Details about Cecily’s papers and her oral history can be found here.Ĭecily Brownstone is central to the story of the dish although she is absent from the History Channel’s version of the Green Bean Casserole. Her wire service followed strict ethical guidelines that Cecily said she followed during her career. However Brownstone introduced the dish to Campbell’s, it was not the partnership previously described. “I didn’t use those Campbell’s recipes.” (pg 15) “I stayed away from food manufacturers in my A.P. Ingredients (9) : 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces 1 medium onion, chopped 1 medium green pepper, chopped 2 tablespoo. I was happy to read the following segments from Cecily’s oral history, available at the Fales Library at NYU. Yet,the comment about newspaper food editors (in Cecily’s case, a wire service) partnering with food companies has always bothered me. Her writing about the dish is still available online. The article she wrote was headlined “Beans Fit for an Iranian Queen”, and the recipe that ran with it was dubbed “Beans and Stuff”, which is how the Snivelys’ less than silver-tongued butler had allegedly announced the dish.Ĭecily Brownstone was the one who should get credit for the 1950s rediscovery of the dish. With that, Brownstone had her story and, thanks to some help from the Campbell’s Soup test kitchens, her featured dish. Snively told the assembled members of the press, had apparently loved the casserole and “had eaten with gusto”. Snively had presented a memorable meal of brunswick stew and a delicious green bean casserole made with cream sauce and mushrooms. The conceit of the event was that the Snivelys had served a replica of the evening’s menu to Iranian royalty: Shah Mohammed Reza Pahlevi and his wife, Queen Soraya, who had recently paid a visit to the ranch. The dinner that Brownstone had attended took place at the home of John Snively, a wealthy citrus rancher in Florida, and his wife, May. “It was a pretty common practice at the time.” “We partnered with a lot of writers back then,” Ayers says. According to Cindy Ayers, the vice president of Campbell’s Kitchens, the recipe was first tested in order to fulfill a request from Cecily Brownstone, the food editor at the Associated Press, who sought help in reproducing a green bean casserole she’d tasted at a press dinner. It was invented by the Campbell’s Soup Company, which, as it still does, emblazoned its soup can labels with recipes that featured the company’s products in a starring role. This enduring formula, one that many home cooks still use, called for a trinity of convenience products: canned Durkee or French’s fried onions, Green Giant canned green beans, and Campbell’s condensed cream of mushroom soup, usually accompanied by milk, soy sauce, and a dash of pepper. “It wasn’t until 1955, however, that the dish’s most steadfast incarnation entered the scene. We are celebrating Thanksgiving early this year since we will spend the holiday at the beach.Īccording to a 2007 post from Saveur magazine: Bake 5 minutes or until onions are golden. I think of her every Thanksgiving because of her connection to the green bean casserole. In 1½ quart casserole, mix soup, milk, soy, pepper, beans and cup onions. Sybil Kaplan is a journalist, author, compiler/editor of 9 kosher cookbooks and food writer for North American Jewish publications who lives in Jerusalem, where she leads walking tours of the Jewish food market, Machaneh Yehudah, in English.Cecily Brownstone was the longtime food editor at the Associated Press who is included in The Food Section: Newspaper Women and the Culinary Community. Bake 5 minutes or until onions are golden brown.Ĭan also use one 16 to 20 oz. oven 25 minutes or until hot and bubbling, stir. In 1 ½ quart casserole combine soup, milk, soy sauce and pepper.Ģ. 1-10 3/4 oz, can condensed cream of mushroom soupġ.(recipe is dairy but substitutions can be made to make it pareve) ![]() The original canned version does not have a kosher symbol, and I am unfamiliar with which brands are kosher. ![]() ![]() It became a popular side dish for Thanksgiving dinners in the United States in the 1960s because it went from one bowl to one pan. The company put the recipe on its Cream of Mushroom soup label in 1955. The recipe was created in 1955 by Dorcas Reilly, a home economist for the Campbell Soup Company headquartered in Camden, New Jersey. Green bean casserole is 65 years old.This is the original, from a magazine ad for Campbell’s Cream of Mushroom soup and Durkee’s French Fried Onions.
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