Throwback of the House: The Cold War on Cheese
|Todd Ehlers, Wikimedia Commons|
If we've learned anything from mid-century stereotypes, it's this: People drank a lot back then. Between the nuclear threat and being crammed into a girdle, you'd probably have a Pink Lady or four before making dinner for your family, too.
If you're going to drink, you're going to eat dip. Chop a bunch of green olives from Dad's martini stash. Smash them into a 3 oz. Kraft Garlic Cheese Roll. Unless it's 2009 -- a year after the demise of the cheese roll, then substitute softened Velveeta.
|The dip: Stirred, not shaken.|
Screw it. Tell 'em you did it on purpose and you've got the makings for the Nippy Cheese Freeze Salad, which appeared in the 1956 edition of The Cheese Cookbook from the Culinary Institute of America.
|A dairy-based ice brick.|
The French dressing is a trouble-maker, as the book doesn't specify whether it's traditional French dressing (a vinaigrette) or that red stuff Kraft started making in the '30s. It's probably the latter. If you don't have any on-hand, it means you're a bad mother. Make the 1939 version, because you're in no condition to drive to the market for the good stuff.
|Greens with cheese brick (shattered) and French dressing (Kraft red-style).|