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Post by pippsheadache on Jul 10, 2024 18:30:04 GMT -5
Like Rizzuto, I have fond memories of all of those. Most of them would also have been comfort foods of the 60s or even 50s. A few more were Chicken A La King, Chicken Croquettes, Glazed Ham with Pineapple, Stuffed Capon, Three-Bean Salad, Deviled Eggs, Pot Roast, Green Beans Amandine, Navy Bean Soup, Grilled Cheese, Oyster Stew, Molded Jello Salad, Pineapple Upside Down Cake, Devil's Food Cake, Coconut Custard Pie. Various Canapés and stuffed Celery Stalks. OMG. you're making my mouth water. Coconut custard pie, and pineapple upside down cake. And who can forget chicken a la king, glazed ham with pineapples and pot roast! Time to make so oldies but goodies. What are your true feelings about creamed dried beef (SOS in the vernacular.) There was a popular salad dressing in the 70s called Green Goddess that I haven't seen in decades. I would never have thought that 60s-70s staple Fondue would have staged a comeback. Oh yeah, Chex Mix was another nibble from way back. Now I'm getting hungry and I just had dinner. Cobb Salad for a hot day! |
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Post by rizzuto on Jul 10, 2024 18:30:47 GMT -5
Paul Prudhomme's recipe for Sheppard's Pie is wonderful - and takes a lot of time to julienne all those vegetables, but it is well worth it. Indeed lots of prepping is required but delicious. I have Paul Prudhomme's cookbook.  This one is really good and has the Sheppard's Pie recipe. The Meat Loaf recipe actually comes from an LSU sports fan who runs his dad's former website, called Dandy Don's. He has some recipes on the website: www.dandydon.com |
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Post by laurenfrances on Jul 10, 2024 18:36:07 GMT -5
Indeed lots of prepping is required but delicious. I have Paul Prudhomme's cookbook. This one is really good and has the Sheppard's Pie recipe. The Meat Loaf recipe actually comes from an LSU sports fan who runs his former dad's website, called Dandy Don's. He has some recipes on the website: www.dandydon.comI have that exact cookbook!!!  that's where I got Sheppard's pie recipe. I seemed to recall julienne carrots |
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Post by laurenfrances on Jul 10, 2024 18:43:35 GMT -5
OMG. you're making my mouth water. Coconut custard pie, and pineapple upside down cake. And who can forget chicken a la king, glazed ham with pineapples and pot roast! Time to make so oldies but goodies. What are your true feelings about creamed dried beef (SOS in the vernacular.) There was a popular salad dressing in the 70s called Green Goddess that I haven't seen in decades. I would never have thought that 60s-70s staple Fondue would have staged a comeback. Oh yeah, Chex Mix was another nibble from way back. Now I'm getting hungry and I just had dinner. Cobb Salad for a hot day! I'm familiar with SOS but never had it. I still have my Fondue pot with pokers. Green goddess dressing is making a comeback. |
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Post by inger on Jul 10, 2024 18:48:08 GMT -5
I don’t have any hardscaping to do this year. I was getting strong again at the end of last summer…I could do more, I still have a good pile of lava rock, but other plans this year… As my doctor retires, I enlisted a new primary doctor who is also a cardiologist. He send me on a tailspin with a suspicious cardiac anomaly. A multitude of testing followed which includes Doppler echocardiogram, stress test, nuclear angiogram. Seems my anomaly reveals nothing of significance. After weeks of prodding, I'm fit as a fiddle. . Being fit as a fiddle is a great result. Worth every minute to know!… |
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Post by inger on Jul 10, 2024 18:50:25 GMT -5
SOS is good in its place. It’s something you don’t want every day but a nice change of pace…
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Post by Renfield on Jul 10, 2024 19:26:59 GMT -5
This one is really good and has the Sheppard's Pie recipe. The Meat Loaf recipe actually comes from an LSU sports fan who runs his former dad's website, called Dandy Don's. He has some recipes on the website: www.dandydon.comI have that exact cookbook!!! that's where I got Sheppard's pie recipe. I seemed to recall julienne carrots I have it as well and have for 35 years. First thing I made from it was shrimp creole. Learned that when he says a tablespoon of red pepper or white pepper, he means a LEVEL tablespoon. |
