Hey, my mom used to make that!

Happy Thanksgiving

Personally, I can't think of a better way to celebrate Thanksgiving than to spend it cooking for family and friends. One reason is, it makes me feel extra close to my grandmothers, both of whom have passed away. They were amazing cooks. When I was little, I loved hanging out in the kitchen while they cooked. I learned a lot just by watching. Now, whenever I'm preparing a special meal, I feel as though they're close by.

Best wishes to you and your family for a wonderful Thanksgiving.

— Paula

Image: 833vintage

Chef's advice for a perfect turkey

When this 1987 ad ran, Chef Byron J. Brady, creator of Heinz HomeStyle gravies, was one of only 31 Certified Master Chefs in the country. Here are his turkey roasting tips.

1. Start with a good pan. The bird should have plenty of room.

2. Stuff lightly. Never pack stuffing in tight. (Otherwise, the turkey will take longer to cook to the center.)

3. Tent with heavy aluminium foil, or oiled baking paper.

4. One hour before bird is done, remove foil so skin will brown crisply (1/2 hour if using oiled baking paper).

5. Like wine, let it breathe. Before you carve, let turkey stand for about 20 minutes, so juices won't drain and leave the meat dry.

6. Relax. You've done enough. Let Heinz handle the gravy. With all due modesty, we've gone about making our gravies with the same attention to detail you've spent on this meal. Simmering just so long. Seasoning just right. Thickening just so. Stirring until ribbony smooth. We've even stored this marvelous turkey gravy in a jar, instead of a can.

 

 

Tuesday Twofer: Cranberry-Orange Relish and Irish Coffee Dessert

Today's recipes come from a 1978 ad.

Cranberry-Orange Relish

2 envelopes Knox Unflavored Gelatine
1/2 cup cold water
1/2 cup boiling water
1 1/4 cups sugar
1 small orange, cut up (including peel)
3 cups cranberries

In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.

Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings. 

Irish Coffee Dessert

2 envelopes Know Unflavored Gelatine
1 cup cold milk
1 cup milk, heated to boiling
2/3 cup sugar
2 tbsp. instant coffee powder
1 oz. Irish whisky 
1 oz. creme de cacao
1 cup (1/2 pt.) whipping or heavy cream
1 cup ice cubes (6 to 8)

In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.

Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.

ADDENDUM posted Monday, 19 November 

Oops. I programmed this post a few weeks ago and got the dates confused.

Via Gatotchy

It's a salad, it's a candle, it's a retro recipe that will brighten your Thanksgiving table

This is basically a molded salad with a birthday candle stuck in it. Call me crazy but I think this is AWESOME.

Here's how to make these retro cranberry candle salads.

1 1-lb. can Ocean Spray Whole Cranberry Sauce
1 3-oz. pkg. red, yellow or orange fruit-flavored gelatin
1 cup boiling water
1/4 tsp. salt
1 tbsp. lemon juice
1/2 cup Hellmann's Real Mayonnaise
1 apple or orange, peeled and diced
1/4 cup chopped walnuts

Heat cranberry sauce, strain, set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice.

Chill until thickened enough to mound slightly when dropped from a spoon.

Beat in mayonnaise with rotary beater until light and fluffy. Fold in cranberries, fruit and nuts.

Divide mixture evenly into eight 6-oz. fruit juice cans. Chill 4 hours or longer. Unmold. Garnish with real mayonnaise to taste.

To flame: Cut thin birthday candles in half to shorten. Insert into tops of cranberry candles. Light.

 

Via livejournal

 

Retro Happy Hour: Pilgrim's Progress Punch

I think serving punch at Thanksgiving would be a wonderfully elegant touch.

Here's the 1940s recipe for Pilgrim's Progress Punch.

2-pt. bottle cranberry juice cocktail
2 6-oz. cans frozen lemonade
4 cups cold water
1-qt. ginger ale

Combine all ingredients and serve in punch bowl.

Via Eudaemonius

Retro Magic Pumpkin Pie

This 1950s recipe from Borden didn't come with an image of the pie. But it did have this snazzy illustration of Bessie Elsie.

