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Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
So we bring you [drum roll] adverts of strange foods from the not-so-distant past that will make you pity your parents, shout ‘Yuck!’, and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries and—oh God, I think I’m gonna be sick—
Honestly, though, ham with bananas, as well as hotdogs in hot cheese soup both sound delicious. I’ll use these cooking ideas for my next soirée. So while I’m thinking of how to lose friends and deter people with my gastronomical genius (read: evil ways), scroll down and enjoy the weird foods from the 50s. Upvote your favorite disgusting food recipes and share this list with your foodie friends. And let us know in the comments which exotic foods you’d be willing to taste or if you’ve tried any of these things to eat before!
Bored Panda spoke to Professor Nathalie Cooke from McGill University to learn more about vintage foods. Scroll down for the full exclusive interview.
This post may include affiliate links.
#1
Seven-Up In Milk
Spikey Bunny 6 years ago
Is anyone old enough to remember the tv show Lavern and Shirley? They liked milk and Pepsi...
Ivy D 6 years ago
In the USA we have root beer floats which are the same but with root beer
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Mimosa Pudica 6 years ago
milk mixed with soda is common in Indonesia. It's called susu soda gembira (happy soda milk).
Loki’s Lil Butter Knife 6 years ago
That it the cutest name for a drink ever!
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Christian Chojnacki 6 years ago
I used to work at a restaurant and I had a friend stop by as I was closing. He asked If I had any milk (which was weird) and he went over to the fountain machine and poured some of our Boylans Cream Soda in it. I was horrified at first, but he told me to try it and it tasted kinda like a soda eggnog
Megan Johnson 6 years ago
This reminds me of a Chocolate Egg Cream drink, which is delicious! It's milk, chocolate syrup and club soda. Sounds weird...tastes great.
Beans 5 years ago
That sounds so bizarre but you have sold me, I wanna try it now.
Load More Replies... ElectroPhoenix 6 years ago
'Mothers know that this is a wholesome combination' - Are they living on a different planet?
RELATED:
#2
Banana Candle
Shull GaRett 6 years ago
Thats what the description tries to tell my brain... But my eyes say something else...
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2WheelTravlr 6 years ago (edited)
I'm just glad they went with the pineapple base instead of plums.
Leo Fragoso 6 years ago
If your candle lasts for more than 40 minutes you should see a doctor.
Monday 6 years ago
Thank you...I didn't know how much I needed this comment until I saw it
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Camil Gagnon 6 years ago
IT'S A D**K! A goddamn penis with semen pouring out of it. There, I said it...
Ilsa Marrero-Berrios 6 years ago
It is called Candle Salad >> Candle salad is a vintage fruit salad that was popular in America from the 1920s through to the 1960s.[1] The salad is typically composed of lettuce, pineapple, banana, cherry, and either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may also be used. Its preparation is: first arrange a few leaves of lettuce on a plate or decorative napkin, this forms the salad's base. Then stack pineapple rings on top of the lettuce, providing a niche for inserting one whole (or more often half) peeled banana. For garnish, the banana can be topped with a choice of cream and a cherry.
Koalamonster 6 years ago
I honestly really appreciate the added clarification- but I still don't understand the "why" of it all.
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Rabbit Carrot 6 years ago
Must not make rude joke... must not make rude joke... must not make rude joke...
#3
Ham And Bananas Hollandaise
2WheelTravlr 6 years ago
I guess they needed to use the rest of that bunch they bought to create the banana candle.
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Wietse Pot 6 years ago
This is a great combination with asparagus. Did someone see a picture of that, mistaking the white asparagus for bananas?
Bobert Robertson 6 years ago
Tried it. Amazing. Wanted to throw up before I tasted. Wanted to eat it all after I tried
Eric Mac Fadden 6 years ago
I like a lot bananas with almost everything. With rice and beans (the base of Brazilian food) it's wonderful!
According to Professor Cooke, vintage party food recipes from the 50s are “the result of food fashion—but not just of a food ‘fad.’”
“That is, the basic flavor combination is something that reaches across the decades. What you’re describing may seem very odd to us in the 21st century, but the taste combinations—savory and sweet (tuna waffles, ham and bananas) or sweet and sour (mayo with lime) are surely very familiar.”
The Professor continued: “There were ‘fads’ at mid-century: think of cookbooklets demonstrating how to decorate one’s ham with slices of canned pineapple, topped with the bedazzling red of a maraschino cherry, for example! And you don’t mention the jaw-dropping recipes incorporating marshmallows in main course dishes, recipes that were brain children of corporate marketing departments.”
#4
Terrine Of Garden Vegetables
Shull GaRett 6 years ago
This looks promising. I mean we do have this sort of thing in Europe but it comes with meat and egg as well. This one here should be classified as almost a salad...
Kuba Karólewski 6 years ago (edited)
We tend to eat something similar in Poland, it looks pretty the same and there are many varietes - basically there is chicken meat, carrots and sweet peas as on the picture. Sometimes my Mom added different veggies or even a fish (i.e. for Christmas) and it's really tasty!
