I don’t believe that a day goes by that I don’t get an email from some online publication telling me I should try making one of their retro recipes.
“Retro” seems to be the buzzword in cooking these days. I can’t say that I don’t enjoy looking back through recipes myself, those of my mother’s or grandmother’s. I’ve made some myself in the past, but haven’t bothered to prepare again in a decade or two. I even have a ledger book of my great grandfather’s with recipes in it. Talk about retro.
Anyway, there’s something to be said for making recipes from your childhood or your teenage years. It brings a modicum of comfort to one’s soul. This one, written in my mother’s very familiar handwriting, is one that I treasure and is particularly good this time of year when we are looking for a refreshing side dish to go with the heavier entrées often served during the autumn season.
I serve Copper Pennies with everything from fried chicken to grilled salmon and even pot roast, foregoing the cooked carrots typically roasted with pot roast in favor of Copper Pennies.
Retro Copper Pennies