Mom's "Penny Supper"
by Kimberley Thompson, Tastemaker in Residence
What is it about a childhood favorite food that really gets to the "core" of our adult nature?
My number 1 request would always be "Penny Supper," a quick recipe from a Home Economics Teacher's Cookbook from 1955.
Well browned "weinies" cut into "pennies" were stirred into a creamy mushroom sauce zested up with prepared mustard. Hot boiled potatoes were layered into a casserole; alternating with diced onions, canned (drained) peas and the crispy pennies. The liquid was poured over the top and baked until browned on top.
Uncomplicated. Simple. Comforting.