by 24HourMom
Celebrate the 20th century with foods from each decade and cook up some American history.
1910
Turkey Tetrazzini
Jell-O & Milk Chocolate Hershey Bars
Turkey Tetrazzini was created early in the century for the Italian coloratura soprano Luisa Tetrazzini. She debuted in 1908 and toured the US from 1910 to 1930. The recipe appeared around 1912. Both Jell-O and Hershey Bars showed up in the early 1900s.
Turkey Tetrazzini
serves 6
12 ounces spaghetti, cooked & drained
5 cups diced cooked turkey or chicken
1-1/2 cups chicken or turkey broth
1-1/2 cups evaporated milk
6 tablespoons butter
6 tablespoons all-purpose flour
salt & pepper to taste
4 ounces parmesan cheese, shredded
1, 2 ounce jar diced pimentos, drained
1 cup sliced fresh mushrooms
Preheat oven to 350F.
Lightly spray a casserole dish.
Melt butter in a large saucepan.
Add mushrooms and saut over medium heat for 3 minutes.
Stir in flour.
Cook for an additional minute, stirring constantly.
Slowly stir in broth and milk, stirring until well blended and smooth.
Cook over low heat until thickened.
Remove from heat and stir in cheese.
Add cheese and stir until melted.
Toss chicken, spaghetti, and mushrooms with the sauce.
Pour into casserole dish.
Cover with foil and bake 30-45 minutes until hot and bubbly.
1920
Green Goddess Salad
Billi-Bi
Fettuccini Alfredo
Mystery Cake
Green Goddess Salad is a mixed greens salad with a creamy dressing. It was created in the mid-1920s after a play titled "The Green Goddess" by William Archer. Billi-Bi soup is a French classic that gained popularity in the twenties. If your not a fan of mussels try Fettuccine Alfredo which gained popularity in 1927. It is said that Douglas Fairbanks and Mary Pickford dined almost daily on this dish while honeymooning in Rome. The press picked up on this and the dish spread like wildfire. Mystery Cake? The mystery is that this moist spicy cake is made with tomato soup.
Green Goddess Salad Dressing
Serve over a salad made from romaine, Boston lettuce, and a little watercress.
Makes approximately 2-1/2 cups.
6 fillets of anchovies
3 scallions, each cut into 3 pieces
6 sprigs Italian parsley
8 fresh chives
1/2 teaspoon dried tarragon
1-1/2 cups mayonnaise
1/2 cup sour cream
2 tablespoons tarragon vinegar
Place anchovies, scallions, parsley, and chives in food processor and chop finely.
Stir in mayonnaise and sour cream.
Stir in vinegar.
Billi Bi
serves 4
2 ounces butter
2 large shallots, finely chopped
1 cup dry white wine
1 quart fish stock (clam juice is a good substitute)
2 yellow onions, chopped
2 carrots, chopped
6 dozen mussels, cleaned
1/2 teaspoon saffron threads, optional
1-1/2 cup light whipping cream
salt & pepper
flat leaf parsley, chopped
Melt the butter.
Add shallots and saut until softened.
Add wine, fish stock, onions, and carrots.
Add the mussels.
Cover and cook over a high heat, shaking, until the mussels open.
Drain the mussels in a colander over a bowl and reserving the liquid.
Remove the mussels from their shell; discard the shells.
Boil mussel broth and reduce by half.
Stir in saffron.
Remove from heat and stir in cream.
Add the mussels.
Refrigerate several hours or overnight.
Pour into bowls, sprinkle with parsley and serve with a good crusty bread.
Fettuccini Alfredo
8 ounces cream cheese
1/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup heavy whipping cream
cooked fettuccini
In a large saucepan, combine cream cheese, parmesan cheese, butter, and cream.
Stir over low heat until smooth.
Add fettuccini and toss lightly and serve.
Mystery Cake
a.k.a. Tomato Soup Cake
1 or 2 eggs
3 tablespoons shortening
1 cup granulated sugar
1 can tomato soup
1 teaspoon baking soda
1-1/2 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins, optional
1/2 cup chopped walnuts, optional
Preheat oven 350F.
Cream shortening, eggs, and sugar.
Stir baking soda into can of soup.
Add to mixture.
Stir in flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Fold in raisins and walnuts.
Pour into greased loaf pan.
Bake 40-45 minutes.
Cool about an hour and then remove from pan.
Serve plain or topped with a thin glaze of powdered sugar mixed with a little lemon juice.