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Kristof De Smet 6 years ago
I'm from Belgium, where this is quite common, but I still find this horrific. All kinds of terrines... the sense of gelatine in your mouth is disgusting.
Master Markus 6 years ago
I agree! I'm not a fan of gelatin anything, much less holding cold vegetables together.
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Marky Mark And The Funky Bunch 6 years ago
This actually looks like a good cold lunch. My Polish family serves similar veggies and/or pork in jell. Its quite tasty.
Sill Marien 6 years ago
I prefer chicken+veggies in jell (broth+gelatine) but yeah - it's quite a popular thing around here, and it's more or less tasty :)
Load More Replies... Tina Nunya 6 years ago
This legit looks like those fake plastic food plates we used to get to play with our dolls. No way anyone ever ate this. Archeologists, look away.
#5
Almonds In A Haystack
Renee Gauthier 6 years ago
When I was about 12, I didn't realize it wasn't mayo. I used it in my tuna, and complained to my mother that the tuna went bad. It's gross.
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Nikki D 6 years ago
I really, really wish I could read the actual recipes on these! Mostly because I hate potlucks and this would be a sure way to never have to go to one again.
BigCityLady 6 years ago
Nikki D, you are brilliant and slightly twisted! I love it!!
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Steve Barnett 6 years ago
I'm feeling physically sick looking at this monstrosity. There is nothing here that looks appetising. For a start the fries would be cold, then there’s that mush in the middle and that thick layer of white gunk. No. No. No.
Sparrow Flying Free 6 years ago
I have a better idea: Straight Miracle Whip. A treat for all occasions!
NØES Nilüfer 6 years ago
Please tell me no one actually made this and ate, let alone served this o-o
Gemma Lees 6 years ago (edited)
Looks like cat food covered in overcooked chips. Bloody minging :p.
#6
Igloo Meatloaf
Nikki D 6 years ago
Depending on what the walls are made of, I don't immediately see a problem with this.
Foxxy’s #1 fan 6 years ago
Looks like the walls are made from mashed potato.
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Monday 6 years ago
Okay..but this one looks really good? Meatloaf covered in mashed potato...what's not to love?
Liam Walsh 6 years ago
The meatloaf and the cold mashed potatoes by the time they've finished.
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Tami Bridges 6 years ago
Ok, if those are potatoes it's cute. Very Martha Stewart, but cute nonetheless.
Dianna Siever 6 years ago
If that's mashed potatoes, it's ingenious. It would be a big hit with little kids.
“But if we were to create one of today’s favorites from scratch, say Pad Thai, we would start from the same basic taste combinations you describe in what at first glance seem like bizarre plate partners,” Professor Cooke explained how things haven’t changed as much as we believe.
“Cooking bitter tamarind with water, raw sugar and fish sauce will build the basic foundation (sour, salty and sweet). To that one would add the requisite green onions, bean sprouts, and noodles—and likely some additional flavor notes such as shallot, garlic, and perhaps dried turnip (salty and sweet) to deepen the flavor.”
Bored Panda was interested to hear the Professor’s thoughts about what foods future generations will find strange but that we seem to eat without any problem at all.
“Perhaps that we try to ‘eat’ food without any taste at all—in the form of vitamin pills? Or drink it—in the form of smoothies? That we replicate the animal kingdom and encourage children to consume it—as gummy bears, cracker fishes, dinosaur eggs in oatmeal? That we continue to be mystified by the miracle of bread and milk?”
#7
Cup Steak Puddings
Zenozenobee 6 years ago
When you know that we also taste with the eyes... https://www.huffpost.com/entry/does-the-way-we-see-food-affect-taste_b_1872204?guccounter=1&guce_referrer=aHR0cHM6Ly9zZWFyY2gubGlsby5vcmcv&guce_referrer_sig=AQAAADRfcw7nl5Sn8zjaNxNyyl7KhJojZBdvSeU5Ly9k7tnBD37TydCny2VT5jCv6dXIyPIbeiwMBx8cByT7MXfG1VdpLf4zpDLmPhHxgmuJwaiAyajDJUPx9rb1HB15CxiLQGKndvjFfrHrPbnqUq2KdIyYmkcAYdF5toXQWoetrsRR
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Marion Banks-wilkinson 6 years ago
Steak and Kidney puddings are a traditional British favorite. It's actually really lovely.
Loki’s Lil Butter Knife 6 years ago
But these looks like some otherworldly and eldritch monstrosity that crawled out from the netherworld.
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Kharyss 6 years ago
Ok these don’t look great in the picture, but steak and kidney suet puddings are gorgeous! I have them at least once a month from the fish and chippy. Maybe it’s an English thing, but suet puddings are commonly available in all major supermarkets and takeaways.
Ray Heap 6 years ago
Steak and kidney puddings, mushy peas, chips with vinegar and gravy. Om nom nom nom!
