Thread Number: 71411  /  Tag: Recipes, Cooking Accessories
Cook-O-Rama! Part Two
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Post# 944925   6/23/2017 at 21:01 (482 days old) by Ultramatic (New York City)        

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Formally Recipes: Old and New.  An update of one of my earliest threads. Recipes from vintage cookbooks, food product recipe pamphlets and magazines. While the emphasis is on vintage, new recipes are welcomed also. When available, I will post the name of the publication and year published with the recipe. Food product advertisements containing recipes will continue to be posted in the Vintage Food Advertisements series. As usual, I will start a new part when posts hit 100.


Get ready, get set, EAT!



Recipes: Old and New

Post# 944927 , Reply# 1   6/23/2017 at 21:08 (482 days old) by Ultramatic (New York City)        
Cooking with Your Hat On! 1958

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Post# 944932 , Reply# 2   6/23/2017 at 21:13 (482 days old) by Ultramatic (New York City)        
Calumet 1938

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Post# 944934 , Reply# 3   6/23/2017 at 21:19 (482 days old) by Ultramatic (New York City)        
Calendar of Meat Recipes 1938

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Post# 944939 , Reply# 4   6/23/2017 at 22:57 (482 days old) by mikael3 (Atlanta)        

In response to a post in part 1: quark, tvorog/творог, syr — all of these are fairly common in Atlanta.  I would think that cottage cheese would not quite fit the bill; it certainly isn’t very sour, and it has curds that are much like actual cheese.


I love tvorog on a bagel, just like cream cheese.  I always sprinkle it with coarse salt.  SO GOOD!

Post# 944946 , Reply# 5   6/24/2017 at 00:07 (482 days old) by Ultramatic (New York City)        

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Do you know the authentic Maultaschen Swabian Pockets Recipe?  This local food specialty from the South of Germany, Swabia, are filled pockets or ravioli with meat and/or vegetable.
The classic filling is a mix of spinach and ground beef. Some recipes are using bratwurst filling, and some are without meat. There are different ways how to serve them. They taste delicious in a beef broth or fried in the pan with roasted onions or bread crumbs. Home made Maultaschen requires some cooking skills and time. You would need a ravioli cutter and a wide enough wooden board - In Germany you use special baking boards that can be easily  adjusted at the table's edge so they won't move around. Happy Cooking!


Maultaschen Swabian Pockets Recipe

Ingredients Maultaschen Swabian Pockets Recipe

350 g flour
1/2 tsp salt
3-4 eggs
1 tbsp vinegar


For the Filling:
150 g fresh or 100g frozen spinach
1 onion
1 1/2  German bun (some days old, not fresh)
200 ml warm milk


200 g ground pork or beef
2 tbsp parsley (chopped)
2 eggs, salt, pepper, nutmeg
1.5 l beef broth or water
fresh ground nutmeg and pepper

Cooking Instructions Maultaschen Swabian Pockets Recipe

- Beat eggs, 3 tbsp water, vinegar with a whisk and add bit by bit the flour; knead it then until you get a firm, smooth dough.
- Cover dough or wrap it it in foil and let rest for 30 minutes.
- Fresh spinach: Wash thoroughly, remove hard parts like stems and roots. Defrost frozen spinach.


For the Filling
- Soak roll in milk and squeeze all milk out. Bun should not have any liquid in it.
- Peel onions and chop it finely.
- Melt butter in a skillet; add onions, chopped parsley, spinach and bun; saute for some minutes
- Add ground beef, spice with salt, pepper and nutmeg, mix well, then take off  and let cool off a bit.
- Now roll the dough (on a wooden board with some flour) and with a special roller make 15cmx15cm (6inches x6inches) squares. Dough should not be thicker than 3mm (1/4 inch).
- Brush water or egg white on the edges.
- Place 1-2 tbsp of the filling on each square.
- Fold the squares to a triangle and press the edges firmly together. Now cook them either in water or broth.
- Bring water with some salt  (or the broth) to a boil and place pockets inside, they are done when they float on the surface.
- Remove them from water by using a slotted spoon.


- Melt butter in a skillet and roast them on both sides slightly, in a separate pan roast bread crumbs.
- Sprinkle Maultaschen with parsley and the breadcrumbs.


Servings Options
- With roasted onion rings,
- fried in butter.
- with roasted breadcrumbs,
- brown gravy,
- in a broth,
- with potato salad or fried potatoes. Never forget to sprinkle with parsley.

Post# 944957 , Reply# 6   6/24/2017 at 00:52 (482 days old) by askolover (South of Nash Vegas, TN)        
Don't laugh at this one....

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Here's a recipe that was invented by my Great-grandmother and probably came about as a result of the Depression.  She called it Scalloped Eggs and it has been a Christmas dinner tradition ever since.  If you like eggs and cheese you will like this.  There are really no measurements because it's a taper as you like recipe.  If you have high cholesterol you might want to refrain...


