Looking back to the mid-20th century, we can find numerous traditional recipes. The culinary world of that era was filled with comforting dishes, some of which were surprisingly delicious.
These dishes were also frequently featured at church dinners and social gatherings across the United States. The era was characterized by simple ingredients and straightforward cooking methods. Many classic dishes, now rarely seen, hold a special place in the hearts of previous generations. Let’s embark on a culinary journey to revisit these timeless classics.
1. **Copper Pennies**: Imagine a dish whose name sounds just like its taste. Copper Pennies stand out as a side dish or salad from a bygone era.This dish is a fusion of sweet, sour, and salty flavors, and this unexpected combination is what keeps it appealing over time. Some suggest that this retro dish would be best enjoyed in a Southern-style revival. They specifically mention that it pairs well with cornbread for dipping.
Copper Pennies
Equipment
- 1 Large Pot For cooking carrots
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl or Container For combining and marinating
- 1 Whisk For making the dressing
Ingredients
Main
- 1 10.5 ounce can condensed tomato soup
- 0.667 cup white sugar
- 0.5 cup distilled white vinegar
- 0.333 cup vegetable oil
- 2 pounds carrots sliced
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 stalk celery chopped
Instructions
- Wash and peel the carrots, then slice them into uniform 'penny' sized rounds.
- Chop the onion, green bell pepper, and celery into small, bite-sized pieces.
- Bring a large pot of water to a boil. Add the sliced carrots and cook for 5-7 minutes, or until tender-crisp.
- Drain the cooked carrots and rinse them under cold water to stop the cooking process. Set aside to cool slightly.
- In a large mixing bowl, whisk together the condensed tomato soup, white sugar, distilled white vinegar, and vegetable oil until the dressing is smooth and well combined.
- Add the cooled carrots, chopped onion, chopped bell pepper, and chopped celery to the bowl with the dressing.
- Gently toss all the ingredients until the vegetables are evenly coated in the dressing.
- Cover the bowl or transfer the mixture to an airtight container.
- Refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld and the vegetables to marinate.
- Stir the salad before serving, ensuring the dressing is distributed evenly.
Notes
2. **Cherries Jubilee**: Let’s take a look at the classic dessert category with Cherries Jubilee. This elegant and delicious dessert has a long history and has been popular for over 100 years.
This cherry festival dessert, hailed as the “128-year-old dessert,” remains popular today for good reason. It features a delicious cherry sauce as its base, with a touch of bourbon whiskey added. Traditionally served with vanilla ice cream, this combination is simply irresistible.
3. **Crispy Cheese Wafers**: Southern hosts often serve this dish to welcome guests. They offer a simple yet satisfying snack experience.
This dish makes people feel right at home as soon as they walk in, as many people choose to make them by hand, highlighting the Southern hospitality and attention to detail.
Asiago-Pepper Frico (Crispy Cheese Wafers)
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Measuring Spoons For spices
- 1 Measuring Cups For cheese
- 1 Spatula For removal
Ingredients
Main
- 1 cup packed shredded asiago cheese or shredded Italian cheese blend
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a small bowl, combine the shredded Asiago cheese, fresh ground black pepper, and cayenne pepper.
- Spoon tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet, leaving ample space (at least 2 inches) between each mound as they will spread.
- Gently flatten each mound slightly with the back of the spoon or your fingers to ensure even thickness.
- Bake for 6-10 minutes, or until the edges are golden brown and crispy, and the centers are bubbling.
- Remove the baking sheet from the oven.
- Let the frico cool completely on the baking sheet. They will crisp up as they cool.
- Once cool and firm, carefully remove the frico from the parchment paper using a spatula.
- Serve immediately or store in an airtight container at room temperature.
Notes
4. **Carter Family Pimiento Cheese**: Pimiento cheese holds an important place in classic Southern cuisine. The Carter Family version is especially meaningful and trusted.
A recipe from such a respected family always inspires confidence, and their famous pimiento cheese recipe is no exception. The perfect blend of cream, cheese, and pepper has won over many fans.
