Cheddar-Topped Apples

When asked to bring a dessert to a Tupperware party recently, I naturally reached for my copy of their own cookbook from 1986, “Quick and Easy Cooking with Tupperware”. In the section entitled “Cabinet Cuisine”, I learned that “the secret to off-the-shelf success is stocking the right foods”, and sure enough, I had all these items at hand, so I deiced to make their Cheddar-Topped Apples and transport them in, what else, vintage Tupperware.

Now I will admit I was in a bit of a hurry when I first read over the recipe, because I got the WRONG IMPRESSION ENTIRELY about what the dish was going to be. Somehow, I envisioned apple slices with a topping sprinkled over them, such as might be served on a tray as finger-food. However, these are in fact, nothing like that. At all. Not that I’m saying they aren’t good, they just are NOT what I thought they would be. Nor, in fact, are they very attractive, so they turned out to be NOT IDEAL for a party. But, where would I be without the failures along the way, right?

So if for some reason you are really in the mood for apple pie filling, and you like that topped with cheddar cheese (a big thing, I know, I know!) but you also do NOT want to suffer the added enjoyment of a crust, this dish might be for you. Or, I thought, possibly it could be made in individual ramekins – but to be honest, just plain baked apples with cinnamon would seem tastier, and easier. This was tasty enough, just not quite… RIGHT. Read on and see what you think!


Cheddar-Topped Apples

3 Tbsp sugar
2 Tbsp all-purpose flour
2 Tbsp brown sugar
¾ tsp ground cinnamon
¼ tsp salt
1/3 cup water
1 Tbsp lemon juice
6 medium baking apples, peeled, cored and sliced
½ cup raisins (NOTE: I left those out because I can’t stand raisins!)
½ cup shredded cheddar cheese (2 oz)
¼ cup broken walnuts

In the Ultra 21 1-Quart Casserole (NOTE: just use Pyrex if you don’t have Tupperware / don’t want to cook in plastic!) combine the sugar, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir in the water and lemon juice. Add the sliced baking apples and raisins; stir to coat.

Bake, covered with the vent closed, in a 350 oven for 35 to 40 minutes or until the apples are tender. Uncover, sprinkle with the shredded cheddar cheese and the broken walnuts. Let stand, covered with the vent closed, for 2 to 4 minutes or till the cheese is melted. Serves 6.

Super Brandy Alexander

I do love gadgets – back when I had TV, whenever an infomercial came on, I’d be reaching for the phone before you could blink. (Where’s my credit card? So what if I don’t have a boat, I *need* that special boat cleaner!) Fortunately, I have a small kitchen, so I’ve quit buying just any old gimmick-y doo dad – but when I found a bunch of late 60s / early 70s kitchen gadgets at an estate sale (for MY price of $1 each!) I had to have them all. And the best of the bunch was the Popeil Brothers’ 1974 Whip-O-Matic, with Planetary Action. (Never mind that we have no idea what that is, it sounds So Good!)

This beauty came complete in its original box, with instructions and recipes! I read with glee that the Whip-O-Matic was perfect for making meringue, scrambled eggs “deluxe”, batter for crepes, (naturally) whipped cream, salad dressing, chocolate milk and, lo and behold, my favorite after-dinner drink: the Brandy Alexander.

Not just any Brandy Alexander, though. There were plenty of recipes for those in ordinary cocktail guides. (Including one called Alexander’s Sister Cocktail in the definitive Savoy Cocktail Book (1930) that features Crème de Menthe and bears this warning: “Ladies are advised to avoid this Cocktail as often as possible.”) This one, using the revolutionary Planetary Action so lovingly touted by the Popeil Brothers (this must have JUST pre-dated their split and the creation of brother Ron Popeil’s “RonCo”) was not ordinary but Super.

I will say that it was in fact super! But that comes as little surprise since I already knew I loved the drink. One issue I had was that the ice, though crushed, was NOT dissolving, and despite the completely safe, non-electric, rubber-tractioned bottom, I poured the mixture through a strainer just to remove the few big ice chunks left. The other issue is with the quantity – I think for two drinks, you really need to double the recipe, and even then they are dainty in size, though just right in taste. Whip one up (or use a regular cocktail shaker with strainer if you lack your own Whip-O-Matic) tonight and see for yourself!

NOTE: I just discovered that Tupperware makes a mighty similar item, their “Whip ‘n Prep Chef” which you can buy from my dear friend Karen Finlay, right here!


Super Brandy Alexander

1 oz. Brandy
1 oz. Crème de Cacao
1 oz. cream
6 oz. shaved or finely crushed ice

Whip until ice dissolves. Pour into cold cocktail glasses and top with groud nutmeg. Makes 2 generous size drinks.

