1950's and 60's meals, memories and trivia

I’m Baaaack!

Oh my goodness…I had a comment left on my meatloaf blog by a wonderful gentleman who loves meatloaf, (but his wife doesn’t), so I hit “approve”. Then I thought about how much I missed my blog. I went to my blog page, and lo and behold…my dashboard, etc. had reappeared. I am able to post again. Not sure what happened before, but I feel like I am back home!

For those of you who don’t know, the icon on my page that gave me all my blog info and allowed me to post, disappeared one day. After several days of trying to figure it out, I sent a “help” signal to Support. I must say, they responded very quickly, but the email had about 10 things for me to try and I didn’t know how to do any of them. (Also, for those who don’t know, I am a tech IDIOT!)  Plus, my computer sucks and I have yet to get a new one. So, after repeated failures…I gave up.

I have soooo missed my blog. At times it was like a shelter in a storm. I LOVED when people visited it, and I “met” some fantastic people with blogs of their own, but it was ultimately something I was doing for me. Something that brought me joy. An outlet.

Anyway, I won’t post pictures or a recipe today. I actually have to relearn how to do everything. I’m OK with that. I just wanted you to know that I am feeling all warm and fuzzy because….”I’M BAAAAACK!”

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Sunshine and Meatloaf…a perfect Sunday!

Wow, day number three..sunny and almost warm. I should be blogging about picnics and BBQs but I am unprepared. Our winter has been so cold and wet and snowy and…well you get the drift, that I only have blogs and pictures prepared for hearty warm comfort food. Speaking of hearty comfort food, how about meatloaf? Does that evoke memories of a mid-century childhood or what? I actually didn’t care for meatloaf when I was young. Think about the name. “Meat” and “Loaf”. There is something not quite right about that. Having said that, my palate, which should have become more sophisticated as I aged, now adores “meat” and “loaf”. Fortunately, so do my boys.

Isn't this the reason we make meatloaf?

Not only is it great with mashed potatoes at dinner time, but is there anything better than meatloaf sandwiches? Good old fashioned soft “Wonder” bread, (though I now use whole grain white if I use white at all), and tons of ketchup slathered all over. I don’t eat ketchup on any other meat, but I couldn’t imagine meatloaf without. A little tip: When you make your sandwich, spread butter or mayo on the bread before you put the ketchup on. They will act as a raincoat and prevent the bread from soaking up the ketchup.

Ingredients for a double batch.

This recipe has carrots in it. Weird, huh? I found this recipe many years ago in an old cookbook I bought at a flea market in Georgia. It called for the carrots to be sliced lengthwise. You put half the meat in the loaf pan, then the carrots, and then the rest of the meat. It was delicious, but the carrots cut the loaf in half and you didn’t get those nice compact slices of meat. I decided to try grated carrots, and it was really good. I won’t tell you this is the best recipe ever, that is personal opinion. However, although my husband loves spicy meatloaf, he and my boys love this recipe! I think there may be as many variations on meatloaf as there are people on the planet. (Slight exaggeration but close!) You can leave out the carrots but the meatloaf seems more moist and they add a touch of sweetness.

I will freeze the mini loaves.

When I make meatloaf, I always double the recipe. I did that this time and the pictures will show how much I ended up with. I froze the mini loaves. I baked all my loaves in my well- seasoned Pampered Chef bakers, but it works in any type of loaf pan. When I was in a hurry once, I made them in a 9×9 baker. It cooked quicker because it wasn’t as thick. One more thing to try? Baking your meatloaf in muffin tins. Then you get darling individual meatloaves. Just cut the baking time to about 30 min. Speaking of the pictures, I took 32 of them. It finally dawned on me that meatloaf is not pretty! Hopefully you can get past that and try this unique recipe!

For crispy bacon, broil after baking. You can substitute a ketchup "frosting" for the bacon.

Country Meat Loaf

Serves 4-6

1 lb. ground beef

½ lb. pork sausage

1 medium onion, finely chopped

¾ cups old-fashioned rolled oats, (not instant)

½ cup shredded carrots

½ cup ketchup

1 egg, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon salt

Dash pepper

4 slices of bacon

Preheat oven to 375 degrees. In a large bowl, combine all ingredients except bacon. Mix well. I find using my hands works best. Press the meat mixture into an 8×4 loaf pan. Place bacon strips on top of the meatloaf. Bake for 60 minutes.

Did You Know???  On May 29, 1953, Edmund Hillary and Tenzing Norgay are the first people to reach the summit of Mt. Everest, the world’s highest peak.


Celebrate the Sun with Creamy Berry Fizz!


I was going to save this recipe for later this Spring, but today was about 50 degrees and the sun was shining for the first time in quite a while. The daffodils (my very favorite flower), were blooming in all their glory and I have been infected with Spring Fever! So….. you are getting the recipe for one of my favorite drinks of all that I tried from my mid-century cookbooks. I have many more to test, but for now this is my fave!


For those of you who were around during the 50′ and 60’s, can you recall a holiday gathering or a party of any kind that didn’t include a punch bowl full of some creamy delight? It usually consisted of a fruit juice, sherbet or ice cream and a bubbly soda, (or Champagne if it was an adult party!) This is one of those textbook mid-century punches.  I have broken the recipe down to single servings as well. You can double, triple, etc. I have also made this nearly sugar free though s.f. cream soda is tough to find. If you want to make a punch but don’t have a punch bowl, you can go to almost any thrift store and find punch bowl and glasses for around $10.00. If you are really good, you can find them for less! I have not paid over $7.00 and have several different patterns. When I get bored, I donate them back and buy new ones!

I can’t emphasize enough what a wonderfully refreshing drink this is. I should say a great summer drink, but I don’t let the seasons dictate what I eat and drink. Pumpkin pie in July, barbeque ribs in November, Creamy Berry Fizz in March! You can replace the frozen strawberries and sherbet with frozen raspberries and raspberry sherbet if you prefer. I personally love the original recipe myself. Everyone else who tried this LOVED it as well!  As I said above, you could replace the bubbly soda (in this case cream soda), with Champagne or if you want to really step it up…vodka maybe? This is wonderfully versatile, positively delicious and so very mid-century!

Creamy Berry Fizz

Serves 16

4 c. unsweetened pineapple juice

2- 10 oz. pkgs. frozen strawberries

1 qt. vanilla ice cream, softened

1 qt. pineapple or tropical fruit sherbet, softened

4 c. cream soda

Combine first 4 ingredients in large mixing bowl. Stir with a whisk until blended, or you can use a blender. Slowly pour in cream soda. Whisk or pulse one more time. Pour into tall glasses or a large punch bowl.

Single Serving

1/3 c. unsweetened pineapple juice

3 Tbls. frozen strawberries

3 Tbls. vanilla ice cream

3 Tbls. pineapple or tropical fruit sherbet

1/3 c. cream soda

Follow directions above.

In 1953, a company that began in 1917, The French Sardine Co., became Star-Kist Foods. Charlie the Tuna swam his way into our hearts in 1961.


Saucy Corned Beef


I don’t know why I feel like it is imparative I celebrate St. Patrick’s Day. I am about 1/16th Irish. Maybe it is because I love the color green. Or perhaps because I love a good dark beer…Guinness, of course. (Green beer doesn’t excite me…) I love Irish pub bands, “Gaelic Storm” in particular. (Check them out on YouTube!) Irish history is fascinating and the people are wonderful. Does all this make me full blooded Irish? No, but I am going to pretend for a day, like most of the rest of America. That is why I am posting this recipe. One more way to feel Irish for the day!

Luv my Le Creuset Dutch oven!

This is not your typical corned beef recipe. I was raised with the basic boiled corned beef brisket. The one that cooks for hours in the pot then put on a plate and smothered in mustard. One of my sons was NOT a fan! Then great auntie Phyllis, one of the most amazing women I ever knew, gave me this recipe to try. Now this is a favorite of the entire family. I remember absolutely refusing to eat corned beef when I was young. If only I could have poured this sauce over it! You decide if you would like to add the potatoes, carrots and cabbage to the pot. I love the veggies cooked with the brisket. You have some latitude when it comes to the weight of the meat so I didn’t put anything specific in the recipe. It will work with almost any size prepackaged corned beef. Make one large enough for leftovers. This makes a great sandwich the next day!  I posted a day early so you have time to run out and get your corned beef in time for tomorrow. Erin Go Bragh…Ireland Forever!

Saucy Corned Beef Brisket

Serves 4+


1 Corned Beef Brisket


1 cup brown sugar

¾ cup + 1 tablespoon ketchup

The delicious sauce.

