Pyr-O-Rey (aka Dynaware) was made by a Mexican company called Vitrocrisa (later known as Crisa), which was acquired by Libbey in 2006. It’s hard to find information on Pyr-O-Rey in general, and I’ve only ever seen it in this Brown Daisy pattern. Most collectors seem to regard it as a Pyrex/Fire King knockoff, judging from the name especially. Still, I think it’s charming and I couldn’t pass up this piece at Hope Thrift the other day. Hey, it’s the perfect dish for some Pickle & Cheese Party Spread!
This pickle-infused cheese spread was inspired by the old-fashioned cheese ball — and more specifically, this dill pickle cheese ball from Delish. I’ve modified the recipe slightly to serve in a casserole dish — because while cheese balls are retro cool, Pyrex is prettier.
The recipe makes enough for a party; for a smaller group, a half batch will do. Note: I made the bacon optional because while it’s visually appealing, I don’t think it adds that much to the flavor of the spread. The bacon loses its crunch pretty quickly in the refrigerator, so if you’re making the dish ahead of time, it may be better to omit.
2 8-oz blocks cream cheese
1 1/2 cups sharp cheddar cheese, shredded
1 cup mozzarella, shredded
3 tbsp fresh dill, chopped fine
1 tsp garlic powder
1 tsp paprika
1/2 cup dill pickles, chopped fine (about 3 whole baby dills)
1 tbsp pickle juice
6-8 slices cooked bacon, chopped fine (optional)
Set cream cheese out to bring to room temperature. If desired, chop the cheddar and mozzarella into finer pieces.
In a large bowl, combine 1 cup of the cheddar with the mozzarella, garlic powder, paprika and 1 tbsp of the dill, and stir until mixed. Stir in the pickles and pickle juice. Add the cream cheese and stir until thoroughly incorporated. Season to taste with salt and pepper.
Spoon the mixture into a small casserole dish and spread around in an even layer. Refrigerate for at least 2 hours.
For the topping, combine the bacon with 1/4-1/2 cup cheddar and 1-2 tbsp dill (amount depends on the diameter of your casserole dish — if it’s large like a pie plate, use more; if it’s small like a ramekin, use less). Sprinkle the topping over the spread and serve.
Pictured: Pyrex Spring Blossom 472 Cinderella Round Casserole, Pyrex Spring Blossom 503 Refrigerator Dish, Pyrex Spring Blossom 443 Cinderella Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl, Corning Ware P-185-B Snack-It Plate
I love cooking for Thanksgiving, but I love planning the cooking even more: looking for recipes, thinking about logistics, choosing the right dishes, coming up with a schedule, etc. I think I like cooking projects more than the cooking itself.
So when I saw this article on The Kitchn about organizing serving dishes for Thanksgiving, I knew I wanted to do something similar. I had already been thinking about setting out my vintage cookware in preparation for the big day, but now I needed to take pictures.
I think this will be a new tradition for me, documenting the mix of dishes I use for holiday meals. For this Thanksgiving, I am going with a variety of greens and floral designs, drawn from my favorite Pyrex and Corning Ware patterns.
Pictured: Corning Ware Floral Bouquet Third Edition A-3-B Casserole, Corning Ware Floral Bouquet Third Edition P-43-B Petite Pan, Fire King Gravy Boat, Pyrex Lime 024 Round Casserole, Pyrex Verde 403 Round Mixing Bowl, Pyrex Spring Blossom 045 Oval Casserole, Pyrex Spring Blossom 043 Oval Casserole, Pyrex Spring Blossom 72 Butter Dish, Pyrex Spring Blossom Pitcher
Inspired by Fire King’s Gingham Garden pattern, this printable menu template will bring some vintage charm to your Thanksgiving table. The text is editable so you can add, subtract or change categories as needed. Here’s a closer look with and without menu items (yes, that’s pretty much our actual Thanksgiving menu this year — no turkey!):
Download the Word document here: Thrifted Kitchen Thanksgiving Menu Template. Enjoy!
