|"the savory, tongue-tempting zest"|
Junior here is eating Corned Beef Hashstacks, "a particular delight of youngsters!" (This book uses almost as many exclamation points as I do!) Ya just open the can and push out the corned beef hash as a log, slice it into 1-inch thick rounds, put processed cheese on (they specify "processed") and bake. I don't know about that "delight" part.
After all that meat, let's have a Summer Garden Salad. Cucumber, green onion and radish mixed with Cheese Dressing, served on a tomato. Wow, don't go wild with the veggies now!
He's like a tiny Gorton's fisherman! Gloucester sauce: Tang Dressing, Horseradish Dip and Worcestershire sauce. Serve as a sauce for cold meats such as tongue. :P
It's a salad parade, coming out of the cookbook!
International flavour time!
This illustration is for "Spaghetti Meatcake." Uh, what?
"Make 2 pounds of ground beef into meat loaf. Divide and bake in two rounded 8 or 9-inch layer cake pans. Heat 1 can Nalley's Spaghetti with Meat in Sauce. When meat loaf is done, turn one layer onto a large platter; top with half the spaghetti. Arrange other layer of meat loaf on top. Spoon remaining spaghetti on top. Cut into wedges to serve."Wow. wow. My friend Julie made a meatcake once; the inside was the same as this, but she frosted it with mashed potatoes. She then made a sheet cake that looked like a t-bone. Food was never dull at Julie's.
Noodles and Beef Romanoff and Strogonoff. Open a can of Egg Noodles and Beef, add some dip/dressing/mushrooms, and voila!
awww! For dining while camping.
Okay, those aren't deviled eggs in the beginning photo; they are Stuffed Eggs. Mix yolks with barbecue sauce? Oh no, honey, don't do that for me.
Spuds Glamorized! Just put french onion dip or bleu cheese dip on a baked potato.
I'm a lumberjack and I'm okay, I sleep all night and I work all day ...
and on that note, sayonara!
p.s. we decorated for Halloween today, photos coming up!