Thursday, April 22, 2010

Thanks, but No Thanks Thursday

I have learned something about myself during this crazy Retro WW Experiment: I will eat just about anything. It's a tad embarrassing, but even though I may not finish every last bite, I will at least give almost any crazy Retro WW concoction a fair try.

There are, however, in my vast collection of 1972-74 Retro WW recipes, a select few dishes that are so frightening--so utterly horrid--that even I would not attempt them.

I don't care if Jean Nidetch herself prepared these dishes and served them to me personally on a diamond-studded, gold-plated Pyrex platter. I would have to look Jean square in the eyes and say, "Thanks, but No Thanks!"

So, as a way to highlight these horrifying dietetic disasters, and for your gastro-entertainment, I bring you The Retro WW Experiment's new weekly feature: TBNT Thursday!

Our first featured TBNT recipe comes from the 1974 Weight Watchers Recipe Cards. And is entitled:

Aspic-Glazed Lamb Loaf

This simple, make-ahead recipe consists of 1 lb. cooked lamb that must be put through a grinder. Twice. Then the lamb is seasoned, formed into a loaf, and baked. Next, we must apply a syrupy, thin layer of gelatin over the entire thing. Chill. Then add another layer of gelatin. Chill again. Then (and I am not even joking about this) we are to repeat this step until the loaf is thickly coated in aspic. Stick some radishes, pimentos and pepper strips in there, and then spoon some more gelatin over that. Chill until the entire thing is one big solid gelatin/meat/vegetable formation, then slice and serve with a parsley garnish, of course.

Did anyone actually eat this? And if so...How did anyone eat this without throwing up? Uh, thanks, but no thanks.


~Tessa~Scoffs said...


Helen said...

Ewwwwwwww! But thanks for the belly laugh.

TJ said...

ewww that is pure nastiness! lol

I know how people lost weight back in good old 1972....they starved! :)

pika23 said...

Hi there! New to the site and i love it! I have been on ww since feb 2009 and down 84 pounds with 96 to go! I love vintage stuff and especially vintage ww! My mom did lean line in the 70s before her wedding. Did you make the mackerel mousse yet?

Lidian said...

Oh, no thank you, I just....couldn't!

Anonymous said...

Aspic-Glazed Lamb Loaf


- 1 pound cooked lamb, cut into 1/4inch pieces
- 1/2 cup tomato puree
- 1/4 cup very finely chopped celery
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 envelope unflavored gelatin
- 1 1/2 cups chicken bouillon
- 4 radishes sliced
- 1 medium green pepper cut in strips
- Parsley

Just mixed them all (except gelatin) in a blender container and then made the aspic as Mimi's wrotes! Bon apetite!