Thursday, October 9, 2008

Kitchen Keepsakes & more Kitchen Keepsakes

Courtesy of MIL, I now have access to Kitchen Keepsakes & more Kitchen Keepsakes, in a single spiral-bound edition, originally printed in 1983. I know, aren't you jealous?

How about Quick Stuffed Mushrooms? Jimmy Dean sausage stuffed into mushroom caps and baked.

Or Hot Nacho Dip?
1 lb ground beef
1 lb chorizo sausage
1 onion, chopped
1 or 2 8-oz cans refried beans
12 oz pkg Monterey Jack or Cheddar cheese, grated
1 8-oz jar taco sauce
1 medium avocado, chopped
1 medium tomato, chopped
1 2.5-oz can ripe olives, chopped
1/2 c sour cream
tortilla chips

Brown meat, add onion and cook until onion is transparent. Drain off fat. Spread the refried beans in a 3 quart casserole. Top with meat mixture. Cover with cheese. Pour taco sauce over cheese. (At this point it can be covered and chilled.) Bake at 400 for 25-30 minutes. Garnish with chopped avocado, tomato, olives and sour cream. Serve hot with tortilla chips.
You know, that actually sounds really good.

Or, in the Kids Food section, The Cookbook Kids' Snack:
Cool Whip
slices of processed American cheese

Spread a slice of bread generously with Cool Whip. Top with 1 1/2 slices of cheese.
Umm...that sounds absolutely horendous. But I'm sure a 5-year-old would love it.


Wandering Chopsticks said...

All your old cookbook recipes reminds me of my mom's collection. She even has a Montgomery Ward microwave cookbook that came with when we bought our microwave in the 1980s. Remember when microwaves were just newly invented and it was a big deal? Cake recipes in the microwave. Hilarious.

Vicki said...

Hey WC - Like this one? :-)

Betts said...

My mom still uses an old Watkins cookbook that's older than I am.

Sorry, no Cool Whip and american cheese for me, but I'll take some of those stuffed mushrooms.

Vicki said...

Hey Betts -
I was thinking of having a dinner party using only recipes from this book. If I do, you're invited (and I'll make the mushrooms). :-)