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    Home » Mid Century Recipes

    Mid Century Recipes

    Franciscan Ware Dinnerware is Whimsical and Wonderful

    August 5, 2020

    Franciscan Ware was earthenware produced in Southern California, and it led the way in mid century patterns and colors. They ranged from space age to modern, and also included some traditional favorites like their famous apple pattern.

    The Franciscan Starburst dinnerware was a spacey and whimsical design on glazed pottery was an instant classic. It was fun and colorful and reflected American's post-war prosperity and exuberance.
    Zany Starburst is still a mid century favorite dinnerware line.

    Franciscan Starburst became an Instant Classic

    The highly collectible Franciscan Starburst dinnerware was originally produced in Los Angeles by Franciscan Ware, a division of Gladding-McBean & Company. Eventually Gladding & McBean sold the company, and that started a long trail of further sales and acquisitions that limited production. Some of their patterns are still being produced, but unfortunately Starburst isn't one of them. This pattern, with its zany shapes and colored dots, is sought after by mid century enthusiasts and is quite pricey when you can find it. We have a few treasured pieces, and the bowl pictures below is one of our favorites.

    The 10" Cooker from Franciscan Ware was a space age dream.
    Franciscan Ware offered a full line of dishware, from plates to cookers to candle sticks.

    An instant hit, Starburst was a departure from the usual flowers and colors of the dinnerware designs of that time. The pattern exemplified the prosperity and exuberance of post-war America much the same way as tail fins on cars did. It also hinted at atomic power, which influenced designs for cars and even appliances.

    Whimsical and Spacey Dinnerware is a thing?

    I personally was not aware of mid century dinnerware as a 'thing'. Then last February we attended Modernism Week in Palm Springs. If you're not familiar with Modernism Week, then do yourself a favor and head over to their site. It's a week-long festival of all things mid century. It offers art and architectural tours, exhibits, lectures, and best of all -- SALES! Evenings are spent enjoying cocktail parties and mid century fashion shows at famous homes previously owned by notable stars such as Frank Sinatra and Elvis Presley. Chat with experts while sipping a cocktail and enjoying the glorious Palm Springs weather!

    Franciscan Ware Oasis pattern was also fun with beautiful blue pastel shades and cool lines.
    Franciscan Ware Oasis was another fun pattern with beautiful colors and lines.

    One of the events Nancy signed us up for was a small exhibit on dinnerware. With really no expectations of what that session would hold, we wandered into the Library building where it was held and were the first ones in. There, an expert walked us through a portion of his collection and explained the design, manufacturing and use of several different types of dinnerware. I had a blast! It was fun looking at the various patterns and learning how mid century dinnerware really changed things in that industry. This was the first time that style really played a role in what people bought and used in the kitchen. Yes, it had to perform well, but how did it look? Those and many new questions were now normal.

    Gone but certainly not forgotten

    Once the 70's came along, many of these ultra cool dishes were well worn and either discarded or put into storage where they sat and gathered dust. Several years ago that began to change thanks to enthusiasts like us. You can still find some pristine examples out there at flea markets and antique stores -- and the hunt is half the fun! Certainly eBay has many listings for Starburst, but that kinda takes some of the fun out of the hunt of finding that missing piece.

    Do you have any Franciscan Ware in your collection? What's your favorite pattern or piece?

    Rich and Creamy Hollandaise Sauce

    August 4, 2020

    Hollandaise Sauce poured over an asparagus side dish

    Featured in Atomic-Ranch.com

    Hollandaise sauce is buttery and creamy with a hint of lemon, and goes well with a variety of your favorite foods!

    Hollandaise Sauce poured over an asparagus side dish
    Hollandaise sauce is delicious served over asparagus

    One of the earliest mentions of this rich and creamy sauce is from a cookbook in the mid-1600's. Despite the name, this buttery topping most likely started out as Sauce Isigny, named after a small village in Normandy, France known for its prized dairy products. Sometime later the name was changed, referencing a source of butter from Holland. No matter where it came from, it is rich and creamy and complements many dishes including eggs, meats, and vegetables. We love it over this roasted asparagus!

    I remember first making hollandaise sauce in college to spoon over Eggs Benedict, and I have been making it ever since. Many people are intimidated by making it from scratch and opt for a packaged version instead. But it's easy to make and the taste is fresh and delicious, so give it a try! This is a fast and simple traditional recipe that makes use of a double boiler and a whisk.

    What you'll need

    Just a few basic ingredients:

    • Unsalted butter
    • Fresh eggs
    • Fresh squeezed lemon juice
    • Salt
    • Pepper
    • Paprika

    Cooking tools and pans:

    • Use a double boiler to heat sauce over simmering water.
    • Use a stainless steel mixing bowl if you have one. There is a chemical in plastic bowls that reacts with the eggs can make them hard to mix.

    Follow these tips for rich and creamy Hollandaise sauce every time

    Since this is not a complex recipe, you will be able to adjust some ingredients to your taste without worrying about ruining it. Here are a few basics to keep in mind:

    • Heat ingredients slowly while whisking constantly.
    • Keep the heat low and simmer the water, don't boil it.
    • Use fresh squeezed lemon rather than juice from a bottle.
    • Use unsalted butter. If you only have salted butter, skip the rest of the salt in the recipe.

    Hollandaise Sauce poured over an asparagus side dish

    Rich and Creamy Hollandaise Sauce

    Kevin Mayfield
    Hollandaise sauce is a smooth buttery sauce that complements many different types of food, and was a staple in mid century cooking. It is easy to make and keeps well in the refrigerator for several days.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine French
    Servings 4 Servings
    Calories 260 kcal

    Ingredients
     
     

    • 4 fresh egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • 8 tablespoons unsalted butter
    • ½ teaspoon Kosher salt
    • ½ teaspoon pepper
    • paprika

    Instructions
     

    • Put the butter into a small pan and place over a low heat. Be careful to melt the butter without browning it.
    • Pour the separated egg yolks and the lemon juice into a stainless steel bowl and whisk until well blended.
    • Pour the egg mixture into the double boiler filled with water over a low heat, whisking constantly.
    • Slowly pour the warm butter into the eggs. Whisk until the sauce becomes thick.
    • Remove from heat and stir in salt.
    • Pour over food. Garnish with paprika if desired.

    Notes

    This can be stored in an airtight container in the refrigerator for up to 7 days.

    Nutrition

    Calories: 260kcalCarbohydrates: 1gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 255mgSodium: 302mgPotassium: 34mgFiber: 0.1gSugar: 0.2gVitamin A: 961IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Keyword Hollandaise Sauce, how to make hollandaise
    Tried this recipe?Let us know how it was!

    The Tangy Bloody Mary is an American Classic

    July 31, 2020

    Some like it more lemony, some like it more spicy. However you like your Bloody Mary, this ever evolving American classic never goes out of style.

    This simple vodka and tomato juice breakfast classic has turned into a brunch time favorite. The bloody mary continues to add ingredients along the way.

    Few cocktails can lay claim to the evolution of the unique Bloody Mary. As usual, there are many who had a hand in inventing this classic. The drink we know today is said to have started as a simple vodka and tomato juice, blended by a New York city bartender as a hangover cure for a patron after a late night out in the city that never sleeps. It then grew more complex and spicy by adding ingredients like salt, pepper and hot sauce. It has now become a brunch staple that continues to evolve. I've seen bars that create a whole meal on a skewer over this drink, and what's not to like about that?

