Late Night Snacking

To busy to blog much right now, but I am pretty hungry so I figured some late night snacking is in order.

Bon appetite, 70s style!

…By request, the recipe itself:

6 medium bananas

1/4 cup lemon juice

6 thin slices boiled ham (about 1/2 lb)

3 tablespoons prepared mustard

2 envelopes (1 1/4-oz size) hollandaise sauce mix

1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

75 comments on this post.
  1. Matt:

    That… doesn’t look so good, and does remind one of what a culinary waste-land the US was for a long period. But what is slightly similar and very good is a good piece of pork (a chop, maybe, but not necessarily) that’s not too lean, with a slice of banana and good piece of cheese, perhaps gruyere, baked in the oven. If done right, it’s really very tasty.

  2. Ken Houghton:

    Is it Elvis’s birthday again?

    Alternately, can we get the recipe?

  3. Brenda Johnson:

    I will never eat again.

  4. Manju:

    sometimes a banana is just a cigar

  5. Domino:

    Got a link to any sort of recipe?

  6. Matt:

    Unfortunately, no- it’s something my (now dead) mother-in-law would make sometimes. I think she figured it out from trying it at a restaurant. I will see if my wife has details. It really is nice.

  7. Ahistoricality:

    It’s like someone in the McCall testing kitchen lost a bet….

  8. elm:

    Hollandaise sauce mix? They can’t even recommend making real hollandaise?

  9. Dana:

    I can’t say it looks appetizing, and I won’t vouch for the hollandaise sauce, but fruit and pork isn’t much of a stretch. I mean, prosciutto and melon, right?

  10. Bill Murray:

    ham and pineapple

    ham and cinnamon apples

  11. Hogan:

    So what’s the endgame here? I mean, eating them is obviously out of the question. Do they insulate your pipes or something?

  12. Matt:

    I think it’s just a reminder that we must never forget our brutal culinary past.

  13. Manju:

    steak and ketchup

  14. Erik Loomis:

    “steak and ketchup”

    Which is an abomination.

  15. bob_is_boring:

    That’s the worst thing I have ever seen.

    And I read Atlas Shrugged.

  16. DocAmazing:

    Banana nana na na

  17. herr doktor bimler:

    Just look at those awesome bananas hollandaise.
    Just look at them.

  18. Erik Loomis:

    You will repeat this statement when I put up tomorrow night’s random bit of American cultural history.

  19. Desert Rat:

    Dear gawd, American cuisine prior to (and into, to some extent) the 1980s really sucked.

    Funny thing is my mom actually collected these recipe cards. I remember them as a kid. She never made this one though.

  20. Joey Maloney:

    Bacon Banana Cookies.

    I made a batch. I had to know.

    They were actually fucking delicious.

  21. BATP:

    obligatory link to the Weight Watchers cards from the 1970s…

  22. Alan in SF:

    I believe I had a heart attack just reading the recipe.

  23. marijane:

    dear lord, it’s bananas benedict.

  24. blowback:

    Except on pizza!

  25. blowback:

    An Americans mock English food? We never sunk quite that low!

  26. blowback:

    I quite disagree – mushroom ketchup goes very nicely with a fine piece of horse rump.

  27. blowback:

    Typo – should be ‘And’ not ‘An’.

  28. Anonymous:

    Wait, why does the hollandaise look like that pasteurized, plastic-encased shit the fucking Welsh put on their rabbits (or whatever)?

  29. Mrs Tilton:

    Really, Erik, you should leave this sort of thing to James Lileks.

  30. Hanspeter:

    Bananas Benedict VI

  31. Anonymous:


    I am doing the Jewish equivalent of this:

  32. Gus:

    That’s better than eating them.

  33. Ken:

    And just how many McCall’s readers could afford the $1500 kitchen appliance needed to make hollandaise?

  34. DivGuy:

    Are you referring to the whisk or the saucepan?

    It ain’t easy, but the problem is the technique, not the tools.

  35. Cody:

    This looks truly awful.

    Now I know what I’m making my wife for Valentines dinner!

  36. NonyNony:

    In McCall’s defense, the drugs in the 70s were really, really good.

  37. Barry Freed:

    I’m just getting over a week and a half long bout of the flu and this IS NOT HELPING!

  38. Halloween Jack:

    To be eaten while wearing a banana ham-mock.

    …I’ll see myself out.

  39. jake:

    Do a google image search on “candle salad”. Same genre of horrifying postwar era american magazine food involving bananas, but more phallic.