Kharyss 6 years ago
I prefer the Manchester evening news. Specifically the sports section. Green ink tastes better.
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Master Markus 6 years ago
In that it's not there. Those definitely look painted. Way too smoothly painted.
Load More Replies... #8
Lettuce Salad
Full Name 6 years ago
No amount of Purell could exercise this demon from your mouth.
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Gemma Lees 6 years ago
Step one, eat all of the ingredients. Step two, puke them into a lettuce. Step three, cover them in some luminous yellow gunk.
Donna Reynolds 6 years ago
Not to far away from “the wedge” they serve as an appetizer for a hefty price.
Ilsa Marrero-Berrios 6 years ago
If you read the bold letters in the recipe section it says Deviled Lettuce. And I found the recipe.>> Deviled Lettuce recipe Hollow out a head of lettuce and fill it with this mixture: one 8-oz. package of Philadelphia Brand Cream Cheese, 1/2 cup of Miracle Whip, one 2 1/4-oz. can of deviled ham, 1 cup of sliced celery, 1/4 cup of chopped green pepper, 2 tablespoons of chopped pimento and 1 tablespoon of chopped onion. Wrap and chill.
#9
Lime Cheese Salad
Tecolote 6 years ago (edited)
They're really playing fast and loose with the word 'salad' in these recipes!
earringnut 6 years ago
They're playing fast and loose with the words 'seafood' and 'lime' as well.
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Den Star 6 years ago
I have had this. In fact I'm old enough to have either tried to make, or been served, all of these. (Milk and Dr Pepper tho, not milk and 7up.) I made the meat igloo in 78. (Basic shepherds pie really.) I have no excuse for us. We were just trying everything out.
Renee Gauthier 6 years ago
My mom used to mix chopped pineapple with mayo & spread it on sandwiches for parties. Surprisingly, it was good & I didn't even like mayo back then.
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2WheelTravlr 6 years ago (edited)
It's a little known fact that people living in the 1950's required daily doses of mayonnaise, cream of mushroom soup, and cooking sherry to survive.
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Kristine Ludemann 6 years ago
My family still makes this every year minus the onion! I hated it as a kid but now I love it. My husband thinks we're all crazy hehe
Professor Cooke also revealed what vintage party food recipe she personally likes best. “Our gang is always delighted when we’re invited to a winter party where someone serves ‘weenies’—those little sausages that swim in sauce in a serving dish, and one fishes them out with toothpicks.
Every generation has its own fashions and quirks, whether we’re talking about food or clothes. When you’re surrounded by what’s supposedly normal and awesome, it’s hard to see that things are objectively weird and will change with the times.
I’m sure that future generations will think that we’ve been eating peculiar things as well. Like vegetable chips (crisps if you’re British) made from beetroots. Or burgers that have mushroom caps instead of buns. Or anything super healthy and vegan.
#10
Crown Roast Of Frankfurters
Rabite 6 years ago
Well ask the animal which was tortured and killed for it :)
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#11
Celery Victor
1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips
Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.
In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.
To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).
CELERY VICTOR II
Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).
2WheelTravlr 6 years ago
With all that prep work the cook would literally be burning more calories making this dish than they would gain by eating it.
Toujin C'Thlu 6 years ago
Meanwhile, a guy named Victor wonders why this dish was named after him
Julija Nėjė 6 years ago
How can anyone be full after eating this, it's literally celery and two tiny pieces of lettuce
Layla Corman 6 years ago
I feel like this is more of an after dinner (pre desert) course. Low cal, and celery root is a great digestief.
Kristy P 6 years ago
I make braised celery for Thanksgiving every year. Super easy and super tasty if you like celery!
Liam Walsh 6 years ago
The only redeeming feature that celery has is its crunchy texture - the disgusting flavour and stringy bits not so much.
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George Digamma 6 years ago
Low calorie and Italian, can't be in a sentence about food, simultaneously :):):)
#12
Philadelphia Cream Cheese
Foxxy’s #1 fan 6 years ago
Never heard of miracle whip, just had to google it.
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Christina Nadine 6 years ago
Oh yeah. I could see myself trying to slice this monstrosity and the whole thing shooting across the room like a cannon ball.
Louise McKee 6 years ago
That visual made me laugh so hard! I probably would lose control of the thing while peeling it.
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Tina Nunya 6 years ago
Well, first time I have ever read "omit the dressing and you have a dessert" before. So versatile!
Gemma Lees 6 years ago
It's like everyone hired to come up with new recipes for these companies was smoking crack.
2WheelTravlr 6 years ago
It's a salad! It's a dessert! It's a huge amount of work for something that's impossible to cut and serve without creating a huge mess!
Bluebird11 6 years ago
Another one that appears injured... this one looks like an eyeball that connected with a bandsaw somehow.
Master Markus 6 years ago
Yeah, can we just do the melon and people can add their own cream cheese? I've never iced a melon, but it sounds like a pain in the a*s.
