Ham and Bananas Hollandaise

Tags

1970s, Food, Great American Recipe Card Collection, green salad, Ham and Bananas Hollandaise, lemon juice, McCall's, mustard, vintage recipe

Ham and Bananas Hollandaise

This recipe came from McCall’s Great American Recipe Card Collection from 1973. To create you sprinkle bananas with lemon juice, wrap them in ham, smother them with mustard and bake for 10 minutes. Then you poured a hollandaise sauce mixture over the bananas and bake for a further 5 minutes or until slightly golden. This dish is recommended to be served with a green salad. Taste testers say that the dish isn’t as terrible as it sounds, but it does leave a terrible aftertaste.

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Palolo Worms

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blue/green, coral reef, delicacy, Food, Palolo Worms, pink/brown, Samoa, Southern Pacific Islands, spread

Palolo Worms (Samoa and the Southern Pacific Islands)

Palolo are worms that range from pink/brown to blue/green in color. They swim up out of their reefs a few times a year when atmospheric conditions are right (October and November). Palolo are a delicacy for residents of Samoa and the southern Pacific islands. They are usually served as a spread on bread.

Soda Bread

Tags

baking soda, cake flour, Food, Ireland, no kneading, no yeast, pastry flour, quick bread, soda bread, soft wheat, yogurt

Soda Bread (Ireland)

Soda bread is a variety of quick bread. Baking soda is used as a leavening agent instead of traditional yeast. In Ireland, the flour is made from a soft wheat and is often made with cake or pastry flour. They sometimes also replace the buttermilk with yogurt or stout. Bakers recommend a minimum of mixing and to not knead the dough.

Taco Pizza

Tags

1970s, Food, Pizza Hut, Taco Pizza

Taco Pizza (Pizza Hut, 1970s)

This pizza was introduced in the late 1970s. It was exactly what you would expect from the name: a pizza made up of taco ingredients. A Facebook page was created to convince Pizza Hut to bring the menu item back. Otherwise, there are a multitude of recipes online that you can recreate your own taco pizza in your kitchen.

Priazzo

Tags

1980s, Chicago deep dish, double pizza, extra prep time, Florentine, Food, Milano, Napoli, Pizza Hut, Priazzo, Verona

Priazzo (Pizza Hut, 1980s)

Introduced in the 1980s, Pizza Hut’s Priazzo pizza was very similar to the Chicago deep dish style pizza, but this version took way too long to prepare and Pizza Hut quickly nixed the item from their menu. The Priazzos were made of a cornmeal crust and a very thick dark, rich, spiced sauce. Since they took extra time to make, the pizzas were to be made ahead of time so they were ready to be put into the oven when ordered otherwise the kitchen would quickly get behind. When they caught on (and they did have fans) and corporate decided to expand the flavors and incorporate different sizes (originally Priazzos came in 12″), Priazzos were done. The restaurants just weren’t able to keep up with the demand.

The Priazzo was a double pizza as in a regular pizza was then topped with another pizza. They were cooked on pizza pans featuring disks of spikes to allow the metal to conduct heat to the inside of the pizzas. Versions of Priazzos were Milano (by today’s standards would be labelled a meat lovers); Verona (meatball and mushrooms); Napoli (four cheese); Florentine (spinach and ricotta cheese). Each Priazzo cost $12 to $13.

Banoffee Pie

Tags

banana, Banoffee Pie, banoffi, Blum's Coffee Toffee Pie, chocolate, coffee, cream, dessert, East Sussex, English, Food, Hungry Monk Restaurant, Margaret Thatcher, Nestle's condensed milk, toffee

Banoffee Pie (England)

Banoffee pie is an English dessert pie made from bananas, cream and toffee. A base made from buttery biscuits or crumbled biscuits is topped with bananas and then cream. Toffee is used as a topping and usually features sliced bananas on top too. Alternate versions can include chocolate, coffee or both. Alternate spelling of the pie are “banoffi,” a portmanteau combining “banana” and “toffee.”

The pie is said to have been developed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claimed to have developed the pie in 1971 after amending an American recipe for “Blum’s Coffee Toffee Pie.” The secret? (Or perhaps it should be labelled the game changer?) It was the addition of bananas. The pie became so popular that they weren’t able to take it off their menu. It was said that the pie was Margaret Thatcher’s favorite food to cook. “Banoffee” became a real English word due to the popularity of the pie and describes any food or product that tastes or smells of both banana and toffee. A recipe (using a biscuit crumb base) is often printed on tins for Nestle’s condensed milk.

Cassata alla Siciliana

Tags

cassatta siciliana, cheesecake, Food, Italy, sheep's milk ricotta, Sicily, terracotta bowl, very rich

Cassata alla Siciliana (Italy)

Cassata alla Siciliana is one of the world’s first cheesecakes and is found in all areas of Sicily. Cassata may derive from the Latin word caseus meaning cheese or the Arabic word qas’ah for the terra cotta bowl in which the cake is shaped. Either way cassata alla siciliana is made traditionally from fresh sheep’s milk ricotta (though it can also be made from cow milk’s). Word to the wise: this is a very rich cake!</p

Gravlox

Tags

appetizer, cured, Food, Gravlox, hovmastarsas, Jewish, salmon

Gravlax (Jewish)

Gravlox is different from the common Nova Lox recipes as Gravlox is cured (not smoked) salmon in salt, sugar and dill. Curing will take several days in your fridge. Gravlax is served as an appetizer, thinly sliced alongside hovmastarsas (a dill and mustard sauce) on rye bread or with boiled potatoes.

Hamantaschen

Tags

cookies, Food, Hamantaschen, jelly filled, Jewish, oreilles d'aman, Purim, triangular

Hamantaschen (Jewish)

Hamantaschen (known as oreilles d’aman in French) are triangular, jelly-filled cookies that Jews traditionally eat for the Purim holiday. They are made to resemble the hat or ears of Haman, the villain of the Purim story who tried and failed to destroy every last Jew in Persia. Purim is celebrated with costumes, food and drink and the consumption of Hamanstachen. Making these cookies are easy and a wonderful activity for your children to help you. Make the dough from any standard recipe and fill with traditional poppy seeds or jams, jellies or chocolate.

Erwtensoep

Tags

Amsterdam, carrots, Celery, Dutch, Dutch bacon, Erwtensoep, Food, katenspek, leeks, Netherlands, pea soup, pork, rookworst, rye bread, smoked sausage, Snert, split peas, vertical spoon, very thick, winter

Erwtensoep (Amsterdam)

Erwtensoep or snert is a very thick pea soup, made from split peas, celery, leeks, carrots and pork. Erwtensoep is traditionally eaten during the winter with slices of rookworst (smoked sausage) and rye bread with katenspek (Dutch bacon cooked then smoked). The Dutch consider erwtensoep ready to eat when it’s thick enough that your spoon stands vertically. Hence, erwtensoep is traditionally eaten the day after it is made when the flavors are better mixed and the soup is at its thickest.