Some great recipes were introduced in the 1980s!

Most of the Lovely Lunch Ladies have been cooking and baking for their families for over 30 years.  We pretty much decided that the best recipes originated in the 1970s and 1980s.  We often bring them to the House and everyone loves them.  Here are some of our favorites that we still enjoy making.

Ready in a Jiffy Hot Cheese Dip made by Barb

8 oz. mozzarella cheese

1 cup mayonnaise

4 Tbsp. diced onions

dash garlic salt

1 small can green chilies

Add all the ingredients together and put in an oven safe dish and bake at 350 degrees for about 20 minutes or until bubbly.  Serve with crackers.

Rice Ring with Zucchini made by Diane

2 lbs. small zucchini, washed and dried

salt

3/4 cup vegetable oil

2 garlic cloves, minced

1/3 cup fresh basil leaves, torn into small pieces

fresh ground black pepper

1/2 cup red wine vinegar

2 cups Carolina long grain rice or Italian Alberio

Cut the zucchini lengthwise into 1/8" slices.  Place in a colander, sprinkle with 1 tsp. salt and let drain for about 1 hour.  Heat the oil in a large skillet until very hot.  Dry the zucchini and slide the slices into the oil in a single layer.  Fry quickly over high heat until tender and slightly browned.  Remove to a shallow dish.  Continue this process with the remaining zucchini.  Sprinkle the zucchini with the garlic, the basil, and the pepper.  Strain the frying oil to remove any burned particles.  Put 1/3 cup back into the pan, cook over medium heat, and add the vinegar.  Stir for about 30 secs. and then pour over the zucchini and let it marinate for at least 3 hours.  Bring 4 to 5 quarts water with 2 Tbsp salt to a boil.  Sprinkle the rice into the water, stir once or twice, and cook over medium-high heat for about 14 mins until just tender.  Drain.  In a large bowl combine the rice and half the marinated zucchini.  Oil a 6 cup ring mold and fill it with the rice mixture, pressing it in as tightly as possible.  Let set for 2 to 3 mins.  Unmold the rice ring by placing a warm round serving dish over the mold and turning it upside down.  Garnish by draping the remaining zucchini slices over the top of the ring.  Note:  The zucchini can be prepared the day before and does not need to be refrigerated.  The leftovers are delicious eaten cold as a salad or as a side dish with cold meat. 

Chicken Cheese ball made by Barb

8 oz. cream cheese

1 can Underwood chicken spread

walnuts or pecans chopped

Combine cream cheese and chicken spread with a mixer.  Roll into a ball and roll in chopped nuts of your choice and serve with crackers.

Seven Layer Salad made by Andrea

1 lb bacon, cooked

1 large head iceberg lettuce, rinsed, dried, and chopped

1 red onion

1 (10 oz) package frozen green peas, thawed

10 ozs. shredded cheddar cheese

1 cup cauliflower

1 1/4 cups mayonnaise

2 Tbsp. sugar

2/3 cup grated Parmesan cheese

Cook the bacon in a skillet and crumble and set aside.  In a large glass bowl layer as follows:

chopped lettuce

onion

peas

shredded Cheddar cheese

cauliflower

bacon.  

Combine the mayo, sugar, and Parmesan to form the dressing.  Frost the top with this and chill overnight. Ross when ready to eat. 

Pasta Salad made by Mary Ann

1 to 2 boxes of tri-colored spiral pasta

1 red pepper

1 green pepper

1 yellow pepper

cherry tomatoes

1 to 2 cans sliced olives

Good Seasons Italian Salad Dressing

Cook pasta according to directions.  Let pasta cool and then add the rest of the ingredients.  Refrigerate overnight.

Orange Tapioca Salad made by Andrea

3 cups water

1 (3 oz) package orange jello

1 (3.4oz) package instant vanilla pudding mix

1 (3 oz) tapioca pudding mix

1 (15 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

1 (8 oz) tub Cool Whip

Bring the water to a boil in a large saucepan.  Whisk in the orange jello, vanilla pudding, and tapioca mix.  Return to a boil and cook for 1 minute, stirring constantly.  Remove from the heat and allow to cool completely.  Fold in the mandarin oranges, pineapple, and cool whip.  Transfer to a serving bowl and refrigerate overnight or at least 2 hours. 

Pizza with Boboli Crust made by Susie

Did you know Boboli Crusts made their first appearance in the late 1980s.  Just use your favorite ingredients to make a pizza with this quick crust.

Breakfast Squares made by Stacey

2 containers Pillsbury crescent rolls

1/2 lb. salami

1/2 lb. ham

1/2 lb. provolone

6 eggs

1/2 cup Parmesan cheese

Grease a 9 x 13 pan and spread 1 can of the rolls in the pan and press together so there are no seams.

layer 1 - 1/2 of the salami

layer 2 - 1/2 of the ham

layer 3 - 1/2 of the provolone

mix the eggs with Parmesan cheese and pour over these layers

layer 4 - rest of the salami

layer 5 - rest of the ham

layer 6 - rest of the provolone

Cover with the 2nd container of  rolls.  Cover with foil and bake for 45 mins at 350 degrees.  Remove the foil and bake about 15-20 minutes more until lightly brown on top.  Cooks Note:  Recently Pillsbury has introduced crescent seamless dough sheets and this makes this dish even easier.

