adding to my collection

A couple of weeks ago, I hit my favorite thrift store and found some old cookbooks to add to my collection. There were these three Better Homes and Gardens books; Mexican Cookbook, copyright 1977, Fondue and Tabletop Cookbook, circa 1970, and Jiffy Cooking, copyright 1967.

I also got Crockery Cookery by Mable Hoffman, first published in 1975.


Here's Mable (she's my hero):


Of the three Better Homes books, Jiffy Cooking is the most amusing (if not disgusting). Something called "instant minced onion" is an ingredient found in about 90% of the recipes, and of course they use lots of "cream of" soups, and almost every recipe involves canned items. Perhaps this is where Sandra Lee learned her evil ways?

One of the best photos and recipes in the book has to be this "Easy Perfection Salad" which consists of pimentos, green onions and canned sauerkraut suspended in Lemon Jello. Scrumptious!


Check out the lovely "dill pickle-sicles" used as a centerpiece in this spread:


Classy! Speaking of Classy, The Jiffy Cooking has some international recipes in it, too! Here are a couple:

Tuna Oriental
Combine one 6 1/2 or 7-ounce can tuna, drained and flaked, two 15-ounce cans macaroni and cheese, one 11-ounce can mandarin oranges, drained, one 3-ounce can chopped mushrooms, drained, 2 tablespoons instant minced onion, and 1 teaspoon parsley flakes.
Turn into a 10x6x1 1/2-inch baking dish. Top with one 3-ounce can chow mein noodles. Bake at 350 about 35 minutes. Serves 6.
Oh, is that what they eat in the Orient? Really?

Here's the book's take on Mexican food:
Mexicali Casserole
1 1-pound 4-ounce can (2 1/2 cups) yellow hominy, drained
1 15-ounce can tamales, cut in thirds
1 4-ounce can Vienna sausages, cut in thirds
1 10 1/2-ounce can condensed cream of chicken soup
1 ounce sharp natural Cheddar cheese, shredded (1/4 cup)

Combine hominy, tamales, the vienna sausages, and soup. Gently mix; turn into 1 1/2-quart casserole. Bake, uncovered, at 350 for 35 to 40 minutes. Sprinkle cheese over top; return to oven for a few minutes to melt the cheese. Makes 6 servings.
Ah yes, the Mexicans are famous for their use of Vienna sausages!

The fondue book helps you get ready for the "after-ski scene":


Maybe those swingin' skiiers would enjoy these creamy ham rolls:


recipe:


As for the Mexican cookbook, I can't really make fun. Most of the recipes use real food and actually look pretty good. I think I'll even make this "Sopa de Pollo a la Mexicana (Mexican Chicken Soup)":


So, yeah, it looks like I've started collecting 60's and 70's cookbooks. I can't help myself. I hope there are many more Easy Perfection Salads in my future.

Shrimp Paella

For dinner tonight I made the One Hour Shrimp Paella from April's Issue of Bon Appetit. It's no authentic paella, but darn it! It was simple to make, nice and quick, healthy and yummy. The only things I changed on the recipe were adding some red chile flakes, a dash of garlic powder, and a little bit extra bell pepper and onion. I did overcook the rice a little, but I'll blame my lame-o apartment issue electric stove for that...yeah...that's the ticket! Also, the "4 servings" it says it makes? Those are very generous servings. Less than one serving was plenty for me as dinner.

Here's the recipe:

ONE-HOUR SHRIMP PAELLA

Bon Appétit, April 2007


Makes 4 servings.

ingredients
1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved

preparation
Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.