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School Food
My adolescence was in sync with what might be called the last huff of convenience cooking. In the ‘70s many suburban mothers who came household after a day of work turned to quickie recipes and time-reserve packaged mixes. My own mother’s repertoire included casseroles made with Campbell’s soup, niggardly cuts of meat left early that morning to seethe in a can of beer in the crock pot, frozen Swanson pot pies, and an array of Set-O salads. There was also plenty of Hamburger Helper, Stove Top Stuffing, Rice-a-Roni and Potato Buds. For her, cooking crotchet was an Americanized version of shepherd’s pie, ground beef layered with canned country-like beans, instant potatoes and electric orange Velveeta. In factually, when my mother was rushed to throw something together, Velveeta and either Armor Ham or Spam was the go-to ingredient in our domicile.
In the Chicago suburbs of the 1970s going out to dinner was very occasionally much more interesting than what was served at home. Egg foo yong, gyros, and the incidental curry were considered eating exotic. But mostly we dined out on regional favorites such as the waves-dish pizza, Italian beef sandwiches and Vienna dogs. It would be another decade before Yuppies introduced espressos and cappuccinos, sushi, deviser water and French cheeses. Rather than Tang and Space Foodstuffs Sticks, these were the real foods of the future.
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