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To help you stay ahead of the culinary curve and keep on being a food fashion expert, here are some gastronomical tendencies to look out for in 2020, according to Forbes. Get ready to see lots of West African food on supermarket shelves, the continued rise of non-alcoholic drinks in bars, as well as healthier alternatives to the food that we usually give our kids.
Oh, and you’re about to see butter become a buzzword. From watermelon seed butter to chickpea butter, you’re going to see lots of alternatives to palm oils. All in the interests of protecting orangutans and tigers who suffer when palm oil is harvested, of course. In no way is this buttery niche temporary and meant to make profit by appealing to people’s sense of empathy for the planet and its ecosystem. Who would even think that?
Meanwhile, soy has been in the spotlight for far too long. It turns out that lots of people are allergic to soy, so some brands are moving away from it to ‘better’ alternatives like hempseed (it’s, like, everywhere now), avocado (no surprise there), and mung beans.
And for all of you fellow carnivores out there, you’re about to see more and more burger joints adding plants and mushrooms to their meat mix before cooking. Funnily enough, I’ve been doing that for years and it’s delicious.
#13
Ham In Aspic
Pan Narrans 6 years ago
Normal in Germany and Holland. Usually as slices on bread. Chicken, pork or vegetables in Aspic. Our Aspic isn't sweet.
MadRatter 6 years ago (edited)
Dunno why someone downvoted that, so I'll upvote it, as I agree. I lived in Germany and yes, it is seen at every butcher's. In Denmark (where I live now) they have sth called "sky" (pronounced "skoo"), which is just jellied stock. It's cut in slices and served on smørrebrød together with other stuff. It's not bad.
Load More Replies... Vernice Aure 6 years ago
A bit of info for the young ones. Gelatin is pure protein. Food was molded in it to show off food, technique, and status. It could take a couple of days to make a clear, subtlely flavored gelatin (Aspic). In the 1950's, instant gelatin became available. More affordable fridges in more homes made 'modern' cooking a big thing.
Tina Nunya 6 years ago
Man, people from the 50s sure do like things in suspended animation. Now I get Walt Disney.
Carmen 6 years ago
According to Google (Google is never wrong, y'know ;-) ), a savory jelly made with meat stock, set in a mold and used to contain pieces of meat, seafood, or eggs. *gag*
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M O'Connell 6 years ago
Can I assume that people of this time were entirely horrified by food with texture? "Lets just cement it all together"
#14
Ham ‘N’ Lima Bean Sadness Casserole
2WheelTravlr 6 years ago
The age of modular everything -- modular furniture, modular homes, modular dinner.
#15
Potato Fudge
Something 6 years ago
The potato is Mother Nature's equivalent to the potato.
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Chris Hardtke 6 years ago
Bottom left, “fudge nugglets”. That’s gonna be my new swear word from now on. Spill your soda? Fudge nugglets! Kick your pinky toe on a table leg? FUDGE NUGGLETS!
Tami Bridges 6 years ago
I'm sorry, does that say The Sow Trough..."your kids will snort, wallow, and roll". Ummm holy 70's Batman!
Adele Maestranzi 5 years ago
This is actually a fake ad. But hilarious nonetheless. https://retroist.com/potato-fudge-fake/
#16
Tuna Mold
Trina Macko 5 years ago
Now this I kinda like... I used to have a recipe for a molded salmon thingy that looked kind of like this.. I lost the recipe and it was delicious.. I think it was for an appetizer course.. saving this!
Bettye McKee 6 years ago
I would imagine this tastes better than it looks. This was the pride of many a housewife, but I was never that ambitious.
#17
Cranberry Candles
Toujin C'Thlu 6 years ago
At least this one doesn't use Miracle Whip. But I highly doubt you'd be asked to serve it 'again and again'
Cody Eriksen 6 years ago
They had me on this until the mayonnaise part. I like mayo. But I once heard this was all part of a government ploy to get us to eat this stuff because it would last the longest on the shelf (think about it.... canned ham.... mayo... gelatin... can all be stored in a cupboard... or bomb shelter for quite awhile)
Crystal galvan mendez 6 years ago
I thought this was great until I read mayonnaise... and walnuts. Ew
Ellen Turner 6 years ago
No wonder why heart disease was so common in the 50's. Mayo was in everything
#18
Hostess Tree
Roberta LeGrand 6 years ago
Can’t you just picture Betty in her apron, crying, chainsmoking, and popping mother’s little helpers, holding little Bobby in one arm and trying to assemble one of these with the other?
Toujin C'Thlu 6 years ago
I can. Many of these recipes seem to be aimed towards the housewives of the time.
Load More Replies... Tami Bridges 6 years ago
Tiny. Baby. Jesus. It's a meat tree, how could everyone not immediately want this for their next holiday centerpiece?
TTorrest Author 6 years ago
I host Christmas Eve every year. I am TOTALLY making this thing!
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Beverly Harbach 6 years ago
I love to staple my food to Styrofoam forms! Singing, " My food it has a first name...".
