Aunt Nellie’s 90th Birthday Potluck Party
“Named after a nationally recognized pioneer in home economics, Nellie Kedzie Jones, who was a champion for rural women homemakers, Aunt Nellie’s has been a pantry staple for generations and will be celebrating its 90th birthday this fall with a national promotion.”
CHICAGO (PRWEB)
October 23, 2019
Historically, 1929 was a big year! It was the end of the Roaring Twenties, the start of the Great Depression and the year that launched of one of America’s iconic brands – Aunt Nellie’s. Named after a nationally recognized pioneer in home economics, Nellie Kedzie Jones, who was a champion for rural women homemakers, Aunt Nellie’s has been a pantry staple for generations and will be celebrating its 90th birthday this fall with a national promotion.
To honor its humble roots and the historic era from which it started, Aunt Nellie’s will be celebrating the origins of potluck meals with its 90th Birthday Potluck Part y. Created out of need during the Great Depression, potlucks grew in popularity as a beloved way to entertain and gather family and friends and are still going strong 90 years later. From October 21 through November 22, Aunt Nellie’s will be celebrating several popular potluck themes, from tailgating to Thanksgiving, with new recipes each week. Additionally America’s potluck queen, Ali Rosen, host of the Potluck with Ali TV show and author of the bestselling cookbook, Bring It, will be sharing valuable preparation and transportation tips to help ensure each gathering’s success. Other leading food bloggers contributing to the festivities include An Edible Mosaic, Eclectic Recipes, The Chef Next Door, and bell’alimento.
“Like everything old that is new again, potlucks are resurging in an era where people want to go back to a time where hosting could be fun, casual, and full of great food without everything landing on the host. Any gathering of friends and family can be a potluck – if someone brings the salad or the dessert it suddenly becomes a more communal experience that brings people further together,” said Rosen. “I’m excited to partner with Nellie’s on this 90th milestone birthday and to celebrate classic entertaining with a classic brand.”
Aunt Nellie’s also is upping the “Aunty” by inviting everyone to host their own potluck party for a chance to win a $500 donation to their local food bank as well as $250 VISA gift card and an Aunt Nellie’s family pack for themselves. Hosts can enter two ways:
- Entrants can host a potluck party and post of picture or video of it on Facebook or Instagram and include the official hashtag #AN90PotluckParty in the caption as well as and tag @AuntNellies on Facebook or @AuntNelliesVegetables on Instagram.
- Alternatively, folks can submit their photo/video, name and enter via the link on the website.
Deadline for entries is midnight on November 24, 2019. Five winners will be chosen at random.
Aunt Nellie’s Farm Kitchen® was created in 1929 in Clyman, Wisconsin, by local farmer/businessman Norbert Lau. After starting out processing sweet peas, the company added more canned and glass-packed fruits and vegetables over the years. In 1965, under the leadership of David Lau (Norbert Lau’s son), the company expanded its fruit and vegetable product line. Since 1997, Aunt Nellie’s has been owned by Seneca Foods Corporation, based in Marion, NY.
For more information and recipes, please visit http://www.auntnellies.com and follow us on Facebook and Instagram: @auntnelliesvegetables.
The next time you need a delicious and easily transportable recipe, try Pickled Beet and Lentil Salad with Tahini Lemon Dressing by Ali Rosen.
Pickled Beet and Lentil Salad with Tahini Lemon Dressing
Courtesy of: Ali Rosen-Potluck with Ali
Preparation time: 15 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
1/2 cup tahini
Juice of 2 lemons
2 garlic cloves, grated
2 cans (15 ounces each) lentils, rinsed and drained
2 cups cherry tomatoes, halved
2 cups sliced cucumbers
Salt to taste
1. Drain beets well. Discard liquid or save for another use. Dice beets; set aside.
2. In small bowl combine tahini with lemon juice and garlic. If the consistency is too thick, add a tablespoon of water at a time to thin it out.
3. Combine the lentils, tomatoes and cucumbers with the dressing. Add salt, as desired.
4. Gently fold diced beets into lentil mixture.
Makes 6 servings.
Note: Beets will color the salad red if mixed too much.
Tip: To make salad ahead to serve later, keep the dressing, beets and other ingredients separated until time to serve and then combine gently.
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