The wonderful staff at the Fox River Grove Memorial Library made this sign for my program last night and they were kind enough to make me a copy. I had so much fun talking about the history of Moon Pies, Snoballs, Googoos, S'mores and Mallomars. That audience was wonderful - great stories and comments. Great fun!
I have a few more frankfurter art recipes from the Barbecues and Picnics book:
Nutty Pups
Broil franks to suit yourself. Serve in hot toasted buns spread with chunk-style peanut butter. Great when made with Frank Wrap-ups. Pass pickle relish. (and Pepto Bismol)
Sloppy Joe Franks "Youngsters like this as is. Grownups dash in more hot pepper sauce." (Why? Does it taste bad?)
1/2 cup chopped onion
2 tablespoons butter
1 pound 8 - 10 frankfurters, cut in thirds
1 can condensed tomato-rice soup
1/3 cup water
1 to 1 1/2 tablespoons bottled steak sauce
1 tsp. prepared mustard
4 drops bottled hot pepper sauce
Coney buns, toasted, buttered
Melt butter in skillet over coals. Add onion; cook till soft. Add remaining ingredients. Let bubble slowly without covering, about 15 minutes or till sauce is nice and thick. Stir once in a while near end of cooking. Ladle into buns. Makes 8 - 10.
Tonight I have one of my favorite teen programs of the year - CSI with Michael A. Black and Dave Case. Both men are police officers and authors. They do a crime scene for my teens which is always fun.
2 comments:
Hello Amy,
I'm glad your talk went well last night. What a fun job you have - talking about the history of food!
I collect vintage cookbooks - even though I don't cook! Isn't that crazy. But I love all the history there.
Ran across a Mallomar ad in an old Life Magazine (early 60's?) recently. Do you know off hand when Mallomars were introduced?
Thanks so much...
Hello:
I do have a lot of fun with my vintage cookbook talks. I too don't cook from many of the books, but I do cook from a lot of them. Here's what Wikipedia says about Mallomars - that is echoed on the Nabisco website.
Mallomars
In the US, Mallomars[18] are produced seasonally at Nabisco. A graham cracker circle is covered with a puff of extruded marshmallow, then enrobed in dark chocolate, which forms a hard shell. Mallomars were introduced to the public in 1913, the same year as the Moon Pie (a confection which has similar ingredients). The first box of Mallomars was sold in West Hoboken, NJ (now Union City, NJ). Nabisco discusses it with a short story printed on Mallomar boxes.
Because Mallomars melt easily in summer temperatures, they can become difficult to find during the summer: they are generally available from early October through April.[19] Devoted eaters of the cookie have been known to stock up during winter months and keep them refrigerated over the summer; though paradoxically, Nabisco markets other fudge-coated cookie brands year-round. Seventy percent of all Mallomars are sold in metropolitan New York. The issue of Nabisco's choice to release Mallomars seasonally became a parodied topic on a sketch delivered by graphic artist Pierre Bernard on Late Night with Conan O'Brien.
According to the box, Mallomars are made in Canada by Kraft Foods. In Canada, these are known as "Dream Puffs."
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