Vincent Price, as you may know, was an actor known for his many roles in horror films. What you may not know, is that he was also a cookbook author with his wife, Mary. Their book, “A Treasury of Great Recipes” has just been re-released as a 50th Anniversary edition, and I can’t wait to add it to my collection. According to the press release,
The cookbook is the first pictorial, gastronomical travelogues published, with recipes and menus from restaurants, hotels and railroads that no one else had been successful in acquiring at the time. Iconic photographers including William Claxton and Eliot Elision helped document these adventures.
In addition to fun, vintage recipes, you can see some great pics of Price, his home, and get other entertaining tips, like how to fold napkins into Lotuses. I’m thrilled to get to show off one of the recipes here on Geeky Hostess, just in time for Halloween. Make yourself some Vincent Price-approved pumpkin seeds!
You can find the book on Amazon.com.
Pepitas a la Curry (Curried Pumpkin Seeds)
As found in “A Treasury of Great Recipes” by Mary & Vincent Price
- 1/4 cup curry powder
- 1 clove garlic, minced
- 1 tsp salt
- 1 lime
- 2 cups plain, hulled pumpkin seeds
- In a saucepan mix: 1/4 cup curry powder, 1/4 warm water, 1 clove garlic, finely minced, 1 teaspoon salt, and the juice of 1 lime. When smoothly blended, add: 1 cup water and heat, stirring constantly, until liquid shimmers.
- Add: 2 cups plain, hulled pumpkin seeds and simmer, do not boil, for 5 minutes. Drain. (You can save curry mixture in a screw-top glass jar and use again, adding another cup of water when you do.)
- Preheat oven to very slow (225 degrees F.).
- Spread pumpkin seeds on a cookie sheet, dot with butter and sprinkle with sale. Toast in very slow oven until crisp.