Hey, my mom used to make that!

Retro Recipe: Warm Potato Salad with Ham

This recipe is from 1990.

4 cups cubed, scrubbed red potatoes
3/4 cup water
1/4 cup finely chopped onion
1 tsp. Dijon-style mustard
1/8 tsp. black pepper
3 tsp. cider vinegar
One 6-3/4 ounce can Hormel Chunk Ham
2 tbsp. chopped parsley

Mix first five ingredients together in a saucepan. Cover and heat to a boil. Simmer 15 minutes. Meanwhile, drain ham, saving broth. Break ham into chunks. Stir ham broth and vinegar into potatoes. Continue simmering, uncovered, 10 minutes. Remove from heat and stir in ham chunks and parsley. Cover; let stand 10 minuted. (For creamy salad, stir in 1/2 cup sour cream with ham.)

Click here for a retro recipe for Turkey-Apple Salad.

Retro Fruit Salad Dressing

 Not sure how I feel about adding oil to my fruit salad. 

 This recipe comes from a 1952 ad.

1/2 cup orange juice
1/4 cup pineapple juice
1/4 cup lemon juice
1 cup Kraft Salad Oil 
2 teaspoons sugar
1 teaspoon salt

Combine all ingredients in a glass jar with a tight-fitting lid. Shake until ingredients are thoroughly blended. Chill dressing to heighten flavor. Shake well each time before using. 

 Click here for another fruity dessert recipe from the past.

Via hmdavid

3 souper salads from 1961

My mother said, "If you can't say anything nice, don't say anything at all."

So —

 

Creamy Tuna Salad

Sprinkle 1 env. unflavored gelatine on 1/2 cup cold water to soften; place over boiling water; stir until gelatine is dissolved. Blend 1 can Campbell's Cream of Celery Soup with 3-oz. pkg. cream cheese; add dissolved gelatine, a 7-oz. can tuna (drained and flaked), 1/2 cup shredded carrot, 1/3 cup chopped celery, 2 tbsp. chopped parsley, 1 tbsp. lemon juice. Pour into 1-qt. mold. Chill; serve on crisp greens. 4 servings.

Ham-Macaroni Salad

Mix 1 can Campbell's Cream of Chicken Soup with 1/4 cup chopped celery, 1/4 cup chopped onion, 2 tbsp. chopped green pepper, 1/2 tsp. prepared mustard, dash of Tabasco, dash pepper. Stir in 2 cups cooked macaroni (4 oz. uncooked), 1 cup diced cooked ham. Chill. 4 to 6 servings.

Shrimp Lamaze

Blend 1 can Campbell's Tomato Soup with 1 cup mayonnaise. Add 1/4 cup sweet pickle relish, 1/2 tsp. grated onion, 1/2 tsp. prepared mustard, and 1 tbsp. lemon juice. Makes about 2 1/2 cups dressing. Serve over cooked shrimp, lettuce wedges, hard-cooked eggs or mixed greens.

Click here for another soup-er supper.

Retro Recipe: Under the Sea Salad

With a name like Under the Sea Salad, you'd expect to find some kind of seafood on the ingredients list. But you would be wrong.

The recipe explains, "Pears and cream cheese lie beneath a clear, sea-green layer after unmolding."

This salad got its name because the author thinks green Jell-O looks so much like the ocean.

No. It doesn't.

I've lived in seaside towns since the age of 8 and I can tell you with absolute certainty, the ocean looks nothing like green Jell-O.

Now that I've cleared that up, let's look at this recipe.

It's actually a pretty nice recipe.

1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin
1/4 tsp. salt
1 cup boiling water
1 can (1 lb.) pear halves
1 tbsp. lemon juice
2 packages (3 oz. each) cream cheese
1/8 tsp. ginger

Dissolve Jell-O and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to Jell-O. Measure 1 1/4 cups into a 1-qt. mold. Chill until set, but not firm.

Meanwhile, soften cheese until creamy. Gradually add remaining Jell-O, blending until smooth. Add ginger. Chill until very thick. Fold in pears. Spoon into mold. Chill until firm. Unmold on crisp lettuce. Makes about 4 cups or 8 side salads.

 Click here for another retro molded salad recipe.

Via Victoria Belanger

Retro Pasta Salad

Here's the 1955 recipe for Rainbow Toss.

Ingredients: 8 oz. pkg. elbow macaroni; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup sliced celery; 3/4 cup diced cucumbers; 1/3 cup diced green peppers; 1/4 cup minced onion; 1/4 cup sliced stuffed olives; 1/4 cup olive liquid; 4 chopped hard-cooked eggs; 1/2 cup mayonnaise; 2 pkgs. Somerset luncheon meat; 1 Tbsp. prepared mustard.

Cook and drain macaroni; slice meat in 1/4" strips; mix with remaining ingredients. Toss well; chill. Serves 8.

Click here for a 1939 recipe for Salad a la Russe.

Via tickytacky

It's a salad, it's a candle, it's a retro recipe that will brighten your Thanksgiving table

This is basically a molded salad with a birthday candle stuck in it. Call me crazy but I think this is AWESOME.

Here's how to make these retro cranberry candle salads.

