There are many things I don't miss about growing up eating in the 1950s and '60s. Among them are canned vegetables, overly fatty meat and my grandmother's odd "Jell-O salad," which had shredded carrots and celery in it.
Still, I do crave meatloaf with tomato sauce on top and Hostess Cupcakes. (For Twinkies fans, they return to store shelves July 17.)
And while I never enjoyed icebox pudding, it was a requested recipe served at a get-together with family in St. Louis recently. While the original family recipe couldn't be located right away, this one is identical and was found at food.com.
While not a cake, the vanilla wafer crust gives the dessert a little heft, so it's easy to get out of the pan and has a thicker consistency than a plain pudding.
The key is to let it sit overnight in the refrigerator so the flavors can blend.
Pineapple Icebox Pudding
1 (20-ounce) can crushed pineapple, well drained
3 cups powdered sugar*
1 1/2 cups chopped nuts
1 (12 ounce) box vanilla wafers, crushed
2 cups whipping cream, whipped
3/4 cup butter
1. Mix together eggs, sugar, butter, and beat until light.
2. Crumble 2/3 of the vanilla wafers in the bottom of a 9-by-13-inch pan.
3. Spread mixture evenly over top of cookie crumbs.
4. Add pineapple, then cream, then nuts, and cover with remaining vanilla wafers.
5. Cover and chill to allow flavors to blend before serving.
6. Remove 30 minutes before serving.
*Editor's note: If you would prefer the dessert be less sweet, you can lower the amount of powdered sugar you use.
Chicken dish for company
Remember when your mom would say, "Company's coming." I'm not sure it's an expression that's heard much in the 21st century. I do know that it made all of us kids jump up and down because it meant whatever was cooked would be something we normally didn't eat for dinner. And it would be great.
Linda Cicero of the Miami Herald tracked down this recipe for a reader. She found it in a booklet titled "Dear Abby's Favorite Recipes," published in 1987. Linda said she was skeptical about the ingredient combination the first time she made it, but it turned out moist and delicious.
DEAR ABBY'S FAVORITE COMPANY CHICKEN
2 1/2 to 3 pounds chicken pieces
16-ounce bottle Italian salad dressing
12-ounce jar apricot preserves
Rinse chicken pieces and pat dry. Marinate chicken in dressing overnight in refrigerator.
Heat oven to 325 degrees. Remove chicken from marinade. In small bowl, combine 1 cup marinade with preserves; mix well.
Brush chicken with mixture; place skin-side up in 9-by-13-inch baking dish. Pour remaining marinade over chicken. Cover with and bake 1 hour. Remove foil. Continue baking for 30 to 40 minutes, or until chicken is tender.
Makes 4 servings, each with 583 calories, 39 grams fat, 174 mg cholesterol, 43 grams protein, 11 grams carbohydrates, 318 mg sodium.
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