6 boiled eggs (may use more if a large dish is used)

1 small block of cheese (we always use Velveeta, size depending on how much cheese you like)

Butter or margarine

Saltine crackers



Slice boiled eggs.  In a deep casserole dish place a layer of saltine crackers on the bottom, followed by a layer of egg slices, then a few slices of velveeta (I make my slices about 1/4 inch thick), and some chunks of butter or margarine.  Repeat beginning with saltines again and continue until the casserole dish is filled with layers.  Top with more cheese and butter.  Heat some milk (amount depends on size of dish) in a pan or the microwave to hot but not boiling and pour over cracker/egg/cheese want enough milk to soak the dish and it WILL absorb (I like them soupy myself) and then place on a cookie sheet (it will bubble over) and bake in the oven at 350 until bubbly and hot in the middle...approximately 30 minutes+/-.  If it's too dry can always add a little more milk.  These are even better the next day as leftovers in my opinion, but you will have to add a little more milk before reheating them because it will continue to absorb.




Post# 944958 , Reply# 7   6/24/2017 at 00:58 (482 days old) by jkbff (Happy Rock, ND)        

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I think I misread the title of this thread.

Anyways, posting so I can follow updates ;-)

Post# 945095 , Reply# 8   6/24/2017 at 19:41 (481 days old) by Ultramatic (New York City)        

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You're being naughty Joshua. And I like it.

Post# 945118 , Reply# 9   6/24/2017 at 22:35 (481 days old) by Ultramatic (New York City)        

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Greg, that sounds like a good recipe. I'm gonna' try it.

Post# 945119 , Reply# 10   6/24/2017 at 22:42 (481 days old) by Ultramatic (New York City)        
The Bread Basket 1941

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Post# 945135 , Reply# 11   6/25/2017 at 03:04 (481 days old) by askolover (South of Nash Vegas, TN)        

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Louis you will have to let me know how it turns out.  I only eat it once a year when my mother makes it for Christmas.  Tony won't eat it but the rest of us love it.

Post# 945180 , Reply# 12   6/25/2017 at 07:09 (481 days old) by Xraytech (S.W. Pennsylvania, near Pittsb)        
Farmers Cheese Recipe

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I'm currently finishing up a 100th Anniversary cookbook for our church.
There happens to be a recipe to make Farmers Cheese, so I have attached it for those that can't find it in the store.

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Post# 945229 , Reply# 13   6/25/2017 at 13:51 (481 days old) by mikael3 (Atlanta)        

What a fascinating cookbook that will be!  I already want to try that sandwich spread!  Have you ever seen the recipe for heating cocktail weenies in a crock pot with grape jelly?  Grapes and pork-product must have been a popular combination at one time.


The spelling of the word ‘tvaroh’ is really interesting.  It ought to end in ‘g’, but kids and grandkids who heard the word—but didn’t know the language—probably didn’t realize the ‘g’ was there. 


It reminds me of a recipe I saw in a church cookbook that called for ‘arsh’ potatoes.  That would be ‘Irish’ potatoes (white potatoes), as opposed to ‘sweet potatoes’.  The recipe must have come from a kid or grandkid who wrote down what grandma said, but didn’t know enough about that wonderful Appalachian accent to understand the word.  I’ve also seen and read ‘anisy’ when ‘anise seed’ was intended.  I’ve seen several other funny spellings, but these are the only two that come to mind right now.

Post# 945252 , Reply# 14   6/25/2017 at 17:58 (480 days old) by Xraytech (S.W. Pennsylvania, near Pittsb)        

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It will be an interesting book. There are plenty of modern recipes.
But there are some canning recipes from farm folks, and some old-fashioned recipes such as Mothers Oats Cake and Farina Dumplings.
And of course some nice ethnic recipes like pierogi, prune filling, Hungarian pancakes, Kiffle dough etc.

Post# 945268 , Reply# 15   6/25/2017 at 21:09 (480 days old) by mikael3 (Atlanta)        

Be sure to let us know when it’s available.  I would certainly buy a copy.

Post# 945425 , Reply# 16   6/26/2017 at 18:06 (479 days old) by Xraytech (S.W. Pennsylvania, near Pittsb)        

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Here are some vintage recipes from the last Cookbook our parish published. The front cover and the local businesses that sponsored the book show its age.

I make the Pineapple Skillet Sponge recipe often, and have swapped peaches in place of pineapple too.

  Photos...       <              >      Photo 1 of 7         View Full Size
Post# 945467 , Reply# 17   6/26/2017 at 21:09 (479 days old) by Ultramatic (New York City)        
Woman's Day 1952

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Post# 945468 , Reply# 18   6/26/2017 at 21:21 (479 days old) by Ultramatic (New York City)        
Hamilton Beach Mixer Recipe 1948

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Post# 945470 , Reply# 19   6/26/2017 at 21:38 (479 days old) by Ultramatic (New York City)        

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Post# 946039 , Reply# 20   6/30/2017 at 15:05 (476 days old) by Ultramatic (New York City)        
The Farmers Almanac Cookbook 1964

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2 cups ground cooked ham
1/2 cup nonfat dry milk powder
2 teaspoons Worcestershire sauce
1 egg, slightly beaten
2 cups cooked, mashed sweet potatoes
1/4 cup brown sugar, firmly packed
2 slices canned pineapple, drained

Combine ham, dry milk, Worcestershire, egg and sweet potatoes; mix well.

Sprinkle brown sugar evenly on bottom of well greased 8- to 9-inch loaf pan.

Cut pineapple slices in half and place on top of sugar. With spoon, spread ham mixture over pineapple.

Bake in 350 degree F oven until loaf is slightly browned and firm, about 25 minutes. Serve at once.

