Summer entertaining - 3-in1 Server Set

I could kick myself for not having bought this server over the holidays when I spotted it at a Kirkland's outlet for less than $20. Seems that it is only available online for an arm and a leg plus tax.

A quick comparison search yielded astonishing results:

Highest price was Freshfinds at $39.95. Can't they do any better than that?

Then came Wrapables who advertises it on "sale" for 34.99.

But you can always just get it from Amazon, who you can order it through from Wrapables for the same price.

Vintage Cookbooks continued

CANNING! I used to can like crazy when I had a huge garden and a nice large cellar. Sigh. My favorites were the Kerr and Ball booklets from the 40s and 50s.
Another good one is HB called Stocking Up. I don't think I have a picture of that.









I only have one Frugal Gourmet cookbook because X took the rest of them when he left! He didn't notice that he left the very best one, and I believe, Jeff Smith's first one too! Lucky me.

Vintage cookbook obsession

I admit it. I have too many cookbooks. When X and I were married, he was commissioned a few times to build more shelving in the kitchen. I still had several boxes of cookbooks lined up in the garage, waiting for room inside. I have been known to resort to eBay for one here or there, but usually I enjoy the excitement of coming face-to-face with one in a thrift shop or tag sale, (and sometimes paying a quarter).

Some of my favorites include:
Pillsbury Annual Bake-Off /s
I have most of them, but have not been able to get my hands on the 1st annual. From what hear, it has some scrumptious bar recipes!


Sunbeam Mixmaster Product Booklets
The Sunbeam product booklets always have easy and tasty recipes. Of course, most of these vintage cookbooks do not have much to offer in the way of vegan fare, but I collect vintage cookbooks for reasons other than just finding a recipe. If I want a recipe, all I really have to do is check the internet. Another brand of product mixer booklet that has great recipes, even better than Sunbeam IMO, is Dormeyer. Beautifully illustrated as well.


Betty Crocker's Cooky Cookbooks
Always doable recipes; illustrations are nice too. These are small booklets, but of course there are also hardback books, and later I may have a picture of some of the BC binders..
Pictured here are also a Swan's Down flour booklet and a Church's Baking Powder booklet.
Such wonderful recipes!


Speaking of binder cookbooks...
The Big Two are Betty Crocker's and Better Homes and Gardens.
everyone has a different one...I have dozens of these, as they came out with new additions all the time. I can't decide which once I like more. They are both pretty much the same, except - and this is just my opinion,

In general, BHG had better technique directions, and I really do like their pictures. The pages seem to have held up better, and were of a higher quality- in older ones.

Betty Crocker's seem to have more recipes total, and there are better instructions and ideas for, say, a young bride. There are wonderful table setting and etiquette hints.

I love them both. I also like McCall's cookbooks. I think I used to have a McCall's binder much like the others, but I can't seem to find it.




Mary Mead's Osterizer cookbook
(also helps to have an Osterizer) Jam-packed with just the greatest, most unique recipes ever! You can pretty much make anything with an Osterizer, apparently. That's why they last forever.


This is one of my favorite because many of the recipes are vegan, even the baked desserts. Due to rationing, I guess. From Country Gentleman

Asparagus Risotto & Sangria

Asparagus risotto

2 Tbsp butter
1/2 c onions, finely diced
1/2c carrots, finely diced
1 c arborio rice
1/2 c dry white wine
4 to 4 1/2 c vegetable stock, heated in a separate pot
1 bunch of asparagus, peeled and cut into 1-inch pieces (about 2 cups)
1/2 c grated Parmesan cheese

Using a heavy, wide saute pan, melt the butter and soften the onion and carrots for several minutes. Add rice and stir until thoroughly coated with butter. Add the wine and cook until the rice absorbs it.
Over medium-low heat, add the hot stock, 1/2 at a time, stirring between each addition. When the rice has absorbed the stock, add more, 1/2 at a time. This should take 20-30 minutes. When adding the last portion of stock, add the asparagus so it can cook along with the rice, about 5 minutes. Taste the rice. It should be creamy on the outside yet slightly firm in the center. Stir in the Parmesan and serve immediately.

from pp91-97

Sassy Sangria for 20

2 oranges, thinly sliced
1 lemon, thinly sliced
2 limes, thinly sliced
Fresh fruits (seedless grapes, strawberries, apple and pear slices
1 lb frozen peaches or bluberries
1 1/2 to 2 c Grand Marnier
1 2/2 c brandy
2 very large bunches fresh herbs (lemon verbena, lemon balm, mint, or pineapple sage)
1 gallon dry white wine
Sparkling mineral water or champagne

At least two days before serving, mix all ingredients (except frozen fruit and sparkling mineral water or champagne) in a large glass container, twisting the stems of the herbs to release flavor.
Just before serving, transfer mixture to a clear glass pitcher or bowl with a fresh bouquet of herbs and the frozen fruit (edible flowers may be used as well). Serve in glases with herbal ice cubes and a splash of champagne or mineral water and a fresh herb sprig

Cabbage Bean Soup and Baked Brie

from Cooks.com

BAKED BRIE IN PHYLLO

1/4 c. apricot preserves; optional
1/2 lb. wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 c. butter, melted
Fresh dill weed; optional
Red and green grapes; optional
Apples, sliced; optional
Pears, sliced; optional

1. Spread preserves on top of the Brie.

2. Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter. (Keep unused phyllo covered with damp cloth while wrapping Brie.)

