Choice selections from 1968’s Favorite Recipes of America: Salads
Choice selections from 1968’s Favorite Recipes of America: Salads
by Frankie2059
8 Comments
Prairie_Crab
Oh man, I’m glad the obsession with gelatin ended!
JauntyTurtle
I like to cook, but I’m sure that I will never make any of those dishes. I can only imagine the reaction if I served the Bajan Mystery Sandwiches at a family gathering.
Thanks for sharing! Those are quite interesting.
SDBudda76
This is why old people were so skinny. If everything that was made for you to eat was inedible I would also be skinny.
Yay_for_Pickles
I am changing the book’s title from *Favorite Recipes of America* to *Suggested Foods for Nightmares*.
Significant_Carrot81
So what’s going on with the ONE CUP of hot pepper in the green goddess seafood mold?
Glass_Zone_1380
Tuna Lime was the point I stopped reading
Puzzleheaded_Low_619
The 60s was a culinary nightmare
icephoenix821
*Image Transcription: Book Pages*
—
#Part 1 of 2
—
#Creamy Tomato Freeze 1 tbsp. unflavored gelatin ¼ c. cold water 2 c. tomato juice 1 sm. can crushed pineapple, drained ½ c. mayonnaise 1½ tsp. salt 1 carton sour cream ⅛ tsp. dry mustard ¼ tsp. dry ginger Dash of red pepper 1 tsp. onion juice Tabasco sauce to taste
Soak gelatin in cold water; dissolve in a little hot tomato juice. Add remaining ingredients, mixing well. Freeze in ice cream freezer or an ice tray. Stir 3 times at 30 minute intervals to prevent flaking. Yield: 8 servings.
*Mrs. James White, Memphis, Tenn.*
—
#Deviled Eggs With Wine 4 hard-cooked eggs 1 tbsp. melted butter 1 tbsp. grated onion Salt and pepper to taste 2 tbsp. deviled ham 1 tbsp. gelatin 1 c. chicken stock Tarragon sprigs ½ c. dry white wine Mayonnaise
Cut eggs into halves lengthwise; remove yolks. Add butter, onion, salt and pepper to yolks; beat until smooth. Blend in deviled ham. Fill egg whites; press together, forming whole eggs. Chill. Soften gelatin in ¼ cup chicken stock. Bring remaining stock to boil with a sprig of tarragon; simmer for 2 to 3 minutes. Remove tarragon; dissolve gelatin in hot liquid. Cool; add wine. Pour a ½-inch layer of gelatin mixture into 4 custard cups; chill until set. Place 1 egg in each cup; fill with gelatin mixture. Chill until set. Unmold onto salad greens; place a tarragon sprig on each. Serve mayonnaise separately. Yield: 4 servings.
*Mrs. Vincent Davis, Wives’ Club, Goose AB, Labrador*
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#Green Goddess Seafood Mold ##LEMON LAYER: 1 pkg. lemon gelatin 1 ½ tsp. garlic salt ½ tsp. salt Dash of pepper 1 c. hot water 1 c. cold water 2 tbsp. wine vinegar 1 tsp. chopped parsley ½ c. diced celery 1 c. flaked crab 1⅓ c. boiled diced lobster tail
Combine lemon gelatin, garlic salt, salt and pepper. Dissolve in hot water. Add cold water, vinegar and parsley. Chill until slightly thickened; fold in celery, crab and lobster. Pour into oiled 2-quart mold; chill until almost firm.
##LIME LAYER: 1 pkg. lime gelatin 1 ½ tsp. garlic salt Dash of pepper 1 c. hot pepper ¾ c. sour cream ¼ c. mayonnaise 1 tbsp. wine vinegar 1 2-oz. can anchovies, finely chopped
Combine lime gelatin, garlic salt and pepper. Dissolve in hot water. Add sour cream, mayonnaise, vinegar and anchovies. Whip until well blended. Spoon mixture over lemon gelatin. Chill until firm. Garnish with watercress, if desired. Yield: 6-8 servings.
*Mrs. Nancy Arnold, Toledo, Ohio*
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#Lobster Rounds Sandwich bread 1 can lobster meat White sauce 1 egg yolk, beaten Salt and pepper Dry sherry Grated cheese
Cut bread into small circles, 1½ inches in diameter. Shred lobster; mix with enough white sauce to hold meat together. Add beaten egg yolk; season with salt, pepper and sherry. Pile mixture on bread rounds; sprinkle with grated cheese. Broil until cheese is browned.
*Mrs. Samuel B. Thornton, Pres. Officers’ Wives’ Club, Ansbach, Germany*
#Bajan Mystery Sandwiches 2 hard-cooked eggs ¼ lb. sharp cheddar cheese ½ sm. onion ½ sweet pepper ⅛ tsp. salt 1 tin of sardines or anchovies Vegetable oil
Put all ingredients through food mincer, using finest cutter. Mix thoroughly. If needed, add oil until of spreading consistency. Allow to stand for several hours to blend flavors. Spread on crackers or small toast rounds for snacks. Yield: 12 servings.
