If you’re Rhinebeck-bound, we would love to see youΒ at Jill Draper’s studio in Kingston on Saturday night–details here.

Never Underestimate How Long a Blog Post Can Be

Dear Ann,
I haven’t forgotten about the recipe box contest. I got sidelined this week, moving our long-stored Stuff out of storage and back home. The good news:
Little Rabbi is in the house!
The bad news: I hate the rest of our stuff. I had gotten used to the stuff-free lifestyle. My next project: getting rid of stuff, without (and this is the tricky part) acquiring more stuff.
The Contest
It was really hard to pick winners for Best Recipe Box and Best Recipe. It was really easy to put the prizes together. I put together the world’s first Recipe Box-N-Dishrag Sets, using my powerful eBaying and dishrag-knitting skills. I love a matching set!
The winners will also receive dishcloth cotton (a great packing material), and a favorite cookbook: Lost Recipes by Marion Cunningham. (It’s also a recipe “box”; it has a folder for storing clippings so they don’t get lost again.> Thanks to Marion Cunningham, I rediscovered the doctored-up mayonnaise dressing (in Marion’s Waldorf Salad recipe) that Grandma Mabel always used to garnish a square of Jell-O “salad” after styling it on a chic leaf of iceberg lettuce. This was her standard first course when she had lady friends over for lunch. I had completely forgotten it, but the taste memory nearly knocked me over.
So, on to the winners:
BEST BOX goes to: Lacey at Random Stitches. The makers of Mod Podge have a lot to answer for, but I love this box.
BEST RECIPE goes to Julia of Moth Heaven, for her deliciously different salad dressing. In January one tends to eat a lot of salad, so the fact that this concoction makes a huge jar of dressing is a plus. Please don’t be mad at me for picking a salad dressing when there were so many decadent and delicious and flat-out-strange other choices. I had to pick one thing and the salad dressing hit a chord. I promise not to use this dressing on Jell-O salad, and I would ask that everyone else respect the dressing, and do likewise. Jell-O salad is no longer viable. We loved it, we hated it, it’s over. (Does anybody remember 1-2-3 Jell-O? The Nor-O of Jell-O. Self-striping! Unusual texture!) (Edited to Add: Look! A recipe for fake 1-2-3 Jell-O! As if the original weren’t fake enough!)
Everybody, politely tap your melamine slotted spoons for Lacey and Julia.
(Lacey and Julia, please send me your snail mail addresses.)
And now for the prize for all of us: a virtual recipe box of all the entries. Please note that I have carefully arranged the entries to mimic an authentic home recipe box. In other words, there is no order to this mess whatsoever. (If I left out your entry, please email me. I tried really hard to keep all the entries in one place, but as with a real recipe box, every once in a while a great recipe walks off with a scheming sister-in-law.)
Anna C emailed this box, with this recipe for Sweet Adeline Fruit Salad.
Susan P emailed this box and the following short and sweet recipe that was date-stamped by her meticulous gran:
Dumplings (Butter) October 26 1937
1 c sweet milk 1 c flour
1/2 c butter (or butter and short) 2 eggs
pch salt
Heat 1st 3 ingred to boiling. Add flour & stir until paste leaves sides of pan. Cool. Add eggs, one at a time, beating very well after each. Drop by t in boiling broth. Very good vs chix broth.

Chili that will not lead to “indisposition”, from Becky at Attention Span of a Gnat
A beautiful old notebook and box filled with the collection of a lifetime and Banana Drop Cookies from Nancy at Wyoming Breezes
Yarngal ‘s box..
Yarngal’s recipe for Eggless Applesauce Cake. Sometimes you don’t have, or don’t want, eggs.
Beautiful new notebooks and Dad’s Yummy Chicken from Shelly The Heathen Housewife
Ham Delights from Pam at Knitting and Sweet Tea
Suzanne’s mom’s recipe purse! Inside this beauty is a recipe for Anise Cookies that I couldn’t manage to read.** But the purse just about did me in with nostalgia for wooden purses with coins stuck on them. (During this era, I had a child-sized white wicker purse with yellow gingham lining that thrilled me to the core, even if it did snag my Sunday school tights.) What a brilliant idea to turn one into a recipe box!
Suzanne sent in the recipe for Anise Cookies, and it’s in rhymed couplets!
Here goes:
Tips from the Pixies who live in the Miles Kimball gift shelves
Springeril puts you in a cheerful mood
Particularly if you like the taste of food
We know you’ll become a Springeril extoller
Now that you’ve got our special roller!
4 eggs (beaten)
2 cups sugar
4 drops anise oil
4 and 1/2 cups cake flour
Anise seed for the pan
Until they’re thick the eggs you beat
Stir in sugar ’till the combinings complete.
Now beat some more with tempo increased
And keep it up… 15 minutes at least.
Add anise oil now, blend to and fro,
Fold in the flour and roll out the dough
Flour your roller, press out the design
And cut your cookies on the imprint line.
Aniseeds to a greased sheet now apply
And set over night for the cakes to dry.
At 300 degrees you set the flame
And these could be your claim to fame.
WIth Springeril sip a cordial mint green,
To heighten the pleasure of a moment serene!
Here’s our recipe and we hope you like it.
Thank you — we did appreciate this order!
Mrs. Pixy

