Girl Talk!

[Kitchen Witch]

GIRL TIME!

Do you remember how nice it was - "back in the good ol' days????"

Remember the sleepovers (they weren't co-ed in my day!) and everyone had their baby doll jammies, fuzzy slippers, and orange juice cans?!?

We would set each others hair on orange juice cans (of all things), paint our fingernails and toenails, talk about biology, American history, and home-ec classes! (Those are a thing of the past these days!) We didn't have sex-ed to talk about - so we talked about what we learned in cooking and how straight we could sew in sewing class. And - of course - we would talk about the school hunk! And all this was done while listening to the hi-fi stereo and 45's! We never slept - we had toooooo much to talk about. We acted like we were never going to see each other again the way our jaws flapped!! And of course - your face was loaded with Pond's cold cream! Never had to worry about the orange juice cans falling out - we had good ol' Dippity Doo!! And our rat-tail combs! After all - we had to tease our hair and wear a nice flip! And don't forget the Adorn hair spray! And to think our lungs are still functioning! LOL!

We didn't have McDonald's or Burger King just yet. But we had Henry's - where you could buy a hamburger for 15 cents and buy French fries by the pound! Even the Coca Cola from their dispensers tasted better than it does today. And we could chow down Hostess Li'l Angels which you can't find anymore. And don't forget the potato chips and those 10 cent candy bars were HUGE!

That is where we usually ended up after our sleepness night! We all carried "safari bags" and Nehru was in. So was madras. Our color combinations were cranberry (not wine) and navy blue. We wore deck shoes or penny loafers (with a penny in each) and knee-knockers. With those cute little velvet clip-on bows on the sides of our "flip"!

The years passed and our diets started to vary. No longer just confined to home-cooking - we were becoming exposed to pizzerias and sub shops, even taco places. There weren't many - but they were good. And it took longer to get your food than it does today. But we never minded and we never complained. We started working - and the noon-time lunches were in nice restaurants. Once again - we enjoyed foods from much finer menus.

Some of the girls married (some several times), some never married, some cooked, some forgot all their home-ec education.

We no longer had our sleepovers and junk food. Fast food was now the big thing. We could work all kinds of crazy hours and still get something some-what satisfying. Time passes fast. The beauty shop does hair for many. And now it's the nail salon. Not like it used to be. Shapes change - who sat too long on the job - who had children. Now the children are grown and having children.

Now we have to watch our diets either for health reasons, to lose weight, or just to stay healthy after realizing that all those years have caught up with us.

But we had wonderful times with wonderful people. We still get together when we can and instead of the old "girl talk" it's new "girl talk". Weight and diets, kids and grand kids, jobs and retirement. And that school hunk - well - we ran into him. He lost his hair and teeth and gained a ton of weight himself - so much for Mr. Body Beautiful!

But we all remember the great meals we had during those years.

What are some of your old favorites from your "good ol' days???"

If the sleepover was at Renee's house - we usually had chops and potatoes and chocolate cake! And we drank VEEP! Can't find that anymore either.

Here's her mom's chop recipe:

PORK CHOP CASSEROLE

6-8 center cut pork chops
1 med. onion
6 med. potatoes
2 cans Campbell's creamy chicken mushroom soup
Butter
Salt and pepper to taste

Tenderize pork chops, place in oblong baking dish. Slice onion and separate into rings. Place onion rings on top of chops, then quarter potatoes, place potatoes on chops and around in dish. Top chops with small pats of butter. Salt and pepper to taste. Mix 2 cans of creamy chicken mushroom soup and 3/4 can water in bowl and pour over chops and potatoes.
Bake at 350* F. for about 1 hour.


CHOCOLATE SHEET CAKE

2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup margarine
1 cup water
3 tbsp. cocoa
2 eggs, beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
Sift flour, sugar, and salt.

Put margarine, water, and cocoa into a sauce pan and bring to a boil. Pour
over flour mixture. In another bowl, beat eggs and add soda, milk, and vanilla. Add to above and mix well.

Bake at 350 degrees for 20-30 minutes in a greased 15-1/2"x10-1/2"x1"
jellyroll pan.

Frost with Sheet Cake Chocolate Icing while cake is still warm.


Sheet Cake Chocolate Icing

1/2 cup margarine
3 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 box powdered sugar
Heat margarine, cocoa, and milk in a saucepan. Don't boil. Remove and add
sugar and vanilla. Mix well. Pour over warm chocolate sheet cake.

