Blogtoberfest Day 4: Tuesday's Totally Thrifted Outfit and a Vintage Casserole

While I do not consider myself a fashion blogger, I feel the need to share my love of a totally thrifted outfit. The exquisitely made purse was found at the Salvation Army and inside is discretly marked in gold letters, Holt Renfrew, Made in France. I seem to recall that silk scarf tied to the purse was also found at the Sally Ann. The Talbots double-knit dress was fom Value Village and appears to have been unworn before finding a spot in my closet. The belt was a birthday gift from my daughter who has developed a discerning thrifting eye. The shoes which are right on trend with a cork wedge heel were from my favourite Nearly New Shoppe. What fun to be 'in fashion' mixing vintage with modern in the periennally stylish nautical look with it all thrifted!


Even before I started to collect vintage Pyrex, there were a number of vintage cookbooks in my rather large collection of cookbooks. I am sure that many people have large cookbook collections which occaisionally are thinned out with the discards being donated to the thrift store. The 1968 edition of the Better Homes and Gardens Casserole Cookbook is one that suggests practical ideas rather than just curiosities. In the cooking for a crowd section is a recipe simply titled Chicken Bake on p.132. As I had cooked chicken waiting to be eaten already in the fridge, I thought that I would give it a try. The original recipe feeds 24 so I halved the recipe and still have two meals. (In this picture, already minus two portions in a Gold Acron Space Saver.)The Recipe follows:

Chicken Bake
1 pound medium noodles
1 cup butter or margine
7 cups milk
1/2 cup all-purpose flour

4 10 3/4oz. cans chicken gravy (5 cups)
8 cups diced cooked chikcken
1/4 cup chopped pimento
Bread Crumb Topper

Cook noodles in la large amount of boiling salted water until tender; drain. Add 1/4 cup of butter and 1 cup of the milk. In kettle melt remaining 3/4 cup butter. Blend in flour, 1 teaspon salt, and white pepper. Add remaining 6 cups milk all at once. Cook quickly, stirring constantly, till mixture thickens and bubbles. Add chicken gravy, diced chicken, pimiento and moodles; mix. Spread mixture into two 13x9x2-inch baking dishes. Cover and bake at 350 for 25 minutes.
Bread Crumb Topper
Combine 1 cup fine dry bread crumbs with 3 tablespoons melted butter; blend in 4 ounces process American cheese, Shredded (1 cup). Sprinkle atop. Bake 10 minutes. Serves 24.

I made several alterations besides halving the quantities. I used gluten-free noodles that I slightly under-cooked. I reduced by half the proportion of butter and used 2 tablespoons of potato starch instead of all-purpose flour. I also used homemade gravy also made with potato starch and used two smaller casserole dishes. The topping was made with gluten-free bread crumbs and shredded old cheddar cheese and casserole was a success!