Times were tough in the 1930s and people had to be creative with the few ingredients they could find and afford. These dishes show just how inventive our ancestors could be!
My mother often served fondue on Christmas Eve and I’ve since followed in that tradition. It’s nice to offer a hearty appetizer that requires very little work. —Beth Fox, Lawrence, Kansas
- 1-1/3 to 1-1/2 cups milk
- 2 packages (8 ounces each) cream cheese, softened
- 1 package (2-1/2 ounces) thinly sliced dried beef, chopped
- 1/4 cup chopped green onions
- 2 teaspoons ground mustard
- 1 loaf (1 pound) French bread, cubed
- In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes.