April 28, 2016

Throwback Kaiser Permanente recipes — 1970

Cover to booklet of compiled recipes submitted by the Kaiser Volunteer League, 1970.

Contributed by Lincoln Cushing, Archivist and Historian

Things have certainly changed since 1970, especially in the realm of diet and cooking. A recently cataloged document in the Kaiser Permanente archives is a booklet of 36 recipes produced by the Kaiser Volunteer League. The meals range from cheese balls, to chili, to crab dip, to “pork chops baked in tangy sauce.” Needless to say, these are a far cry from recipes such as “tender kale salad” and “Asian-inspired Quinoa bowl” on Food for Health.

One of these recipes from the 70s was submitted by Millie Cutting, who in addition to being the wife of World War II Kaiser shipyard physician Cecil Cutting, MD, was a registered nurse who played an important role in promoting health education as part of the Kaiser Permanente mission.

Contemporary cooks would probably use fewer canned goods, butter, mayonnaise, Jello, and tequila, but the spirit of sharing love through food remains.

The changing definition of food for health is certainly food for thought. One wonders what will replace kale and quinoa as healthy foods in the future.

Pineapple beet salad

Faye Nelson

2 cans shoestring beets — drained

1 package each Wild Raspberry, Wild Cherry, Wild Strawberry Jello

1 large can crushed pineapple (drained)

Add to strained juices enough water to make 6 cups. Dissolve Jello in the 6 cups of liquid and heat. When partially set fold in pineapple and beets. Let set several hours.

Topping: 1 cup mayonnaise, 1 cup sour cream, 1/2 cup each chopped celery and onion. Spread over top. Serves 8 to 12.

[Suggested healthy improvement: use fresh steamed beets, fresh fruit, and Greek yogurt instead of mayonnaise and sour cream.]

Chicken breast romanoff

Millie Cutting

4 chicken breasts, split

¼ cup soft butter

¼ cup minced parsley

1 tea. minced chives

1/8 tsp. poultry seasoning

2 tbsp. sour cream

Salad oil

2 tbsp. parmesan cheese

Make pocket slits parallel to the skin in the thickest part of each breast, large enough to hold 2 tsp. of filling. Blend together butter, parsley, chives, seasoning and 1 tsp. sour cream. Fill cut pockets with mixture and close with a stuffing pin or wooden pick. Brush breasts with a little salad oil and place skin down on rack in high position, broil 15-20 min. turn, 15-20 min. on other side until fork tender, combine remaining sour cream with parmesan cheese, spread a small amount on each breast just a minute or two before taking from broiler. Serves 4.

[Suggested healthy improvement: use yogurt instead of sour cream]


Sadie Tupper

1 quart tomato juice

1 pint tequila

4 tbs. Worcestershire sauce

1 tsp. Pepper sauce

Block of ice

1 quart orange juice

6 tbsp. lime juice

Onion salt to taste

Slices of lime or lemon

[Suggested healthy improvement: consume in moderation!]