1978 Family Circle Vegetables and Meatless Meals Cookbook ~ Vintage Cookbook

The 1970s were a time of economy in the kitchen and at the gas pumps. Although, we still were striving to live a grand lifestyle! There was a movement towards vegetarian practices, and the concept was embraced by people in all social classes. Family Circle magazine was one of the most popular women’s magazines of the day, and highly prized for the recipes and crafts printed in the pages. This cookbook was a compilation of the recipes from the magazine, plus many more. 1978 Family Circle Vegetables and Meatless Meals Cookbook Vintage CookBook Copyright: 1978 Publisher:  Rockville House Publishers Author:  Family circle Library of Creative Cooking Hardcover, 96 pages Condition: very good, no dust jacket, printed cover, binding very tight, no marks, no tears, book appears unread Price:  6.00 Synopsis: “Vegetables are in. for the last few years, there has been an upswing in the number of people interested in produce from the ground. And for good reason. Vegetables, from artichokes to zucchini are good to eat and good for you. They provide vitamins and minerals and, in some cases, valuable protein and are an excellent source of roughage. You’ll find colorful and healthy vegetable casseroles, as well as dishes … Continue reading →

Pin It

String Beans with Onions ~ 1963 Lincoln Continental Guide

While the Lincoln Continental Guide to Successful Entertaining presents glamorous and elegant party menus and pictures of tables set for the most VIP of guests, the recipes are often very simple. In fact, the author takes pains to mention that she keeps a full pantry of canned and frozen goods so she can manage to entertain at a moment’s notice. She also points out that many of the meals are prepared by herself and her husband. Entertaining doesn’t have to be complicated. String Beans with Onions 3 boxes frozen whole green beans 1 can tiny whole onions ¾ teaspoon Beau Monde seasoning ¾ teaspoon Chef Howald’s seasoning ¼ teaspoon M.S.G. 1/8 pound butter Scatter the Beau Monde, Chef Howald’s and M.S.G. lightly in the bottom of the largest frying pan you have. Thinly slice the butter and cover the bottom of the pan. Break the frozen string beans apart by pounding the sealed packages on the edge of the drain board, whacking them on all sides and ends. Scatter the beans as evenly as possible over the pan, and add a quarter cup of water. Bring to a quick boil, lower heat and cook about five minutes or longer. Drain the onions, … Continue reading →

Apron Free Cooking ~ Baked Butternut Squash

Syndicated column from week of October 28 2012. Originally published in the Galion Inquirer on October 31, 2012. I think there are three kinds of people in the world. 1. Those who like squash. 2. Those who don’t. 3. Those who’ve never tried it. I know that’s a simplification of the human race, but seriously, don’t you agree? Do a quick survey of your friends and family and you’ll find I’m right. I fall into the first camp. I like squash. I like all kinds of squash. Acorn, butternut, banana, carnival, yellow, zucchini, hubbard… the list goes on. My grandpa always planted several varieties of squash in his New England garden. He would store them in bushel baskets in the basement for winter eating. My daughter is not a fan of squash. I think that’s because it’s a cousin to zucchini.  When she was little, she liked Acorn Squash. Then she grew up a bit and realized that her friends didn’t like squash and she wasn’t supposed to either. Or at least, that’s my theory of what happened. Baked Butternut Squash 1 Butternut Squash 4 T. Butter ½ c. Brown Sugar 2 c. Water Preheat oven to 350 degrees Fahrenheit. … Continue reading →