  40. LeeEsq:

    I wonder how this happened. American cuisine had enough possitive influences and forms to be pleseant but a lot of home cooking was boring at best and revolting at worse. Even the most unadventurous Anglo-American cooks should have been able to produce realiable Anglo cuisine like roast beef. Not exiciting but tasty.

  41. LeeEsq:

    Would you like some toast with your ex-benedict?

  42. Vogon Pundit:

    Those who forget the past…

  43. Dr.KennethNoisewater:

    LOL! Right? That is horrifying. When convenience foods became widely available, Americans apparently just decided to randomly throw food together and see what worked.

  44. Mrs Tilton:

    I believe that Ken is refering to MeMeMegan McArdle’s German-engineered sauce mixer/cooker, actually. But that machine is for bechamel only. (She has a second one for hollandaise on her wish-list.)

  45. Dr.KennethNoisewater:


  46. Dr.KennethNoisewater:

    I think they were just punking people with recipes back then. “Hey, let’s see if we can people to eat this shit!”

  47. JoyfulA:

    I used to make candle salad for the family dinner when I was 7 or 8.

  48. DrDick:

    There are many reasons why I do not miss the 7os and this (along with Disco and Prog Rock) is high on that list.

  49. DrDick:

    You just do not understand, nobody cooked from scratch in the 70s.

  50. DrDick:

    My sister in Oklahoma still does.

  51. Dr.KennethNoisewater:

    I don’t believe you, DrDick. Nobody cooks like that anymore, do they?!!!!

  52. Left_Wing_Fox:

    You’re treading int James Lilek’s territory here.

    Which is fine.. The Gallery of Regrettable Food is one of the few truely bipartisan things I’ve ever seen from a republican columnist.

  53. Bill Murray:

    too many key parties to go to

  54. LeeEsq:

    +1. The best way to cook steak is to coat it with salt, pepper and olive oil. If you need to use a sauce, Peter Luger’s steak sauce or a really good mustard.

  55. LeeEsq:

    Are doomed to eat jello with weird things stuck in it.

  56. LeeEsq:

    I take it you weren’t much in the mood for romance.

  57. Malaclypse:

    That circle of hell is reserved for those who believe God resides on Kolob.

    That said, I do miss funeral potatoes.

  58. ScottRS:

    Pork in nearly any form with apples, likewise.

  59. Randy:

    I had to check that recipe, and I may have to make the cookies.

    I like that they specified Kosher salt.

  60. DrDick:

    Sadly, my sister does (bear in mind that she is in her mid-50s). You know all those awful recipes in small town newspapers? Those are her staple.

  61. Njorl:

    If you made real hollandaises sauce, would you put it on bananas wrapped in ham?

  62. Njorl:

    The fruit should be tart. Even extremely green bananas wouldn’t quite go.

  63. Njorl:

    One never knows what has been stuck in one’s jello.

  64. expatchad:

    Hence the Waring blender. (also used for movie editing).

  65. Substance McGravitas:

    If you have opaque jello you have a problem to start with.

  66. expatchad:

    With bananas?

  67. expatchad:

    You mean “Standard Okie Cuisine” Offered at NCED in Norman? (But you have to go postal to go to nced)

  68. DrDick:

    Pretty much. My sister is pretty much a Standard Okie.

  69. Bloix:

    That style of cooking was on its way out in the ’70′s.
    This is what was happening in the ’70′s:


  70. TribalistMeathead:

    Exactly. This is an era where vegetables came from a can or from a bag in the freezer.

  71. DN:

    In the interest of science, I just took a fine slice of prosciutto de parma and wrapped it around a big hunk of banana. It actually tastes pretty darned good. I am a bit fearful of trying it with a Hollandaise so some other brave person can do that.

  72. elm:

    Oh, trust me, having been born in the mid-70s, I well remember my mom’s cooking. She would add ‘Sauce Arturo’ to dishes if she wanted to spice it up a bit and lipton soup mixes featured prominently. My favorite recipe was canned asparagus on top of white bread toast, topped with Cambell’s Cream of Mushroom soup.

    My mother was actually a good cook if she got her hands on a decent recipe, but she had no idea how to spice things on her own and she was trapped by the 70s cooking conventions well into the 80s.

    There’s just something about “Hollandaise sauce mix” that seems wrong. What is it? How can it resemble real Hollandaise?

  73. expatchad:

    You escaped?

  74. STH:

    Here ya go:

  75. Ken:

    Yes. Mea culpa, I confused this site with Balloon Juice, where the McKitchen is a trope.

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