Wednesday, May 11, 2016

Gettin' Sauced with Corning Ware - Cornflower Saucemaker Trio

It's been awhile since I have talked about the SauceMakers. 

Those really strange shaped pieces made by Corning Glass Works' Consumer Products Division starting in 1963 and discontinued at the end of 1974.  SauceMakers, according to the catalogs, were available in 1 quart (P-55/P-64) & 2 quart (P-65) sizes.  Be aware that not all SauceMakers are actually stamped with their model number (none of mine are - neither my Cornflower nor the 2 Wheat ones currently in my collection)   

The only SauceMaker to last through the entire 11 year production period was the 1 quart Saucemaker, which appeared in several patterns other than Cornflower; such as Wheat, American Oil & Floral Bouquet as well as All White.  The 1 quart started life in 1963 as the P-55 (no lid). By 1964, a lid was added to the piece and it was packaged as the P-64.  Both models were available until 1968, at which point, the P-55 was dropped all together and only the P-64 remained.

The 2 quart Saucemaker had a much shorter life span from 1964-1970.  This particular piece was always packaged with a lid as the P-65. While it's life span was shorter, it did manage to come in several patterns; Cornflower, Wheat and All White. 

Before I continue, it should be noted that the White Cookmates versions of the 1 quart (SM-1) & 2 quart (SM-2) SauceMaker were produced until about 1976 before being discontinued.

The small 1 pint SauceMaker is still a bit of a mystery.  It appears to have never been released to the market, though at least 8 have been accounted for at this point.  CMOG (Corning Museum of Glass) has one labeled as a Prototype P-5.

(Photo courtesy of Rakow Library - CMOG)

But what bothers me is that it has a lid.  Now the 1 quart P-55 was released first, without a lid. So wouldn't that mean that this one was produced later?  And if it was produced later, then why is it a P-5 instead of a P-63; following suit with the P-64 and P-65?  And just WHAT is under that sticker?  Is it really only a "-B" or is it some other number? Maybe P-54?

Needless to say, mine has nothing printed on it to give any clue as to what the model number is or whether it actually a prototype or not.  It has a lid and, because the lug is the same as a petite pan, uses a P-41-HG for a handle... (P-5? on Left)

The P-55/P-64 (right) & P-65 have standard P-series lugs and use the standard P-10-HG handle.

 (P-55/P-64 in back - P-5? in front)

(P-55/P-64 top - P-5? bottom)

None of the lids have the model numbers on them... Being P-64-C (1 quart), P-65-C (2 quart) and potentially P-5-C or P-63-C or even P-54-C (for the 1 pint

Thus are the mysteries of Corning Ware.  

Where is your Corning Ware??

Thursday, April 28, 2016

The Snack-it Does Breakfast - Egg'spertly Baked Eggs with Lemony Asparagus

This recipe did not originate with me; I saw it at Kaylin's Kitchen, linked by a Facebook post.  Be that as it may, it sounded SO delicious, I had to talk about it here.  What drew me to it originally, however, was that she had used Corning Ware Snack-it plates (P-185), which have not been produced since 2000...  But those of us "in the know" about Corning Ware probably have several of these stashed around the house somewhere.

I did several experiments with the original recipe ('Cause, you know....  I'm me).  And have found that I enjoy the addition of a little lemon and that extra black pepper suits me JUST fine.   Something else of note; while this is possible in a petite dish (P-41) is really does work better on the Snack -It plate.  There is more surface area for the egg white to spread out, so that it cooks thoroughly and quickly enough to prevent the yolk from over cooking.  BUT, failing a P-185 Snack-It plate, the P-83-B Menuette skillet works like a charm; and has a significantly larger handle for removing from the oven. 

Egg'spert Baked Eggs with Asparagus & Lemon

For each serving you will need:

P-185 Snack-It plate or P-83 Menuette skillet or P-41 Petite dish
4 spears of Asparagus (possibly more if you have really thin spears)
Olive Oil
Black Pepper
Lemon Juice
2 large Eggs (Preferably at room temperature - Out of the refrigerator for at least 30 minutes)
more Black Pepper

Collect all your ingredients and implements.  Cause this actually goes pretty quick after the initial Asparagus roasting.

 Preheat your Oven to 400F degrees.

Cut your Asparagus into little 1 inch pieces (I usually just snap it) and arrange the pieces on your Snack-It Plate.

Drizzle with Olive Oil and season with Salt and Black Pepper.

Place the Snack-It plate in the oven for 10 minute, then remove from the oven and sprinkle with Lemon Juice.

Crack the Eggs over the cooked Asparagus and return to the oven for 5-6 minutes.

(or until the white just begins to set)

Remove from the oven and sprinkle with Parmigiano-Reggiano.

and more Black Pepper (or Lemon Pepper mix)

Return to the oven for 3-4 minutes to melt the cheese and finish cooking the white, then serve, piping hot, with toast points.

Because, this....

and this.......

and, of course, THIS....

Where is your Corning Ware??