Old Cookbook Fun

Mindy here and, after months of planning and preparation, it's finally happened.

Yes, our house in the suburbs is finally on the market.

You know what that means--everything is clean, clean, clean. And while it's rather nice having things so tidy, it also means there's not much cooking going on. Who wants to whip up a big meal only to have to rush to get everything cleaned up when someone wants to come and look at the house?

And so it goes.

As we were packing up some of our stuff, though, I came across a couple of old cookbooks that belonged to my mother. Neither of them had any photos, except for the front covers, however there were some rather interesting recipes.

In this casserole book, copyright 1965, you can find recipes for just about any type of casserole one could possibly imagine. And if not, there's a page that gives you guidelines on how to come up with your own main dish masterpiece.

In this book, you will find intriguing recipes, such as Hawaiian Venison (yep, there's pineapple in it) and Mock Chicken Casserole which uses sausage in lieu of chicken. You can have a Super Supper that includes onion, celery, ground beef, noodles, cream of mushroom AND cream of chicken soups. Or perhaps you would enjoy a heaping helping of Chicketti comprised of chopped chicken livers, onion, spaghetti noodles, celery leaves, salt and cream of chicken soup.

Did these people like their canned soup or what?

The cover says it all. With Basic Freezer Cookery, copyright 1959, you can have a feast on the table in no time. Delicious meals like Beef 'n Prune Stew. You simply thaw a portion of your Basic Beef Stew Mixture (made from cubed stew beef, flour, salt, pepper, suet or other fat and water) over low heat. Simmer 4-5 prunes and 1/4 tsp. pickling spice (in a cloth bag) in water until tender. Add prunes to stew mixture, season with 1/8 tsp. onion salt, heat 5-10 minutes and serve with cooked noodles liberally sprinkled with Parmesan cheese. I guess all that cheese helps to cover the taste of the prunes.

And I know all of us here at the café will appreciate Harlequin Meat Loaf made from frozen mixed vegetables, evaporated milk, day-old bread cubes, onion, ground beef, salt, a couple of eggs and a little dry mustard.

But my favorite has to be Lime Frappe Punch. Two cans frozen orange and grapefruit juice, diluted with six cans of water, 1 cup lemon juice, 4 qts. lemon sherbet and 1qt. ginger ale.

Um...so why is it called LIME frappe punch?

Yes, once I get back to cooking, I can't wait to try out a few of these dishes.

Now it's your turn.

I know a lot of you here at the café have an affinity for old cookbooks.

What's the craziest recipe you've ever come across?

Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com