(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

As I get older I notice so many different things that have changed over the years with many being positive and others rather negative and sad. Whatever the changes are here and they are here to stay regardless if we like them or not.

The major changes has taken place with

COMPUTERS

GLOBALIZATION

COMMUNICATION

WORKFORCE AND LABOR

WOMEN’S RIGHTS

COST OF LIVING

INTERNET AND CELL PHONES

Since I am a female I will dwell on the women’s aspect of things:

In the 1950’s the typical American female was a “housewife.” Today that is no longer the case with over 60% of the women working, a trend that does not seem will disappear in the future.

It was 1967 when the first female earned a seat on the New York Stock Exchange and resulted in many females in executive and CEO positions today.

We see a big difference in households and improvements in household items such as dishwashers, sweepers, appliances, washing machines and dryers, microwaves and doing away with trays to make ice but rather built-in ice makers etc.

At one point TV dinners became the fad and took over the place of many home cooked meals … leading today to many different options and frozen meals and items that only need to be heated up.

Looking back, an important part of women’s dress was their aprons which the major use was to protect their dress underneath and keep it from getting dirty.

It was much simpler to make and use an apron which also required less material plus it also served as a pot holder for hot pots and pans coming out of the oven.

The apron was also used by a farmer’s wife to carry items such as eggs from the chicken house or other small veggies from their garden plus items like small wood chips for the fireplace — not to forget to bring in apples from the apple trees.

It is going to be a long time before someone comes up with something to replace the old time aprons that served so many purposes.

Way back the housewife would set the apple pies in the window to cool and cover them with an apron. This would not happen today because they would go crazy trying to figure out how many germs got on the pies from the apron.

I think possibly the biggest difference is the internet and computer era. Since the cell phone and computer have come into existence you do not see telephone booths, mail boxes on the streets, land lines and most business and communication is done on and with a computer. Just look around wherever you are and you will see most people talking or with a cell phone. LOL.

We all have seen and are experiencing many changes — most for the good and some difficult to adjust to and can you just imagine what will happen as more and more technology is implemented! ( Will continue this next week.)

Truly a very different world than it was 50 years ago.

Till next week.

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ONE-STEP ONE-HOUR LASAGNA

One-fourth lb. lean ground beef

1 16 oz. can tomatoes, with juice, chopped

1 14 oz. jar spaghetti sauce

7 oz lasagna noodles

1 16 oz. container 1% cottage cheese

3 oz. Mozzarella cheese

2 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

Preheat oven to 375 degrees F. Cook beef over medium heat. Stir in tomatoes (fresh tomatoes can be substituted for canned) and spaghetti sauce. Spread a third of meat sauce in bottom of 7×11 inch baking dish. Arrange half of the uncooked noodles over the sauce. Spread half of the cottage cheese over the noodles. Top with another third of meat sauce. Repeat, using remaining noodles, cottage cheese and sauce. Cover with aluminum foil and bake 45 to 55 minutes, or until noodles are tender. Sprinkle mozzarella and Parmesan over top. Bake uncovered about 5 min. till cheese is melted. Let stand 10 minutes. Sprinkle parsley over top and serve. Serves 6.

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PARTY CHICKEN TETRAZZINI

1 (6 lb.) hen stewed, reserve 4 cups of broth

1/4 lb. butter or oleo

8 tablespoons flour

1 cup milk (or cream for richer recipe)

Three-fourths lb. processed yellow cheese, cut in small chunks

1 1 lb. can ripe olives, pitted and sliced

1 4oz can mushroom pieces

1 3 oz pkg slivered almonds

3 tablespoons minced onion

3 tablespoons minced green pepper

3 tablespoons minced celery

Salt and pepper to taste

8 oz. thin noodles cooked; or chow mein noodles

Stew hen till tender; reserve 4 cups of broth. Cut meat into bite-size pieces and set aside. Heat butter in large saucepan and gradually blend in flour. Slowly add the 4 cups of broth, then milk. Stir over low heat till mixture thickens. Add cheese and stir till melted. Combine chicken and all other ingredients except noodles. Boil noodles according to package directions and drain well and stir into chicken mixture. Turn into two buttered 1 1/2 qt. casseroles and refrigerate until ready to bake. Bake at 350 degrees F ill bubbly and heated through. lt will freeze nicely if prepared ahead of time, and any leftovers freeze well. Yields 12 servings. (NOTE: lf chow mein noodles are used, stir in just before heating.)