Pimiento Cheese Spread
Equipment
- 1 Blender or Food Processor
- 1 Electric Mixer Stand or hand mixer
- 1 Mixing Bowl For combining ingredients
- 1 Grater For cheese, unless pre-grated
- 1 Knife For trimming crusts and cutting sandwiches
Ingredients
Main
- Two 7-ounce jars canned sliced pimientos, drained
- Three 10-ounce bricks sharp Cheddar finely grated
- 1 cup mayonnaise
- White sandwich bread
Instructions
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.
Notes
5. **Onion Boil**: Onion Boil was a beloved dish for generations before it appeared online. Southern grandmothers have been making the same dish under different names for years, which means that the method for making baked onions or boiled onions has long been a tradition. Whether you use the new name or the old name, such as baked onions or onion boil, it is still popular.
6. **Ham Salad**: Southern-style salads are very popular and go well with sandwiches or crackers. Nowadays, shops selling chicken salad can be found everywhere.
Thanks to places like Chicken Salad Chick, many people are familiar with this style of dish. But do you remember Ham Salad? Ham Salad was once a classic that swept the nation but has since faded from everyday meals. If this retro lunch classic is hard to recall, the text suggests it’s time to bring it back to life. Ham Salad sounds delicious, and its savory base deserves a return to modern kitchens and lunchboxes.
Ham Salad
Equipment
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Whisk To blend the mayonnaise and mustard.
- 1 Food Processor For finely chopping the ham and pickles efficiently.
Ingredients
Main
- 1/2 cup mayonnaise plus more if needed
- 2 tablespoons whole-grain mustard
- 1 pound leftover baked ham cut into 1-inch chunks
- 1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice plus more if needed
- 2 inner ribs celery finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
- 1/2 small red onion finely chopped
Instructions
- Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.
Notes
7. **Homemade Butter Mints**: Some desserts never go out of style, like homemade butter mints. They melt in your mouth and are irresistible.
The perfect combination of texture and refreshing flavor makes them widely loved. They offer just the right amount of subtle sweetness, making them the ideal after-dinner treat. For those who love classic candies, they hold a special place in their hearts.
8. **Cucumber sandwiches**: Tea time sandwiches are a hallmark of Southern lunches, often showcasing elegant and refreshing flavors. Southern lunches typically feature small, borderless sandwiches. Cucumber Sandwiches are a classic example. They always offer a cool, refreshing taste, adding a touch of simplicity and elegance to the plate.
They are typically made with thin slices of cucumber, cream cheese or butter, and herbs. They remain a cherished memory from past gatherings.
Cucumber Sandwiches
Equipment
- 1 Sharp Knife For slicing cucumber and trimming crusts
- 1 Cutting Board
- 1 Small Bowl For salting cucumber
- 1 Butter Spreader or Offset Spatula For spreading butter/cream cheese
Ingredients
Main
- 1/2 English cucumber peeled and thinly sliced
- 1/8 teaspoon salt plus more as needed
- 8 slices white bread such as Pepperidge Farm Very Thin White
- 4 tablespoons unsalted butter or cream cheese softened at room temperature
- 1/8 teaspoon ground white or black pepper
- Optional: watercress mint leaves, lemon zest, dill, chives, or parsley
Instructions
- Peel and thinly slice the English cucumber.
- Place cucumber slices in a small bowl, sprinkle with 1/8 teaspoon of salt, and let sit for 15-20 minutes to draw out moisture.
- While cucumber salts, allow butter or cream cheese to soften completely at room temperature.
- Pat cucumber slices thoroughly dry using paper towels.
- Generously spread softened butter or cream cheese evenly over one side of each slice of bread, covering edge to edge.
- Arrange a single layer of dried cucumber slices over half of the bread slices (spread side up), slightly overlapping.
- Sprinkle cucumber with white or black pepper and any desired optional fresh herbs (watercress, mint, dill, chives, parsley).
- Top with the remaining bread slices, spread side down, to form sandwiches.
- Using a sharp knife, carefully trim the crusts from all four sides of each sandwich.
- Cut each sandwich into halves (rectangles or triangles) or thirds ('fingers') and serve immediately or cover with a damp cloth to prevent drying if serving soon.
Notes
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