[Kitchen Witch]

If the sleepover was at Carol's house - well - her mom knew how to make one thing and one thing only. Every Tuesday, Sunday, holiday, sleepover - same thing -

Meatloaf

1 - 2 lbs. ground beef
1 1/2 cups chopped onions
1 cup quick-cooking rolled oats
2/3 cup ketchup
2/3 cup finely chopped parsley
3 large eggs ; lightly beaten
1 teaspoon salt
1/2 teaspoon ground pepper

Baked in the blue casserole at 350* until done. (those were her instructions!)

Oh - by the way - she would chunk potatoes and put them around the meatloaf to cook.

Canned peas and fruit cocktail.

[Kitchen Witch]

If the sleepover was at my house - cripe - you think my mom was cooking for an army! She spoiled everyone. My mom and Judy's mom were the only ones that would stuff us like piggies going to slaughter! Before the sleepover ended - they wanted to know what we wanted the "next" time! Both mom's would make sure we had a complete meal (or two) before the sleepover started, fed us all night, and made sure we ate a good hearty breakfast or we couldn't get out alive! And if they could keep us for lunch and dinner again - they did! LOL

[Kitchen Witch]

The "modern" recipes we had during the "good ol' days" consisted of:

Oven-Fried Corn Flake Chicken


3 lb Chicken; Cut Up, Fryer
2 ea Eggs; Large, Slightly Beaten
4 T Milk
2 1/2 c Corn Flakes; Crushed *
2 t Salt
1/2 t Pepper
5 T Butter; Melted

* Crush but do not pulverize the corn flakes.

Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together
eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip
chicken into milk and egg mixture then into the crumb mixture coating each
piece evenly. Set in well-greased baking pan. Drizzle with melted
butter. Bake, uncovered, for 1 hour.


The Perfect Tuna Casserole


1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna; Drained And Flaked *
2 ea Eggs; Hard Boiled, Sliced
1 c Peas; Cooked
1 c Potato Chips; * *

* As this is an old recipe, it calls for tuna packed in oil.
** Slightly crumble the potato chips.
Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole.
Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10
minutes longer.*



He-Man's Tuna Noodle Casserole

6 oz Egg Noodles; Medium
2 T Butter
1 cn Cream Of Mushroom Soup
1 c Milk
1/2 c Sour Cream
1/2 t Salt
1/2 c Onion; Finely Chopped
1/4 c Pimiento; Sliced
1/2 c Green Bell Pepper;Fine Chop
1 c Celery; Chopped
6 1/2 oz Tuna; Drained And Flaked *
15 ea Ritz Crackers; **
1 x Parsley; For Garnish

* An additional 3 oz can of Tuna can be added for a meatier casserole.
** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.

Cook noodles in salted water; drain. Coat with butter. Preheat oven to
425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt,
onion, pimiento, pepper, and celery. Cook over low heat, stirring
frequently, for 15 minutes. Add tuna. Combine with noodles and pour into
2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25
minutes. Granish with parsley before serving.

Makes enough for 6 hungry men.



Lemonade Fried Chicken

6 oz Frozen Lemonade Concentrate
1 c ;Water
2 1/2 lb Fryer; Cut up
1/4 c Flour; Unbleached
1 t Salt
1/4 t Black Pepper; Ground
1 c Vegetable Oil
2 T Butter; Melted

Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a
small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or
longer. Drain chicken and reserve liquid. Mix together the flour, salt,
and pepper in a small paper bag. Add well drained chicken, one piece at a
time, and shake to coat evenly. Heat oil in large skillet over moderate
heat. Add floured chicken; cook until evenly browned, turning pieces over
carefully. Remove chicken and arrange in a single layer in a shallow
baking pan. Brush chicken with melted butter. Add reserved lemonade.
Bake uncovered about 1 hour, basting chicken with lemonade from pan every
15 minutes. About 15 minutes befre chicken is done, drain off excess
juice from pan. Serve hot.

[Kitchen Witch]

Do you remember?

