Thursday, March 5, 2009

Recession-Proof Recipes That'll Knock Your Socks Off!

Unless you've been in a coma, you're probably aware by now that our country is currently experiencing a recession. Maybe the term "recession" is an understatement at this point, but it's more optimistic than saying we're in the midst an economic shit storm, or as Bill Maher succinctly put it, "Our booze cruise just hit an iceberg." If, like the rest of us, you're trying to find a means of putting dinner on the table without straining your pocket book, I've come prepared with recipes that I'm delighted to share with you, Dear Reader, from the 1970's era Better Homes and Gardens cookbook that I remember so fondly from my childhood. (I couldn't find the date of publication in the copy that I borrowed from my mother. It's so old that it's missing that page by now). I will feature some of these recipes regularly in a new section of this blog called "Recession-Proof Recipes That'll Knock Your Socks Off!" Since the 1970's were also a time of recession in this country, many of these recipes are geared towards limited household budgets. You can look forward to tasty recipes such as Applesauce Beef Loaf and Frosted Cheese Mold. Today's menu features tender, delectable Ginger Sauced Tongue and a delightful Cucumber Cheese Ring. Happy Recession and Bon Appetite!


1 2- to 4-pound smoked beef tongue
1 medium onion, sliced
1 teaspoon whole cloves
1 teaspoon whole peppercorns
4 bay leaves
Gingersnap sauce

Place meat in Dutch oven; cover with water. Add next 4 ingredients. Cover and simmer till tender, allowing 1 hour per pound. Remove meat; strain and reserve 1 cup liquid for sauce. Cut off bones and gristle from large end; slit skin on underside from large end to tip; peel off. Slice meat on a slant. Makes 4 servings per pound.

Serve with hot Gingersnap Sauce: Crush 5 gingersnaps; combine with 1/3 cup brown sugar, 1/3 cup raisins, 1/4 cup vinegar, and reserved liquid. Cook and stir till smooth.


Refreshing as a cool summer breeze

1 3-ounce package lime-flavored gelatin
1 cup boiling water
1 3-ounce package cream cheese, softened
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish
1/4 teaspoon salt
2 tablespoons lemon juice
3/4 cup drained shredded or ground unpared cucumber
1/4 cup finely sliced green onion

Dissolve gelatin in boiling water. Add cream cheese, mayonnaise, or salad dressing, horseradish, salt, and lemon juice. Beat smooth with an electric or rotary beater. Chill till partially set. Stir in cucumber and sliced green onion. Chill in 3 1/2-cup mold till firm. Makes 5 or 6 servings.

* I feel it worth noting that when I described the recipe for Ginger Sauced Tongue to C, he became physically ill and angerily insisted that I never again discuss cow's tongue as a food item in his presence. This is the same person that eats Scrapple, but whatever.

1 comment:

Anonymous said...

Ginger Sauced Tongue sounds very nasty. You've always had great skill in finding things that turn the stomach.