Flower Power!! Take 2 - Floral Bouquet (2nd Edition) Begins to Go Mainstream

In 1969, Corning released the Floral Bouquet Limited Edition Gift line.

Due to it's popularity, Corning decided to continue producing the pattern in 1970, though in a slightly modified form.  This, to us collectors, has become known as 2nd edition Floral Bouquet...  Though at the time, it was still called "Floral Bouquet", just like the Limited Gift line had been.

The modifications were fairly simple... First, the special ceramic knob lids used on the Gift line were replaced with the standard clear glass Pyrex lids.  Secondly, the pattern was altered by using a solid yellow background instead of a linen looking texture and the flowers were accented with blue and avocado colors to make them stand out more. Thirdly, the line was expanded slightly by the addition of a 10 inch skillet and a 1 quart saucepan.

This version of Floral Bouquet would remain in production until mid 1971, when the 3rd edition of Floral Bouquet would be released.

P-12-ES and P-22-B Electromatic Skillet set with P-12-C lid

Note the flat ground bottom....

P-10-B skillet with P-10-C lid

P-2 1/2-B Saucepan with P-9-C lid

P-1 3/4-B Saucepan with P-7-C lid

P-1 1/2-B Saucepan with P-7-C lid

P-1-B Saucepan with P-7-C lid.

Though there is a percolator to match this set, it wasn't released until 1971.  The percolators for Floral Bouquet (2nd & 3rd editions) are exactly the same.  All 9/10 cup percolators have a significant amount of yellow in the background of the front medallion (for the pattern does not wrap around like Renaissance does).  These include the P-149 stove top and the P-80-EP & E-1210 Electromatics.

P-149

 P-80-EP

All the 6 cup percolators, however, have a small single patch of yellow between 2 of the flowers.  As far as I can tell, there were only two 6 cup models produced.  The P-146 Stove Top and the P-6-EP electromatic.

P-146

P-6-EP

No matter when the percolator was produced (1971-1974) it is the size, not the edition, that determined the pattern.  For this reason, I usually leave them out of the "Editions" list... Aside from the Original Gift line P-119, they all look the same.

Where is your Corning Ware??
~~

Still Growing Like a Wheat - My Corning Ware P-Series Mystery Wheat Collection (part 2)

I originally posted about this pattern a year ago, March 4th, 2014 to be exact, when I first came across this weird pattern.  I still know absolutely nothing about it except that it is pre-1972, because of the P-series numbers on the bottoms of the dishes.

I started out with a 1 3/4 quart Saucepan and a Roaster (P-1 3/4-B & P-21-B).  Then, thanks to a friend on FaceBoook, I was able to add a 1 quart (P-1-B) to my collection of this unusual pattern.  I posted a "My Collection" article in April of last year, hoping that some information might surface.  It took awhile, but in September, Francisco sent some photos, via email of his P-41-B Petite dishes.

Up until about December, that was the only other piece I knew of.... Then, someone in one of the Corning Ware Facebook groups posted a picture of a most fortuitous thrift store find..... A 10 inch skillet (P-10-B) in this pattern.  Since that day, I have been on the hunt for one....   I was finally rewarded and my collection grew by another piece (actually 3 pieces).

My collection of this mysterious pattern is, to my current knowledge, finally complete.... Or rather, it is complete until the next previously unknown piece comes to light.

UPDATE:   Which, as of August 2016, it has.  It is now known that a P-80-EP Electromatic Percolator (Smart Phone Photo Below)  was produced as well.  This 10 cup percolator model was released in 1966 with the advent of the Platinum Filigree Gift line, thus, we can now narrow the production dated for this pattern down to somewhere between 1966-1972.

The current count of pieces produced in this pattern is 6 so far.  They include, but are not limited to... (because there may be more as yet undiscovered pieces)

The 2 saucepans....

1 quart (P-1-B)

1 3/4 quart (P-1 3/4-B) - this piece may have been available as a Party Buffet set  (P-20)

10 inch Skillet (P-10-B)

13 inch Roaster (P-21)

12 oz Petite Dishes (P-41)

Newest addition to the line-up (08/2016) - P-80-EP Electromatic Percolator (10 cup)

To this day, the pattern name is unknown...   Green Wheat, Avocado Wheat, Wheat Sheaf, Harvest Wheat, Gold Wheat, Wheat Floral... All these names are still being thrown around, and any combination of them are used on eBay, but no one seems to have seen an original box (upon which the official name would be printed)  So for now, it remains the "pattern of many names".

As of 07-28-2022, the name of this pattern has been revealed as "Avocado Wheat" available exclusively to Atlantic Richland Company card holders (ARCO gas) around 1970.