    What you'll need

    I like to start simple with this drink and add from there. So to get started you'll need the following:

    • Tomato juice
    • Vodka
    • Fresh squeezed lemon juice
    • Hot sauce
    • Worcestershire sauce
    • Kosher salt
    • Ground black pepper
    • Celery salt
    • Leafy celery stalk, lemon wedge and olive for garnish

    Once you've built a solid foundation for the drink and are comfortable adding ingredients, let your imagination guide you. A friend makes these to include thick slices of bacon and avocado, but don't stop there!

    Tips for a successful Bloody Mary

    Some people like to use V-8 vegetable juice instead of only tomato juice, but I like to start with a clean pallet and mix the spices to my taste. I also like to use a tall glass -- think a Collins glass -- for this drink. It looks striking in the tall thin glass with a celery stalk sticking out of it and a nice layer of celery salt on top. Some people like to also 'salt' the rim with celery salt, but I find it gets too salty and bitter for my taste.

    As far as the pepper sauce goes, the five drops I recommend starting with will give you a nice spice without making it too hot. Everyone has a different tolerance for heat, so you need to taste and adjust to your preference. Nancy likes to feel it burn all the way down her throat, but I prefer a spicy taste without the burn.

    Follow these tips and build from there:

    1. Use fresh, organic tomato juice as a base.
    2. Use your favorite tasting vodka as a mixer.
    3. Avoid mixes which often have high sodium and can make this drink very salty.
    4. Go easy on the hot sauce until you find the right mix for your personal taste.

    The tangy Bloody Mary is an ever evolving American classic.

    Kevin Mayfield
    This tangy American classic is an ever changing brunch time favorite cocktail. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 2 minutes mins
    Total Time 4 minutes mins
    Course Classic Cocktail
    Cuisine American
    Servings 1 Cocktail
    Calories 121 kcal

    Ingredients
     
     

    • 1 ½ oz vodka
    • 4-6 oz organic tomato juice
    • 1 teaspoon freshly squeezed lemon juice
    • 3 long dashes Worcestershire sauce
    • 5 drops hot sauce
    • ½ teaspoon Kosher salt
    • 1 pinch black ground pepper
    • Celery salt to taste

    Instructions
     

    • Add a scoop of ice to a tall cocktail glass.
    • Pour in Vodka, tomato juice and lemon juice.
    • Mix all ingredients in glass with a bar spoon to ensure proper distribution--you never want to have the spirit sit on top of the drink.
    • Add salt, pepper and hot sauce to taste.
    • Add celery salt to top of drink.
    • Add leafy celery stick, lemon wedge and olives as garnish

    Notes

    Always use fresh tomato juice.
    Using fresh squeezed lemon juice is a must.
    Adjust hot sauce sparingly--you don't want that to be the only thing you taste!

    Nutrition

    Calories: 121kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1217mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 514IUVitamin C: 23mgCalcium: 16mgIron: 1mg
    Keyword bloody mary, tomato juice, vodka
    Tried this recipe?Let us know how it was!

    Vintage Salmon Casserole Recipe

    July 30, 2020

    This flavorful vintage salmon casserole recipe has no canned soup, comes together quickly and puffs up like a soufflé when it bakes!

    Salmon casserole made with croutons and a celery cream sauce

    Do you think "Ew" when someone mentions fish in a can? Canned fish was a popular mid-century food, as it was readily available and more affordable than fresh fish. In 1942 while World War II was raging, the government began rationing food items such as butter, sugar, meat and seafood. Canned fish (or tinned fish, as it was often called) was easier to come by and could be used in casseroles such as this one, or it's popular mid-century cousin Tuna Noodle Casserole, to stretch the number of servings.

    Here's some surprising news -- millennials are starting to like it!

    We Like Canned Fish Again

    Canned fish remained popular through the 1970's, but began a dramatic drop in sales in the 80's. In 2016, the US Department of Agriculture reported that sales of canned tuna alone had dropped a whopping 42% over three decades. But according to Supermarket News, the popularity of canned fish is once again on the rise, and global sales indicate an expected increase by 2021 of more than 23% over 2016's sales numbers.

    Canned Salmon is Good For You

    Why should you try canned salmon:

    • It's healthy; low in mercury content and contaminants
    • The USDA found slightly higher levels of two omega-3s in canned pink salmon than it found in fresh
    • Canned salmon is an excellent source of protein, vitamin D and selenium

    Salmon Casserole Ingredients

    • Canned pink salmon
    • Herb stuffing
    • Yellow onion
    • Parsley
    • Eggs
    • Milk
    • Cornstarch
    • Butter
    • Vegetable Bouillon
    • Salt
    • Pepper
    • Onion Powder
    • Garlic Powder
    • Dried Parsley Flakes
    • Chopped Celery

    This dinner comes together so easily; don't let the long list of ingredients intimidate you. If you prep and measure out the ingredients in small bowls in advance, you'll zip right through it. Simply mix casserole ingredients in a bowl, then mix cream sauce ingredients in a pot, simmer it for literally one minute, add a sauteed stick of celery, then toss everything together in a casserole dish and bake. And if you prefer to skip making the white sauce and use cream of celery soup in its place, no judgement here.

    • Salmon casserole ingredients
    • Cream sauce ingredients
    Simple ingredients that are easy to combine into a hearty dinner. The delicious homemade celery cream sauce will definitely be a hit.

    Vintage Salmon Casserole Recipe

    Nancy Blackstone
    This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.
    4.84 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 504 kcal

    Ingredients
     
     

    Salmon Casserole

    • 14.75 oz canned boneless/skinless pink salmon
    • 2 cups herb stuffing croutons
    • 1 small yellow onion diced
    • 2 tablespoons fresh parsley chopped
    • 3 large eggs beaten
    • ¾ cup milk

    Cream Sauce

    • 1 cup milk
    • 2 tablespoons cornstarch
    • 1 ½ tablespoons butter
    • 1 teaspoon vegetable bouillon
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ⅛ teaspoon onion powder
    • ⅛ teaspoon garlic powder
    • ⅛ teaspoon dried parsley flakes
    • ½ cup chopped celery sautéed in 1 tablespoon butter

    Instructions
     

    • Preheat oven to 350 degrees.
    • Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery. 
    • Grease a 3 quart casserole dish.  In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes. 

    Notes

    Modern twist:  if you're looking for a shortcut, you can substitute a 10-½ oz. can of condensed cream of celery soup in place of the celery cream sauce. If you do that, reduce the milk in the salmon casserole from ¾ to ½ cup. 
    If you don't have 2 tablespoons of fresh parsley, you can substitute 1 tablespoon of dried parsley instead.

    Nutrition

    Calories: 504kcalCarbohydrates: 33gProtein: 36gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 248mgSodium: 1177mgPotassium: 689mgFiber: 4gSugar: 9gVitamin A: 1117IUVitamin C: 4mgCalcium: 484mgIron: 3mg
    Keyword casserole without canned soup, Friday Fish dinner, salmon, salmon casserole
    Tried this recipe?Let us know how it was!

    Cinnamon Sour Cream Coffee Cake

    July 28, 2020

    This delicious cinnamon sour cream coffee cake recipe makes a great breakfast or dessert...serve it with a hot cup of coffee, of course!