*Mrs. William S. Fortenberry, Officers’ Wives’ Club, Antiqua, T.W.I. Island*
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#Zippy Tomato-Cheese Salad 1 c. tomato sauce 1 c. cottage cheese, drained ½ tsp. salt ½ tsp. horseradish 1 2¼-oz. can deviled ham ¼ to ½ tsp. onion juice ½ c. stuffed olives, sliced 2 tbsp. catsup
Combine all ingredients except olives and catsup. Beat until well blended. Pour into 9-inch pie plate. Spread catsup on top; garnish with olive slices. Cover securely with aluminum foil. Freeze. Yield: 6 servings.
*Mrs. Fred Beers, Jr., McDonough, Ga., Favorite Recipes Food Fair*
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#Saucy Salad ½ lb. cheese, grated 1 can pimentos, finely chopped 3 apples, finely chopped 3 hard-boiled eggs, finely chopped 3 pickles, finely chopped 1 egg 1 tsp. salt 1 tsp. sugar ½ c. cream or milk ½ tsp. black pepper 2 tbsp. flour
Set aside small amount cheese. Combine remaining cheese, pimentos, apples, hard-boiled eggs and pickles. Combine remaining ingredients; heat in double boiler to custard consistency. Cool. Combine dressing with salad mixture; sprinkle with grated cheese.
*Mrs. L. D. Grimes, Maud, Tex.*
—
#TUNA-LIME RING 2 3-oz. pkg. lime gelatin 2 c. boiling water 2 c. cold water 1 c. dairy sour cream 2 7-oz. cans tuna, drained ½ c. chopped celery ¼ c. chopped canned pimento 1 tbsp. dehydrated minced onion 3 tbsp. vinegar Cucumber slices Parsley
Dissolve gelatin in boiling water. Add cold water; chill until slightly thickened. Beat in sour cream until smooth. Turn into an 8-inch ring mold. Chill until firm. Combine tuna, celery, pimento, onion and vinegar; mix well. Unmold lime ring onto serving platter. Fill center with tuna mixture. Garnish with cucumber and parsley. Yield: 6 servings.
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#Pecan-Sardine Salad 4 tomatoes ¼ c. chopped pecans 2 cans sardines, broken 2 tsp. lemon juice ½ tsp. prepared mustard 3 tbsp. mayonnaise ½ c. diced celery 1 tbsp. chopped olives 4 hard-cooked eggs, cubed Salt and pepper
Peel and halve tomatoes. Dice top of each and add to pecans, sardines, celery, eggs and other ingredients. Place salad on remaining tomato halves. Chill. Serve on endive or Romaine lettuce.
8 Comments
Oh man, I’m glad the obsession with gelatin ended!
I like to cook, but I’m sure that I will never make any of those dishes. I can only imagine the reaction if I served the Bajan Mystery Sandwiches at a family gathering.
Thanks for sharing! Those are quite interesting.
This is why old people were so skinny. If everything that was made for you to eat was inedible I would also be skinny.
I am changing the book’s title from *Favorite Recipes of America* to *Suggested Foods for Nightmares*.
So what’s going on with the ONE CUP of hot pepper in the green goddess seafood mold?
Tuna Lime was the point I stopped reading
The 60s was a culinary nightmare
*Image Transcription: Book Pages*
—
#Part 1 of 2
—
#Creamy Tomato Freeze
1 tbsp. unflavored gelatin
¼ c. cold water
2 c. tomato juice
1 sm. can crushed pineapple, drained
½ c. mayonnaise
1½ tsp. salt
1 carton sour cream
⅛ tsp. dry mustard
¼ tsp. dry ginger
Dash of red pepper
1 tsp. onion juice
Tabasco sauce to taste
Soak gelatin in cold water; dissolve in a little hot tomato juice. Add remaining ingredients, mixing well. Freeze in ice cream freezer or an ice tray. Stir 3 times at 30 minute intervals to prevent flaking. Yield: 8 servings.
*Mrs. James White, Memphis, Tenn.*
—
#Deviled Eggs With Wine
4 hard-cooked eggs
1 tbsp. melted butter
1 tbsp. grated onion
Salt and pepper to taste
2 tbsp. deviled ham
1 tbsp. gelatin
1 c. chicken stock
Tarragon sprigs
½ c. dry white wine
Mayonnaise
Cut eggs into halves lengthwise; remove yolks. Add butter, onion, salt and pepper to yolks; beat until smooth. Blend in deviled ham. Fill egg whites; press together, forming whole eggs. Chill. Soften gelatin in ¼ cup chicken stock. Bring remaining stock to boil with a sprig of tarragon; simmer for 2 to 3 minutes. Remove tarragon; dissolve gelatin in hot liquid. Cool; add wine. Pour a ½-inch layer of gelatin mixture into 4 custard cups; chill until set. Place 1 egg in each cup; fill with gelatin mixture. Chill until set. Unmold onto salad greens; place a tarragon sprig on each. Serve mayonnaise separately. Yield: 4 servings.