Sensational Beef Stroganoff made by Kathy

1 lb. boneless beef round steak, cut 3/4" thick

2 Tbsp. margarine, divided

1/2 cup chopped onion

1 can Cream of Mushroom Soup

1/2 tsp. paprika

1/2 cup sour cream or plain yogurt

Hot cooked noodles

chopped fresh parsley for garnish

Slice beef across the grain into very think strips.  In skillet over high heat, in 1 Tbsp. hot margarine, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside.  Repeat with the remaining margarine, beef and onion.  Saute the onions a few mins and add to the meat.  Return meat mixture to the skillet and stir in the soup and paprika and heat through while stirring occasionally.  Reduce the heat to very low and stir in the sour cream and heat through again.  Serve over noodles.  Garnish with parsley. 

Swiss Steak made by Connie - This is an old Polish recipe that Connie's Mom passed on to her.  There is no written recipe but here is how she makes it.

2-3 lb. top round full cut boneless beef

2-3 large yellow onions sliced thin

2 cups ketchup

Place meat in roasting pan and salt and then spread onions over the meat and add the ketchup  on top.  Roast at 375 degrees for 2-3 hours until meat is fork tender.  If too much liquid accumulates pour some off and cover for part of the cooking time. 

Chicken Marbella made by Diane

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

coarse salt and freshly ground black pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh coriander (cilantro) finely chopped

In a large bowl combine the chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.  Cover and let marinate, refrigerated, overnight.  Preheat oven to 350 degrees.  Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly.  Sprinkle chicken pieces with brown sugar and pour white wine around them.  Bake for 50 mins to 1 hour, basting  frequently with pan juices.  Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.  With a slotted spoon transfer chicken, prunes, olives, and capers to a serving platter.  Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.  Pass remaining pan juices in a sauce boat.  To serve chicken marbella cold, cool to room temperature in cooking juices before transferring to a serving platter.  If chicken has been covered and refrigerated, allow it to return to room temperature before serving.  Spoon some of the reserved juice over the chicken.  Note: This recipe came from the Silver Palate Cookbook featuring recipes from Manhattan's celebrated gourmet food shop.  It is good hot or cold and if you want to use it as an hors d'oeuvre just use small drumsticks and wings. 

Chicken and Broccoli Casserole made by Lori - I apologize that I did not get a picture of this dish but it was too good not to publish the directions

2 lbs. chicken (cooked and cut up)
2 cups cooked rice
2 cups steamed broccoli
shredded cheddar cheese

White Sauce with Cheese
2 cups milk
2 Tbsp. butter
2 Tbsp. flour
8 oz. Velveeta cheese
salt and pepper to taste

Make the white sauce and simmer in a double boiler until thick.  Then add the cheddar cheese.  Put the rice in the bottom of a greased pan, add the cut up chicken, steamed broccoli.  Then pour the cheese sauce on the top.  Sprinkle with the shredded cheddar cheese.  Bake at 300 degrees until warm about 20 minutes. 

Chocolate Chip Cookie Bars made by Susie

Bar cookies were the dessert of the 1980s.  You could use some of your favorite recipes and just spread the cookie dough into a 9 x 11 pan. 

Rocky Road Cookie Pizza made by Lori

1 roll Pillsbury refrigerated sugar cookie dough

1/2 cup salted peanuts

1/2 cup chocolate chips

1/2 cup butterscotch chips

1 cup mini marshmallows

1/3 cup caramel topping

1/3 cup chocolate topping

Spread the refrigerated cook dough onto a greased pizza pan making sure to seal the cracks.  Bake at 350 degrees for about 15 minutes or until lightly browned.  Scatter the nuts, chips, and marshmallows evenly over the dough.  Drizzle the 2 toppings over the top and cook for 5 more minutes or until the marshmallows puff up and become lightly brown.

While taking pictures of our food I noticed this bin with pop tabs and wanted to remind everyone to save them for the Ronald McDonald House.  They do great things with the proceeds from them.

As I think of themes for our luncheons one of the lunch ladies, Kathy always shows up dressed in an outfit that matches the theme.  We loved her leg warmers and cute purse.  I am sure most of us had these accessories back then.  

We Salute the 1970s and wish you a Happy New Year!!!

Here are the Lovely Lunch Ladies in their lovely new aprons compliments of the Ronald McDonald House.

Cranberry Salsa made by Barb

1 12 oz.bag fresh or frozen cranberries (no need to thaw if frozen)

1 Granny Smith apple, peeled and cored

1/2 large red pepper, cut into chunks

3/4 cup sugar

1/3 cup apple juice

3 Tbsp. cilantro or parsley

2 Tbsp. chopped jalapeno pepper (for more heat add seeds too)

1 tsp. grated lime zest

Put the cranberries, apple, red pepper, and onion in a food processor and pulse until chopped into a fine consistency.  Transfer to a bowl and add the sugar, apple juice, cilantro, jalapeno, and lime zest.  Cover and refrigerate for at least 1 hour before serving so that cranberries can marinate with the sugar and blend the flavors.  It can also be made up to 2 days in advance.  Serve with tortilla chips.  Cooks note  This looks great in a white serving dish.