Post# 946040 , Reply# 21   6/30/2017 at 15:08 (476 days old) by Ultramatic (New York City)        
Wheat Flour Institute 1956

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18 slices Russian rye bread
1 1/4 cups Thousand Island Dressing
12 slices Swiss cheese (about 12 oz)
1/2 cup sauerkraut
24 slices corned beef (about 12 oz)
Butter or margarine
French fries (for serving)

Spread 12 slices of bread with dressing. On each of 12 bread slices, arrange 1 cheese slice, 2 teaspoons sauerkraut, and 2 slices corned beef.

Double-stack these bread slices to make six sandwiches. Cover with remaining 6 bread slices. Secure with toothpicks.

Spread outside surfaces with butter or margarine and grill until cheese is melted and sandwich is heated through.

Cut diagonally into three pieces. Serve with French fries as a garnish.

Makes 6 sandwiches

Post# 946041 , Reply# 22   6/30/2017 at 15:11 (476 days old) by Ultramatic (New York City)        
Standard Osterizer Recipes 1957

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1 cup milk
2 eggs
1/4 teaspoon salt
1 cup sifted all-purpose flour

Put the milk, eggs and salt in the blender container. Cover and mix at Hi Speed until bubbly. Add the flour and run at Hi Speed until perfectly smooth.

Fill well-greased muffin pans, custard cups or popover pans half full.

Bake at 450 degrees F for 30 minutes. Reduce heat to 350 degrees F and continue baking 10 to 15 minutes longer.

Makes 8 popovers
Source: Standard Osterizer Recipes, Oster Blender Model 432 Manual, 1957


1 cup milk
2 eggs
3/4 cup cubed sharp American cheese
1/2 teaspoon salt (or 1/4 teaspoon as in above recipe)
1 cup sifted all-purpose flour
Butter (for serving)

Put the milk, eggs, cheese and salt in the blender container. Cover and run at Hi Speed until cheese is finely grated and the mixture is bubbly, Add the flour and mix at Hi Speed until thoroughly blended.

Fill well-greased muffin pans half full.

Bake at 450 degrees F for 20 minutes. Lower the temperature to 350 degrees F and continue baking 15 minutes longer.

Serve hot with butter.

Post# 946043 , Reply# 23   6/30/2017 at 15:16 (476 days old) by Ultramatic (New York City)        
Salt Lake City Deseret News 1948

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1/2 pound butter, creamed
1 3/4 cups sugar
5 whole eggs
2 cups flour, measured after sifting twice
nutmeg or mace to taste

Beat like the devil, 1/2 pound butter, (more if you have it). Add 1 3/4 cups sugar with the creamed butter. Cream until fluffy and light. Then
drop in 1 whole egg at a time and stir slowly until you have dropped in a total of 5 eggs. Then fold in 2 cups of flour that has been measured after it has been sifted twice. Do not beat as that makes it tough.

Flavor with a little nutmeg or mace.

Cook in a loaf pan about 45 minutes at 300 degrees F. Turn oven up to 325F. for browning. Leave it at 325F. for 15 minutes or until a nice golden brown."

Post# 946045 , Reply# 24   6/30/2017 at 15:19 (476 days old) by Ultramatic (New York City)        
The Milwaukee Sentinel 1948

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1/2 cup raisins
1/2 cup nut meats
1 cup white granulated sugar
2 1/2 tbsp flour
1 tsp cinnamon
1/2 tsp ground cloves
1 1/2 cups sour cream
3 egg yolks
1 (10 inch) single pastry pie crust, baked
3 egg whites
6 tbsp white granulated sugar

Mix together and chop raisins and nuts.

Then mix together the dry ingredients; (sugar, flour, cinnamon and ground cloves), and add to chopped raisins and nuts.

Pour sour cream over above mixture and stir all together thoroughly. Place in double boiler and bring to at boil.

Beat 3 egg yolks in a cup, add some of hot mixture to egg yolks, mix well and stir egg yolk mixture back into pan. Stir mixture in pan constantly to avoid lumping. Continue cooking until thick.

Pour thickened mixture into a baked pastry shell.

In a separate bowl, beat the egg whites, adding a total of 6 tbsp sugar, gradually, until egg whites stand in a peak.

Top pie with this meringue and bake in a 350 degree F oven until meringue is golden brown, about 20 minutes.

Post# 946046 , Reply# 25   6/30/2017 at 15:24 (476 days old) by Ultramatic (New York City)        
All Electric-Mix Recipes (Dormeyer) 1946

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1 tbsp. butter
2 tbsp. flour
1 cup milk
2 cups corn (whole kernel)
1 1/4 tsp. salt (or to taste)
1 tsp. sugar
Dash ground black pepper
2 eggs
1/4 cup diced ham
1/2 cup diced American cheese

Melt butter in a saucepan. Add flour and mix well. Add milk and cook until it comes to a boil, stir constantly, cook 2 minutes longer. Add corn, seasonings, ham and cheese; set aside.

Beat egg yolks 1 minute at medium speed; set aside.

In a separate bowl, beat egg whites 2 minutes until stiff, use high speed. Fold egg yolks and whites together, then fold into corn mixture. Place in a buttered baking dish.

Bake 30 minutes at 350 degrees F.