Here's Bessie's recipe for Magic Pumpkin Pie.

1 (9-in.) pastry shell, unbaked
2 cups canned pumpkin
1 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
1 egg, unbeaten
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

1. Combine pumpkin, Eagle Brand Sweetened Condensed Milk, egg, salt and spices; blend until smooth. Pour mixture into unbaked pastry shell. 2. Bake in moderate oven (375˚F) 50 to 55 minutes or until knife inserted near center comes out clean.

Via Vintage Midcentury

Retro Pumpkin Chiffon Pie

Pumpkin Chiffon Pie from Knox Gelatine

1. Soften 1 envelope Knox Unflavored Gelatine in 1/4 cup cold water.
2. In top of double boiler, beat 3 egg yolks, slightly.
3. Stir in 1/2 cup milk, 1 1/4 cups canned pumpkin, 1/2 cup sugar and 1/2 teaspoon each: salt, cinnamon, nutmeg and ginger.
4. Cook over hot water until thickened.
5. Add softened gelatine and stir until thoroughly dissolved.
6. Cool about 10 minutes.
7. Beat 2 egg whites until fluffy; then agradually beat in 1/2 cup sugar.
8. Fold into gelatine mixture.
9. Turn into 9-inch baked pie shell or crumb crust and chill until firm.
10. Decorate with sweetened whipped cream, if desired, just before serving.

Via jbcurio

Starting today, three days of retro pumpkin pie

Thanksgiving is around the corner. And you know what that means — time for pumpkin pie!

Get ready for three days of retro pumpkin pie recipes, starting with a 1959 recipe from Carnation and one from Baker's Coconut.

Carnation's Famous Pumpkin Pie

1 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cups canned pumpkin
1 large can Carnation Evaporated Milk
2 eggs
9-inch single crust unbaked pie shell

Mix filling ingredients until smooth. Pour filling into unbaked pie shell. Bake in hot oven (425˚F) 15 minutes. Lower temperature to moderate (350˚F) and continue baking about 35 minutes or until custard is firm.

Via vieilles_annonces

Coconut Pumpkin Chiffon Pie

1 envelope unflavored gelatine
1/4 cup cold water
1 1/4 cups mashed pumpkin
3/4 cup evaporated milk
1/2 cup water
2 egg yolks, slightly beaten
3/4 cup brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites
1/2 tsp. vanilla
1 cup Baker's shredded coconut, toasted*
1 baked 9-in. pie shell
1/3 cup cream, whipped and sweetened

Soften gelatine in 1/4 cup cold water. Combine pumpkin, milk, 1/2 cup water, egg yolks, 1/2 cup of the sugar, salt, and spices in top of double boiler. Cook over boiling water 10 minutes, stirring constantly. Add gelatine and stir until dissolved. Remove from boiling water. Chill until slightly thickened.

Beat egg whites until foamy. Add remaining sugar gradually and continue beating until stiff. Fold in pumpkin mixture, vanilla, and 3/4 of the toasted coconut. Turn into cold pie shell. Chill until firm. Before serving, top with whipped cream and remaining coconut.

*To toast coconut, spread thinly in a shallow pan. Place in moderate oven (350˚F) and toast about 10 minutes, or until delicately browned. Stir occasionally to toast evenly.

Via Curly-Wurly

Pretty cool idea for your Halloween or Thanksgiving party

Gut a pumpkin, fill it with ice and you have an awesome cooler.

This serving suggestion comes from a 1947 ad for Dr. Pepper.

ADDENDUM posted 29 October 2012

If you 'd rather turn your pumpkin into a keg, click here for directions.

Via Paul.Malon

Retro Happy Hour: Hot Pumpkin Cocktail

A little treat to raise the Halloween spirits.

1 part Hiram Walker Pumpkin Spice
1/2 part Kahlua
4 parts hot coffee

Pour all ingredients into a mug. Garnish with whipped cream and a sprinkle of pumpkin pie spice.

 Click here for the recipe for another Halloween-inspired cocktail.

Via Eudaemonius