![]() “We ate it right out of the plastic containers, no scooping it out onto plates or anything fancy like that,” she said. “The crispy burnt bits were the best parts.”įor Ms. It was “always baked in the oven until brown and bubbly on top, the edges blackened,” she recalled. When Michelle Johnson (who goes by Micky), 42, was growing up in the suburbs of Minneapolis, her grandparents would heat up individual 12-ounce trays of Stouffer’s macaroni and cheese whenever she and her sister stayed over. Vernon Bigelow Stouffer inherited the business and turned it into an American food empire. The company began as a family business in the early 1900s, operating a small dairy stand in Cleveland before expanding into restaurants, hotels and freezer-aisle products. This is the same Stouffer’s that has become best known for frozen dinners sold in a distinctive red box. If a drink was in order, one could wash all of that down with a claret cobbler, a cocktail of red wine, fresh fruit and sugar, or maybe with a Bamboo, which mixes sherry and vermouth - both for 55 cents. The mac and cheese came with a trio of sides: spinach soufflé, julienne carrots and a tossed green salad. For those nostalgic enough to look into them, old restaurant menus, like telescopes, can reveal distant worlds.Ī Stouffer’s restaurant menu dated Friday, July 5, 1955, for instance, lists a macaroni and cheese dinner plate for a dollar, among other entrees like chicken fricassee, broiled whitefish and breaded pork steak with apple sauce.
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