1947 Recipe: Green Bean Salad

It’s hot. Very hot. And it’s only the beginning.

So, lets make some cold recipies that we can find in this new-to-me cookbook that will take us back to when our grandparents were still around. (at least some of us)

hi and welcome back it’s hot it’s summertime it’s spring is not here anymore um even though it’s not summertime yet it’s summertime it’s uh highed index of 101 right now and in my car it’s probably 110 so I look through the new book that I got and some of these salads are taking me back to my childhood memories a lot of them have French salad uh dressing in it now French if I remember right was pretty popular in the 70s but took Ranch took it over in the 80s and I do believe that um Ranch is staying where it’s at everybody’s you know dunking their everything in ranch dressing uh they don’t have the recipe for French dressing that I found yet I’m pretty sure it’s in here there’s other salad dressings in here but we’re going to go ahead and make some green bean salad and some cucumber onion salad now grandpa went out and CAU a catfish so that’s going to be uh cooked as well one thing that’s the green bean salad does require is one hardboiled or hard cooked egg yolk mince um so we’re going to go ahead and boil some eggs for this and we’re going to go ahead and get started okay so here’s the catfish we’re going to go ahead and and put some seasoning on it just very light seasoning you want to be able to taste that Lake water put this in the oven let this cook now for the EG eggs what you want to do is you want to start your boiling your water okay in a pot put the lid on the lid will retain more heat as the water gets warmer and it’ll come up to temperature faster you want this on medium high you don’t never want to put anything on high high you can uh injure yourself now you can add salt to this I’m not going to because it’s eggs but anytime you boil something like potatoes or beets uh put a pinch of salt in there to help uh season the the the water while you’re boiling the the vegetables and if I look tired I am tired I get blood yesterday and uh also I went through physical therapy for my shoulder I have what’s called frozen shoulder and it’s a painful it’s it’s worse than labor it really is um what’s going on is that there is a fluid sack in your shoulder that is right in the middle of your collar bone your uh arm bone right here and your scapula uh it holds all your tenants uh tend tendons together and if that gets inflamed or infected then it pulls all your tants get T tendons together it pulls all your tendons together and your it gets more painful and your arm becomes like this and you can’t move it and and it even tries to get even Tighter and Tighter and Tighter because that sack right there is expanding so your tendons are Contracting and the only way that you can fix it is to move your arm and have somebody help you move your arm which is incredibly painful like I said worse than labor pains if you’ve ever birth you know what that’s like there is a lot of salads here I have cifl cauliflower and shrimp salad celery salad Cardinal salad uh cabbage salad California SLO apparently that’s different Pennsylvania cabbage salad uh cucumber jelly salad there’s a few jelly recipes in here I am going to let the midwestern mom take those over those are not going to to be my favorites lettuce salad obviously uh potato salad spinach salad tomato salad or excuse me tomato surprise salad something called alligator par salad believe it or not has no alligator in it alligator PA is what they used to call an avocado back in the ‘ 40s now that this is boiling go ahead and put in an egg or two going to do a couple cuz these make great snacks too I got one broken we can use that one for this for for the green bean turn it down to medium and let that boil for 10 minutes okay these are done we’re going to turn off the stove top take these out one of them did crack that’s the white that you see there that is somewhat normal whenever you have a hot cold egg going into a hot liquid and to avoid that start with cold water put the eggs in bring it to it boil we’re going to go ahead and drain these and let these cool completely before we shell them and we can cut one up to put on the green beans this is going to be quick okay I have a quart of green beans there’s a little bit of squash in there that’s not going to hurt anything but you want about a quart of cooked green beans you’re going to drain [Music] it put it in your bowl to this we’re going to add about a tablespoon of chopped onion fine and minced about that much that may be a little bit oniony now it’s calling for 1/4 cup of French dressing I don’t have that we’re going to go ahead and use balsamic vinegar my mother likes French dressing more than I do but I would not use a creamy dressing with this I’m guessing you you could probably use Italian as well and then we’re going to go ahead and stir this up put it in the fridge until the egg is ready to be peeled and then we can go ahead and plate this all right so here’s the Cucumbers we’re going to add we going to do three yeah let’s go ahead and do three these I like these a lot better than the regular cucumbers you don’t have to peel them you don’t have to do anything with them cuz the Skins are also really nice and tender this is also a really simple recipe the only thing with these is you know let them letting them sit and marinate for a little bit so if you want to do this for lunch go ahead and throw this in together in the uh evening for the next day’s lunch or in the morning but if you want it for dinner make it lunch at lunchtime and as you’re you’re able to harvest more cucumbers and tomatoes this will be really nice fresh grown okay we’re going to add about A4 of an onion I’m also going to mince this up you can add them as strips if you wish there’s a lot of uh restaurants and re recipes that call for the strips it doesn’t matter also they call for red onions not white I don’t have any red and then you’re going to want to cut up some tomato I’ve got some cherry tomatoes here that need to be eaten so we’re going to go ahead and have these and then add them okay just go ahead split them in half and throw them in now for this one I like regular Italian okay bomic is a little bit strong with the Cucumbers but for this you’re still going to want to use a/4 of a cup stir to this together and then let it marinate at least an hour before serving and that was quick we got two salads done in less time it took to cook catfish okay got your egg we’re going to go ahead and plate the green beans this is how they used to present it on the kitchen table well not exactly that come on back in back in the lettuce there we [Music] go they would get their fancy lettuce and they call that a salad we’re going to go ahead and it says to crumble the yolk over it but we’re going to go ahead and just put the slices on seems a waste to just use the yolk and not the white itself and you’re going to serve this as well or eat this for lunch [Music] with the catfish you can use any protein uh that you wish it’s going to be more salads this year it’s going to be unbelievably hot intensely hot um I think that’s the only thing that we’re going to be able to survive 5 with it being so intensely hot this this summer and we know it’s going to be intensely hot this summer ovens are not going to be used as much barbecues maybe depending I might get a like a little Habachi or something like that to put in the in the backyard cuz firing that big smoker that I’ve got has a lot of heat and we don’t need that we just need a little bitty to be able to do at dinners and stuff so I may be able I may do that just to be able to save on heat in the in the air conditioning for the house I am also going through our stores uh getting rid of what’s gone bad what’s popped uh you have to do that about twice a year okay whenever the weather changes like this you want to go through your stores see what is needs to be thrown and then wash your jars and put them up for until they’re needed again um this I think in 2020 everybody started hoarding food and reasonably so because they didn’t we didn’t know what was going on I have a lot from 2020 that we haven’t even eaten like jellies and stuff like that we only go to through like two jars a year Max and I’ve I I made batches of this stuff not knowing if we were ever going to be able to leave our houses again along with the meat you want to check your stock chicken stock pork stock beef stock check your make sure your uh oils haven’t got have not gotten ranted that way you can keep that continuous going and by now you should know how much your food that your your household actually does eat throughout the year uh that way you are not overstocking and uh creating more food waste now none of this is going to waste I do have a compost pile I also have my worms they’re still living they’re still cooking and their descendants upon descendants upon descendants have taken over the little form that I have I thought about expanding but I went I don’t want the Flies so that’s it for today thank you for joining hope you enjoyed and we’ll see you next time