Tastes Like Vintage: Nippy Cheese Log

A couple of years ago, I settled on “Thanksgiving à la 50’s” (not to be outdone by my “Jewish Thanksgiving” of a year earlier, consisting of matzo ball soup, beef brisket, kasha varnishkes, and challah bread – delicious!). My inspiration for the 50’s theme was a well-worn cookbook from my mother’s collection. She had passed away a year earlier and the dinner was to be a tribute to her, with a table decked out in her cherished china and flatware. 

My mom was the type of cook who relied on a small group of tried-and-true recipes, simple and cost-effective for her family of six. She would rotate these recipes so regularly that they became her signature dishes, in all their delicious glory. With that in mind, I explored the 50’s cookbook, looking for those little recipe gems that could potentially evolve into signature dishes for me. And, I wanted the dishes to reflect my romanticized version of the1950’s: perfectly coifed housewife in apron, serving happy husband and smiling children.

I settled on traditional turkey and stuffing, minted carrots, caraway crescent rolls, and pineapple upside-down cake. Never one to ignore the need for a pre-dinner appetizer to go with cocktails (pineapple martinis!), one recipe caught my eye for its simple ingredients, its title, and how it instantly evoked the 50’s in my mind. The promise of the recipe’s tag line: “Serve it to your guests and watch it disappear!” was too intriguing to pass by. And it didn’t disappoint. I’m happy to report that this recipe has indeed become one of my signature dishes, often mentioned by friends and requested every time there’s a party or gathering. Try it and you’ll see! Without further ado, I give you:

NIPPY CHEESE LOG

(Loblaws About Better Cooking, 1958)

1/2 lb. old white cheese (cheddar is best), grated
1 to 2 tablespoons minced onion
3 tablespoons minced green pepper
3 queen size stuffed olives, chopped
2 tablespoons chopped sweet pickle
1 tablespoon chopped pimiento
1 hard-boiled egg, chopped
1/2 cup finely crushed saltine crackers
1 tablespoon Worcestershire sauce
1/4 cup mayonnaise
1/2 teaspoon salt
dash cayenne

Combine all ingredients. Form into roll about 1 inch in diameter. Wrap in aluminum foil. Chill until firm. Remove foil. Serve with Old London Melba Toast.

My notes on the recipe: you can substitute 6 small olives for the queen size, if needed. 1/2 cup of crushed saltines equals approximately 14 crackers. I find the 1-inch diameter too narrow, opt for 2 inches or greater. I form 2 logs of about 10 inches each this way. The recipe yield is enough for a group of 6-8 people. Enjoy!