Thai Pork Burritos is a gleefully inauthentic weeknight meal with vaguely Asian styling. They aren’t fancy enough to call fusion food, and would be unrecognizable in Thailand or Mexico. They are, however, delicious and easy. They have been a staple at our dinner table for nearly two decades, and were my son’s all-time favorite meal……
Ingredient: ground pork
Chinese Pork Balls and Cabbage (1968, adapted from Myra Waldo’s Chinese Cookbook)
Chinese Pork Balls and Cabbage is a hearty dish suitable for a cool autumn weeknight. If you’re after an authentic Chinese main dish keep looking. This recipe is adapted from Myra Waldo’s Chinese Cookbook, first published in 1968, and reflects Americanized Chinese sensibilities adapted to the tastes and ingredient availability of the 1960s. Like most……
Mexi-Casserole (Nebraska, 1987, adapted)
Mexi-Casserole is a quick and dirty weeknight casserole with Mexican-American flavors and a flaky biscuit crust. In many ways it fits the archetype of post-war convenience food: ground meat, mixed canned goods, and a Bisquick topping. If you can brown hamburger you can make Mexi-Casserole. At the center of the dish is a packet of……
Mock-Steak Joubey (adapted from The Smart Shopper’s Cookbook, 1972)
Mock-Steak Joubey is one of the more entertaining recipes in The Smart Shopper’s Cookbook. To some degree it captures the essence of the cookbook – making elegant meals with ground meat or inexpensive cuts – but very few of the recipes take that charge quite so literally. Mock-Steak Joubey actually fashions a ground meat patty……