Makes 5 or 6 servings

Post# 946544 , Reply# 26   7/3/2017 at 13:55 (473 days old) by Ultramatic (New York City)        

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French Onion Soup Pork Chops





Prep time
Cook time
Total time
Serves: 4


  • 4 boneless center-cut pork chops, about 1-inch thick
  • 1 tbs olive oil
  • 1 cup caramelized onions
  • ¾ cup beef stock
  • ¼ cup dry white wine (see NOTES)
  • 4 tsp whole-grain dijon mustard -OR- regular dijon mustard
  • 4 slices sharp provolone cheese
  • 1-2 sprigs fresh thyme -OR- ⅛ tsp dried (see NOTES)
  • ½ tsp salt (optional)
  • ¼ tsp pepper


  1. Preheat oven to 350 degrees F.
  2. Heat a large oven-proof skillet over medium-high heat. Add oil.
  3. Sprinkle pork chops with pepper and salt if using.
  4. Brown chops on both sides in hot skillet. Remove pork chops and set aside.
  5. Add the stock, thyme (if using) and wine to the pan and deglaze (that's scraping up all the browned bits so they dissolve in the liquid).Add the caramelized onions. Cook for about 3-5 minutes until liquid is slightly reduced.
  6. Spread 1 tsp of the mustard on top of each chop. Place chops in skillet with the onion/stock mixture.
  7. Place the pan in the preheated oven and cook for 20-25 minutes, or until chops register 160 degrees F on an instant-read thermometer.
  8. Place slice of cheese on top of each chop--I find folding the cheese in half works best and creates a double layer of cheese.
  9. Place the skillet back in the oven and cook for about 5 minutes, or until cheese is melted and just begins to brown.




If you used thyme in the recipe for the caramelized onions, it can be omitted in pork chop recipe.

The white wine can be substituted with an equal quantity of beef stock

SLOW COOKER DIRECTIONS--Follow the recipe for caramelized onions bearing in mind they take about 10 hours so plan accordingly if you plan to make this meal along with the onions. If you do, at the end of the 10 hour cooking time, add the browned chops with the mustard spread on each as in the main recipe, and the stock and wine. Cook for an additional 5-6 hours. You can melt the cheese over the chops either in the microwave or regular oven.
I feel it's better to make the onions on one day and make the pork chops on another day. To do it that way, add the caramelized onions to the crock pot along with the stock and wine. Brown the pork chops, spread the mustard over them and place them in the slow cooker. Cook for about 5-7 hours on low, 4-6 on high, but check for doneness at the MINIMUM times. If you are using a casserole crock and you have the pork chops in a single layer, at the end of the cook time, place the cheese on top of the chops, cover and let the cheese melt. If you had to pile the chops in the cooker, you will have to melt the cheese either in the oven or microwave.

Post# 946552 , Reply# 27   7/3/2017 at 14:25 (473 days old) by brucelucenta ()        

Knock it off, you making me hungry!

Post# 948271 , Reply# 28   7/15/2017 at 01:49 (461 days old) by Ultramatic (New York City)        
Woman's Day 1952

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Post# 948272 , Reply# 29   7/15/2017 at 01:51 (461 days old) by Ultramatic (New York City)        
Woman's Day 1952

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Post# 948305 , Reply# 30   7/15/2017 at 10:23 (461 days old) by vacerator (Macomb, Michigan)        
Here Bruce, eat this "Long Life salad."

This is for a large party bowl of salad:
A half pound each of cooked Lentils, black eye peas, Christmas lima beans, and black beans, and quinoua.
One pound of raw chopped kale, and a half pound of chopped plain or curly parsley.

Vinigrette dressing: 1/2 cup of fresh lemon juice, after the 2 lemons are zested and added to the bowl. 1/2 cup red or white wine vinegar. 1/2 cup apple, pineapple, grape, or papaya, or other sweet juice or nectar. Salt & pepper to taste.
Whisk until emulsified and pour over the salad and toss.
Feel free to use your imagination if you don't like one of the ingredients.

Post# 948464 , Reply# 31   7/16/2017 at 12:49 (460 days old) by vacerator (Macomb, Michigan)        
I forgot the oil

for the dressing. Canola, Olive, Wesson, or Mazola, which ever you prefer. About 1/4 cup. Eye ball it.

Post# 948506 , Reply# 32   7/16/2017 at 21:13 (459 days old) by Ultramatic (New York City)        
Alcoa 1965

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Post# 948511 , Reply# 33   7/16/2017 at 21:23 (459 days old) by Ultramatic (New York City)        
Heinz Recipe Card 1957

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Post# 948920 , Reply# 34   7/19/2017 at 07:09 (457 days old) by polkanut (Wausau, WI )        
From the Nestle Food Corp. copyright 1986

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Oatmeal Scotchies Pan Cookie

1 cup all-purpose flour

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

1 cup butter, softened

¾ cup sugar

¾ cup firmly packed brown sugar

2 eggs

1 tsp. vanilla extract

3 cups oats, uncooked (quick or old-fashioned)

1-12 oz. pkg. (2 cups) Nestle® Butterscotch Morsels


Preheat oven to 375°.  In a small bowl, combine flour, baking soda, salt, cinnamon; set aside.  In large bowl, combine butter, sugars, eggs, and vanilla extract; beat until light and fluffy.  Gradually add flour mixture.  Stir in oats and Nestle Butterscotch Morsels.  Spread into a greased 15"x 10"x 1" baking pan.*  Bake for 20-25 minutes.  Cool; cut into 2" squares.  Makes: 35-2" squares.

*Note: For 15" x 10" x ¾" pan, omit baking soda and follow the above procedure as usual.


