Category: 1970’s recipes

Cattle Country Salad for Cowboy Day

Go west they said.  I took their advice and not only went  west but a whole heap north as well to end  up in the UK for this year’s Cowboy Day.  I will be spending the actual day in the most haunted town in Britain! Maybe a ghost cowboy just like this one will appear on the day….

Spooky huh?

Something that is not at  all spooky is the  Cattle Country Beef Salad Salad l made to celebrate Cowboy day.  But first, this is the first time I am writing, editing,  and posting entirely via phone so let’s put any weirdness in this post, beyond the regular  weirdness down to that and I will re-edit, format as required once I get home!

Cattle Country Beef SaladWe don’t have cowboys in Australia.  We have cattlemen.  Who live in cattle country which is where this salad comes from.  Actually, it comes from Rosemary Mayne-Wilson’s Salads for All Seasons but you know what I mean.

So what all goes into a Cattle Country Beef Salad?

  1. Beef of course.  I suspect originally this would have been leftovers from the Sunday roast but I just bought from slices of roast beef from the supermarket. 
  2. Then there’s apples.  Because we all know one a day keeps the doctor away and you don’t want to get sick while you’re out riding the range.  
  3. There’s celery because…I dunno. What use is celery?  I like the taste of it but….oh that’s right.  Celery keeps the cattlemen skinny.  Because no one likes a tubby cowboy.  Specially the horses they ride around on all day.
  4. Spring onions.  To put a spring in their step.  

That was about it for the original ingredients.  I also added some mixed leaves because I had to use them before I left for the UK the following morning.  I also added some chunks of a lovely vintage cheddar.  Which also had to be used but cheese also makes anything taste better and this was no exception.

RMW suggests using a French dressing for this.  Make it really punchy by being HEAVY on the mustard.  The flavours in here are strong enough to deal with it. 

Cattle Country  Beef Salad 2This was yummy!!!! Quick simple delicious.  That’s an all round winner for me!  

Here’s the original recipe:

Okay, I’m trying to keep this short and sweet because posting off the phone is doing my head in.  

Many thanks to Greg from Recipes for Rebels for inviting me to participate in the cookalong again this year.  It is always a so much fun to be a part of something like this.  Plus, he”s one of the most awesome people on the internet so should just be thanked in general 

 I dont have my regular sign off this week but just look what can happen when bloggers get together.  For an explanation of why Battenberg Belle, Jenny Hammerton and I are wearing cowboy hats and clutching a meat cleaver, a melon baller and a hammer respectively, you’ll need to head over to Silver Screen Suppers but in the meantime, have a great Cowboy Day everyone!  

Sickeningly Good Chicken Chowder

Huh…in case you’re wondering why it’s two for one day here at RFFMT, it’s because I only realised that I hadn’t posted this recipe for Chicken Chowder which I wrote weeks ago, when I went to post my Pieathalon recipe.  So here is my belated Chicken Chowder.

Enjoy!

The A-Z of Cooking has not been kind to me recently.  So, even though I  LOVE soup and we are in the middle of winter so it’s perfect soup weather, I had my hesitations about trying something from the chapter called “Soups to Make a Meal”.  There were three options.  Lentil Soup, Minestrone and Chicken Chowder.  I feel like I  just made George Harrison’s Dark House Lentil Soup, the picture of the minestrone looked vile – and the recipe called for weird inclusions like turnips, parsnips  and swedes which have their place (which is mostly in the garbage) but never in a minestrone.  Not on my watch anyway.  So Chicken Chowder it was.  

At the time, i wasn’t overly concerned that there were no photos of the said chicken chowder.  You can’t photograph everything right?  Well, not in 1977 anyway.  As I was to find out, the omission quite possibly had more to do with a factor of the chicken chowder rather than any sort of 1970’s austerity measure.

Chicken Chowder 1

Before we get to the lows, let’s talk about life (and soup) highs.  I was immensely proud and somewhat baffled by being named one of Feedspot’s Top 100 food bloggers of 2017.  I’m still waiting for an email saying something along the lines of “Sorry Ms Fryer, there has been a terrible mistake and we have dealt with the offenders appropriately”  but in the meantime?  I’m doing a happy dance!

Awwwwww……he wasn’t even my President and I miss him to death!  How adorable is his happy dance?  And that cheeky little smile at the end?  Too.  Much. 

But I digress.  Chicken Chowder.  The highs.  This tasted deeeee – licious.  It was everything you want in a hearty winter soup.  Tasty, thick, creamy, filled with chicken and veg…..perfect comfort food to combat the cold weather blues!

Chicken Chowder 2So much for the highs.  What they don’t tell you in food blogging school…or maybe they do, I wouldn’t know, is that sometimes, things that taste really good – (Souper anyone?  Anyone?  Am I ladleing it on too thick?  Do I need to take stock?) sometimes just look a little bit shit when you try to photograph them.  Which is why I spent WAAAAAAAYYYYY   too many hours trying not to make my chicken chowder look like big bowls of vom.

Oh.  My.  Lord.  

The very things that made the chicken chowder delicious – creamy, chunky, diced veg….all combined to make the first….hmmm…let’s say 20 photos….. all look like someone had just thrown up rather neatly into a plate.  I really, really hope that the photos I ended up with don’t share that attribute.  But just in case you think I exaggerating, I will post one of the early versions right at the end.  Kind of makes me think that The A-Z of Cooking knew what it was doing when it conveniently didn’t have a photo of this hot mess!

Chicken Chowder 3

I used carrots, leeks and potatoes as my root vegetables.  Otherwise, here is the recipe direct from 1977!

Chicken Chowder Recipe

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  Ye of faint stomachs, look away now…here is one of vomitous photos.  

What a difference a bowl makes!

Chicken Chowder 4

 

 

Fluffy Lime Pie – Whip It, Whip It Good

Ladieeees and gentlemen…it’s that time o’ year again. The time where we put our pies in the sky…or at least the cloud….and celebrate Pieathalon IV.  I am celebrating this year with a recipe from Mandee over at https://vintagerecipecards.com/ called Fluffy Lime Pie.  This year, there are 12 bakers in the field, or as our beloved organiser Yinzerella called us, The Dirty Dozen!  All pie assignments are at the bottom of this post so please visit all the other bloggers and bakers!.  John  from The Food and Wine Hedonist got my assignment so please pay him a visit, if only to commiserate.  There were two versions, I can’t wait to see which one he chose!

4th pie

Five Things You Need To Know About Fluffy Lime Pie

  1. First up. For a vintage recipe Fluffy Lime Pie is weirdly modernly deconstructed in that it is not so much a pie as…..well, it’s a whole heap of filling with a sprinkle of crumbs on top.  Which is fine by me.  I’m all about the filling.  In fact this could be my perfect pie! 
  2. Fluffy Lime pie is perfectly, ridiculously, gloriously vintage in name alone, if nothing else.  No one today is making a Fluffy anything.  Personally, I blame that bastian of 1980’s cocktails the Fluffy Duck which pretty much ruined the reputation of Fluffy food for good.  Today my friends we are bucking that trend and putting Fluffy food back where it belongs!  Viva le revolution.
  3. For those of you, like myself who are carrying a few extra winter kilos?   This one is definitely for you.  For the Fluffy Lime Pie weighs (pun totally intended) in at less  than 100 calories per serve!
  4. We don’t have Graham crackers in Australia so I used a mix of crushed up Marie biscuits, ground ginger and a little bit of cinnamon for my “crust”.
  5. Here is a Fluffy Lime Pie from 1975!

Fluffy Lime Pie - orig

And here is mine:

fluffy lime pie 6

Hellloo twins!

I am utterly dumbfounded that this recipe worked.  I honestly did not think I would have a pie to show.  Why?  Well the base of Fluffy Lime Pie is whipped skim evaporated milk.  Which, in my head should not whip.  Because isn’t’ it the fat in cream that makes it whip?  And doesn’t low-fat evap by it’s very definition not have fat to whip?