    Whole square cinnamon coffee cake on white pedestal stand

    Coffee Talk

    In 1959 my parents bought their first house in the Chicago suburbs, and we lived there until they retired in the 1980's. Everyone knew everyone, house by house, for blocks on end. A group of ladies from our neighborhood -- Bea (my mom) Loise, Jerry, Alice, and Eileen -- would take turns hosting a coffee klatch at their homes. "Coffee klatch" was a popular term used in mid-century which referred to a women's social gathering, usually taking place in a home. It comes from the German word "kaffeeklatsch," the literal translation being "coffee" (kaffee) and "gossip" (klatch.) The hostess always served coffee and a little something to nibble on, such as a coffee cake like this.

    History of This Mid-Century Coffee Cake Recipe

    Coffee cakes are soft textured cakes. Cake is thought to have originated in 13th century Egypt, although the type of coffee cake we know likely started in Germany in the late 1800's. It's called coffee cake because it pairs well with coffee; there is no coffee in the actual recipe.

    My mom passed away at the age of 93 in 2016. I have her old cookbooks and this coffee cake recipe was tucked in between the pages of one of them. I'm sure she first tasted it at one of their coffee klatches. It is scribbled on the reverse side of a piece of mail from 1971, which makes this copy about 50 years old. I can picture her sitting at our kitchen table cradling the receiver of our corded wall phone, holding it with her shoulder while quickly taking down her friend's recipe.

    Back then we didn't have electronic devices on which to write or receive notes. You just grabbed an envelope, newspaper, or whatever you could find and quickly wrote on it. My mom would pick up a pen and write in the air to signal to me to find her a piece of paper when she was on the phone and needed to write something down. Short phone cords did not allow for wide range of movement. This recipe is written on the reverse side of a direct mail piece. It urges my parents to come to Friendship, Wisconsin to view "the new properties on enchanting Lake Camelot, for retirement or investment." Since my siblings and I didn't inherit one, I'm pretty sure they skipped the opportunity!

    Making the Cinnamon Coffee Cake

    Handwritten coffee cake recipe from 1971

    With some effort I deciphered my mom's instructions. You can see her original scribbled recipe in the photo. The recipe as written is delicious, but more plain than I like. It is very similar to my 96 year-old friend Helen's recipe which puts cinnamon not only on the top, but as a layer in the center as well. I combined the two recipes and came up with the perfect coffee cake!

    What You Will Need

    Cinnamon sour cream coffee cake is quick to whip up with ingredients you usually have on hand. I'm always excited when I find a recipe I can make without going to the store. I use a heavy duty 9 x 9 pan, but if you only have an 8 x 8 pan make sure you increase the cooking time by about 15 minutes. It's ready when a wooden toothpick inserted in the center comes out clean.

    • Flour
    • Baking Soda
    • Baking Powder
    • Salt
    • Butter
    • Sugar
    • Eggs
    • Sour Cream
    • Vanilla
    • Walnuts
    • Cinnamon

    Adding the second layer of cake batter can be a little tricky because the batter is very thick. I recommend using a tablespoon to dollop it on all over the top of the middle cinnamon layer, then very carefully spreading it with the back of the spoon or a flat spatula. If you spread to aggressively it will mix the cinnamon in to the batter, which you want to avoid.

    Coffee Cake cut into 9 squares sitting on a pedestal platter

    To store your coffee cake, make sure to place it in an airtight container after it has fully cooled. There are no preservatives in homemade cake so it will get stale quickly if not properly stored. To freeze it, wrap it tightly in plastic wrap or a freezer bag and it will keep for up to two months.

    Cinnamon Coffee Cake

    Nancy Blackstone
    The smell of this delicious cinnamon coffee cake wafting through the house while baking is absolutely irresistible! Served warm out of the oven it's heavenly.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 Servings
    Calories 422 kcal

    Ingredients
     
     

    Coffee Cake

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup butter softened
    • 1 cup sugar
    • 2 large eggs
    • 8 ounces sour cream
    • 1 teaspoon vanilla

    Topping

    • 1 cup chopped walnuts
    • ½ cup sugar
    • 2 teaspoons cinnamon

    Instructions
     

    • Preheat oven to 325 degrees. Grease a 9 x 9 inch pan with butter.
    • Sift together flour, baking soda, baking powder and salt; set aside.
    • In a large mixing bowl, beat butter and sugar together until creamy.
    • Add the eggs, sour cream, and vanilla to the butter/sugar and mix well.
    • Slowly add the flour mixture while beating at low speed until fully incorporated.
    • Combine the topping ingredients.
    • Put half the batter in the greased 9 x 9 pan (it will be very thick.) Sprinkle with half the topping. Layer the remaining batter on top and cover with the other half of the topping. 
    • Bake for 35-40 minutes at 325 degrees or until toothpick inserted in center comes out clean.

    Notes

    When adding the second layer of batter, because it is so thick it is best to use a tablespoon to dollop it evenly over the top, then very gently spread it with a flat spatula or the back of a spoon to cover the center cinnamon layer so as not to mix the cinnamon topping into the batter.
    Cake is finished when a wooden toothpick inserted in the center comes out clean.
    Wrap tightly to store for up to two days or freeze for up to two months.

    Nutrition

    Calories: 422kcalCarbohydrates: 43gProtein: 5gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 386mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 638IUVitamin C: 1mgCalcium: 66mgIron: 2mg
    Keyword breakfast cake, coffee cake, dessert cake, tea cake
    Tried this recipe?Let us know how it was!

    The minty smooth Grasshopper is a great refreshing cocktail

    July 24, 2020

    Minty, creamy and smooth, the refreshing Grasshopper cocktail can be either an aperitif or a liquid dessert.

    The minty smooth Grasshopper cocktail is a vintage drink with Creme de Menthe and Creme de Coca that is blended for a minty treat.

    A happy accident cocktail

    OK, a quick confession on this drink. It got on the list as an accident. While shopping for the ingredients to make the Stinger cocktail, Nancy drove all over town looking for the ‘classic’ creme de menthe liqueur. And by classic, I mean green. Very, very green. As it turns out, there are two types of creme de menthe, white and green. The stinger is made using the white one. Now we also had the green, so I needed to figure out how to use that, too. I poured some into a small glass to give it a taste. The color and smell made me unsure if I should drink it or gargle with it—it looked just like mouthwash. I took a sip and it was pretty tasty. I could tell that whatever I used it for would be a minty smooth cocktail.

    Nancy recalled that back in the day her mom used to order a Grasshopper in restaurants, and she asked me to make her one. I did a little research and sure enough, the Grasshopper was a mid century staple cocktail. I whipped it up, and now it's one of her favorites.

    A Southern charmer that is minty smooth

    The Grasshopper gets it name from its green color. It is said to have started in New Orleans in the early 1900’s and grew into a regional powerhouse drink in the South during the mid century period. My Wisconsin friends substitute ice cream for the heavy whipping cream to make it a really smooth summertime drink. Now that is decadent!

    What you'll need

    You'll only need three ingredients:

    • Creme de Menthe
    • Creme de Cacao
    • Heavy whipping cream

    Some folks feel it's not strong enough, so they augment it with it a little vodka to make a Flying Grasshopper. But as an after dinner drink it works just fine as is.

    Tips for success

    A trick I learned when making these is to put it in a blender with ice. It whips up a very nice, refreshing minty smooth drink that is perfect for a hot summer night.

