Oldies but goodies!
My last blog was about time capsules and I included a recipe from 1969. I started thinking about all the food fads and recipes that have come and gone.
When I was a chef at Crown Center in the early 90s, everything had lemongrass as an ingredient. Lemongrass is still around, used a great deal in Thai dishes, but in 1990, I was served a piece of meatloaf with a ton of lemongrass in it, in an Italian restaurant!

It was not one of my favorites.

I guess the biggest chef and food fad to affect me and my cooking in the 1970s was
Graham Kerr, the Galloping Gourmet
I loved his recipe for

Swiss Fondue

1 clove garlic, halved

½ pint white wine

1 tsp lemon juice

8oz gruyère cheese grated

1 tsp cornstarch

1 tbsp kirsch (optional)

cubed bread pieces, for dipping

Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornstarch, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn. Using the fondue forks, dip the bread cubes into the cheese and serve.
It was a fun food, great for sharing with friends as well as family.

Then there was the year of Buzzard's Breath Chili. This chili took first prize at the

Chili Appreciation Society International Cookoff in Terlingua, Texas in 1977.

We had a tradition of having our very good friends over for Super Bowl Sunday, so in 1978 I decided to make Buzzard's Breath Chili. Let me tell you, Fred loved it, ate enough to kill a horse. The next day he was in the courtroom ,as he was every Monday, as the Federal Judge’s assistant. Shortly after court started, Fred had to be excused and spent the better part of the day in the men’s room! So, watch the size of servings!

3 tablespoons lard, butter or bacon drippings
2 large onions, coarsely chopped
8 pounds beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tablespoons, plus 1 teaspoon ground hot red chile
5 tablespoons, plus 1 teaspoon ground mild red chile
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
3 8-ounce cans tomato sauce
3 cups water
2 tablespoons salt
parsley (optional)
1 cup masa harina (corn flour)
Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the onions in the pot. Break up any lumps with a fork and cook, stirring occasionally, about 30 minutes, until meat is evenly browned. Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir in the masa harina to achieve the desired consistency. Cook 10 minutes longer, stirring. Taste and adjust seasonings. 16 servings

In the early 1980s, I bought a video tape on how-to prepare a perfect Thanksgiving Dinner. I'd never heard of the person who produced and starred in it. It was amazing....starting with planting flowers in the spring, just the right colors to make the perfect centerpieces for your Thanksgiving table. Then the vegetable garden was planted with all of the pumpkins, different varieties for different recipes, of course, as well as turnips, parsnips, tomatoes, green beans, etc, all the vegetables you might find in front of you that day.

The next section was weaving a table runner to match the colors of the flowers growing in the garden! But that was nothing....tag sales and antique shops to find the perfect platters, 16 little covered dishes shaped like turkeys (for the pumpkin soup, of course!) The barn was then decorated, corn stalks, gourds and pumpkins, autumn leaves were everywhere, as were the hand dipped candles! Are you getting the picture here? This video was made by one of America's Wonder Women/Over Achievers! But there is more.....

She went to the cranberry bog to buy her cranberries, the organic turkey farm to pick out the perfect bird.

Finally, the day arrives, 3 kinds of stuffing/dressing, 2 turkeys, mashed potatoes, sweet potatoes, 3 kinds of cranberries, beautiful salads , homemade breads, and oh my God....the desserts!

That's our Martha Stewart!

Time Capsules……

I wish that I had started making time capsules when I was a young mother. Just think how fun it would be for my children and grandchildren to find them when they are sorting through all my things. You know, “Does anybody want this?.....No? Salvation Army pile!”. They suddenly find a series of boxes, one marked “The 60s”, another “The 80s” and so on. I know there is the chance they might not get the enjoyment out of it as I picture they would, but I'd like to think they could have had a fun day instead of sorting through my junk! I suppose it isn’t too late to start,
I intend to be here until I am at least 95!
Let’s see, where would I begin….I suppose I’d have to start with the genealogy records, those would make quite a time capsule all by themselves. I tried to get my daughters and nieces interested in the family’s history, but they truly are not able to slow down their lives long enough to breathe deeply much less sit down and immerse themselves in 200 years of hand written records and photographs. But, the idea of that being one time capsule is a good one.

I think I personally would have fun filling a box with memories of the 50s….those were my years….high school! I will make cds of photos and of music! Good old Rock n’Roll. Elvis!
The box for the 60s will be full of baby pictures, maybe a few recipes that were new and exciting then, like the amazing Magic Marshmallow Crescent Puffs, the $25,000.00 winner in the 1969 Pillsbury Bake-Off! What a splash they made! The kids loved them. Thank you Pillsbury!

INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts

DIRECTIONS

Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Quite a treat on Sunday morning! Definitely not in the "Good for you" category, but then Sunday morning pancakes and sausage aren't either!

Okay, so now we are in the 70s....Oh oh, Apollo 13. Oh Dear, Munich Olympics where 11 Israeli athletes were killed by Palestinian terrorists. On a more pleasant note, in 1973 the Paul Newman and Robert Redford movie, The Sting , won a boatload of Oscars.
Nixon resigns after Watergate Scandal....you know, I'm thinking I might stuff the 70s box with lots of family photos and more recipes!

Now that I think about it, maybe it would be a good idea if I just have a "Kay Johnston Tucker" time capsule. It will be full of things I love, things important to me. I can date each item, attach a note on why it was important to me.

I think I am on to something here....this might work! Now, step #1, find the perfect box....