By the way, the word whip appears in this post more times than it does in Fifty Shades.  Trigger warning disclaimer over.  Let’s get whipping!

So anyway, I put a flower pot on my head, Devo Style and whipped up my evap and lo and behold, it whipped up good!
Fluffy Lime PieNext up, some low-fat lime jello needed to be whipped up with some hot water and ice cubes. 

For your own safety do not add ice cubes into the bowl of your stand mixer.  The first ice-cube will hit the blade, fly out of the bowl and smack you right in the eye. Which should be enough for most people.  However, if you 

a) are undaunted by a pending black eye

b) like to live on the edge

c) have never heard of the phrase “once bitten, twice shy”

By all means add a second ice-cube into the mix.  It too will fly out of the bowl, this time missing your face but startling one of the dogs.

It’s about this time you should realise that whipping those ice cubes should probably be done by hand!  Taking out your trusty whisk, you can pause to wonder briefly how long it’s going to take for these ice cubes to melt?  Is this a ploy to make you exercise and hence enhance the low calorific benefits of the Fluffy Lime Pie?

Fluffy Lime Pie 2It actually didn’t take very long at all.  Then, yep, you guessed it.  More whipping….

 

Then you add the milk back in and….

 

A few minutes later you have this:Fluffy Lime Pie 5A few more additions, sugar, lemon juice and zest and you are done!

You can now swap the whipping for a bit of grinding…

And after you are done with that you can crush up some biscuits and sprinkle them over the top!

This is so pretty!!!  The pale green colour is gorgeous!  And the fluffy texture with the crumb is delicious!Fluffy Lime Pie 7 (2)

The downside is that metallic taste that comes from the artificial sweetener in the low cal jello.  Personally, if I were to make this again…I would use regular jelly and not add the sugar at the end. Here’s the recipe  in case you want to have a try!

Thank you Mandee for the recipe, this was a blast, so much fun!  Thank you as always Yinzerella for the invite and thanks to all the other bloggers who make this such a great annual event!  Same time next year?

The Dirty Dozen Pieathletes:

PS – The tablecloth above may also contain a little hint as to where I’ll be this time next week!  I’ll be away for around a month and will not be blogging but please follow me on Insta to see trip pics!

See you in August!

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Walnut Spice Sandwich Cookies

Oh boy, the A-Z of Cooking is not being kind to me lately! As we near the Z end of the alphabet there seem to have been a lot more fails.  Today we arrived at “S for Spicing it Up” and a Walnut Spice Sandwich Cake which was so dry that I made it into cookies.  The Walnut Spice Sandwich cookies were a big step up from the cake but let’s just say that I won’t be in a great hurry to make them again.  At least they look kind of pretty…in a totally lopsided way!

Walnut Spice Cookies2And oh yeah, I made it back from the city of serial killers intact!  Adelaide was heaps of fun….and it was great to be away with these girls!

AdelaideAh, but I digress.  Where were we?  Oh yeah….Walnut Spice Sandwich cookies not cake.  Walnuts, spice.  Kind of meh…let’s not speak of them again…

Walnut Spice Cookies3Except for this.  Just in case you think it’s me, here is the picture of the so-called cake from The A-Z of Cooking.  I feel the dry texture of the that prompted me to turn my “cake” into cookies is as well represented here as it is in my efforts. 

Walnut Spice Sandwich CakeAm I right?  You might be wondering why i chose to make something that looks quite so unappetising. Well, so am I.  The main reason was that there were only three recipes in this section.  The cake, a beef curry and a rice casserole.  Given I posted a curry not so long ago that  was out. And the rice casserole was loaded with green pepper which I don’t really get along with.  The cake seemed like the best option.  In retrospect the rice casserole sans the green pepper  might have been a better choice. 