D. Pitbull 6 years ago
I read the instructions... what. Can you imagine using a craft styrofoam cone... and standing there in your kitchen STAPLING PARSLEY to it until it looks like a tree? I... what??? Waste of Parsley...
#19
Frozen Cheese Salad
2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish
Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serv-ing. Unmold on serving platter. Surround with broc-coli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.
Chris Hardtke 6 years ago
This actually sounds pretty good as a refrigerated (not frozen) cracker spread.
2WheelTravlr 6 years ago
I'm so glad they included those three tiny green pepper strips, otherwise this might have been a bit bland.
#20
Party Sandwich
Evil Little Thing 6 years ago
Depends on whether or not they used Miracle Whip.
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Anna Lundquist 6 years ago
Sandwich-cake are actually very common partyfood in Sweden! I have requested my grandmothers for many birthdays, and almost everyone love a good sandwich-cake! It is not dessert, but served as a maincourse. Then, after a while, we have ”fika” with coffee, cookies and a sweet cake, like a strawberry-cake or something. 👍👍👍
Catherine Snow 6 years ago
No baby or wedding shower was complete without one of these. They're pretty tasty! Most were stacked up in a rectangular loaf pan with egg salad dyed in different colors as mortar.
Shull GaRett 6 years ago
I may be wrong but it does not look like a sandwich... more like a "meat cake"
#21
Monterey Soufflé Salad
Toujin C'Thlu 6 years ago
What's with the pimento olives being used in these recipes? They make the food look like it's staring back.
2WheelTravlr 6 years ago
They were "fancy", you knew your parents were entertaining company when mom broke out the jar of pimento stuffed olives.
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Toujin C'Thlu 6 years ago
It's a little coastal city in California with an awesome aquarium and a monument to John Steinbeck. Don't let the name of an awful-looking dish keep you away.
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TheFakeSteveRogers 5 years ago
It's 3 Things mixed Together: Cake, Souffle & Salad. The Shape is like Cake, it might Taste like souffle, and it has a topping like a Salad.
#22
Chilled Celery Log
Marky Mark And The Funky Bunch 6 years ago
My wife makes a similar dish called 'ants on a log' - its celery, stuffed with a cheese and with raisins or cranberries on the cheese. Its a nice, refreshing lunchtime snack.
Catlady6000 6 years ago
Ours was cream cheese mixed with a can of crushed pineapple, or just peanut butter with chopped Apple. Yummy
Load More Replies... 2WheelTravlr 6 years ago
My mom used to give this to us as an afternoon snack and it was really good, but our celery didn't look soft and cooked.
CrunChewy McSandybutt 6 years ago
One of my favorite post-workout snacks is celery with peanut butter.
#23
Perfection Salad
2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot 1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento
1. In small saucepan, combine gelatine, sugar, and salt; mix well.
2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.
3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.
4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.
5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.
6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release.
Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings.
Crystal galvan mendez 6 years ago
I'm trying to figure out why most of these recipes involve throwing a bunch of meat and vegetables in gelatin and calling it salad.
How Terribly Unfortunate 6 years ago
You know, I'm not sure I'd like to see their idea of disgusting if they think this "perfect". XD
MissyTheUniverse 6 years ago
Call me crazy but I'm starting to see a pattern here.... all made with gelatin.
Lana Raven 6 years ago
Yes!! I was going to say the same, the were obsessed with gelatin
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Avery S Alberico 5 years ago
*gags* This reminds me of cat food in the jello in a Griswalds' Chrismas Vacation
Trina Macko 5 years ago
I kinda like this... adds kind of a piquant flavor to a meal, like cranberry relish with a meal, and the idea of all the veggies in there is healthy and nice... I always liked how gelatin salads added color and a 'centerpiece' look to a buffet table if in tall molds.. would not do this molded for family dinner, though.
Jennifer Jesso 6 years ago
What in the name of anyone is THIS - lol!!! I could not BE hungry enough - hahahaha!!
#24
Jellied Tomato Refresher
1 envelope unflavored gelatin
1/4 cup cold water
3 cups tomato juice
2 tablespoons dehydrated green pepper flakes
Artificial sweetener to equal 2 teaspoons sugar
2 teaspoons lemon juice
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon ground cloves
1/2 medium green pepper, cut in rings (optional)
Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.
Olga K 6 years ago (edited)
I'm starting to suspect that anything covered with some sort of jelly or turned into jelly was a hit those days))
Dynein 6 years ago
I read in other comments here on bored panda that pure gelatin was new those days so they did what humans do with new discoveries, they applied it to everything, no matter how ridiculous, impractical or off-putting. It's a phase that most discoveries have to go through, like radioactivity, terrycloth, asbestos, and smart everything.
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Louise Brigance 6 years ago
The recipe could have been enhanced with Vodka somewhere along the line!
