Flight museum’s cookbook quite manly.
It gets a little lonely being a male adrift in a sea of female-generated cookbooks. I mean how many chicken supremes with asparagus sauce can one consume in a lifetime? And why must we always use pepper sauce “sparingly?”
I believe Julie Adams of Dellroy sensed my insecurity when she delivered a fresh-off-the-press MAPS Air Museum cookbook. I know what I’m cookin’ this weekend.
The MAPS book is loaded with men food (hence the bacon recipes and the Beer Cheese Dip).
Julie’s father, Robert A. Milligan, piloted a medium-range bomber, the B-26 Martin Marauder, with the 451st Bomb Squadron in England. Bob obviously liked to eat and deeply missed his mother’s cooking. He died in 2007.
“We’ve always loved to cook, and my Pop’s last orders were to compile the family recipes in one book,” she said.
The result is “A Taste of Heaven Cookbook,” published by Julie under the MAPS imprimatur and for sale at $19.95 in the museum’s huge gift shop.
8 ounces soft cream package
2 ounces sour cream
3 ounces cooked and crumbed bacon
1 cup chopped green onion
Breads, crackers or chips to dip
Stir ingredients in a casserole. Cover and heat 25 to 30 minutes at 400 degrees or until l hot.
1 pound bacon
1 cup white sugar
Dredge each bacon slice in sugar, both sides. Set strips on a rack to dry.
Liz and Don Sweaney
POTATO CHIP COOKIES
1 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup crushed pecans
1 3/4 cup flour
1/2 cup crushed potato chips
Mix together. Put spoonfuls onto parchment paper on cookie sheets. Bake at 350 degrees for 15 minutes. When cool, sprinkle with powdered sugar.
Yield: 3 dozen.