Kristen’s Kitchen gives us perfectly photo-styled Peanut Butter Kisses and many more recipes.
From Kathryn, a classic box, and a classic recipe: Maid Rites!.
Margaret’s vintage boxes have provenance at Knitching.
One of Megan C’s beautiful vintage boxes, and one of her recipes:
Mustard Pickles
8 c. lg cucs (chopped)
8 c. gherkins (left whole, so they should be small) 8 c. large onions (chopped)
1 qt. silver skinned onions
1 med. cauliflower (cut into small flowerettes) 3 red hot pepers (cut fine)
Put in a pot. Cover with hot brine (1 c. salt & boiling water to cover)and let stand until morning. Drain. Heat to boiling point, 3 c. cider vinegar, 3 c. white vinegar, 3-4 c. sugar, 2 1/2 tbsp celery seed, 2 1/2 tbsp mustard seed. Add vegetables and heat thoroughly. Make paste of 2/3 c. flour, 4 tbsp mustard, 1 tbsp tummeric. Dampen with water and add slowly to above. Cook 20-25 minutes. Pour into jars and seal. Makes 16 pints.

Kelly G sent in her grandma’s recipe collection and a recipe for Banana Bread:
Banana Bread
2 loaves
2 C mashed bananas (3)
1 1/2 C sugar
1/2 C shortening (margarine) (1 stick)
2 eggs
2t soda in 2/3 C Buttermilk
3 C sifted flour
1/2t salt
1t vanilla
Mix in order given & bake 1 hour 350 degrees. (Kelly says she only bakes it 55 minutes.)

A well-used oak box and Fresh Apple Cake from Jeannie at I Would Rather Be Knitting
A box she won from a food market, and lentil soup you could feed to a monk, or eat yourself, from Lisa at Exhibit L.
Renee emailed photos of her mom’s meticulous scrapbook of recipes, saying, “gosh darn it, it’s the best!” And who could argue with Ox-Blood Cake? I don’t know about you, but I’m sending ox-blood cupcakes to the next school bake sale. Hey–no peanut products, but they never said anything about ox blood.
This is a binder of recipes from Tanya’s grandmother, who was a restaurant cook, made a mean pie, and kept a
no-name recipe for candy on a matchbook
for over 40 years. “Can be dipped in chocolate and nuts!” It’s got to be good!

(The very reluctant cook) Sonja shares her Betty Crocker, her box, and her Sock-It-To-Me Cake at Stringplay. Here come da judge!
Cat at Crap on My Shoes, Egg in My Pocket has a Soviet and/or US Navy-issue recipe box that is 110% redeemed by her spiral bound Star Trek cookbook and her grandmas’ 1935 cookbook with handwritten grandmotherly notes including, “needs more salt” and, simply, “NO!” (One is tempted to make the recipe to see what prompted such vehemence.) (Which reminds me of how as a kid, I pronounced “vehement”, which I had read but never heard, as “Vee-HEE-ment”. Which still sounds much more angry to me than the correct pronunciation, “VEE-uh-ment.” It was almost as much of a disappointment as when I learned that “macabre” was not pronounced “MACK-a-bray”.)
A charming booklet of Cookery Notes from Rita H.
Susan O sent a really unusual box, and this recipe for elegant cocktail tidbits:
Hors d’oeuvre–“Cream Cheese Puffs”
1 8oz pkg. cream cheese, softened
3/4 cup parmesan cheese
4 T mayo
4 green onions, chopped fine
a few drops tabasco
Mix above well. Cut a generous 1/2 loaf of bread into squares,
rounds, triangles etc., and toast one one side. Spread mixture
thickly on untoasted side of bread. Put on cookie sheet and chill 1
hour, then remove to freezer bag to freeze, or cook under broiler
until mixture bubbles–about 3 minutes.

