There is nothing a good fish fry!  Especially if you’re from Wisconsin.  Frying fish at home can be a big undertaking, but oven-fried fish is easy.  Pick up (or catch) some of your favorite fish, and have a fish fry! This recipe is from the 1957, Delicious Recipes for Fish and Shellfish.

2 pounds fillets, steaks, [...]

From the 1967 Betty  Crocker’s Hostess Cookbook. If you are a cheese lover like me, this chart will come in handy for describing some of the more common cheeses.  I highly recommend finding a really good cheese shop who will let you try different varieties before buying.  Then again, it is fun to just buy [...]

This recipe is from The Art and Secrets of Chinese Cookery, published in 1949 for La Choy brand Chinese food.
Cooking time: 15 minutes  •  Yield: 4 large portions

1/4 cup butter or shortening
2 cups (1 lb.) lean pork, cut in thin strips
1 cup onions, cut fine
1 teaspoon salt
1/16 teaspoon pepper
2 cups celery (cut in 1-inch pieces, [...]

This menu is from the James Beard’s Menus for Entertaining, and contains the following items and recipes as linked.
A light Swiss Neuchatel would be pleasant with this meal.
Swiss Tarte a L’Oignon
Green Salad (no recipe noted, just a standard salad, I assume)
Compote of Prunes

This recipe is from the James Beard’s Menus for Entertaining, and is part of An Easy Luncheon or Sunday Night Supper for 4.
“I keep a jar of good prunes in my kitchen the year round, preserved in Marsala, port or sherry.  Sect about 2 to 3 pounds of dried prunes of good quality, place in [...]

This recipe is from the James Beard’s Menus for Entertaining, and is part of An Easy Luncheon or Sunday Night Supper for 4.

Cream cheese pastry or rich pastry (recipe here)
3 tablespoons butter
3 onions, thinly sliced
Salt and pepper
Nutmeg
1 cup Gruyere, or Emmenthal, grated
5 egg yolks
1 cup cream

Line a 9-inch tin with pastry.  Place foil over the [...]

This recipe comes from the 1940 classic, A Treasury of Meat Recipes. I would guess most kids today aren’t being fed liver like youth of the past did.  But for us who did, you either hate it, or love it.  Here is a classic recipe for braised liver.

2 pounds liver
Salt
Pepper
Bacon strips or salt pork
1/2 cup water
6 [...]