Gebe Brown 6 years ago
this could be a starter ,sunsitiute the water for vodka and maybe the lemon juice and beef broth for vodka too possibly the garlic and green peppers and wella - a bloody mary slushy!
#25
Salad Loaf
RN Griffin 6 years ago
The "low-point-cost" and company arriving in uniforms would indicate this was during WWII rationing.
CrunChewy McSandybutt 6 years ago
All the rage in the 70's: everything in gelatin and anything loaf-shaped
survivalrhino 4 years ago
You'll be happy because the company all died...horribly-- but you can aspic them and serve as next salad
#26
Sweet And Sour Fish
INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry
Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil
METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.
Marky Mark And The Funky Bunch 6 years ago
I don't get it - this looks fine. Its a fried fish smothered in sauce. Is the problem that the head is still on?
Jacqueline 6 years ago
Cultural difference, it is a very common dish in Hong Kong. Actually, we often serve fish in whole (from head to tail) in Chinese cuisine.
Master Markus 6 years ago
I don't have any issue with this one, though I wonder how you get to the meat without it being a mess getting the skin off - plus, the meat isn't the bit that's been flavoured, so... why?
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Mia Labores 6 years ago
but we do actually eat that in the Philippines.and we called it "escabeche"
Kath Leen 6 years ago
and it tastes good..when i was young, my dad always cook it for dinner
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Jerry Olpenda 6 years ago
They chose the most horrible pic on this delicious dish. This is a great food.
#27
Prawn Stuffed Apples
Preparation time: 10 mins.
Main cooking utensils:
bowl, wooden toothpicks
For 6 people you need:
6 red-skinned eating apples lemon juice
Filling: 3 tablespoons thick mayonnaise
1 teaspoon tomato paste
dash Tabasco sauce
2 pickled cucumbers, finely sliced
4 stuffed olives, chopped
2/3 cup peeled prawns or shrimp
1 tablespoon chopped parsley
Garnish:
6 whole prawns or shrimp
6 stuffed olives
1. Cut off the tops of the apples, and scoop out the insides to hollow them.
2. Remove all core and pips and dice remaining flesh.
3. Sprinkle the apples with lemon juice to prevent discoloration.
4. Mix the chopped apple with all the other filling ingredients.
5. Just before serving, pile into the apple cases.
6. Decorate with prawn and a stuffed olive on a wooden toothpick.
TO SERVE: With a green salad.
TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.
2WheelTravlr 6 years ago
Just what I'm looking for in an appetizer, garnish with beady eyes and lots of legs.
earringnut 6 years ago
If those were tomatoes it might actually be worth making. But no... thems be apples.
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Spikey Bunny 6 years ago
Shrimp is delicious. Apples are delicious... shrimp and apples together sounds really strange to me
Robyn Denton 4 years ago
Prawns are related to cockroaches, apparently. Sooooooo, cockroach apples, anyone?
#28
Piquant Herring Salad
Preparation time: 15 mins.
Main utensil: sharp knife
For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper
To pick 6 herrings:
Brine: 2 oz. salt
1 pint water
Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices
Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.
1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.
2. Arrange on serving dish.
3. Slice onion. Cover with boiling water, drain after 1 minute.
4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.
5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.
TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.
TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.
Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.
TO STORE: Cover lightly with foil and keep in a cool place.
Lauren Misek 6 years ago
I'd actually eat this but my grandma was 100% Norwegian so that's how I was raised
Hans 6 years ago
It is not too far of from Heringsstipp, which is enjoyed also today in Germany.
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Beverly 6 years ago
Same here. We just had it in sour cream with thinly sliced inions.
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Turnip and a Frog 6 years ago
This is really good, the grated apple and the cream and some horseradish mixed as a dressing for the herring make it a traditional Christmas dish in my family. Yum.
Jesper Rasmussen 6 years ago
Google (pictures) “marineret sild” and you can see how pickled herring is served here in Denmark. Love it!
Jette Wang Wahnon 6 years ago
Dejligt !! One can buy the pickled herrings in every supermarket in Dk...as an expat it is high on my wish-list when friends and family come for a visit.
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DemPugs 6 years ago
That doesn't seem too bad. It's not smoldered in miracle whip like the other recipes.
2WheelTravlr 6 years ago
Herring, sour cream and raw apple doesn't sound too bad?
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Marky Mark And The Funky Bunch 6 years ago
Now I'm hungry. I LOVE herring with lemon, onion and sour cream. My family is originally from northern Poland on the Baltic Sea and this is a lunch time treat.
#29
Baked Bologna Jubilee
Trina Macko 5 years ago
Instead of ham... guess bologna was cheaper and to do it this way 'fancied it up'...
#30
Silhouette Salad
Full Name 6 years ago (edited)
LMAO. Nothing says "I hate my family" quite like hiding their dinner in unflavoured gelatine.
Load More Replies... Tami Bridges 6 years ago
"...in a new, glamorous setting". Yeah, that's exactly what I thought, glamorous.
