Retro Recipes and Traditional Fare

Mango Mustard Chicken

mangomustardchicken Recently I was at a dinner hosted by Maille, an award-winning brand of Dijon style mustard that's been around for 265 years. Mustard was used in everything from cocktails to dessert. Mustard adds complexity and brightness and can be used in the background or front and center, it all depends on the dish. It also seems to balance out sweetness, adding pungency and acidity.

As luck would have it, the National Mango Board sent me a box of luscious mangoes and I was instantly inspired. Mangos and mustard! I'm happy to say this recipe for Mango Mustard Chicken was a smashing success from the very first try. The sauce of mango, sautéed onion, mustard and honey is tangy, sweet, spicy and so good you won't be able to stop eating it! The pungency of the mustard is tempered by the sweetness of the mango and honey. I bet it would be good on a roast pork loin as well.

Oh Those Spiral Cookbooks!

I have a large collection of both vintage and current cookbooks with many favorites, but my heart skips a beat when I come across one of those local PTA, Church Auxiliary, American Legion, Junior League or Private Club cookbooks - usually in a spiral binding! Heaven! Where else can one find so many venerable variations on the great American cheese ball, guacamole, bean and sour cream dip, or anything made with dried onion soup mix – Laugh! (Ha-Ha) but the best comfort food in the world comes from these unpretentious, homey books!

My darling husband, Bill and I summer on Martha’s Vineyard (true Heaven) and while there, my favorite go-to references for comfort food are STAR-SPANGLED RECIPES from the American Legion Auxiliary General George Goethals Post #257, Vineyard Haven, MA, and my newest, THE WEST CHOP COOK BOOK.

From Star-Spangled Recipes comes Island Lobster Stew, Lasagna for 150, and Spaghetti Pie. Yes! I used to make re-fried spaghetti pie when I secretly raided the fridge as a young child! Well, actually my dish was re-fried spaghetti sandwiches on white bread with mayo. Yum. Their pie has neither white bread nor piecrust but it does have cottage cheese, and while I haven’t tried it (the name alone satisfies me) I have the recipe near by for any potential nostalgic hunger fits. There is a saying on the island, “Summer People – Summer not!” When I cook from this book, I am no longer a summer resident but … An Islander!

Retro Recipes and Traditional Fare