You Ate What?
Stuff to eat
Stuff to eat
Who knew cooking was all about the pleasure? Doesn’t this couple look like they are having a good time? You just know that the guy in the picture is just so happy to give his wife some cookware. The recipes are typical of the period and are not really that exciting. I am a bit disturbed about the recipe called Mock Lobster. Not sure “mock” anything is going to be that good.
Now go forth and experience the pleasure!
When I think of buffets, I usually think of potlucks and lots of informal, easy prep food. I am a Midwesterner, after all. This book actually surprised me on the complexity of some of the dishes. More than half of these buffet recipes and presentation actually seem over the top for a family party or home entertaining. I suppose a Martha Stewart type or a professional wouldn’t find these challenging, but all I could see was a lot of work.
Actually, there are quite a few good recipes (i.e. would be popular in 2017) as well as the 1970s favorite of aspic molds and weird shapes for food. The artful arranging of food for the presentation makes me laugh as I think of my large extended family falling on a buffet so fast that no one would notice any special arrangement. I am guessing my family is NOT the target market for this book.
from Cool Whip & JELL-O
Jell-o is one of those foods from my childhood that was a staple at every potluck, buffet, or family dinner. After all, I am a Midwesterner. It certainly isn’t as popular as it was in the 1960s and 1970s but every now and then there will be a recipe that includes Jell-o. This is that cookbook. As I was looking through this book, I realized I have probably tasted (or avoided) each one of these recipes at some point. Our family’s favorite was plain old Cool Whip on Jell-o. Pretty exciting, eh?
P.S. The confetti pie is a no go for me. It just looks wrong.