Vintage Baked Olives, Cookies and Cornbread

November 4, 2015

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As promised yesterday, here are some less rococo recipes from this issue of Gourmet.

First up, one that intrigues me.  Friends are stopping by for drinks tonight, and I definitely plan on serving them these little tidbits.  (I cut it off too early, but the point is to bake them for 15 minutes and serve them warm.)

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As for these cookies, I’m pretty sure they were a Gourmet favorite, one we reprinted many times. 

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And this recipe sounds rather radical for the time – that’s a lot of jalapenos for the sixties!

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3 Comments

  • Robert Fenerty says:

    Thanks for posting these! It is completely adorable that your photos are pasted into the blog upside down.

  • Laurie Porter says:

    The Baked Cheese and Olives recipe was my mother’s go to cocktail party food in the 60s. The constant trays coming out of the oven-and I was allowed to pass them when they had cooled slightly, whilst also eating more than my fair share. I can hear the tinkling of ice cubes in the cocktail glasses. Thank you for sharing.

  • Rob Marais says:

    In re the jalapeño corn bread: really now. Sugar? Wheat flour? Baking pans instead of a proper cast iron skillet? I know this is a vintage recipé but it reads more like a leftover from Hallowe’en! Having made a proper Southern buttermilk chili cornbread in the requisite seasoned cast iron skillet, with diced sautéed jalapeños added (no flour or sugar, self-rising cornmeal used, true disclosure) I achieved an infinitely more satisfactory result with a much better crust than a baking pan could ever give. Then again, I was raised in the South where hot bread, cornbread or biscuits, is a daily thing and we tend to be protective toward what we love.

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