1930
Swiss Steak
Orange-Glazed Carrots
Lemon Mystery Pudding
The tomato-baked steak appeared in the 30s. Glazing vegetables also became popular in the mid to late 1930s. Mystery Pudding is a fascinating dish that separates into a custard layer and a spongy cake layer.
Swiss Steak
serves 4-6
2 pounds round, flank, or sirloin steak, 1 to 2" thick
1 tablespoons olive oil
2 tablespoons butter
1 cup water
8 ounces tomatoes
2 medium onions, finely chopped
1/2 cup all-purpose flour
salt & pepper to taste
Coat the steak with as much flour as possible.
Heat the olive oil and butter in a large skillet over high heat and brown the steak on both sides.
Place the steak in a large ovenproof baking pan with a lid.
Add water to the skillet you browned the steak in and dissolve all the brown bits in the skillet.
Add this liquid to the baking dish with the steak, along with the remaining ingredients.
Cover and bake in a 325F oven for 2 hours.
Orange-glazed Carrots
4 large carrots, peeled and sliced
1 cup water
1-1/2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon orange marmalade
salt & pepper to taste
Boil carrots in water, covered, 15-20 minutes or until tender.
Drain.
Return to heat and shake pan to evaporate excess moisture.
Add remaining ingredients and simmer, uncovered, over low hear stirring often until glazed.
Lemon Mystery Pudding
4 eggs separated
1 cup granulated sugar
2 tablespoons butter, softened
3 tablespoons all-purpose flour
pinch of salt
1/3 cup lemon juice
1 cup milk
grated zest of 1/2 lemon
Preheat oven to 350F.
Butter a casserole dish.
Beat egg white until foamy.
Gradually add 1/4 cup sugar and beat to soft peaks; set aside.
Beat egg yolks with butter.
Add remaining 3/4 cup sugar and beat at medium speed for 5 minutes.
Add flour, salt, lemon juice, and lemon zest.
Gently fold in beaten egg whites.
Pour into casserole dish.
Place in a water bath (in a larger pan, add enough hot water to come up 1/2").
Bake, uncovered, 55-60 minutes until lightly browned.
Serve warm or cold.
1940
Sloppy Joe
Wartime Cake
Sloppy Joes were popular in the 30s and 40s. It is a great combination of meat and tomato sauce served over toasted buns. Wartime Cake is an eggless, milkless, and butterless cake prepared in the 40s that allowed the housewife to stretch her rations.
Sloppy Joe
serves 4
1 pound ground beef
1 small onion, chopped
1 cup catsup
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons A-1 sauce
2 tablespoons Worcestershire sauce
1/4 can beer
toasted hamburger buns
Brown beef and onion, drain off grease.
Add remaining ingredients.
Simmer to heat through.
Serve over buns.
Wartime Cake
1 cup packed dark brown sugar
1 1/4 cup + 2 teaspoons water
1/3 cup vegetable shortening
2 cups raisins
1/2 teaspoon ground nutmeg
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 cups sifted all-purpose flour
1 teaspoon baking powder
Preheat oven to 325F.
Lightly grease and flour two 8" square pans.
In saucepan, combine sugar, 1-1/4 cups water, shortening, raisins, nutmeg, cinnamon, and cloves.
Bring to a boil and boil 3 minutes.
Cool.
Dissolve salt and baking soda with remaining water.
Add to sugar mixture.
Blend in flour and baking powder.
Pour into pans.
Bake 50 minutes.
Cool.
1950
Frosted Meatloaf
Chiffon Pie
Nothing says 1950 more than meatloaf. Frosted meatloaf is a variation with mashed potato frosting on the top. Chiffon pies first appeared in the 1920s, then reappeared in full force in the 50s.
Frosted Meatloaf
meatloaf
half of a 10-1/2 ounce can condensed tomato soup
2 pounds ground beef
1 package dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/2 cup water
potatoes
3 cups mashed potatoes
2 tablespoons melted butter
paprika
Preheat oven to 350F.
Lightly grease 2 quart baking dish; set aside.
Using your hands, combine all the meatloaf ingredients.
Shape into an 8" x 4" loaf and place in baking dish.
Bake 1-1/2 hours or until cooked through.
Cool in pan on wire rack 15 minutes.
Raise oven temperature to 450F.
Place loaf on an oven proof platter,
Frost top and sides with mashed potatoes.
Brush with melted butter and sprinkle with paprika.
Return to oven and bake until top is brown, about 10 minutes.
