Thread: Woman's Day Encylopedia of Cookery set

Steve Clingerman wrote:
> I bought a set back in the day (1967) then in one of our many moves, they got
> lost. So this year I bought my wife another first edition set for Christmas.
> Not exactly new, but pretty good. I can't wait 'til she opens them up!
>
> Merry Christmas, everybody!

I still occasionally refer to mine. I like it enough so I picked
up another set "just in case".

--
Jean B.

On Fri, 24 Dec 2010 14:10:27 -0600, Steve Clingerman wrote:

> I bought a set back in the day (1967) then in one of our many moves, they got
> lost. So this year I bought my wife another first edition set for Christmas.
> Not exactly new, but pretty good. I can't wait 'til she opens them up!
>
> Merry Christmas, everybody!

Cooking has come a long way since 1967. There's a reason why
people don't make Bundt-shaped tomato-turkey-cheese-cabbage
suspended in lime Jell-O any more.

-sw

On 25-Dec-2010, Sqwertz <[email protected]> wrote:

> Cooking has come a long way since 1967. There's a reason why
> people don't make Bundt-shaped tomato-turkey-cheese-cabbage
> suspended in lime Jell-O any more.
>
> -sw

Ewww! You'd have to have TIAD to think that was good. It has to be made
with Cranberry Jell-O, anything else is just so wrong and perverse.
;-)

--
Change Cujo to Juno in email address.

On Sat, 25 Dec 2010 14:46:29 GMT, l, not -l wrote:

> On 25-Dec-2010, Sqwertz <[email protected]> wrote:
>
>> Cooking has come a long way since 1967. There's a reason why
>> people don't make Bundt-shaped tomato-turkey-cheese-cabbage
>> suspended in lime Jell-O any more.
>>
>> -sw
>
> Ewww! You'd have to have TIAD to think that was good. It has to be made
> with Cranberry Jell-O, anything else is just so wrong and perverse.

Here's the dish I was trying to remember. I bought this magazine
at Half Price Books just for this recipe. This was what people ate
the month I was born.

Holiday Buffet Loaf
Source: Southern Living magazine, July 1967.

Mrs. J.C Grigsby, Lehigh Acres, Florida, says this is a dish she
serves often for bridge luncheons. With it she serves fruit
salad, celery and carrot sticks.

Green Layer:
---------------------------------
1 package lime-flavored gelatin
1 cup boiling water
3/4 cup ice
1 teaspoon salt
3 tablespoons vinegar
1 cup grated cucumber
1/4 cup chopped green pepper
1/2 cup chopped celery

Disolve gelatin in hot water. Add cold water, salt, and vinegar.
Chill until slightly thickened. Add vegetables and pour into
mold. Chill until firm.

Red Layer
------------------------------------
1-1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 cup tomato juice
1 teaspoon onion juice
1 teaspoon salt
2 cups ground cooked turkey

Soak gelatin in cold water. Heat tomato juice; add gelatin and
stir until completely dissolved. Chill until slightly thickened.
Fold in seasonings and turkey. Put mixture over green layer and
chill until firm. Unmold and garnish with poinsettia flowers of
pimiento and green pepper.

Source: Southern Living magazine, July 1967.

On Dec 25, 1:01*pm, Sqwertz <sqwe...@cluemail.compost> wrote:
> On Sat, 25 Dec 2010 14:46:29 GMT, l, not -l wrote:
> > On 25-Dec-2010, Sqwertz <sqwe...@cluemail.compost> wrote:
>
> >> Cooking has come a long way since 1967. * There's a reason why
> >> people don't make Bundt-shaped tomato-turkey-cheese-cabbage
> >> suspended in lime Jell-O any more.
>
> >> -sw
>
> > Ewww! *You'd have to have TIAD to think that was good. * It has to be made
> > with Cranberry Jell-O, anything else is just so wrong and perverse.
>
> Here's the dish I was trying to remember. *I bought this magazine
> at Half Price Books just for this recipe. *This was what people ate
> the month I was born.
>
> Holiday Buffet Loaf
> Source: Southern Living magazine, July 1967.
>
> Mrs. J.C Grigsby, Lehigh Acres, Florida, says this is a dish she
> serves often for bridge luncheons. With it she serves fruit
> salad, celery and carrot sticks.
>
> Green Layer:
> ---------------------------------
> 1 package lime-flavored gelatin
> 1 cup boiling water
> 3/4 cup ice
> 1 teaspoon salt
> 3 tablespoons vinegar
> 1 cup grated cucumber
> 1/4 cup chopped green pepper
> 1/2 cup chopped celery
>
> Disolve gelatin in hot water. Add cold water, salt, and vinegar.
> Chill until slightly thickened. Add vegetables and pour into
> mold. Chill until firm.
>
> Red Layer
> ------------------------------------
> 1-1/2 tablespoons unflavored gelatin
> 1/2 cup cold water
> 1 cup tomato juice
> 1 teaspoon onion juice
> 1 teaspoon salt
> 2 cups ground cooked turkey
>
> Soak gelatin in cold water. Heat tomato juice; add gelatin and
> stir until completely dissolved. Chill until slightly thickened.
> Fold in seasonings and turkey. Put mixture over green layer and
> chill until firm. Unmold and garnish with poinsettia flowers of
> pimiento and green pepper.
>
> Source: Southern Living magazine, July 1967.

