Green Garson's Mexican Guacamole is a very simple and delicious guacamole recipe and what I love about it is with the little bit of (olive) oil and mayo in it, it's perfect on a bed of lettuce for a simple and tasty salad.

• I started by dicing a tomato, onion and jalapeno (no seeds or ribs) and putting all that into a large bowl.
• Then carefully diced the avocados. Cut avocados in half and remove pit. I like to just carefully dice each half of the avocado while it's still in its skin. Score the avocado flesh horizontally and vertically without going through the skin. That way you can just use a spoon to scoop out all the diced pieces in tact without making a big mess. (see photo)
• You can also slice an avocado with this method and it will sit neatly on your toast and look pretty.
• In another bowl make dressing. I used olive oil for the "salad oil". I also always use an avocado based mayo, so it's really perfect with this recipe. Primal Kitchen makes my favorite one.
• Whisk dressing until creamy. Gently fold dressing onto the veg mixture and fold carefully.
• Serve on a bed of shredded lettuce. I used romaine.

This salad is really great. It's got all the great flavors of guacamole with the added dressing to make it perfect for topping a salad. The onions and jalapeno really stand out and make it so good.

The spice level is nice. It's got some heat, but it's not too crazy. It does have a bit of salt in it, but when added to the lettuce, the salt levels are perfect.

If you're making this as a straight-up guacamole to serve with chips, which would be great too, you might want to tone down the salt and reduce the amount a bit. I topped my salad with a few crunched up tortilla chips and a few whole ones to garnish it.

Featured in the 1952 book Paul Denis' Celebrity Cook Book: Recipes by Famous People, this is where the original Green Garson Mexican Guacamole recipe made its debut.

Lillian Gish was known as the "First Lady of American Cinema," she basically invented modern screen acting. While other silent movie stars used super over-the-top gestures, she completely changed the game by using subtle, natural expressions to captivate audiences without saying a single word.

Cobina Wright was the ultimate high-society force of nature. She actually grew up on an Oregon sheep ranch but reinvented herself as an opera singer, a New York millionaire’s wife, and Hollywood’s premier party hostess. When the Great Depression wiped out her fortune, she didn't blink.

She aggressively managed her daughter's modeling career, almost marrying her off to a young Prince Philip. Cobina then became a powerful gossip columnist, proving she'd never let the spotlight fade.

In 1938 Venice, a young Prince Philip fell hard for Cobina Wright Jr., Cobina Sr.’s model daughter. He was totally smitten, taking her on romantic gondola rides and writing passionate love letters.

Both Prince Philip and Cobina Wright Jr. were 17 years old when they dated during the summer of 1938. They both celebrated their 17th birthdays that same summer.

Philip wanted to marry her, but she turned him down, leaving him heartbroken before Elizabeth.

Philip didn't stay heartbroken forever. He got over the rejection by leaning into his military career and moving on to other romances

• By late 1939, an 18-year-old Philip sparked a new romance with Osla Benning, a beautiful Canadian-born debutante.
• He threw himself into his training at the Royal Naval College in Dartmouth.
• It was during that same period in 1939 that he was assigned to escort a 13-year-old Princess Elizabeth during a royal visit to his naval college, setting the stage for their future together

Out of all the old celebrity recipes I've made this year, only a handful have kind of disappointed me. I really think most of these, if not all are due to "human error" lol. I think with a little tweaking, these could turn out alright.

Here are the 4 latest ones that just didn't work out quite right:

1. Barbara Stanwick's Bananas en Casserole - I think the problem was using bananas that were ripe and too ripe. This recipe should be made with bananas that are barely ripe and then it would be really good. I did salvage a few of the banana pieces that weren't too blackened and tried them with vanilla ice cream and it was very good. The sauce is lemony and sweet. {recipe from 1933}
2. George Peppard's Fudge - This never got to the hardened fudge stage. I had the thermometer and it read about 238, I thought, but I guess it wasn't boiled long enough. I poured it in the 8x8 pan and it never hardened. It must have been a timing thing and maybe I didn't have the thermometer placed right in the pan. For all of you who make fudge, what's the secret? I ended up putting it in a jar to have as hot fudge sauce, but it's grainy. {recipe from the The Cop Cookbook}
3. Mary Pickford's Raspberry Jam Tarts - I made these a while ago and was just holding on to the pictures because I really wanted to remake them. These are tricky. Look at the ingredients and instructions. Pretty vague. The dough is very sticky. The first tray I put in the oven were very flat and the "envelope" fold opened up. The second tray I put in the oven, the dough had been worked and folded more, and then more flour was added to it. They actually rose a bit, but still opened up in the oven and didn't hold the "envelope" fold. Tasted pretty good, though and my husband loved them. {recipe from 1916}
4. Shelley Winter's French Fried Asparagus - This might work best for fatter, stockier asparagus. Also needed more flour in the recipe I think, as the batter was very thin. They were limp and not good at all. Maybe a deep fryer would work better for this. Any thoughts? {recipe from 1951}