Post# 948921 , Reply# 35   7/19/2017 at 07:23 (457 days old) by polkanut (Wausau, WI )        
Kookie Brittle from the Nestle Food Corp.

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I posted this recipe in thread back in 2010 for a poster who was looking for a no-egg cookie recipe.  I don't know when my grandmother clipped this recipe, but it has been around as long as I can remember.


Preheat oven to 375 degrees. Combine 1 cup butter or margarine, 1 1/2 tsp. vanilla, 3/4 tsp. salt in a bowl and blend well. Gradually beat in 1 cup sugar. Add 2 cups sifted all-purpose flour, and 1 cup semi-sweet choc. chips or butterscotch chips. Mix well. Press evenly into an ungreased 15"x10"pan. Sprinkle 1/2 cup chopped nuts over the top. Bake at 375 degrees for 25 minutes. Cool, then break into irregular pieces and drain on paper toweling. Makes about 1 3/4lbs.

I add the nuts to the dough, less messy.

Post# 948961 , Reply# 36   7/19/2017 at 15:21 (457 days old) by Ultramatic (New York City)        
Woman's Day 1952

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Post# 948962 , Reply# 37   7/19/2017 at 15:22 (457 days old) by Ultramatic (New York City)        
Woman's Day 1952

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Post# 948965 , Reply# 38   7/19/2017 at 15:53 (457 days old) by kd12 (Arkansas)        
Russian Cuisine

OK, I wish there were written recipes for these, but all I can do is point you to this guy's channel. He does include measurements in western units in most descriptions. We'll start with something appropriate for this time of year, ice-cold kompot. Watch his entire cooking playlist and you may have an urge to become an expert in Russian cuisine. Either that or find yourself wanting to play STALKER online all day with your gopnik friends.


Post# 948978 , Reply# 39   7/19/2017 at 17:08 (457 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        
Almond Chiffon Cake in reply #29

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Oh my! That looks very delicious!  Another fun recipe to try...  I'm going to have to start running again.  LOL


As always, thank you Louis, I very much enjoy these threads!!!

Post# 949002 , Reply# 40   7/19/2017 at 20:21 (456 days old) by Ultramatic (New York City)        

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Always a pleasure Paul! Enjoy!

Post# 949003 , Reply# 41   7/19/2017 at 20:23 (456 days old) by Ultramatic (New York City)        
From a 1942 Calendar

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Post# 949005 , Reply# 42   7/19/2017 at 20:31 (456 days old) by Ultramatic (New York City)        
General Mills 1975

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1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.

Post# 949081 , Reply# 43   7/20/2017 at 07:44 (456 days old) by polkanut (Wausau, WI )        
re: Reply #41

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I think this recipe could be adapted for a slow cooker very easily.  Adding some cut up potatoes, carrots, and pearl onions would make for a nice all-in-one meal.

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Post# 949082 , Reply# 44   7/20/2017 at 07:50 (456 days old) by polkanut (Wausau, WI )        

This post has been removed by the member who posted it.

Post# 949649 , Reply# 45   7/23/2017 at 15:27 (453 days old) by Ultramatic (New York City)        
Colonial Stores French's 1963

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Post# 949784 , Reply# 46   7/24/2017 at 07:57 (452 days old) by Ultramatic (New York City)        
Good Housekeeping Crisco 1948

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Post# 949863 , Reply# 47   7/24/2017 at 16:26 (452 days old) by Ultramatic (New York City)        
Campbell's Recipe Card 1959

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Post# 949865 , Reply# 48   7/24/2017 at 16:30 (452 days old) by Ultramatic (New York City)        
Heinz Recipe Card 1959

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Post# 951175 , Reply# 49   8/1/2017 at 21:50 (443 days old) by Ultramatic (New York City)        
Frigidaire Recipe 1928

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Post# 957026 , Reply# 50   9/10/2017 at 23:55 (403 days old) by Ultramatic (New York City)        
Aerophos Cookbook 1955

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Post# 957029 , Reply# 51   9/11/2017 at 00:27 (403 days old) by Ultramatic (New York City)        
McCall's 1973

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Post# 957030 , Reply# 52   9/11/2017 at 00:30 (403 days old) by Ultramatic (New York City)        
McCall's 1973

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Post# 958068 , Reply# 53   9/18/2017 at 20:55 (395 days old) by Ultramatic (New York City)        
Pyrex Cookbook Circa 1946

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Post# 958069 , Reply# 54   9/18/2017 at 21:00 (395 days old) by Ultramatic (New York City)        
Mueller's Classic Lasange

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Post# 958070 , Reply# 55   9/18/2017 at 21:02 (395 days old) by Ultramatic (New York City)        
Beef Tamale Pie

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Post# 958071 , Reply# 56   9/18/2017 at 21:06 (395 days old) by Ultramatic (New York City)        
Baked Vegetable Hash

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Post# 958072 , Reply# 57   9/18/2017 at 21:14 (395 days old) by Ultramatic (New York City)        
Jell-well Banana Pudding with Jane Arden Vanilla Wafers 1956

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Post# 958073 , Reply# 58   9/18/2017 at 21:18 (395 days old) by ea56 (Sonoma Co.,CA)        
Re: Reply #55

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I love Tamale Pie and I make it a few times a year, pretty much like this recipe, except I use my own chili powder and other spices.