Pictured: Pyrex Woodland 77 Gravy Server with Saucer
Straight out of 1973, the Salton Cosmopolitan Casserole was the product of a collaboration between Salton Inc. and Corning Glass Works. The dish was sometimes stamped Salton and sometimes Pyrex (mine, which I scored from Goodwill online, says Salton), but it’s clearly made from a Pyrex mold — the 475 Cinderella Round Casserole. There are some interesting details about the history of Salton and Pyrex on the Corning Museum of Glass Pyrex Potluck site here.
The casserole was originally sold as a set with a square electric hot plate — you can see a photo from the Corning Museum of Glass collection here. In fact, the Salton company was primarily known for its hot plates, food warmers and other small appliances. My research into the subject brought back a childhood memory of a Salton electric bun warmer my parents used to bring out for keeping muffins and biscuits hot at the breakfast table. It was a sort of rectangular box with curved sides and a cloth-covered, hinged lid. It seems that various versions of it can be had on eBay for about $30, but I will hold out for the brown polka dot design I remember.
In addition to the bun warmer discovery, I came across a charming 1975 New York Times article about company founder Lewis Salton:
And wouldn’t you have it, the Salton peanut butter machine is available on eBay too! Luckily for my sanity and cabinet space, I’m not into collecting appliances. But if I see that bun warmer in a thrift store someday, I’m not making any promises.
The clean lines … the stylish knob … the black-and-white design … how could I resist this little dish that looks like it’s straight out of Mad Men? The Corning Ware Buffet Servers were made in the ’60s, notable for their round shape, pyroceram lid and bakelite knob. Just like all Corning Ware, they can go from freezer to oven, over a flame, etc., but with more pizzazz! I snagged this 2 1/2 quart model at Savers — the lid in particular is in great condition, making it a lucky find.
Incidentally this dish also goes with the P-201-HG handles I wrote about last month. I love putting all the pieces together! More information about Buffet Servers is available on the Corning Ware 411 blog here and here.
I hesitate to call this dish gumbo because the term is so loaded with a specific food culture. My version is probably not “authentic” — but it’s delicious and hey, I can make gumbo however I want! I think of it sort of as a gumbo soup — hearty but not too thick in the broth department, full of Cajun flavors and with rice and greens mixed right in.
The spice level here is medium to hot — to me that’s zesty but not mouth-on-fire hot. You could cut the red pepper flakes to go milder, or add cayenne to go hotter. Also, if you prefer a thicker stew, you could double the butter and flour.
1 lb andouille sausage, sliced
2 tbsp butter
1/4 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, diced
3 celery stalks, chopped
3 carrots, chopped
3 cloves garlic, minced
2 14 1/2-oz cans diced tomatoes (undrained)
6 cups low-sodium chicken broth
1 tbsp dried thyme
1 tsp red pepper flakes
1 tsp smoked paprika
2 bay leaves
1 1/2 lbs boneless skinless chicken breasts
2 10-oz bags cleaned and cut collard greens
4 cups cooked brown rice
2 tsp ground gumbo file
salt to taste
In a large dutch oven, saute the sausage over medium heat until browned and the fat begins to render. Remove the sausage and set aside, leaving the drippings in the pan.
Lower the heat slightly, add the butter and stir until melted. Sprinkle in the flour and stir with a whisk until incorporated. Continue stirring constantly and cook until caramel in color, about 15-20 minutes (actual time can vary quite a bit; let the roux get as dark as you want, being careful not to burn).
Add the onions, bell peppers, carrots, celery and garlic and stir until coated in the roux. Add the diced tomatoes and deglaze, scraping up and stirring in the browned bits on the bottom of the pan. Add chicken broth, thyme, red pepper flakes, smoked paprika and bay leaves. Bring to a boil.
Add the chicken and lower to a simmer. Cover and cook until the chicken is no longer pink in the middle, about 20 minutes. Remove chicken and shred or chop into small pieces, set aside.
Add the collard greens and stir until wilted. Cover and simmer until the greens are tender, about 40 minutes.
Add the gumbo file, sausage, chicken, rice and salt and simmer for a minute, then serve.
Pictured: Pyrex Spring Blossom 443 Cinderella Mixing Bowl, Corning Ware Floral Bouquet Third Edition P-43-B Petite Pan, Corning Ware Wildflower P-43-B Petite Pan, Corning Ware Fresh Cut P-43-B Petite Pan, Corning Ware Fruit Basket P-43-B Petite Pan