Where is your Corning Ware??
~~

PacNW Fusion, by Corning - Salmon Fettuccine in Bell Pepper Cream

Here in the Northwest, we pride ourselves on our somewhat distinctive cuisine.  Though maybe not as flamboyant as our neighbor to the south, we have a few special things that are quintessentially Pacific NW in nature.  Hazelnuts & Wild Salmon (not that farm raised Atlantic stuff) usually top the list, followed closely by bramble berries (Marion, Olallie, Tay & Logan berries) and Wild Huckleberries.  Tender Red Skinned Potatoes, Kale, Nettles and a veritable pantheon of wild Mushrooms varieties round out the list. All of these ingredients work well when fused with traditional dishes from all over the world, to give them a new spin.  Suffice it to say, California isn't the "be all, end all" of Fusion Cuisine; we got a few tricks under our somewhat soggy hats in the Great North Wet.

Thus, armed with a host of CorningWare skillets and a 1 1/2 pint Menu-ette, I felt it was time to give good old Fettuccine a Pacific Northwest upgrade.

Salmon Fettuccine with Bell Pepper Cream

2 Yellow or Orange Bell Peppers
4 oz Hazelnuts
1 cup Heavy Cream
4 TB unsalted Butter
1 cup Parmigiano-Reggiano
Zest of 2 Lemons
1 1/2 TB fresh Lemon Thyme (regular Thyme isn't as zippy as Lemon Thyme)
White Pepper
1/4 cup Water
1/4 cup Pinot Grigio or Sauvignon Blanc
8 oz King Salmon (Coho will work too)
1/2 tsp dried Dill Weed
16 oz Fettuccine
1 tsp fresh Tarragon, chopped

Corning Ware 7 inch Skillet (P-7-B)
CorningWare 9 inch Skillet (P-9-B) with lid (P-9-C)
Corningware 10 inch Skillet (P-10-B) with lid (P-10-C)
Corning Ware 2 1/2 cup Menu-ette pan (P-82-B)
a pot large enough to boil water to cook the pasta (I did not have my 5 quart Rangetopper 'N-5-B' pot yet, so I used my huge stainless steel pot... and I am ashamed)   LOL

Start the Broiler..... and place the Yellow Bell Peppers in your P-10-B skillet.

When the broiler is hot, place the P-10-B skillet 6 inches away from the element and roast the peppers.

Turn them every 5 minutes, until they are blackened all over.

Remove the P-10-B skillet from underneath the broiler and place the lid (P-10-C) over the dish and let sit for 10 minutes. (The residual steam from the peppers will loosen the skin)

Turn the broiler off, and set the oven temperature to 350F degrees and toss the Hazelnuts into the P-7-B skillet. (4 oz is just enough to cover the bottom of the skillet)

When the oven is up to temperature (which should not take that long after the broiler has been on) place the P-7-B skillet containing the Hazelnuts on the middle rack of the oven and toast for about 8-10 minutes,

shaking the pan occasionally, until they are toasty brown.

Pour the Hazelnuts from the pan into a towel and rub.

This will remove some, though not all, of the bitter chaff from the Hazelnuts...  Chop them, and set them aside to cool.

The Bell Peppers should be cool enough for peeling at this point, so remove them from the P-10-B skillet and peel the blackened skin from the peppers with a sharp knife.

Pop out the stems, along with the seeds (they should pop out fairly easily)

Mince the Roasted Bell Peppers and set aside.

Place the P-82-B Menu-ette Saucepan over medium-low flame and add the Heavy Cream and the Butter.

When the Butter has melted, add the Parmigiano-Reggiano and stir.

Add the Lemon Zest and stir again.

Once the Parmigiano-Reggiano has melted, add the minced Bell Pepper and stir again to combine.

Reduce the flame to Low, season with Lemon Thyme and White Pepper.

In the P-9-B skillet pour the Water and the White Wine, then place the skillet over medium flame.

Add the Salmon Fillet and sprinkle with dried Dill Weed.

Cover with the P-9-C lid and let the salmon poach for 6-7 minutes.

Remove the P-9-B skillet from the flame and move the Salmon from the skillet to a board to cool. (hopefully the skin will remain in the skillet)

Wash the P-9-B skillet.

Place a large pot of salted water over high flame and bring to a boil.

Drop the Fettuccine into the boiling water and cook for about 11-14 minutes (follow the instructions on the package)

While the Pasta is cooking, flake the salmon up with a fork.

Place the Salmon back in the clean P-9-B skillet and place over Medium-Low flame.

Pour the warm Bell Pepper Cream sauce from the P-82-B into the P-9-B and stir gently to combine.

Give it a shot (3 TB) of white wine and stir until everything is heated through, then reduce the flame to low and keep warm.

When the pasta is al dente, drain and place in a large bowl.

Pour the Salmon/Bell Pepper Cream sauce over the pasta.

Add the toasted & chopped Hazelnuts and toss everything together.

Sprinkle with freshly chopped Tarragon leaves and serve.

Heaven on a plate!

Where is your CorningWare??
~~