Well after scouring many of my homemade cookbooks and files, I found the 1950’s Bon Appetit Menu that I mentioned in my previous post. Swell and Golly!
The menu for that event was:
Peggy Sue’s Pastrami Roll Ups
Buddy Holly’s Bacon Deviled Eggs
Ethel Mertz’s Meatloaf
“Crazy” Carrots ‘N’ Apricots
Chuck Berry Cheese Cake
Peggy Sue’s Pastrami Roll-Ups
24 fresh asparagus spears (about 1 lb. trimmed)
1/2 Cup prepared Pesto
24 thin slices provolone cheese (about 1 lb.)
24 thin slices deli pastrami (about 3/4 pound)
In a large skillet, bring 1/’2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami; roll up tightly. Refrigerate until serving. Yields 2 dozen
Buddy Holly’s Bacon Deviled Eggs
12 large hard-boiled eggs, peeled
8 slices of good quality smoky bacon
3 to 4 tablespoons mayonnaise
1 teaspoon sweet smoked paprika
2 tablespoons yellow mustard
1/2 small onion
1 teaspoon hot sauce
Salt and Pepper
4 grape or cherry tomatoes
1 Romaine lettuce leaf, finely chopped
Preheat oven to 375 F
Cut the rounded ends off the eggs, scoop the yolks into a bowl, and stand the hard-boiled egg whites upright in the egg carton. Bake the bacon on a slotted pan for 15 minutes, or until crisp. Drain and cool the bacon on paper towels, then chip it fine. Break the egg yolks up a little bit using a fork. Add three quarters of the chopped bacon, the mayo; paprika and mustard. Grate 3 to 4 tablespoons of onion and juice directly into the bowl, and add the hot sauce and salt and pepper. Mash and taste the filling for seasoning, adding salt to taste if necessary. Fill the egg whites, over-stuffing them a little. Trim the ends off the tomatoes, then cut each tomato into three slices. Top each egg with the remaining bacon bits, some chopped lettuce, and a slice of tomato.
Ethel Mertz’s Meatloaf
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided 1/4 cup plus 2 tablespoons balsamic vinegar
Preheat oven to 425 degrees F
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste and cook until almost soft, 5 minutes. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1. 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
“Crazy” Carrots and Apricots
8 medium carrots, sliced
9 dried apricots, sliced
1 tablespoon butter or stick margarine
1 tablespoon brown sugar
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon fennel seed, crushed
1/8 teaspoon ground mustard
Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp tender; drain. Add the remaining ingredients; stir until butter is melted.
Chuck Berry Cheese Cake
One package 3 oz. Lemon Jell-O
One cup boiling water
8 oz. Cream Cheese
1 Cup Sugar
8 oz. Sour Cream
1 tbsp. Lemon juice
1 tsp Vanilla
1 can chilled evaporated milk
20 graham crackers
1/4 cup melted butter
Crush graham crackers and place in the bottom of a 9 X 13 dish. Pour melted butter on crumbs and pat down. Set aside. Dissolve Jell-O in boiling water. Cool. Cream together cream cheese, sugar, lemon juice and vanilla. Fold in whipped evaporated milk. Add cooled, partially set Jell-O. Pour over the crumb crust. Sprinkle a few crumbs on top. Chill at least 4 or 5 hours. Be sure evaporated milk is well chilled. Whip it up like whipped cream.
