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Be a Budget Foodie

The Low-Cost Cookbook
Favorite Recipes
1971

Straight from a library shelf to your kitchen! You will love recipes like chicken cacciatore with prunes or a molded apple blue cheese salad. I am sure your mouth is watering from all of these wonderful foods. As a child of the 1960s, I can say that no fancy meal would be complete without a jello mold with fruit cocktail.

I know that future generations might need to stroll down a gastronomic memory lane, but does it have to be this cookbook? It’s a bit embarrassing.  For those that love the truly awful in cooking, may I direct your attention to Retro Recipe or  James Lilek’s Gallery of Regrettable Food.  You won’t be disappointed, but you will feel a bit nauseated.

 

Mary

More old-fashioned cookbooks:

Fear Factor or Fine Food? 

Who doesn’t like Jell-o?

A Real Sausage Fest



16 Responses to Be a Budget Foodie

  • I like chicken cacciatore and I like prunes, but not together…

  • What no microwave recipes? 🙂

  • Wow! Ham-Yam Loaf…..could be a new holiday favorite.

  • Sometimes I make Jello with fruit juice instead of water, and it’s actually pretty good. But this is just ewww.

  • So, who knows what’s inside that green jello mountain surrounded by shrimp?

    • I was wondering that too. Looks like bamboo shoots and radishes 0.O I love Jell-O with fruit, and I kind of dig those fancy tiered molds – but Jell-O and savory? No thanks.

      It’s kind of interesting to see how these “budget” recipes reflect the markets in the 1960s. There’s stuff that makes sense and would still be low-cost today – gelatin, chicken, apples – but then that casserole that calls for ham, veal, and ground beef! Yeah, not so budget friendly.

      • The 1971 date may have been a little late for them, but starting in the fifties and at least into the sixties Jell-o made flavors such as celery and tomato for use in these types of salads.

  • I’m firmly of the opinion that old cookbooks like this should be re-classified as humor.

    • A friend of mine was helping her father clean, and found a box of cards with these sorts of recipies on them. We spent an hour that evening reading them out and shrieking with laughter at them.

  • I happen to love blue cheese. But that is a LOT of blue cheese.

  • **Shudders** Nothing scares me more that a recipie book with hideous things in jelly, except for the works of Doris Sanford.

    • I’ll bet her brain has been pickled in aspic and put on display in a museum, so it can continue to mentally brutalize children and freak out responsible adults who find it.

  • This looks similar to a “recipe collection” my mom got for me as a joke off of E-Bay, called “American Favorites” or something like that. Lots of horrible Jell-O salads, my favorite being one that contains corned beef! Yikes.

  • At first I read “molded apples” as is apples overgrown with fungi, and was scared-impressed. How does one carefully mold one’s apples so that only benevolent cheese molds grow on them instead of the more common unhealthy green fuzz?
    But then I realized, it was aspic all along!
    Actually, jelly is a lot of fun! I guess I’m just at that age when I barely remember loving days of grandmother’s cooking, but I want to learn how to make aspic food that still is attractive today!

  • molded apples as is apples, should be apples as IN apples. Sorry