Crab Meat Dip

This recipe gives you some latitude for spiciness. Chili sauce traditionally is a mild red chili sauce – Heinz or similar variety. But, in this modern age of sriracha sauce, you can kick it up as spicy as you want! The sour cream will cool the burn and make this dip a savory star of … Continue reading

Baked Beans

Here’s a bit of a mystery – a baked beans recipe with no beans in it.I suggest from the small quantities that this is for a standard can of beans (15 oz) or possibly a 33 oz can. I remember seeing some recipes that said things like “1 #10 can…” A long while ago my … Continue reading

Catsup?

Here’s an unnamed recipe for what I think might be catsup. Or possible a sauce of some kind. It’s written on the back of scrap paper from a letter or manual that came out of Boeing in Long Beach. ┬áReuse, recycle, after all! If you know what this is, please share in the comments. Catsup? … Continue reading

Philly Frosting

I make a frosting similar to this but with more cream cheese and no milk. This would be nice on any of the spice cakes you make this holiday season. when making frosting with powdered sugar, I recommend adding the sugar a little at a time to prevent the billowing of the fine particles, or … Continue reading

Devils Food Cake

Devils food is usually a moist and delicious chocolate cake. This recipe follows the “new” method espoused in the 1950s for sifting dry, then adding wet ingredients. I have several other devils food cake recipes posted on the site. You can find them by searching, or just browse the “cake” category, although that would probably … Continue reading

Pineapple Gelatine Squares

I won’t deny it: I dislike gelatin desserts and salads. In a recent post I said that during the 60s, the best food was easy food, and gelatin dishes feel like a cop-out to me. There’s very little effort to making a jello salad. Maybe that was the intent, but for me it’s just a … Continue reading

Baked Apple Dumplings

There was a restaurant I went to a long time ago that had a baked apple very similar to this. It was divine, served warm with a scoop of vanilla ice cream. I highly recommend giving this recipe a try – I’m going to very soon! Honeycrisp apples are in season right now and would … Continue reading