2 tablespoons prepared mustard

2 tablespoons vinegar

2 tablespoons canola oil

6 whole cloves

Trim excess fat from the corned beef. Place in a large Dutch oven and just cover the meat with water. Simmer on the stove top for approximately 3 or 4 hours OR bake in the oven at 350 degrees until corned beef is tender. For sauce, combine remaining ingredients in a small saucepan and simmer for 10 minutes. Stir occasionally to prevent burning. This sauce recipe can easily be doubled, tripled, etc. (I ALWAYS double it!)Slice the meat against the grain.

Bubbling in the oven with the sauce. So tender after 4 hrs in the pot, it is falling apart!

When corned beef is tender, you can do one of 2 things:

  1. Place corned beef in a baker and cover with sauce. Bake at 400 degrees until sauce is baked on, 15-20 minutes
  2. If you are in a hurry, just slice corned beef and pour sauce over the meat or serve it on the side. Either way is awesome!

 Did You Know???   The Beverly Hillbillies, Bonanza, The Dick Van Dyke Show, Petticoat Junction, and Andy Griffith were the most popular T.V. shows of 1963.


Bunnie’s Beef Brisket

Notice the "grain" running left to right diagonally? You would cut opposite the grain for the meat to be tender.

My husband played 18 years in the N.F.L. He played in Seattle for 9 years, Atlanta, 4 years, Pittsburgh, 4 years and Philadelphia, 1 year.  All were exceptional cities but we were really crazy about the South. We moved to Suwanee, Georgia, (suburb of Atlanta), from Woodinville, Washington, (suburb of Seattle), in 1991 and stayed until 2000. During that time when Norm played in Pittsburgh, we would rent a place for the season, keeping our permanent home in Georgia. His parents would stay with us throughout the football season, their home being in Garden Grove, California. During those years in Pittsburgh while I was chasing 3 little boys, my mother-in-law would do much of the cooking. She shared some wonderful recipes that were very retro. These were dishes she fed her own boys as they were growing up in the 60’s. (No, girl’s do not run in this family’s genes, with the exception of my niece Paige Marie!) Fortunately I recorded many of the recipes she shared during that time and now, more than ever, appreciate them for their simplicity and flavor! This is one of them.

When I made this the other day, I was in a hurry and had already cooked several meals to test and photograph. I accidentally put in two 12 oz. bottles of beer instead of 2 cups of beer. This is one of the reasons that, before you start, remember “mis en plac” or “everything in its place.”  Measure out and set aside all your ingredients before you start. Anyway….both beers were ales so a bit more robust than a lager. I must say, I got lucky and it was a pleasant mistake. You may want to first try this with cups of beer and then increase from there if you wish. When you pull it out of the oven after 3 hrs. you may not think it is tender enough. The meat doesn’t “fall apart” when it is done. Try a bite of the meat. If it isn’t chewy, it is done. Be sure to slice it against the grain. If you aren’t sure what this is, slice a small piece both ways. You will know right away which way is agaist the grain. It is much easier to chew!

Yesterday, I pulled out the leftovers and took a bite of the beef while it was cold. It was delicious! I then chopped it up and put it on a bun with a little extra sauce, for a brisket sandwich made similar to a pulled pork sandwich. It is great warm OR cold. This is one of those recipes that is better on day 2 and 3! If you end up with more than you can use, this also freezes well. So versatile!

Before the sauce is cooked over the meat.

Bunnie’s Beef Brisket

Serves 4-6

Beef Brisket, (any size brisket at the market will work. They are typically 2-3lbs)

2 cups ketchup

2 cups beer (a lager or ale is preferred)

2 cups sliced mushrooms

Salt and Pepper

Cut excess fat from brisket. Whisk together ketchup and beer. Mix in mushrooms. Set aside. Place meat in a roasting pan or baker and cook meat uncovered in oven for 1 hour @ 325 degrees. Remove meat from oven and pour ketchup mixture over the brisket. Bake 2 more hours or until meat is tender. When you slice this, remember to slice against the grain. It will make it much more tender. Salt and pepper to taste if desired.


Did you know???  In 1965, Shake ‘n Bake was born. It was promoted as a healthier and easier way to make “fried” chicken, without the frying.


