On D-Day: What They Were Eating on the Homefront

June 6, 2014

On the 70th anniversary of the Normandy landings, I offer another classic Recipe for Rationing, circa 1944.  

Little wonder that the heroine of Delicious!, Lulu Swan, was writing to James Beard asking for better recipes. This isn't Mexican, it wouldn't make much of a supper – and I very much doubt that the sliced stuffed olives would have helped.

MEXICAN SUPPER

1 cup milk
1/2 teaspoon salt
1/2 cup Grape-Nuts Wheat-Meal
3/4 cup grated American cheese
1 egg, well beaten
Spanish Sauce
Paprika

Heat milk in saucepan. Add salt; then pour in cereal very gradually, stirring constantly. Bring to a boil and cook and stir 3 minutes. Remove from heat. Add 1/4 cup cheese and egg and blend. Pour into shallow pan. Chill. Place spoonfuls or 2-inch squares in shallow baking dish and cover with Spanish Sauce. Sprinkle with remaining cheese and paprika. Bake in hot oven (400° F.) 15 minutes, or until cheese is melted. Makes 4 to 6 servings.

Spanish Sauce. Melt 1 1/2 tablespoons fat in skillet. Add 3 tablespoons each chopped onion, green pepper, and celery. Cook slowly until onion is golden brown. Add 1 1/2 cups stewed tomatoes, 1/4 teaspoon salt, and dash of pepper. Cook slowly until sauce is thickened. If desired, add a few sliced stuffed olives to sauce.

 

 

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1 Comment

  • Renee Barnow says:

    Finished Delicious! on such a fitting day, June 6 (honoring memories), with Billie meeting Mrs. Cloverly at Wade Park, which is this wonderful art deco building in Cleveland with 14-foot ceilings where my soon-to-be 91 year old Mom lives. The doors of the apts are exactly as described.
    I met Ruth at her talk at Warwick’s in La Jolla, CA; lived for almost 40 years in Washington, DC; grew up in Cleveland. Curious how Ruth got to know Wade Park (now called Judson Manor).

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