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A Taste of Memories: Comforting Foods From Our Past

 

More than 100 recipes for favorite American comfort foods, spanning a period from the early 1900s to 1980s, plus a bit of history about popular food trends during each decade and family comfort food stories and photos that will warm your heart as well as your tummy. These recipes are simple, hearty fare, but all are tried and true family favorites, like meatloaf, macaroni and cheese, chicken pot pie, banana pudding and more. Size: 8.25”X8.25”, paperback, 108 pages. ISBN 978-0-9802244-8-1  $8.95  Also Available as an E-Book $6.95 (No Shipping)

   

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Comfort Food

 

Memories of special meals prepared by loving family members evoke powerful emotions in all of us. These favorite dishes, commonly known as “comfort food”, remind us of times and places in our past that generate feelings of safety, warmth and joy.

 

The term “comfort food” was added to the Merriam-Webster Dictionary during the early 1970s. The definition: food prepared in a traditional style having a usually nostalgic or sentimental appeal.

 

Comfort food is typically inexpensive and easy to prepare, and is usually associated with pleasant childhood memories. As adults, many of us turn to these satisfying meals when life becomes hectic or stressful so we can tap into those long lost feelings of love and security.

 

Some of the most popular American comfort foods include: meatloaf, mashed potatoes, macaroni and cheese, beef stew, chicken pot pie, pot roast, fried chicken, spaghetti and meatballs, tuna casserole, chili, green bean casserole, pumpkin pie, banana pudding, chocolate chip cookies, ice cream and numerous flavors of cake.

 

Try the recipes below from the cookbook, A Taste of Memories: Comforting Foods From Our Past.
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Text Box: With lots of tasty, easy-to-prepare recipes, A Taste of Memories: Comforting Foods From Our Past makes a great housewarming gift, bridal shower gift or a moving-away-from-home gift. Share it with friends and family!
Text Box: Return to Home Page Text Box: Canned Pineapple Jim Dole began growing pineapple in Hawaii in 1901. Since pineapple couldn’t withstand the long ocean voyage to the states, he built a cannery, the Dole Food Company, to preserve it during transportation. Grateful housewives turned this delicious tropical fruit into a favorite American comfort food: pineapple upside-down cake. One example of the many versions that were created is below. Pineapple Upside-Down Cake 1/4 cup butter or margarine 2/3 cup packed brown sugar 9 slices pineapple in juice (14 oz. can), drained 9 maraschino cherries 1-1/3 cups all-purpose flour 1 cup granulated sugar 1/3 cup shortening 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg Preheat oven to 350º. In a 9-inch square pan, melt the butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple slice. In a medium bowl, beat remaining ingredients until well blended. Pour over pineapple. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Place a heatproof plate upside down over pan. Turn plate and pan over. Leave pan over plate for a few minutes then remove. Serve cake warm. Text Box: Frozen Pie Crust Shells Pet Incorporated introduced their frozen pie crust shells in 1962, and housewives enjoyed the convenience of having them on hand to whip up pies, both savory and sweet, in a jiffy. Chicken pot pie has been a popular comfort food for decades, but the following recipe is quick and easy, using frozen pie crust shells. Chicken Pot Pie Two frozen, deep-dish 9-inch pie crust shells, thawed (or use homemade pie crust for a two-crust pie in your own pie plate) 2 cups, chopped, cooked chicken 3 tablespoons butter or margarine 1/2 cup chopped onion 1/2 cup chopped celery 3 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon dried thyme (optional) 3/4 cup chicken broth (or use 1 teaspoon chicken bouillon granules dissolved in 3/4 cup hot water) 3/4 cup milk 1 cup frozen peas and carrots Preheat oven to 425º. In a large saucepan, melt butter and sauté onions and celery until tender. Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Stir in chicken broth and milk. Heat to boiling; stirring constantly until thickened. Stir in chicken and peas and carrots. Heat to boiling; remove from heat and let cool for 10 minutes. Pour into pie crust shell. Cover with top pastry, seal edges and cut slits in top crust to vent. Place pie on cookie sheet and bake 35-40 minutes or until golden brown. Cover edges with strips of foil if they become too brown during baking. Let pie stand 15 minutes before serving.