surpassed it. Keep coming back for more, bring a friend, follow me on FB etc. I'll still be here!! Thanks so much for your continued support!!! Muah!