Archive | May, 2019

Heritage apple pie

20 May
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And here is a gem found in Bon Appetite August 1981 from The Salt Box Restaurant in Ocean City, New Jersey.”

Special Apple Pie

1 3⁄4 cups all-purpose flour (Crust Recipe)

1⁄4 cup sugar

1 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup plus 2 tablespoons butter

1⁄4 cup water (or apple cider)

8 mcintosh apples, peeled, cored and sliced (Filling Recipe)

1 2⁄3 cups sour cream

1 cup sugar

1⁄3 cup all-purpose flour

1 egg

2 teaspoons vanilla

1⁄2 teaspoon salt

1 cup chopped walnuts (Topping Recipe)

1⁄2 cup all-purpose flour

1⁄3 cup firmly packed brown sugar

1⁄3 cup granulated sugar

1 tablespoon cinnamon

1 pinch salt

1⁄2 cup butter, room temperature

For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.

Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.

For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).

For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

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Seventeen bavarian

20 May

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Seventeen Chicken in a Bread basket

15 May

Behold the retro hilarity from June 1980:

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Cold blueberry soup, Bean and Tomato salad, and Crunchy Brownie Bars

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Seventeen June 1980 High Rise Salad

15 May

Anyone have the recipe page that goes with this?

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Seventeen Moveable Feast

15 May

Moveable feast

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Seventeen Chicken Cacciatore

15 May

Chicken cacciatore

Hey ’80s Seventeen recipe fans: this is from a blogger who doesn’t have the Now You’re Cooking page but wrote it down. Might be February 1978.

Chicken Cacciatore

chicken
flour
salt and pepper
1 can tomatoes
1 diced green pepper
1 diced onion
bayleaf
garlic
boullion cube

Pat the chicken dry, season with salt and pepper and dredge in flour. Shake off the excess flour and brown over medium high heat until the chicken is brown on all sides. Remove the chicken from the pan. Saute the pepper and onion until soft, add the tomatoes, garlic, bay leaf and the bouillion cube and stir the sauce. Add the chicken back into the pot and simmer for 20 minutes. Meanwhile cook some spaghetti and once it is done, drain and add butter and parmesan. Toss some of the sauce in with the spaghetti and serve the chicken and spaghetti with the rest of the sauce.

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Bombay Salad

15 May

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MSL August 2004

14 May

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