Mysteries of Corning Ware - The P-102? Teapot/Cream Pitcher

Since it is somewhat traditional, at this point in time, to reminisce about the previous year, I would like to focus on the biggest Corning Ware mystery to surface in 2017.
 
It took a bit of luck to secure one of the four that have appeared on eBay over the last 6 months, but I finally succeeded.  Of course, because Murphy is my Uncle, I promptly found a damaged one in a thrift store 3 days after the eBay seller had shipped the one I purchase.  So now I have 2 of them, or 1 4/5 of them, depending on how you look at it.

The mystery piece I am speaking of is this 2 cup "teapot" with the aluminum lid.

I placed "teapot" in quotes, because it really looks more like a cream pitcher, to me.  (like this metal one)

Especially with the way the lid is attached.

 (It hooks over a wire embedded in the Bakelite handle)

I kind of wonder if this is a product of the same phenomenon as the H-7 au Gratin/Deep Pie dish piece.

Which was really a Hospitality Industry item, but they do show up from time to time with Cornflowers emblazoned upon them, instead of the standard plain white.  Likewise, these cream servers/individual teapots may have also escaped their hospitality destiny to be flocked in blue flower.

I am guessing that they might be a P-102... But they could just as easily be an H-102 or just an H-2. Heck, they could have even been PL-102 if they were intended for the airlines.  Who knows.  I only have access to 2 documents regarding Hospitality items.  One document focuses on the warming buffet style servers and the other is about the H-7 individual pie dish (seen above).  As far airline items are concerned, I got nothing.  So your guess on this piece is just as good as mine.

Then again.....  It looks an AWFUL lot like the individual Pyrex carafes that were produced from 1958-1960ish.

Ponderous.... 

Where is your Corning Ware??
~~

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??
~~

Corning Ware Does Americana - American Goulash (Johnny Marzetti?)

Though my mother received several pieces of Cornflower for her wedding, most of my Corning Ware memories from childhood revolve around her gigantic Spice O' Life 5 quart (A-5-B), the Electromatic Skillet (E-1310) in all White.  Mom used that Spice o' Life dish a LOT.   One of the things she would regularly make in it, was "Goulash"... at least, what I was told was "Goulash".  Thus my confusion as an adult, when I ordered Goulash in a Hungarian restaurant and received a thick & chunky beef stew laden with potatoes and liberally laced with paprika, but totally lacking anything resembling cheese.  Quite delicious, I might add, but NOT at ALL what I was expecting.  Suffice it to say, that though my family continues to refer to this as a "Goulash" (and there are versions that DO contain pasta), it falls far short of it's authentic Hungarian counterpart.  After all, this dish does not even contain paprika?!?!?!

In my research, I have come to the conclusion that this "American Goulash" is sort of related to Johnny Marzetti (of Ohio fame), though not baked in the oven as a casserole.  Thus, it is sort of a cross between the aforementioned Midwestern favorite and a Slumgullion. 

Mom's American "Goulash"  

4 slices of Bacon. diced
1 Onion, diced
1 lb Hamburger (or Ground Bison)
14.5 oz can Diced Tomatoes
8 oz can Tomato Sauce
1 Bell Pepper, chopped
1 lb Medium Shell Pasta - Boiled 
1 cup shredded Sharp Cheddar Cheese

Parmigiano-Reggiano for serving

Corning Ware 5 quart (A-5-B) or 4 quart (A-84-B/P-84-B)

Place your Corning Ware A-5-B (or A-84/P-84) over medium flame and begin cooking the Bacon.

Once crispy and the fat has been rendered out, remove bacon to a small dish.

Add chopped Onion to the hot bacon fat.

When the Onion begins to become transparent, add the ground Beef. (This is the point where you should begin boiling your Shell pasta - It usually takes about 11 minutes.)

Break beef up while it is cooking.
Once nice and browned, add the bacon back into the pot.

Add diced tomatoes and tomato sauce, then bring to a simmer and reduce the flame to low.

 Add Bell Pepper, and continue cooking until peppers are tender, but not mushy (about 5 minutes)

Add cooked & drained Shells and toss until the Shells are well coated.

Remove the pot from the flame and allow to cool for 5 minutes, tossing occasionally.

Add the shredded Cheddar.

Toss, until sauce begins to take on a "creamy" consistency.

Serve sprinkled with Parmigiano-Reggiano.

 

Where is your Corning Ware??
~~

Kraut in Kornflower Korning Ware - Reuben Casserole

There is nothing quite as tasty as a Reuben sandwich; that is, unless you throw all the ingredients in to a casserole dish.

This is one of my favorite casseroles because.... Well.... It contains Sauerkraut.  I love Sauerkraut.  I eat it directly from the jar all the time.  (Bubbies is my favorite)

Sauerkraut is some amazing stuff.  Some studies have shown that it can increase your digestive health, boost your circulation, protect your heart health, stimulate your immune system, strengthen your bones, reduce your overall cholesterol levels, eliminate inflammation, protect against certain cancer, and even improve your vision and skin health.  As if ALL that wasn't enough, it also has this amazing ability to make hot dogs edible.  (I hate hot dogs)

So don't cringe at the kraut, man. It's good for ya.

But, back to the casserole...  I am a Reuben purist; and by purist, I mean "absolutely NO 1000 Island dressing".  The proper dressing for a Reuben is "Russian".  It's a much zipper and flavorful dressing than that weird sweet pickley stuff.  That being said, there are several variations to the "Reuben", and they can all translate into this casserole.

The California Reuben - Substitute with Pastrami and French Dressing.

The Rachel - Substitute with Pastrami or Turkey.

The Georgia Reuben - Substitute with Pastrami and BBQ Sauce (no Dressing)

The Grouper - Substituting Grouper for the Corned Beef (not sure how I feel about fish & Sauerkraut)

The West Coast Reuben - No dressing, just Dijon mustard (never seen this one, and I am a west coaster)

The Montreal Reuben - Substitute Montreal-Style Smoked Meat

The Cuban Reuben - Substitute Pulled Pork & Yellow Mustard, add 1 cup chopped Pickles (no Dressing)

There is a veritable plethora of tasty variations for your dinner table.  So pick your favorite and give it a go.

Reuben Casserole

6 slices Light Rye Bread, divided (I used dark rye this time, don't do that)
18 oz Corned Beef, thinly sliced or shaved
24 oz Sauerkraut, Drained (I don't rinse, but you can if you like)
2 tsp Caraway Seeds
4 cups Swiss Cheese, shredded  (Emmental, Gruyere or combination of both)
1 cup milk
1/3 cup Russian dressing (you can use 1000 Island if you want)
1/4 cup Spicy Brown Mustard
3 large Eggs

Corning Ware A-21-B Roaster (or P-21-B or A-21-B-N)

Preheat oven to 350º F and lightly grease your A-21-B baking dish with butter.

Place 2 sliced of Rye Bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.

Take the remaining 4 pieces of Rye bread and cut them into cubes and spread them in he bottom of your A-21-B.

Cover the Rye cubes with 1/2 of Corned Beef.

Top the Corned Beef with the Sauerkraut.

Sprinkle with half of Caraway Seeds and 2 cups of the shredded Cheese.

Cover with remaining Corned Beef, sprinkle with remaining Caraway Seeds

Then top with shredded Cheese.

In a medium bowl, whisk together Milk, Russian Dressing and Brown Mustard.

Add Eggs and whisk until combined.

Pour the egg mixture evenly over the casserole.

Sprinkle with the Rye breadcrumbs.

Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly and the top is browned.

Remove from oven and serve hot.

Where is your Corning Ware??
~~