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Post by rizzuto on Jul 10, 2024 19:32:35 GMT -5
I have it as well and have for 35 years. First thing I made from it was shrimp creole. Learned that when he says a tablespoon of red pepper or white pepper, he means a LEVEL tablespoon. Yep, I received mine in college. Prudhomme likes to use a medley of red, white, and black pepper. For people who don't like spice, I usually tell them to leave out the white pepper. It will still be spicy and flavorful. |
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Post by Renfield on Jul 10, 2024 19:44:34 GMT -5
I have it as well and have for 35 years. First thing I made from it was shrimp creole. Learned that when he says a tablespoon of red pepper or white pepper, he means a LEVEL tablespoon. Yep, I received mine in college. Prudhomme likes to use a medley of red, white, and black pepper. For people who don't like spice, I usually tell them to leave out the white pepper. It will still be spicy and flavorful. My not so sophisticated palate says the red pepper kind of hits you up front while the white pepper kinda sneaks up on you. We sometimes cut back on it, but I like the flavor it gives. |
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Post by rizzuto on Jul 10, 2024 19:53:18 GMT -5
Yep, I received mine in college. Prudhomme likes to use a medley of red, white, and black pepper. For people who don't like spice, I usually tell them to leave out the white pepper. It will still be spicy and flavorful. My not so sophisticated palate says the red pepper kind of hits you up front while the white pepper kinda sneaks up on you. We sometimes cut back on it, but I like the flavor it gives. Indeed! Cayenne pepper does not burn like white and black pepper. Too much of white or black pepper and you have to throw the dish away and start over. Too much Cayenne and you can just cook more rice and drink milk - the flavor won't be radically changed. |
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Post by Renfield on Jul 10, 2024 20:05:09 GMT -5
My not so sophisticated palate says the red pepper kind of hits you up front while the white pepper kinda sneaks up on you. We sometimes cut back on it, but I like the flavor it gives. Indeed! Cayenne pepper does not burn like white and black pepper. Too much of white or black pepper and you have to throw the dish away and start over. Too much Cayenne and you can just cook more rice and drink milk - the flavor won't be radically changed. I don't find black pepper all that hot. But, I grew up in the non-cajun/creole south and black pepper is on most everything, so maybe I just don't notice. |
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Post by 1955nyyfan on Jul 10, 2024 20:51:28 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. I make sloppy joes, meat loaf and tuna casserole. Does pot roast count, because I make that as well. |
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Post by laurenfrances on Jul 10, 2024 21:42:30 GMT -5
Does anyone still make dishes popularized in the 70-80s? Let me list a few. Salisbury steak, Meat loaf, beef stroganoff, Sheppard's pies. stuffed peppers, tuna casserole, sloppy joe, pot pies, stuffed cabbage rolls, American goulash, tapioca pudding, etc I still occasionally make meat loaf, pot pies, and stuffed peppers. I make sloppy joes, meat loaf and tuna casserole. Does pot roast count, because I make that as well. Of course pot roast counts. Added to the list, French onion soup vis Julia Child, split pea soup, beef mushroom barley soup, and beef stew. I love making those old time recipes. Sloppy joes and meat loaf make great leftovers. |
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Post by laurenfrances on Jul 10, 2024 21:54:37 GMT -5
Yep, I received mine in college. Prudhomme likes to use a medley of red, white, and black pepper. For people who don't like spice, I usually tell them to leave out the white pepper. It will still be spicy and flavorful. My not so sophisticated palate says the red pepper kind of hits you up front while the white pepper kinda sneaks up on you. We sometimes cut back on it, but I like the flavor it gives. White pepper is used a lot in Asian ( Chinese) cooking. It supplies a floral note as opposed to black pepper. |
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Post by inger on Jul 10, 2024 21:58:24 GMT -5
I’ve been known to concoct my own peanut butter toast. <Jif only>…
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that's where I got Sheppard's pie recipe. I seemed to recall julienne carrots
