One of my favorite meals I recall as a kid was one my mother referred to as Plantation Cornbread. Comprised of ham, chicken, and mushrooms in a gravy spooned over a fresh-baked cornbread, this treat would usually grace our table not long after a holiday as a way to creatively use some left overs. My mother had somehow secured the recipe for this delicious dish that was served at the “Tea Room” in the Miller and Paine department store in Lincoln, Nebraska.

Originally established in 1889, the J. E. Miller & Co. was located on the southwest corner of 13th & O streets in the heart of the bustling capital city. Joined by Paine in 1898 the two formed their new brand and began making plans for expansion. Breaking ground in 1916 on an elaborate eight story building attached to the original store, the duo was very innovative and built a true shopping experience which included the first escalator in the state. Seven floors of merchandise including the bargain basement, the department store quickly became a destination. In sharp contrast to today’s McDonald’s inside the Wal-Mart, the grand department stores of the past commonly featured an elegant atmosphere for shoppers to leisurely luncheon. Located on the 5th floor with housewares, china, and glassware, the Tea Room was the place to dine. In between hunting for bargains, and getting a perm at the salon, shoppers would gladly wait for a table to experience the special of the day or savor one of the famous M&P cinnamon rolls.

Dillard’s purchased the Miller & Paine department store in 1988 and closed its doors shortly after. It was a great loss for the downtown shopping district of Lincoln, and the end of an historic era. Today the building has been re purposed into office spaces.

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Plantation Cornbread

The classic combinations of ham and cornbread along with chicken and mushrooms create an unforgettable comfort dish.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 8 oz ham diced
• 8 oz chicken diced
• ½ medium onion diced
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 1 can Campbell’s cream of mushroom soup
• 1 can Campbell’s cream of chicken soup
• 1 cup chicken stock
• 1 cup milk
• 1 teaspoon tarragon
• cornbread (Jiffy Mix is fast, easy, and reliable)

Instructions

• In a medium sauce pan, sauté chicken together with onions and garlic.
• Add mushrooms, ham, both soups, stock and milk.
• Heat to a slow boil, reduce heat and add tarragon. (add more stock or milk to adjust consistency)
• Salt and pepper to taste.
• Serve over cornbread.

The other item that Miller and Paine was very famous for was their cinnamon rolls. Here it the recipe that was rumored to have been used to create these wonderful pastries.

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M & P Cinnamon Rolls

Miller & Paine department store was very famous for was their cinnamon rolls. Here it the recipe that was rumored to have been used to create these wonderful pastries.  They were the predecessor of Cinnabon. 

Course Breads

Cuisine American

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Ingredients

• 1 cake yeast
• 2 ½ cups warm water 105 degrees – not hotter
• ½ cup sugar
• 2 eggs
• ½ cup soft butter
• 1 tablespoon salt
• 6 cups flour
• 5 tablespoons melted shortening
• ½ cup brown sugar
• 1 tablespoon water
• ¾ tablespoon soft butter
• ½ cup sugar
• 1 teaspoon Saigon cinnamon

Instructions

• Dissolve yeast in water. Add 3 cups sifted flour and eggs. Beat well.
• Add sugar, salt, and shortening. Then add last 3 cups flour. Mix.
• Let rise to double size. About 45 minutes.
• Work down and let rise again. Roll out to about 1/4 inch thick.
• Cover rolled out portion with 1/2 cup soft butter and sprinkle with the mixture of 1/2 cup of sugar and 1 teaspoon of cinnamon. Roll tightly, sealing edge.
• Cut into 1-inch pieces for a shallow pan or 2-inch pieces for a loaf pan.
• Mix brown sugar with 1 tablespoon of water. Stir in 3-4 tablespoons of soft butter. Heat together, then put in the bottom of the pan and place rolls on top.
• Bake about 30-35 minutes in a 350 degree oven or until done.
• Turn upside down onto a waxed sheet before removing from the pan.

I enjoy looking at cookbooks. I don’t really know why since I rarely follow a recipe other than for baking, but something attracts me to them, especially vintage copies. It is so fun to see the suggestions for dishes, how the recipes were described, and what ingredients were listed. Many food companies like General Foods distributed small cookbooks to homemakers for free (those days are gone) in hopes that it would encourage the sale of their products. 1 teaspoon of Calumet baking powder, or 2 cups of Swans Down Cake Flour, what a great marketing tool.

I guess part of the reason I page through these fragile gems, is the idea of discovering an old favorite that lies waiting to be reborn. The other reason I am crazy about flipping through these classic beauties, is the images. I have seen some of the most interesting, curious, and even odd old photos and illustrations. It is often humorous to see how the styles and trends have changed. I am sure that 50 years from now, people will be having a similar reaction.

My sister Jennifer is a purveyor of relics. “Vintage Wares”, (located on Ceresco, booth #154) at the Aardvark Antique Mall in Lincoln Nebraska, features all kinds of reusable antiques for the home. Quite often sister comes across old cookbooks and shares them with me. I am not in the habit of collecting cookbooks, but I sure do enjoy seeing them before she finds a suitable owner.

Times really have changed………………………….or have they really?