*Mrs. Vincent Davis, Wives’ Club, Goose AB, Labrador*
—
#Green Goddess Seafood Mold
##LEMON LAYER:
1 pkg. lemon gelatin
1 ½ tsp. garlic salt
½ tsp. salt
Dash of pepper
1 c. hot water
1 c. cold water
2 tbsp. wine vinegar
1 tsp. chopped parsley
½ c. diced celery
1 c. flaked crab
1⅓ c. boiled diced lobster tail
Combine lemon gelatin, garlic salt, salt and pepper. Dissolve in hot water. Add cold water, vinegar and parsley. Chill until slightly thickened; fold in celery, crab and lobster. Pour into oiled 2-quart mold; chill until almost firm.
##LIME LAYER:
1 pkg. lime gelatin
1 ½ tsp. garlic salt
Dash of pepper
1 c. hot pepper
¾ c. sour cream
¼ c. mayonnaise
1 tbsp. wine vinegar
1 2-oz. can anchovies, finely chopped
Combine lime gelatin, garlic salt and pepper. Dissolve in hot water. Add sour cream, mayonnaise, vinegar and anchovies. Whip until well blended. Spoon mixture over lemon gelatin. Chill until firm. Garnish with watercress, if desired. Yield: 6-8 servings.
*Mrs. Nancy Arnold, Toledo, Ohio*
—
#Lobster Rounds
Sandwich bread
1 can lobster meat
White sauce
1 egg yolk, beaten
Salt and pepper
Dry sherry
Grated cheese
Cut bread into small circles, 1½ inches in diameter. Shred lobster; mix with enough white sauce to hold meat together. Add beaten egg yolk; season with salt, pepper and sherry. Pile mixture on bread rounds; sprinkle with grated cheese. Broil until cheese is browned.
*Mrs. Samuel B. Thornton, Pres. Officers’ Wives’ Club, Ansbach, Germany*
#Bajan Mystery Sandwiches
2 hard-cooked eggs
¼ lb. sharp cheddar cheese
½ sm. onion
½ sweet pepper
⅛ tsp. salt
1 tin of sardines or anchovies
Vegetable oil
Put all ingredients through food mincer, using finest cutter. Mix thoroughly. If needed, add oil until of spreading consistency. Allow to stand for several hours to blend flavors. Spread on crackers or small toast rounds for snacks. Yield: 12 servings.
*Mrs. William S. Fortenberry, Officers’ Wives’ Club, Antiqua, T.W.I. Island*
—
#Zippy Tomato-Cheese Salad
1 c. tomato sauce
1 c. cottage cheese, drained
½ tsp. salt
½ tsp. horseradish
1 2¼-oz. can deviled ham
¼ to ½ tsp. onion juice
½ c. stuffed olives, sliced
2 tbsp. catsup
Combine all ingredients except olives and catsup. Beat until well blended. Pour into 9-inch pie plate. Spread catsup on top; garnish with olive slices. Cover securely with aluminum foil. Freeze. Yield: 6 servings.
*Mrs. Fred Beers, Jr., McDonough, Ga., Favorite Recipes Food Fair*
—
#Saucy Salad
½ lb. cheese, grated
1 can pimentos, finely chopped
3 apples, finely chopped
3 hard-boiled eggs, finely chopped
3 pickles, finely chopped
1 egg
1 tsp. salt
1 tsp. sugar
½ c. cream or milk
½ tsp. black pepper
2 tbsp. flour
Set aside small amount cheese. Combine remaining cheese, pimentos, apples, hard-boiled eggs and pickles. Combine remaining ingredients; heat in double boiler to custard consistency. Cool. Combine dressing with salad mixture; sprinkle with grated cheese.
*Mrs. L. D. Grimes, Maud, Tex.*
—
#TUNA-LIME RING
2 3-oz. pkg. lime gelatin
2 c. boiling water
2 c. cold water
1 c. dairy sour cream
2 7-oz. cans tuna, drained
½ c. chopped celery
¼ c. chopped canned pimento
1 tbsp. dehydrated minced onion
3 tbsp. vinegar
Cucumber slices
Parsley
Dissolve gelatin in boiling water. Add cold water; chill until slightly thickened. Beat in sour cream until smooth. Turn into an 8-inch ring mold. Chill until firm. Combine tuna, celery, pimento, onion and vinegar; mix well. Unmold lime ring onto serving platter. Fill center with tuna mixture. Garnish with cucumber and parsley. Yield: 6 servings.
—
#Pecan-Sardine Salad
4 tomatoes
¼ c. chopped pecans
2 cans sardines, broken
2 tsp. lemon juice
½ tsp. prepared mustard
3 tbsp. mayonnaise
½ c. diced celery
1 tbsp. chopped olives
4 hard-cooked eggs, cubed
Salt and pepper
Peel and halve tomatoes. Dice top of each and add to pecans, sardines, celery, eggs and other ingredients. Place salad on remaining tomato halves. Chill. Serve on endive or Romaine lettuce.
*Mrs. R. C. Bouse, Jr., Port Bolivar, Tex.*