Wednesday, September 28, 2022

Pieathalon 9: Praline Pumpkin Pie!

 



It's my SECOND favorite holiday, Pieathalon! Facilitated by the winsome Yinzarella of Dinner is Served 1972 fame,  my pie this year was offered by the equally amazing SS at A Book of Cookrye. It comes from 1976's The Nashville Cookbook (Specialties of the Cumberland Region):


Courtesy of Ms. Janice Cabler, the recipe is easy as....well, pie!



To see how it all goes together, and more importantly, how it tastes, see the video below!



To see this year's OTHER delights, check out the links below!

Friday, December 24, 2021

Kitschmas 2021: Pickle-Cheese Pineapple!


 Pickle-Cheese Pineapple

Favorite Recipes of America Vol. III: Salads, pg. 335 2 8-oz. pkg. cream cheese, softened 1/2 c. grated process Swiss cheese 1/2 c. grated process Cheddar cheese 1/2 c. peanut butter 1/2 c. sweet pickle relish Sweet gherkins Combine cheeses, peanut butter and pickle relish; blend. Chill thoroughly. Shape into oval. Garnish with sweet gherkin slices and strips to resemble a pineapple. Serve as a spread for rye bread.

Thursday, December 23, 2021

Kitschmas 2021: Jellied Holiday Nog!

 


Jellied Holiday Nog

“The New Joys of Jell-O” (1973)

2 packages (3 oz. each) Lemon Jell-O

2 packages (3-1/4 oz. each) Jell-O vanilla pudding and pie filling

2 tbsp sugar

5 cups water


2 envelopes Dream Whip Whipped Topping Mix

1 tsp rum extract

1 tsp vanilla

½ tsp nutmeg

Combine gelatin, pudding mix, and sugar in a large saucepan. Add water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Chill until thickened.

Prepare whipped topping mix as directed on package. Thoroughly blend prepared whipped topping, rum extract, vanilla, and nutmeg into the thickened pudding mixture. Pour into a large serving bowl or punchbowl. Chill until firm – at least 4 hours or overnight. Garnish with cherries and mint leaves. Makes about 8 cups or 16 servings.


Wednesday, December 22, 2021

Kitschmas 2021: Gravy Soup!

 

Gravy Soup:

5 Tbsp butter

5 Tbsp flour

7 cups beef stock

1 cup buttered crouton

¼ cup grated Swiss cheese

Melt butter in a deep saucepan. Add flour and stir well. Cook over low heat until deep brown, stirring constantly. Gradually add stock, stirring constantly. Bring to a boil. Cover and simmer over medium heat for 1 1/2 hours, stirring occasionally. Top with croutons and grated cheese.

Tuesday, December 21, 2021

Kitschmas 2021: Chicken-Cranberry Party Mold!


 

Chicken-Cranberry Party Salad

Anne Marshall, “Cooking with Condensed Soups” (1952)

Chicken Layer:
2 envelopes unflavored gelatin
¼ cup cold water
2 cans condensed cream of chicken soup
¼ cup mayonnaise
1 tbsp minced parsley

Soften gelatin in water. Heat ¼ can of soup; add gelatin and dissolve. Stir dissolved gelatin into remaining soup; cool. Fold in mayonnaise and parsley. Pour salad into a mold which has been rinsed with cold water; chill until firm.

Cranberry layer:
1 can jellied cranberry sauce
1 envelope unflavored gelatin
¼ cup cold water

Crush cranberry sauce with a fork. Soften gelatin in cold water; set in a pan of boiling water and stir until gelatin is dissolved. Mix gelatin and cranberry sauce; pour on top of firm chicken layer; continue to chill until cranberry layer is firm. Unmold; serve on greens. Serves 6.

Monday, December 20, 2021

Kitschmas 2021: Mother's Liver Pate! (Rhymes with Eight)


Mother's Liver Pate

Some chicken livers
a lot of green onions
a lot of garlic
A little half and half
Some dry sherry

Combine chicken livers, green onions, and garlic. Cook on defrost setting in microwave until livers are done. In blender, add liver mixture, half and half, and sherry. Blend until smooth.

Sunday, December 19, 2021

Kitschmas 2021: Tropical Tuna Salad!

 


Based on Banana Salmon Salad from "500 Delicious Salad Recipes", Culinary Arts Institute, 1951

3 ripe bananas, diced

1/2 cup diced canned pineapple (about 2 slices)

1 1/2 cups canned salmon

1/4 cup diced celery

1/2 teaspoon salt

1 tablespoon chopped pickle

Mayonnaise to moisten

Mix bananas and pineapple together. Add flaked salmon. Fold in remaining ingredients. Garnish with crisp lettuce or other greens and lemon slices. Serves 8.