Olga the Uberstrickenfrau proves that not only is she not the garbanzo bean in every soup, she doesn’t know how a garbanzo bean gets into a soup in the first place.
Paula PJBKnit has a trove of great vintage stuff. (Campbell’s Soup recipe box: COVET!)
Patricia M sent in this charming lobster recipe box–I’m betting it’s Ohio Art. (Edited to add: I have had confirmation that this is true.) Patricia writes:
“My recipe is for ‘Goop.’ This was the featured dessert at every family gathering of my childhood. My mom and my aunts would talk on the phone weeks in advance to determine who would bring the Goop. We kids would wait in anticipation and talk about what flavor the Goop would be–cherry was the best, blueberry definitely inferior. Once one of my aunts made pineapple Goop–that was a dark day.
Bake a graham cracker crust in a 9 x 13 pan. Cool.
Beat 1 lb soft cream cheese, 1 cup powdered sugar and 2 teaspoons vanilla for 10 minutes. Fold in 1 envelope prepared Dream Whip. Spread on crust. Top with one can of cherry or blueberry pie filling. Refrigerate.
How can you go wrong with powdered whipped cream????”

You can NOT go wrong, Patricia. I remember Goop! The cherry was the best.
Lisa who Can’t Stop Knitting reminds us that without Lipton’s onion soup mix, we would be nothing. (You gotta love a main course recipe with 3 ingredients, two of which are aluminum foil and soup mix!)
Run, don’t walk, to see Mehitabel’s genuine Hoosier Kitchen! The thing holds 20 pounds of flour! \
Knitspot’s Anne has an awesome souvenir recipe box from Howe Cave, which still smells like cedar. And her grandma could write a really concise recipe. (“If you want to make a half recipe, cut it down.”) That’s how I want to write a knitting pattern: “if you want to make it bigger, do that.” Somehow that approach always results in emails. Back in Anne’s grandma’s day, you didn’t have to worry about emails. People just had to cut the recipe down.
Shivery Knits Laura is getting all haute on us with her gourmet brie recipe. Style! Grace! Kahlua! Pecans!
Edna at Kentucky Bluegrass Knitter shares the state of the applesauce in 1942.
Allergic to Harvest Gold? Avert your eyes if you must, but don’t miss Cathy-Cate’s toffee bars at Hither and Yarn.
And then there’s Live Bait Sandwiches. No, that’s not the recipe. The recipe is good, and so is the story about something that was in the recipe box. Memories of Brainerd! (I’ve been to Brainerd. I think I’ve even been sunburned in Brainerd.)
Hillary at Knitting4Shirley shows us Shirley’s very tidy recipe box.
Sharon at Pinwheels and Purls gives us glitter glue and a great bean soup recipe, but would it have killed her to tell us how to make a rice-gelatin ring in which to nestle meatballs and sauce? (Ew. Rice. Gelatin.)
Elizabeth H shared the recipe holder she made from Japanese papers, plus this recipe she stole from her brother:
Corn Pudding
1 8 oz pkg corn muffin mix
2 eggs
1 8 oz can creamed corn
1 8 oz can corn nibblets, drained
1 c sour cream
1/2 cup butter
mix tog. bake in 350 for 45-50 mins
serves 4-6.

A classic pedigreed box (I wish Martha Stewart would reproduce this one) and a tearjerker of a story of daughterly devotion from Jennifer the Major Knitter.
Did you know that Wendy is Swedish? The things you learn when you throw out a challenge.
Carole’s box and her mom’s sour cream coffee cake recipe. Yum-O!
CK’s box is not old, but she has two words for us: Tuna. Wiggle.:
Tuna Wiggle
1 can tuna (I get Bumble Bee Premium)
1 can condensed cream of mushroom soup
1 small can peas
In a pan over low heat melt 1 tsp. butter
Add tuna and divide into small pieces
Add can of mushroom soup and 1/2 can milk
Stir until it starts to bubble
Drain peas and add.
Serve over crackers or toast.
Eureka! Tuna wiggle.