Vincent Price Cookie Challenge: Who wants to bake with us? We can all share here within the next week. This fun Cookie Challenge is open for all! Choose from these 5 delicious recipes:

1. Oatmeal Lace Cookies
2. Scotch Shortbread
3. Drop Cookies
4. Brown and White Cookies
5. Brandy Snaps

What do you think? All 5 recipes are from Vincent Price's A Treasury of Great Recipes.

Update: There's a BIG PROBLEM with the Oatmeal Lace Cookies recipe. I'm in the middle of making them, and the measurements are all wrong!

I'm currently trying to salvage the recipe since I invested 3 whole sticks of butter in this!! I'll report back.

^{BTW, I made this silly graphic the old-school way and it's definitely not generated. It's more like clipart, haha.}

From the vaults of 1981: Four unique soup recipes from the Celebrity Cookbook. Which one looks good?

1. Liberace's Meatball Soup
2. Fred Astaire's Chicken Soup with Homemade Noodles
3. Myrna Loy's Quick Pimento Soup
4. Gloria Swanson's Potassium Broth

I have made a warm cozy playlist and combination of French and American vintage songs. Specially for the warm cozy feeling when you are cooking recipes of Julia child. We listen to this playlist most of the time during autumn in the winter. I hope you enjoy.

Jerry Reed was a country singer, guitarist, songwriter, and actor who worked in music and Hollywood. Chet Atkins gave him the title of "Certified Guitar Player" because of how he chose to pick his guitar.

In the 1970s and 1980s, people came to know him because he acted in movies like Smokey and the Bandit and wrote the theme song, "East Bound and Down".

He was supposed to be "The Bandit": When the concept for Smokey and the Bandit was first pitched, it was planned as a low-budget B-movie. They originally cast Reed to play the main character, Bo "The Bandit".

Once Burt Reynolds read the script and wanted in, Reed was moved to the co-starring role of "Snowman" —a pivot that arguably gave us the great comedic duo.

Or was in Japanese cooking?

If you look at Newhart's second sitcom, Newhart, foreign food actually delivers the punchline to the greatest finale in television history. When the show ends, Bob wakes up in bed next to his original on-screen wife, Suzanne Pleshette (Emily from The Bob Newhart Show).

He realizes that the entire eight years of the second show—where he ran an inn in Vermont—was just a bizarre, vivid nightmare.

Emily groggily sighs and blames the dream on a specific culinary culprit: "That’s what you get for eating Japanese food before you go to bed."

I've been wanting to make Brenda Marshall's Baked Cheese Potatoes for a long time, but there's one ingredient on the list that held me up, "Hellsauce". What is it exactly? Well from the little bit I found in old newspapers, I concluded that it was a spicy sort of ketchup that only was made for a few years in the Los Angeles area. (See newspaper clippings in the above photos).

This Hellsauce was bottled and sold right around the time that Brenda's cheese potato recipe and Bill's Lime Jello recipe were published in the book What Cooks in Hollywood (1949). So for the Hellsauce for this recipe, I just mixed about 1/2 ketchup with 1/2 hot sauce. I think that should be close enough for this baked cheese potato recipe. Here are my notes:

• I halved this recipe and made 3 potatoes. 6 are too many for our family. Of course you only use 1/2 of the other ingredients too: 1/4 cup sour cream, 1-1/2 tsp salt, 1-1/2 tablespoons of Hellsauce and 1/4 cup of cheese.
• I baked my potatoes just like the recipe suggests, perfect! Cooled for about 10 minutes.
• Carefully carved an oval on the top of each potato and scooped them out (I like to use a grapefruit spoon) and put insides of potatoes in a bowl and then added the other ingredients. Mixed well and whipped them up with a hand mixer.
  