3. Turn cheese over after applying each sheet of phyllo for even distribution.

4. Brush phyllo-wrapped Brie with butter.

5. Cover; refrigerate.

6. Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden. Let stand 10 minutes. Garnish with optional dill weed and fruit if desired. Serve with crackers.

Baby Brie in Phyllo: Prepare Baked Brie in Phyllo as directed above except use 2 tablespoons apricot preserves, substitute two 4 1/2 ounce packages Brie or Camembert cheese for the 2 pound wheel; use 1/4 pound phyllo dough (six sheets) and 1/4 cup melted butter.

Combine as above, dividing preserved, phyllo, and butter between the cheese rounds. Makes 2 rounds, 8-10 servings each.

MINTED CUCUMBER SALAD

FOR 4 SERVINGS YOU WILL NEED:

2 med. cucumbers, pared, halved lengthwise, seeded & diced
1 tsp. salt
1/2 sm. green pepper, diced 1/4 inch
2 green onions, thinly sliced
1/2 c. plain yogurt
2 tbsp. fresh lemon juice
1 tbsp. olive or salad oil
1 clove garlic, minced or pressed
2 tbsp. chopped fresh mint or 1/2 tsp. crushed dried mint leaves
Fresh mint leaves for garnish
Crisp lettuce leaves (opt.)

1. Sprinkle cucumbers with salt. Let stand 15 minutes on paper toweling. Rinse and drain well. Blot off excess liquid.

2. Mix cucumbers with green pepper, onion, yogurt, lemon juice, oil, garlic and chopped mint. Cover and chill for 30 minutes to blend flavors.

3. To serve, place into pretty bowl and garnish with fresh mint leaves. For individual servings, line 4 salad plates with crisp lettuce leaves and top with cucumber mixture. Garnish with fresh mint leaves.
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Cabbage Bean Soup

3 tbs olive oil
3 leeks, chopped
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Olive oil
Parmesan

In hot oil, cook leeks, onion, carrot, celery, and garlic. Add broth. Simmer 10-15 mins. Add green beans, tomatoes, cabbage. Heat. Add beans, water, salt and pepper. Cover, simmer until cooked (test by tasting). Place a slice of bread in individual bowls; drizzle with olive oil; sprinkle with Parmesan and ladle soup on top.

vivaterra Glass Popcorn Maker

[URL=http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main]viva terra[/URL]

Some of my favorite items

Glass Popcorn Maker Set
Popcorn au naturel--no oil, no butter, no mess. Place a handful of kernels in the popperbowl, cover, put it in the microwave, and a few minutes later simply lift the lid and serve. There's no healthier or more flavorful way to pop up a batch. Our glass marvel delivers greaseless, delicious popcorn that is much lighter than any microwave-bag variety.

Magnetic Stainless Steel Spice Racks
This ingenious rack with magnetized spice containers surpasses the design of all others. The clear-topped containers beautifully display their contents, and have tops that turn for sprinkling or pouring. The magnetized bottoms sit securely on the stainless steel panel. Add and subtract strips at will to the handy modular version.

Slate Cheese Board Set
Our tapered-edge slate cheese board provides a natural, safe and secure cutting surface, perfect for writing cheese names with chalk, while its padded feet protect tabletops. Simply wipe clean with a damp cloth to maintain its natural appearance for years. Two knives included. 12"L x 16"W

Recycled Glass Carafe
Designed to hold an ample supply of water yet take up little space on your night table, the recycled carafe comes with drinking glass top to prevent spills. 6"D x 8.5"H

Roasted Red Pepper Dip & Layered Broccoli Salad

from [URL=http://my.webmd.com/content/pages/21/106169]webMD[/URL]

ROASTED RED PEPPER YOGURT DIP
Recipe created by 3-A-Day™ of Dairy.
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Prep time: 10 minutes
Ingredients:
1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced
Preparation:
1.

Purée red peppers in food processor or blender; drain again.
2.

Add remaining ingredients; mix until blended and refrigerate.
3.

Serve with assorted cut vegetables or pita wedges.
Yields: 5 servings

LAYERED BROCCOLI SALAD
Recipe created by Cabot Creamery® on behalf of 3-A-Day™ of Dairy.
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Prep time: 25 minutes
Ingredients:
6 cups chopped broccoli flowerets
1 small red onion, very thinly sliced
1 1/2 cups (6 ounces) shredded 50% light
Cheddar cheese
2/3 cup dried, sweetened cranberries or raisins
1/2 cup plain fat free yogurt
3 tablespoons honey
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1/4 cup unsalted, dry roasted, hulled sunflower seeds or chopped walnuts
1 ounce (2 tablespoons) 50% less fat bacon pieces
Preparation:
1.

In a large, glass serving bowl, layer broccoli, onion and cranberries.
2.

In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar.
3.

Drizzle the yogurt dressing over the layered salad.
4.

Layer cheese on top.
5.

Cover and refrigerate until ready to serve.
6.

Sprinkle with sunflower seeds and bacon pieces just before serving.
Yields: 6 servings