#31
Aspic-Glazed Lamb Loaf
#32
Shrimp Sandwich Roll
anonymous person 6 years ago
Looks like somebody tried to make my mom’s Buche de Noel cake and failed miserably
Loki’s Lil Butter Knife 6 years ago
Hah hah hah, I was honestly thinking the same thing.
Load More Replies... Pretty Pangolin 6 years ago
This rings a bell. In the '70s I helped my mom prepare appetizers to serve at a concert series. One of them was white bread, rolled flat with a rolling pin, topped with minced sauteed mushrooms and rolled up into a snail shape.
#33
Macaroni And Cheese Pizza
Molly A. Block 6 years ago
I'd eat this after I smoked a big fat joint and got the munchies. But ONLY then.
Tiny Dancer 6 years ago (edited)
After a thorough search online, I found plenty of pizza recipes with mac and cheese slapped on top, but not this variation. So, if you're curious, here's what I could read from this ad. Corrections are welcome! Had to take a guess for the mushrooms and green peppers. Mac and Cheese Pizza 1 pkg Kraft Mac and Cheese 2 eggs 1 8oz can tomato sauce 1 4oz can mushrooms, drained 3/4 cup chopped onion 3/4 cup chopped green pepper 1 tsp oregano leaves 1 tsp basil leaves 1 cup pepperoni slices 1 cup (4oz) shredded mozzarella cheese Prepare Mac and Cheese as directed. Add eggs, mix well. Spread into well greased 12-inch pizza pan or 13 X 9-inch baking pan. Bake at 375 degrees, 10 minutes. Combine tomato sauce, mushrooms, onion, green pepper, and spices, spoon over mac and cheese mixture. Top with meat and cheese. Continue baking 10 minutes.
#34
Spam And Banana Fritters
Magpie 6 years ago
These people's children invented pineapple pizza yes ? - in self defence probably.
Magpie 6 years ago
Thank you! Now I am singing Always look on the bright side of life.
Load More Replies... Master Markus 6 years ago
Seems like a weird thing to have together... Personally Spam itself is just pretty gross, just like hot dogs. Very fatty, low quality meat. I mean I'm glad it's not wasted, but I'm not having it.
D. Pitbull 6 years ago
Okay... Fried Bananas/Banana Fritters? Delicious, have it with ice cream, they're awesome. With spam? Ehh.... not so much - for me anyhow...
Mandy Delaforce (PC Girl) 6 years ago
Yummy - deep fried banana fritters. Don't knock them till you try them.
#35
Tuna 'N Waffles
2WheelTravlr 6 years ago
Ah, Cream of Mushroom, the glutenous mass that tied a generation together finally shows up in one of these recipes!
D. Pitbull 6 years ago
Okay - the cream of mushroom soup... I'm not so sure about... but tuna and waffles confuses me the same way chicken and waffles confuse me. *I* don't like it... but it suuuure as heck is popular...
Kathryn Baylis 6 years ago
Looks like someone already commented on this dish. By puking on it.
Mary Tonningsen 6 years ago
I had that as a kid - Mom was always pouring tuna and mushroom soup over stuff, often adding peas to it rather than olives. We'd have it over waffles, toast, English muffins, mashed potatoes or rice. Ate a lot of that stuff!
#36
Simple Supper Mould
Koalamonster 6 years ago
Gelatin was really popular as the refrigerator became available. If you had the money to get a refrigerator you had the means to make these. Without a refrigerator gelatin can't really happen.
Load More Replies... 2WheelTravlr 6 years ago
Depends on how long it languishes in the refrigerator.
Load More Replies... Kathryn Baylis 6 years ago
Why not just plain old chicken and vegetables on the plate, without the gelatin c**p. It would get eaten instead of thrown out.
D. Pitbull 6 years ago
It looks like... a TV Dinner was crammed into a Tower/Tube mold and stuck together with gelatin...
Sasy 6 years ago
I am unsure if you are serious or not, the rind is the trim that goes extra crispy and should be against the law to cut off
Load More Replies... #37
Banana Candles
Kathryn Baylis 6 years ago
Again, our fathers and grandfathers laughed their asses off when they saw this.
#38
Glazed Potato Salad
#39
Vegetable Rice Medley
Kathryn Baylis 6 years ago
Put the Knox Gelatin box down, Mom!!! You’re going to ruin the rice and veggies!
#40
Vintage Food
Marky Mark And The Funky Bunch 6 years ago
I AM SAM. I AM SAM. SAM I AM. THAT SAM-I-AM! THAT SAM-I-AM! I DO NOT LIKE THAT SAM-I-AM! DO WOULD YOU LIKE GREEN EGGS AND HAM? I DO NOT LIKE THEM,SAM-I-AM. I DO NOT LIKE GREEN EGGS AND HAM.
Eric Mac Fadden 6 years ago
The same of that time phosphorous computer monitors.
