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:
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.