Trista has a fast garam masala veggie recipe at Slow Me Down.
Susan emailed me this photo of a battered but surviving recipe box (which I just saw on eBay in a more minty-fresh condition–it’s a beauty!), and a sadly illegible recipe for sugar cookies.
Mary has a Trader Joe’s box (the Bisquick Box of Tomorrow), and beans that are looking for God, at The Tactless Wonder.
If you have tender memories of granny’s homemade booze, check out Kniterella’s historic box.
You’ve been wondering and wondering about it. It’s been driving you crazy. Now, thanks to Brynne at All This By Hand, you will know all of the Six Kinds of Toast.
Tender family memories (Aunt Ag! Uncle Crawford!) and pineapple upside down cake from Chris at >Woolybuns. (I think we’re related, on the Uncle Hermit in the Woods side.)
Set off your smoke alarm with Erin and her Longaberger recipe basket (uppity!) at Such a Girl to Me.
The terror threat level is at Cornbread Yellow over at Miss T’s Mystery House of Yarn and Horrors. What’s really frightening is the sheer number of cookbooks. Frame of reference: more cookbooks than I have knitting books. I know! Scary stuff!
For that flat Coke you can’t stand to throw away: Cygknit has a tantalizingly partial recipe for Coke Cake. (Ann, finally, just the dessert to indulge in after Diet Coke Chicken!)
Make It Right With Lard, with Judy from Persistent Illusion. Or make it wrong with lard. Just make it with lard.
A Thanksgiving Cake that looks delicious but hasn’t been tested since they started putting dials on ovens, from Marian the Geekweaver. Let us know if you try it. Throw another log on the Aga!
Karen has a vintage spiral notebook, and BROWNIES.
You’ll go to My Life Is But a Tapestry for Grandma Maisie’s sweet recipe box, but you’ll stay for Kathy’s tapestry of Grandma Maisie herself, and the little knitted coat. (Note to self: remember to tapestry Grandma!)
Many great recipes at Chasing the Nuns. (Scroll down for chili!)
Chappy’s Mom’s resolution for 2008: collect more recipes! Fill more large Tupperwares!
Barbara at I’m Crocheting to Keep From Smoking has a Never Fail Coffee Cake that is a guaranteed diet-killer.
The Library of Congress is not as well indexed as Sade’s recipe collection.
Vintage boxes and sloppy joes at Needles and Hooks, Brushes and Books. (And she didn’t get them from eBay!)
A reminder of how pretty recipe boxes used to be at The Feminist Knitter.
This just in: Famous Felter Fixes Fab Fudge. Film at 11.
Kim at Knit-Tea Kitty has a recipe for caramel rolls that has got to be good (it’s scribbled on the back of a hymn).
Cat, Knits and Things has a Million Dollar Pound Cake that looks like it will live up to its name. NINE EGGS, people. Be afraid. Be very afraid.
Jenny held back the doctored-up peas, but gave us Mom’s Quiche.
Clugeons, which are nothing like klingons or bludgeons, from Carol at Mad For Knit. (Excellent use of rubber bands, also.)
Carol’s friend Diana’s cheesecake, at Knit and Run.
Judy at Smatterings has a relic-worthy recipe book from her grandmother, and an ancient recipe for Welsh Rabbit. Rarebit. Grilled cheese.
Janna’s tower of boxes and her grandma’s Molasses Crinkles at Knitting Relaxes Me.
Granmo’s beautifully preserved 1964 recipe box; it was a wedding present. (Aw!)
A great recipe system and pineapple cookies from Julie at Woolgathering.
I was starting to think we might not get a recipe for liver, and naturally I was bumming out. Mary Lou of Yarnerinas came to the rescue.
CC at Thread, String and the Rest of It. An oatmeal cookie recipe calling for “sweet milk”. (Pickle juice not recommended.)
Lemon cookies that won’t kill you (despite ammonia ingredient) from Jan at Twinset. Also great for cleaning the tub.
Pam’s Black Bottom Cupcakes at Works in Progress. They make the rockin’ world go round.
Crockpot soup at You’ll Never Know.
Becky gives us a jelly roll, plus a wonderful rundown of recipe finds from her 2007 kitchen. I’m doing the Martha minestrone!
From Lisa, a Monastery Lentil Soup. Vow of silence not required.
A custom-made family recipe album at Birdyknits.
Amy has 4-star sugar cookies with bonus recipe for washing windows. (Do it on a cloudy day. I did not know that.)
Frances from Home Made Originals shares a recipe for Chicken Piccata. I respectfully disagree that the capers are optional. Capers are compulsory! Why would you miss a caper opportunity?
Kelly’s mom’s pots de creme, plus a swell idea about scotch-tape collaging recipes inside all the kitchen cabinets. (Why not? I plan to be in this kitchen for a long time, and the next occupant can roll her eyes all she wants after I’m gone. I built this kitchen, honey!)
Knitnzu’s Sinfuls: are they candy? cookie? PMS remedy? You decide.
Leslie at The Sound of One Hand Knitting has a classic avocado green plastic box and an equally classic 70s sour cream casserole. (The ground beef is presumed, of course.)
Kathy posts her home-ec teacher grandmother’s impressive recipe box at The Knitigator, plus brownies!
More lemony chicken from Sandra at K-or-K.
Cath the New England Knitter serves up something healthy, for crying out loud. What’s up with that?
Amy reveals the answer to the burning question: what is pieplant? Is it on Gilligan’s Island, like breadfruit?
Berry’s Mom has a delicious recipe invented by her kid. I’m tempted to melt those marshmellows (sic), dump that whipped cream and choclet (sic) chips and just eat it out of the bowl.
Karen has a old-time box (Ohio Art if I’m not mistaken) and an old-time recipe for Thousand Island Dressing (chopped egg! chili sauce! mayo!).
Cheesy Tuna Ring from Michelle at You Just Gotta Keep Knitting. Anything that’s a “ring” has got to be good.
Angie at Purling Oaks has one of them swanky recipe baskets and a pan-fried noodle recipe that has been known to hook a man. Use with caution! One man per customer!
Saffinity’s cheese crisps have a secret ingredient: Rice Krispies!
More man-catching goodness from Renee at A Good Yarn. Again, be careful with all man-attracting dishes. Just because you can, doesn’t mean you should.
Sara L sent me a picture of a spiral bound “Theme Notebook” and this fancy pie recipe, which she has tasted only once but still dreams of:
Blum’s, one of California’s oldest confectioners, has been a part of the San Francisco scene since 1890, when Simon Blum sent his carriages lumbering up the steep, cobblestoned streets to make deliveries at the mansions on Nob Hill. San Franciscans have long been devoted to Blum’s melting pastries, tortes, and napoleons. Here is Blum’s luscious Coffee-Toffee Pie.
Blum’s Coffee-Toffee Pie
Pastry shell:
1/2 package (10-oz. size) piecrust mix
1/4 cup brown sugar, firmly packed
3/4 cup finely chopped walnuts
1 square unsweetened chocolate, grated
1 teaspoon vanilla extract
1/2 cup soft butter or margarine
3/4 cup granulated sugar
1 square unsweetened chocolate, melted and cooled
2 teaspoons instant coffee
2 eggs
Coffee Topping:
2 cups heavy cream
2 tablespoons instant coffee
1/2 cup confectioner’s sugar
Chocolate curls
1. Preheat oven to 375F.
2. Make Pastry Shell: In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla; using fork, mix until well blended. Turn into 9-inch well-greased pie plate; press firmly against bottom and side of pie plate. Bake for 15 minutes. Cool on wire rack.
3. Meanwhile, make Filling: In small bowl, with portable electric mixer at medium speed, beat butter until creamy.
4. Gradually add granulated sugar, beating until light. Blend in melted chocolate and 2 teaspoons instant coffee.
5. Add 1 egg; beat 5 minutes. Add remaining egg; beat 5 minutes longer.
6. Turn filling into pie shell. Refrigerate covered, overnight.
7. Next day, make Coffee-Topping: In large bowl, combine cream with 2 tablespoons instant coffee and the confectioner’s sugar. Refrigerate, covered, 1 hour.
8. With portable electric mixer, beat cream mixture until stiff. Decorate pie with topping using pastry bag with number-6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours. Makes 8 servings.