For any newbies who haven't seen this:
http://www.candyboots.com/wwcards.html

--Bryan

Sqwertz wrote:
> On Sat, 25 Dec 2010 14:46:29 GMT, l, not -l wrote:
>
>> On 25-Dec-2010, Sqwertz<[email protected]> wrote:
>>
>>> Cooking has come a long way since 1967. There's a reason why
>>> people don't make Bundt-shaped tomato-turkey-cheese-cabbage
>>> suspended in lime Jell-O any more.
>>>
>>> -sw
>>
>> Ewww! You'd have to have TIAD to think that was good. It has to be made
>> with Cranberry Jell-O, anything else is just so wrong and perverse.
>
> Here's the dish I was trying to remember. I bought this magazine
> at Half Price Books just for this recipe. This was what people ate
> the month I was born.
>
> Holiday Buffet Loaf
> Source: Southern Living magazine, July 1967.
>
> Mrs. J.C Grigsby, Lehigh Acres, Florida, says this is a dish she
> serves often for bridge luncheons. With it she serves fruit
> salad, celery and carrot sticks.
>
> Green Layer:
> ---------------------------------
> 1 package lime-flavored gelatin
> 1 cup boiling water
> 3/4 cup ice
> 1 teaspoon salt
> 3 tablespoons vinegar
> 1 cup grated cucumber
> 1/4 cup chopped green pepper
> 1/2 cup chopped celery
>
> Disolve gelatin in hot water. Add cold water, salt, and vinegar.
> Chill until slightly thickened. Add vegetables and pour into
> mold. Chill until firm.
>
> Red Layer
> ------------------------------------
> 1-1/2 tablespoons unflavored gelatin
> 1/2 cup cold water
> 1 cup tomato juice
> 1 teaspoon onion juice
> 1 teaspoon salt
> 2 cups ground cooked turkey
>
> Soak gelatin in cold water. Heat tomato juice; add gelatin and
> stir until completely dissolved. Chill until slightly thickened.
> Fold in seasonings and turkey. Put mixture over green layer and
> chill until firm. Unmold and garnish with poinsettia flowers of
> pimiento and green pepper.
>
> Source: Southern Living magazine, July 1967.

Sure, there were bad recipes. Not everyone cooked that way--and
that is not indicative of the whole content of the 12-volume
encyclopedia.

Bryan wrote:
> On Dec 25, 1:01 pm, Sqwertz<sqwe...@cluemail.compost> wrote:
>> On Sat, 25 Dec 2010 14:46:29 GMT, l, not -l wrote:
>>> On 25-Dec-2010, Sqwertz<sqwe...@cluemail.compost> wrote:
>>
>>>> Cooking has come a long way since 1967. There's a reason why
>>>> people don't make Bundt-shaped tomato-turkey-cheese-cabbage
>>>> suspended in lime Jell-O any more.
>>
>>>> -sw
>>
>>> Ewww! You'd have to have TIAD to think that was good. It has to be made
>>> with Cranberry Jell-O, anything else is just so wrong and perverse.
>>
>> Here's the dish I was trying to remember. I bought this magazine
>> at Half Price Books just for this recipe. This was what people ate
>> the month I was born.
>>
>> Holiday Buffet Loaf
>> Source: Southern Living magazine, July 1967.
>>
>> Mrs. J.C Grigsby, Lehigh Acres, Florida, says this is a dish she
>> serves often for bridge luncheons. With it she serves fruit
>> salad, celery and carrot sticks.
>>
>> Green Layer:
>> ---------------------------------
>> 1 package lime-flavored gelatin
>> 1 cup boiling water
>> 3/4 cup ice
>> 1 teaspoon salt
>> 3 tablespoons vinegar
>> 1 cup grated cucumber
>> 1/4 cup chopped green pepper
>> 1/2 cup chopped celery
>>
>> Disolve gelatin in hot water. Add cold water, salt, and vinegar.
>> Chill until slightly thickened. Add vegetables and pour into
>> mold. Chill until firm.
>>
>> Red Layer
>> ------------------------------------
>> 1-1/2 tablespoons unflavored gelatin
>> 1/2 cup cold water
>> 1 cup tomato juice
>> 1 teaspoon onion juice
>> 1 teaspoon salt
>> 2 cups ground cooked turkey
>>
>> Soak gelatin in cold water. Heat tomato juice; add gelatin and
>> stir until completely dissolved. Chill until slightly thickened.
>> Fold in seasonings and turkey. Put mixture over green layer and
>> chill until firm. Unmold and garnish with poinsettia flowers of
>> pimiento and green pepper.
>>
>> Source: Southern Living magazine, July 1967.
>
> For any newbies who haven't seen this:
> http://www.candyboots.com/wwcards.html
>
> --Bryan

Or look at Lilek's Gallery of Regrettable Food:

http://www.lileks.com/institute/gallery/

It must be remarkable, since I always manage to remember it!

Jean B.

On Dec 25, 11:02*am, Bryan <bryangsimm...@gmail.com> wrote:

>
> > Source: Southern Living magazine, July 1967.
>
> For any newbies who haven't seen this:http://www.candyboots.com/wwcards.html
>
> --Bryan

Oh my dear lord.