So hey, hi! Planning a pancake dinner for Shrove Tuesday? #yeoldentimecooking has a great recipe for you, from the 1964 Campbell Soup folks.
At first, I was going to make Mardi Gras Chicken Livers but I wasn't sure I would find them, and second, ew.
So I went with this instead:
Mm mmm good! Ingredients for the 🐔 part:
And the pancakes:
Sifted the dry pancake ingredients in advance with Grandma's sifter
Cooked the celery in butter and added chicken and a SCHWOOMP of Cream O Mushroom soup. It never looks good at first.
Pimento for color:
Note that I had sliced almonds, but not slivered toasted almonds, so I met Campbell's halfway and toasted the sliced almonds.
Put it all together and it's... not all that attractive.
On to the pancakes! Made 'em extra large with a ladle. And note, that really was saved bacon grease. The recipe I usually use calls for butter, so this was new to me.
The pancakes got very brown, very fast. Lower temperature next time. Applied the creamed chicken mixture.
Served Hubby, who still hasn't figured out he's the hidden camera subject of a social media cooking show.
Reader, he liked it very much.
The bacon grease added a salty-smokey-savory note. The chicken topping was like Chicken a la King, and the toasted almonds added crunch. The fact that they were toasted came through in the final taste. DON'T SKIP TOASTING THE ALMONDS.
Verdict: would make again. *fin*
If you missed the last episode of the occasional #yeoldentimecooking series, it's here:
So while I'm stuck sitting at the computer, listening to @WGR550 to catch #BUFvsMIA since it's blacked out down here, I might as well share the latest #YeOldenTimeCooking adventure, from this 1964 book full o'awesomeness
Yearning for seasonings and herbs that give a special lift in this case is not a thinly-veiled allusion to ganja, and also note the casual sexism in the intro to the section, just above the Ham and Macaroni Toss that is today's special dish.
I ended up turning to the @Campbells cookbook because I had some leftover ham and needed a way to disguise it from Hubby, who may not know when I'm experimenting on him but definitely knows (and rebels) when I serve him the same dish two times in a row. Ingredients:
So hey, it’s been a while, anyone still in the mood for some #YeOldenTimeCooking? ‘Cause this week I did a chicken dish from good ol’ Fannie Farmer, 1972 Edition.
First, I have to explain the weeks of absence from the series. Hubby, my unwitting guinea pig for these cooking experiments, had some abdominal issues NOT RELATED TO MY COOKING that kept him on a limited diet for December.
Seriously, it’s a GENETIC thing. IT’S NOT MY COOKING. So for those who really hated the misbegotten Tomato Aspic with Shrimp, unflavored gelatin mixed with meat and vegetables is NOT to blame. (It may have actually soothed the situation!)
OK, it's time for Part II of this recipe! buckle up for another #YeOldenTimeCooking ride as we take the cranberry relish from Saturday to NEW LEVELS in a NEW DISH.
quick recap, we're using this book from the 1970's and these two recipes. The relish is already done, now we're making the Molded Cranberry Salad with the relish.
Our new collection of ingredients! that's the relish in the square container, a re-appearance of Grandma's Tupperware Mold and ... yes, Jell-o, celery and nuts!!!
So as promised, I did a thing using this stuff. That's right, another episode of Ye Olden Time Cooking, where I cook something from Grandma's recipe books and hope I'll still be married when dinner's over.
Today's recipe is from the 1972 Fanny Farmer Cookbook, and it's one of their variations of Tomato Jelly (aka Tomato Aspic).
Technically it's a salad or light dinner that would be served in the summer, not a rainy, cold October day, but I couldn't find unflavored gelatin for FOREVER and was finally able to make it after @amykhar mailed me some. (Internet friends are the BEST friends.)