3 Vintage Appliance Cookbooks: Rival Crock-Pot, Betty G, Instant Gourmet Blender
$ 7.39
Description
3 Vintage Appliance Cookbooks: Rival Crock-Pot, Betty G, Instant Gourmet Blender. Rival Crock-Pot Slow Electric Cooker: The original guide for the iconic stoneware cooker. Betty "G" Slow Cooking (Abbott Wire Products): Specialized manual for models SCC-70 and SC-60. Betty "G" Slow Cooking Cook Book (1973). These are convenient, authentic small-format booklets Vintage 1970s Appliance Cookbook Collection A curated lot of three classic manuals from the golden age of convenience cooking. This set covers slow cooking and high-speed blending techniques from the early 1970s. Lot Includes: Rival Crock-Pot Slow Electric Cooker: The original guide for the iconic stoneware cooker. Betty "G" Slow Cooking (Abbott Wire Products): Specialized manual for models SCC-70 and SC-60. The Instant Gourmet’s Blender Cookbook: A comprehensive guide to "instant" sauces, soups, and desserts. Rival Crock-Pot Slow Electric Cooker Manual (19 This is the definitive guide to early slow cooking, calibrated for the low-and-slow heat of original stoneware Rival model Key Contents: Over 300 tested recipes including "Chuckwagon Beef," "Brunch Casserole," and slow-simmered Pot Roasts. Sections: Includes detailed chapters on Meats, Poultry, Seafood, Casseroles, Vegetables, and surprising slow-cooker desserts like "German Chocolate Cake" and "Orange Baba". Betty "G" Slow Cooking Cook Book (1973) Designed specifically for Abbott Wire Products' Betty "G" models (SCC-70 and SC-60), this manual blends classic and modern principles for maximum flavor and nutrition. Key Contents: Features a broad spectrum of recipes including Savory Soups, Sauces, Breads, and Cakes. Focus on Economy: Emphasizes how to tenderize less expensive cuts of meat and preserve nutrients while you are away from the kitchen. Unique Recipes: Covers gourmet-style dishes like "Brisket with Cranberry Gravy" and "Pork Roast with Sherry-Plum Sauce". The Instant Gourmet’s Blender Cookbook A guide to the "instant" high-speed techniques that made blenders a mid-century kitchen essential. Key Contents: Focuses on textures you can't get by hand, such as velvet-smooth Hollandaise, pâtés, and mousses. Sections: Typically includes Perfect Soups , Refreshing Drinks/Smoothies, easy Main Dish Sauces, and "No-Fuss" frozen treats. Speed Cooking: Highlights recipes that can be whipped up in unde