Pepsi-Cola Cake With Broiled Peanut Butter Frosting

------------------------------------CAKE------------------------------------
2 c Flour; Unbleached
2 c Sugar
1/2 lb Butter
2 T Cocoa; Unsweetened
1 c Pepsi
1/2 c Buttermilk
2 ea Eggs; Large, Beaten
1 t Baking Soda
1 t Vanilla Extract
1 1/2 c Marshmallows; Miniature
----------------------------------FROSTING----------------------------------
6 T Butter
1 c Brown Sugar; Dark, Packed
2/3 c Peanut Butter
1/4 c Milk
2/3 c Peanuts; Chopped

CAKE:
Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan.
Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi.
Pour over flour and sugar mixture, and stir until well blended. Add
buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in
marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake
from oven and frost while still warm.
FROSTING:
Cream Butter, sugar, and peanut butter. Add milk and stir well. Add
nuts. Spread over warm cake. Place frosted cake under broiler about
4-inches from heat source. Broil just a few seconds, or until topping
starts to bubble. DO NOT scorch! Let cool at least 30 minutes before
serving.


Fresca Cake With Maraschino Frosting

3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 ea Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t Baking Powder
1 t Vanilla Extract
1 T Lemon Rind; Grated
1 T Lime Rind; Grated
-----------------------------------ICING---------------------------
2 ea Egg Whites; Large
1 c Sugar
1 T ;Water
2 T Maraschino Cherry Juice
1 T Light Corn Syrup
1/4 t Cream Of Tartar
10 ea Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar, butter and
shortening. Add eggs, one at a time, beating well after each addition.
Add flour and Fresca alternately. Add baking powder and when mixture is
fully creamed, add vanilla and fruit rinds. Pour into greased and floured
9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean.
FROSTING:
Mix all ingredients except cherries and beat constantly while heating in
the top of a double boiler. When thoroughly mixed, thick,and spreadable,
frost cake. Decorate top of cake with chopped maraschino cherries.
NOTE:
Since Fresca is available only in limited areas if at all, 7-up may be a
good substitution, or any lemon-lime drink. Also, since the problem with
the cherries has been resolved with a different food coloring, you may use the
new ones or use gum drops instead for the garnish. Syrup from a
can of dark cherries might be substituted for the MaraschinoCherrySyrup.



Milky Way Cake

4 ea 2.1 Oz. Milky Way Candy Bars
1/2 lb Butter
2 c Sugar
4 ea Eggs; Large
1 c Buttermilk
2 1/2 c Flour; Unbleached, Sifted
1/4 t Baking Soda
2 t Vanilla Extract
1 c Pecans; Coarsely Chopped

Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat the
oven to 350 degrees F. Cream remaining butter with sugar. Add eggs, one
at a time. Add buttermilk alternately with flour and soda. Add vanilla
and Milky Way mixture and mix until smooth. Fold in pecans. Pour into a
greased and floured bundt pan. Bake 1 hour or until cake tester comes out
clean. Cool 15 minutes in the pan and then turn out on rack to finish
cooling.

NOTE:

Serve this cake with scoops of ice cream on top of each slice for a taste
delight.

[Kitchen Witch]

Remember these?

Red Hot Salad


6 oz Cherry Jell-O; (2 Pkgs)
4 oz Red Hots Candy
3 c ;Boiling Water
20 oz Pineapple;Crushed, Undrained
2 c Applesauce

Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling
water. When cooled to room temperature, add pineapple and applesauce.
Pour into oiled 8-cup mold. Chill before serving.



Tex-Mex Bake

2 c Corn Chips; Crushed
1 ea Egg; Large, Beaten
2 T ;Water
1 ea Envelope Soup Mix;*
1 lb Ground Beef; Lean
4 oz Green Chilies; **
1 c Monterey Jack Cheese; Shred
8 oz Tomato Sauce; (1 Cn)
1 ea Green Bell Pepper; Med., ***

* Use 1 envelope of Lipton Onion Recipe Soup Mix for this recipe.
** Green Chilies should be 1 can of Chopped Green Chilies, Drained.
*** Seed and Chop the green bell pepper.

Preheat oven to 350 degrees F. Combine corn chips, egg and water; press
into a 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in a
large bowl, combine onion soup mix, ground beef, chilies and 1/2 cup of
cheese; press evenly into the prepared crust. Top with tomato sauce, then
green pepper and bake 30 minutes. Top with remaining cheese, then bake an additonal 5 minutes or until cheese is melted and beef is done.



Beef & Vegetable Skillet Dinner

2 T Vegetable Oil
1 lb Sirloin Steak; Bonless, *
1/2 c Carrots; Frozen, Sliced
1 ea Env. Soup Mix; **
1 c ;Water
2 T Soy Sauce
2 T Ketchup
1/2 t Garlic Powder
1/4 t Ginger; Ground
8 oz Bamboo Shoots; Drained,(1cn)
6 oz Snow Peas; Frozen, Thawed
1 x Rice; Hot Cooked

* Boneless Sirloin Steak should be cut into thin stir fry strips.
** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom,
Onion or Onion-Mushroom.

