Hoarding is not collection development

You Ate What?

Food, cookery and entertaining

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Microwave It!

The Microwave Cookbook

Submitter: Here is another great book in microwavable cooking from 1978 found on shelf at my local public library. It’s got your typical unappealing photos of food. I also question if modern microwaves work the same way an older one would have worked in 1978? I think the wattage is different now? Either way, I think this one is an easy weed.

Holly: I would never think to cook half of this stuff in a microwave! I use the microwave as a quick tool to heat up soup for lunch at work, or to thaw frozen meat, but that’s about it. What am I doing with my life, spending time cooking on a stove??

More Microwave Cooking:

Foiled Again

Microwave Gourmet

A Magical Microwave

Zap It!

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Appetizers, Anyone?

Hors d’oeuvres
Appetizers, Spreads and Dips
Sunset Cookbooks

This came through my library’s donation pile the other day and of course someone said I just had to have this delicious example of late 1970s cocktail party food. Honestly, this could have been my parents’ party. I know both my mom and I sported the neck scarf look on more than one occasion and “harvest gold” along with avacado green were THE colors of the late seventies.

The recipes are right out of the 1970s handbook and aren’t too bad and very typical of what would be served at a generic house party in the Midwest in the late 1970s. (Although I can say I never did get to try Tofu Teriyaki Appetizers.)

Have a groovy time in the kitchen with these fab recipes.


Cookbooks from long ago:

Salmon Jello, Anyone?

It’s Congealed!

The Big Salad

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Be a Budget Foodie

The Low-Cost Cookbook
Favorite Recipes

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.



More old-fashioned cookbooks:

Fear Factor or Fine Food? 

Who doesn’t like Jell-o?

A Real Sausage Fest

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