Little garnish, little glory, big surprise
Thanksgiving Preparation: Stage One

For the ladies who lunch

Besides the enchantment the authors of Good Housekeeping Menus For A Whole Year Of Dinners have with meat-filled meat, they also have an overarching fondness for combining other types of ingredients one never before thought to combine. 


Did you quickly realize those are chunks of crab meat mixed into the rice and pineapple? Olives, too, of course, and a creamy bottle dressing. French, back before (American) French dressing turned into a bright red syrupy affair. How you can tell this is for supper and not brunch is that there is no coconut in it. I feel certain that if it were to be eaten earlier in the day, or perhaps for a party, coconut would have been introduced as a special flavor sensation. 

The "Cream of Mongole" soup is fascinating. I can't decide if awful or not, to combine pea soup with tomato soup. I applaud the addition of sherry, no question there. It's actually a thing, though; the GH people didn't make it up. (More on recipes they adapted from "tradition," later.)

This meal, as you see, was to be served with buttered broccoli and French bread, and a jelly roll for dessert. Not certain if the colon would be refreshed or merely confused, but it's definitely a menu for every woman over the age of 55 back in 1971. My grandma would have been nuts for this stuff.