Friday, May 16, 2014

For my cyber buddy Averyl! Chick-Pea Sauce from Women's Day May 1951

One of my readers, Averyl, who writes the wonderful blog Outdated by Design, requested I post this recipe.  I haven't tried it but Averyl may so check out her blog!

Here you go, Averyl!



If anyone else tries this recipe chime in below in the comments.  :)

Sarah

PS.  Averyl also wrote one of my all time favorite blogs, American Women Didn't Get Fat in the 1950's, and Snark-free Cookery.  She's busy writing more books and isn't adding new material but both blogs, and her book, are great reads!  Check them out when you can.

5 comments:

  1. Thank you so much, Sarah, for the recipe, mentions and high praise! I will definitely try out that recipe and will report back to you!

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    1. OK, so here's my report. It's tasty and different, but there is room for variations. : ) Next I want to try chickpea flour to make a sauce, mix it with cooked pasta, and then top it with chopped tomatoes and fresh basil. Thanks again, Sarah, for giving me inspiration for new dishes!!

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    2. Glad you enjoyed it! Would chick pea four make it paste-y? I've never used it.

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    3. Not if you add enough water. I keep chick pea flour on hand for making hummus, too. I love it. : )

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  2. This sounds like a terrific, stick-to-your ribs dish. I'd be tempted to thicken it up a touch and serve it as a stew or really hearty soup on its own. You always share such appealing, wonderful recipes, dear gal - thank you!

    ♥ Jessica

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