Dad stepped up to the proverbial plate when my siblings and I were growing up.
You have to imagine service in front of the television on plastic TV trays. We loved not sitting at a formal table. And, I think we may have been watching Gunsmoke.
“Souper Minute Rice”
A Campbell’s Soup recipe: cream of mushroom, instant rice and smoked pork chops (Pop’s variation). Pork with savory rice - that’s comfort food!
“Old School Popcorn”
This Sunday treat was popped in a giant aluminum stockpot over an electric burner - shaken back and forth by hand – then poured over newspapers laid over a laminate countertop. Salt and Parmesan from the can were requisite.
These are unctuous, silky, butter-poached eggs, which I still make when the craving arises.
(Don’t snitch and tell my doctor, she’s already on to me).
You’ll notice that there are no green or orange vegetables, which was aces with Tooth Fairy believing kiddies.
|The Best BLT|
We had them only once or twice a year because ripe tomatoes were immediately canned.
This updated recipe gives a tip of the hat to Daddy: sweet, caramelized baby tomatoes; grilled bread, local bacon, crisp leaf lettuce, and a tangy horseradish sauce.
There’s nothing I’d rather eat on a hot summer’s day.
Makes 4 - 6
1 LB Bacon, fried (12 slices)
12 Cherry Tomatoes
1 Small Head of Leaf Lettuce
4 - 6 Slices of Buttered Bread (I used Udi’s gluten-free)
2 TB Mayonnaise
1/2 TB Prepared Horseradish
Additional Equipment: Bamboo Skewers
Prepare sauce, taste (I increased the horseradish). Set aside.
Preheat grill to high. Thread tomatoes on skewers.
Grill bread and roast tomatoes until toast is crispy and tomatoes are split and nearly cooked through.
Assemble mini sandwiches – two-four slices of bacon, three to four tomatoes each, cream, lettuce. Press sandwich so the tomatoes release their juice.
No additional salt or seasoning is necessary.