This could be a recipe for cobina, or it could be called something completely different. The word “cobina” doesn’t match up to anything, really, except Greek yogurt and actress-turned-socialite, Cobina Wright. Maybe Jane Kelley was inspired by Cobina Wright to create this salad? Continue reading
This sounds like a simple spin on an Italian style dish. There can never be too many ways to prepare chicken. It’s nutritious and low in fat, as well as going well in many styles of cooking. I don’t know the vintage of this recipe, so it could possibly intend for you to use bone in chicken breast with the skin still attached. However, if I were to make this it would be boneless, skinless. Continue reading
Thanks to Jane Kelley, you will soon be able to feed a large group! I did not know Jane, but she left a rather beautiful recipe box behind and I managed to find it at a curio shop. It’s larger than a standard recipe box, solid maple with dovetailed corners, and “Recipes” on the front in what looks like Continue reading
A little over a year ago I received the gift of my grandmother’s recipe box, which turned itself into this site. March 21st marks the day I launched Gram’s Recipe Box, and shortly thereafter I registered the domain name, making this more than just another vintage recipe blog. I’ve seen other sites pick up on the trend, including CNN. There is no question that people want a meal “just like mother used to make.”
In the past year, I have enjoyed making many of the recipes included in the original recipe box, as well as a few others. The comments from readers have been overwhelmingly positive and I thank you all for helping to make Gram’s Recipe Box into the thriving resource for vintage and heirloom recipe lovers that it is today.
A few fun stats from the past year:
Icicle pickles were the most popular recipe for many months until the holidays and Mince Meat Cookies surpassed them by a third more visits.
The recipe for Oscar’s $100 Cake had a surge in popularity right around the Academy Awards season, heh.
Our busiest day had over 1000 visitors.
The #1 outgoing link was to a picture of marinaded short ribs.
The #1 incoming link (site that sent me traffic) was Far Side of Fifty (thanks Connie!).
Thank you everyone for keeping these heirlooms popular and available to all who wish to read and make them. There is no question that good food will always be popular!
Some things to look forward to in 2011 are newspaper clippings and the interesting things captured on the back, more handwritten recipes from a variety of contributors, cooking ephemera, and of course the how-to’s I write when I make something (to include photos of my 4-year-old daughter and yes, the food).
Sometimes old recipe collections can be hit or miss, and in this instance there are some hits, some clear misses and some question marks. This scan is the back side of the previous 1-2-3 Pastry sheet from the Gold Medal Flour 10 pound bag. You can see at the lower edge where the coupons and silverware order form were cut off at the dotted line. Since it’s is the continuation of 1-2-3 Pastry the theme remains pies. Starting at the top, Lime Meringue Pie looks fairly easy, but I’m not a fan of lime pie, so no thank you. Pecan Pie looks straight forward, not hard or easy, just a basic pecan pie and probably would taste good. Pecan pie is one of my favorites, so I probably wouldn’t turn it away. :-) Strawberry Chiffon Pie sounds a lot like a pie my mother makes with a graham cracker crust and I think this would be delicious! If you didn’t want to crush the strawberries you could slice them into small pieces. Here’s one that is a question mark for me: Jewel Topped Layer Pie. The vanilla pudding base sounds good, and combined with banana it would be yummy, but when you get into the crushed pineapple and covering the whole thing with Jell-o, you lose me. It could be pretty good but I doubt I’d make it. Butterscotch Frozen Pumpkin Pie is another that is on the plus side of the question mark. It could be really good. Seriously, how could you go wrong with pumpkin and vanilla ice cream? Oh, by smothering it with Butterscotch Sauce. I’d probably leave that off.
This concludes our foray into the Better Crocker flour bag recipes, unless I find some more. Hopefully you have found one or two you like. I’ll be keeping that Butterfudge cake in mind, myself.
Gram's Recipe Box 