Modernizing Classic 1950s Farm Recipes

On a rainy spring day, I’m musing about some of the recipes that I miss from my wastrel youth, and I’m thinking that some of those out-of-favor dishes deserve a second, modern look. I’m not talking about tuna noodle casserole, Cheez Whiz appetizers, pineapple upside-down cake, or those Jell-O concoctions. What I’m thinking of are some of those easy dishes that could be updated for modern tastes and take advantage of the tools available today that were not present in the 1950s.

I’ve chosen four different dishes, and it seems that I’m not the only one thinking about them. For example, when considering how to make a modern version of ambrosia salad, none other than Martha Stewart came up with a recipe. I liked the old version that my mother made, but I’m afraid it wouldn’t pass muster today – canned fruit cocktail, mini-marshmallows, packaged coconut, and a glop of Cool Whip. Martha Stewart’s modern version uses Greek yogurt, kiwis, fresh pineapple, and mandarin oranges. But I’m thinking that spring fruit will soon begin to arrive. Maybe for old time’s sake, try making a new-style ambrosia of fresh chopped strawberries, Greek yogurt or crème fraiche, and a little honey, with a garnish of mini-marshmallows and flaked coconut. What do you think?  I could envision this as a nice side to some grilled burgers on a warm spring Saturday.

When young, I loved my mother’s egg and olive sandwiches. How about a new twist on that classic once in a while with egg salad for dinner? Just hard boil eggs (use the Instant Pot, if you have one); peel and chop them when cool; and add a little mayonnaise, Dijon mustard, and lemon juice. Then the mix-ins: I would still go with olives, but you could also consider sweet or dill pickles, celery for crunch, and maybe a bit of chopped chives or scallions. Or you could add avocado for a creamier texture. Of course, hard-core cooks could also consider adding bacon bits or chopped ham. When it’s all put together, serve your egg and olive salad over fresh spring greens – some butter lettuce or spring mix – with crusty bread on the side. That makes for a nice light and fast dinner.

For something a little heartier, I chose another of my favorite meals: my mother’s scalloped potatoes with ham. It was one of those suppers I would love to reprise. I’ll use a mandolin (carefully!) to thinly slice the potatoes and onions, and slice a ham steak that I can buy at the supermarket. I’ll leave out the Velveeta that she used, but I may add some grated cheddar or jack cheese, and top with crumbled corn flakes a little crunch.

For my final choice, I’ve selected my favorite eating-out dish. On the rare occasions when my parents took their young family out to dine, one early destination was Cross’s Diner. I nearly always asked for “Chicken in a Basket,” a meal fairly common to diners in the 50s. Now that Air Fryers are a “thing,” my daughter Jamie has one and loves it. I think I’ll ask her to make this Air Fryer Fried Chicken the next time we get together. If you have one of these new devices, you’re in luck. You’ll need to marinate the chicken in buttermilk and a hot sauce for a day, but it’s a breeze after that. And if you use a parchment liner in your fryer basket, cleanup is easier. From there, it’s just a matter of whisking together the coating of flour, seasonings, and salt, dredging the chicken, and starting the Air Fryer. Midway, you’ll need to spray both sides of the chicken with oil and flip the pieces. It’s done in about half an hour. The result is healthier than frying the pieces in oil, and it’s tastier, too.

What could be better at a time when we’re looking for a little something different to cook? These tried-and-true recipes are flavor tested, filling, and doable. What about you? When you think about it, are there any out-of-favor meals from your youth that you’d like to reprise? Let us know.

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