Mar 26 2009
Blasts from the past
*** A WORD FROM THE KITCHEN ***
They opened an old fashioned candy store around the corner
here a few weeks ago and I’ve been We’ve all been talking
about our old favorites we ate as kids like the candy dots
paper (which was just too much work for me), the little wafers
with candy inside, or how about the gold rush gum> Anyone
remember the Marathon bar? The commercial said “it’s sloooo
ooooooo…..good!” That was my fave just a rope of chocolate
covered braided caramel like a Twix with no cookie in it.
That been gone for ages but most things you can still get.
I can recall getting gum by the rope Bubs Daddy? They even
had candy cigatettes that blew real smoke believe it or not.
Send me your absolute favorite candy from the past from Razzles
to Xots I’d like to see what my readers think.
Speaking of bringing them back how about an old fashioned
casserole today? DOesn’t get more old school than good ol’
CHICKEN POT PIE…I still love those things but I do try to
stay away from the candy these days ;o)
Do allow the pie to cool before digging in to avoid the
scalded mouth sybdrome it’s like hot lava when it first
comes out!
Enjoy! Marzee
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RECIPE: OLD FASHIONED CHICKEN POT PIE
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INGREDIENTS:
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 small onion, diced
1 tsp butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried parsley
salt to taste
2 9-inch prepared pie crusts
DIRECTIONS
Preheat oven to 350 degrees. Saute diced onions in butter
until soft. To that pan stir in chicken and vegetables
until combined. In a small bowl combine chicken soup
and milk and pour into pan with chicken mixture. Add pepper
and parsley. Put bottom pie crust into an ungreased pie
pan (or use the disposable tin it came with). Pour entire
filling mixture into bottom pie shell. Cover with top crust
and seal edges (don’t worry if it isn’t smooth). Do cut
several slits in the top to allow steam to escape. Bake
for 30 minutes, or until golden brown. Allow to cool 10
minutes before serving.
YIELD: 1 pie
Category: Chicken, Casseroles, Pies, Comfort Food, Potluck
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MARZEE’S CORNER
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SIMPE CASSEROLE TIPS:
To save time, though not necessarily money, stock up
on pre-cut and peeled vegetables like carrots, onions,
and broccoli florets available in either your supermarket
produce aisle or salad bar-you’ll discover they make
casserole preparation a snap.
When you don’t have the specific casserole baking dish
called for in a recipe, it’s best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.
When reheating casseroles, it’s best to defrost them
in the refrigerator overnight. If that isn’t possible,
cover and reheat in a 350°F (175°C) oven, allowing
almost double the baking time. To test for doneness,
insert a knife or a wooden skewer in the center of the
food, if it’s hot to the touch when removed trust that
it’s hot throughout.
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved.
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Info regarding Marathon Bars:
http://www.oldtimecandy.com/curly-wurly.htm
Hi Marzee,
There are two candies that I remember always buying at the candy store. One was Mary Janes, with the chewy taffy outside and a peanut butter filling inside. I am sure my dentist disapproved of these for all the fillings they pulled out.
The other was Clark Bars, chocolate covered with that crispy crunch inside.
These were and still are my favorites whenever I can find them.
We too have old fashioned candy shops at some of our malls, and flea markets. They give out a bucket and let you browse the rows stocked with a lot of the old time candies. They sell by the pound and by the time I reach the cash register, my bucket is quite full and subsequently my wallet quite empty.
Favorite old time candies are – Clark Bar, Zagnut, Zero (with the chocolate nugat and white chocolate covering) There is an old style sweet shop here that has found them on line and sells them. $1.00 each so I do not get them often.
Blasts from the past–oh my yes! Such fond memories! I was partically fond of the lipstick candy growing up in the early 70’s, but I thought it was a good thing when someone took those off the shelves when reports of kids trying to eat the real thing and getting terribly sick was first page news. Same thing happened with the candy cigarettes when they became extinct too. I don’t know why the MARS bars stopped;I was sorry to see them go and I remember when the Sky Bar had a strawberry nougat as well as the other flavors. I understand why the Twinkie creme center was replaced with a vanilla flavor, but I remember when Banana was the norm. When I wanted vanilla, I had a choice between a Hostess Cupcake or a Ding-Dong, dealing with the chocolate as well. I remember those candy pieces on long paper strips as being referrred to as Do-Dads and I still call them that!
The Candy Baron located on Pier 39 in San Francisco is my connection to the past. The price tag is pretty steep as well as the gas to get there, but it is worth all the trouble.
Thank you for letting me share,
Sincerely,
Mrs. J Gauci.