As my kids get older, they are more curious about what life was like when I grew up. I’ve told them about phones with a rotary dial that mounted to the wall and how you had to go to the library to look up answers in an encyclopedia. My son had a hard time believing that you actually had to get up to change the channel on a TV or turn it off. Yes, I’m that old.
Although many of these things are beyond their grasp, one thing I can duplicate with great success is the food. Lately, I’ve been going “retro” or “classic” with a few items, terms which make me simultaneously nauseated and proud.
In one retro attempt, I made Ina Garten’s Pan Fried Onion Dip. I spent a long time caramelizing onions so it would be perfect with my Ruffles. Of course, it was delicious—I like almost anything Ina suggests—but it wasn’t the same. The next thing I knew, I was on my way to the store to search for Lipton’s Onion Soup, a product I haven’t purchased in, well, maybe ever. I brought it home, combined it with some sour cream and voila, time travel. “Here kids,” I told them, “Taste the 70s.”
Crab dip was next—yes, you know the one, cream cheese and chili sauce. I remember my Mom making it and waiting with anticipation as a kid. As soon as I was old enough, I started making it myself. I overdid it so much in the 80s and 90s that my name is synonymous with it to my college friends. As with any good thing, I got sick of it and didn’t make it again. Consequently, my kids had never tried it, until now. “How have we never had this?” they asked.
I will continue upon this path—a greatest hits of food, if you will. There are plenty of other things out there for them to try and for them to avoid. No TV dinners, no Cheez Whiz, no Ding Dongs.
But if only I could get my hands on a real McDonald’s fry.....
Crab Dip
12 oz. cream cheese, softened 2 Tablespoons mayonnaise 2 Tablespoons Worcestershire sauce 1 Tablespoon lemon juice, fresh only dash of garlic salt 1 small onion, finely grated Chili sauce for topping Lump crab meat for topping finely chopped parsley for topping
Blend together cream cheese, mayonnaise, Worcestershire sauce, lemon juice, garlic sauce and grated onion. Spread mixture on a flat serving platter, top with chili sauce, then crab meat. Refrigerate. When ready to serve, top with parsley and surround with tortilla chips.