1 1-lb. can Ocean Spray Whole Cranberry Sauce
1 3-oz. pkg. red, yellow or orange fruit-flavored gelatin
1 cup boiling water
1/4 tsp. salt
1 tbsp. lemon juice
1/2 cup Hellmann's Real Mayonnaise
1 apple or orange, peeled and diced
1/4 cup chopped walnuts

Heat cranberry sauce, strain, set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice.

Chill until thickened enough to mound slightly when dropped from a spoon.

Beat in mayonnaise with rotary beater until light and fluffy. Fold in cranberries, fruit and nuts.

Divide mixture evenly into eight 6-oz. fruit juice cans. Chill 4 hours or longer. Unmold. Garnish with real mayonnaise to taste.

To flame: Cut thin birthday candles in half to shorten. Insert into tops of cranberry candles. Light.

 

Via livejournal

 

Salad a la Russe, 1939 recipe

Here's the recipe for Salad a la Russe as it appears in a 1939 recipe booklet from Mazola Oil.

3 cups finely shredded cabbage
1 cup bright colored vegetables — cooked peas and string beans, grated raw carrots, diced firm raw tomato
Well-seasoned French dressing (see link at bottom of this post)
Thin slices salami or other sausage
Anchovies or boneless sardines
Pimiento strips
Ravogote Mayonnaise (see recipe below)

Combine vegetables, marinate with French dressing and chill. Serve from salad bowl or use individual service, garnishing with sliced meat, fish and pimiento slices. Pass Ravigote Mayonnaise separately.

Ravigote Mayonnaise

1/4 cup vinegar
1/4 cup Mazola
2/3 cup sweetened condensed milk
1 egg yolk
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains cayenne

1 tablespoon tarragon vinegar
1 teaspoon finely minced capers
1 teaspoon minced parsley
1/2 teaspoon onion juice
1/4 teaspoon salt
1/16 teaspoon cayenne

Place first 7 ingredients in order given in a pint jar. Fasten top of jar firmly and shake vigorously for one or two minutes. Chill, then add 1 tablespoon tarragon vinegar, 1 teaspoon finely minced capers, 1 teaspoon minced parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt and about 1/16 teaspoon cayenne.

Click here for a recipe for French dressing from a 1920s recipe booklet.

Via Millie Motts

Cling Peach Cups, 1977 recipe

Here's the 1977 recipe for Cling Peach Cups.

1 cup ham cubes
1/2 cup celery slices
1/2 cup chopped grape halves
1/2 cup chopped apples
1/2 cup chopped walnuts
29-oz. can cling peach halves, drained
lettuce
1 tablespoon brown sugar, packed
1 cup whipped topping
1 teaspoon grated orange rind
1/2 cup Miracle Whip Salad Dressing

Combine ham, celery, grapes, apples and walnuts; toss lightly. For each salad, place two cling peach halves on lettuce-lined plate. Fill with 3/4 cup fruit mixture and sprinkle with brown sugar. Chill. Combine Miracle Whip, whipped topping and orange rind; mix lightly. Spoon over filled cling peach halves. Garnish with additional orange rind, if desired. 4 servings.

 Click here for a retro cocktail recipe made with peach halves.

Via Old Advertising

"Delight a man" with this egg salad

Here's the recipe for Deviled Egg Salad as seen in the above ad.

Soften 1 envelope Knox Unflavored Gelatin in 1/2 cup cold water. Place over boiling water and stir until gelatin is thoroughly dissolved.

Add 1 teaspoon salt, 2 teaspoons lemon juice, 1/4 teaspoon Worcestershire. Cool about 10 minutes.

Stir in 3/4 cup mayonnaise or salad dressing.

Add 1 1/2 teaspoons grated onion, 1/2 cup finely diced celery, 1/4 cup finely diced green pepper, 1/4 cup chopped pimento (optional), 1 1/4 cups (4) chopped hard-cooked eggs.

Turn into one large or 4 individual molds. Chill until firm. Unmold on salad greens. Garnish with hard-cooked egg wedges and mayonaisse, if desired.

Makes 4 servings.

 Click here for a 1988 recipe for Hidden Valley Club Salad.

Via Charm and Poise

Retro-atrocious Super Salad Loaf

Have a look at this recipe. It's hysterical. (Unless you're the poor sap who has to eat it.)

To make it, one starts by carving a hole out of an unsliced loaf of bologna. Then one fills the hole with a mashed peas and gelatin combination.

And this is a recipe you serve to company. Yikes.

Here's the World War II-era recipe for Super Salad Loaf:

Scoop out center of a 1 1/2-pound piece of bologna, leaving a shell.* Soak 1 tbsp. plain gelatin in 2 tbsp. cold water and dissolve over hot water. Mix 1 1/4 cups cooked mashed peas with 1 tbsp. Real Mayonnaise, 2 tsp. minced onion, 1/2 tsp. salt, 1/4 tsp. pepper. Add dissolved gelatin and pack into bologna shell. Chill thoroughly. Place on platter on salad greens. Heap with Real Mayonnaise. Garnish with radish roses, parsley and onion rings, as illustrated.

*NOTE: Use left-over bologna in sandwich fillings for next day's lunches.

Click here to see another thifty loaf recipe, this one from 1949.

Via genibee