Lemon Chiffon Pie
1 tablespoon unflavored gelatin
1/2 cup cold water
4 eggs, separated
1 cup granulated sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 tablespoon grated lemon zest
graham cracker crumb pie crust
whipped cream
Soften gelatin in water for 5 minutes.
Beat egg yolks and add 1/2 cup sugar, lemon juice and salt.
Cook over boiling water until custard consistency.
Add zest and softened gelatin and stir thoroughly.
Let cool.
Beat egg to soft peaks.
Add remaining 1/2 cup sugar and beat to stiff peaks.
When mixture begins to thicken, fold in egg mixture.
Pour in to crumb crust and chill.
Spread with whipped cream over the top.
1960
Tuna Casserole
Grasshopper Pie
The casserole was a staple dish for many years, but the 1960s seem to bring about many variations of this American classic. The grasshopper pie is a chiffon pie that was inspired by the grasshopper cocktail. I remember this novelty pie was served at many holiday functions at my house.
Tuna Casserole
serves 6
8 ounces bow-tie or small shell pasta
3/4 c frozen peas
1 (10 3/4 oz.) can reduced-fat cream of mushroom soup
2 (6 ounce) cans of tuna, packed in water
1/3 cup onion, chopped
2 cups shredded cheddar cheese
Preheat oven to 350F.
Cook pasta with peas according to the pasta's package directions; drain and set aside.
In a large bowl, combine soup, tuna, and chopped onions.
Spray a large casserole dish with non-fat vegetable spray.
Layer 1/2 of the pasta/peas, 1/2 of the tuna mixture, and half of the cheese.
Repeat layers, ending with cheese.
Bake 30-45 minutes or until cheese is melted and bubbly.
Grasshopper Pie
1-1/2 cups chocolate wafer crumbs
1/2 cup granulated sugar
1/2 cup sliced almonds
1/4 cup butter, melted
1-1/2 teaspoons unflavored gelatin
1-1/3 cup heavy whipping cream, well chilled
1/4 cup green crme de menthe
1/4 cup white crme de cacao
4 large egg yolks, use egg substitute
block of mint flavored chocolate for garnish
block of dark chocolate for garnish
Preheat oven to 450F.
Butter a 9" pie pan.
Combine wafer crumbs, 1/4 cup sugar, almonds and butter until the mixture is fairly fine and combined well.
Pat mixture into the bottom and up the sides of pie pan.
Bake the crust 5-7 minutes, then allow to cool completely.
Have an ice water bath ready.
In your bowl, pour 1/3 cup of the cream and sprinkle the gelatin over the cream, let rest 5 minutes.
Set in a double-boiler bring up to a simmer.
Whisk in 1/4 cup sugar, the crme de menthe, crme de cacao and the egg yolks.
Cook the mixture, whisking constantly, bringing the temperature to 160F.
Place the mixing bowl into the ice water bath, stirring the filling until it is cooled and thickened.
Beat the remaining cream to stiff peaks and fold it into the filling mixture.
Pour the filling mixture into the crust and chill until set, at least 4 hours.
To make chocolate curls for the garnish, slightly warm the mint and dark chocolate in the microwave on HIGH, 10 to 30 seconds.
Pull a potato peeler across the chocolate the desired thickness of the curl.
Move the curls onto waxed paper with a wooden stick and refrigerate until ready to serve.
Place the curls decoratively on the top of the pie and serve.
1970
Fried Zucchini Sticks
Potato Skins
Cajun Popcorn Shrimp
French Silk Pie
The 70s brought us those marvelous appetizers, most of which were deep-fried. Here is a nice sampling. You can use the same oil to fry the zucchini and shrimp, but fry the zucchini first. Discard the oil after frying the shrimp, as it may pick up a fishy taste and odor. The chocolate pie came to fame in the 20th century. This silky, rich version, the French Silk Pie, showed up in the late 70s.
Fried Zucchini Sticks
Use unwaxed zucchini that are no longer than 8 inches long for best results.
8 medium zucchini
1-1/2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon white pepper
1-1/4 cups cold water
flour for dredging
vegetable oil for deep-frying
Trim zucchini, scrub, and pat dry.
Halve crosswise and then cut into sticks.
Spread on paper towel; set aside.
Combine flour, salt, and pepper.
Add water and whisk until smooth.
Heat oil in a deep pan to 400F.
Dredge zucchini in lightly in flour.
Dip and coat evenly in the batter.
Gently drop into hot oil.
