By Jim Palmer, Editor/Publisher of Senior Perspective

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Thank you for picking up our 23rd edition of the Senior Perspective cookbook. It was fun to make and I think you are going to like it.

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As our crew was putting the final touches on this year’s book, I found myself paging back to a few recipes that caught my eye during the proofing process. While I always like the more traditional dishes, I’m also intrigued by some of the ones that look unique.

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In the movie Ratatouille, the main character, Remy (a rat), becomes a gourmet chef. His passion is cooking, in particular exploring new flavor combinations in hopes of finding the next new taste sensation.

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Some of the biggest food combinations of all time are dishes like a peanut butter and jelly sandwich, macaroni and cheese, and the classic campfire entree... the s’more. All three of these combinations were first published many, many years ago in a publication that may have looked somewhat close to the book you are holding right now. Maybe the next big flavor combination recipe is in this book! Hey, it’s possible.

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As I thumb through the cookbook, I see some recipes with some potential for a “new taste sensation”... (all new to me). They include:  Circus Peanut Salad (Page 11), Reuben Quiche (51), Elvis Cake (97), Peach Butter (48), Herring Dip (7), Norwegian Sour Cream Waffles (39), Cheez-It Chicken (36), Zucchini Pineapple (21), Peanut Soup (61), Lemon Sweet Cucumbers (6), or Coffee Cream Fudge (65).

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Just about every cook likes to tinker with a recipe, but not many cooks or bakers push the boundaries and try completely new flavor combinations. If you're adventurous in the kitchen and you discover a new combination that you think could be the next PB&J, be sure to send it to us. We would be happy to print it in the next Senior Perspective cookbook, which will come out next fall.  And in case you are curious...

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The first published recipe of a peanut butter and jelly sandwich is believed to have been in a Boston Cooking School magazine in 1901. It was suggested to be a nice tea sandwich for wealthy Americans. About 30 years later, it became a hit after all three ingredients became more accessible and less expensive for the masses.

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S’mores were popularized by the Girl Scouts after a recipe called “Some More” submitted by a Scouts Leader was printed in the 1927 manual “Tramping and Trailing with the Girl Scouts.” The treat was called Some More because it was so tasty that you would always want another. It was later shortened to s’more.

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Mac and cheese has the longest history, dating back to recipes in the 1390s in England. The two main ingredients were brought together in casseroles throughout Europe. Thomas Jefferson was credited to bringing it to America in the late 18th century, and Kraft brought it mainstream in 1937 with their familiar boxed version.

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A special thank you to all those who helped with this year’s cookbook. First, thanks to anyone who submitted a recipe or photo. Without you, this would just be a sketch book. Thanks to all the advertisers. Because of their support, we are able to offer the book at most locations for just $4 again this year. Finally, thanks to our team, who typed, assembled, edited, and delivered this book. Helping this year: Jen Bergerson, Jillian Kellerman, Bella Banal, Arlene Hafner, Debi Larson, Joanne Brown, Kelsey Gilles, Bree Fath, Izzy Bautista, Bernie Farnam, Mike Shaw, Jim Arvidson, Evelyn DeSmet, Michelle Gelinske, Chuck Sterling, Scott Thoma, Mike Schmalz, Dwaine Palmer, Pat Broberg, Joey Ross, Sheila Nepsund, Bill Teschendorf, and Judy Lund.

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If you have a recipe or photo you would like to submit to the Senior Perspective or for the next cookbook, just send to jen@srperspective.com or mail to Senior Perspective Recipes, P.O. Box 1, Glenwood, MN 56334. 

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