Cooking With Nostalgia

As I was assembling the components of this article together, I came across a brochure or pamphlet, if you will (from my mom’s collection; it may have been an insert in a magazine) titled “Man-pleasing Recipes” from the Rice Council for Market Development, Rice Council of America-circa 1971!

The intro starts off like this, in bold type: No man likes the same thing every night! Here is an array of ways to add zest to your menus-entrees with meat, chicken, or seafood. Recipes for the vegetable part of the plate or for the elegant dinner. Tasty-try them!

Interspersed throughout the recipes are such phrases as “guaranteed…man pleasin‘.” and “Simple, economical, and he’ll love it.”

 Here’s one of those “man-pleasing” concoctions to try:

Chicken Taos with Rice

Ingredients

12 pieces (about 2 pounds) of choice chicken parts

One-fourth cup flour

2 teaspoons salt

One-fourth teaspoon pepper

One-fourth cup of butter or margarine

1 cup chopped onions

One-fourth teaspoon of garlic powder

2 tablespoons Worcestershire sauce

1 cup chili sauce

1 and one-half cups chicken broth

One-half cup dry sherry

3 cups hot cooked rice

Roll the chicken in combined flour, salt, and pepper.

Brown in butter.

Push chicken to one side.

Add onions; sauté until transparent.

Stir in the remaining ingredients except for rice.  

Bring to a boil, cover, reduce heat, and simmer for 35 minutes.

Serve chicken and sauce over beds of fluffy rice.

Makes 6 servings

Optional: When making the rice, you can substitute chicken broth for the water. Or add a chicken bouillon cube to the water.

And if you don’t like the taste of butter or margarine, just use the remaining ingredients. It’ll still be delicious. Or, sub olive oil or another type of cooking oil for the butter/margarine.

A Few Extra Helpings of Chicken and Rice…..

• Chickens have been domesticated for at least 4,000 years; modern chickens are all descendants of the red jungle fowl of India and Southeast Asia.
• Rice has been produced in what is now the U.S. for more than 300 years.
• More than half of all chicken orders in restaurants are for fried chicken.
• In early Roman times, grains of wheat were tossed at the bride because it was wheat, not rice, that symbolized fertility. Young girls scrambled for the wheat grains that fell off the bride, similar to today’s bouquet tossing. Under the reign of Queen Elizabeth I, wheat tossing stopped; instead, the grain was baked into small cakes, which guests crumbled and tossed over the bride’s head. Later in time, a large wheat cake was baked and eaten, not tossed. This left the wedding guests empty-handed. And the wheat cakes were expensive. The alternate choice was cheap, clean, white rice; a new and enduring tradition was born.
• The average hen lays 255 eggs per year.
• If you ever come across a green chicken liver, DO NOT EAT IT! The color’s due to bile retention (Yechh!). You CAN eat that same chicken meat, however. But would you want to after seeing that green chicken liver?
• On August 20, 1991, President George H. Bush (the first one and the father of George W.) proclaimed September as National Rice Month. September is also National Chicken Month.
• The closest living relative of the t-rex is the chicken (Amazing!); it kind of makes you look at a chicken with new respect, doesn’t it?

And a Few Slices of Pizza

• Pizza migrated to America in the latter half of the 19th century-early 1900s, particularly in New York and Chicago; Gennaro Lombari opened the first U.S. pizzeria in New York City in either 1895 or 1905 (exact sources vary). In 1943 Chicago-style deep-dish pizza was created by Ike Sewell at his Pizzeria Uno.
• American GIs stationed in Italy during World War II fell in love with pizza and upon their return, further popularized the dish. But it wasn’t until the 1950s that pizza really took off; many Italian-American celebrities ate it, and the Dean Martin hit,  “That’s Amore” mentioned it. But teenagers and college students made pizza into a cultural icon! In the late 1950s, frozen pizza was introduced, becoming the most popular of all frozen food.
• Pizza’s now consumed worldwide, in many styles and varieties; besides the traditional dish, different cultures have adapted pizza to their own native foods and preferences. There are pineapple, Canadian bacon, squid, octopus, apple, cherry, Mexican-style, spinach, and feta cheese, among countless others. Popular styles include deep-dish, New York (thinner crust), calzones (stuffed pizza rolls), and pizza bread (such as French bread pizza).
• Did you know that tomatoes, one of pizza’s most crucial ingredients, were originally thought to be poisonous? Spaniards returning from Mexico and Peru introduced the tomato to Italy in the 16th century.
• The original mozzarella cheese was made from Indian water buffalo milk in the 7th century and introduced to Italy in the 18th century. Today, the best mozzarella cheese is still made from water buffalo milk.
• Pizza seems to be the number one food among computer personnel; there’s an unusually high number of pizza businesses within five miles of every computer center.
• Eating pizza once a week can reduce the risk of esophageal cancer; ingredients such as tomato sauce and olive oil have proven cancer-fighting powers.
• Kids between ages 3 to 11 prefer pizza over everything else for lunch and dinner.
• Pepperoni is the no. 1 topping; anchovies are the least favorite. Gourmet (?) toppings have included oysters, dandelions, eggplant, Cajun shrimp, artichokes, tuna, venison (deer meat!), duck, peanut butter and jelly, bacon and eggs, and mashed potatoes. Some popular international toppings are pickled ginger and tofu (India); eel and squid (Japan); green peas (Brazil); mockba–a combination of sardines, tuna, mackerel, salmon, and onions (Russia); coconut (Costa Rica); curry (Pakistan); and shrimp, pineapple, and barbeque (Australia).
• More pizza’s eaten during Super Bowl week than any other week of the year.

