Foodfaves

A past blog detailed my love of ballgame food.  This inspired memories of food favorites outside the ballpark, just in time for the holidays.

Two footnotes:

Hors d’oeuvres I travelled for work for several years, and the per diem didn’t always leave a lot of dinner money.

Enter the sponsor reception, conference events paid by companies wining and dining you into buying their product.  Most restaurants—and definitely most hotels—are far better at appetizers than main dishes, which is why there will always be a warm place in my heart for shrimp cocktail, spanakopita, and the clam chowder at the downtown Boston Marriott.

Mom  I came along later in my parents’ lives, so Mom built her cooking chops in the 50s and 60s, when Jell-O, cream cheese, and processed foods were the rage.  Hence, my love of tuna noodle casserole (breadcrumbs on top, not chips), and many of the following.

Now then:

Chip and Dip  The poor man’s appetizer, I was weaned on this watching Sunday football on a black-and-white TV with bad reception that matched the dreadful reception the Lions had.  We preferred the pre-made dip; amazingly, the Lipton soup dip is even too salty for me.

Cheeseball  The classic appetizer of the Donna Reed era, Mom’s recipe includes two jars of Kraft Old English, processed cheese that, incredibly enough, is still in stores at Christmas.  The accompanying Kraft Roka Blue is harder to find. Blue cheese subs nicely.

Cheesy Things  Shred a brick of Kraft (see the theme?) New York Extra Sharp cheddar with half a big sweet onion, blend three tablespoons of mayo, and broil on top of rye or pumpernickel deli squares—harder to find, now that Pepperidge Farms discontinued their Christmas production.

Hot Virginia Dip  A recipe undoubtedly created by the Morton girl herself, this cream-cheese-dried-beef creation is presented hot.  Serve with crudité, in an effort to make it kind of healthier-ish.

Ambrosia Canned pineapple, Mandarin Oranges, sour cream, mini-marshmallows, and coconut flakes do indeed make a salad.

Aunt Frannie’s Pizza Pizza cost a fortune in my youth (still does, except for Little Caesar’s).  Along came my aunt, working magic with a packet of yeast and two cups of flour.  The right pepperoni still makes this a favorite, although I order out most pizza nights. Easier, alas.

Cherry Delight  Cream cheese blends this time with a can of cherry pie filling and graham cracker pie shell for a pre-fab dessert that transcends time.

Lemonade Pie  This was a Mom favorite.  A can of pink lemonade and a tub of Cool Whip in the ubiquitous graham cracker shell.  Topped slices with a fresh strawberry.

Spritz cookies  Mom’s recipe is two steps from edible Play-Doh, and it sticks in the cookie press way too much.  But man—that almond extract.

Cold beef tenderloin finger sandwiches  Good hot, but chill it, add horseradish cream sauce on two baguette slices, and you won’t eat another slider ever.

Poached cold salmon with dill sauce  This, shrimp cocktail, and McDonald’s filet sandwich are my only commitments to fish.  Heavy on the dill.

Oysters Rockefeller and Clams Casino Oops.  These too—but some are just too watery.

Eggs Benedict  If making Hollandaise sauce didn’t require thought, I’d eat this every morning.  Prosciutto is a nice change to Canadian Bacon, and Lobster Benedict is amazing. Also works without bread or muffin. Eating at First Watch?  Order this, with the grits.

Famous Cookie Cake  Pre-made cookies rich in chocolate.  Slather together in whipped cream, build stacks with them, refrigerate for three hours.  If only Nabisco still made the cookies.

That’s mine.  Yours?

Journeys

It seems so far
From where we are
And one step doesn’t seem like much
So let’s just stay
It’s best this way
We know these things we like to touch.

But isn’t that the point
Not to seem out of joint
But take up all we know
And use it all to grow?

Wisdom’s a collective whole
There’s no such things as parts of soul.

Bring what you have
Add what you’ll get
And know
Life will be better yet.

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