Spicy Peanut Snack Mix

I am So Excited: I am going to my FIRST TUPPERWARE PARTY! And so I felt compelled to bring a snack from my 1981 Tupperware book, “Homemade is Better from Tupperware Home Parties”. I need something that will travel well, something that doesn’t have to be heated up or assembled prior to serving, yet something slightly sweet / slightly savory – perfect for a mid-afternoon snack. A-Hah, Spicy Peanut Snack Mix! And what better way to show off my vintage Tupperware, too, than by packing said snack into one of my canisters!

I love vintage Tupperware. I have many of the 70s canisters, even in the unusual-except-for-in-California Tortilla Saver. It is into that, in fact, that I will pack the snack, since I have two of those (neither of which is actually in service storing tortillas.) And if there is any left over…

Wait, who am I kidding? There won’t be any left over. I had to sample a bite, which turned into several, and this is YUMMY! I was a bit heavy-handed with the spices: I forgot that the organic cinnamon I got is POTENT and you only need to use half of what is called for - but then, I love cinnamon, so I don’t think it’s a bad thing. Also I grated fresh nutmeg, and again, that seems pretty strong as well! I think it might taste good with paprika or red pepper flakes, so I will have to try it that way next time. Mmmm, snacks and champagne and shopping…


Spicy Peanut Snack Mix

1 egg white
2 tsp water
3 Tbsp sugar
¾ tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
5 cups bite-size shredded corn, wheat or rice squares
1 8oz jar of dry roasted peanuts

In Small Mix-N-Stor pitcher, blend egg-white and water; stir in sugar and spices. Beat till frothy.

In 13x9x2-inch baking pan, mix cereal and nuts. Add egg white mixture; toss to coat. Bake in 350 degree oven for 15 minutes. Remove from oven and stir. Cool 5 minutes. Remove from pan; cool thoroughly.

Store in canister. Makes 7 cups.

Spinach-Meatball Toss

From the Tupperware book, “Homemade is Better” (Special 30th Anniversary Edition, 1981) which I love to display next to my vintage Tupperware canisters, as depicted on the book’s cover, this recipe is made with a “base” (in this case, meatballs) that they recommend you make mass quantities of and store for use in the varied recipes, at later times. In my case, however, I happened to have a bag of meatballs from IKEA, and used those! I made the combined salad for myself, but for my daughter and her friend (5 and 4 years old, respectively), I served plain meatballs, next to a mini-version of the salad. (They are willing to try my creations, but sometimes prefer a de-constructed version.) Little do they know, they are foodies-in-training, just as I was when, as a little girl, I would moan to my mother: “Oh NO, you’re NOT making chutney AGAIN!” Complain complain complain. Fortunately, that is not what happened when I served this dinner. We all liked it enough to make it again, despite my initial assessment of most of the recipes contained herein as “weird”. OK, meatballs in salad I still think is a little weird, but I love spinach and egg, so somehow it worked. Also I love that in the recipe, you are directed not just in the cooking, but also as to WHICH of your various Tupperware items to use in each step. Brilliant.

I adapted things slightly, leaving out the water chestnuts and sprouts, and adding in chopped scallions, and also I used only the yolks of the eggs since, disappointingly, didn’t hard-boil fully – but it came together palatably. (That is the difference between throwing together a salad and, say, baking – substitutions are just fine in salad, but you must adhere to the chemistry with baking, or risk disaster.) The girls focused mostly on the meatballs, complete with 3 dipping sauces: the super-tangy BBQ style sauce from the recipe, lingonberry sauce (Swedish), and of course, catsup. Revoltingly, but not surprisingly, catsup was the winner with the kids. But they did also eat the spinach, so it was an overall Win-Win situation!


Spinach-Meatball Toss

1 24-meatball container FREEZER MEATBALLS **
½ cup water
10 oz fresh spinach (7 cups)
3 hard-cooked eggs
1 8oz can water chestnuts, drained
2 cups fresh bean sprouts
¼ cup sugar
1 Tbsp cornstarch
1/3 cup catsup
¼ cup vinegar
2 Tbsp finely chopped onion
1 Tbsp Worcestershire sauce

• In large saucepan, place Freezer Meatballs (**) in a single layer. Add water and cover. Cook on low heat for 15 minutes or till meatballs are heated through.
• Meanwhile, tear spinach into bite-size pieces in the large Decorator Salad Bowl.
• Quarter eggs and slice water chestnuts; add to spinach with bean sprouts.
• In Small Mix-N-Stor pitcher, stir together sugar and cornstarch.
• Blend in catsup, vinegar, onion and Worcestershire sauce.
• Add catsup mixture to saucepan; cook and stir over medium heat till thickened and bubbly. Cook and stir 1 to 2 minutes more. Pour over vegetables in Salad Bowl. Toss
• Serve in individual Decorator Salad Bowls.
• Makes 6 servings.

** A basic recipe for meatballs that you have previously made and frozen carefully in your Tupperware meatball container!