Back in July of 1968 I was a mere babe in woods, just having arrived in the big city from my small rural village.
Housemate was then but a thorn in my side with his chauvinistic comments about girl reporters, and other comments that in today’s work world would have landed him in the office of the human resources department, if we had had such a thing in those days.
One of his taunts was about my cooking talents, him suggesting I probably couldn’t cook at all. I took the bait and reluctantly invited him to Sunday dinner (lunch time meal in my home). He accepted.
I learned later than he considered this a date of sorts but imagine his surprise when he found other members of the newsroom there in my Ominica Street West apartment.
The menu for the day was fried chicken, coleslaw, mashed potatoes and chocolate cake for dessert, made from a mix.
No one complained of food poisoning and he managed to admit that I did know a bit about the kitchen, thanks to my Mother’s patient tutoring.
If I were to invite him for another pre-marriage meal, I would make the pre-marriage stew, the same coleslaw and I would make a more elaborate cake mix cake.
Perhaps I will serve that for our 54th anniversary supper this week.
• • •
Pre-Marriage Stew
- 1 lb. lean hamburger
- 1 cup rice, cooked
- 1 cup or more Ketchup
- 1 tin regular pork and beans
- 1 small onion, diced
- salt and pepper to taste
- 1 tsp. barbecue spice
In a large electric frying pan, fry meat until all redness is gone. Using a wooden spoon, break up as meat cooks. Drain off fat. Add onions, pork and beans and Ketchup. Mix well. Add seasonings. Add cooked rice and mix in. If too thick, add more ketchup. Simmer for about 30 minutes until heated through and Ketchup is absorbed.
Serve with a side salad. As an alternative to the stew-like consistency, add considerably more Ketchup until thin and serve like Sloppy Joes over a slice of bread or piled onto a bun.
• • •
Sweet Coleslaw
- 1 small cabbage, grated finely
- 1 small onion, diced finely
- 3-4 tbsps. vinegar, or more to taste
- 1/4 tbsp. vegetable oil
- 1/4 cup plump raisins, chopped
- 1/2 cup crushed pineapple, drained
- 1/4 cup white sugar
- salt and pepper to taste
Prepare and mix together the cabbage, onion, raisins, pineapple, sugar and seasonings. Add vegetable oil and vinegar about 30 minutes before serving. Taste and adjust seasonings. You may require more vinegar. Chill before serving.
• • •
Cake Mix Cake
- 1 lemon cake mix
- 1 pkg. lime Jello, four-serving size
- 1 envelope whipped topping mix
- 1 pkg. lemon instant pudding, four-serving size
- 1 1/2 cups cold milk
Dissolve Jello in 3/4 cup boiling water. Stir to dissolve. Add 1/2 cup cold water, stir then set aside.
Mix and bake cake as directed on package. Use a 9x13 inch greased pan. Remove from oven and cool for 20-25 minutes. Using the opposite end of a wooden spoon, poke holes about 1/2 inch apart in the cake that is still in the pan.
Pour prepared Jello into the holes. Refrigerate cake.
For the topping, blend and whip the topping mix, instant pudding mix and milk until stiff, about 6 minutes.
Spread whipped mixture thickly over cake top, using all of the mixture. Refrigerate until ready to serve. Cut and serve on dessert plates. Store any remaining cake in refrigerator.
Joyce Walter can be reached at [email protected]
