Potluck Paradise in Suburbia!

The Minnesota Historical Society is celebrating suburban life in an exhibit that opened on October 10, 2015 and runs through March 20, 2016. The exhibit is in three parts -- Building Suburbia, Shopping in Suburbia, and most important to us here at Potluck Paradise headquarters Living in Suburbia.

If there's one thing we know about it is living and cooking in the 1950s, the era of the rise of the suburbs. As we researched the more than 100 recipes in the book, we found historical tidbits and social life insights and some really great recipes.

At-home entertaining was the foundation of 1950s social life--card parties, game nights, cocktail parties, even the new-fangled barbecues, and of course, potlucks. There were plenty of times when friends just "dropped in" and the 1950s housewife needed to be ready with a go-to entertaining pantry stocked with the fixings for tasty snacks and quick meals. Today it is easy to pull something from the freezer or call for delivery. Still those 1950s quick to make treats are just as perfect for entertaining now as they were then.

So when you come home from the exhibit hungry for more, or if you just want some really tasty, economical and easy-to-make appetizers or potluck favorites check out the goodies between our pages.

Here are a couple of our favorites to whet your appetite!

Pineapple Cranberry Sipper -- a simple refreshing drink 

2 cups unsweetened pineapple juice
2 cups cranberry juice cocktail
1/4 teaspoon whole cloves
1 teaspoon lemon juice

Combine all ingredients. Chill for at least one hour. When ready to serve, strain to remove cloves and serve over ice or in a wine glass.

Shrimp and Cucumber Spread -- 1950s homemakers would have pulled the pimento and a can of shrimp from the pantry, today we can use canned, frozen, or even fresh. 

1/2 cup finely diced peeled and seeded cucumber
1/4 cup canned pimento, drained or freshly diced red pepper
1 (3-ounce) can of shrimp, or 1/2 cup other small shrimp
1/2 cup mayonnaise

Put the cucumber in a sturdy paper towel and squeeze out the excess juice. Drain the canned shrimp, and cut in small pieces, reserving a couple for garnish. Mix with pimento and mayonnaise then chill until ready to serve.

To serve--
Shown in an avocado half, you could put in a hollowed out tomato or just a dish
toasted bread, crackers, or chips.

1950s Homemade Pizza -- almost as fast as ordering for delivery and way more tasty.

Once upon a time pizza was a rare treat. There weren't pizza places on every corner and home delivery?  No way.  You could bring home the makings from the grocery. If you were around in the 1950s you probably encountered the Chef Boy-R-Dee pizza mix in a box. It was pretty good, but this homemade pizza is easy to make and has a lovely thin crust and just enough cheese and sauce for the perfect light appetizer.

For the dough
1 package dry yeast
2 tablespoons warm water
pinch sugar
1 cup boiling water
2 tablespoons shortening-- or butter
1 1/2 teaspoons salt--optional
3 cups all purpose flour

For the topping
3 tablespoons olive oil
1/2 cup Parmesan cheese
3/4 pound sliced mozzarella cheese
2 cups ripe tomatoes, sliced or 1 (14- to16-ounce) can diced tomatoes, drained
1 minced clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

To make the dough: Sprinkle the yeast of top of the warm water add the pinch of sugar and let stand until dissolved and beginning to foam. Meanwhile pour the 1 cup boiling water over the shortening and salt in a large, heatproof, bowl. Cool to lukewarm and stir in the yeast. NOTE: If you put the yeast in water mixture that is too hot the heat will kill the yeast. Next add half the flour and mix until smooth. Add remaining flour and knead until the dough is smooth and elastic.

For 2 11-inch pizzas, divide the dough in half. Roll or hand stretch each half into an 11-inch circle. Place on lightly greased cookie sheets. Make the edges slightly thicker to keep toppings from escaping during baking.  Set aside to rest for about 10 minutes.

Preheat the oven to 450 degrees F.

For each pizza round: Brush with 1/2 tablespoon of the olive oil and sprinkle with 1/4 cup of the Parmesan cheese. Arrange one quarter of the mozzarella on top.  Combine the tomatoes, garlic, salt, and pepper and sprinkle on top. Follow with the remaining cheese. Sprinkle with dried herbs and drizzle with 1 tablespoon of the remaining olive oil. Repeat with second crust. Bake until the crust is golden brown, about 20 to 30 minutes.


For more information about the Suburbia exhibit: http://www.minnesotahistorycenter.org/exhibits/suburbia

Copyright Rae Katherine Eighmey 2015. All rights reserved