    Grasshopper Cocktail

    Kevin Mayfield
    A frozen fun summer cocktail that is link drinking one of those green after dinner mints!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 4 minutes mins
    Total Time 4 minutes mins
    Course Cocktails
    Cuisine American
    Servings 1 Serving
    Calories 301 kcal

    Ingredients
     
     

    • 1 oz Creme de Menthe liqueur
    • 1 oz Creme de Cacao liqueur
    • 1 oz Heavy whipping cream

    Instructions
     

    • Put two generous handfuls of ice cubes into a blender
    • Pour Creme de Menthe, Creme de Cacao and heavy cream into the blender
    • Pulse to crush ice and mix thoroughly
    • Pour into a cocktail glass and garnish with fresh mint

    Notes

    Go ahead and add some vodka if you want a drink with more kick to it
    If you do not have a blender handy, just shake with ice to chill and froth

    Nutrition

    Calories: 301kcalCarbohydrates: 28gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 12mgPotassium: 21mgSugar: 20gVitamin A: 417IUVitamin C: 1mgCalcium: 18mgIron: 1mg
    Keyword after dinner drink, aperitif, dessert drink, digestif, ice cream cocktail, mad men cocktail, mid century cocktails, mint cocktail, summer cocktail
    Tried this recipe?Let us know how it was!

    Easy Peach Pineapple Cherry Hot Fruit Compote

    July 23, 2020

    This easy peach pineapple cherry hot fruit compote takes minutes to prepare and is a tasty dish for virtually any meal.

    This easy peach pineapple cherry hot fruit compote is a pleasing side dish or dessert. It's fast to prepare and kids love it.

    When to serve fruit

    I grew up always having some type of fruit as a salad or side dish with dinner. My husband thinks it's insane. The first time I served fruit as a salad with dinner he said "Fruit is a dessert, you don't eat it with a meal!" My family wouldn't think of having fruit as a dessert. Our philosophy was if it's not chocolate, it's not dessert! It's so funny how families have different ways of thinking about food. So when it comes to this hot fruit compote dish, we debated about whether it's a salad, side dish or dessert (maybe even breakfast?) Since we eat it differently, I tagged it as all four!

    My aunt Dorothy brought this hot and juicy fruit dish to a potluck one year and everyone really liked it. It's colorful on a holiday buffet, and it's a nice complement to white meats like turkey and pork. Think of it as an alternative to cranberry relish or cranberry sauce. It's also a good salad or dessert option for vegetarians and vegans. My girlfriend serves it as a hot topping on ice cream.

    Just three ingredients in hot fruit compote

    All you need to make this inviting dish is two cans of fruit and one can of a fruit pie filling. I use peaches and pineapple packed in their own juice and not in heavy syrup so the dish is not overly sweet. This particular combination of fruit is a nice balance between sweet and tart, but feel free to mix it up and substitute other fruits. Some that work well include sliced mandarin oranges, apricots, or pears. If you prefer, you could also use a pie filling other than cherry. Generally the rule of thumb is two canned fruits packed in their own juice to one pie filling, but you can vary it according to your liking.

    Make it for a crowd

    If you need this for a large buffet or potluck, you can choose larger cans of fruit or simply double the recipe. To keep it warm, put it in a chafing dish or crockpot on the lowest setting. The fruit doesn't need to be cooked, you just need to get it hot for serving.

    Easy Peach Pineapple Cherry Hot Fruit Compote

    Nancy Blackstone
    This hot fruit compote takes only a minute or two to put together and is great for a potluck or buffet. 
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 148 kcal

    Ingredients
     
     

    • 14.5 ounces sliced peaches packed in their own juice
    • 20 ounces pineapple chunks packed in their own juice
    • 21 ounces cherry pie filling

    Instructions
     

    • Drain peaches, then put them in a 9 x 13 pan. Add pineapple, then top with cherry pie filling.
    • Bake in a 325 degree oven for 25 minutes, until hot and bubbly. Serve immediately.

    Notes

    If you don't care for one of the fruits you can substitute other canned fruits such as apricots, mandarin oranges or pears.
    Cover and refrigerate any leftovers, then reheat at 325 degrees for about 20 minutes or until hot.

    Nutrition

    Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 264mgFiber: 2gSugar: 14gVitamin A: 356IUVitamin C: 13mgCalcium: 23mgIron: 1mg
    Keyword 3 ingredients, 30 minutes, easy, fast, holiday side dish, vegan, vegetarian
    Tried this recipe?Let us know how it was!

    Easy Homemade Southern Sweet Creamed Corn Recipe

    July 21, 2020

    A wooden spoon lifting a scoop of cream corn from a casserole dish.

    Featured in Atomic-Ranch.com

    This Southern sweet creamed corn is buttery, creamy, sweet, and crunchy all in the same bite! It's a perfect comfort food for a weeknight meal or a holiday table, and it's so easy it comes together in just minutes!

    Southern sweet creamed corn in a mid century casserole dish, next to a yellow checked napkin and a wooden spoon.

    I love corn. Most people do -- it's sweet, crunchy, and packed with flavor -- it's the candy of vegetables! And this Southern sweet creamed corn will have you going back for seconds...and thirds. Seriously, when I make it for gatherings, there are never any leftovers.

    Best Ever Creamed Corn Recipe

    Growing up I never cared for creamed corn because I had only had the canned version. After Kevin and I got married, we attended a family gathering where one of his Southern aunts cooked up this homemade version. All I can say is WOW! Tasting the from-scratch recipe completely changed my mind about creamed corn. It's a great year-round side dish, easily transitioning from the summer months to the holiday table. The best part is that it's an easy recipe that the whole family will love. Even picky eaters!

    What kind of corn to use?

    I wish I could say I do the work to remove fresh corn kernels from the corn cob, but I don't because I honestly can't tell the difference between fresh and frozen corn in this dish. I have tried it with canned corn and it turns out okay, but I don't think it's quite as tasty, nor is the texture quite as crisp. Therefore, I highly recommend using frozen corn. You can use any kind, but I use a mixture of yellow and white sweet corn because I like the color and flavor variation in the dish.

    This side dish is a good-old fashioned mid-century gem. It comes together fast. In only 10 minutes, it's ready to serve!

    Ingredients for Creamed Corn

    This easy creamed corn recipe uses a few simple ingredients:

    • Frozen yellow corn - sweet, crunchy yellow corn kernels form the base of the recipe
    • Frozen white corn - sweet, crunchy white corn kernels form the base of the recipe
    • Heavy whipping cream - creates the creamy sauce
    • Salt - adds flavor
    • Black pepper - adds a bit of spice
    • Sugar - adds a deeper sweetness
    • Butter - adds to the creamy texture and provides a rich flavor
    • Milk - Adds moisture to the flour used to thicken the cream sauce
    • Flour - the thickening agent for the corn mixture
    • Grated parmesan cheese - Adds a very mild cheese flavor to the dish
    All ingredients needed to make Southern sweet creamed corn on a black background.

