Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Good Monday Evening! Sorry I haven't gotten to comments today. A 1930s full copper Revere skillet arrived and I've been working on it up until now @ almost 10 pm. Oh my gosh it's gorgeous! Thinking Egg in the Hole? Will read comments in the morning over a cup-O-Joe. See you tomorrow! :)
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Macaroni Mousse Breakfast!
Slices really well out of the fridge. Nuked. Delicious!
Macaroni Mousse 1929
1 cup macaroni broken in two-inch pieces
1-1/2 cups scalding milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimento, chopped (I used about 2 tablespoons)
1 tablespoon chopped parsley
1 tablespoon chopped onion
1-1/2 cups Kraft American Cheese grated or Nuktaft
3/8 teaspoon salt (I used 1/4 tsp.)
1/8 teaspoon pepper
Dash of paprika
3 eggs
Cook macaroni in boiling salted water,
blanch in cold water and drain, Pour
scalding milk over bread crumbs, add
butter, pimento, parsley, onion, grated
Kraft cheese and seasonings. Then add
well-beaten eggs. Put macaroni in thick-
ly buttered loaf pan and pour milk and
cheese mixture over it. Bake about 50
minutes in slow oven until loaf is firm.
Serve with mushroom sauce.
6 - 2
Good Tuesday, Maybe! I hoped to get a 1929 recipe video up tonight but it aint gonna happen. Finger's crossed tomorrow. IT'S IN THE OVEN! AHHHHH D'OHHH!!!
12 - 4
Homemade Shortening
If you watched my last Waffle House video you saw me make this jar of golden goo. I thought I would yap a word or few about it. Consistency; It's similar to the thickeness of mayonnaise. Flavor; Tastes like candle wax strainght out of the jar. Why use lecithin? Lecithin is found in many a grill shortening. It helps emulsify, stops it from separating. It's also supposed to help with non-stick properties. How long will it last? I'm guessing like oil and shortening it will go rancid eventually. This is my third batch and I've always used it up rather quickly so... just thought I'd share this with you. Good Labor Day Eve everyone!
1 cup oil (I used corn oil)
1/2 cup Butter Crisco
1/4 tsp. Soy Lecithin
6 - 4
Good Tuesday Evening! Once again I want to thank everyone who commented on my first Club Burger video. But I wanted a redo so I re-uploaded. You know it's what I do :) That said, if all goes to plan I might have a fun video Thursday for why not and maybe I'll leave it up heh heh D'Ohhh!!!
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Last one I promise! Meatloaf & chips!
Kraft Tomato French Dressing from 1952
1-1/2 cups Kraft Oil
1 cup tomato sauce (8 oz. can)
2 tablespoons sugar
1-1/2 teaspoon salt
2 teaspoons paprika
1/2 cup vinegar
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 small onion, grated
Combine all the ingredients in a jar with a
tight fitting cover. Shake until thoroughly
blended. Chill. Shake each time before serv-
ing. Makes 3-1/2 cups.
16 - 1
Arriving today! (fingers crossed). Is this not the most beautiful egg poacher you've ever seen! Dated 1921! Eggs tomorrow morning? :)
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Good Saturday Morning! Yesterday I watched No Highway in the Sky from 1951 starring James Stewart. Great screenplay! About a mathematician predicting a super-plane's tail failure. To my surprise, this super-plane had a vacuum coffee maker in the kitchen! Ha! And tell me this control panel wan't made out of wood! Oh it must have been glorious in color! Sharing :)
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Jasmine Rice & Tomato with Tomato French Dressing. Simple. Delicious.
9 - 0
You know a dressing is good when you've had some wine, and choose salad over chips & dip. My only suggestion is make half the recipe. It makes approx 3.5 cups of dressing!
Tomato French Dressing (1952)
1-1/2 cups Kraft Oil
1 cup tomato sauce (8 oz. can)
2 tablespoons sugar
1-1/2 teaspoon salt
2 teaspoons paprika
1/2 cup vinegar
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 small onion, grated
Combine all the ingredients in a jar with a
tight fitting cover. Shake until thoroughly
blended. Chill. Shake each time before serv-
ing. Makes 3-1/2 cups.
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I always loved cooking, especially for my Father but when he passed it all stopped. Cooking for myself seemed pointless. Until I re-discovered Visions Cookware. I tried Visions in the 90s and hated it. But I fell in love with it this time around, the beauty of it! Cooking became fun again!
I'm no chef but I love to cook! I love all sorts of cookware old and new. I love all kinds of food! I love other stuff too! Hopefully in my sharing there might be something you enjoy.
If there is anything you'd like to see, let me know.
As always, Thanks for watching!
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