{"id":5812,"date":"2017-02-07T07:47:17","date_gmt":"2017-02-07T14:47:17","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=5812"},"modified":"2017-02-07T07:49:42","modified_gmt":"2017-02-07T14:49:42","slug":"250-cookbooks-our-favorite-recipes","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=5812","title":{"rendered":"250 Cookbooks: Our Favorite Recipes"},"content":{"rendered":"

Cookbook #190:<\/strong> Our Favorite Recipes<\/em>, compiled by the Student Letter Exchange, Walter’s Publishing Company, RFD 4, Waseca, Minnesota, circa<\/em> early 1970s.
\n<\/strong><\/p>\n

\"Our<\/p>\n

I am clueless as to how this book entered my collection \u2013 maybe it was my mother-in-law’s, maybe it was at Walnetto in Boulder where we lived for a year or so.<\/p>\n

Our Favorite Recipes<\/em> is a community cookbook; Google Books lists one similar to mine<\/a>. I have 8 such cookbooks, as discussed in my post on Menu Melodies<\/a>. My copy of Our Favorite Recipes<\/em> does not have any handwritten notes in it, or even food stains. I guessed the publication date from the page below, which lists (among other curious facts) “23 years of dates on which Easter Sunday falls”:<\/p>\n

\"Easter<\/p>\n

This timetable for roasting turkeys might be more helpful if they gave the temperature setting for the oven:<\/p>\n

\"turkey<\/p>\n

Just in case you need to know the name of that piece of silverware in the drawer:<\/p>\n

\"silver<\/p>\n

And there is more! I giggle over most of the page below, but the amounts in cans is actually quite useful. Some older recipes call for a “No. 1 can” of an ingredient, a nomenclature only rarely used these days.<\/p>\n

\"miscellaneous\"<\/p>\n

Another canned foods conversion table:<\/p>\n

\"canned<\/p>\n

Our Favorite Recipes<\/em> chapters include appetizers, bread and rolls, cake and cookies, desserts, jellies and jams, main dishes, soups and salads, vegetables, and miscellaneous. What can I say about the recipes? They reflect the cooking of America in the 1960s. Lots of canned soups and fruits, lots of sugar and shortening. I have a hard time finding a recipe I’d even like to try for this blog. I kind of wanted to try the recipe for Pfefferneusse Cookies, as I was reminded of this old favorite of mine when I covered volume 9 of the Encyclopedia of Cooking<\/a>. But, the recipe calls for 4 pounds of sorghum. Hmmm.<\/p>\n

\"pfefferneusse<\/p>\n

Bumsteads! A bumstead is tuna salad and cheese mixture that is placed in hot dog or hoagie rolls, wrapped in foil, and baked. I used to love these! But I had forgotten what they were called and could not search for a recipe.<\/p>\n

\"bumsteads1\"\"bumsteads2\"<\/p>\n

I decide to make “Monkey Bread”. I’ve made monkey bread before, but this recipe includes mashed potatoes, so I’d like to try it. Monkey bread is a yeast dough that is rolled out and cut into diamonds, dipped in butter, and put in a baking pan. It can be sweet with the addition of cinnamon and sugar, or savory with the addition of garlic and herbs and cheese.<\/p>\n

\"MonkeyI think there is a bit too much sugar in this recipe, I prefer butter to shortening (and less), I will use active dry yeast yeast, I want to make only half a recipe, and I want to use my breadmaker. My version of this recipe is below.<\/p>\n

Monkey Bread<\/strong><\/a>
\nmakes one loaf<\/em><\/p>\n