    How to Make Homemade Creamed Corn

    This dish comes together very quickly, so one of the first things you should do is get all your ingredients measured and ready before you start. Then all you have to do follow a few simple steps:

    1. Put the frozen corn, cream, salt, pepper, sugar, and butter into a deep skillet over medium-low heat until it melts. Stir until it comes to a simmer.
    2. Whisk the flour into milk until there are no lumps, then pour into the corn mixture.
    3. Cook until a creamy sauce forms, about 3-4 minutes.
    4. Remove from heat and stir in the parmesan cheese until it melts. Transfer to serving dish and enjoy!
    The first six ingredients added to a large skillet.
    Add first six ingredients added to a large skillet.
    First six ingredients mixed and melted in a large skillet.
    Combine and melt over medium-low heat.
    Whisking milk into flour.
    Whisk milk into flour until smooth.
    Pouring flour mixture into skillet with corn mixture.
    Add flour mixture to melted butter and corn mixture in skillet.
    Corn mixture simmering into a creamy sauce.
    Simmer until it forms a creamy corn mixture.
    Mixing in the shredded parmesan cheese with a wooden spoon.
    Stir in parmesan cheese until it's melted.
    A wooden spoon lifting a scoop of cream corn from a casserole dish.
    Ready to serve!

    If you happen to have any leftover corn, store it in an airtight container in the refrigerator for 3-4 days. After it cools the sauce will become very thick. The best way to get it ready to serve again is to add a small amount of milk and warm it up over a low heat.

    Expert Tips for Preparing Southern Sweet Creamed Corn

    • Use frozen corn rather than canned corn for the freshest taste.
    • Use whole milk, heavy cream and real butter for the creamiest consistency.
    • Thoroughly whisk the flour into the milk to avoid lumps, making sure it's completely smooth before adding it to the corn.
    • Grate your own parmesan cheese rather than using it from a container for the freshest taste and best texture.
    • Add a little bit of milk or cream to thin it out if it gets too thick (especially as it cools).

    More Easy Side Dish Recipes

    • A spoonful of cooked broccoli and cheese casserole being lifted out of the casserole dish for serving.
      Broccoli, Velveeta Cheese and Ritz Crackers Casserole
    • Farfel Garlic Egg Noodles - You'll Love This Fun Side Dish
    • Slice of cheesy potato casserole on a mid century plate with a fork and napkin.
      Cheesy Potato Casserole with Fresh Potatoes
    • Fresh roasted asparagus on a white serving plate, with a serving fork resting on the side.
      Fresh Roasted Asparagus

    We're sure the first time you try it, this homemade creamed corn recipe will have you giving up the canned stuff for good! It's a great side dish for any main course on a weeknight or special occasion. Let us know what you think!

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].

    This southern sweet creamed corn features both yellow and white corn kernels for variation in the dish.

    Southern Sweet Creamed Corn

    Nancy Blackstone
    This Southern sweet creamed corn is buttery, creamy, sweet, and crunchy. It's an irresistible fast and easy side dish that everybody loves!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 355 kcal

    Ingredients
     
     

    • 16 oz frozen yellow corn
    • 16 oz frozen white corn
    • 1 ½ cups heavy cream
    • 1 ¼ teaspoons salt
    • ½ teaspoon black pepper
    • 2 tablespoons granulated sugar
    • 3 tablespoons butter
    • ¾ cup whole milk
    • 3 tablespoons all purpose flour
    • ⅓ cup freshly grated parmesan cheese

    Instructions
     

    • Combine the frozen corn, cream, salt, pepper, sugar and butter in a skillet over medium heat.  Bring to a simmer, stirring constantly.
    • Whisk the flour and milk together until free from lumps, then add to the skillet with the corn mixture. Cook, stirring until it is thickened and the corn is cooked through (about 4 minutes.)
    • Remove from heat and stir in the Parmesan cheese until melted. It's ready to serve!

    Notes

    This dish makes great leftovers, so we usually eat it two days in a row. Just add a little milk to it for  reheating it because it thickens up in the refrigerator.
    This corn freezes well to save for meals on busy nights. If this is too much corn for your family, simply cut the recipe in half. One serving is 4 oz., so cutting it in half will give you 4 servings. 

    Nutrition

    Calories: 355kcalCarbohydrates: 32gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 493mgPotassium: 322mgFiber: 3gSugar: 9gVitamin A: 1159IUVitamin C: 7mgCalcium: 107mgIron: 1mg
    Keyword corn, creamed corn, holiday side dish, Kentucky corn, Side Dish, Southern corn, sweet corn
    Tried this recipe?Let us know how it was!

    The Sidecar Cocktail, a sweet and sour classic

    July 17, 2020

    The Sidecar sweet and sour classic cocktail is a refreshing ride down memory lane. Try both the British and the French versions of this mid century favorite.

    The sweet and sour Sidecar cocktail contains brandy, orange liqueur and fresh lemon juice for a refreshing drink.

    The drink's origin

    The cocktail originated in either Paris or London after World War I. There is some lore around different types of army units adopting it as their group drink. The army scouts rode motorcycles, which in those days had a sidecar. 

    What you'll need to make a Sidecar Cocktail

    Which bartender in which city you believe created the drink will influence how you make it. The French version has equal parts of all three ingredients, whereas the English version has more cognac. I’ve made them both ways and they’re both delicious.

    Ingredients Needed for a Sidecar

    Ingredients for a sidecar cocktail include bottles of brandy, orange liqueur and an orange shown on a black background.

    You'll only need a handful of ingredients to quickly whip this up:

    1. Brandy
    2. Orange Liqueur
    3. Fresh Lemon Juice

    How to drink it

    I’d also be remiss if I didn’t talk about which type of glass to use. This drink should be served in a cocktail glass because it is served with no ice. The reasoning is that the heat from your hand would warm it if you held it. Therefore, you want to hold it by the stem of a cocktail glass to keep your drink chilled longer.

    Tips for success

    Remember to do the following and you can't go wrong with this simple cocktail:

    1. Use fresh lemon juice
    2. Serve it in the proper type of glass
    3. Unless requested, do not sugar the rim of the glass

    Frequently Asked Questions

    What does a sidecar taste like?

    This cocktail is best described as sweet and sour. The lemon juice gives it a tangy flavor and the orange liqueur sweetens it up.

    What do you think of the Sidecar? Let me know if this drink works for you.

    The sweet and sour Sidecar cocktail

    Kevin Mayfield
    A post WWI classic cocktail that came into its own in the mid century. This cocktail contains fresh lemon juice and orange liqueur that compliments the brandy with a sweet and sour refreshing taste.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Total Time 7 minutes mins
    Course Cocktails
    Cuisine American
    Servings 1 Serving
    Calories 225 kcal

    Ingredients
     
     

    • 2 oz brandy
    • 1 oz Cointreau
    • 1 oz fresh squeezed lemon juice

    Instructions
     

    • Fill your cocktail shaker with two generous scoops of ice, and pour in all of your ingredients.
    • Shake vigorously for a few seconds, then strain into a cocktail glass.
    • Add a bit of lemon peel for garnish. Sugar the rim if desired.

    Notes

    Use fresh lemon juice rather than bottled to ensure you have a drinkable cocktail.
    To make the French version of this cocktail, use equal measures of each ingredient.

    Nutrition

    Calories: 225kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 39mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 11mgCalcium: 2mgIron: 1mg
    Keyword British cocktails, English Cocktails, French cocktails, madmen cocktails, mid century cocktails, rat pack cocktails
    Tried this recipe?Let us know how it was!

    Tuna Noodle Casserole With Buttered Cracker Topping

    July 14, 2020

    Creamy, crunchy, hot and delicious -- the old fashioned flavor will make you want to add this tuna noodle casserole to your regular dinner rotation.

