Mmmmm… Meat Cookies!  This recipe for Sanbusek, aka Meat Cookies, (actually, it is more of a turnover) is from Cooking With A Foreign Accent, published in 1952 by Sunset Publishing. The recipe is part of their Lebanese Dinner Recipe section, and sounds very tasty.  Almost like a basic Cornish Pasty minus the potato. Tiny turnovers, filled [...]

subtitled (the Hungarians want her recipe) 1 small onion, chopped 4 buttons minced garlic 1 Tbs. bacon drippings 1-1/2 lb. ground steak Salt & pepper to taste 1 Tbs. chili powder 1  8-oz. can tomatoes 3/4 cup uncooked rice Sauté onion and garlic in bacon drippings. Add ground meat and brown. Then add seasonings, tomatoes, [...]

Watch out Big Mac & Whopper, here comes the Pyramid Burger!  This recipe comes from the 1963 Guide to Better Cookouts and I can not wait to make one!  (Not sure how you’d eat it though…) Pat out three sizes of meat patties–large, medium and midget. Grill them to order–rare, medium-rare, or medium. Then stack [...]

This recipe comes from the 1948 Watkins Cook Book which is filled with tantalizing vintage recipes. 2 pounds round steak 2 cups cooked spaghetti or 1 cup cooked rice 1/4 cup bacon fat 1 teaspoon Watkins Chili Powder 1 teaspoon salt 1/2 can tomatoes 1/2 can corn 1 onion, chopped Salt and Watkins Pepper to [...]

This recipe comes from Mrs. Beeton’s All About Cookery which was published in England in 1961. It is a little more “extravagant” than what some consider “traditional” Cornish Pasties since it has herbs and gravy.  Plus it only has a 1/2 teaspoon of onion?  That is crazy talk!  I love the description for the pastry [...]

This recipe is from A Treasury of Great Recipes by Vincent & Mary Price, and originally comes from Sardi’s Restaurant in New York. (I decided to link the Wikipedia entry since it gives much more history than the actual Sardi’s website does.) London broil, which is served at all to few restaurants, is my favorite [...]

This fine little recipe is from the cool Cookbook for Young Moderns, published in 1956. 1. Turn on over and set at 325 (low moderate) 2. Drain and measure 1/2 cup juice from 1 lb can tomatoes 3. Let rest of juice and tomatoes stand until needed. 4. Mix well in a 1- 1/2 quart [...]