Fry until golden brown, 3-4 minutes.
Drain on paper towels.
Keep warm while frying the rest.
Don't stack fried zucchini or they will become soggy.
Potato Skins
4 medium baking potatoes
butter, melted
slat & pepper
1 cup grated cheddar cheese or Monterey Jack with jalapeno peppers
4 slices bacon, cooked and crumbled
Scrub potatoes and prick with a fork.
Bake in a 425F oven about 40 minutes or until done.
Halve potatoes.
Scoop out insides, leaving 3/8" thick shell.
Cut each potato in half lengthwise.
Brush quarts with butter.
Sprinkle with salt and pepper.
Sprinkle with cheese and bacon.
Broil or bake just until cheese begins to melt.
Cajun Popcorn Shrimp
2 pounds or small shrimp
2 eggs
1 cup dry white wine
1/2 cup fine cornmeal
1/2 cup all-purpose flour
1 tablespoons fresh chives
1 clove garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
oil for deep frying
Rinse shrimp in cold water.
Drain well and set aside in a cool place until needed.
Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place.
In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper.
Gradually whisk in the egg mixture, blending well.
Cover the batter and then let stand for about 1 hour at room temperature.
Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375F.
Dip the shrimp into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dip.
French Silk Pie
1 cup whipping cream
6 ounces semi-sweet chocolate chips
1/3 cup butter
1/3 cup granulated sugar
2 egg yolks, beaten
3 tablespoons crme de cacao or whipping cream
1 baked 8-9" pastry shell
whipped cream & chocolate curls for garnish
In a heavy 2 quart saucepan, combine whipping cream, chocolate pieces, butter, and sugar.
Cook over low heat, stirring constantly, until the chocolate is melted, around 10
minutes.
Remove pan from heat.
Gradually stir 1/2 of the hot chocolate mixture into the beaten egg yolks and then add back to the saucepan and remaining chocolate.
Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly, 3-5 minutes.
Remove from heat. (Mixture may appear to separate.)
Stir in crme de cacao.
Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir, around 20 minutes.
Transfer mixture to a medium mixing bowl.
Beat the cooled chocolate mixture with an electric mixer on medium-high speed for 2-3 minutes or until light and fluffy.
Spread filling in a baked pastry shell.
Cover and chill pie for about five hours or until set.
At serving time, top each slice with whipped cream and chocolate curls.
1980
Super Nachos
Brownie Pie
The 80s were hurried years which brought about new and improved nacho meals! The early 80s also brought us the Brownie Pie, a wonderfully decadent creation.
Super Nachos
1 pound ground beef
Lawry's taco seasoning mix (check the label for their needed ingredients)
1-1/2 cups shredded cheddar cheese
1 cup diced tomatoes
1/2 cup sliced olives
sour cream to taste
nacho chips
Follow the directions on the seasoning mix for making the meat.
When cooked, arrange on a platter.
Top with cheddar cheese, tomatoes, and olives.
Arrange the nachos on the outer edges and serve with sour cream.
Brownie Pie
Serve warm with vanilla ice cream.
1/2 cup butter
4 ounces unsweetened chocolate
3/4 cup packed brown sugar
1/4 cup water
2 eggs separated
1 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped walnuts
9" unbaked pie shell
walnut halves for garnish
Preheat oven to 350F.
Melt butter and chocolate in a saucepan over low heat.
Cool slightly.
Beat in sugar, water, egg yolks, and vanilla.
Stir in flour and slat; set aside.
Beat egg white to stiff peaks and fold into chocolate mixture.
Fold in chopped nuts.
Pour into pie shell and arrange walnut halves on top.
Bake 40 minutes or until set around the edges.
Cool on a wire rack.
1990
Zita & Potatoes
White Chocolate Macadamia Nut Cookies
In the 90s we became more health conscious either because our doctors told us to or just because we wanted to feel healthier. Thus, pasta and vegetables are a natural combination. However, we still like our desserts! Macadamia nuts and white chocolate get paired together in a lot of dessert dishes and these cookies were found just about everywhere.
Zita & Potatoes
2 large potatoes, unpeeled
4 cloves garlic, chopped
3 tablespoons chives or your favorite herb, chopped
1/4 cup olive oil
1 cup ricotta cheese
1/4 cup grated parmesan cheese
salt & pepper to taste
1 pound ziti
Boil the potatoes until a sharp knife will just slide in easily.
Drain and cut into 1/2" cubes.
Over medium-high heat fry the potatoes and garlic in the oil using a large pan.
