need salad ideas for a 50's Sock Hop theme event
05-05-2017, 05:33 PM
#61
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Location: Ontario, Canada
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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.
05-05-2017, 05:55 PM
#62
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05-05-2017, 06:25 PM
#63
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Location: Manassas, VA
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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.
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.
05-06-2017, 05:30 AM
#64
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Location: Michigan Thumb
Posts: 1,956
YUP, strawberry jello and bananas is what we had and real cream. We ate well back then with jello as something special.
05-06-2017, 05:35 AM
#65
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Location: Michigan Thumb
Posts: 1,956
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.
Do not use the antique books since DH passed, he liked some of the old recipes as memory meals.
05-06-2017, 06:18 AM
#66
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Join Date: Dec 2010
Location: Manassas, VA
Posts: 2,009
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.
Do not use the antique books since DH passed, he liked some of the old recipes as memory meals.
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.
05-20-2017, 07:48 AM
#67
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Join Date: Feb 2010
Location: Pittsburg, Kansas
Posts: 1,691
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.
Mariah
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.
Mariah
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