"Retro" Salads or "Just Plain Weird"?

These salad recipes come from the Toll House, where chocolate chip cookies were invented, and date from at least 1948. I thought they were kind of bizarre. I usually find stuff like this in vintage cookbooks. Anybody else have the same experience and want to share some recipes? Thanks.

"CARROT" SALAD (or "Let's mess with the Easter bunny's mind.")

Season cottage or cream cheese with salt and pepper, and soften with a little cream. Shape into small "carrots". Roll in grated raw carrot and insert a carrot leaf or two in large end. Serve on lettuce with French or Mayonnaise dressing. Allow 2 "carrots" for each serving.


GINGER AND PEAR SALAD

Cut peeled pears lengthwise in thin slices. Arrange in circles on lettuce be, so that slices form petals of a flower. Put a little chopped ginger in center of each. Use strips of green pepper for stems. Serve mayonnaise seperately. Allow 1 pear for each serving.

Bon appetit!

Great recipes and old posts refuse to die: http://www.candyboots.com/wwcards.html

Thank you KimChee! You've given me reason to bring up "The Gallery of Regrettable Food" again! Here is a beautiful image of a retro salad from the Gallery:


Looks delectable, doesn't it? Dig in!!

For those who haven't visited before, here is the link:
http://www.lileks.com/institute/gallery/index.html

GRAMPY AND MEOWZART: Thanks so much! Enjoyed your posts! That salad looks positively , Meowzart.

Here's a couple of funky appetizer recipes from the same Toll House cookbook. Maybe some of you will dig these, I don't know.

SEAFOOD MORSELS

Pierce hot fried scallops, oysters, clams, shrimps, or tiny fish balls with toothpicks and arrange on a tray around a center of cabbage, eggplant, or red cabbage, which has been hollowed and filled with Russian Dressing to dip fish into.


BROILED FRUIT BITS

Roll in bacon strips pineapple wedges, pieces of orange or grapefruit peel, or 1-inch squares of watermelon (!), pear, peach, or any spiced fruit. Fasten with a toothpick and broil.

The "Candlelight Salad" from the Sterns Square Foods book was one of the strangest I have seen. A banana was the main ingredient.

Thanks, Lone Star, I was just thinking of the candle salad with mayo melted wax dripping down the banana and couldn't remember where I saw it.

My great-aunt used to make Mrs. Peachy salads - an inverted canned peach half on a lettuce leaf with thin strips of Velveeta (peeled off with the vegetable peeler) for hair, a half maraschino cherry mouth and raisin eyes.

Just curious...does anybody have a picture of that "Candlelight Salad" that they could post for us? Thanks!

This thread reminds me of some recipes in a kid's cookbook I had - I think it was put out under the Better Homes & Gardens stamp. One highlight was a two-page spread of animal-shaped "salads" based on bananas. My favorite was the Mouse Salad - a banana half with almond ears, raisin eyes and a licorice string for the tail. There was also a Monster Salad made from a banana coated with mayonnaise and rolled in green-tinted coconut "fur."

Actually, except for the hyper-cautious tone - the instructions would say things like "ask an adult to turn on the oven," and Step One in every recipe was "wash your hands," - it was a pretty decent cookbook.

Here's a couple more from another vintage cookbook (c. 1950)--one's an appetizer, the other's a salad.

"WEDGIES" (I got a kick out of the title.)

Spread 4 slices of large bologna or minced ham with softened cream cheese seasoned with onions or chives and mustard. Place slices together (like a layer cake). Spread with cheese over top and sides, decorate with sliced olives. Chill. Cut into wedges.


JACK-O-LANTERN SALAD BOWL ("For Hallowe'en entertaining")

Cut Jack-0-Lantern face in hollowed out pumpkin. Line with cabbage leaves. Fill with Cabbage-Pineapple Salad or other salad for Hallowe'en entertaining. (Cabbage leaves prevent salad from falling through slits.)

CABBAGE-PINEAPPLE SALAD: Finely shredded cabbage, a little salt, well-
drained cut-up pineapple, cut-up red apple, marshmallows;
fold in mayo to coat everything.

This was in one of my grandmothers old cookbooks.

BACHELOR SALAD

Cut a head of iceburg lettuce in half. Throw one half away.
Pour a bottle of Thousand Island dressing over the other half.
Stand over the sink and eat.

quote:

Originally posted by Lone Star

BACHELOR SALAD

Cut a head of iceburg lettuce in half. Throw one half away.
Pour a bottle of Thousand Island dressing over the other half.
Stand over the sink and eat.

Now, THAT'S my kind of salad!

This thread is cracking me up...

I know this was posted somewhere way back, but I think a couple of you would agree that this goes in the "weird" catagory; http://www.chachich.com/mdchachi/jpizza.html

LONE STAR: Loved the recipe for Bachelor Salad!

Here's one more for everybody (c. 1950):


A CROWN OF HARD-COOKED EGGS ("Decorative touch for seafood salads.")

Cut each hard-cooked egg lengthwise into quarters...dipping back of each into partially set gelatin to help it stick. Press each section into the mound of salad. The circle of eggs looks like a jewelled crown.


SEAFOOD SALAD MOLD

1 pkg. lemon jello
3 Tbsp lemon juice
1/2 tsp. prepared mustard
dash of salt and paprika
1 c tuna, salmon, lobster, crabmeat or shrimp
1/2 c thinly sliced celery

Prepare the jello, and add lemon juice, mustard, salt and paprika. When partially set, add seafood and celery. Put into 8" ringmold. Chill until firm. Serve with Tomato-Cucumber Mayonnaise.

