Recipe Monday: Retro Recipe

Already sick of my whining and complaining by week two, Jow has “suggested” I do my my recipe in advance so he doesn’t have to hear it on Monday (the second part was more implied than said). It turns out he’s right, I’m far more lucid to write this on a Saturday afternoon and it’s easier for me to use a retro recipe this way.

You have to be a certain kind of person to get why I love retro recipes. As it was essentially stated in So I Married an Axe Murderer (though about Scottish food), old recipes seem like they were made on a dare. And I kind of love that. Like my mom and sis are totally not into food and it’s sort of an inherent disconnect between us. How can you not love food? How can you not be interested in trying everything possible? My stance on trying food started in college when things were rarely labeled in the dining hall. People would ask what I was eating and my response was always, “I have no idea, I’m eating it anyway.”

Today’s Retro Recipe comes from the illustrious Cooking for Company Edited by Nell B. Nichols in 1968. Get excited if you buy this book because it comes with 16 color recipes! That is seriously a selling point on the book jacket.

If anyone makes this, I want a review and pictures. It goes with my weeknight dinner theme, get pumped to make a:

Potato-Wiener Supper
Potatoes and hot dogs in a new dish sure to please the young guests

2 (12 oz.) pkgs. frozen hash brown potatoes, thawed
1 (3 1/2 oz) can fried onion rings
1/2 c. butter or margarine, melted
1 tsp salt
1/8 tsp pepper
1 can condense cream of celery soup
1 (1 lb) pkg. all meat wieners

* Combine potatoes, crumbled onion rings, reserving a few rings for topping, butter, salt and pepper into a casserole. Mix celery soup with 1 can water. Pour about three fourths of the soup over potato mixture and mix thoroughly.
* Cut wieners in halves and arrange on top of casserole. Top with a few onion rings and pour on remaining soup.
* Bake in a moderate over (375 degrees) 25 minutes. Makes 6 servings.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  


5 Responses

  1. The Scribbler

    Canned fried onion rings??? The mind boggles. I wanna see a picture if someone actually locates some of those. It might require a time machine.

  2. Canned onion rings… like French's? The stuff you put in green bean casserole? Or is this another animal altoghther?

  3. I'm going to take a guess and say that the recipe is asking for French's Crunchy Onions, like for green bean casserole. Or at least that's the modern equivlent.

    Get in the kitchen and start making this wonder immediately!

    My favorite part is imagining the wonder of condensed cream of celery all over your all meat wieners.

  4. I am glad you mentioned the all meat wieners, because if you didn't I would have.

  5. Zanthera Degore

    I second the question how one can not love food. All about trying new things and not necessarily lots of it at one time. People are so hooked on quantity and not adventure and possible wondrous flavourful dances on your tongue. Mind you I have had disasters but I can say I have tried many things and have many more to try.

Leave a Reply

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.