Not Catholic? Here’s How to have a Meatless Friday Anyway

No, I’m not Catholic, but this is a good way to observe Meatless Fridays for lent this year.  Choosing between canned Ox Tounge and a block of tofu?  I’d gladly choose the tofu.

Please give your attention to the odd product on the bottom right: Derby Tid-Bits.  If you read carefully, you will notice that the Tid-Bit, which is described artfully as “a pink and white morsel of savory goodness,” is actually bits of pig’s feet.  And, “Every bit is deliciously edible!”

Um, dinner tonight in the Nacho Underpants household?  Stir Fried Tofu with Black Bean Sauce.

Corned Beef Stuffed Tomato

Okay, normally I like to post vintage recipes that are revolting, but I have to admit that I have a soft spot for corned beef hash out of the can.  In fact, I am actually disappointed if I order corned beef hash at a diner and it’s homemade.  There’s something about all that salty, heart-stopping goodness that comes right out of the can looking like dog food.  (One can is 100% of your daily sodium intake!)

I bet this Corned Beef Stuffed Tomato would be perfect for Valentine’s Day!  Give it a try and let me know what your sweetie thinks.

Cheddar Paella: Take That, Spain!

I just realized that it’s been awhile since I posted one of my vintage recipes.  What was I thinking? Oh, and I’ve had a few comments berating me for not including the actual recipe and just making fun of them.  Because I guess you really want to make what I am considering a disgusting abomination of food, right?  Well, I guess I’m one to pander to my few fans  – I will now include the recipe itself.

Well, here is one in honor of the Olympics beginning today:  the Cheddar Paella.  Nothing like taking Spain’s National Dish and ruining it by putting  a couple of cups of Kraft Cheddar all over it!  Using margarine, bouillon cubes and not using olive oil are also somewhat of an atrocity.  Why not just call it “Cheezy Seafood Casserole” and avoid the offense? The saddest part is that the picture actually has the paella in an authentic paella dish, so you can’t chalk this one up to not knowing what they are messing with.

America, fuck yeah!

CHEDDAR PAELLA
from the 1973 McCalls Great American Recipe Card Collection

Serves 6 to 8

INGREDIENTS
1 dozen small clams, in shell
2 lb shrimp, deveined and shelled
4 Tbs salad oil
1 Tbs margarine
1 cup long grain white rice
1 tsp salt
1 bay leaf
1 chicken bouillon cube
2 cloves garlic, chopped
2 medium onions, peeled and chopped
2 green peppers, seeded and finely chopped
2 large tomatoes. peeled
½ cup pimiento green olives, sliced
2 tsp paprika
1/8 tsp. cayenne pepper
1 ½ cup grated cheddar cheese

DIRECTIONS

  1. Wash clams and shrimp thoroughly.  Place clams in saucepan with 6 cups water; bring to boiling.  Ad shrimp; cook over high heat 5 minutes.  Remove from heat.
  2. Pour off enough shellfish liquid to make 2 ¼ cups.  Set aside clams and shrimp in remaining broth. Keep warm.
  3. Heat 2 Tbs salad oil and butter in 3-quart saucepan.  Add rice and stir to coat well.  Add reserved 2 ¼ cups liquid, salt, bay leaf and bouillon cube; bring to boiling; reduce heat and simmer, covered without stirring, 25 minutes.
  4. Preheat oven to 375F.  Meanwhile, in 2 Tbs hot oil in 6 quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender, about 10 minutes.
  5. Chop tomatoes, add to sautéed vegetables with olives, paprika and cayenne pepper; cook 5 minutes longer.  Keep warm.
  6. Drain shellfish, add with rice to tomato mixture; stir gently to blend.  Turn into paella pan or shallow 4-quart casserole pan.
  7. Sprinkle cheese over top and bake 10-15 minutes in preheated oven until cheese is melted and bubbly.

Groovy Green

greenz

I’ve been working on a post about something that happened to me involving a piano tuner and hiding in my garage, but it’s taking way too long!  It may even have to be a two-parter.  So, in the meantime, here is some eye candy for you.

It’s no secret with anyone who knows me that green is my favorite color.  Dark green, light green, lime green, forest green, grass green, pickle green – I love them all.  In fact, I wore so much green in college that one of my friends nicknamed me the “Forest Green Queen of Mean.”  I suppose because I was such a sweet and docile gal.

Anyway, I found this vintage paint ad from 1968 for this fab color of green.  In fact, this color is similar to the one right here in my office.  This ad is so dokry – not hip with the times at all.  “How else could she have made so much difference so quickly, so inexpesively?”  Nice clunky sentence, Mr Ad Copywriter.  Plus, what’s up with the model?  Yay! My room is green!  Now I’m going to drop acid and listen to my Bonzo Dog Doo Dah Band record!

I’m glad to see green is coming back as a hot decorating color – even if it is because of the word green now connotes the milquetoast ecology initiative and/or healthy mass produced food products.

Viva verte!