Tag Archives: Heidy McCallum

McCall’s White Fruitcake Recipe

Love or hate the idea of fruitcake McCall’s decided to share their version of the dreaded fruitcake in their recipe card collection– It would be neatly tucked away in the Holidays section, Card 24-K, titled White Fruitcake. I’m not even sure how it got named White Fruitcake; looking at the recipe photo it doesn’t look white to me…Am I missing something? Clearly, I must be.

In my 44 years, I have suffered a few undesirable slices of this Christmas Season torture called Fruitcake. I’m really not a huge fan of fruitcake and might even bolt right out of the house if you are offering one slither of this cake poison to me.

I am aware that some love fruitcake and I am often told that the mail order cakes sent around the holidays truly do not reflect the taste of a homemade fruitcake. I am also Leary of those folks and mentally scream in my head, “Lies….ALL Lies!!!”

With that said I leave you with this recipe card to find out for yourself if this recipe is tasty or Christmas Season Torture. May the force be with you, my friends. Be sure to share your thoughts on fruitcake in the comments. Do you love them OR do you loath them as I do?

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Butterscotch Pecan Pie

Butterscotch Pecan Pie is one of the great Southern contenders that makes you jump for joy if you are a pecan and butterscotch kinda guy or gal. However, you really would not know that by the picture featured on this 1973  recipe card by The McCall Publishing Co.

The butterscotch and pecan flavor is subtle, adding an interesting twist to the Butterscotch Pecan Pie, without overwhelming your taste buds with this Southern-inspired pie that is guaranteed to possibly also cause a few cavities if eaten too often.

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McCall’s 1973 Batter-Fried Chicken Recipe

One of the most iconic southern dishes to date is Southern Fried Chicken. There a ton of recipes for Southern Fried Chicken as there are southern cooks, that have been passed down through generations. My family has lived in the South all their lives and I have never tasted McCall’s Batter-Fried Chicken to date. Now mind you, I have had what we call a wet/dry batter chicken, but just not this one.

I found the ingredients for this McCall’s 1973 Batter-Fried Chicken Recipe to be very interesting and at first shocking to see until I read the directions a bit more. Here’s a little hint they do something to their chicken that made my mouth drop—I won’t tell you, but if you are from the South you will find this a bit odd.

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Moussaka-In-A-Hurry McCall’s Recipe Card

Most versions of Moussaka are based primarily on sautéed eggplant and tomato, usually with ground meat. However, the Greek version includes layers of meat and eggplant topped with a Béchamel sauce and then baked in the oven.

There are other well-known variations on this basic recipe, sometimes with sauce on the top of the recipe, sometimes vegetables are added. These variants of the Moussaka may include, in addition to the eggplant slices, sautéed zucchini slices, partly-fried potato slices, or even sautéed mushrooms. There is a Vegan version in the Greek cookbook by Tselementes, which includes neither meat nor dairy products, just vegetables;ground eggplant is used instead of the ground meat, tomato sauce, and some bread crumbs are added.

In 1979 McCall’s added a recipe to their collection called Moussaka-In-A-Hurry for those who might be interested in what is called Contemporary cooking along with other recipes. Housewives and novice cooks everywhere would be able to literally make Moussaka-In-A-Hurry.

moussaka-in-a-hurry

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Vintage Apple Pie Recipe 1922 compared to my Apple Pie recipe

In the fall there is nothing as good as a warm apple pie with vanilla ice cream rested on top of the slice of pie. Traditional Dutch apple pie comes in two varieties, a crumb appelkruimeltaart and a lattice appeltaart  style pie. Both recipes are very  distinct in that they will usually call cinnamon and lemon juice to be added and may differ in texture, however, not taste. Dutch apple pies may include ingredients such as cream butter, raisins and almond paste, as well as ingredients such as apples and sugar, which they have in common with other recipes.

Below I have shared my apple pie recipe for you in comparison to the vintage version of Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe. I hope you’ll enjoy both recipes for years to come. If you try either please come back and let me know what you thought of them.

 

Igleheart’s Cake Secrets, 1922.,Apple Filling for Pie and crust recipe

Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe

“Apple pie” conjures warmth, aroma, taste, and togetherness! Nothing tastes better!”

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1973 McCall’s Sweet Potato Pone recipe

A good Sweet potato pone is coveted across the South. Recipes for the grated sweet potato pudding vary in many ways according to the cook’s means of ingredients and even their location in the South. In Louisiana, the Creole version may even contain a good deal of black pepper. You will run out of fingers if trying to count the different methods of this delicious Iconic Southern recipe.

Now most of y’all know I enjoy Southern recipes and I just thought you might enjoy a good reliable McCall’s recipe for a Southern Sweet Potato Pone. I hope you enjoy it as much as our family has over the years.

sweet_potato_pone

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1971 Pigs in the Blanket Recipe

It’s been a long time since I have posted on here, but I thought I would share a nice little simple to make Pigs in the Blanket recipe with y’all from the year 1971 by General Mills. What exactly are pigs in the Blanket? Here in the USA, the term “Pigs in a blanket” usually refers to hot dogs wrapped in dough such as croissant rolls, or even Vienna sausages, cocktail sausages, or link sausages wrapped in biscuit dough, pancake, or croissant dough, and oven baked.

pigs_in_blankets

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