Tuesday, May 20, 2014
Thursday, May 15, 2014
Tropicana Sundae!
suggested by Murph!
57 Prize Winning Recipes; H
J Heinz Co., 1957
Now that we've broken the Ketchup Barrier, all things are possible. Today's ketchup-infused recipe was unearthed by my boyfriend-in-law Murph (currently on tour with his band - check your local listings and get out to support our hipster overlords!)
The recipe (remember as we move forward - it was a PRIZE-WINNER) is as simple as can be:
I was visiting Sissy's house for Mother's Day weekend, and enlisted her for the tasting part:
Our Rating: Three Screaming Husbands!
(all
dishes are rated from one to five Screaming Husbands. One Screaming
Husband equals a happy home where all problems are solved during
cocktail hour. Five Screaming Husbands signals the beginning of divorce
proceedings.)
Wednesday, May 7, 2014
Tomato Aspic. With Starbursts!
contributed by Spencer H.
You may be sick of seeing aspic recipes, and maybe so am I, but after receiving a pleading letter from a fan, I just couldn't resist this one.
Spencer, the aforementioned fan, writes:
Hi, Dr. Bobb and Dr. Husband:
The above is the most revolting mold recipe I've ever come across. Please please make it!
He also adds,
Thanks for all the great content. You two are adorable.
Thus ensuring that I would make it immediately.
Now, then, have you ever wished you could find a whole book of recipes incorporating your favorite M&M/Mars brand candies? Well, YOUR WISH HAS COME TRUE. Rather, your wish did come true, roundabout 1978, when Sweet Treat Cookery was published. Don't worry, I'd never heard of it, either, but rest assured that my copy is now on its way.
Ostensibly filled with ways to spice up your next desert buffet, there's apparently also a main courses section, which is where we find today's offering.
A pretty standard aspic recipe, which I think I could make in my sleep by now...but with Starbursts!
2 tablespoons (2 envelopes) unflavored gelatin
1/4 cup water
4 cups tomato juice
2 (1-11/16 oz.) pkgs. STARBURST Fruit Chews (22 candies)
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
4 drops hot pepper sauce
1/3 cup chopped green pepper
1/3 cup sliced green onion
Salad greens
Mayonnaise
Combine gelatin and water. Let stand 3 to 4 minutes. In a medium saucepan, combine 1 cup tomato juice and candies. Melt over low heat, stirring until smooth. Add celery salt, Worcestershire sauce, hot pepper sauce and gelatin mixture. Stir until gelatin melts. Blend in remaining tomato juice, green pepper and green onions. Pour into an oiled 6-cup mold. Chill until firm, 4 to 5 hours. Serve on salad greens with mayonnaise dressing. Makes 6 to 8 servings.
I should mention that this recipe has already been made and tested, on a rival blog. Her husband couldn't even stomach the first bite, let's see how mine does:
You may be sick of seeing aspic recipes, and maybe so am I, but after receiving a pleading letter from a fan, I just couldn't resist this one.
Spencer, the aforementioned fan, writes:
Hi, Dr. Bobb and Dr. Husband:
The above is the most revolting mold recipe I've ever come across. Please please make it!
He also adds,
Thanks for all the great content. You two are adorable.
Thus ensuring that I would make it immediately.
Now, then, have you ever wished you could find a whole book of recipes incorporating your favorite M&M/Mars brand candies? Well, YOUR WISH HAS COME TRUE. Rather, your wish did come true, roundabout 1978, when Sweet Treat Cookery was published. Don't worry, I'd never heard of it, either, but rest assured that my copy is now on its way.
Ostensibly filled with ways to spice up your next desert buffet, there's apparently also a main courses section, which is where we find today's offering.
A pretty standard aspic recipe, which I think I could make in my sleep by now...but with Starbursts!
2 tablespoons (2 envelopes) unflavored gelatin
1/4 cup water
4 cups tomato juice
2 (1-11/16 oz.) pkgs. STARBURST Fruit Chews (22 candies)
1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
4 drops hot pepper sauce
1/3 cup chopped green pepper
1/3 cup sliced green onion
Salad greens
Mayonnaise
Combine gelatin and water. Let stand 3 to 4 minutes. In a medium saucepan, combine 1 cup tomato juice and candies. Melt over low heat, stirring until smooth. Add celery salt, Worcestershire sauce, hot pepper sauce and gelatin mixture. Stir until gelatin melts. Blend in remaining tomato juice, green pepper and green onions. Pour into an oiled 6-cup mold. Chill until firm, 4 to 5 hours. Serve on salad greens with mayonnaise dressing. Makes 6 to 8 servings.
I should mention that this recipe has already been made and tested, on a rival blog. Her husband couldn't even stomach the first bite, let's see how mine does:
Our Rating: Five Screaming Husbands!
(all
dishes are rated from one to five Screaming Husbands. One Screaming
Husband equals a happy home where all problems are solved during
cocktail hour. Five Screaming Husbands signals the beginning of divorce
proceedings.)Monday, May 5, 2014
On the Road: Crystal Grottoes!
Hey look! A new feature! As you might imagine, Dr. Husband and I enjoy exploring all the kooky and kitschy attractions that our great land has to offer, so we thought we might as well just bring the internet along with us, since we pretty much have nothing better to do with our time. First up is Crystal Grottoes Caverns in Boonsboro, Maryland - a little gem right down the road from the Historic Test Kitchen. Come on, let's go!
Our Rating: One 1/2 Screaming Children!
(all travel destinations are rated from one to five Screaming Children. One Screaming Child equals a must-stop. Five Screaming Children get a cold bath, a plate of broccoli, an hour of CNN, and straight to bed.)
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