From Our Best Pin-Worthy Recipes cooking brochure, 2014, here’s a recipe for:

Mini Margarita Pizzas

Ingredients

1 Fourteen oz. package (12-inch) thin-style Italian bread shell, such as Boboli 

One-half cup roasted sweet pepper bruschetta topper, Kalamata olive bruschetta topper, or desired pizza sauce

6 ozs.fresh mozzarella cheese, sliced

2 roma tomatoes, thinly sliced

Freshly ground black pepper or crushed red pepper

Small fresh basil leaves

Optional: Grated Parmesan cheese

1. Preheat the oven to 450 degrees F. Line a large baking sheet with foil; set aside. Use a 2-inch round cutter to cut Italian bread shell into 20 circles (or use a knife to cut into 20 squares/pieces. Tip: Cut the bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hours. If you prefer, cut some circles and some squares). Place the bread shell pieces onto the prepared baking sheet.

2. Spread bruschetta topper on bread shell pieces. Top with mozzarella cheese and tomato slices. (If necessary, cut cheese and tomatoes to fit.)

3. Bake for 8 to 10 minutes or until cheese is melted and bread pieces are crisp. Sprinkle with black pepper and top with basil leaves just before serving. If desired, sprinkle with Parmesan cheese.

Time: 33 minutes

Makes 20 servings

Hot Dogs and a Few Baked Beans (On the Side)

Sources vary on this origin: Hot dogs may have originally been sold on a bun from New York City pushcart vendors in the 1860s, or they were probably first served on a bun in 1904 at the St. Louis World’s Fair when they were still called frankfurters. Also at that same fair, French’s Mustard was introduced by George J. French.

The term “hot dog” is credited to sports cartoonist Tad A. Dorgan. While sketching a cartoon of a hot dachshund sausage bun, he wasn’t sure of the spelling for “dachshund,” so Dorgan referred to it as a “hot dog” (around 1906).

Mustard is the top hot dog topping for adults; children prefer ketchup ( 25% picked chocolate sauce). But preferences do change from region to region. Mustard is the favorite topping for Americans overall, though younger adults are preferring ketchup (50% of the 18 to 24-year-olds). Marrieds with children prefer a chili topping more than the single, no-kids crowd.

Democrats and Republicans equally love mustard and relish, but more Republicans (25%) than Democrats (17%) preferred ketchup. Democrats had a stronger preference for spicy chili, while Independents preferred ketchup.

Hot dogs and hamburgers are the two foods most associated with America; hamburgers ranked number one (particularly among younger people 34 and under and with young Democrats), but 2 in 10 consider hot dogs the most “American” (among the middle-aged and northeasterners; with middle-aged Republicans, the choice is split almost evenly-27% hot dogs, 26% hamburgers). Fried chicken was next, followed by steak and pizza.

According to The National Hot Dog and Sausage Council, one should always put the toppings on the hot dog, not the bun. Toppings should be applied in this order: 

1. The wet stuff-mustard and/or chili

2. The chunky stuff-relish, onions, and/or sauerkraut, then shredded cheese

3. Spices or seasonings-celery salt or pepper (sesame seed, poppy seed, and even plain a plain bun are also acceptable)

President Franklin Roosevelt served hot dogs to King George VI and Queen Elizabeth of England during their 1939 U.S. visit. It was the first time the two royals ate one.