Swedish cream wafers from the Queen of Stuff, who comes by her title honestly.
Considering that Kelle says she’s such a recalcitrant cook (I hear ya sister!), she gives a Food Channel-worthy pictorial recipe for potato soup, sharing tips about the “common knowledge among the potato people”.
A vintage box and 2, 4 or 6 pumpkin pies, from Helen.
Pie plus beverage from Lindsey of Look Honey–The Midwife Knits!
You’ve been looking for a recipe for Bolivian Fluff, I know you have. Linda from Mouseyblog has the answer.
Fudge! Fudge, I said! From After Lunch.
Ingredient of the month: a recipe calling for chopped-up candy orange slices at Maple Corners.
Yvonne made the Never Fail Cake and says it’s good! And in other news, she posted a recipe for Brown Bread, which I’ve always been kind of afraid of because of the coffee-can thing. Are coffee cans designed for heat? What happens if they sproing apart just as you open the oven? Why is this particular bread baked vertically? Is it just because the first person who baked it didn’t have a normal pan so they used a coffee can, and everybody keeps thinking it must have been important?
Bizcochitos at The Knitting Sanitarium. I like that this one came from high school Spanish class. Keep your eyes peeled: there are recipes everywhere.
Divine divinity from Stoneview. Ah, divinity. Like spritz cookies, divinity is one of those things I associate with Christmas, but only because everybody else’s mom and grandma made it, never mine. There were the divinity people, the fudge people, the brittle people, and the spritz people, and we were not of their tribe. (Their tribe used a LOT of wax paper.) The name divinity reminds me of a sweet rice salad (with FRUIT in it for pete’s sake) that Grandma used to make for ladies’ lunches, called “Glorified Rice”. It also had nuts and cream. It was kind of a 50s thing. (Ya think?) Tasty despite the weirdness. I do remember wondering why this bizarre preparation was considered glorifying to the rice. The birth of a smartass!
Teresa gives us meatloaf and pound cake, covering the Department of Things Baked In Loaf Pans. (She also BUSTS a Christmas cookie mag for duplicating 2002 and 2006 issues! Investigative blog journalism at its best.)
Sour Cream Coffee Cake at Carole Knits.
Look at this beautiful Bisquick box from Carol in Oregon. All ready! Plus a sweet recipe for Pineapple or Apricot Preserve Cake.
Very cool card catalog recipe retrieval system at Purling Swine plus a coffee ring. Again, the ring presentation is your guarantee of success.
So lovely: a 1970s hand-illustrated recipe book and tabbouli salad
recipe from Rabbi Wendy.