In a large skillet, heat oil and brown beef, in two batches, over
medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe
soup mix blended with water, soy sauce, ketchup, garlic powder and ginger.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until
carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot
rice.



Old-Fashioned Chicken Pot Pie

3 T Butter Or Margarine
3 T Flour; Unbleached
1/4 c Green Onion; Chopped
1 ea Env. Vegetable Soup Mix; *
2 c Milk
2 c Chicken; Cooked And Cut Up
10 oz Broccoli Spears; Frozen, **
1/4 c Parmeasan Cheese; Grated
1/8 t Pepper
1 x Pastry For Single Crust Pie
1 ea Egg Yolk; Large
2 T ;Water

* Use Lipton's Vegetable Recipe Soup Mix in this recipe.
** Cook broccoli spears according to directions on package and drain.
Cut into 1-inch pieces.

Preheat oven to 425 degrees F. In large saucepan, melt butter and cook
flour with green onion over medium heat, stirring constantly, 3 minutes or
until flour is bubbling. Stir in vegetable recipe soup mix blended with
the milk. Bring just to the boiling point, then simmer, stirring
constantly, 5 minutes or until thickened. Stir in chicken, broccoli,
cheese, and pepper. Turn into a lightly greased 1 quart round casserole
or souffle dish. With rolling pin, roll pastry into a 9-inch circle;
arrange over casserole. Press pastry around edge of casserole to seal;
trim off excess pastry, then flute the edges. Brush pastry with egg yolk
beaten with water. With the tip of a sharp knive make small slits in
pastry. Bake for minutes or until crust is golden.

[Kitchen Witch]

The wonderful sixties! The only cooks we got to see on television (in black and white yet!) were Julia Child, James Beard and Meet the Millers! It was the era for aerobics, yogurt makers, teflon, electric woks, coffee grinders and egg poachers. And don't forget, go-go boots, the British invasion, the assassinations of JFK, RFK and Martin Luther King, the Vietnam War, the first sit-in at Woolworth's lunch counter and civil rights marches.

The age of "instant" food - not fast food - but instant. During the Kennedy administration, his chic chef used canned mushroom soup for beef stroganoff making instant gourmet food "sophisticated."

Chicken Breasts with Tarragon (Instant Haute Cuisine)

3 chicken breasts, boned, skinned and cut in half
2 cans chicken broth
1 sprig fresh tarragon
1 (8oz) can chicken pate, minced
1 1/4 cups canned chicken gravy
1 tablespoon chopped fresh or 1 teaspoon dried tarragon

Poach the chicken breasts in the broth with the tarragon sprig at a low simmer until tender and done. Remove the chicken. Cut a pocket in each breast and insert 1 tablespoon of the pate. Heat the gravy. Add the chopped tarragon and the stuffed breasts. Heat just until the breasts are hot. Serve at once. Six servings

Back in 1964, a writer for the Saturday Evening Post claimed that some cookbook writers used so many canned goods in their recipes that they were obviously practicing for life in a bomb shelter!

Bomb Shelter Chocolate-Cherry Delight Cake

1 (18 1/4 ounce) package devil's food cake mix
1 (20 ounce) can cherry pie filling, undrained
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 package dessert topping mix (or use Cool whip), enough to make 2 cups whipped topping
Maraschino cherries for garnish

Prepare and bake two 8 or 9 inch layers from the cake mix according to the package directions; cool. whirl the pie filling in a blender for a few seconds, just until the cherries are chopped . Stir the pudding mix and cocoa into the pie filling. Prepare the dessert topping according to the package directions; fold into the cherry mixture. spread about 1/2 cup of the cherry mixture on the bottom cake layer, top with the second layer. spread the rest of the cherry mixture on the top and sides of the cake. Garnish with maraschino cherries. Chill until serving time.

[Kitchen Witch]

One of the hottest trends at that time was flambeed foods. Everything was flamed. Cocktails were set on fire, meats incinerated, and every dessert imaginable was flambeed.

Lobster in Pineapple Boats Flambé

This is a typical 60's recipe.

2 pineapples, cored, halved, and diced, shells intact
1 cup sweet white wine
2 tablespoons butter
2 cups diced cooked lobster meat
2 tablespoons minced green onion
1/4 cup sherry
1 cup condensed cream of mushroom soup
1 teaspoon dry mustard
1 cup hollandaise sauce (canned is fine)
Truffles, thinly sliced, for garnish (canned, please)
1/2 cup white rum, warmed.