And for the crust, I divide the cornmeal mush in half and press 1/2 in a 9" square pyrex dish on the bottom and up the sides. Then I pour in the filling and top with cheese, I place the remaining 1/2 of the much on a piece of waxpaper and press into a 9" square, the turn it on to the Tamale Pie, peel off the wax paper, seal the edges and make several vent holes in the top crust and bake as per recipe, 350F for 40 mins.

I also sometimes substitute cubed, cooked chicken breast in place of the ground beef for a change.

Post# 960530 , Reply# 59   10/4/2017 at 04:43 (380 days old) by Ultramatic (New York City)        
Six Way Cookies, Borden 1942

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Post# 960531 , Reply# 60   10/4/2017 at 04:47 (380 days old) by Ultramatic (New York City)        
Potato Spice Cookies, Kitchen Klatter May, 1940

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Post# 960749 , Reply# 61   10/5/2017 at 12:03 (379 days old) by Ultramatic (New York City)        
Betty Crocker Picture Cooky Book, 1948

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Post# 964106 , Reply# 62   10/24/2017 at 05:14 (360 days old) by Ultramatic (New York City)        
Trix Caramel Apples 1964

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Post# 965226 , Reply# 63   10/31/2017 at 22:45 (352 days old) by Ultramatic (New York City)        

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Post# 965233 , Reply# 64   10/31/2017 at 23:02 (352 days old) by johnrk (BP TX)        
Peanut Butter Cookies?

I've promised our Catholic Daughters that I'll bake 300 peanut butter cookies for their annual fall bazaar. I've done it before but don't remember which recipe I used.

Does anyone here have a good peanut butter cookie recipe suitable for mixing and making in volume?

Post# 965469 , Reply# 65   11/1/2017 at 20:57 (351 days old) by Ultramatic (New York City)        
Ann Lander's Meat Loaf (Thanks Eddie)

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2 pounds ground round steak
2 eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent
1/2 cup warm water
1 package Lipton’s onion soup mix

Beat thoroughly. Put into loaf pan, cover with two strips bacon if you like that flavor. Pour over all one 8-ounce can tomato sauce. Bake one hour at 350 degrees. Serves six.

Post# 965496 , Reply# 66   11/1/2017 at 22:16 (351 days old) by norgeway (mocksville n c )        
A lot of people

Think Accent is poison, but it is a plant based product, it really does perk up the flavor of foods.

Post# 965501 , Reply# 67   11/1/2017 at 22:20 (351 days old) by ea56 (Sonoma Co.,CA)        

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Yes Hans, and its hard as hell to find Accent around here. But it does make a difference in this meatloaf recipe. I donít use it for much else, but Iíve got it if I need it. I found that I can usually find it at Walmart. And thanks Louie for the original posting and this one too.

Post# 965503 , Reply# 68   11/1/2017 at 22:22 (351 days old) by norgeway (mocksville n c )        
I make a Pineapple Sald

Donald wont eat a bite as he hates pineapple AND mayonnaise,
Tear up one head of iceberg lettuce
add about a cup or so of shredded cheddar cheese
add 1 small can of drained pineapple tidbits
moisten with Dukes Mayo, salt and pepper to taste, Chill and serve...One of my favorite things.

Post# 965504 , Reply# 69   11/1/2017 at 22:25 (351 days old) by norgeway (mocksville n c )        
If you ever

Have trouble getting Accent , I can send you some, its available here anywhere, I use very little of it, I think the big problem with it is you don't need much.People pour it on and lots of folks say it upsets their stomach.

Post# 965530 , Reply# 70   11/2/2017 at 00:46 (351 days old) by Ultramatic (New York City)        

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I remember my mom using Accent when I was a kid. But she stopped using it around the 1980's. I think it's still available around here. If I remember correctly Accent is MSG. Back in the 90's I had a Serbian BF that cooked with Vegeta. A seasoning that was popular back in the former Yugoslavia. Anyway, I LOVED his cooking, particularly his goulash. The odd thing was I nearly always got a slight stomach ache shortly after eating it. Didn't know why. When I returned to New York, I took 2 large bags of Vegeta (much to the annoyance to Duesseldorf's airport security) with me. Low and behold, when I started using it I got the same stomach pain. I looked at the ingredients and yep, there it was, MSG. Sadly I disposed of it and never used it again. Fast forward to a year ago, I found Vegeta at the local supermarket and thought, what the hell, I'll try it again. This time NO pain. Then I noticed why, no MSG. So I guess I have no tolerance to MSG. Bummer.


Link to Vegeta USA:


Post# 967654 , Reply# 71   11/13/2017 at 05:33 (340 days old) by Ultramatic (New York City)        
A Picture Treasury of Good Cooking 1953

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Post# 967655 , Reply# 72   11/13/2017 at 05:40 (340 days old) by Ultramatic (New York City)        
A Picture Treasury of Good Cooking 1953

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Post# 967682 , Reply# 73   11/13/2017 at 09:03 (340 days old) by vacerator (Macomb, Michigan)        
I always thought Accent

was mostly MSG.
Not good for those with blood pressure issues.
I haven't fried chicken in a few years.
When I get the craving, we got to a local restaurant which makes delicious crispy not greasy fried chicken. They only use the peanut oil for frying chicken.
However, they were serving rubbery pancakes.
I gave the waiter my recipe to pass along to the cook. It costs less than buying pre made batter mix too. If you over mix batter made with flour, the gluten becomes tough.

