Nostalgic Foodie

Side Dishes

Dutch Cupboard Cheese Pie

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Dutch Cupboard Cheese Pie

Dutch Cupboard Cheese Pie is an interesting take on a savory side item that will take regular bread (or regular cheesy bread) to the next level.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Dutch Cupboard Cheese Pie
Servings: 4
Calories: 381kcal

Ingredients

  • 4 cups bread diced in ½ inch cubes
  • 2 tomatoes sliced
  • 2 cups Swiss cheese grated
  • 1½ cup milk
  • 2 eggs
  • ½ tsp paprika
  • ½ tsp dry mustard
  • ¾ tsp salt
  • ⅛ tsp pepper

Instructions

  • Toast the bread, either in a toaster or in an oven set at 350º for 10 minutes.
  • Arrange the bread cubes in a 9-inch pie pan.
  • Combine eggs, ¾ teaspoon salt, ⅛ tsp pepper, paprika, dry mustard and milk, mixing it well.  Set aside.
  • Top the bread with tomatoes, and sprinkle over additional salt, pepper (for taste) and top with the Swiss cheese.
  • Pour the milk and egg mixture over the cheese, tomatoes and bread,
  • Bake in a 350º oven for 40 minutes, until puffy and brown.
  • Enjoy!

Rice Supreme

By

I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.

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Rice Supreme

Rice Supreme is an excellent companion dish for almost any entree, and an easy way to jazz up rice by just adding a few pantry staples.  
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Rice Supreme
Servings: 4 people
Calories: 196kcal

Ingredients

  • 1 tbsp butter
  • 1 small onion finely chopped
  • 2 leaves green lettuce shredded
  • ⅓ cup sliced mushrooms
  • 1 large tomato peeled, seeded and chopped
  • 1½ cups chicken broth
  • ¾ tsp salt
  • 1 pimento diced
  • 2 tbsp raisins sautéed in butter
  • ¾ cup rice

Instructions

  • Melt butter in saucepan, and add the chopped onion.
  • Cook until the onions are translucent, but not brown.
  • Add shredded lettuce, mushrooms, tomato and rice and mix together.
  • Add chicken broth, salt and pepper, and bring to a boil.
  • Reduce heat to low, cover, and cook for 20 minutes.
  • Turn the heat off, and fluff the rice with a fork to separate the grains.
  • Add the diced pimento, and sautéed raisins.  
  • Toss all together, and serve!

Notes

You can garnish this dish with a sprinkle of paprika, or slivered and toasted almonds for a little texture!

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