May brings the 100th birthday of my favorite obsession, Pyrex. May is also Celiac awareness month. To celebrate the beautiful collaboration of Pyrex and gluten free cooking, I will (if all goes well) post 15 of my favorite gluten free recipes using Pyrex bakeware of all shapes & sizes! As I add recipes and dishes, I’ll list them here.
When you find out you need to “stick” to a gluten free diet, you learn quickly that you must replace many of your cooking tools for fear of contamination. I have good news, you do not have to replace your Pyrex! Pyrex is made of glass & is non-porous. That’s why glass is used for canning and preserving. Odors, stains and gluteny glues can’t stick to it like they can plastic or even metal. (OK, unless you have the lids. In which case, use your best judgement.) Baked-on food scrubs right out, with no need for steel wool or coarse abrasives.
Vintage Pyrex is even beautiful. Come on, you know we all have one. Or two. Some people have so much Pyrex, they need to be featured on the hoarders TV show. Not me, of course, but others.
*** I started this project with the plan to post 15 recipes (1915-2015) but as with my Pyrex addiction, I ran out of self-control & now have 22 recipes. Enjoy! ***
If you want to immerse yourself in an online, Pyrex education, I’ve listed a few resources at the bottom of this page.
- Let’s start the party off with BAKED MACARONI from Mrs. Rorer’s cookbook, baked in a Pyrex, 2 quart round casserole dish #024. Sarah T Rorer “was a prolific cookbook writer, director of the Philadelphia Cooking School and a home economics editor of “Ladies’ Home Journal” magazine. After being challenged to cook in a Pyrex dish by Dr. Eugene Sullivan, director of Corning’s lab, she made baked Alaska with great success.”, so it’s only natural we use her recipe for a Pyrex blog special.
024 – 2 quart round casserole, flamingo (pink) 1953-1957, turquoise late 1950s
- I use my 9×13 Pyrex baking dish for nearly everything. I roast chickens in it, use it for SCALLOPED POTATOES, ASPARAGUS AND EGG CASSEROLE, and occasionally even bake a cake in it. If I could have only one piece of Pyrex, it would be this one.
- I do like fried chicken, regardless of the calories. What I don’t like about it, is cleaning up the mess. I much prefer OVEN FRIED CHICKEN. This recipe came from the Pyrex cookbook, with a minor modification to make it gluten-free.
- When my son started eating gluten free, he missed his macaroni and cheese the most. Before I found a gluten free noodle I liked, I used potatoes. This recipe for POTATO KIELBASA CASSEROLE is an oldie (for use) but still a favorite.
- Continuing on with the “bake anything in a Pyrex cake pan” theme, here’s a tasty, meatless recipe for LASAGNA. It takes a while to put together, but totally worth the effort.
- OK, can’t say I didn’t warn ya, here’s a GOLABKI recipe baked in, yep you guessed it, the 9×13 Pyrex.
233-R, 3 quart, 9×13 casserole dish
- My mom has always made SNOWY MASHED POTATOES for every holiday. It’s the one dish we all beg for. Not pie or roast turkey or even jell-o, but mashed potatoes. Ok, there is more dairy in the bowl than vegetables, but they taste so good!
404 – 4 quart mixing bowl, the brown is Old Orchard, part of a set from 1974
- Whip us a little COLESLAW to pair with your chicken and potatoes and you’ve got the makings of a great picnic!
402 – 1 1/2 quart, Woodland 1978
- What’s a picnic without good old American apple pie? The Pyrex pie dish makes the perfect cradle for GREAT-GRANDMA’S SOUR CREAM APPLE PIE.
- The 10″ pie plate is even great for a main dish like SPAGHETTI PIE.
209, 229 – 10″ pie plate 1920s-current
If Hawaii can have a signature punch, we should have a MICHIGAN PUNCH flavored with rhubarb, apples and strawberries. One batch fits nicely in the 2 quart juice pitcher, but feel free to double or quadruple the recipe for your next bonfire.
Juice Pitcher with lemon slices – early 1980s
- I rarely use the loaf pan for bread. Gluten free bread is a pain to cook full-size. I usually bake my gf bread in mini loaves. This clear loaf pan is perfect for jell-o salads though; they look so pretty in it. If you like piña coladas, you may like this retro Jell-O recipe for AMBROSIA LOAF.
214 – clear glass loaf pan, 1915-1935
- The Pyrex 8″ square baking dish isn’t just for brownies. It works nicely for desserts like CHERRY KUCHEN, BANANA SPLIT ICEBOX DESSERT, and RHUBARB COCONUT BARS, main dishes like gluten free BOURBON BACON PASTA and even side dishes like HERB & BACON POTATOES.
222-R – 8×8 square cake pan, tinted clear Fireside 1977
- Pasta salad is a classic, summertime dish. I’ve tried to make it a little healthier with this TUNA PASTA SALAD, in the 1 1/2 quart #402 bowl. It’s full of veggies, meat, and gluten-free noodles. Really, it could pass for a light, summer meal instead of just a side dish. To keep it cold, just fill a larger Pyrex bowl with ice and nest the smaller bowl in the ice.
primary bowls set 1940s
- My refrigerator has been taken over by eggs. Literally. There isn’t room for another thing. I cooked up a batch of this BACON & EGG SALAD and just keep it in the fridge for a quick sandwich. I guess while I’m at it, I should probably double (or quadruple) the recipe.
502B – refrigerator bowl (part of a set that I wish I had but don’t. Yet 🙂
Depending on how many BAKED APPLES you want, you could use most any size baking dish. The Pyrex cake pan fits 4-5 apples nicely.
221 – round cake pan, lime 1953-1956
ASPARAGUS & HARD-BOILED EGG SALAD (or any salad) can be tossed in a standard mixing bowl.
Butterprint bowl set – 1957
This little Starburst casserole dish was originally sold with a lid and metal warming stand, but that stuff is long gone. It’s still a beautiful little decoration in the kitchen, as well as the perfect baking dish for APPLE CRISP.
575-B – 2 quart Starburst 1960
Cinderella bowls come in many sizes. They make great bowls for NACHO DIP and chips.
Cinderella bowls with spout handles – 1958
- I love these little casserole bowls. They’re nice for a little side dish or even just fruit salad. I’ve made 2 variations of a CRUSTLESS QUICHE, using either the 1 pint or 1 1/2 pint casserole dishes.
- If you’re looking for a way to sneak more veggies into your kids, try the CREAMY, CHEESY SPINACH CASSEROLE, baked in #472, the 1 1/2 pint casserole dish.
- It would seem I have an addiction to healthy green vegetables smothered in cheese. I blame it on my Polish great-grandma. Well, ’tis the season for CHEESY ASPARAGUS in Michigan.
471 – 1 pint casserole, town & country 1963-67
472 – 1 ½ pint casserole, town & country 1963-67
Mine are quite faded, there is a better picture, plus tons of research on Pyrex patterns, here – (one caveat, I could and did get lost in this website for a few days).
While it doesn’t have a Pyrex label, this Corning Ware, 4 quart Dutch oven is pretty much the same thing. It’s nice for braising meat, roasting whole chickens, and for PORK ROAST IN HARD CIDER. Yep, mine is missing the lid.
Corning Ware B-4 – 1964 to 1969