Preheat the broiler. Put the pineapple dice and wine in a saucepan and cook over low heat for about 5 minutes. Melt the butter in a large skillet, then saute the lobster meat in it until hot. Add the onion, sherry, mushroom soup, and mustard, stirring and cooking over low heat until the mixture is smooth. Add the hot pineapple. Pile the pineapple-lobster mixture into the pineapple shells and spoon the hollandaise over the top. Broil until golden brown and bubbly, 3 to 5 minutes. garnish with truffle slices. Ignite the rum and ladle, flaming over each pineapple boat (this should be done at the table in front of the eager guests). Makes 4 servings.


1961 - Julia Child had her book published - Mastering the Art of French Cooking. By 1964, over 100,000 copes were sold at $10.00 each. In 1964, she appeared on an educational channel and cooking on television blossomed overnight. Grand Marnier Souffle was one of her big hits!

Grand Marnier Soufflé - Probably the most elegant and gourmet dessert served in the 60's and Grand Marnier was chic, chic, chic both in and out of food.

1 cup (2 sticks) unsalted butter
1 1 /4 cups sugar
4 eggs
1 cup cornstarch, sifted
1 cup all purpose flour, sifted
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons Grand Marnier
Granted rind of 1 orange (without pith)
Grand Marnier chocolate sauce (to follow)
Candied orange peel for garnish, optional

Preheat the oven to 375 degrees. Grease a 1 1/2 quart Turks-head mold or kugelhoph pan. cream the butter and sugar together until light and fluffy, about 10 minuets. beat in 1 of the eggs. Add half of the cornstarch and blend well. Beat in the second egg. Add half of the flour and blend well. beat in the third egg. Add the rest of the cornstarch and blend well. beat in the fourth egg. Add the rest of the flour mixed with the baking powder. Blend well. Stir in the flavorings. Bake until a cake tester inserted into the center of the cake comes out clean and the cake is starting to pull away from the sides of the pan, 40 - 50 minutes. Cool in the pan. Remove from the pan and dust with confectioners' sugar or drizzle with the Grand Marnier Chocolate Sauce. Strips of candied orange peel would be festive scattered over the chocolate sauce.

Grand Marnier Chocolate Sauce

4 ounces semisweet chocolate
3 tablespoons light cream or half-and-half
2 teaspoon Grand Marnier

Melt the chocolate in the cream over low heat, stirring until smooth. remove from the heat and stir in the Grand Marnier. Drizzle the sauce over the cooled cake.


Dips were considered ideal cocktail party or starter fare.

R-r-r-r-ruffles, r-r-r-r-ridges and bugles were made specially for dipping.

Enter - Swiss Fondue!

Cheese Fondue

1 garlic clove, cut
1 tablespoon unsalted butter
2 cups grated Gruyere Cheese
1 teaspoon flour
1/3 cup dry white wine
Pepper, salt, or ground nutmeg
1 jigger kirsch
French Bread

Rub the saucepan interior with the garlic and butter. Toss the cheese with the flour. Place the saucepan over low heat, then add the cheese and wine. Mix well with a fork while the cheese melts. Add the seasonings, and at the moment of serving, the kirsch. The mixture should be light with a creamy consistency. Serve with chunks of French bread, with a section of crust on each chunk, for dipping.

[Kitchen Witch]

Another popular fondue:

Basic Fondue Bourguignonne

Mild vegetable oil or clarified butter
Bread cubes
2 pounds best beef tenderloin, cut into bite-size cubes

Fill a metal fondue pot with the oil or butter to depth of 1 1/2 inches and heat on the stove until it will brown a bread cube in 1 minute. Put the pot on a fondue stand and light the fuel burner. Each guest spears cubes of meat with a long-handled fork and cooks them in the hot oil to his or her taste. Serve a variety of well-seasoned sauces alongside for dipping the finished product. 4 - 6 servings.

Suggested Sauces: Hollandaise sauce, Béarnaise sauce, Sour cream-blue cheese sauce, garlic butter, mustard sauce, curried mayonnaise, chutney sauce, barbecue sauce. Use your imagination.


Remember Twiggy???

Weight Watchers began.

Anorexic and Bulemic became two common words in everyday vocabulary.