    I grew up eating fish on Fridays. I was raised in a Catholic family, and that was part of our weekly ritual. Even after Vatican II in 1985 when abstaining from meat was no longer absolutely required, my parents still ate fish on Fridays.

    Large casserole dish with tuna noodle casserole

    Why Catholics Ate Fish On Fridays

    Catholics were never required to eat fish on Fridays, but rather were asked to abstain from meat from warm blooded animals. Meat was considered an indulgence for those with wealth. Abstaining from it once a week was a form of penance intended to remind one of the sacrifices made by Christ, and the poverty he lived in during his time on earth. Though the Vatican II modification brought with it the option to choose to perform penance in other ways, many Catholics continue to observe meatless Fridays. The McDonalds Filet-o-Fish sandwich resulted from Catholics observing meatless Fridays. It was developed by a franchisee who noticed that hamburger sales dropped dramatically on Fridays.

    My mom wasn't fond of fish, so she would disguise it in various casseroles or breading. I'm not wild about fish myself, but this tuna noodle casserole is a favorite in our house, as is its sister recipe, salmon casserole. The list of ingredients is long, but it comes together quickly.

    What you'll need:

    • Noodles
    • Butter
    • Celery
    • Onion
    • Peas
    • Garlic
    • Flour
    • Chicken broth
    • Milk
    • Salt
    • Pepper
    • Lemon juice
    • parsley
    • parmesan cheese
    • tuna
    • crackers

    Tuna Noodle Casserole with Buttered Cracker Topping

    Nancy Blackstone
    Adults and kids both love this throwback tuna casserole with crushed crackers on top. 
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Main Dish
    Cuisine American
    Servings 6 Servings
    Calories 410 kcal

    Ingredients
     
     

    • 8 oz. curly egg noodles
    • 5 tablespoons butter divided
    • 2 ribs celery diced
    • ⅓ cup diced yellow onion
    • ½ cup frozen peas
    • 1 clove minced garlic
    • 4 tablespoons flour
    • 14.5 ounces chicken broth
    • 1 cup milk
    • ½ teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons fresh chopped parsley or 1 tablespoon dried parsley
    • 1 cup grated parmesan cheese
    • 5 ounces tuna packed in water drained
    • ½ cup crushed Ritz crackers in butter OR half cup crushed potato chips

    Instructions
     

    • Preheat oven to 350 degrees.
    • Cook the noodles to al dente according to packages directions.
    • Melt 2 tablespoons butter in a frying pan. Add garlic; cook on low one minute. Add chopped celery, diced onion and frozen peas; saute until softened, roughly 7-8 minutes. Empty mixture into a small bowl and set aside.
    • Melt another 2 tablespoons of butter in the same frying pan and whisk in flour until fully blended. Add the chicken broth and milk; bring to simmer stirring constantly about 3 minutes until thickened.  Reduce heat to low and add salt, pepper, lemon juice, parsley and ½ cup of the parmesan cheese.
    • Remove from heat and fold in the noodles, vegetables and tuna. Pour mixture into a greased 9x13" baking dish. Cover with the remaining ½ cup of parmesan cheese. Crush crackers in a bowl and mix in 1 tablespoon melted butter. Sprinkle casserole with buttered crackers and bake at 350 for 25 minutes.

    Notes

    Some people grew up eating mushrooms in their tuna noodle casserole, so feel free to add ½ cup of sliced mushrooms when you sauté the celery, onion and peas.
    You can substitute medium pasta shells in place of the curly noodles egg noodles for a fun twist.
    Another throwback is to use potato chips on top rather than crackers. If you prefer, skip the crushed crackers and butter and replace with crushed potato chips instead.

    Nutrition

    Calories: 410kcalCarbohydrates: 40gProtein: 20gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 729mgPotassium: 369mgFiber: 3gSugar: 5gVitamin A: 806IUVitamin C: 14mgCalcium: 277mgIron: 2mg
    Keyword 1950's casseroles, 1960's casseroles, catholic dinner, dinners for Lent, Friday Fish dinner, tuna casserole, tuna noodle
    Tried this recipe?Let us know how it was!

    Cream Cheese Crab Dip - A Festive Looking Appetizer

    July 9, 2020

    A mid century setting with crab dip on a flame red tricorne plate.
    Close up of crabmeat sprinkled on top of crab dip and surrounded by crackers

    This cream cheese crab dip with a bit of chili spice is a quick and easy mid century appetizer. Your guests will love its impressive taste!

    My parents loved to entertain. When my mom was preparing foods for company, she spent the bulk of her time on dinner and chose appetizers that were quick and easy to prepare. Dips and spreads served with crackers were an appetizer mainstay of the mid-century era. This one was one of her favorites. Cream cheese crab dip screams "Turn on Sinatra and mix up a Manhattan!"

    1950's ad campaign popularizes appetizer dips

    Chips and crackers with dips became very popular in the 1950's, in part due to an advertising campaign by Lipton Soups urging people to mix their dry onion soup mix with sour cream or cream cheese to serve for entertaining. During this time special trays were invented for holding and serving this new type of appetizer. Though it doesn't contain onion soup mix, this recipe was born during the midcentury dip craze, as was the chipped beef cheeseball.

    Just 7 Ingredients is all it takes

    Here's all you need to make this retro three layer dip:

    • Cream Cheese
    • Mayonnaise
    • Worcestershire sauce
    • Minced onion
    • Lemon Juice
    • Chili sauce
    • Canned crab meat
    • Parsley for garnish
    • Crackers for serving

    So fast and easy to prepare

    You begin by making the flavorful cream cheese portion of the dip, then adding the chili sauce layer and finally the flaked crabmeat:

    • First, make sure the cream cheese has reached room temperature. Then make the flavorful bottom layer of the dip by combining the first four ingredients with an electric mixer.
    • Second, spread the cream cheese mixture on a platter and cover it with a bottle of chili sauce.
    • Third, sprinkle the canned crabmeat over the top, garnish, and either refrigerate until guests arrive, or serve immediately with crackers!

     

    A mid century setting with crab dip on a flame red tricorne plate.

    Cream Cheese Crab Dip

    Nancy Blackstone
    This recipe is quick to whip up and not overly filling before dinner. The red sauce with a green parsley garnish makes it perfect to serve during the holidays
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Appetizer
    Cuisine American
    Servings 8 servings
    Calories 174 kcal

    Ingredients
     
     

    • 8 ounces cream cheese
    • 2 tablespoons mayonnaise
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon minced onion
    • 2 teaspoons lemon juice
    • 1 cup chili sauce
    • 4.25 ounces canned crab meat drained
    • Parsley for garnish
    • Crackers for serving

    Instructions
     

    • In a bowl, combine the cream cheese, mayonnaise, Worcestershire sauce, minced onion and lemon juice with an electric mixer until smooth. 
    • Using a flat spatula, spread the cream cheese mixture on a platter, then cover it with chili sauce.
    • Sprinkle crab meat over the top and garnish with parsley. Serve with crackers

    Notes

    You can use substitute a can of small shrimp for the crab meat if you prefer 

    Nutrition

    Calories: 174kcalCarbohydrates: 9gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 671mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 619IUVitamin C: 7mgCalcium: 55mgIron: 1mg
    Keyword Christmas, crab, crab dip, dip, Holiday, seafood
    Tried this recipe?Let us know how it was!

