Everyone knows that the real star of any Superbowl get together is in that other bowl: chips. So don’t relegate them to Ranch dressing or disguise them with garlic & onion dip. A good hostess will recognize what the men like and utilize these crispy morsels in unique ways.
These recipes come from the Laura Scudder’s Color Moods for Party Foods pamphlet (1962) “styled” by Virginia Stanton.
Founded in 1926 by Laura Clough Scudder in Monterrey Park, California, Laura Scudder’s was one of the first mass-produced potato chip producers and innovators. Turns out Mrs. Scudder invented the wax paper bag to package chips (they were previously in boxes or tins) and is credited as the first company to imprint a freshness date on their food products.
Found only in the western United States, Laura Scudder’s products included potato and corn chips, mayonnaise, peanut butter, nuts and dip mixes. Today you’ll find the original potato chips (and new flavors like chile-limon) and fresh and dry dip mixes. At some point they dropped their Fritos knock-off, an extruded corn product, called Wampum Corn Chips and replaced it with a line of “cheese snacks”.
Of course, the brand went through a series of sales after Mrs. Scudder sold the company in 1957. At one point owned by Borden, then Granny Goose, Smuckers now owns the peanut butter business, and the rest is owned by conglomerate Shearers Foods Inc.
But this marvelous recipe will harken back to the heady days before the obesity epidemic or diabetes disaster. So tear open a fresh bag and imagine the Matron of Convenience Foods smiling at you from her deep fat fryer. Your Superbowl guest will thank you.
Casserole: 9 1/2 inches by 2 inches deep
3 cups Laura Scudder’s Barbecue Chips (crushed)
3-5 tomatoes (depending on size)
1 1/2 cups Laura Scudder’s Mayonnaise
3 cups sharp Cheddar cheese (shredded)
1/4 lb. butter
1 tsp. sweet basil
1 tsp. chives
1 tbsp. brown sugar
1 tsp. Laura Scudder’s Garlic Dip-Mix
1/3 cup Pet Milk
Butter casserole well. Crush barbecue chips between two sheets of wax paper, mix with softened butter, then form a piecrust about one-half inch thick in casserole. (this can be done the day before your party.) Refrigerate. About a half hour before your guests arrive, peel and core tomatoes, cut in thick slices, and arrange on barbecue chip piecrust to form a full layer. Cored ends can fill in the spaces. Mix all other dry ingredients and sprinkle evenly over tomatoes. Mix the mayonnaise, shredded cheese, and milk in a bowl. Spread over tomatoes. Bake at 350 degrees for 45 minutes. If it browns too quickly on top, cover with foil.
My recipe notes
It doesn’t get much better than this classic combination of sweet and salty: the Pet Milk (evaporated milk) softens and cools the spicy barbecue flavor of the chips and zest of fresh tomatoes. For a wine pairing, I suggest a recent vintage white zinfandel or Peach-flavored wine cooler.