Phew! My photoshopper is busted. Enjoy, everybody! Thanks for playing!



  1. Marion Cunningham’s cookbook!!! Just think, the Fonz has eaten that food!

  2. I bow down to your ability to link.
    You do realize you are well on your way to the Mason Dixon Community cookbook, version 2008?

  3. Congrats to the winners! All of these recipes have made me hungry!

  4. wow. Exhaustive coverage! Should have titled it “What If I Gave A Contest and Everyone Came” .
    PS. Beg to disagree, missy, I like the blueberry Goop.

  5. OK, I’m counting 112 recipes. I’m going to make this my new year’s resolution: to make them all. It’s going to be like Julie and Julia, except with more powdered whipped cream. Anybody else in on this?
    Kay, I will never ever wever be able to come up with a blog post of this magnitude. I bow before your greater blogginess.
    x0x0 A.

  6. My mother was a neatness and organization dynamo. You know these reality shows these days, where professionals go in and rediscover someone’s garage or spare bedroom? She put those people to SHAME.
    When she passed away, I took all her recipe boxes and cook books, but didn’t look at them for quite a while because it was too depressing. Last year, I needed an old family recipe (corn casserole, ha) for Thanksgiving, and finally cracked open Mom’s recipe boxes. (She had three – one for family recipes, one for recipes she’d cooked and liked, and one for recipes she wanted to try.)
    They’re alphabetized. By section, and then, within each section, EACH RECIPE WAS IN ALPHABETICAL ORDER. I got a little misty over it; how classically, perfectly Mom.
    Thanks for holding this contest and bringing back some good memories.

  7. Wow! Congrats to the winners! And having baked the brown bread in the coffee can before, it is okay…as long as you don’t REUSE the coffee can!

  8. Wow! This post must have taken DAYS to write. thank you so much for taking the time to give us all these delicious recipes!

  9. Seriously, if “macrame” is pronounced “MACK ra may”, in the interest of consistency, it should be MACK a bray. Or we need to start calling our plant holders ma-CRAHM.

  10. …and Ann is making list “tsk tsk” noises, thinking that if you hadn’t THROWN this party without her permission in her absence, you wouldn’t have had to type your fingers to the bone CLEANING UP from it!
    Cool stuff, though (but then the folks who come to the illicit parties are always happy, aren’t they?).

  11. Thank you! Thank you! Thank you! for sharing all that recipe-box goodness!
    And I think a Mason-Dixon Recipe Book is a fantastic idea. (You’re halfway there already.)

  12. My Hoosier and I thank you for the honor! And, I did post pictures of my recipe box, which turned up full of index cards holding yarn information!
    I think I need to take more pictures of the Hoosier(s)–yes, I have two. The other one was used as a desk by my husband!

  13. Not only do I remember 1-2-3 Jello, but there is a family story involving it.
    When my parents were first dating, my father cooked dinner for my mother. For dessert, he made 1-2-3 Jello. In order to make it layer, you were supposed to beat it with a hand mixer on low, then medium, then high. Unfortunately, he didn’t own a mixer. So, he mixed it with a wooden spoon, and tried very, very hard to whip it really hard. Apparently, he ended up with regular Jello with a very thin layer of the medium texture. Can you blame my mom for marrying him?
    When Jello put out 1-2-3 Jello again a few years back, he of course found a box of it in his Christmas stocking.

  14. What fun it’s been! Great contest…I wish I could’ve found Mom’s box in the packed boxes from her place in time…

  15. Dang! I didn’t submit a recipe, because I couldn’t think of anything I wanted to use (and my main personal cookbook I hand wrote recipes from magazines and books, so it’s a little boring).

  16. Wow. I feel like I’m part of something really awesome. I’m with you, Ann. As soon as I get back to own kitchen from this vacation one, I’ll be strolling through this post to make, hmm, let’s see, tuna wriggle maybe. Probably tastes great but has an unfortunate name. Thanks, Kay. Now go rest your mouse finger.

  17. Holy cow woman, do you ever sleep? Knitting, blogging, recipe-tracking? …haven’t thought of Jello 1-2-3 in years. Used to be a special treat–and I didn’t realize it had been re-released! I think I am going to kidnap my mom’s recipe box next time I go home…it has been really fun wading through all these recipes.

