The end is in sight
The end of “Mad Men” is in sight.
The award-winning series wraps up May 17. So we’ve been digging through The Spokesman-Review archives for Dorothy Dean recipes that might be fun for your 1960s-themed TV viewing parties celebrating – or mourning – the end of the show.
Dorothy Dean was a pseudonym for newspaper’s home economics department from 1935 to 1983.
Here are a couple of vintage recipes from the Dorothy Dean collection.
Swiss Cheese Fondue
From Dorothy Dean, The Spokesman-Review archives
1 clove garlic, split
1 pound natural Swiss cheese, shredded
2 cups Chablis or Rhine wine
4 tablespoons cornstarch
2 tablespoons Kirsch
2 tablespoons water
Salt, pepper and nutmeg, to taste
8 crusty French rolls, cut in 1-inch cubes
Rub inside of deep saucepan with garlic clove. Put cheese and wine in pan. Cook over medium heat, stirring constantly, just until cheese melts – no longer. (If cheese doesn’t melt, turn up heat). Cheese and wine will not be blended yet.
Make a smooth paste of cornstarch, Kirsch and water (use 4 tablespoons water if Kirsch is not available). Stir into cheese and wine mixture. Continue cooking over medium heat, stirring until fondue is as creamy and thick as medium white sauce. Season to taste with salt, pepper and nutmeg.
To serve: Turn fondue into blazer pan of chafing dish. Keep bubbling hot over low heat or use water bath inset. Everyone spears a bread cube with fork or wooden pick then dips and swirls it in the hot cheese mixture.
Yield: 3 or 4 as a main dish, 6 to 8 as a nibbler.
Frank Penny Appetizers
From Dorothy Dean, The Spokesman-Review archives
2 cups tomato juice
½ cup chili sauce
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon salt
1 small bay leaf
1 teaspoon whole cloves
1 teaspoon peppercorns
8 frankfurters cut in ½ inch rounds
In a saucepan, combine tomato juice, chili sauce, vinegar, brown sugar, salt and spices tied in a cheesecloth bag. Simmer, uncovered, 15 minutes. Cool, then cover and refrigerate 1 hour. Remove spice bag. Add frankfurter rounds, and simmer until heated through. Serve from chafing dish with water bath inset in place.
Yield: 4 to 5 dozen appetizers