Wednesday

Magic Mayonnaise


 
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.

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?