You know, there is really nothing more appetizing than a recipe that combines Jello with canned tuna... as such I give you:
Jellied Salad Nicoise

1 can (7 oz.) tuna, drained and coarsely flaked

1 small tomato, diced and drained

1/2 cup cooked cut green beans (optional)

2 tablespoons sliced ripe olives

2 tablespoons green pepper strips

2 tablespoons red onion strips

2 tablespoons mild French or Italian dressing

1 package (3 oz.) Jell-O Lemon Gelatin

1 teaspoon salt

1 cup boiling water

1/2 cup cold water

2 teaspoons vinegar

1 hard-cooked egg, diced

2 cups coarsely chopped lettuce

1/2 cup mayonnaise

2 tablespoons cream or milk

2 anchovy fillets, finely chopped (optional)

Combine tuna, vegetables, and French dressing in a bowl. Mix lightly; let stand while preparing gelatin mixture. Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until mixture just begins to thicken. Then spoon vegetable mixture and diced egg into a 6-cup ring mold. Pour on half the gelatin. Spread lettuce on top. Add remaining gelatin. Chill until firm---at least 4 hours. Mix mayonnaise, cream, and anchovies. Unmold salad. Garnish with watercress, if desired. Serve with mayonnaise dressing. Makes about 5 cups or 6 entrée salads.

From The New Joys of Jell-O Recipe Book, 2nd edition, General Foods Corporation, 1974.

...unless it is one that utilizes shrimp instead of tuna...
Shrimp Salad Surprise

1 3-oz. Package Jell-O Lemon, Orange, or Orange-Pineapple Gelatin

1 teaspoon garlic salt

3/4 cup boiling water

1 1/2 teaspoons grated onion

Dash of pepper

1 tablespoon wine vinegar

1 cup sour cream or mayonnaise

1/4 cup chopped pecans

1 1/2 cups diced cooked shrimp

3/4 cup diced apples

1/2 cup diced celery

4 quarts torn salad greens

1/3 cup sliced ripe olives

1 grapefruit, sectioned

1 9-oz package Birds Eye Artichoke Hearts, cooked & drained

2 medium tomatoes, diced

Dissolve Jell-O Gelatin and garlic salt in boiling water. Add onion, pepper, and vinegar; cool. Blend in sour cream. Chill until very thick. Fold in pecans, shrimp, apples, and celery. Pour into 9-inch square pan. Chill until firm. Cut into cubes. Toss remaining ingredients lightly with salad dressing, if desired, and place in salad bowls. Arrange cubes on salads (do not toss). Makes 6 entree servings.

From "Joys Of Jello," circa early 1970s

Here are some really cool salad ideas from the "Recipes of the Damned"...

POGOPHILES: Your recipes have taken the term, "truly revolting", to new heights.

quote:

Originally posted by pogophiles

Here are some really cool salad ideas from the "Recipes of the Damned"...

Is that popcorn floating in that green one?? or maybe it's cauliflower???

Cauliflower...

And I believe those are radish slices in the yellow one...

Can our stomachs take a couple more c.1950? Here's one for pasta lovers:

LUMBERJACK MACARONI

Spread out on large hot platter...Boiled Macaroni (8 oz. uncooked).
Sprinkle with 2 c grated American cheese, 2-4 TBSP or more of Worcestershire sauce, 1/4 c chili sauce, salt and pepper.
Pour over all 3/4 c of piping hot melted butter. Mix with two forks until sauce is creamy. Serve at once on hot plates.


Now, for all you lima bean enthusiasts...

LIMA BEANS AU GOURMET

Soak 2 cups dried lima beans overnight in 1 qt. salted water (1 tsp. salt). Drain, and cook until tender (1 1/2 hours) in 1 qt. salted water. Drain. Mix with...(here comes the good part...)

2 slices of bacon, diced and crisped
1/2 c sliced mushrooms, sauteed
2 TBSP Worcestershire sauce
2 tsp curry powder
1 blade mace, crumbled
8 whole cloves
1 drop Tabasco sauce
1 can condensed pepperpot or tomato soup, plus water to make 2 cups

Bake in 2 qt. casserole at 350 for a half hour.

Oh KimChee, that calls for dessert!!

POGOPHILES: Now, that's a dessert I wouldn't serve my worst enemy.

Here's an idea...wouldn't it be interesting to prepare one of the recipes on this thread and take it to a potluck or something? I'd be curious to know how many people would dig in; it would also be funny to hear some of the comments. Maybe even get some requests for the recipe.

If I brought any of these dishes anywhere, the main course would be goose -- cooked -- mine!

While looking for a picture of the "Bachelor Salad", I came across this website. It couldn't be more apropos!
http://www.geocities.com/Athens/Rhodes/4190/salad.html

MEOWZART: I liked the salad history lesson. Thank you.

GRAMPY: Answer me this, will you please? Regarding your post on Japanese pizza...they don't use cheese on pizza in Japan? Is that correct? What is that white stuff on top? Mayo? (It doesn't look like mozzarella.) Do they even eat cheese in Japan? I need some educating on this. Thanks. Also, you know, you COULD sneak one of these recipes anonymously onto a potluck table someplace just to see the reaction and response to it. 'Fess up if you get any positive feedback.

KimChee: Regarding the white stuff, I think the issue is "Don't ask, don't tell."

Regarding the Japanese eating cheese: http://www.mcdonalds.co.jp/sales/smartsaving/smartsaving_h_f.html

GRAMPY: Thanks for the reply! I imagine you're having a martini about now, is that correct? My favorite libation, but only when I go out to dinner. Bombay Sapphire martini, extra dry (just wave the vermouth bottle over the glass), on the rocks, with an olive. (My everyday libation is a glass of Provencal rose.) Cheers!

I am about to shake up a Plymouth Martini. As for the Bombay, I have a bottle packed for a short trip to NYC tomorrow. I must not forget the olives.