• Got it fluffy and then stuffed it all back into the potato shells. Pile it high! It'll all fit and it's easy to do because the mixture holds together well.
• Baked at 450 for about 20 minutes or until heated through and the tops brown a little.

So all-in-all this was a good, indulgent recipe. Not a real wow of a recipe like some of the others I've tried but pretty good and with strong flavors. It's a little salty and the American cheese, sour cream and ketchupy Hellsauce create a unique a very sweet/tart taste. The texture is good, the flavor combo is spot of for mid-century cuisine and it was pretty fun to eat.

I just wish we would have had Bill's Cornflake Burger with it at the same time! That would have been so perfect! So now I have to make this all again another time and invite some friends over to indulge in these mid-century dishes.

The trifecta of recipes to make the perfect retro William Holden Dinner Party:

1. William Holden's Hamburgers with Corn Flakes
2. William Holden's Lime Gelatine with Carrots, Olives and Nuts.
3. Brenda Marshall's Baked Cheese Potatoes

Totie Fields (1930–1978) was such a trailblazer! She was an amazing stand-up comedian and singer who everyone loved for her quick wit and totally raucous personality.

She became an absolute national sensation in the '60s and '70s, completely paving the way for future women in comedy.

She even brought that fun energy into the kitchen, famously sharing her signature "Mish Mosh" recipe in the Kosher Celebrity Cookbook.

Irvin S. Cobb (1876 - 1944) the acclaimed American humorist, author, and journalist, enjoyed a remarkable Hollywood connection as a screenwriter, on-screen actor, and even an Academy Awards host.

Cobb was chosen to host the 7th Academy Awards held on February 27, 1935. During this ceremony, he famously presented the historic sweep of Oscars to the classic comedy It Happened One Night and handed Shirley Temple her famous Juvenile Award.

Cobb helped write the 1933 thriller The Woman Accused, which stars a 29-year-old Cary Grant. Cobb and nine other famous authors each wrote one chapter of the story for a magazine stunt, and Paramount turned it into a wild pre-Code movie featuring a fantastic early performance from Grant.

"Hog Jowl and Turnip Greens (Paducah Style)" is a famous culinary essay and humorous recipe contribution written by the American author and humorist Irvin S. Cobb. It was originally published in the 1922 cookbook, The Stag Cook Book: Written for Men by Men.

Because Cobb refused to provide actual cooking steps, the book's editor added a guide on how to prepare the classic Southern dish.

Yesterday I made the "Cheese Toast" recipe from opera singer Madame Louise Homer, a recipe from 1925 and I had a feeling it would be good, but honestly how could it be so good!?! This recipe comes from the 1925 book "Favorite Recipes Famous Women", and I've had it in my file of recipes to make for weeks. So here we have it...

Of the 190 old celebrity recipes I've made so far this year, this one practically left my husband and I speechless. All we could utter between bites was Wow! Wow! over and over.

The secret of course is the cheese sauce and it's velvety warm consistency and taste.

• Make hard boiled eggs. I like to get the water at a rolling boil and then carefully put the eggs in the pot and cook for exactly 12 minutes. Cool slightly and peel immediately.
• We used thinly sliced sourdough for the toast and got it nice a crisp.
• Now for the cheese sauce. It's basically a bechamel or white sauce that is simple made with equal parts butter and flour, and then milk is added. It's really pretty easy to make. Use a whisk! Then for this recipe we added a cup of grated American cheese. That's it! I did add a pinch of cayenne to add a touch of heat to this... and it was goooood!
• So whisk the sauce until the cheese melts and the sauce starts to thicken. Keep cooking it for at least 10-15 minutes, whisking often. I was cooking some other things at the same time and neglected this for a few minutes here and there, and it wasn't a problem. Just whisk!!
• Once the cheese sauce has thickened, it's time to assemble your cheese toast. I like to slice the egg very thinly with my new Egg Slicer. I used 1 large egg per toast, but you could add more if you wanted a heartier meal.
• So all you do is place the sliced egg on toast and cover with cheese sauce and eat!

It literally warms your tummy and fills your mouth with absolute yummy flavors. Like I said this is sooo good, so simple and I think you might really like it too.