This would work well as a sandwich spread or as an
ingredient in tuna salad or egg salad. One could even use it in the potato
salad recipe posted a few days ago.
Wednesday
Monday
Avocado and Shrimp Salad
While I like most of the ingredients in this recipe I would
never have thought of combining them into this. Imagine my surprise when I
searched the Web and found dozens of variations of avocado and shrimp salad.
Unlike a few earlier salads that seemed bizarre to me I would probably try this
one.
Friday
Pea Salad
If you like peas I suppose this easy salad might sound good
to you. Since I don’t like peas I guess I don’t have anything else to say about
this one!
Wednesday
Potato Salad
Everyone who makes potato salad has their own take on the
dish, and I don’t think any of them turn out quite the same. I’m usually pretty
adventurous when trying other potato salad recipes; the only versions I don’t
like are the sweet ones. This one from the old recipe box is simple and to the
point. I posted my version on my other blog, The Buck List, which you can check
out here if interested.
Monday
Baked Apples and Cranberries
This simple recipe sounds pretty good. If you don’t like
cranberries you could try another fruit to stuff the apples with, or take it in
a different direction and stuff them with caramel or chocolate.
Friday
Cabbage Salad
Surprise! Another salad recipe! I looked at the ingredients
of the first ten or so cabbage salad recipes I found on the Internet and none
of them included pineapple, marshmallows or whipped cream. I’m getting the idea
that salads used to be more loose and carefree before they became so rigidly
healthy.
Wednesday
Orange Salad
It seems with each passing “salad” recipe we come across the
ingredients become ever more random. You can almost imagine whipped cream being
substituted with peanut butter, or cottage cheese, and nobody would care. Include
white grapes? Why not green olives stuffed with pimento? Banana cubes, you say?
Let’s try sauerkraut instead!
Monday
Two Salads
The cranberry salad gives instructions for preparing it with
either whole or chopped berries. As for the apple salad if you have ever boiled
them you know how hard it would be to accomplish this recipe without destroying
the cored apples. Also, I have come to understand that if a recipe from this
era has salad in the title you can almost bet there will be cottage cheese
involved.
Friday
Hollywood Salad
This salad looks like it was invented by just grabbing
whatever could be found in the refrigerator and tossing it all together in a
salad bowl, like a Cobb salad. If you don’t like a particular ingredient just
substitute it for one you do like.
Wednesday
Two Recipes
This is a little blurry because the glue used to affix the
recipes to the card has come loose in places, making them wavy. The tuna recipe
sounds good served as recommended, but might make for a tasty sandwich spread
as well. As for another tapioca recipe,
I’m thinking either the owner of this recipe box was obsessed with tapioca or
it was really, really popular in the 1950’s and ‘60’s!
Monday
Good Salad
I did an online search for “Goad Salad” and all I could find
were recipes that included goat cheese. A search for “Good Salad” brought up a
variety of recipes, none of which were similar to this one. My first thought
when looking over the ingredients was this recipe must be some kind of a
practical joke, maybe something to serve on April 1st. How else can
one explain the coupling of horse radish, Jell-O, salad dressing and walnuts?
But then I remembered this
recipe, and it all made sense.
Friday
Orange Meringue Custard
This recipe for orange meringue custard only has four
ingredients, one of the simplest we have yet found in the old recipe box. Do
you think it would be any better with a crust?
Wednesday
Vanilla Custard
When I read this recipe Led Zeppelin’s “Custard Pie” started
playing in my head. If you know the lyrics you know the song has nothing to do
with custard pie, but that’s what happened. Using the trusty Internet I found
that custard has been a part of French cuisine for a long time and was popular
during the Middle Ages. I wonder if this would freeze well to serve as frozen
custard?
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