Comfy Cuisine: Blue Plate Special – A Vanishing Tradition

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Today, I finally made the realization that I am a baby boomer.  Never really thought about it until I asked my sons if they knew what a “Blue Plate Special” was.  I wasn’t born in the 1920’s when this whole thing first started, but I do recall going to New York City to one of those Horn & Hardart automats.
Just recently in the East Village of New York City, entrepreneurs tried to revive the automat concept, but as soon as the novelty wore off, sadly it closed.  I really don’t think they can replace those days gone by. During the depression, a manufacturer started making plates with separate sections for each part of a meal – like a frozen dinner tray – it seems that for whatever reason, they were only available in the color blue. Throughout the decades of the 1920’s-1950’s, a popular restaurant promotion was the “Blue Plate Special”.  Served mostly at diners and other simple eateries, the blue plate special was a reduced cost meal consisting of some kind of meat, with a numbers of vegetable side dishes. While the “Blue Plate Special” has all but faded from use, today’s restaurants still offer “specials”.  These are often used to generate business, e.g. early bird dinners, all-you-can-eat- Mondays. There is just something about the “Blue Plate Special” that is …………………well…. something special. Today’s Blue Plate Special: Parmesan Porcupine Meatballs – $1.50 – Served with tossed salad, garlic bread toast and coffee.

  • 1 lb. ground beef
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • Salt and Pepper to taste
  • 1 clove garlic, finely minced
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 28 oz. can whole tomatoes, processed in blender
  • 1 cup water
  • 1/2 tsp. oregano (optional)

Mix ground beef, uncooked rice, water, onion, garlic, salt and pepper, parmesan cheese and egg until combined.  Heat 2 Tb. olive oil over medium high heat.  Form beef mixture into meatballs and gently fry in olive oil until browned on all sides.  Add processed tomatoes with juice and 1 cup water.  Season with oregano, if desired.  Cover and simmer 45 minutes, or until meatballs are tender and sauce has thickened. Serve with tossed salad and crispy garlic bread.

Not bad for $1.50!

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Miz Helen’s Country Cottage