Chipped Beef Snowman Cheeseball made by Andrea

2 -  3 1/2 oz. packages chipped beef

2 - 8 oz. cream cheese bricks

2 Tbsp. mustard

1/2 cup Parmesan cheese

2 Tbsp. horseradish

1 container of whipped cream cheese

Garnishes to make the snowman:  Fresh Rosemary for the wreath on his head, raisins for the eyes and buttons, a baby carrot for the nose, craisins for the mouth and trim on the wreath, a red pepper cut into a scarf shape, and 2 stalks of asparagus for the arms

Mix all the cheese ball ingredients together and make into two balls - one small one for the head and one large one for the body.  Frost the entire snowman with the whipped cream cheese.  Now use the garnishes to complete the adorable snowman.

Minestrone Soup made by Sandi

3 cups reduced sodium vegetable or chicken broth

1 (28 oz) can diced tomatoes

1 (15 oz) can white (cannelloni or navy) beans, drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 tsp. dried thyme

1/2 tsp. dried sage

2 bay leaves

salt and black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

2 cups coarsely chopped fresh or frozen spinach, defrosted

4 Tbsp. grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp. salt and black pepper.  Cover and cook on low for 6-8 hours on LOW or 3 to 4 hours on HIGH.  

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.  Cover and cook 30 more minutes.  Remove bay leaves and season, to taste, with salt and pepper.  Ladle soup into bowls and sprinkle Parmesan cheese over the top and garnish with basil, if desired.

Chicken Cacciatore made by Lori

1 onion

1 red pepper

2 cups cut up mushrooms

4 Tbsp. olive oil

1 Tbsp.minced garlic

1 can of crushed tomatoes

1 jar Classico 4 cheese pasta sauce

1 lb of chicken breasts

Parmesan cheese

Saute the onion, red pepper, and the cut mushrooms in the olive oil.  Add the minced garlic.  Add the can of crushed tomatoes and the jar of pasta sauce.  Cook 1 lb of chicken breasts and cut into cubes or small pieces. Add the Parmesan cheese and simmer for 2 hours.  Add the chicken and serve.  Cook's note - this can be doubled.  A single recipe serves 6.

These show two new products that were introduced to Americans in the 1970s - Instant Potatoes and Stovetop Stuffing.

Watergate Salad made by Andrea

 1 (3.4 oz) package instant pistachio pudding mix

1 (16 oz) can crushed pineapple, with juice

1 cup mini marshmallows

1/2 cup chopped walnuts

1/2 (8 oz) container Cool Whip.

In a large bowl mix all the ingredients but add the cool whip last and fold in gently.  

Today's Trivia:  Many people wonder why this is called Watergate salad.  I researched and found out that the pudding premiered in 1975 and the recipe followed.  A well known Chicago journalist featured it in her paper and called it Watergate Salad because the Watergate scandal was the most talked about news of the time and people would be more likely to see it if had the name "Watergate" in it.  Kraft foods called it Pistachio Pineapple Delight when the recipe first came out.

Ambrosia made by Mary Ann

1 (11 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

3 1/2 cups Cool Whip, thawed

2 cups shredded coconut

2 cups mini marshmallows

1/2 cup milk

1 cup maraschino cherries

In a large bowl combine all the ingredients except for the cherries.  Mix together well and chill for at least 1 hour before serving.  Garnish with cherries when ready to serve.

Turtle Trifle made by Barb

1 (21 oz) package chewy fudge brownie mix, baked according to package directions

2 cups sugar

1 1/3 cups light corn syrup

2/3 cup butter, melted

4 large eggs

1/4 tsp. salt

2 tsp. vanilla

3 cups chopped pecans

1 (16 oz) container cool whip

1 (12 oz) jar caramel ice-cream topping

2 cups toasted whole pecans

Crumble brownies and set aside.  In a large saucepan, combine the sugar, corn syrup, melted butter, and eggs.  Stir in salt, vanilla, and chopped pecans.  Bring to a boil over medium heat, then reduce heat and simmer for 10 mins., stirring frequently.  Cool completely.  In a trifle bowl, layer brownies, pecan mixture, Cool Whip, caramel and toasted whole pecans.  Chill for 2 hours before serving.

Pecan Chocolate Chip Pie made by Lori

3 eggs

1 cup sugar

1 cup Corn Syrup

1 cup pecans

1 ready made pie crust

1 Tsp. vanilla

Mix the eggs, sugar, corn syrup and vanilla.    Arrange the nuts and chocolate chips in the pie shell and then pour the syrup over.  Bake for 55 minutes at 350 degrees.

Here are some popular food items introduced in the 1970s.