index:

 Fondue Is In! 1970, and Fondue Fun With Fish
Dorthea Van Gundy Jones, The Soybean Cookbook , Arco Publishing
New York Times Natural Foods Cookbook,1971
Helen Naismith, Country Stars' Cookbook; End, Inc. 1977
The Best of Bon Appetit, Pillsbury Company, 1970
Back To Homemade Cooking; McIlhenny Co., Avery Island, La. 1976

Cuisine of the 1970's seems to be punctuated by lots of focus on health: organics, whole grain, soy... concepts that are still in full swing had their roots nurtured in the 1970's.  Vegans, raw foods, and the integration of soy protein in the American diet wouldn't be here without those crraaaazy hippy farmers!  A keen interest in the Nordic countries, their lifestyles and furniture gave birth to an interest in their cuisine, as well, giving birth to an insanely popular cooking fad: fondue.  Ikea and fondue was a good outcome of this interest in the Viking peoples.  Pickled herring was not.

by Donna Grimes, illus. Bob Penny
Potpourri Press 1970
 

Beef Fondue

2 lbs lean beef, preferably choice cuts of meat
peanut oil
1/4 pound butter, for added flavor
assorted sauces and relishes for dipping

Cube the meat into bite sized pieces. Make sure the meat is dry, with no liquid on it, or it will "spit" hot oil at you when you cook it in the peanut oil.
Heat the oil on the stovetop in your fondue pot on high until it is almost smoking (350 - 375 degrees F). Add the butter, putting a lid over the pan until the oil stops sizzling. Put the oil over your canned heat flame and serve immediately.
Have guests spear the meat on long skewers. Cook in hot oil for 30 seconds if you want it rare, 1 minute for medium, or 2 minutes for shoe leather. Replace the finished skewer with a raw one, and thus another will be cooked by the time you eat the first.
Dip in sauce and enjoy.

Anchovy Sauce

1 c mayonnaise
1 tbsp chopped parsley
1 tbsp chopped anchovies
1 tbsp capers
1 tbsp dry mustard powder
1 hard cooked egg, finely chopped
dash of garlic powder

Combine and refrigerate until ready to use.

leaflet, author and publisher unknown

Shrimp Toast

1 pound shelled and deveined shrimp, finely minced
3 tbsp finely minced onion
1 egg, beaten
1 tsp flour
2 tsp lemon juice
3/4 tsp salt
dash pepper
6 slices bread

Prepare oil as for beef fondue above.
Mix together all ingredients in food processor except bread, until a smooth paste is formed. Trim crusts from bread and cut each slice into 4 to 6 squares. Spread both sides of bread with paste. Serve with hot fondue oil. Cook each toast for 1-2 minutes. Cook toasts within 30 minutes of preparing.

If a gal drops her meat or bread in the fondue pot, she's supposed to give a big, wet kiss to the lucky guy sitting closest to her.  If he rigs her bread to fall in, it doesn't count...    who says it's not fun-due!

 

The Soybean Cookbook, by Dorothea Van Gundy Jones, Arco Publishing Co

Sugar Cookies
1/2 c shortening
1 c. brown sugar
1 egg
1/2 c milk
1/2 c soy flour
2 c all purpose or whole wheat pastry flour
1/2 tsp salt
1/2 tsp vanilla

Cream shortening and sugar until fluffy. Add egg and combine; sift together dry ingredients in separate bowl. Alternately add flour mixture and milk to shortening mixture. Add vanilla and mix well. Roll out to 1/4 inch thickness on a floured board, sprinkle with sugar and cut out with cookie cutters. Bake on greased cookie sheet in 350 degree F oven until brown.

Soybean and Tahini Dip

2 c cooked green soybeans (Edamame)
juice of 1 lemon
1 tbsp chopped parsley
sprinkle of garlic
3 tbsp tahini paste
mixed herbs, your choice
salt

Liquefy soybeans in food processor; add tahini, lemon juice, parsley, and salt. Mix. Use as dip for raw vegetables or crackers.

Here's one you'll NEVER want to try...