    Fresh Broccoli and Cauliflower Summer Salad

    July 7, 2020

    This fresh and crunchy broccoli and cauliflower salad is delicious with bacon bits in a tangy sweet sauce

    This cold broccoli and cauliflower salad is delicious and makes an irresistible summer side dish. The bacon and tangy sweet sauce give the flavor a wonderful complexity. It's always a hit at a pot luck picnic!

    Broccoli, cauliflower and bacon come together in a sweet sauce to make this flavorful dish

    I wish I could say I love salad, but honestly it's not my favorite food. I didn't grow up eating it much; when my mom fixed one it was usually a small side salad with dinner that consisted of iceberg lettuce and plump red tomatoes with green goddess dressing. It was a fine complement to a hearty midwestern dinner, but it wasn't particularly interesting on its own.

    A Southern Alternative to Coleslaw

    After we got married, I attended a family potluck at Kevin's parents' house in Kentucky, and his aunt brought this crunchy and flavorful salad that kept me going back for more. As I was scraping the last bits out of the corner of the casserole dish, Kevin's aunt explained that this vegetable salad has been a summertime staple in the south and a favorite in their family for generations. It was sweet, yet tangy. Crunchy, yet chewy. My taste buds were confused and delighted all at the same time! It is reminiscent of coleslaw, with bacon giving it added flavor depth.

    Only 7 Ingredients

    For the amount of flavor in this dish, it surprisingly has only seven simple ingredients. They are:

    • Chopped broccoli
    • Chopped cauliflower
    • Yellow onion
    • Miracle Whip
    • Sugar
    • Vinegar
    • Chopped bacon

    Prepping the Salad

    What I love about this dish is that it uses fresh, uncooked vegetables, (I prefer organic) plus it's so easy to prepare. The key thing to remember is to chop the vegetables very small (see photo.) Small pieces make raw vegetables easier to eat and digest. I cut the broccoli and cauliflower to the crown, then use a sharp knife to cut off tiny floret pieces. I use equal amounts of broccoli and cauliflower. Since the cauliflower head tends to be so large, I cut the broccoli first, then chop the cauliflower until I have an equal amount. I usually end up using ½ to ¾ of a head of cauliflower.

    Also, make sure to cook and cool your bacon in advance. If you want to save some time, you can use a jar of real bacon bits instead of cooking your own.

    Prepping Fresh Broccoli and Cauliflower Salad

    All that's left to do is to mix it all together in a large bowl, then put it in your favorite serving dish to enjoy. If you'd like you can serve it immediately, but I usually chill it in the refrigerator for at least an hour before I serve it because I like the way the ingredients taste when they're cold.

    Fresh Broccoli and Cauliflower salad with bacon in a tangy sweet sauce

    Fresh Broccoli and Cauliflower Summer Salad

    Nancy Blackstone
    This raw vegetable summer salad is sweet and savory, creamy and crunchy all at the same time! Perfect as side dish for a barbecue or warm weather potluck.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 12 servings
    Calories 293 kcal

    Ingredients
     
     

    • 1 yellow onion chopped
    • 2 ½ pounds chopped fresh broccoli floret tips
    • 1 head fresh cauliflower chopped into floret tips
    • ¾ cup sugar
    • 1 ½ cups Miracle Whip
    • 1 tablespoon white vinegar
    • ½ pound bacon browned and chopped or a whole jar of real bacon bits

    Instructions
     

    • In a large bowl, mix chopped broccoli, cauliflower and onion.
    • In a small bowl, mix together sugar, Miracle Whip and white vinegar.
    • Add mixture to the chopped vegetables. Fold in bacon. Ready to serve or chill!

    Notes

    Modern Twist: In place of cooking and chopping bacon, you can substitute a whole jar of real bacon bits 

    Nutrition

    Calories: 293kcalCarbohydrates: 27gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 21mgSodium: 326mgPotassium: 471mgFiber: 4gSugar: 19gVitamin A: 611IUVitamin C: 108mgCalcium: 59mgIron: 1mg
    Keyword broccoli salad, coleslaw alternative, summer salad, summer side dish, vegetable salad southern salad
    Tried this recipe?Let us know how it was!

    Looking for a hot broccoli side dish perfect for cooler months? Try our delicious Broccoli and Cheese Casserole with Buttery Cracker Topping

    The Classic Old Fashioned Cocktail

    July 3, 2020

    An Old Fashioned Cocktail in a rocks glass on a white napkin

    Crushed sugar cubes and orange rind with bourbon, bitters, and a cherry on top show why the Old Fashioned is an irresistible original cocktail.

    An Old Fashioned Cocktail in a rocks glass on a white napkin
    The aromatic bitters and the sweet bourbon combine to give the Old Fashioned Cocktail a distinctive look and taste.

    The original mid century cocktail

    No list of mid century cocktails is complete without the Old Fashioned. It has been said that this drink is what all cocktails are based on. My bartender refers to it as the original cocktail. It was Don Draper’s drink of choice on the television show Mad Men.

    This drink supposedly originated in Louisville, Kentucky at the famous Pendennis gentlemen’s club which was founded in the late 1800’s. However, some similar recipes had been kicking around since the early 1800’s. Nancy's great-grandfather is credited as a bartender who may have been the inventor, but that’s a story for another time.

    Ingredients needed to make an Old Fashioned Cocktail

    A classic old fashioned cocktail contains bourbon, bitters, sugar cubes, water and cherries and orange for garnish.
    Just a few simple Ingredients are all you need to make a classic old fashioned cocktail.

    Here are the ingredients you'll want to have on hand:

    • Bourbon
    • Sugar cubes (or simple syrup)
    • Bitters
    • Water
    • Orange
    • Luxardo Cherries

    Bar tools needed

    This classic cocktail stays popular because it is so easy to make. It doesn't 'require' any special tools, but here are a few basics your bar most likely already has that will make a good drink every time out:

    • Mixing glass
    • Jigger
    • Bar spoon
    • Muddler
    • Strainer

    How to make an Old Fashioned

    This drink is fun to make when you have friends over. There’s something to be said about soaking the cubes with bitters and adding a splash of real Kentucky limestone water—yes, you can buy it by the bottle now.

    If you're new to using a muddler, just remember to twist when you push down with it to grind up the sugar cubes.

    Four process pictures of a glass with sugar and bitters
    1. Place sugar cubes in the bottom of a mixing glass
    2. Give your bitters 3 liberal shakes to soak the sugar cubes
    3. Add some bits of orange peel and a dash of water
    4. Use your muddler to crush up the sugar cubes and mix together
    Two photos of an old fashioned cocktail being made by pouring ingredients
    1. Pour the sugar and bitters into the rocks glass with ice
    2. Pour the whiskey in last and then give a stir and add your garnish--if desired

    How to serve

    This drink is best served in a rocks glass with a ball or block of ice which will melt slowly and keep the drink nice and cold without watering it down while you enjoy it.

    Tips for success

    To prepare this cocktail you need the right tools, but otherwise it is a pretty easy drink to mix up. Just remember these tips to create a classic.

    1. Always use a quality bourbon to mix with. A cheap whiskey will make a poor-tasting drink.
    2. Muddle a little extra orange peel with the sugar to give it a little extra flavor.
    3. When using the orange peel, don't cut too deep and get into the bitter rind of the orange--you'll want to just skim the orange skin.
    4. Don't forget to 'express' the orange peel. The orange scent adds to the drinking experience.