Mid-Century Entertaining

Parties at my grandma’s and grandpa’s were legendary. I remember gowns, rhinestones and long gloves, big band music and enough food to feed an army at their New Year’s Eve party. At all special occasions; birthdays, First Communions, showers, and holidays, she would serve the meal on her Spode India Tree orange and brown china. Sometimes we sat at a table but as the family grew in number, she started serving the meals buffet style. She made a deep impression on me and I adore entertaining! The joke in the family is that I channel my grandma. I tell you all this because my grandma was the ultimate mid-century hostess. She even had two maids who she brought in for the larger gatherings. This wasn’t necessarily just for the wealthy, (my grandparents were on the upper end of middle class.) Amy Vanderbilt even mentions in her book, “Amy Vanderbilt’s Complete Cookbook,” that “one needs 2 or more servants to put on a formal luncheon or dinner.” Just about everything I found in my cookbooks and research, my grandma Ria could have written herself. I am going to share some of those ideas below, (ones that don’t include maids!)  For the most part, mid-century entertaining was about elegance, grace and the rules of etiquette were absolute. I am going to give you a general overview today and then eventually, in the future, break down entertainng during this time, into more detailed blogs. They would include, mid-century buffets, fondue parties, dinner for the boss, ladies luncheons, etc.

Informal-centerpiece at the end.

“She welcomes those at the door with a happy smile and cheerful attitude. A spirit of warm hospitality and graciousness prevails,” says Betty Crocker Picture Cook Book published in 1956. “A congenial atmosphere must prevail if entertaining is to serve it’s purpose.” and “Choose your guest list as you would choose ingredients for a recipe. Combine people who would mix well.” These were common themes through all the cookbooks I used for my research. Another tip that is as smart today as it was then, “Never try new recipes when entertaining. Serve foods that you have made before and are comfortable with.”

There’s is big difference between formal and informal service. We still have both today but I think the line has been blurred a bit. In 1963 formal service meant linen table cloths, “Clean crisp tablecloths in a white, cream or pastel, damask, linen or organdy fabric.” (Organdy is a sheer, crisp, typically cotton fabric which is similar in characteristics to silk organza.) Informal service usually starts with simple placemats. The centerpiece should never obstruct the view of the diners. This rule is still absolute! According to several of my mid-century books, a formal centerpiece is always in the “dead center of the table.” An informal centerpiece can be in the center, but it is o.k. to put it on an unused end of the table as well. Candles are appropriate for either formal or informal meals, but are never to be used in the daytime unless it is needed “for illumination.”

I loved reading about the “proper” way to entertain during the mid-century. It was so…well….civililized! After researching, writing and then reading this over, I think I might need to have a good old fashioned dinner party. Now what to serve? A nice, mid-century Frankfurter casserole perhaps?


Celebrate Daylight Saving Time with Pizza Salad!

Spring forward tonight!

Tomorrow morning at 2:00 a.m., it is that time of year that we change our clock by one hour. “Spring forward, Fall back.” I wondered how this custom started and in my research, discovered the mid-century era has a connection! Many people credit Benjamin Franklin for coming up with the idea originally, but others say that is inaccurate. They say it was a man named George Vernon Hudson of New Zealand who originally proposed it in 1895. In 1918, the U.S. adopted Daylight Saving Time, (NOT Savings with an S). Prior to the U.S., Germany and then a number of European nations adopted it. It was very unpopular and the U.S. abolished it right after WWI,. Several states continued to observe it. FDR reinstated it and called it, “War Time.” After the war it was up to the individual states to decide if they wanted to continue. This led to much confusion and so the “Uniform Time Act of 1966 became law. (There is the mid-century connection!) That is the DST we know today.

Arizona and Hawaii were exempt from this law. I always wondered why. According to my research, Arizona is exempt because during the summer, AZ is so hot that little is done during the day. People wait to go out until after the sun sets. The last thing they needed was more scorching, summer daylight! Hawaii is exempt because of their position so close to the equator. There is very little difference between the number of summer and winter daylight hours. THERE! Now you know more than you ever cared to know about DST! Don’t forget to turn your clock AHEAD tonight before you go to bed! Now on to the good stuff….Pizza Salad.

Everything in this book is a version of recipes I found in cookbooks dated from 1950 through the 1960’s, or were recipes from my family’s and friend’s mid-century files. Much of what I have written, I remember being served either at home or as a guest somewhere. I found the basis for this salad in one of my mid-century books. I don’t remember anything like this but I love the whole idea. This is a good way to get your tweens and teens to eat salad. They will eat anything with the word pizza attached!

I know the dressing sounds completely bizarre, but it is really good and the salad does taste somewhat like a pizza. I didn’t have tomato soup for the dressing, so I thought I would just replace it with tomato sauce. Don’t do it. I dumped it and ran right out and bought the soup. The dressing is sweeter and much creamier with the soup. Also, though it has nothing to do with mid-century, I MUST share with you something I discovered. Turkey pepperoni!! It tastes just like regular pepperoni and it is much lower in fat! Also, I have used both garbanzo and white kidney beans. We prefer the white kidney beans.