Soy Carob Fudge

1/4 c vegetable butter (?)
1/2 c honey
1/2 c carob powder
1/2 c nuts
3/4 c to 1 c soy milk powder
1 tsp vanilla
chopped nuts or crushed cereal crumbs

Cream honey and butter, add remaining ingredients. Shape into logs about 6 inches long. Roll in crumbs or nuts. Refrigerate and slice into patties.

New York Times Natural Foods Cookbook, Avon Books, 1971

Danish Green Tomato Soup

1/4 c butter
2 sliced onions
8 green tomatoes, cut into chunks
1 cup chicken or beef stock
1 tbsp arrowroot
1 c milk
sea salt to taste
ground black pepper
1 tsp sugar
sour cream or yogurt
chopped chives or dill weed

Melt the butter in a heavy skillet and sauté onions and green tomatoes until soft but not brown. Puree in a blender or food mill. Add the broth. Blend the arrowroot with the milk and add to tomato mixture. Bring to a boil, stirring constantly until mixture thickens. Season with salt, pepper and sugar.
Serve topped with sour cream or yogurt and chopped herbs. May be served chilled or warm.

 

Oh no... I smell more carob powder coming up

Goat's Milk Carob Fudge

1 1/2 c honey
2/3 c goat's milk
2 tbsp butter
1/3 cup carob powder
1 tsp vanilla
1/3 c chopped nuts

Place honey, butter and carob powder in a heavy saucepan. Heat, stirring until well blended, then dont stir and cook until reaches 238 degrees on candy thermometer (soft ball phase). Cool to lukewarm then beat until it loses it's shininess; work in nuts and vanilla. Pour into greased pan and cut into squares when set.

All I want to know is, what did they suddenly have against chocolate?  Carob sucks!

Country Stars' Cookbook

What goes better with a good meal than big hair and sequins?

Women, and men, were gaining a keen interest in getting back to the roots of cooking - fresh ingredients and care in preparation.  The guys at Pillsbury were no dummies, and launched a new magazine for gourmets - Bon Appetit.

Buttermilk Tea Biscuits
2 c sifted flour
2 tsp baking powder
1 teaspoon salt
1/3 c shortening
3/4 c buttermilk
milk
Sift together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse corn meal. Make a well in the center of the mixture and pour in the buttermilk all at one time. Blend together with a fork. Form dough into a ball and place on a lightly floured board. Knead lightly with finger tips 12-15 times. Gently roll out dough 1/2 in thick. Cut out dough with a floured 1 1/2 in cutter and place 1 inch apart on greased baking sheet. Brush tops lightly with milk. Bake in a preheated oven at 450 degrees for 10 - 15 minutes until golden.

 

The chile con carne recipes of the 1950's call for a whopping 1/4 teaspoon of chili powder. One positive aspect of the 1970's is that it seems Americans had finally discovered seasonings, and weren't afraid to use them. Much to the delight of the Tabasco company (who put this leaflet out):

"To a very few experts in the ancient language of certain Mid-American Indians, the word "tabasco" means "land where the soil is humid" - Back to Homemade Cooking

 

This recipe is for the new fangled Crock Pot, as well as for those losers who still only had an oven to work with.

Razorback Ribs

4 to 5 lbs pork spareribs
salt
1 large onion, chopped
1 6 oz can tomato paste
1/2 c water
1 beef bouillon cube
1/4 c Worcestershire sauce
1/4 c white vinegar
1 tbsp honey
1 to 2 tsp Tabasco sauce
1 1/2 tsp liquid smoke
1/4 c soy sauce
1 clove garlic, minced
1 tsp dry mustard

The Traditional Way:
Heat oven to 400degreesF. Sprinkle ribs with salt and place in shallow pan. Bake 30 minutes, turning once. Pour off fat. Simmer remaining ingredients 10 minutes. Coat ribs generously with sauce. Reduce oven temperature to 325degreesF. Bake ribs 1 1/2 hours, basting occasionally with sauce.

The Modern Way:
Heat oven to 400degreesF. Sprinkle ribs with salt and place in shallow pan. Bake 30 minutes, turning once. Pour off fat. Mix remaining ingredients. Drain ribs and place in electric slow cooker. Pour sauce over ribs. Cover. Cook on low for 10-12 hours. (High 4-5 hours)

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