  18. I have that book, and I can tell you it is a must. (I have some of her other must haves too. Wait a minute did she publish any cookbooks that are not musts? – I’m a big fan)
    You absolutely must try the Custard Filled Cornbread recipe. You must.

  19. What a relief to know that I am not the only person in the world who would write a recipe on an empty matchbook cover and then keep it for 40 years. Just looking at all these greasy, half-legible old scraps “makes me feel good about myself.” I don’t think you have just a cookbook here – I think it’s a new Reality TV series.
    I’m sure you had no idea what this would become when you started, but I sincerely thank you! And I wish my grandmothers could see it.

  20. This was amazing to have the recipes all in one place.. I had planned on slowly going through the comments to try to find all the recipes.. this will help SO MUCH!
    I so remember 1,2,3 Jello and had mentioned that to someone just the other day and we had a giggle over our childhood and wondered what else used to be an ‘everyday’ staple in our lives that just suddenly stopped being produced.
    For instance.. I remember eating ‘Val-O-Milk’ candy bars, when I was a kid.. but, on my yearly visits to the states.. do not see that candy anywhere. Do they still make it?

  21. I am so jealous! I want to inherit such lovely little gems!

  22. Thanks for the memories! Jello reigned supreme at my family picnics. There was green, purple, yellow, orange, blue and red and in 1976, red, white & blue. There was jello with shaved carrots, with cole slaw with out the dressing, with nuts, with cinnamon red hots, with mini marshmallows. All at the same table. Every aunt had her own secret recipe. Except Aunt Betty – she was in charge of the baked beans.

  23. Hey Kay! You will get a kick out of this website:
    Chef Andy’s Jello Pages: http://www.chefandy.com/
    it’s hilarious!

  24. Hey Jeannie in Korea – VermontCountryStore.com has valomilks, and a whole bunch of other forgotten stuff – Zero Bar, anybody? How about Freshen-up, “the gum that goes squirt”?

  25. Nothing to do with the post, or the boxes, or the recipes…
    What came first, the chicken or the egg, the blanket, or the tapestry?
    Look about 3/4 of the way down…
    (Someone else may well have noticed this already, but I just noticed it today. And yes, I think it’s a good thing.)

  26. Congrats ladies, what lovely gifts!
    And what a unique and interesting bit of history and culture through the boxes and the recipes!
    When we moved off island a few years back we downsized to just 40 beer boxes for 3 people (and half of those were my craft room!) It was very liberating and suprising how much we did not miss in the 4 months things stayed in storage. We have tried to keep things un cluttered since…lol, doing semi -ok with that! Hubby tried to get rid of my old old wooden dove tailed recipe box when we moved, he didn’t understand at first just how cool it is!(i bought it almost 25 years ago at an estate sale for 1.)

  27. that first recipe box should have said, “never underestimate the power of a good woman.”…..YOU!!!, kay!!!

  28. Oh, my. Rarely has there been such a labor of food-ish love in a blog before. What a gift you’ve given to everyone!
    Now go lie down. You deserve it!

  29. All those recipes were the best thing I’ve read in a long time! Wow.

  30. Oh! I loved Jello 1-2-3! Especially the “2”! And my ex-mother-in-law’s special occasion cake was “Jello Poke Cake,” where you poured runny jello all over a baked cake, then frosted it with Dream Whip. It was actually pretty good!

  31. Nothing ** I repeat NOTHING! short of amazing. It’s absolutely wonderful, and for those of us who are Of a Certain Age, all the pictures and recipes doubtless brought back memories. I remember standing at our kitchen table – it was enamel-topped, and watching. I could NEVER make proper knishes, I’m sure, because I do not have The Table. To one and all (and mostly you) — ThANK YOU!

  32. This is just in time to honor Peg Bracken, of the I Hate to Cook Cookbook. Just saw her in the people who died this year issue of the NYT magazine. Seeing her red lipsticked self made me miss my mother and aunts.

  33. You are the linking queen! Amazing! The recipe purse makes me drool – and I HOPE Suzanne gets back to you with the anise cookie recipe (I LOVE me some anise!)

  34. I’m with Ann: I think they all deserve to be reproduced. What bounty of Americana (gotta love the Hoosier Cabinets). Gobsmacked and honored and hoping that I have enough time this weekend to follow everyone of your delicious links.