    Variations

    Like many whiskey-based cocktails, there are plenty of variations that keep it interesting.

    Rye Old Fashioned

    Today we are blessed with amazing selections of spicy ryes. Chose a solid rye whiskey like George Dickel Rye and you'll really appreciate the contrast between the sweet sugar and the kick of the rye. Don't forget about Bulleit Rye for a classic rye taste.

    Everything is the same in the recipe, just substitute rye for the bourbon and enjoy.

    Brandy Old Fashioned

    Being from Chicago, I've drank plenty of these when visiting Wisconsin--it is hugely popular there. Instead of whiskey, use brandy and float some 7-Up soda on top. Super sweet, but also a delicious change up.

    Frequently Asked Questions

    Why is it call an Old Fashioned?

    Legend has it that people requested that their cocktail not be made from a mix, but made the 'old fashioned way', or from scratch.

    What is the difference between an Old Fashioned and a Manhattan?

    These are two classic whiskey drinks. The main difference is that the Manhattan uses a sweet vermouth, whereas the Old Fashioned gets its sweetness from sugar cubes.

    Onto the main event with the heavyweight champ—The Old Fashioned, the original cocktail. 

    Before you go, did you try this cocktail? Why not leave a comment in the Comments section along with a rating? I always appreciate hearing from you and getting your feedback.

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    An Old Fashioned Cocktail in a rocks glass on a white napkin

    The Classic Old Fashioned Cocktail

    Kevin Mayfield
    The heavyweight champ of cocktails, the Old Fashioned is a winner all year 'round. It's a Madmen favorite and you'll like it, too.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 11 minutes mins
    Total Time 11 minutes mins
    Course Cocktails
    Cuisine American
    Servings 1 Serving
    Calories 179 kcal

    Ingredients
     
     

    • 2-3 sugar cubes
    • 3-4 dashes Angostura bitters
    • 2 orange peels
    • 2 ounces bourbon
    • 1 dash purified water
    • 1 cocktail cherry

    Instructions
     

    • Put sugar cubes in your mixing glass.
    • Add 3 or 4 dashes of bitters - you want to saturate your sugar cubes.
    • Add a dash of cold water.
    • Peel a little orange peel off and add that to the bottom of the glass. Keep it separate from the piece you want to use as garnish.
    • With your muddler, crush the sugar cubes and grind them up.
    • Put large block of ice into your rocks glass
    • Pour in the sugar water mix.
    • Pour in the bourbon.
    • Last, add a bit of orange peel and a cherry for garnish. But you should express the orange peel into the glass first. Do this by twisting it until you see a little of the essence spray from the peel. Then slide the orange peel and cherry onto a drink pick, and you're ready to enjoy!

    Notes

    You can use craft sugar cubes to give the drink different flavors
    Have fun with different bitters flavors like orange and black walnut. 
    If you're in a hurry, by all means reach for the simple syrup rather than crushing the sugar cubes.
    You can use Rye rather than Bourbon to make a spicier cocktail with a harder bite.

    Nutrition

    Calories: 179kcalCarbohydrates: 10gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 3mgPotassium: 38mgFiber: 1gSugar: 9gVitamin A: 83IUVitamin C: 4mgCalcium: 2mgIron: 1mg
    Keyword 1940's cocktails, 1950's cocktails, 1960's cocktails, bourbon cocktails, Don Draper cocktails, Kentucky, madmen cocktails, mid century cocktails, rat pack cocktails
    Tried this recipe?Let us know how it was!

    Fresh Garlic Green Beans

    July 2, 2020

    Large bowl of green beans with a serving spoon

    These fresh garlic green beans are great for holidays and other large gatherings. They are easy to prepare and packed with flavor; they never fail to win rave reviews!

    Fresh green beans with sautéed garlic slices make a farm fresh side dish

    A Quick and Easy Side Dish

    I grew up eating green bean casserole at almost every family gathering. No doubt, this perennial favorite has probably appeared at your table, too. While there are several variations, my mom always made it with canned green beans, french fried onions, and cream of mushroom soup. While it's definitely a popular comfort food (and I do love it), the flavor of the green beans is hidden by the other items in the dish.

    I love this recipe because it's made with fresh green beans that still have some crunch to them. Plus, the flavor is enhanced by garlic and chicken broth which complement the flavor rather than cover it. It has good old-fashioned farm fresh taste that will have people reaching for seconds.

    7 Ingredients in Fresh Garlic Green Beans

    There are only 7 simple ingredients in this recipe:

    • Butter
    • Oil
    • Chicken Broth
    • Green Beans
    • Garlic
    • Salt
    • Pepper

    Prepping the Green Beans

    The most time consuming part of making this dish is prepping the green beans. The good news is that this can be done in advance. I usually prep them in the morning, then set them aside until I'm ready to cook.

    When shopping, look for firm beans that snap when you bend them in half. To prep the beans, first rinse them in water, then snap or cut off the end with the stem. If you prefer (it's not absolutely necessary,) peel the fibrous string that runs along the length of the bean. You don't have to remove the other end of the bean, but I usually do because I prefer the way they look when both ends are removed. I enjoy hand-prepping green beans because it reminds me of spending time with Kevin's family in Kentucky, prepping mounds of "Greasy half-runners," our favorite bean variety (those were cooked in bacon fat, but I digress.) However, if you're pressed for time or don't like hand prepping green beans, feel free to take a knife to several at a time and slice off one or both ends, leaving the string in place.

    • Slicing the stem end
    • Peeling the string

    When you're ready to cook, simply have the rest of your ingredients prepped to go. It will only take a minute or two to slice some cloves of fresh garlic, and it all comes together quickly and easily.

    Large bowl of green beans with a serving spoon

    Fresh Garlic Green Beans

    Nancy Blackstone
    These fresh garlic green beans are easy to prepare and full of farm fresh flavor.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 Servings
    Calories 94 kcal

    Ingredients
     
     

    • 2 tablespoons butter
    • 2 tablespoons vegetable oil
    • 4 cloves sliced garlic
    • 2 pounds fresh green beans trimmed
    • 1 cup chicken broth
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Heat butter and oil over medium heat in a dutch oven until butter is melted. Add garlic and cook for 1 minute. Remove garlic and set aside.
    • Add green beans to dutch oven, cook 5 minutes or until crisp-tender. 
    • Stir in chicken broth, salt and pepper. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally,  for 10 minutes or until beans are tender and broth is almost evaporated. 
    • Add sliced garlic back into beans and place in a casserole dish for serving. 

    Notes

    Modern Twist: You may want to try one of these more modern variations:
    Before sautéing garlic, add one thinly sliced sweet or red onion to the skillet and sauté until soft. Add garlic and cook for one more minute, then remove all and set aside until step 4.
    Add a teaspoon of basil in step 3
    Add a ½ teaspoon of chili powder in step 3
    Add in ⅓ lb. cooked chopped bacon before serving
    Shake parmesan cheese on top before serving
    Substitute margarine for butter and vegetable broth for chicken broth to make it vegan

    Nutrition

    Calories: 94kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 285mgPotassium: 270mgFiber: 3gSugar: 4gVitamin A: 871IUVitamin C: 16mgCalcium: 48mgIron: 1mg
    Keyword farm fresh, green bean casserole alternative, green beans, southern beans
    Tried this recipe?Let us know how it was!
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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

    More about me →

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