It's called The General Foods Kitchens Cookbook and my copy is a first edition from 1959, which means that it is full of tips on juggling a job, the market, and having dinner on the table for my family. It offers me solutions for nearly any occasion that could arise in your standard 50's-era family - any day of the week, most any time of day. It's one of my favorite cookbooks for general cooking, as much entertainment as information and my copy is a little battered, but in otherwise fantastic condition.
This leads us to one of the projects I would like to undertake here at kitchenry. I want to make at least one of these recipes a week, from all different sections, including things that are new or not in my normal circles. Thus: Fifties House Wife Fun! Because sometimes I like to think that I'd have been a great housewife, basking in the glow of my kitchen and meals, flirting with the neighbor's wife over the azaleas. I'd have an apron.
I would be adorable in that apron.
Now, the cookbook assures me that this sandwich is perfect for lunches and suppers and is still hearty enough for Dad! (really. this is what is says.) The original recipe has it as a chicken salad sandwich, though it also offers variations for tuna fish and ham & cheese. Now, I love chicken salad and, in general, chicken. I also enjoy a good tuna fish from time to time. But these were not things that I had in my kitchen and, anyway, I was hungry.
A few substitutions later and voila! I, too, can enjoy french toasted sandwiches.
- a few thinly sliced onion slices
- thinly sliced cheese - I used both pepper jack and some mozzarella
- turkey slices (oh, lunch meat. nom.)
- a beaten egg
- a few tablespoons milk
- dash of salt
- sprinkle of sugar
- dash of seasonings (mine were a little cayenne and a hint of dill)
For the sandwich, spread your mayo on the bread and layer the onion, cheese, and turkey as you like. If you want to add other things, I suggest that you go for it.
Mix the egg, sugar, milk, salt, and seasoning together in a dish.
Dip each sandwich unto the egg mixture, coating each side completely. Saute the sandwich in the butter until the sandwich is heated and both sides are brown.
It suggests that your serve the original chicken version with cranberry sauce or pickled watermelon. It also suggests the ham version would go well with soup. I served mine with sesame chips, which I am addicted to.
I found this sandwich to be quite delicious and look forward to trying the chicken variation, which is...
- one cup finely chopped, cooked chicken (or a tin of chicken)
- 1/2 cup minced celery
- 1/3 cup chopped sweet pickle (though, really, not the biggest pickle fan...)
- salt, pepper
- 1/4 cup mayo
Combine and mix well, seasoning to taste.
Honestly, for my first real trip into turning this cookbook into something other than reading, I would say this is wildly successful. Nom, nom, nom.