I'm going to step out of my comfort zone today.
To be honest, The Rediscovered Recipe Box project is frequently going to be a challenge to my Food Belief System. As I go through some of these old recipes and do a little food history research, I am gradually seeing that our mothers, grandmothers and great-grans didn't all love to cook. In fact, some of them hated the domestic life and clung to any shortcut or convenience they could find.
The renewed focus on fresh, local and seasonal foods can at times be the exact opposite focus of previous generations. Today's hip and educated consumer, with plenty of discretionary cash, will patronize farmer's markets to buy whatever "farm-to-fork" products on offer. Those not in the same socioeconomic demographic, however, may continue to buy the same processed convenience foods they always have, succumbing to slick marketing campaigns, financial limitations, and brand loyalty. Of course, this isn't true in every instance- but the trend remains regardless. Ironically, mid-century homemakers relished the new products available on their grocery store shelves; it was the wealthier families that had all the best brands on their table, while the poorer, perhaps more rural families continued to eat out of their gardens- simply because that's all they had. (This human phenomenon cycles continually, and can be seen back through recorded history. Middle Ages peasants were in fact healthier than their noble masters, who ate the whitest part of the grain, as much sugar as they could get a hold of, and the richest dishes their kitchens could devise. )
The Rediscovered Recipe Box #4- Potato-Bacon Frittata
1 package (8 ounces) bacon, chopped
1 sweet green pepper, chopped (1 cup)
1 1/4 cups water
1 1/4 cups half-and-half
1/8 teaspoon dried thyme
1 tablespoon all-purpose flour
Pinch cayenne pepper
1 box (5.25 ounces) au gratin potatoes
3 scallions, trimmed and chopped
1 can (14.5 ounces) chopped tomatoes, drained
1/2 cup shredded cheddar cheese
1. Heat oven to 375. Grease fluted quiche pan or 2 quart casserole. Cook bacon in medium-size skillet over medium-high heat until crisp, 5 minutes. Add green pepper; cook 2 minutes. With slotted spoon, transfer bacon and green pepper to paper toweling.
2. Bring water, half-and-half, thyme, flour, cayenne and seasoning from packaged potatoes to a boil in saucepan. Lightly beat eggs in large bowl. Gradually whisk liquid from saucepan into eggs. Stir in potatoes, scallions, tomatoes, and cheese. Pour into quiche pan.
3. Bake, covered, in 375 oven 15 minutes. Uncover; bake 15 minutes or until center is set and edges begin to brown. Let stand 10 minutes.