Post# 967792 , Reply# 74   11/13/2017 at 20:07 (339 days old) by twintubdexter (Palm Springs)        
Old San Jose...

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As a kid, there was a big Accent plant located on South First Street. The huge"smokestack" was painted to look like an Accent container. Back then before MSG got a bad rap, Accent "flavor enhancer" was heavily advertised. The TV jingle went "Accent is a girl's best friend" sang to the tune of "Diamonds are a girl's best friend". Next store was the big General Electric motor plant.

Post# 967826 , Reply# 75   11/14/2017 at 00:16 (339 days old) by askolover (South of Nash Vegas, TN)        
No MSG or sodium nitrite for me

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Post# 968644 , Reply# 76   11/18/2017 at 02:54 (335 days old) by Ultramatic (New York City)        
Plain & Fancy Recipes From Nestle, 1967

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Post# 968645 , Reply# 77   11/18/2017 at 03:00 (335 days old) by Ultramatic (New York City)        
Homemakers Exchange Recipes, 1950

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Post# 968849 , Reply# 78   11/18/2017 at 23:54 (334 days old) by MattL (Flushing, MI)        

Blast from the past!  I always like Vegeta, have some in the cupboard right now.  Just have not used it in a while.  Do not mind the MSG, I Do mind the salt. I would buy a big bag and run it through a sifter to get the good stuff out and cut the salt by 50-60%  Last time I bought some it was at a Polish market near Detroit.  Found Mrs. Dash has much of the same flavor without the salt,

Post# 969119 , Reply# 79   11/20/2017 at 15:22 (333 days old) by lotsosudz (Sacramento, CA)        
A Benny Hill Quote

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Benny Hill always said "a Welsh Rarebit, was a virgin in Chelsea" Boy do I miss his twisted humor!

Post# 971806 , Reply# 80   12/5/2017 at 20:41 (317 days old) by Ultramatic (New York City)        

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Post# 973147 , Reply# 81   12/12/2017 at 01:40 (311 days old) by Ultramatic (New York City)        
Consumer's Power, 1971

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Post# 973148 , Reply# 82   12/12/2017 at 01:59 (311 days old) by Ultramatic (New York City)        
Gold Medal, 1967

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Post# 974107 , Reply# 83   12/16/2017 at 19:07 (306 days old) by Ultramatic (New York City)        

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Post# 975727 , Reply# 84   12/27/2017 at 10:37 (296 days old) by Ultramatic (New York City)        
Holiday Book, Cooking Ideas For Festive Days, 1940

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Post# 977132 , Reply# 85   1/6/2018 at 11:04 (286 days old) by Ultramatic (New York City)        

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Post# 977264 , Reply# 86   1/7/2018 at 02:38 (285 days old) by askolover (South of Nash Vegas, TN)        

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I've never seen nor heard of orange flower water.

Post# 979632 , Reply# 87   1/23/2018 at 21:01 (268 days old) by Ultramatic (New York City)        
Parties in Motion, 1960

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Post# 979645 , Reply# 88   1/23/2018 at 22:45 (268 days old) by foraloysius (Leeuwarden, the Netherlands)        

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Orange flower water is also often called orange blossom water.

Post# 982459 , Reply# 89   2/12/2018 at 10:29 (249 days old) by Ultramatic (New York City)        
Iroquois Gas Corporation Home Service, 1959

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Post# 982475 , Reply# 90   2/12/2018 at 13:16 (249 days old) by washerboy (Little Rock Arkansas)        
Accent/Ann Landers meatloaf

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I've made the Ann Landers meatloaf twice in the past few weeks. First off it really is the best meatloaf I've eaten and it didn't upset my gut. I bought Accent for the very first time when I made the first meatloaf. I had no idea what it was until I got home...I thought it was seasonings mix. Leary to use MSG I figured 1 teaspoon mixed in 2 lbs of ground beef wasn't going to kill me. Probably why the meatloaf is so good. I'm not going to start putting Accent is all my cooking, but will surly use it again when I make the meatloaf. I always thought MSG was meat tenderizer for cheap cuts of beef...guess I was wrong!

Post# 982477 , Reply# 91   2/12/2018 at 13:28 (249 days old) by Michaelman2 (Atlanta, GA)        
Accent and the Ann Landers recipe

I have tried that Ann Landers meatloaf recipe without the Accent and the meatloaf is definitely enhanced in flavor with the addition of Accent. I would imagine the recipe posted above for the Velentines dinner would taste differently without the addition of the called for Accent. I have never used ground pork in a meatloaf and I bet that would be a nice addition.

Post# 982479 , Reply# 92   2/12/2018 at 13:44 (249 days old) by ea56 (Sonoma Co.,CA)        

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I love the Ann Landers Meatloaf Recipe. I first learned about it right here on AW. It really is the best meatloaf ever and so easy. I have no concerns about using Accent as the recipe calls for, but it is hard to find it around here. I buy it at Walmart, as they have the best price.

I have modified the recipe very slightly. I usually make 1/2 the recipe and this is just the right amount for us to have 2 nights of dinners for the two of us. Since I didnít think I would get an accurate division by dividing one of the onion soup envelopes in half, I just used a whole envelope for the half recipe, and it tastes just great. So, if I make the whole recipe with the 2 lbs.of ground beef I use two envelopes of the soup mix. And I also add 1/2 tsp of black pepper to the half recipe, 1 tsp for the whole recipe.