Several regional hot styles have achieved national (and some international) status: the New York Deli Dog (grilled flat on the griddle, topped with sauerkraut and deli mustard), New York Street Cart Dog (boiled and served with onion sauce and deli mustard-or sauerkraut), Chicago Red Hot (served on a poppy seed roll and “dragged through the garden,” which means yellow mustard, sweet pickle relish, chopped onion, tomato, pickle spear, sport peppers or any hot peppers, and a dash of celery salt), The Dodger Dog (from Los Angeles, served on a steamed foot-long bun with mustard and relish), Rochester White Hot ( a favorite in west New York, it’s neither smoked nor cured, thus its famous off-white color, spicy taste, and smooth texture. This dog is split and griddled, served on a toasted bun, topped with a hot meat chili made from a secret Rochester recipe of chopped onions and any one of a variety of mustards), Fenway Frank (boiled and grilled, this dog’s served on a New England-style bun and covered with mustard and relish), Milwaukee Brat (a bratwurst sausage that’s grilled and dipped in “Secret Stadium Sauce,” served on a crusty roll and topped with sauerkraut and spicy brown mustard), Cincinnati Cheese Coney (this city’s version of the Coney Island Dog; its chili topping consists of chili powder, paprika, nutmeg, chocolate (!) and cinnamon. Mild cheddar cheese, diced onions, and Ball Park mustard set this off).  The Texas Corn Dog was invented for the Texas State Fair in 1942 and is now a Southern favorite. This dog’s dipped in corn batter and fried crisp, served with mustard and coleslaw.

 Baked beans are as classic as the hot dog, but their origins are American; Native American, actually. According to The National Restaurant Association, the Narragansett, Penobscot, and Iroquois Indians created the first bean recipes. In fact, that important ingredient, maple syrup, was discovered by the Iroquois. The Pilgrims learned how to make baked beans from the Indians, but substituted molasses and pork fat for the maple syrup and bear fat (I personally prefer brown sugar).

During colonial days, Boston became renowned for baked beans, thus the designation of “Beantown “(The city had an overabundance of molasses, so…..!)

There is no one standard way to make baked beans. Like the hot dog, regional styles have developed across the country.  There’s the classic New England style-navy or white beans and molasses. There’s a Southwestern style made with braised black beans or pinto beans, combining poblano and jalapeno chilies , sun-dried tomatoes, cumin, and a little brown sugar. An Atlantic Portuguese version includes diced linguica, with kidney or navy beans. 

So whether you’re chowing down on an old family recipe or a regional favorite, not only savor the flavor, savor the history!

Excerpts from “Hot Dogs, Baked Beans, and Buns (Yum Yum!)”, “30 Helpings of Chicken and Rice”, and “Leaning Towers of Pizza” by Pat Jacobs

Are These Classic Food Products Still Around?

I also discovered a few old print ads for Kraft Tangy Italian Style Spaghetti Dinner. These were literally “dinner in a box, ” that contained at least two servings’ worth of spaghetti, grated parmesan cheese, and herb-spice mix. You just needed to add tomato paste or sauce. One of the cool things about this boxed dinner was that you could also add beef, any other meal, fish, a salad, or veggies to stretch it out.

Besides buying spaghetti in bulk and stocking up on tomato paste and sauce, my mom also used this product regularly. One of the cool things about this boxed dinner was that you could also add beef, any other meat, fish, a salad, or veggies to stretch it out.

Does Kraft make this anymore?

There was also a print ad for Hunt’s Mexican Style Manwich Sloppy Joe Sauce. You just needed to add 1 pound of fresh ground beef (delicious as either just Sloppy Joes or as spaghetti sauce or poured over macaroni).

Is this still made anymore?

I also found a print ad for Campbell’s Italian Tomato Soup (with Basil and Oregano) and discovered a “hidden gem” as well; there on the left side, was an improvised recipe by my mother when she was still able to cook. I’d like to share it (if this particular soup is still available, I’m making this ASAP. If not, I’ll look for a substitute.):

Mom’s Improvise

Ingredients

Shrimp (there’s no amount listed; I’d go for at least two servings; perhaps a bag)

Cooking oil

Onions

Celery

Okra

1 tablespoon bacon oil or regular cooking oil (add more if needed)

Campbell’s Italian Tomato Soup (if still available)

Rice

Optional: 1 Garlic clove

Sauté the shrimp; set aside.

Chop or dice the onions, celery, and garlic clove; then sauté them.

Drain any remaining oil.

Add the soup and the shrimp.

Heat the combined mixture for 10-15 min.

Serve over steamed rice (if you prefer, it can be buttered rice)

Did You Know That….