By the end of the 60's - the health kick was back again. Poisoning our bodies and the earth with chemicals, chemical fertilizers (not to mention nuclear fallout) led the rebelious young adults to books like "Let's Eat Right to Keep Fit" by Adelle Davis.

Adelle Davis's Health Shake

1 cup milk
1/2 cup plain yogurt
1/2 cup cracked ice
1 ripe banana, peeled
1/4 cup soy flour
2 tablespoons brewer's yeast
1/4 teaspoon honey
1 teaspoon blackstrap molasses
1/2 teaspoon vanilla extract.

Put all the ingredients in a blender. Blend at high speed until well mixed and liquefied.


Communes were formed to get back to nature.

Food co-ops were formed to reduce the cost of groceries and develop sources for natural whole wheat flour.

Earth Mother Bread

2 packages active dry yeast
1 tablespoon honey
1 1/4 cups warm water (85 degrees)
5 - 7 cups whole wheat bread flour
1/4 cup soy flour
2 teaspoons salt
1 cup warm milk (85 degrees)
2 tablespoons cold-pressed soy oil
1/3 cup blackstrap molasses

In a small bowl. combine the yeast, honey and 1/4 cup of the warm water. Allow to proof until the mixture is foamy and light, about 20 minutes. Place 4 cups of the whole wheat flour, the soy flour and the salt in a large mixing bowl. Stir in the proofed yeast mixture, then stir in the rest of the water and the milk. Work in enough of the remaining flour, using your hands, if necessary, until the dough becomes soft enough to work easily without being sticky. turn out onto a floured board and knead for 2 to 3 minutes. Place the dough in a large buttered bowl, cover with a damp cloth (or plastic wrap), and allow to rise in a warm place until doubled in bulk, about 45 minutes. Punch down. shape the dough into two loaves and place in two greased 9x5 inch loaf pans. cover and let rise until almost but not quite doubled, 30 minutes to 1 hour. Bake in a preheated 375 degree oven until the bread has pulled away from the sides of the pan and is golden brown, 45 to 50 minutes. (if in doubt, take the bread out of the pan and listen to the bottom of the loaf - if needs additional baking if you hear little sizzling noises.) Immediately take the bread out of the pans and cool on a wire rack.

One of the most popular sellers by the youth/college students at the restaurant was lettuce and tomato on wheat bread with a glass of water! Those sandwiches were made by the dozen! It wasn't even a menu item - but it was a requested item.



Gone were the beatniks - hello to the hippies! The seventies were coming!

[Kitchen Witch]

1970's - Mood rings, single's bars, astrology, a decade of getting high on drugs, free sex, religion, Transcedental Meditation, gurus, mantras. Hot tubs, group "encounters", Earth shoes, pet rocks, POLYESYTER leisure suits, ridiculously high platform shoes....."what's your sign?" and "have a nice day."

Goofy food names! Elmer Fudpuckers and Harvey Wallbangers - a sticky icky drink.

Screaming Yellow Zonders - A sweet snack food aimed at amused hipsters suffering an attack of "marijuana munchies".

Fluffernutters - Peanut butter-Marshmallow fluff sandwiches.

Drinks were an important part of brunching; Bloody Mary's and champagne and orange juice mimosas were most popular. Elmer Fudpuckers and Harvey Wallbangers were also on the list of favorites.

Harvey Wallbanger

The name of this drink supposedly came from a surfer named Harvey who, after consuming too much of the Galliano/vodka-based treat, walked into a wall.

Ice cubes
2 once vodka
4 ounces orange juice
1/2 ounce Liquor Galliano

Fill tall glass with ice cubes. Add vodka and orange juice and stir. float Liquor Galliano on top.


And another typical drink was:

Tequila Sunrise

2 ounces tequila
1 ounce grenadine
3 ounces orange juice
1/2 ounce lime juice
Crushed ice
Lime slice

Shake the tequila, grenadine, and juices together with crushed ice. strain into a glass and garnish with the lime.


And for the non-drinkers:

Heavenly Tang Tea

2 cups Tang powder
1 3/4 cup sugar
1/2 cup instant tea powder
1 package lemon-lime Kool Aid
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon.

Mix all the ingredients together and store in a covered jar. To serve, stir 2 teaspoons (or to taste) into a mug filled with hot water.

[Kitchen Witch]

Brunches were popluar and favorite brunch menu items were French Toast, Dutch Babies, Eggs Benedict and keeping with the foreign cooking the Italian omelet or frittata.

Frittata with Zucchini - Other well drained cooked vegetables may be substituted.

