In This Edition Of Our Somewhat Weekly Magazine:
- Time Capsule: Food Trends of The 50’s
- Pizza Grilled Chicken Sandwich
- The Varnum’s Food Fare
Our Favorite Quote Of The Week ~ “An idea not coupled with action will never get any bigger than the brain cell it occupied.” – Arnold H. Glasgow
Time Capsule: Food Trends of The 50’s ~ The post WWII decade transformed the food industry in unique ways. Meatloaf becomes popular during the 50’s. You might have heard of the Victory Gardens of war-time economy. A return to greater food sources availability would be incentive enough to indulge in a rich, gravy laden meat dish to make up for war-time restraint. There was a television set in 33 million American households by 1953. This immediately became a family hub. The first TV dinner was introduced in 1954, by the Swanson Company. It contained turkey, sweet potato, peas, and cornbread stuffing and cost 89 cents. Interestingly, it would take another 6 years before a dessert was included. 10 million TV Dinners were sold that first year. If you think about it, TV Dinners and meatloaf are a one-dish meal. The tuna casserole appears as one of America’s favorite go-to one-dish meal at this time. The original recipe was a Betty Crocker classic.
Pizza Grilled Chicken Sandwich ~ If you’re a regular at Jeffersonville Pizza Department (JPD), you know that you can ask for a free small cheese pizza with any large pizza order on Tuesdays. The delightful possibilities for that cheese pizza are endless. Here’s an especially decadent and satisfying idea, for two servings. Slice 2 chicken breasts in half, lengthwise. Season on both sides with salt and pepper. Grill or bake as usual. Remove from grill or oven. Arrange on 2 slices of cheese pizza. Trim slices to fit. Top with pizza sauce, pepperoni, shredded Mozzarella and another slice of pizza. Return to heat. Allow cheese to melt. Serve. You can also use your favorite bread or buns for this recipe. A 158 Main baguette is ideal too.
The Varnum’s Food Fare ~ The Varnum’s Food Fare… The Quick Guide to Edible Plants: Easy to Pick, Easy to Prepare by Lytton John Musselman and Harold J Wiggins. A guide to edible plants would not be complete without a segment on plants to avoid, now would it? This may be a “quick” guide, but it presents a comprehensive view of friendly and unfriendly plants, as well as well-organized segments each focusing on its own category of edibles. And these are not limited to flowers. They range from Condiments, Aperitifs and Greens to Starches, Grains and Flowers. Recipes included; deliciously uncommon and easy to prepare recipes. Did you know you could savor a Stinging Nettle Omelet for breakfast? There are several edible plants books out there, but this clever guide has the distinct honor of presenting plants and recipes other guides often overlook. Kids find it fascinating too! Dig in at The Varnum Memorial Library, or at your own local library.
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