"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-16-2018, 09:27 PM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,028
Quote:
Originally Posted by buckytom View Post
When one of my uncles passed away a few years ago, I was tasked with going to his apartment in Brooklyn to empty it out. While it was a bittersweet job, I was happy to find my aunt's (who had passed back in the 70s) old binder full of recipes: some clipped from magazines, some scribbled on index cards, and some beaurifully handwritten full pages as well.

I had hoped to find some really old family recipes from Ireland, Norway, and Scotland.

It was when I got home and finally got to look at a lot of the contents of the binder to find that most of the recipes were shortcut type instructions using canned this, and processed mixes of that. It was like it was written by Campbells, Knorr, and Best Foods/CPC.

When I asked my mom about Aunt Betty's cookbooks, she laughed and said that it was typical of the nuclear age family of the 50s and 60s, and Aunt Betty was not known for her culinary expertise.

So much for family heirlooms and handed down knowledge, although I will always cherish the memories of what a great aunt and uncle they were.
Bucky, I remember well how in the early '50's my grumbling Dad had to make room in his frozen food case to sell the new "Swanson's TV Dinners".
He was not happy, and I don't think he ever ate one. Remember for the fist time women were going outside the home to work and everything then was about shortcuts and convenience. After looking at so many recipes from that era, I'm convinced for the most part, the recipes of the day were almost always like Aunt Betty's.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-17-2018, 02:04 AM   #12
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,088
Quote:
Originally Posted by JustJoel View Post
This is so cool! But adding paprika “for color?”...
We've always sprinkled a bit across the top of potato salad, egg salad, deviled eggs for color in my family as long as I can remember. In fact, I made potato salad Thursday night for Friday's supper...
Attached Thumbnails
Click image for larger version

Name:	20180316_204413.jpg
Views:	84
Size:	67.4 KB
ID:	29464  
__________________

__________________
Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem. ~ James Patterson
Cooking Goddess is offline   Reply With Quote
Old 03-17-2018, 07:42 AM   #13
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,977
Quote:
Originally Posted by Kayelle View Post
. If you really want to get lost in a rabbit hole of old recipes, check it out.

RecipeCurio.com
I finally woke from my tranced state and climbed out of the rabbit hole - don't know whether to say 'thanks' or 'tarnation'!

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-17-2018, 07:53 AM   #14
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,977
TV Dinners! My mom actually bought a few, don't really remember why but with a family of 5 kids it wasn't economical nor practical.

My brother would come home from school - heat up 3 of them and woof them down as a snack. Don't think there was ever again any in the freezer!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-17-2018, 09:36 AM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Quote:
Originally Posted by Kayelle View Post
Bucky, I remember well how in the early '50's my grumbling Dad had to make room in his frozen food case to sell the new "Swanson's TV Dinners".
He was not happy, and I don't think he ever ate one. Remember for the fist time women were going outside the home to work and everything then was about shortcuts and convenience. After looking at so many recipes from that era, I'm convinced for the most part, the recipes of the day were almost always like Aunt Betty's.

Interesting. I never thought of the working woman aspect. Aunt Betty was a full time labor/delivery nurse in Bay Ridge hospital.
In fact, my mom was in labor all night with me, and she helped delivered me just after my dad had gone home to get my siblings off to school in the morning. She even started to fill out my birth certificate with the name Angus, a name she liked from her family in Scotland. When she called my dad to tell him the news, he raced back to the hospital and renamed me, lol.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-17-2018, 10:18 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,847
“BuckyAngus”. Kinda has a nice ring to it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-17-2018, 10:22 AM   #17
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Lol, just be sure you remember the G.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-17-2018, 10:23 AM   #18
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,028
Quote:
Originally Posted by JustJoel View Post
This is so cool! But adding paprika “for color?” How odd is that (probably not very, but I use paprika, sweet or smoked, for flavor, not color!)?
Joel, before I came here the only reason I used paprika was for color on top of food. Like CG, I always use it on potato salads and deviled eggs, and it works visual browning wonders sprinkled on the topping of buttered Panko bread crumbs for a casserole, not to mention fish.
After visiting Hungary a few years ago I'm passionate about Chicken Paprikash. My recipe for it is somewhere around here.

PS..looked up the recipe in case anyone is interested. I need to make this again soon.
Kayelle's Chicken Paprikash
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-17-2018, 10:37 AM   #19
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,803
Quote:
Originally Posted by dragnlaw View Post
TV Dinners! My mom actually bought a few, don't really remember why but with a family of 5 kids it wasn't economical nor practical.

My brother would come home from school - heat up 3 of them and woof them down as a snack. Don't think there was ever again any in the freezer!
We didn't have the money for TV dinners on a regular basis, even though Mom had to work after my father took off and left us. Most of the time we still had home cooking, albeit many such weekday evening meals were of the quickly prepared type. For some meals I was old enough (age 10 when my father left, until 14 when Mom remarried, a much better husband and father the second time ) to start some baked potatoes or other simple items so that Mom had a bit less to do when she got home.

But we did have Swanson's every now and then, and I saw that as a special occasion - a luxury. For a hungry growing boy, being able to "cook" my own dinner (and for my younger brother and sister) on an evening when Mom was planning to be late was a maturing experience for me. I'd probably not be as enamored of them now as I was back then, but I loved the fried chicken and the salisbury steak dinners.

The ultimate was when they started with the "man sized" dinners that added an extra piece of chicken to the fried chicken dinner.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-17-2018, 10:43 AM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,847
Quote:
Originally Posted by JustJoel View Post
This is so cool! But adding paprika “for color?” How odd is that (probably not very, but I use paprika, sweet or smoked, for flavor, not color!)?


Back in the 50s and 60s when cooking was simple and bland, that’s what paprika was used for. And it was always sweet paprika.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
isaly's chopped ham, lb., recipe, recipes

Old recipes on those 3x5 cards - bust 'em out Wife dug this old recipe card for me to cook tonight (had the neighbor over). It's labeled "Jessie's BBQ Isaly's Recipe". Jessie is a friend from 30 years ago. I could barely read the card it was so yellowed. Pound of Isaly's chopped ham (have deli cut it super thin -- almost transparent) or another brand of chopped ham jar of chili sauce half cup of brown sugar quarter cup vinegar teaspoon yellow mustard Combine all the ingredients except the ham in a pan and bring to a slight boil, then turn down the heat and let the sauce thicken for about 20 minutes, then add the ham (break it into small pieces as you drop into the sauce. Then heat thoroughly about another 5 minutes. Serve on fresh buns with a pickle on the side. [IMG]https://www.oakmontdeli.com/images/stories/content-images/chipham.jpg[/IMG] This Isaly's chopped ham is super popular around here in NE Ohio. I think they had a chain of delis/convenience stores as well as their meats. It was a treat to get one of these sandwiches and ice cream. Wife remembers going there as a kid a lot. I am from out west, so I didn't grow up with this. The Isaly's stores are closed but they still sell the meat. The sandwiches are delicious. Yummy. [IMG]https://yinzerella.files.wordpress.com/2014/11/isaly-ham-bbq.jpg?resize=420%2C236[/IMG] I guess this was the official recipe for this sandwich. But they are very similar. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.