Casserole

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

For a sophisticated touch, crumbled goat cheese is sprinkled over the fennel and broiled until just beginning to brown.

Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gratin that is a great substitute for — or, at a particularly lavish feast, a fine accompaniment to — mashed potatoes.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Low-fat milk is the base for the cream sauce in this homey main course.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.

Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.