- 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
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.
My mother-in-law loved her seafood.
Every holiday or get together we’d have some sort of shrimp thing or crab thing. I will be recreating one for Thanksgiving. Stay tuned.
There are crab recipes throughout all her recipes. There another deviled crab recipe in one of the books that is the mostly thoroughly loved recipe in the entire book — spattered and crumpled.
I am only a medium crab fan. One Christmas I managed to have three crab dinners. One with Priscilla, one with Mom and Dad, and one at the Moreheads.
That was a lot of crab.
It’s tough to tell from this photo how old and worn this notebook is.
It’s one of my favorites.
It’s about half-full of newspaper and magazine clipped recipes.
I love the graphic on the Ice Box Rolls.
Under the recipe it says (capitalization as in original): An Old Irish Custom Which Lasted Until About 1860 Was for Green Grocers to Decorate Their Stores With Four Leaf Clovers. This Was Supposed to Keep Their Food From Going Bad Before It Was Sold.
Tonight is our first test recipe: Cream Cheese Tuna Bake from the Executive Mansion. (Recipe here.)
If you know me, you know that the first thing I did was adapt the recipe.
Mrs. Evans wanted me to use 4 oz. of uncooked macaroni.
I’m not going to all this trouble and then using a tiny amount of macaroni. I tripled that.
She also didn’t call for cooking the green pepper and onion first and I did not feel confident about that cooking enough from the time in the oven.
I did add a can of mushrooms. I had a 12 oz. can of tuna and I added about 2/3rds and left the rest for Bob to make into something next week.
I thought I was okay but when I opened the tuna I thought it smelled terrible.
But the finished casserole smelled good and I ate a generous helping. It was fine. Not my favorite but not terrible.
Quote from cooking: It seems good except for the tuna.
My husband loved it and had to drag himself away so that he could have the leftovers this week.
I haven’t picked a test recipe for next weekend yet. I’ve still got lots to choose from.