A well seasoned 10 inch frying pan that can go into the oven
1/4 cup olive oil
1 pound zucchini, thinly sliced
2 cloves garlic, minced
1 tablespoon chopped fresh oregano or Italian parsley
8 eggs
2 tablespoons water or milk
1/4 teaspoon salt
few grinds of pepper
2 tablespoons grated Parmesan cheese.

heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the zucchini and garlic; cook and toss in the oil until the zucchini is soft. Stir in the oregano. beat together the eggs, water, salt, pepper, and cheese. Stir another tablespoon of the oil into the zucchini and when the oil is heated, pour the egg mixture over the vegetables.

Cook over medium-low heat without stirring until the egg starts to set around the edges. lift some of the egg mixture from the sides of the pan with a spatula, tipping the pan to let the uncooked egg flow to the bottom of the pan. Continue cooking until the egg mixture is almost set. Put a large platter over the top of the pan and invert the frittata onto the platter. Add the last tablespoon of oil to the pan, swirling it around to coat the bottom and sides. slide the frittata back into the pan, uncooked side down and cook about 2 minutes more or place it under the broiler for 1 to 2 minutes to cook the top. . Invert the frittata onto a warm serving platter, cut into wedges and serve.

Very popular in the 70's were the Whiskey or Rum Bundt Cake, and could be made using other potent potables like sherry or wine. To make sherry cake omit the milk, whiskey and nuts and substitute 1 cup sherry. Without either whiskey, rum or sherry, this was Jello-O?s famous pudding cake.

This cake can be made in a tube pan or the very fashionable 70's Bundt Pan

Whiskey or Rum Bundt Cake

for the cake:
1 (18.25 ) ounce package yellow cake mix
1 (4 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 cup milk
1/4 cup rye whiskey or dark rum
1 cup chopped pecans or walnuts, dusted with flour

for the glaze:
1/3 cup butter
1/4 cup water
3/4 cup sugar
1/4 cup rye whiskey or dark rum

Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan. Combine all the cake ingredients except the nuts and beat with a mixer on medium speed for 5 minutes. stir in the nuts. Pour the batter into the prepared pan. Bake until the cake pulls away slightly from the edges of the pan and a toothpick inserted in the center of the cake comes out clean, about 50 minutes.

While the cake is baking, make the glaze. In a small saucepan over low heat, melt the butter, then stir in the sugar, water and whiskey or rum. Boil 5 minutes, stirring constantly. Remove from the heat and keep warm. remove the cake from the oven and immediately pour half the glaze over the cake. Leave the cake in the pan for 25 minutes. Remove from the pan and pour over the rest of the glaze.

Another variation of this cake is the Elmer Fudpucker cake. To make this cake, substitute 1/4 cup vodka, 1/4 cup apricot nectar, and 1/4 cup apricot brandy for the milk and whiskey or rum. Glaze the warm cake with 1 cup confectioners? sugar mixed with 2 tablespoons apricot nectar, 2 tablespoons vodka and 2 tablespoons apricot brandy.

[Kitchen Witch]

Quiche was another pastry based dish that became popular in the 60's and continued to be very popular in the 70's. Cut into small pieces it became very nice appetizers. Served in larger pieces it was perfect for an elegant brunch or late night supper. It was sophisticated, easy to make and delicious. Chefs Craig Claiborne and James Beard both claimed to have introduced Quiche to America. This is unlikely as it wasn't until Julia Child's eighty-seventh television show for The French Chef that the Quiche became America's favorite pie.

A True Quiche Lorraine does not contain cheese although few cookbooks will tell you that.

International cooking was very gourmet and French cooking was still king. Coq au vin, bouillabaisse and any kind of duckling with fruit sauce were popular, however the fashion of international food was moving south to the Mediterranean. The most fashionable foods now were Italian and Greek. Cioppino, Spaghetti Carbonara, Fettucine Alfredo, Moussaka are among a few of these very 70's international favorites.

Fruit was a nice ending to a heavy meal and it fit the Mediterranean theme. Most Americans were not happy to end a meal with just plain fruit. This fruit dessert was gussied-up American style.


Fruit with Sour Cream and Brown Sugar - Can be made as the recipe indicates or you can pass bowls of the sour cream and brown sugar and allow the guests to dip the fruit into the sour cream and then into the sugar.

1/2 cup sour cream
1/3 cup firmly packed brown sugar
2 1/2 cups fruit (blueberries, fresh pineapple chunks, strawberry halves, etc.)

