![]() If that sounds pretty good, I promise that it’s 50x better than you’re imagining. ![]() Broil that shit for 7-8 minutes, and out comes this hot, bubbling wreck that looks and smells amazing even before you garnish it with a maraschino cherry. Top with spoonfuls of sugar and cinnamon, and then add a pat of butter. Okay, so you cut a grapefruit in half, and then cut around the membranes so that the fruit is safely detached from the peel. Still a relatively popular dish, this was my first crack at the fabled Broiled Grapefruit. The cookbook I got this from offered no photographic assistance, but the dish still looked like it belonged on its front cover. Add diced celery, avocado slices and chunks of jellied cranberry sauce. There’s a fine line between class and trash, and I’ve come to realize that pure nirvana exists squarely on that line. My description won’t be much help, but here it goes: It’s like the free salad course from a mid-level restaurant that desperately wants you to think it’s fancy. Little did I know that the ridiculous components of avocado slices, cubes of cranberry sauce and goddamned french dressing would make for something that I’d make-and-eat even when there wasn’t a Dino Drac review on the line. To be honest, I only made this Avocado-Cranberry Salad because it sounded like a good photo. Thing to note: I’ve tried all of these, and ALL of them are good. ![]() Some of the appetizers were doubtlessly in bad taste by today’s standards, but despite such reader responses as “no thanks” and “that’s literally shit,” most of them turned out better than they sounded.īelow are five more recipes for ancient holiday appetizers, predominantly plucked from the pages of hardbound Better Homes and Gardens books from the 1960s. In 2012 and again in 2014, you’ve seen the results of these bizarre experiments. ![]() This obsession hits a fever pitch during the holiday season, because even if the cookbooks made no such claims, every appetizer in them sounds Christmassy to me.Īfter spending many years simply reading these ancient recipes, I’ve spent the last few years actively putting them to use. Specifically, cookbooks from that weird stretch of years when every other recipe called for unflavored gelatin. Another Batch of Ancient Holiday Appetizers!Īh, it’s that time of year again! Time to make funky appetizers from the 1960s!Īs longtime readers know, I’m obsessed with old cookbooks. ![]()
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