Fifties Football Food

I love my library book sale. I found a copy of Pillsbury's 10th Grand National Bake-Off Cookbook. The cookbook cost 25 cents in 1958. A recipe for this decadent bread was in it. Nobody worried about cholesterol in the Fifties.

The whole cookbook was chock full of yeast dough recipes I will never make. The Bubble Loaf was hidden at the end under "Busy Day" Short-cut Recipes. Meets my requirements: easy to make and tastes good. And you get to pull the loaf apart with your fingers.

Upon reading the recipe, I imagined eating this Bread with cold Beer, a Cheese Board and Apples while watching football in front of the TV. I can imagine this with Soup too. And I think this loaf might be excellent done with Salami. Then you would not have to cook all that Bacon. I have one of these yummies in the oven right now.

Bacon Cheese Bubble Loaf

2 cans Pillsbury Refrigerated Biscuits
1/2 pound cooked Bacon, chopped
1/4 cup grated Parmesan Cheese
1/4 cup Green Pepper, chopped
1/4 cup Onion, chopped
1/2 cup melted Butter or Margarine

Combine Bacon, Cheese, Onion, Green Pepper in a large bowl. Cut the Biscuits into quarters. Dip Biscuit pieces into melted Butter and drop into the Bacon mixture. Mix until well blended. Turn into a greased 9x5x3 inch loaf pan. Bake in a moderately hot oven (400 degree) oven for 30-35 minutes. Loosen edges. Cool 3 minutes before removing from the pan.

Note: I did this recipe in a loaf pan, and found the middle does not bake well. I liked the way it tasted (yummy) but it did not turn out well. Then the light dawned. The refrigerated biscuits of the 50s and 60s were about half the size of current refrigerated biscuits. You only need ONE PACKAGE of biscuits. Duh.