On Top of Old Meatball, All Covered With Cheese...

     Sub shops were everywhere when I was growing up in Baltimore.  Serving everything from cheesesteaks to pizza subs, cold cuts and meatball subs it was good food at great prices.  While never touted as health food it was what it's loyal customers wanted, a quick filling lunch or something to settle the stomach after a night of drinking.  I have firsthand experience with this, queasy stomach from too much alcohol?  Nothing settles things down like greasy food which makes no sense but who am I to question alchemy?

Hashed Leftovers

     Many times after the holidays we're left with mounds of leftovers from an overindulgent feast of Brobdingnagian proportions and we're completely flummoxed as to what to do with them.  I didn't even cook this much for Christmas but I did have a rather large turkey and now I'm left to decide what to do with the leftovers.  Part of it is getting mixed up into turkey salad using the Chicken Salad Recipe but with the rest I'm left to get creative.

Chicken/Turkey Croquettes

I have written about Chicken Croquettes before here but that recipe hailed from the 1930's.  I found another recipe for the same thing but this one dated from 1920 and the overall ingredients were different from the 1930's recipe.  The first time I made these I used leftover chicken, but I tried them again with turkey and the end result it the same.  You can make a simple white sauce as an accompaniment to these or just have them as is.  The vintage way to have these would have been as a luncheon with some Lettuce Salad w/ Piquant Dressing and some Banana Walnut Bread.

A Hannibal Lecter Smile

Creepy Armour salesman guy would positively love to sell you some of his sausages, just don't ask what they're made of... really.  With that Hannibal Lecter smile would you buy processed meats off of this guy?  Apparently this was a 1917 version of an award winning smile but nowadays it's a "You're going to the funny farm smile".  From the look of the ad Armour used to be into salting, curing or canning anything they could get their hands on.  Not surprising really, it's 1917 and refrigeration was just getting off of the ground.  Everyone still used iceboxes and foods had to be preserved in a non-refrigeration manner.  Of course this also involved the copious use of salt in preservation which meant the average person consumed roughly 5x the present day RDA of sodium.  Oddly enough though, for sodium being the great bugaboo of heart attacks that the FDA says it is, I rather think people back then had them less often than is currently the case.

The Jolly Moonlight Dance of the Sandwiches

I didn't get home until about 11 last night then ate a rather tasteless dinner of a Publix Turkey Sub.  Take it from me, spend the extra money and get the Boars Head Sub from Publix it's a much better product for picnic baskets.  So the combination of being up late and eating late took it's toll on me.  You know, when you start getting weird dreams of I dunno, flying cats, talking tomatoes and Deli Meats doing their jolly moonlight dance?  I suppose twice a year during the solstice the luncheon meats sneak out of their deli cases for a fairy romp on the beach.  At the end they transform themselves into not just sandwiches but Sandwi(T)ches! 

Recipe: Quiche

Building on our Pie Crust Recipe from yesterday today I will give you a rather simple recipe for quiche.  As it stands, quiche came about as a fusion of French and German cook in the Lorraine province.  At the time this recipe was invented, c.1905, Lorraine was split in half between the German Empire and France.

Ad: Underwood Deviled Ham

Underwood Deviled Ham 1906

 Underwood Deviled Ham, ah what memories.  This used to be a treat for lunch when I was a kid, spread on a sandwich it was very tasty stuff.  Over the years and into adulthood I got away from eating it though as it's a rather high fat bit of canned ham paste.  When I found this ad I knew I just had to procure a can and see if it still tasted the way I remembered.  Unfortunately it did not.  Whether by the difference in taste memory that time brings or the slow devolution of old time products into "cost effective" recipes, I found that the taste was just blander than I remember it being.