Sunday, June 10, 2012

A Fun Cookbook

"More Back of the Box Gourmet" by Michael McLaughlin   Simon & Schuster   144 pages   $15

I liked this book because McLaughlin is a man who is on a mission to taste all the flavorings possible.

The first chapter is entitled "Feeling Condimental" and includes such as Hot 'n Nutty Cookies which have a shot of Tabasco and Love Apple Pie with 1/3 cup of catsup!  Catsup was invented (?) in China in the early 1700s, but called "ket-tsiap."  He writes that the finished pie will have a sweet-tart taste and a pinkish red color.

I can't eat dessert after dinner (3 a.m. sugar rush, elbow poking Richie, "Hey, wake up!  Let's go down to Long Beach and go dancing!") but I have been known to pensively consume a Dove bar or a handful of cookies in the afternoon.  This sounded appealing to me because it's sweet and gooey.  They go together in my mind...


One 2-layer sized packaged white cake mix (a good start, if you asked me)
One 21-oz. can of cherry pie filling
Two 6-oz. packages of Heath Bits 'O Brickle
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teas. ground cinnamon
1/4 cup butter
1/2 cup slivered almonds
1 cup sifted powdered sugar
4 or 5 teaspoons of water

Do the cake mix per its instructions.  Stir in one bag of Heath Bits 'O Brickle and spread on the bottom of a greased , floured 13x9x2 pan.  Top with the canned cherries in a smooth layer.

Now for the topping.  Combine the flour, brown sugar and cinnamon.  Cut in the butter until the whole thing looks like crumbs  then stir in the second packge of Brickle Bits and the almonds.  Put this on top of the cherries and bake for 40 to 45 minutes in a 350 degree oven.

Mix the powdered sugar and water together and drizzle on top of the finished cake as frosting.

This is the mandatory "You've got to be kidding!" recipe.  Make cole slaw and blend it into Knox unflavord gelatin.  When it "sets," cut it in squares and serve it buffet style!  His recipe:

2 envelopes Knox Unflavored Gelatine
2 T sugar
1 3/4 cups boiling water
1 1/3 cups mayonnaise
1/4 cup lemon juice
4 cups shredded cabbage
1 cup shredded carrots
1/4 cup finely-chopped onion

Put the gelatine in a large boil with the sugar, add the boiling water and stir or whisk till the gelatine is dissolved.  Then beat in the mayonnaise, lemon juice and finally, add the vegetables.  Pour it into a loaf pan (11 x 7 in.) and chill.  Cut in squares and dazzle the world.

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