Turn the potatoes often until they are browned (about 15 min.).
Add the chives and season with salt & pepper.
Combine the cheeses in a bowl large enough to hold the pasta.
Add the potatoes, toss and adjust the salt & pepper.
Drain the cooked pasta reserving 1/2 cup of the water.
Add the water to the cheese/potato mixture and blend.
Add the pasta, toss and serve immediately.
White Chocolate Macadamia Nut Cookies
makes 4 dozen
1 cup quick cooking oats, uncooked
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup macadamia nuts, whole or chopped
1/2 cup butter, room temperature
1/4 cup granulated sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
6 ounces White chocolate, chopped into chunks
Preheat oven to 375F.
Lightly grease cookie sheets.
Mix all ingredients except nuts and white chocolate together at medium speed on mixer.
Fold in macadamia nuts and white chocolate.
Drop by teaspoons 2" apart onto cookie sheets.
Bake 10-12 minutes or until lightly browned.
Let cool 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.
Popular Drinks
Martini
2 pitted green olives
1-1/2 teaspoons dry vermouth
1-1/2 cups cracked ice
2 ounces gin
Spear olives with a toothpick. Pour vermouth in a small bowl and add the olives, turn to coat. Fill cocktail shaker with ice and add gin. Stir gently, work quickly you don't want to melt the ice. Place olives in a martini glass. Strain gin over the olives and serve.
Gin Fizz
2 ounces Gin
juice of 1/2 Lemon
1 teaspoon powdered sugar
carbonated water
Shake gin, juice of lemon, and powdered sugar with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.
Whiskey Sour Old Fashioned
1.5 ounces whiskey
5 ounces sour mix
1 tablespoon cherry juice
2 squirts bitters
Mix whiskey, bitters, and cherry juice in an ice-filled cocktail class, and fill the remaining class with sour. Garnish with olives or mushrooms and use a stir stick to mix and your mouth and taste buds to enjoy.
Creamsicle
1-1/2 ounces vanilla liqueur
3 ounces orange juice
1-1/2 ounces milk
Pour all ingredients into a Collins glass over ice cubes, stir, and serve.
Manhattan
3/4 ounces sweet vermouth
2-1/2 ounces blended bourbon
dash Angostura bitters
2 or 3 ice cubes
1 maraschino cherry
1 twist of orange
Combine the vermouth, whiskey, bitters and ice in a cocktail glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in the chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in.
Mint Julep
4 fresh mint sprigs
2-1/2 ounces bourbon
1 teaspoon powdered sugar
2 teaspoons water
Place mint leaves, powdered sugar, and water in a collins glass. Fill glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Cosmopolitan
1 ounce vodka
1/2 ounce triple sec
1/2 ounce lime juice
1/2 ounce cranberry juice
lime wedge
Shake liquid ingredients like hell in a shaker with ice. Place lime wedge on the rim of a Martini glass. Pour mix into the glass
Brandy Alexander
1-1/2 ounces brandy
1 ounce crme de cacao
1 ounce heavy cream
1/4 teaspoon nutmeg
In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Black Russian
3/4 oz coffee liqueur
1-1/2 ounces vodka
Pour ingredients over ice cubes in an old-fashioned glass and serve.
White Russian
2 ounces vodka
1 ounce coffee liqueur
light cream
Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.
Bloody Mary
1-1/2 ounces vodka
3 ounces tomato juice
1 dash lemon juice
1/2 teaspoon Worcestershire sauce
2-3 drops Tabasco sauce
lime wedge
Shake all ingredients, except lime wedge, with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.
Mai Tai
1 ounce light rum
1/2 ounce Orgeat syrup
1/2 ounce triple sec
1-1/2 ounce sweet and sour
maraschino cherry
Shake all ingredients, except cherry, with ice and strain into a collins glass over several ice cubes. Top with the cherry and serve.
Blue Margarita
1-1/2 ounces tequila
1 ounce Blue Curacao
1 ounce lime juice
coarse salt
Rub rim of cocktail glass with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve.
Mudslide
2 ounces vodka
2 ounces Kahlua
2 ounces Bailey's Irish cream
Mix with cracked ice in a shaker. Serve in a chilled highball glass.
Long Island Iced Tea
1 part Vodka
1 part Tequila
1 part Rum
1 part Gin
1 part Triple sec
1 1/2 part Sour mix
splash Coca-Cola
Mix ingredients together over ice in a glass. Pour into shaker and give one brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.