Mix the sour cream and brown sugar together, reserving 1 tablespoon of the brown sugar. Toss the sour cream mixture with the fruits and chill. Just before serving, sprinkle with the reserved brown sugar. For a real period touch, serve in balloon-style wineglasses. Makes 4 servings.

[Kitchen Witch]

Salad Bars, "Freshly Baked" Bread and Surf and Turf and restaurants decorated in a "themed" Victorian setting or olde-tyme atmosphere were signs of the 70's. Fresh bread was quite often baked from frozen bread and served on cute little cutting boards. Frequently mass -market frozen entrees were served.

Hippies turned Baby Boomers did not drink the martinis or Scotch on the rocks as their parents did. If they drank at all, it was likely 'white spirits' like vodka, tequila or light rum in something sweet like the Harvey Wallbanger. Then there were the dessert coffees.


Irish Coffee Amaretto

1 sugar cube
1 jigger Irish Whiskey
1 jigger Amaretto
5 ounces hot, strong coffee
Whipped cream

Crush the sugar cube in the bottom of a tall, warm coffee mug. Add the whiskey and amaretto. Fill the mug with coffee and float whipped cream on top.


Krazy Kahlua Koffee - Better Home and Gardens suggested Cool Whip rather than whipped cream.

2/3 cup Kahlua
1/3 cup creame de cacao
1/3 cup brandy
6 cups hot, strong coffee
Whipped Cream

In a decanter mix the liqueurs. For each serving pour a jigger of the mixture into a warm, tall mug and fill the mug with coffee. Top with whipped cream. 8 servings


And for the non drinkers:

Strawberry-Banana Smoothee

1 cup cold milk
3/4 cup sliced strawberries
1/2 large banana, peeled
1 tablespoon honey
1 teaspoon lemon juice
1 cup crushed ice

Place all the ingredients in a blender and blend at high speed until smooth and frothy.

The Crockpot was used often by busy cooks along with their microwaves.

The 70's were the old restaurants turning out beef Wellington and Chicken Veronique; the Fun restaurants with 'Merry Old Sole' and 'Krazy Kahlua Koffee'; the Suburban Gourmets cranking out broccoli-mayonnaise casserole and wacky cakes; and then the health food nuts with soybean feta or granola fondue.

[Kitchen Witch]

In 1973 something was stirring. In France young chefs rebelled against the classical French cooking. Paul Bocuse, Pierre Troisgros and Jean Troisgros and Roger Verge were some of the rebellious chefs who sought a lighter hand, more innovation and a return to regional cooking and the use of fresh seasonal ingredients. This new style gained a name when Gault-Millau magazine dubbed it 'la nouvelle cuisine'. For success a simple and carefully balanced menu depended on the best ingredients, perfectly cooked.

Nouvelle was well received by the West Coast chefs. Restaurants like Wolfgang Pucks of Ma Maison, Jean Bertranou of La Chamuiere and Michael McCarty of Michaels brought nouvelle-inspired dishes to their chic and wealthy restaurants. Alice Waters and her chefs, laid the groundwork for what would come to known as California Cuisine. California's influence on the changing culinary scene was profound. In Northern California, the wineries were beginning to produce wines which not quite as good as French wines, but on average maybe better. Gourmet magazine finally recognized that the culinary center of America had shifted away from New York when it started reviewing California restaurants in 1974.

California Baked Goat Cheese with Garden Salad

(It is said that Chez Panisse guests wouldn't eat goat cheese so Jeremiah Tower started this craze by putting a round of the cheese in the middle of a mixed green salad and the rest is history.)

8 ounces fresh goat cheese, cut into 1/2 inch thick rounds
1/2 cup extra virgin olive oil
3 - 4 sprigs fresh thyme
3 - 4 sprigs fresh basil
1 garlic clove, mashed with a knife and peeled
2 - 3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
1/2 pound arugula, washed and dried
1 small head butter lettuce, washed and dried
1 small head radicchio, washed and dried

Marinate the goat cheese in the olive oil with the fresh herbs and garlic overnight. Just before serving, preheat the oven to 400 degrees. remove the cheese from the marinade and strain the marinade, reserving the oil. bake the cheese on a lightly oiled baking sheet until bubbling, about 6 minutes. Whisk the vinegar, salt and pepper in a small bowl, whisk in the reserved oil, then taste for balance. Toss the greens with the vinaigrette and arrange on salad plates. Place the baked cheese on top of the greens and serve at once. Serves 4