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need salad ideas for a 50's Sock Hop theme event

need salad ideas for a 50's Sock Hop theme event

Old 05-05-2017, 05:33 PM
  #61  
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Originally Posted by cashs_mom View Post
Not in my world. We rarely used mayo in our jello salads. Mostly it was jello and fruit. There was one with Cool Whip and one with cottage cheese, but no mayo in jello salad here.
Gosh, your world must be north of the 49th!

Even when Mom made vegetable jellied salads, they was no mayo.
Sometimes she added some vinegar with the veggies.
But for the most part she would just let the jello sweetness work with the veggies.
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Old 05-05-2017, 05:55 PM
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Originally Posted by cashs_mom View Post
Not in my world. We rarely used mayo in our jello salads. Mostly it was jello and fruit. There was one with Cool Whip and one with cottage cheese, but no mayo in jello salad here.
Never heard of mayo in jello salads til we moved to Colorado. Do not care for it.
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Old 05-05-2017, 06:25 PM
  #63  
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Here is a recipe from the Watkins Cook Book (Copyright 1938)

Beet Salad - Dice cooked beets and cold boiled potatoes, blend with French Dressing. Add grated hard cooked egg over top.

French Salad Dressing

1 cup Olive Oil
1/4 cup Sugar
3/4 cup Catsup
1/2 cup Vinegar
Juice of one Lemon
1/4 teaspoon Watkins Paprika
1 teaspoon Salt
1/4 teaspoon Watkins Red Pepper
Sugar to taste
Worcestershire Sauce

Blend all ingredients. Shake well before using.

For Tart French Dressing: Omit sugar, add 1/2 teaspoon Dry Mustard to dry ingredients and increase vinegar or lemon juice three tablespoons.
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Old 05-06-2017, 05:30 AM
  #64  
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Originally Posted by bearisgray View Post
For us, red Jello (strawberry. raspberry, or cherry flavored) was dessert -

If made with canned fruit cocktail, sliced bananas, AND topped with real whipped cream - it was "fancy fare"
YUP, strawberry jello and bananas is what we had and real cream. We ate well back then with jello as something special.
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Old 05-06-2017, 05:35 AM
  #65  
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JENNR8R, that is a recipe I have never heard of. Will keep the dressing recipe as it sounds very good. Had not thought of using my very old cook books but it looks like they used real foods that must have been home grown.
Do not use the antique books since DH passed, he liked some of the old recipes as memory meals.
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Old 05-06-2017, 06:18 AM
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Originally Posted by farmquilter View Post
JENNR8R, that is a recipe I have never heard of. Will keep the dressing recipe as it sounds very good. Had not thought of using my very old cook books but it looks like they used real foods that must have been home grown.
Do not use the antique books since DH passed, he liked some of the old recipes as memory meals.
This was my mother's cookbook. I enjoy reading through it. The recipes are simple compared to nowadays. Although some ingredients would be hard to come by such as "top milk, compressed yeast cakes, Bar le duc, Knuckle veal, shin of beef, larded beef, sweetbreads", etc.

Lots of the fresh vegetable recipes call for crisping the ingredients in iced water. I don't remember having that instruction in a recipe that I've used.
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Old 05-20-2017, 07:48 AM
  #67  
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Pasta Salad always goes well.
Mosacalli Salad--Boil pasta, drain after rinsing. Add your choice of veggies-Tomatoes, Onions, Carrots, Cucumber, ect These are my favorite to add veggies. Black and Green Olives are also tasty.
Let chill for several hours and serve.
Makes a big salad and they all like.
Use an Oil dressing and stir often.
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Old 06-04-2017, 09:59 PM
  #68  
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I made the lime jello salad a lot, but never knew to use the horseradish. It does sound good and I will try it.
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Old 06-05-2017, 06:57 AM
  #69  
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make whatever, you don't have to eat it
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Old 06-05-2017, 11:15 AM
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popular ones in our family (late 50's early 60"s)was Ambrosia or "heavenly hash" .
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