And for the glaze I use 1/2 cup ketchup mixed with 1 tbs. brown sugar and 1 tsp dry mustard. The dry mustard gives the glaze a very nice flavor and the brown sugar helps it to have a beautiful color and flavor too. When I make it for company I divide the raw mixture into 8 equal portions and form them into 8 individual mini meatloaves, place them in a 9Ēx13Ē pyrex dish, cover them with the glaze and bake for slightly less time to allow for the smaller size of the mini meatloaves. This makes a very nice presentation when served.

Ann Landrers Meatloaf is just one of the many wonderful things Iíve learned from all my friends here on AW. Thanks!!


Post# 982510 , Reply# 93   2/12/2018 at 17:47 (248 days old) by Ultramatic (New York City)        
Lenten Tacos or Tostados

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Lenten Tacos or Tostados
Also known as Tacos or Tostadas di Vigilia

Both tacos and tostadas are prepared for Lent in the ways described below. (They might also be eaten on Fridays: the term vigilia in Spanish refers to meatless days--days of "vigil"--in general.)

6 1/2- or 7-ounce can tuna, preferably packed in olive oil (Italian brand best)
2-3 tablespoons peeled green chilies, chopped (or small can of chopped chilies) (optional)
2 tablespoons wine vinegar

TOPPING (any or all of these):
Chopped cucumber
Wedges of avocado
Chopped tomato
Shredded lettuce
Mexican Tomato Sauce (see below), or use store-bought taco sauce

I'd also add the following options for toppings:
Chopped black olives
Chopped green chilis, if not included in the tuna
Chopped hardboiled egg
Grated cheese
Sour cream
Maybe even refried beans?

Flake the tuna into a bowl, mixing in the olive oil as well. (If your tuna is packed in water, drain it carefully, and when you flake the tuna into the bowl, add 1 tablespoon olive oil.) Add the chilies and vinegar.

Serve on tostadas, or in tacos, with various toppings.

Yield: 6 tacos or tostadas

Mexican Tomato Sauce
(Salsa Cruda)

1 medium tomato, unpeeled, chopped
1/2 medium onion, chopped
2 canned serrano chilies, or other fresh hot chilies, chopped
Salt to taste (about 1/2 teaspoon)
Pinch of sugar
1-2 tablespoons chopped fresh green coriander (cilantro)

Optional: Few tablespoons cold water

Mix all the ingredients in a blender until well mixed, but not too smooth. Serve as soon as possible: this sauce is best when very fresh.
Yield: about 1 1/4 cups sauce

Post# 982528 , Reply# 94   2/12/2018 at 19:52 (248 days old) by lotsosudz (Sacramento, CA)        
Accent Jingle

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In the sixties, Accent had a jingle that went like this "A little Accent, like a little love, surely helps". I remember it used to stick in my head!

Post# 982532 , Reply# 95   2/12/2018 at 20:33 (248 days old) by twintubdexter (Palm Springs)        

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They also had TV advertising with the jingle "Accent Is A Girl's Best Friend" sung to "Diamonds Are A Girl's Best Friend. MSG was beginning to get a bad rap. Alas, the big Accent Factory in San Jose with it's giant smoke stack painted like an Accent container is long gone. So is it's next-door neighbor, an even larger General Electric motor plant. The GE logo was cool at night. I miss my childhood. The Santa Clara Valley was a great place to grow up in.

Post# 982535 , Reply# 96   2/12/2018 at 20:52 (248 days old) by ea56 (Sonoma Co.,CA)        

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I miss my childhood in the East Bay Area too. We lived in Richmond, El Sobrante, and El Cerrito until I was 13 when we moved to Sonoma Co. I can so clearly recollect all those beautiful neon signs at night too. Especially on the Bayshore Freeway on the way to the Bay Bridge, going through Emeryville. All the factories were located there then. Sherwin Williams had an impressive neon globe of the earth with a paint can above pouring paint over the earth, with the message, ďWe cover the earthĒ. And when you got to the San Francisco side of the top deck of the bridge there was a Hills Bros Coffee sign on the left. And from my bedroom window in Richmond I could watch the Safeway sign three blocks to the West turn from red to green. Those neon signs were really beautiful.

And back to topic, my family used Accent, I donít think use in moderation will hurt anyone, unless youíre allergic to it. It really does make a difference in the Ann Landers Meatloaf recipe. I tried making it the first time, substituting salt, its not the same. The Accent really does highlight the flavors.

This post was last edited 02/13/2018 at 03:24
Post# 983042 , Reply# 97   2/16/2018 at 17:06 (244 days old) by countryguy (Astorville, ON, Canada)        

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I have used Ann Lander's meatloaf recipe for over 35 is the only one I will use and my guests always love it.


Post# 997785 , Reply# 98   6/19/2018 at 20:08 by Ultramatic (New York City)        
Penny-Wise Chicken Pie

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Post# 1005310 , Reply# 99   8/29/2018 at 03:15 by Ultramatic (New York City)        
You're Really Cooking When Your Cooking With 7-Up, 1957

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Post# 1005311 , Reply# 100   8/29/2018 at 03:23 by Ultramatic (New York City)        
Magic Recipes, Quicker, Easier, Surer To Succeed. 1935

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Post# 1005313 , Reply# 101   8/29/2018 at 03:28 by Ultramatic (New York City)        

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