Full disclosure: I made this dish literally one year ago. No lie. 3/11/24 is scribbled at the top of my notes. Thankfully, I took notes. Otherwise, I’d have absolutely nothing to say. The goal was for DiS at 7:15. I assembled the beef patties the night before. At 5:30, I started the bread pudding. IContinue reading 212. Teriyaki Beef in Bacon
Recipes
If you are familiar with DiS1972, you know that this little cookbook is one of my favorites and one I go back to again and again. Today’s drink originated at the The Blind Melon of Cincinnati Ohio. I always do a little research to see if any of the establishments featured in these Benson &Continue reading Benson & Hedges 100’s Presents Drink Recipes from 100 of the Greatest Bars: Howard’s Surprise (1979)
It’s National Chocolate Mint Day! At least, according to one of the many “National Day” or “National Food Holiday” websites. I should probably pick one and stick to it. My reference used to be Foodimentary. But the site no longer exists. Oh, there’s a book! *1 minute later* OK, I just bought the book. It’llContinue reading 2-in-1 International Recipe Card Collection: Mocha Mint (1977)
1 dressed muskrat, 1 to 1½ lbs1 tbsp salt1 qt water¼ cup flour2 tsp salt¼ tsp pepper⅛ tsp red pepper¼ cup shorteningPaprika1 large onion, sliced, 1 cup¾ cup water Wipe muskrat with damp cloth, pick off any hair. Separate hind from fore quarters by cutting across back and just below ribs. Fit into a glass […]
How cute is the cover of this early 1960s cocktail booklet? It never really occurred to me to see if “Cuervo,” as in “JOSE CUERVO” was a word in Spanish. I took high school Spanish (the minimum 2 years required for graduation) and we never got to types of birds. Jose Cuervo literally translates toContinue reading Sangrita Cuervo (early 60s-ish)
I don’t know what inspired this flash of productivity, but I made this dinner in 2 evenings back-to-back with 194. Individual Meat Loaves. This moment of achievement was in 2024, so I don’t remember this knocking my socks off. Speaking of knocking (get it–Knockwurst?) I used brats instead. I don’t understand a hot potato salad.Continue reading 193. Hot German Potato Salad with Knockwurst
Today is National Corn Chip Day, so here is a tasty dish that’s perfect to scarf down with a bag of Tostitos. Mr. Sauce got this cookbook for me as a little present last year because: Baltimore. I don’t know what year this is from, but based the cover on the inclusion of recipes suchContinue reading The Potters’ Guild of Baltimore Cookbook: Lynn Perlin’s Taco Dip
2 beef shank bones (1 to 1½ pounds)3 quarts water2 tablespoons salt1 pound lean ground beef1 egg1 tablespoon flour1 small clove garlic, crushed½ medium onion, finely chopped1 medium tomato, peeled and finely chopped1 teaspoon salt½ teaspoon white pepper½ cup tomato sauce1 small onion, sliced1 medium carrot, shredded½ package frozen peas1 stalk celery (leaves included), sliced1½ […]
I like the idea of an individual meatloaf. I LOVE the idea of an individual, cheese-stuffed meatloaf. American cheese ensconced in ground beef is vaguely reminiscent of the Juicy Lucy–a cheeseburger with the cheese IN the burger. There are two rival bars in Twin Cities, both of which claim to have invented the JuicyContinue reading 194. Individual Meat Loaves
I love pepperoni rolls. I loved selling them door to door to raise money for my high school marching band, and I have fond memories of Uncle Dave bringing a giant platter of rolls to our Christmas Eve celebrations. They make excellent pepperoni rolls at the Bella Roma Italian Deli in Colonia, NJ. And, althoughContinue reading The Gran Centurions’ L’Amore Della Cucina: Pepperoni Bread (1990)