  35. Kay, that was a tour de force of a contest as well as a post! I had no recipe or box to submit. Oh, my mother had all kinds of recipes and notes made in beat-up cookbooks (a Betty Crocker cookbook and a book of recipes from ladies in the parish were most used), but as I am not a cook I did not get those from her stash. Have you ever been invited to participate in one of those email recipe swaps? Every time I get one I include my standard recipe: “Whatever my husband cooks is fine with me.” Honestly, we got all sorts of cookbooks as wedding gifts, and my husband is the only one who uses them. He’s a marvelous cook. I’m a great eater. What a perfect marriage! πŸ™‚

  36. I would like to try the Mason Dixon version of Julia and Julia by trying all the recipes posted. My Mom did have a recipe box, but a drawer in the kitchen, where higgly piggly she would just toss newspaper clippings, recipes she would jot down from the midday news show. My sister just sent me the family recipe for raisen filled cookies – I felt as though I got a piece of history. Its written in pencil on paper that used to be white, now very brown with age.
    My husband wooed me with a Valentine’s gift of a Hooiser cabinet. We got married 10 months later.

  37. This was great fun! Congrats to the winners and a big thanks for throwing this party. This has got to be one of the biggest recipe fests ever! Just getting a reminder of how much I (and mom) loved Jello 1-2-3 was great. Off to the kitchen!

  38. I didn’t participate, but I am enjoying the fruits of your labor! BTW, I loved 1-2-3 Jello…and cannot think why it is not still offered πŸ™ My ex-hubby thought I was a genius every time I made it (guess we know he was not…a genius, that is πŸ™‚

  39. Meant to enter the contest, but “stuff” got in the way. Here’s 2 recipes for you anyway.
    Crunchy Cranberry Relish – 1 bag of cranberries, 6 oranges, 6 apples. Core the apples and oranges, wash the cranberries in a pan of water and get rid of the bad ones. Run everything through a food processor to chop it. Add 1/3 – 1/2 cup of sugar depending on how sweet you want it. Optional – 1/3 C brandy. If you use the brandy, drain the fruit mix first. Serve over ice cream, pound cake, or eat plain!
    Mexican Meatballs – 1 1 lb bag of frozen meatballs, 1 pkg taco seasoning (mild/medium/hot-your choice) 1 8 oz container of sour cream, 1 onion, 1 cup mushrooms/sliced, 1 Tblsp oil/butter for browning the mushrooms & onions. 1/2 cup beef broth. Chop/slice the onions and mushrooms and brown them in saute pan with oil/butter, add the taco seasoning and beef broth, and meatballs. Cover and simmer until meatballs are heated/cooked through. Take off heat and stir in the sour cream. Serve over noodles or rice or toast. Enjoy.

  40. Seriously, I have some door prizes for your next cooking related contest. I will send them to you. I must send them to you. Many odd vintage cookbooks that I need to divest myself of, I’ve been trying to find the right home for them for ages. Titles such as “365 Ways to Cook Hamburger” and the United Nations Cookbook. mmm.

  41. That was one cool post–now I need to find the time to read it all. Just think of how many recipe boxes it would take to hold all those recipes.

  42. fun fun event
    lots of misty memories
    food i remember- jello
    and thank you for the
    cranberry relish- i dearly
    for one of my sitters who
    made it – my mother
    frozen cranberry ice
    no spam – can not go
    with out spam-bake
    as it were ham
    with brown sugar
    crushed pineapple
    baked in the oven
    fried up in the pan
    and seven minute frosting

  43. Wow, I never realized how many knitting bloggers were out there with such an amazing passion for knitting! Thanks for sharing all the great links, photos, and very fun commentary! I ordered Lost Recipes from Amazon, can’t wait to have some mail next week! Its so great to experience a wonderful sense of community with other knitters through your blog, I really appreciate all the time, thought, and care that you put into every post. Thanks for sharing your wonderful talents, stories, and most of all, thanks for all the wonderful visual treats!

  44. I am in total awe with all the linkage and posts that you went through. If anyone really goes through all of them (I admit to skipping around a bit) they will find that the link to mine is wrong (a repeat of the one before me, that copying and pasting can make you loopy). Anyway my link for the real die hards is http://threadsfromkaren.blogspot.com/2007/12/recipe-box.html
    I don’t think it’s an Ohio Art box, on the bottom it says “Syndicate Mfg. Co, Phoenixville, Penna. Surprisingly enough “The Feminist Knitter” sorry I don’t have time to find the link has the exact same box.

  45. oy. what a delicious post, kay! am also loving the matchy-matchy box/cloth/book sets. fabu. and all the posting since the beginning of 2008! making me downright giddy. xoxo happiest of new years

  46. Suzanne’s Mom’s recipe “purse” looks like an authentic Enid Collins of Texas box bag! Love it.
    Read more about Enid here: http://www.coololdstuff.com/EnidCollins.html

  47. I think this post will give me a whole year’s worth of checking out links! What fun!


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