I even got to revise and up date recipes for the Prince cook book. Just to keep busy I was also part the the Quality Assurance team keeping track of every thing going on the the plant, then Prince became the 2nd largest producer of paste in the world with the “new plant” being built. Learning how to keep food look good for pictures of the boxes. There was a sauce commercial with Maria and her Mom, I was behind the scenes cooking the pasta for the family shots, long day of trying to keep the pasta hot. Prince had some of the first flavored pastas ,Penne with red pepper, was a favorite, Superoni spagehtti with more protein so the amount of meat could be cut in half, a lite product with less calories, and introduced some new shapes of pasts. I ran taste panels on the new line of sauces called Classico that were regional pasta sauces created by the sauce plant in NJ. I got to travel all over New England to conventions, schools to work with the school food service people in using Prince products. I was hired to create recipes for the back of the Prince boxes and for the private labels that Prince packaged. I graduated from South Dakota State University and was hired as the Home Economist. More than just pasta and spaghetti recipes, it also contained “tips on Italian cooking” and the history of macaroni. I reached out to Prince to see if they might have any vintage advertising materials to share with me (so I could share them with you) and they sent over images from this colorful, kitschy Prince Italian Cookbook. In 2013, the Boston Globe reported that, in 2012, “half of Prince’s $22 million in sales were recorded in Boston, the second biggest market for pasta in the United States.” Old pasta habits die hard. Louis, but New Englanders don’t seem to mind. Today, Prince is part of New World Pasta, a Pennsylvania company that manufactures the product in St. In 1941, the business passed over to Guiseppe Pellegrino, another Sicilian immigrant, who later penned the “Wednesday Is Prince Spaghetti Day” slogan. Pelllegrino sold the business in 1987, and the Lowell plant closed in 1997. In 1912, the company was founded in Boston (at 92 Prince Street) by three Italian immigrants, but moved to Lowell in 1939. Mmm, I like the look of Frankie’s recipe for chicken thighs with peas, sweet vermouth and sherry in the Italian Family Cookbook.In 1969, Prince pasta was still made locally in Lowell, Massachusetts. Here’s the 70s recipe though, should you desire to make it… I am not going to expand too much, because I am not Italian and what do I know about spaghetti sauce? But suffice to say, I’ll soon be trying something from Frankie’s 2015 cookbook that has loads of delicious looking things probably more suited to the modern palate. This spaghetti sauce is very simple and it was tasty but…įrankie’s recipe was in a book called Cooking With The Stars, published in 1970 and to me it’s a very 70s sort of spaghetti sauce. Frankie is in a couple of films with Vincent Price so I need a signature dish for the book I’m working on with Peter Fuller of The Vincent Price Legacy. I am not wasting a drop of that! The salad dressing is safely in my HOME fridge, that salad bottle is never leaving Silver Screen Suppers Towers again.Īnyhow, the reappearance of Frankie’s salad dressing reminded me that his spaghetti sauce was on the list of recipes for test cooking. Not me, that’s got some of my precious olive oil that Greg Swenson of Recipe for Rebels sent me all the way from Greece in it! Some people might tip away the salad dressing for health and safety reasons. I am sort of glad I didn’t get around to it, for lo and behold, my own one has reappeared after a couple of months who-knows-where. I wrote a post back in May about Frankie Avalon’s Salad Dressing and my disappearing salad dressing bottle. Pinched from the work fridge for a second time! One kind reader called Sherry even took the time to email me a link to a site where I could buy a new one of these. Imagine my surprise to open the work fridge last week and find this in a door shelf.
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