recipes

Monterey Soufflé Salad, Tuna waffles, Banana Candle, and many more like Hot Dr. Pepper poured over slices of lemon. Similar recipes from the past have evolved drastically.

Like people can do anything if they are willing so, then people can eat any weird things if they put their minds on it. Who over here is not aware of Bear Grylls who can eat anything wild without any swing.

Listing down 30 recipes from the back showing the taste we used to have now changed with time.




Jellied Tomato Refresher

Jellied Tomato Refresher

Monterey Soufflé Salad

Monterey Soufflé Salad

Party Sandwich

Party Sandwich

Frozen Cheese Salad

Frozen Cheese Salad

Lime Cheese Salad

Lime Cheese Salad

These vintage party food recipes from the 50s are “the result of food fashion—but not just of a food ‘fad.’” – In the opinion, of Professor Cooke. He also said –

“That is, the basic flavor combination is something that reaches across the decades. What you’re describing may seem very odd to us in the 21st century, but the taste combinations—savory and sweet (tuna waffles, ham and bananas) or sweet and sour (mayo with lime) are surely very familiar.”

The Professor continued –

“There were ‘fads’ at mid-century: think of cookbooklets demonstrating how to decorate one’s ham with slices of canned pineapple, topped with the bedazzling red of a maraschino cherry, for example! And you don’t mention the jaw-dropping recipes incorporating marshmallows in main course dishes, recipes that were brain children of corporate marketing departments.”

Lettuce Salad

Lettuce Salad

Cup Steak Puddings

Cup Steak Puddings

“But if we were to create one of today’s favorites from scratch, say, Pad Thai, we would start from the same basic taste combinations you describe in what at first glance seem like bizarre plate partners,”

Professor Cooke explained how things haven’t changed as much as we believe.

“Cooking bitter tamarind with water, raw sugar and fish sauce will build the basic foundation (sour, salty and sweet). To that one would add the requisite green onions, bean sprouts, and noodles—and likely some additional flavor notes such as shallot, garlic, and perhaps dried turnip (salty and sweet) to deepen the flavor.”

Almonds In A Haystack

Almonds In A Haystack

Terrine Of Garden Vegetables

Terrine Of Garden Vegetables

Every generation has its own fashions and oddities. Hence, with time speeds up to grow automatically things around us change. Whether talking about snacks, dinners, or clothes.

Ham And Bananas Hollandaise

Ham And Bananas Hollandaise

Banana Candle

Banana Candle

Seven-Up In Milk

Seven-Up In Milk

Igloo Meatloaf

Igloo Meatloaf

We have brought you recipes from the ’50s and here are some dishes with their cooking ingredients and duration for you all.

Piquant Herring Salad

Piquant Herring Salad

Preparation time: 15 mins.

Main utensil: a sharp knife

For 4 people you need:

4 pickled herrings

1 small onion

1 eating apple

2 teaspoons lemon juice

1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)

salt

white pepper

To pick 6 herrings:

Brine: 2 oz. salt

1-pint water

Spiced vinegar:

1-pint vinegar, preferably white

1 tablespoon pickling spices

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw-top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend the rest of the apple, onion rings, cream, and 1/2 teaspoon lemon juice. Season well.

TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yogurt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Celery Victor

Celery Victor

Prawn Stuffed Apples

Prawn Stuffed Apples

Preparation time: 10 mins.

Main cooking utensils:

bowl, wooden toothpicks

For 6 people you need:

6 red-skinned eating apples lemon juice

Filling: 3 tablespoons thick mayonnaise

1 teaspoon tomato paste

dash Tabasco sauce

2 pickled cucumbers, finely sliced

4 stuffed olives, chopped

2/3 cup peeled prawns or shrimp

1 tablespoon chopped parsley

Garnish:

6 whole prawns or shrimp

6 stuffed olives

1. Cut off the tops of the apples, and scoop out the insides to hollow them.

2. Remove all core and pips and dice remaining flesh.

3. Sprinkle the apples with lemon juice to prevent discoloration.

4. Mix the chopped apple with all the other filling ingredients.

5. Just before serving, pile into the apple cases.

6. Decorate with prawn and a stuffed olive on a wooden toothpick.

TO SERVE: With a green salad.

TO VARY: Use the same filling with the addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.

Baked Bologna Jubilee

Baked Bologna Jubilee

Sweet And Sour Fish

Sweet And Sour Fish

INGREDIENTS:-

One fish (about 1 1/2 lb; use either yellow fish or garoupa)

2 tbsp oil

Oil for deep frying

Seasoning for fish:-

1 tsp. salt

1/2 tsp. glutamate

1 tbsp. cornflour

1 1/2 tbsps. dry sherry

Sweet and sour sauce:-

1/3 cup white vinegar

3 tbsps. tomato sauce

1/2 cup sugar

Half tsp salt

1/2 cup water

1/4 cup diced onions

Big 1 red pepper (diced)

1 tbsp. cornflour

1 tbsp. oil

METHOD:-

1) Wash fish and dry thoroughly with a clean cloth

2) Cult slanting slits along with the fish.

3) Marinate fish with seasoning.

4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).

5) While the fish is still deep frying, heat 2 tbsp oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.

6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour the sauce over it. Serve hot.

Chilled Celery Log

Salad Loaf

Salad Loaf

Hostess Tree

Hostess Tree

Cranberry Candles

Cranberry Candles

Tuna Mold

Tuna Mold

Potato Fudge

Potato Fudge

Ham ‘N’ Lima Bean Sadness Casserole

Ham ‘N’ Lima Bean Sadness Casserole

Ham In Aspic

Ham In Aspic

Philadelphia Cream Cheese

Philadelphia Cream Cheese

Crown Roast Of Frankfurters

Crown Roast Of Frankfurters

Perfection Salad

Perfection Salad

2 envelopes unflavored gelatine

1/2 cup sugar

1 teaspoon salt

1 can (12 oz) apple juice

1/2 cup lemon juice

2 tablespoons vinegar

1 cup shredded carrot 1 cup sliced celery

1 cup finely shredded cabbage

1/2 cup chopped green pepper

1 can (4 oz) chopped pimiento

1. In a small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup of water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into a medium bowl. Refrigerate 1 hour, or until mixture is the consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours, or until firm.

6. To unmold: Run a small spatula around edge of mold; invert onto a serving plate. Place hot dishcloth over mold; shake gently to release.

Repeat, if necessary. Liftoff mold. refrigerate until ready to serve. Makes 8 servings.

Silhouette Salad

Silhouette Salad