Bananas …how to serve them
Meloripe Fruit Company
Many of you will remember one of our most popular books: Be Bold with Bananas. If you have been waiting for another chance to try some banana cuisine, this little gem is waiting for you! Unfortunately, the photography isn’t as suggestive or “bold” as in the other banana book, but it still has some wonderful recipes that you won’t want to miss. My personal favorite: Banana Meat Loaf (because regular meatloaf is not enough), or how about Ham Banana Rolls? The possibilities of banana cuisine are endless!
The Fondue Cookbook
Fondue was the hip food trend back in the day. (Never mind that the Swiss had been doing the fondue thing for centuries.) It was quite chic for my Midwestern small town upbringing. Naturally, any cheese related food trends are sure bets in the Midwest. This book is just okay. I am sure most foodies would be appalled at the use of canned soup. The recipes are pretty standard and this book needs some decent artwork. I did enjoy reading about Welsh Rabbit or Rarebit. As a kid, I was sure it was something to do with rabbits from Wales.
Recipes On Parade
Favorite Recipes Press
All the salads you can possibly imagine are here in this book. Very few recipes featuring traditional greens, but of course the staples of potato salad, macaroni salad and our good friend Jell-o are featured the most. Jell-o based food is a popular topic here at ALB and as a Midwesterner, I grew up with just about every iteration of jello known.
Without a doubt, molded food was quite the trend from the late 1950s through the 1970s. My mom still has a collection of molds and I know I was given my share when I got married in the early 1980s. I don’t mind the basic sweet jello from my childhood, but I will draw the line at the molded beet and cabbage salad featured in the 3rd picture below. It’s so wrong on so many levels.
Indulge yourself with more Jell-o based cooking: