This, my friends, is amazing: a complete set of My Great Recipes card collection from 1980.
Back in June, I told you about an amazing collection of 1970s drinks and appetizers that I’d scored at the local thrift store. Though lightening rarely strikes twice, the cookbook collecting gods and goddesses were by my side during a recent return trip.
I think that’s what it’s called. I’ve found similar on Ebay, but (so far) not the exact collection.
Based on the musty smell that wafts from each card, this was stored in a basement.
Some cards stick together, but it’s easy to gently pulled them apart.
I haven’t counted all of the cards – maybe there are a hundred?
There’s a tempting recipe for Quesadillas, except in 1980 you’d make make the flour tortillas yourself.
And it weighs a ton. Or more like 10 pounds.
A heavy, see-through, smoky-brown plastic case protects the cards.
The case was damaged, but not destroyed. Maybe it was dropped, or something heavy landed on top of the case.
Still, at $1.99, this is an amazing find for a mid-century food lover. Did I mention the brown separator cards?
This is how you might get new recipes before the interwebs. You’d buy the starter kit with say 100 recipes, then additional recipes arrived each month; eventually you’d acquire the entire collection. Not so different from Bon Recipe (that I received for a few months in 2016; then they shut their doors,) or from the voluminous food blog choices today.
You’re encouraged to write and ask questions, or give advice, or share your favorite recipe. And they promise to help you with whatever cooking problems you might have.
And the “Cardmark” card is functional. When you remove a card to prepare the meal, you insert the Cardmark. That way, when you’re done cooking, it’s easy to find where to replace the recipe card.
Appropriate to the times, the collection is heavy on meats, cheeses, and creamy sauces. I was surprised to find a vegetarian section – also laden with cheese and cream. But also a Vegetable Curry that looks pretty easy to whip up.
- 1 small onion, chopped
- 1 clove garlic, minced or pressed
- 1 tart apple, peeled and diced
- 2 teaspoons curry powder
- 2 tablespoons oil
- 2 medium carrots, peeled and diced
- 1⅓ cup diced yellow summer squash or zucchini
- 12/3 cup uncooked, long-grain brown rice
- ½ cup raisins
- 2 vegetarian bullion cubes
- 2 cups water
- 1 tablespoon lemon juice
- ½ cup frozen peas, thawed
- ½ cup coarsely chopped roasted peanuts, almonds, or cashews, optional
- In a large saucepan, saute onion, garlic, apple, and curry powder in oil for about 5 min.
- Add carrots, squash, and rice. Saute about 5 min. longer. Add raisins, bouillon cubes, water, and lemon juice. Bring to boil.
- Cover and simmer, stirring occasionally, for 35 min. or until rice is tender and liquid is absorbed. Stir in peas. Heat through. Sprinkle with nuts, if used.
- Good served with: Chutney, chopped green onions, shredded coconut and/or other condiments.
For 2 servings: Half of the ingredients.
For 8 servings: Double the ingredients but only use 3½ cups water.