This is both a fun side salad or a nutritious entrée salad as well. I highly recommend you try this and then let me know what you think!

 Pizza Salad

Serves approx. 8 as a side or 4 as a meal

1 head of crisp lettuce, shredded

1 tomato, chopped

1 c. shredded mozzarella cheese

½ c. sliced pepperoni

½ c. sliced black olives

1 c. garbanzo, cannelini or white kidney beans, drained

Pizza Salad Dressing to taste

Stack round pepperoni slices and slice into 3 pieces. In a large bowl, combine all dry ingredients. Toss gently with dressing just before serving.

Pizza Salad Dressing

 ½ c. cider vinegar

¼  c. salad oil

¼  c. water

½ – 10½ oz. can condensed tomato soup

2 tsp. grated onion

2 tsp. Worcestershire sauce

2 tsp. sugar

2 tsp. Italian seasoning

 ¼  teas. garlic powder

½ tsp. prepared mustard,

¼  tsp. paprika

Dash salt

Mix in blender

 Happy birthday to Barbie who was introduced March 9, 1959. We are the same age and are both blond. ( Though I think she is a natural blond.) That is where the similarities end! She met her future and long term boyfriend Ken on the set of a t.v. commercial in 1961. According to Wikipedia, his full name is Ken Sean Carson. Barbie is just, “Barbie.”


Mom’s Shephard’s Pie

As promised yesterday, I am posting my mom’s shephard’s Pie recipe. I decided to do some research on this dish. It was quite interesting and has as many variations than stew or chili. Every family appears to have their own idea of what shepherd’s pie should be. I never thought my mom’s was very authentic, but she nailed it. It is considered a “layer of meat, then a layer of vegetables, topped with creamy mashed potatoes.” That is exactly what this recipe contains.  It just goes to show you,, “Mother knows Best!” Thanks Mom!

1st layer - meat

Shephard’s Pie was first created in the mid- 19th century, in England. It was a take on meat pies, which were enclosed in a pie crust. Essentially, Shephaerd’s pie is a meat pie without the crust! American women became enamored of it 100 years later. With all the conveniences of the middle of the 20th century, it was a quick, inexpensive alternative to stew. Also, the mid-century was the heyday of casserole. This fits nicely into that catagory.

Shepherd’s Pie has many variations. Originally, the meat used was lamb. American cooks use ground beef far more often. Technically, the 2nd layer - veggiesname changes to “Cottage Pie” when beef is used. The meat is cooked in advance to speed up cooking time. The second layer, vegetables, can really be any veggie of your choice. I was raised with green beans, (canned, of course) but a half cup of corn added to the beans would sweeten up the dish. Carrots, peas, onions…almost any vegetable you’d like to use will work. The topping still needs to be some form of mashed potatoes. American cooks began adding tomato sauce, gravy, etc., to moisten up the dish. This is also a wonderful way to use up leftovers. You can use pot roast, steak, sausage, added to whatever veggie you had the night before, and then potatoes. How about left over Thanksgiving dinner. Bottom layer of turkey, turkey-day veggies, left-over gravy poured over that with a layer of mashed sweet potatoes. Yum!

My siblings and I loved this dish, but I remember my mom making it when dad wasn’t coming home for dinner that night. He hated green beans. Now I realize that she could have put anything she wanted in there with or in place of the beans. Was there a method to her madness????

3rd layer - sauce/gravy

Shepherd’s Pie

 1 lb. ground beef, cooked and drained

1- 15oz. can green beans

1- 10.5 oz. can tomato soup, undiluted

2 tsp. garlic powder

Pinch of pepper

1 package mashed potato buds, prepared

Preheat oven to 375 degrees. Mix ground beef and green beans in a mixing bowl. Add tomato soup, garlic powder and pepper. Stir to combine. Pour into a casserole dish. Spread mashed potatoes evenly over the top.  Bake for 30 minutes until all ingredients are hot. Remove from oven and dot the potatoes with butter. Sprinkle with paprika as garnish (optional).

Add potatoes, bake and enjoy!

Did you know???    The “Flying Saucer” & “Pluto Platter”, were renamed the “Frisbee” in 1956. The original was made from a pie tin. Yale students would yell “Frisbee!” after “The Frisbee Baking Company” in Bridgeport, Connecticut, when one was thrown, to warn other students.


