- 12 Days of Christmas
- balls flying in my face
- book pile
- clip art
- digestive system
- enough about the roof already
- eternal overachiever
- everyone is stupid
- getting stuff done
- Have you got a bad back?
- how to
- I hate shopping
- I made this
- killing time
- leave me alone
- New Yorker
- not writing
- other people's kids
- pie crust disaster
- Priscilla Recipes
- revisiting old things
- Star Wars
- things I hate
- things I won't do
- things that aren't really free
- World Cup
Author Archives: Pamela
I am always looking for new ways to make zucchini and I’ve never tried this one. I’ll probably use butter but half that much. Next summer.
That little folded over flap…
This recipe looks very familiar. I’m pretty sure my mom made a version of this and I recall being a fan.
I picked this page just because obviously it was well loved. I have so many questions. What’s a slow oven? Is that “3 T cocoa” on the applesauce cake recipe? I love the term “spout pan” — that must be a bundt style cake pan. I think she gave me her spout pan.
Don’t you love that ingredient list?
I’m pretty sure this is one of the first recipes Priscilla gave me. She used to make these a lot and they were among my favorites. I remember one time we showed up at Christmas with a tin and my sister perked up, “Priscilla cookies?”
I love this Kitchen Scrap Book. Priscilla gave me a scrap book sort-of like this and I’ve been hit or miss with it. I should see if I have any FoodDay recipes I can add.
I don’t think I’ve ever made this recipe but I did make pineapple upside down cake for us one. As I recall, it came out better than expected.
This is a very restrained sample of the persimmon recipes in the Priscilla vault.
I have many FoodDay recipes in my file as well. The Oregonian food section was the best. I have recipes I never made but I respect those Oregonian food ladies so much I’ve hung onto them. I’ll get to them eventually.
Check out these Fred Meyer handouts.
This one overlaps. Looks like Priscilla typed up some of these recipes for her recipe notebook.
This is the famous Priscilla persimmon cookie recipe — this is the recipe card she made for me shortly after we got married.
I have the ingredients out in the kitchen. Time got away from me so I haven’t even started yet. This isn’t much of a test recipe since I’ve made these before — in fact, earlier this year. Someone brought us persimmons from California.
I love this note. Poor Bob. He got married at just the right age.
I had hoped to do more intensive test recipe cooking but a number of things have conspired to diminish my enthusiasm for this project so I’m not sure how things will go for the rest of the month.
There is a very particular Thanksgiving recipe I want to make and I haven’t been able to find it. I’ll do one more dig through what I have here before I ask my sister-in-law if she has it.
This recipe looks worth a try although I don’t know about the raisins and cinnamon.
I scanned it because of the quotes around time.
What do you think that’s all about?
I included this one because it’s from a ditto machine.
I can still hear the sound of one of those, copying off our school worksheets.
There’s that great scene in Fast Times at Ridgemont High where they all sniff their papers.
I hope none of this is coming off as mean-spirited because it genuinely is not. Our moms had a different set of tools to work with. There wasn’t the variety of ingredients available or a bazillion diverse recipes at your fingertips like we have now.
But still, some of these recipes are a trip.
Curious as I am, I don’t think I can bring myself to try this frozen cheese salad.
Obligatory link to the I Like Cheese audio file.