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Posts under ‘Recipes of the Damned’

Easing back into the kitchen

I’ve been extremely busy over the past year, and so have been cooking less. This is bad. There are a lot of reasons; travel is a big one, since the nice folks at the Hilton would not have appreciated it if I’d tried to find a way to cook in the room. Travel can lead [...]

Is this the end of Twinkiehenge?

Hostess has declared bankruptcy. It sounds like the company has been struggling with debt, but that in the short term this is not likely to result in any interruption to operations. So you’ll still be able to buy Twinkies, Wonder Bread and other highly processed foodstuffs, assuming you care for that sort of thing. The [...]

12 Dozen Time-Saving Recipes: Pie, and Adjustments

plain pastry
Hello, strangers! I have been a dreadfully inconstant blogger. I could write it all off to an overcrowded schedule — and indeed, with two new volunteer commitments and the logistical adjustments that one has to make to daily life when the weather is bad, I have been really busy — but there’s been another [...]

The Cutco Cookbook, Meat and Poultry Cookery: Comfort Food

beef stew
I made this recipe a few weeks ago, but have been too distracted by other things to get the post written and published. Nothing big, you understand, nothing dramatic. Just the effluvia of holidays and working and trying (and failing) to catch up with the million other things I have going on.
I had a [...]

The Classic Carrot Cookbook: Cake Wrecks Edition

sour cream carrot cake
The Classic Carrot Cookbook is a 1982 production of the Arizona Federation of Garden Clubs. It’s plastic-comb bound (orange comb and cover, of course) and set in Courier type that may have been printed from a word processor, but may have been produced on the small-type ball of an IBM Selectric. The [...]

The Kellogg’s Cookbook: Cheez-It Souffle

Cheez-It souffle
Yes, you read that right. Tonight’s cookbooks is The Kellogg’s Cookbook, and that means recipes with things like Cheez-Its, Rice Krispies and Special K. When I wrote this up for Recipes of the Damned, I made fun of a recipe that involved sauteed shrimp and Corn Pops. To be fair, the recipe sounded very [...]

Bull Cook and Authentic Historical Recipes and Practices: Nobody Knows How to Do Anything These Days

how to make Canadian type whiskey
I’m at a loss how to classify Bull Cook and Authentic Historical Recipes and Practices. Grizzled loner? Disgruntled former employee? The book, by George Leonard Herter and Berthe E. Herter, was published by the Herters in Waseca, Minnesota, in the 1960s and features recipes, photos and opinions galore. There are [...]

A Man, a Can, a Plan: A Laugh

chunky kernel spread

I picked up A Man, a Can, a Plan from the discount tables at the Strand Bookstore a couple of years ago. It has so much to make fun of: thick cardboard pages of the kind usually found in babies’ picture books; “recipes” that involve mixing together the contents of cans and passing [...]

The Twinkies Cookbook: Twinkiehenge

Twinkiehenge
Twinkies are the epitome of processed food: spongy, resilient, wrapped in plastic, with only slightly more flavor than the wrapping, they are globally recognizable and endlessly the same. They couldn’t not be Recipes of the Damned. So when I saw The Twinkies Cookbook in the discount section at Barnes & Noble a couple of years [...]

The New Joys of Jell-O: Joy Is Not the Word I Would Use

ring around the fruit mold
I have never been a fan of Jell-O. I find the texture off-putting, the taste chemical-y and harsh, and the very principle simply wrong. This is probably one reason that I own three Jell-O cookbooks; in fact, it was a Jell-O cookbook that started me down the path to Recipes of [...]