The Mid-Century Housewife

Lately I have gone back through some of my 125 + mid-century cookbooks and re-read some of the introductions, suggestions and basic commentary. It is such a window to a time when being a good housewife and mother was what men aspired to marry and women aspired to be. I found that to be the case in both 50’s and 60’s cookbooks. However, by the mid 60’s you begin to see changes. The books start talking about “The busy working mom.” This was a huge change from the earlier part of the mid-century when the woman stayed at home and took care of her family.

The women in my neighborhood followed this pattern. We were your traditional, middle class, blue collar neighborhood. Until the mid to latter part of the 60’s, the mom’s were at home. I remember being at a friend’s house and about 4:00 in the afternoon, (just before Dark Shadows started!) you could smell the beginnings of “supper.” Then I remember my mother going to work for a while, and so did some others. Mrs Van Driel next door began a day care service for the children of the mom’s who worked. I don’t know if it was because women going to work was a neccesity or just a sign of the times.

In the 50’s, cookbooks would make comments like, “Greet your tired husband, just home from work, with an appetizer as simple as a fruit juice cocktail.” or warning women to carefully prepare the main dish, left-overs, casseroles, and souffle’s. “Poorly made main dishes have a bad reputation among men, as a substitute for meat.” Seriously? Then there is, ” A woman knows how to be a thrifty shopper.” and “The woman MUST be prepared for times when the husband comes home unexpectedly with his boss.”

The 60's "career" woman

Then in the 60’s you see a change happening. “In the rapid pace of modern living…you are likely to be combining cookery with a career.” or “Today a woman’s food choices are based on whether or not she has a career.” New conveniences: Dried foods, (potato buds, dried soup mixes, or instant coffee, for example,) canned foods and frozen, gave the housewife more time to pursue those careers, or new hobbies.

With all of the changes during these two decades, one thing remained constant. The family ate together virtually every night and there were absolute hard and fast rules on etiquette, whether you were entertaining the husband’s boss, or having the typical family meal. For the most part, we have lost sight of those rules over the years. Yes, today family means different things to different people, but whatever or whomever  your family consists of, maybe one night soon you can play “mid-century” housewife, (you don’t necessarily have to be female to do this…), make a wonderful meal of comfort food, set the table properly and greet your mate at the door with your pearls and apron on (maybe you should be female for this..), a big smile and fantastic mid-century smells wafting from the kitchen!

Tomorrow’s recipe: Comfort food at it’s best. My mother’s Shepherd’s Pie. This was my mom’s very simple, all-American version and not your standard British Fare.

Did you know??? The Wizard of Oz was shown on T.V. for the first time in 1956.


Vichissoise (Potato Soup)


Prior to World War II, foreign food consisted of the family favorites brought to America by the immigrants. Post World War II, soldiers and sailors brought home with them a taste for food from far away places. In the 1950’s many of the cookbook sets included at least one book that had a “foreign flair.” Vichyssoise popped up in virtually every one of those cookbooks.

I was given this recipe by a dear friend, (Thanks Donna Gay!) She offered it up when I told her about my book. It is an old, tried and true recipe. She says it’s “the best”! Vichyssoise is typically served cold, but my classy bunch likes it hot with shredded cheese, chopped bacon and a dollop of sour cream. It is more like a liquid baked potato to them. (They would riot in France if they ever read this!) It is creamy, delicious, very economical, appropriate for company, and so simple to make. A green salad and a slice of a French Baguette and you can close your eyes and imagine you are seated outside at a little cafe in Paree. Quel magnifique repas!

Vichyssoise (Potato Soup)

Serves 4-6

2 c. boiling potatoes, peeled and cubed

1 c. onions, coarsely chopped

3 c. chicken stock

1 Tbls. butter

¾ c. milk

½ tsp. salt

1/8 tsp. pepper

½ c. cream, light or heavy

In a large saucepan, combine all ingredients except cream. Cover and cook on medium-low heat, stirring occasionally, until potatoes are tender, approximately 15 minutes. Pour into a blender and blend on high until creamy. Don’t over blend or potatoes will become glue-like. Pour into bowl and add cream. Stir. Let cool and place in refrigerator. Vichyssoise is typically served chilled but it is really good warm as well. Serve seasoned croutons on the side. You may add more milk or cream if you prefer it thinner.

Today’s Trivia: In 1952, we were introduced to the extremely versatile Lipton Onion Soup mix.


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