Llcc.edu Website Review

Lincoln Land Community College is celebrating its 50th anniversary this year.  Ms. Lynn Whalen, executive director of public relations and marketing at the college, suggested one of us write an article on foods from 50 years ago.  My three fellow Epicuriosity 101 writers reminded me that I was the only one that was around 50 years ago, and thus the topic was as*igned to me. Join me as I take a nostalgic food FONDUE Swiss dish of melted cheese served in a communal pot (fondue pot) over a portable stove, heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.  Also popular was chocolate fondue, in which pieces of fruit or pastry were dipped into a melted chocolate mixture, and also fondue bourguignon, in which pieces of meat were cooked in hot oil or broth. This idea was great in theory – crusty bread dunked in melted cheese; strawberries drowned in chocolate – but unfortunately sometimes horrible in execution. Concerns of double dipping (an excuse to kiss someone or drink more wine), spillage and the communal hot pot JUST-ADD-WATER PRODUCTS Food companies flooded the market with NASA-inspired, just-add-water products, such as instant mashed potatoes, freeze dried coffee, powdered cheese mix and scientifically-engineered Tang. The introduction of Easy Cheese, Bac-Os bacon bits and Cool Whip cemented these science project foods.  JELL-O MOLD In the late 1960s the slogan “There’s always room for Jell-O” was introduced. Many Jell-O dishes, such as desserts and Jell-O salads, were popular. Jell-O molds are making a comeback and not just for Easter or Thanksgiving. HOMEMADE SHRIMP CO*KTAIL Prawn co*ktail, also known as shrimp co*ktail, is a seafood dish consisting of shelled, cooked prawns in a co*ktail sauce served in a glas*. It was the most popular hors d’œuvre in 1967. It first gained popularity in Great Britain in the 1960s and traveled to the United States. A shrimp co*ktail before dinner was the ultimate extravagance and would be followed by steak or