Thursday, August 13, 2009

kitsch prep. kitchen prep. mental prep.

Oooh. Ready for some vivid vintage eats? Me, too! I've been pouring over the pages of my retro cookbooks for a decade oogling the crazy colors and combos inspired by the food pyramids of the 60s & 70s. And now? The time is ripe to share these raunchy retro recipies with you. As soon the pyrex and shopping lists align the cooking will commence! So bookmark this one baby - you'll be back!


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  2. To a well beaten egg add 1 Tbsp. sweet milk. Add a pinch of salt and enough flour to make a very stiff dough. Roll out very thin and let dry enough so as dough will not stick (about 1 hour). When dry cut into strips and drop into boiling soup. Cook for 15-20 minutes until tender.
    This is a starter recipe from a York, Nebraska "Our Favorite Recipes" cookbook dated 1927.
    Sorry there is no Jell-O in it...
    love, mom (oh, and, I had typo-s in the first post so I took it off..)

  3. you can cut the dough with tiny cookie cutters and make the grooviest noodles on earth that way. also you can make multicolored noodles by adding a small jar of baby food like squash, or sweet potatoes or anything and adding a bit more flour. yum and cheap