The Dinette Set by Julie Larson for March 13, 2013

Yeah, real gourmet food, Crustwood style. Then again, why should I expect better from people who think heating up Stouffer’s is actually cooking. Wow, let’s have some of their famous Jello Jigglers for afters!

Ireland, colcannon with instant potatoes.

Italy, Chef Boy-ar-dee ala Mama.

Check for tire tracks in Burl’s skivvies? What? To see if there aren’t any?Here’s something for the cookbook. The home made wine in North Africa by oil company expats. Start with Welch’s grape juice….

Oh!That may explain the recipe I used when I cooked my first “foreign” (therefore exotic) dinner, at 19….

Maybe it was written by a U-Stor-It employee living in China!

It was sweet and sour hot dogs with canned pineapple!

With, I think, an onion, and a little brown sugar, vinegar, and soy sauce, and the juice from the pineapple, all thickened with cornstarch.Mmmm

From the ubiquitous red checkered Better Homes and Gardens cookbook I’d just gotten for Christmas…

My very first cookbook, and I never knew it was printed in Crustwood!

My (then) boyfriend and I were both impressed that I’d learned to cook actual Chinese food.

I’m kind of embarrassed to remember it…you guys won’t tell will you?

My mother used to make us “Hungarian goulash”. It was mac. and beef with tomato sause and onions. I did enjoy it.

Mikie… I remember a horrible fad for everybody giving me home made “liqueurs” for Christmas….

Used wine bottles, or if they were flush, cheap colored glass bottles from Cost Plus….and who knows what they added to the mix.

Instant coffee, sugar and cheap vodka for “Kahlua”, canned cherries and cheap brandy for “Cherry Heering”…and more…The worst I remember off hand was some sort of orange stuff with Tang in it.

How abut the Cambells’ soup recipe book? My sister has hers from the early 70"s. Sweet and sour chicken/pork is what I like to make. I don’t think either of the Crustwood girls will cook unless it came out of a box or frozen. Rice crispy strudel??i don’t think so.

JOY et el must be very happy to hear…. that HoHo’s and Ding Dongs…. will be coming back soon…. ! ! !

Makes me want to hurl, Verl. Y’all can do much better than that.

“Frito Pie” for authentic Mexican..@ SS & Marg: I do beleive that fad might have help produce the party mainstay “Jello Shots”..BTW: Jello makes a “U-Flavor it Jello”. Quite tasty with a decent flavoured vodka like Root Beer…or so I’ve heard.

uh since when does the IL, DMV have a foreign division

http://www.highbeam.com/doc/1P2-4167825.html has Ms Pope’s obit. She died in her 90s in 1993 and I now have 2 copies of the cookbook. Another fav 2 books are by Chef Louis Smathery of the Bakery Restaurant in Chicago (bought for his Pate Maison recipe (and the one that HAS it is signed).

I’ve had fun with cooking (and eating) since 1949-50 when I first took over dinner duties from my mother (who hated it ,and it SHOWED).

I’ve had fun with cooking (and eating) since 1949-50 when I first took over dinner duties from my mother (who hated it ,and it SHOWED).The Stew: Before Julia Child, there was Antoinette Popehttp://leisureblogs.chicagotribune.com/thestew/2009/08/before-julia-child-there-was-antoinette-pope.html

My wife has some recipies for which there is no name, for example, That Pasta Stuff. I suggested we give it a name, but my suggestion was rebuffed. I guess she wasn’t in the mood for Pasta a la Crap.