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Retro food means food from a less sophisticated era, typically the 50’s or 60’s. In those days, there was no “ethnic food” to speak of. It was just good ole American food, often with the kinds of shortcuts that were considered “modern” then, like Bisquick biscuit mix.

This was the era of the Betty Crocker cookbook, even before Julia Child’s first cookbook or even the Joy of Cooking. People didn’t know a lot about nutrition, and they certainly didn’t consider using brown rice, whole wheat flour or quinoa in their recipes!

These were the days of Cheese Whiz, Ritz crackers, jello molds and hot dog kebabs. Nostalgia for those times has led to a whole area of collecting, including old blenders, dishes and even aprons.

My husband’s graphics department held a retro food lunch today, and I made this recipe for it. I used a glass dish so the dessert layers were visible.

Jello Creamsicle Ambrosia Dessert

2 large pkg jello: one lime and one orange
1 pint vanilla ice cream
1 small pkg tiny marshmallows
1 small can mandarin oranges, drained
! ½ cups sweetened coconut

Make lime jello according to pkg directions, using 3 cups of water total instead of 4. Pour into a glass dish. Pour a cup of marshmallows over the top and allow to set. Then make the orange jello with 2 cups hot water instead of 4, and as soon as the jello crystals are dissolved, add the vanilla ice cream. Mix until all the ice cream is melted into the jello. Pour on top of the green jello, add the mandarin oranges and top with another layer of marshmallows. Sprinkle sweetened coconut over the top.

Denver Ethnic Foods Examiner: Retro food, comfort food, 50s

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From Amazon:

Yotam Ottolenghi has established himself as one of the new talents in the world of cookery and food writing, he has wonderful restaurants and a bestselling Ottolenghi Cookbook. now we have a new cookbook.

This new cookbook displays a collection of his vegetarian recipes and is taken from the New Vegetarian' for the Guardian's Weekend magazine.

There are a few new recipes and also some dishes first written in the magazine articles.

Yotam Ottolengh has studied philosophy and literature. he completed Masters degree and also worked on the news desk of an Israeli daily newspaper. he came to London and started a cookery and baking career as an assistant pastry chef at the Capital. he then worked at Kensington place and Launceston place. Yotam has also worked for Maison Blanc and also Baker and Spice. he then began a number of restaurants and food shops, with branches in Notting Hill, Islington and Kensington.

His previous cookbook Ottolenghi: the Cookbook is a product of cutting edge cooking, from Yotam Ottolenghi and Sami Tamimi.

Sami and Yotam started the restaurant, Ottolenghi.

Yotam has a Mediterranean background and loves the cooking from that part of the world and its rich variety of ingredients.

The book includes sections on cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes.

His photographer Jonathan Lovekin has captured the recipes in detail.

Book Plenty By Yotam Ottolenghi

Cook Book Recipe Review :: Plenty - Yotam Ottolenghi A vegetarian ...

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