|'Revisited': Favorite recipes from Baby Boomers|
|Thursday, 25 August 2016|
by Don Bingham
It’s always delightful to recall those favorite dishes we enjoyed while growing up, those family productions that appeared on a regular basis for our daily menus and the ones that have survived the test of time for our enjoyment today!
The recipes are like traditions – they may be affected by customs or stories that have been handed down from generation to generation. Our family list is so expansive that we have produced many different cookbook collections over the years.
Among my memories growing up in the South are the dishes my mom would prepare that seemed consistent, always served in the same dish that had become conditioned to house that particular creation, and of course, it had to be cooked in the same skillet. The process of all-day canning and the aromas that accompanied this process were all factors in shaping the handed down recipes in order to create the same experience.
Every cook has his or her own “claim to fame” recipe! My mother-in-law was all about shrimp, from peel-and-eat shrimp to incredible shrimp boils.
My mom did coconut cake for every vacation we took. The cake was meticulously placed in the trunk of the car and at intervals between here and Panama City, Fla., the scrumptious cake was removed from the trunk and devoured! We mostly took winter vacations, so refrigeration was not an issue. Oh, the memories of that cake.
As time moves forward, good food and good company are still the favorite pastimes most often enjoyed by all. The chefs at the Arkansas Governor’s Mansion are champions at taking the old standard favorites and giving them a slight twist for all to enjoy.
One of my favorite one-liners is “Everything old is new again,” and that opens up a new version of those dishes we all cherish and find such comfort in enjoying. We had a grand time in a “think tank discussion” of some recipes we have updated!
Almost every “tried and true” favorite can use an occasional facelift! Be creative and enjoy a flash back from your culinary past!
Who said meatloaf had to be served “pate style,” perfectly sliced and sometimes falling apart? Why not place the meatloaf in paper cupcake rings, bake, top with piped out mashed potatoes, sprinkled with a dusting of grated cheddar and paprika!
Recognized throughout the state as an accomplished chef, Don Bingham has authored cookbooks, presented television programs and planned elaborate events. Today, he is the administrator for the Governor’s Mansion.