Canada Dry Ginger Ale was the first major soft drink company to put soft drinks in cans (1953) and introduce sugar-free drinks (1964). The word “dry” refers to a non-alcoholic beverage; Canada is the country of origin.

Since 1972, most of the flour found in kitchens has been used for baking cookies.

Since tea leaves grow more slowly in cooler air, yielding a better-flavored leaf, the best teas are grown at altitudes between 3,000-7,000 feet.

Tea is the most popular beverage in the world; Lipton is the best-selling tea in America.

India produces one-third of the world’s tea, followed by China and Sri Lanka. 

Coffee, native to Ethiopia and cultivated and brewed in Arab countries for centuries, was not introduced into Europe until the seventeenth century.

While the coffee plant has many varieties, two species, coffee arabica, and coffee robusta, provide 99% of the world’s coffee. 

PAM (No Stick Cooking Spray) was started in 1959 (in Chicago!). It contains only 1 gram of fat, is all-natural, and does not contain any sodium or cholesterol. PAM was introduced on local Chicago cooking shows; sales really took off after Carmelita Pope, a well-known Chicago personality endorsed PAM and demonstrated its many uses.

Tabasco Pepper Sauce (invented in 1868) is a name of Central American Indian origin, chosen by creator Edmund Mc Ilhenny simply because he liked the sound of the word.

Tabasco sauce bottles are labeled in nineteen languages and shipped to more than one hundred countries; Americans use more Tabasco than any other nation, followed by the Japanese.

All Wesson Corn Oil available to the public is packaged in plastic bottles; the last glass bottle was used in 1984.

Wesson was the first vegetable oil on the market.

The people of Northern Ireland consume more Diet Coke than any other nation.

Add one-half can of Coke to cooking beans to prevent gas.

Coke mixed with Heinz Ketchup makes a great barbeque sauce.

You can substitute Coke for water in brownie recipes; moist and yummy results!

While baking ham in aluminum foil in a pan, baste it with one can of Coke. For the last half hour (30 minutes) of cooking, remove the foil and allow the ham to bake directly in the soda. Delicious gravy!

Gatorade rehydrates the body 30% faster than water. The drink was developed at the University of Florida and named in honor of the school’s Florida Gators football team.

Want tender chops? Before cooking, place the pork chops in a bowl filled with one can of Coke for at least two hours.

Coke outsells Pepsi worldwide by a more than two-to-one margin.

During World War II, American soldiers used chewed-up Wrigley’s Spearmint Gum to patch Jeep tires, gas tanks, life rafts, and parts of airplanes.

Eating a York Peppermint Pattie clears a stuffed-up nose (peppermint relieves congestion). It also relieves and soothes nausea.

When tea was first introduced in the American colonies, many housewives, in their ignorance, served the tea leaves with sugar or syrup, after throwing away the water in which they had been boiled.

The wedding cake was originally thrown at the bride as a symbol of fertility.

The ingredients in Worcestershire Sauce are stirred together and allowed to sit for up to two years before being bottled.

Bread factories often add nonfat dry milk to their bread to improve the flavor and enhance the nutritional quality.

You can add a few drops of yellow food coloring to vegetable oil before frying chicken; the coloring will be absorbed, and the chicken becomes golden brown.

Beer is 92 percent water.

Queen Elizabeth I loved vanilla so much that she eventually refused all food prepared without it.

Thomas Jefferson was the first person to import vanilla to the U.S. He acquired a taste for it while in France.

Pantry Essentials

This can vary depending on the food you were raised on and what you personally like; with that in mind, here are some basics:

A big bag of white rice, long or short-grain (I know brown rice is healthier, but I never liked the taste; it throws the flavor of meat, sauces, and gravies “off” to me)

A variety of canned tomato products, tomato sauce, tomato paste, canned tomatoes, and pasta sauces

An assortment of pasta-spaghetti, macaroni, wide and medium egg noodles, and those Kraft mac and cheese mixes (or something similar)

Campbell’s Tomato Soup and Lipton’s Chicken Noodle Soup

Potatoes 

Onions

Several food mixes, like mashed potato mix, pasta salad, and rice mixes

Dried and canned beans

Condiments, like mustard, ketchup, hot sauce, pickles, etc.

Canned veggies

Jellies and jams

Distilled white vinegar and several flavored ones, like apple cider vinegar

Sugar-granulated and brown

Boxed, ready-to-eat cereals

Tuna, mackerel, salmon, and other canned fish

Instant coffee and tea, hot chocolate mixes

Ramen noodles

Optional: Cake and cookie mixes