White Fish in Wine Sauce (adapted from Sunset Cook Book, 1949)

White Fish in Wine Sauce captures the West Coast vibe of the Sunset Cook Book, a colorful warm-weather meal that dresses up fresh seafood with vibrant Spanish flavors.  Delicate and filling, casual and elegant, and only takes an hour or so start to finish.  It seems like a perfect weeknight dinner for the California coast, served outdoors……

Smoky Onion Pie (Tennessee, 1996, adapted)

Smoky Onion Pie is a cheesy, savory pie that comes off as something between a gratin and a quiche.  This recipe comes to me by way of a 1996 cookbook from the Crye-Leike Realty company, a Tennessee-based real estate company.   Crye-Leike has published more than two dozen cookbooks from their founding in 1977 up through……

Tomato Barbecue Jell-O Salad (Georgia, 1960s, adapted)

This is one of those recipes that belongs to another time and place, and probably should have stayed there.   Savory Jell-O salads have always fascinated me, but I don’t get around to making them all that often.  There’s usually a weird crunchy ingredient like celery or chopped nuts that prompts the gag reflex just reading……

Curry Spread (adapted from Hotpoint Storybook Kitchen Cookbook, 1964)

Curry Spread is a simple appetizer spread made from blue cheese and mayonnaise.  This recipe is adapted from the Hotpoint Storybook Kitchen Cookbook, a 1964 cookbook published by General Electric to coincide with their exhibit at the World’s Fair.  Curry Spread won’t going to win any awards for originality or flavor but it exemplifies the……

Tennessee Barbecue Sauce (Tennessee, 1978)

I’ve lived out West all my life where “barbecue” means either tri-tip, hamburgers, or some sort of hodgepodge of Kansas City and Texas-style barbecue from somewhere else in the United States.  I’ve traveled enough to realize that this it utter heresy to some folks, where each regional variant is held as the one true barbecue…….

Cheesy Olive English Muffins (adapted from Breakfast & Brunch, 1990s)

Cheesy Olive English Muffins is my favorite quick and easy recipe from the Breakfast & Brunch cookbook in the Country Kitchen collection.   Like all recipes in this cookbook it is included as part of a multi-course brunch menu.  It is recommended as a starter to accompany an Oyster and Bacon Omelet, melon balls, and……