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Thread: Woman's Day Encylopedia of Cookery set

  1. #1
    Steve Clingerman Guest

    Default Woman's Day Encylopedia of Cookery set

    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!
    --
    Steve Clingerman
    ----------------------
    "Socialism is a philosophy of failure, the creed of ignorance, and the gospel
    of envy, its inherent virtue is the equal sharing of misery." Sir Winston
    Churchill

  2. #2
    Jean B. Guest

    Default Re: 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.

  3. #3
    Sqwertz Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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

  4. #4
    l, not -l Guest

    Default Re: Woman's Day Encylopedia of Cookery set


    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.

  5. #5
    Sqwertz Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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.

  6. #6
    Bryan Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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

  7. #7
    Jean B. Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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.

  8. #8
    Jean B. Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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.


  9. #9
    ImStillMags Guest

    Default Re: Woman's Day Encylopedia of Cookery set

    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.


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