Blue Cheese - Cottage Cheese Molds

For my third entry in my Season of Jellied Things theme, I present to you Blue Cheese - Cottage Cheese Molds!  Now, I love blue cheese.  And when I say I love blue cheese, I mean it in a so-why-don't-you-marry-blue-cheese sort of way.  Except I'm already married to a human guy, and I haven't quite figured out how a cheese/lady/guy style of polyandry would work.   

Now where was I?  Oh yes... I love blue cheese, but I realize that many of you folks out there get violently ill at the very thought of it.  My response to this is usually an emphatic, "Haters gonna hate," but since the recipes in this blog are meant to gross people out a bit, I think I'll use your misguided blue cheese hatred to my advantage.

Pacific Lime Mold

So, what makes this "Pacific" exactly?  The green colour?

Welcome to the second entry in my Season of Jellied Things series.  The Pacific Lime Mold is another recipe from Betty Crocker's New Good and Easy Cook Book (published 1962).  There was no picture  of the finished product in the cookbook, so I was a little perplexed about what made this lime mold "Pacific", per se.  Does the lime Jell-O take on the colour of the ocean when combined with the mayonnaise and other ingredients?  Or is it more of a [pineapple = tropical = Pacific] sort of equation? Oooo... venturing into unknown territory!  Here there be dragons!

Tangy Tomato Aspic

Doesn't that look irresistible?  No, wait... What's the opposite of that?

I chose a tomato aspic recipe for the first instalment of my Season of Jellied Things.  

As soon as I started this blog back in July, several people told me I should do a tomato aspic, so this must be a fairly well known weird food.  I just think jellied foods are weird in general!  And as someone who grew up with a dog as a pet - a dog that ate canned dog food -  I am inherently suspicious of any food item that makes a shhhloooup noise when it releases from its upturned container.  (Dog owners know the sound I am referring to.)

But the picture in the Betty Crocker Good and Easy Cookbook was just too delightfully awful not to do it.  How could I resist?

Metapost: I Don't Think You're Ready For This Jelly...

Ahem.  I was thinking that for the autumnal season, I should have a theme.  I mean, an additional theme on top of the Vintage Recipe theme and the Bad Cooking theme.   And what says Fail Fall more than jelly-moulded foodstuffs?  Nothing does! (Ok... probably lots of things say Fall more than gelatinized foods, but I'm going to pretend they don't exist for now.)


There are so many jelly salads and aspics in my recipe books, it would make your head spin!  So, for the next few weeks I'm going to showcase a different jelly-moulded something every week until the end of fall or until I get distracted by something shiny... whichever comes first.  I hope you're just as horrified and delighted by the prospect as I am!


Watch for my first one tomorrow!

Fluffernutter Sandwich

Don't adjust your monitor settings...
I was experimenting with the "antique" filter in iPhoto.

Mini food post!!!  This is one of those foods that is more on the kitschy side of my Venn diagram than the disgusting side, but (as with most things on interweb, and in life) your mileage may vary.

Cookbook Art: The Health Value of Bee Hive Corn Syrup

So, I'd just like to start by apologising for not posting on the weekend... or on Monday... or Tuesday.  I was attending to family issues out of town on the weekend, still exhausted by Monday, then it was grocery shopping after work yesterday.  Not that you should care.  I just like to post a tidbit of awesome cookbook art when I haven't been on-the-ball enough to do a proper recipe like a good little blogger.

So, without further ado, this is the centerfold of the Budget Recipes For Every Day of the Year cooking guide from Bee Hive Brand Corn Syrup and the St. Lawrence Starch Co.  (There is no date on this pamphlet, but I'd estimate early 1960's).

Ok... let me tell you all the things I love about this image:

Savory Meat Loaf

Care for a slice of heart attack?

Uhgggh... there is just soooo much wrong with this dish, I hardly know where to start...  It is a solid brick of greasy meat with a surprising (and not in a good way) core of hard boiled eggs. I have so many questions... Why??? Why does this exist?  For the love of god, why are there hard-boiled eggs in the middle of this culinary monstrosity? What sort of sick joke was the Homemakers Research Institute pulling on humanity?  Were heart attacks not a cause for concern in the the 1960's?  When a person dropped dead with blocked arteries at 41, was that considered a full lifespan instead of a cautionary tale?