It’s been almost a year since my last post. True, I haven’t really cooked much from the St. Mark’s Women’s Club cookbook, which was the original basis of this blog.
I’ve thought a lot about this blog. I’ve thought a lot about my journey in life, especially this past year, which was difficult on many levels. What has helped me cope and grow this past year has been making things. Creating has helped calm me through various crisis and has given me the confidence to go outside my comfort zone.
A few weeks ago, I read an article about “passion projects”. Passion projects are things that people do because they love what the projects are. In the article, someone described their passion project as the thing that they looked forward to after a day at work. My stitchery has been that project for me.
I plan on using this blog as a way to share my passion projects with you. I promise, there will be more posts. And who knows? Maybe I will through in a vintage recipe 🙂
Actually, the title of this recipe in the St. Mark’s Women’s Club Favorite Recipes book is Pizza Bits. I made this recipe as an appetizer for Easter. When I texted my bestie to tell her about it, my phone autocorrected “pizza bits” to “pizza boys” because, obviously, that makes so much more sense.
This recipe by Carol Maxwell is on the first page of the cookbook; in fact, it is the very first recipe in the book!
1/2 c. chopped, pitted olives
1/2 c. drained canned tomatoes
1 c. grated Cheddar cheese
dash garlic salt
7 bread slices
(DO AHEAD): In small bowl, blend olives with tomatoes, cheese, oregano and garlic salt. Refrigerate until needed.
(30 MINUTES BEFORE SERVING): Heat oven to 400 degrees F. Toast bread, butter it then spread with cheese mixture.
(To SERVE): Cut each toast into 4 squares. Serve at once.
What I Did
What initially appealed to me about this recipe is its make aheadedness.** Although we had a small Easter dinner, I do appreciate anything I can do ahead of time.
Much like many of the recipes in the cookbook, there is a an ingredient not initially listed that lurks buried in the procedural section, much like how one of my cats hides under the bed to attack your feet when you least expect it. This particular cat, uh, ingredient is butter.
I pretty much followed the recipe as directed. I didn’t use the oven to melt the topping; I used our NuWave oven instead because it is much easier than our actual oven. Also, the actual oven had our Easter ham in it.
When I removed the melted Pizza Boys from the NuWave Oven, I have to admit they looked less-than appetizing. In fact, they looked like were pre-digested. I forged ahead, cut the toasts into quarters, and served them to my guests anyway.
Having said that and after looking at the visual, these were really good! I think they were the most popular appetizer I served. They tasted like pizza and there is something about the marriage of melted butter and cheese that really works; so much so that I have begun to butter leftover bread, put Parmesan cheese on top of it, bake it, and eat it with salad.
I do encourage you to try this recipe–it’s pretty good!
*Recipe is transcribed exactly as written, including capitalization and sentence structure.
The first recipe I have tackled from the St. Mark’s Women’s Club Favorite Recipes book 1971 is Marshmallow Roll by Letitia Angevine.
All I know about Letitia Angevine is what I found through one of those websites that pulls from public records. Apparently, Ms. Angevine passed away in 1994 at the age of 88.
The recipe for Marshmallow Roll is this:
1/4 lb. butter or oleo
2 sq. semi-sweet chocolate
1 egg, beaten
1 pkg. miniature marshmallows
1 1/2 c. confectioners sugar
1/2 c. walnuts, optional.
Melt chocolate and butter together in a double boiler, add egg, remove from heat and stir in the rest of the ingredients. Sprinkle a little coconut on unwaxed paper, put in refrigerator to chill.
What I think is fun about old recipes is that they may not be exacting in what size of ingredient you might need. For example, there were a few different sizes of packages of miniature marshmallows to choose from. Also, baking chocolate is sold in bars and each brand has different size squares. So, there was some interpretation on my part.
How It Worked:
I used unsalted butter for the butter/oleo portion of the recipe. I didn’t include the walnuts because no one in the household was interested in eating them in the marshmallow roll. I wasn’t sure what unwaxed paper was, so I used parchment paper. I also made a double boiler.
The mixture was really sticky before I added the marshmallows. I wasn’t sure if they were supposed to melt, but they just kind of melted a little and made everything stickier.
After I mixed everything together, I realized that there were no directions on how to shape the thing, so I lined a Pyrex Fridgie with parchment paper and hoped for the best.
I am told the resulting dessert looks like it has already passed through someone’s digestive tract. It makes me think of that George Carlin* joke about eating a candy bar while using the toilet.
Having said that, the Marshmallow Roll tastes pretty good. It’s very sweet. I guess it would be with the amount of confectioner’s sugar I used.
And that, folks, is how the marshmallow rolls!
* While I was writing the George Carlin bit, I yelled to my husband in the other room, inquiring whether or not it was Carlin who did the bit about eating a candy bar while on the toilet. My husband said, “Allegedly. Also, all quotes anymore are from Kurt Vonnegut or George Carlin.”