Vincent Price Cooking Club- Recipe Two

For this post, I made the Chili Pie recipe from Mary and Vincent Price’s Come into the Kitchen Cookbook. This recipe was very, very easy because you use packaged cornbread mix. As I mentioned in the first VPCC, I am a vegetarian so I omitted the ground beef. It was still delicious! Chili Pie could easily become a staple. I will definitely be making this again and again. As someone originally from the South, I grew up eating cornbread, so I love this!

Chili Pie

1 pound ground beef

1 onion, chopped

1 tablespoon oil

1 cup cooked red beans

1/2 teaspoon chili powder

1/2 teaspoon salt

1 tablespoon Worcestershire sauce

Tabasco sauce (a dash)

8 ounces tomato sauce

1 8- or 10- ounce package cornbread mix

 

Brown the ground beef and the chopped onions in the oil. Add the red beans, chili powder, salt, Worcestershire, a dash of Tabasco, and the tomato sauce. Simmer for 15 minutes and then pour into an oiled 9-inch pie pan. Make up the cornbread mix as the label directs. Pour on top. Bake in 450 degree F. oven for 20 minutes or till the cornbread is done. Invert on a platter. Makes 6 servings.

DSCF0488

 

 

 

 

Vincent Price Cooking Club

For the first post of the VPCC, I decided to make something from the Come into the Kitchen Cook Book by Mary and Vincent Price. I snapped up this cookbook at a local store here in Salem called the Book Bin. I decided on the Hush Puppies recipe. These aren’t your typical Long John Silvers hush puppies where each one is perfectly round. You can tell just by looking at these that they are homemade. I had a little trouble at first getting them to form into shapes, so I just added another egg.

 

Hush Puppies

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon salt

1/2 minced onions

1 egg, beaten (I used two)

2/3 cup milk

bacon fat (preferably left from fried fish) —NOTE: Because I am a vegetarian, I used vegetable oil.

Mix together the cornmeal , baking powder, and salt. Stir in the onions, egg(s), and milk. Mold into finger shapes and fry in hot bacon fat in which fish has been fried. Makes about two dozen.

The verdict: I really like how these came turned out. The hush puppies had a nice onion-y flavor and the outside was crunchy and delicious! I recommend making this recipe. 🙂

 

 

DSCF0478

Won’t Get Fooled Again

 

 

Image

I’ve been watching Farscape for the first time and I thought I’d do a small post on one of the many awesome episodes of the series. It’s called Won’t Get Fooled Again and it is from season two. If you haven’t seen it, I highly recommend the entire show in general, but this episode was just a blast to watch. In just forty-something minutes, we see Zhaan as a psychiatrist in a suit(!),  Aeryn dressed as a nurse, D’Argo as a hilarious man who likes his beer, Scorpius and Pilot as drummers, and so much more. This episode was just so much fun to watch and it also has a commentary.

 

May: Vincent Price Month–Day Thirty-One

Image

Today is the last day of May…meaning my Vincent Price posts are finished after I hit “publish”. I am so glad that I actually stuck with it. It has been very fun to do a different post every day and I appreciate those who took the time to visit. I can’t think of any other actor that I would post about every day for a month but Vincent Price was a special man.

If I could sum up Vincent Price in five words, they would be: kind, intelligent, talented, adventurous, and curious. I know it isn’t easy to describe someone in five words, but Vincent portrayed himself as being a very nice person who loved to learn and explore the world. He was a brilliant film actor and stage actor. He loved collecting items from different parts of the world. But most of all, he created many different films and other works for all of his fans (or “phans”) to remember him by forever. He was a man who was a celebrity, who walked amongst some of the other greats of his time, but he was also a man who absolutely loved eating hot dogs at sports games and deep sea fishing.

Vincent, wherever you are, I want you to know that you have a fan for life in me. The works you left behind are amazing and you will never be forgotten!

May: Vincent Price Month–Day Twenty-Nine

Vincent Price Cheese Delights – Biscuits

1/2 cup chilled butter
1/2 lb grated sharp cheddar cheese
2 cups flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

split blanched almond, for garnish
salt, to taste

Preheat oven to 350 degrees.

2 In a bowl, cream together the butter and cheddar cheese (you can use an electric mixer, if you like – just be sure not to over-mix).
Mix in the flour, salt, and cayenne pepper.
Gather dough into a ball, cover with plastic, and chill in refrigerator for 1 hour.
Remove from refrigerator and turn out the dough onto a lightly-floured board.
Roll dough to a 1/4-inch thickness and cut with a small round biscuit cutter.
Place biscuits on a non-stick baking sheet, press a half of a blanched almond in the center of each biscuit, and lightly sprinkle the biscuits to taste with salt.
Bake at 350 degrees for 7-8 minutes until golden.

 

 

 

 

 

May: Vincent Price Month–Day Twenty-Six

Image

Today I thought I’d do something a bit different. Since Vincent and Peter Cushing were really good friends, and today would have been  Peter’s one-hundred-and-first birthday, I decided to do a post about him. I haven’t seen a lot of his films, but I know that he was very fond of Vincent. He was also a cultured man who had a vast amount of knowledge. In an interview published in ABC Film Review in November 1964, Cushing stated, “People look at me as if I were some sort of monster, but I can’t think why. In my macabre pictures, I have either been a monster-maker or a monster-destroyer, but never a monster. Actually, I’m a gentle fellow. Never harmed a fly. I love animals, and when I’m in the country I’m a keen bird watcher.” In an interview published in 1966, he added, “I do get terribly tired with the neighbourhood kids telling me ‘My mum says she wouldn’t want to meet you in a dark alley.