The second reason was that the method of making it was somewhat weird.  I’ve made a LOT of cakes in my life and this was the first where I had to beat the eggs and sugar in a double boiler.  And you know what?  As the results prove there’s probably a very good reason why this doesn’t happen more often!  If you would like to make a cake via an odd method here’s the recipe:

Walnut Spice Sandwich Cake RecipeComing up next time, another “souper” pick from  The A-Z of Cooking.  Til then, have a fabulous week!

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Walnut and Avocado Salad, Seeing Double & Mysteries Solved

When is a salad not a salad?  When it comes from The A-Z of Cooking.  There is no way in the world that I would call this a salad.  It’s much more of a dip.  But The A-Z calls it a salad so, Walnut and Avocado Salad it is.  Even if we all secretly know it’s a dip.  

Walnut and Avocado SaladThis was kind of….meh.  And you know what?  I strongly recommend that you make guac instead.  Because a good guac is awesome!  But first, there is an elephant in the room and it needs to be addressed.  You may be thinking that because we have labelled something a salad when it is quite clearly a dip that we have reached S.  Not so fast there Speedy.  We’re actually still at R.  How so?  Refreshing Salads.  Yeah,  I know I should  have ceased to be surprised at the randomness of The A-Z by now.  But it’s ONE letter..it’s at the back of the Chapter, right next to the start of the S’s. Couldn’t they have?  Shouldn’t they have? Why didn’t they?

Walnut and Avocado Salad2But wait, there’s  more.   When I turned the page over to “Refreshing Salads” my eye was caught by the words Greek Salata.  Now, I LOVE a Greek Salad.  Feta, olives, tomatoes….bring it on!  My mouth was already watering as I contemplated making eating one. In my mind, a Greek Salad should look exactly like this one from the Food Network:

So imagine my horror when my eyes were what can only be described as assaulted by this disgrace:

Oh. My. Lord.  Have you ever seen anything quite so hideous in your life?  Sadly, I have.  Because even as I was recoiling in horror, I realised I had seen something quite so hideous before.  In fact I had seen something exactly as fugly before because I had not only seen but posted on that very picture.  Right here.

WTF?  To paraphrase Lady Bracknell, to use this picture in one book may be regarded as misfortune; to use it in two looks like a blatant disregard for the eyes of one’s readers.  But then I was intrigued.  So, I went back to The Hot Weather Cookbook and flicked through it and there were six other photos IDENTICAL to those in The A-Z of Cooking!  They share a publisher, Octopus Books but neither book acknowledges that content previously appeared in the other. 

Now, it also just so happens that one of the photos that was replicated in both books was the mysterious Mango Mousse which I spoke about here.

Mango MousseNow I know that the mystery of what that is a picture of, seeing as it is quite clearly NOT a mango mousse has been keeping all of us awake since I first posted it back in March of 2015 (and yikes, has it really taken me over two years to cook through this book?).  And who knew that I had the key to the mystery within my grasp the entire time?  Because, if you look at page 113 of the Hot Weather Cookbook where the same recipe for Mango Mousse appears, there is a reference at the bottom of the page to the pictures contained overleaf  – Orange Soufflé (page 114).  Which is our mango mousse picture.

And, if we flick back to the recipe of Orange Soufflé?  Oranges, passionfruit, cream eggs….I’m totally ignoring the random bananas but  I think we have a contender!

Orange SouffleMystery solved.  I feel like a culinary Mulder and Scully.  I have been tossing up as to whether I should take up one of those Hunt A Killer subscriptions I keep hearing about on all my podcasts.  After this bit of sleuthing I am a step closer to putting my detective skills to the test.  It’s damn expensive to get it shipped to Australia though!  Is anyone else doing it? If you are, please let me know!

BTW, just to take us back to the Avocado and Walnut Salad?  The bread shown with it is the Cheddar and Apple Foccacia from The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez.  And it was delicious!  This is a wonderful book too!

Have a wonderful week!  Next up, I’m taking a bit of a break from The A-Z and making some lovely old-fashioned biscuits, perfect for afternoon tea!  Why not pour yourself an Earl Grey and join me?

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