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Tom Hardeveld 6 years ago
If I may... Um, I'll tell you the problem with the scientific power that you're using here, it didn't require any discipline to attain it. You read what others had done and you took the next step. You didn't earn the knowledge for yourselves, so you don't take any responsibility for it. You stood on the shoulders of geniuses to accomplish something as fast as you could, and before you even knew what you had, you patented it, and packaged it, and slapped it on a plastic lunchbox, and now [bangs on the table]you're eating it, you're eating it...
D. Pitbull 6 years ago
Wait. Waaaaaiiit... let me guess... that's... avocado Miracle Whip on the outside.
#41
Chopped Chicken Liver Paté
DE Ray 6 years ago
You know in old films when someone is feeling slighted, insulted, or ignored, they say "What am I, chopped liver?" Yeah, even back then nobody liked chopped liver.
TeeMarieTisMe 6 years ago
Aside from the floral design on top, this looks and sounds like a lot like catfood...
#42
Liver In Lemon Sauce
6 slices beef liver, 1/2-inch thick (about 2 pounds)
Salt and pepper
1/2 cup flour
1/3 cup oil
1 cup minced onion
2 tablespoons flour
2 cups beef broth
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated
1 teaspoon sugar
2 tablespoons steak sauce
Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver.
Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce.
Serves 6
Preparate time: 25 min.
Approximate Calories per serving…350
CrunChewy McSandybutt 6 years ago
I will have to respectfully disagree with you, Anne. But, to each their own. Enjoy.
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Random Panda 6 years ago
I don't understand what's wrong with this, liver can be delicious if cooked right. I don't understand why they have flour in the recipe though.
How Terribly Unfortunate 6 years ago
When they have a special note for if you want an "unusual treat" 😕😐
Marky Mark And The Funky Bunch 6 years ago
Some things are either loved or hated - Liver is one. Other foods are durians, olives, herring.
Layla Corman 6 years ago
Liver is the only thing my mother made that my father threw away. He actually flushed it down the toilet.
#43
Liver Sausage Pineapple
Eric Mac Fadden 6 years ago
There is a snack in here called "Sticksy" from Elma Chips.
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Iggy 6 years ago
"Who lives in liver wurst under the sea.." . It just doesn't have the same ring! :-D
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#44
Prune And Marshmallow Coupe
Preparation time: 5 mins. Plus time for prunes to stand
Main utensil: fork
For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste
Decoration:
6 whole prunes (optional)
walnut halves
marshmallows
1. Pour boiling water over the prunes if using them and leave for several hours.
2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.
3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.
TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.
Kathryn Baylis 6 years ago
But why would you want to spend the rest of the party painting the inside of the host’s toilet?
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#45
Salads
Tami Bridges 6 years ago
Banana pineapple salad...saw that once...in a movie...was called something far different.
SavySausageDog 6 years ago
Since when did banana and pineapple go in what looks like a normal salad?!
#46
Snowy Chicken Confetti Salad
Pretty Pangolin 6 years ago
Oh, we had that acorn mold when I was growing up - made chocolate steamed pudding for the holidays.
#47
Steamed Omelette (Gee Yuk Jing Dan)
Preparation time: 10 minutes
Cooking time: 10 minutes
To Serve: 4
You will need
4 eggs
2 oz. minced pork
1 teaspoon chopped water chestnuts
1 teaspoon chopped onion
1 teaspoon sherry
1 tablespoon soy sauce
pinch salt
1/4 teaspoon monosodium glutamate
1 1/2 tablespoons water
1/2 teaspoon lard
Separate the egg white and yolk, beat the white and mix with minced pork, chopped water chestnuts, onion, sherry, soy sauce, salt, monosodium glutamate and water. Mix them well, remove the mixture into a deep plate or bowl which has been rubbed with lard. Add the yolk gently to the mixture as the photograph shows. Put the plate or bowl in the steamer and steam for 15 minutes.
Rinpai 6 years ago
MSG actually is harmless and it's reputation comes from back when it first got introduced over here and everyone was super racist towards asians and it essentially got passed down as a nocebo over time. It's in pretty much every savory food from any country. The stuff you can buy and add in yourself is just made from seaweed. Its harmless and healthier than say salt or sugar.
Load More Replies... Marky Mark And The Funky Bunch 6 years ago
Ain't nothing wrong with this. I've eaten it in Asia. Its not a favorite dish but its OK.
Master Markus 6 years ago
This grosses me out, but I mean... I don't even like eggs unless they're used in baking.
D. Pitbull 6 years ago
Soo... I just...I'm not sure if erm... Non-North American recipes should be good here? I mean... many of our current day dishes are found to be "questionable looking" by my non-Asian or Western peers...
Rinpai 6 years ago
It looks like a very ignorant idea of what an asian recipe looks like from a time where racism was the norm.
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#48
Chicken Pretending To Be Cake
Nikki D 6 years ago
I really wonder what "emergency aspic" is or what kind of emergency it would be used for.
ForkNBeans 6 years ago
Black olives or TRUFFLES? I guess it's olives for the family and truffles for guests?
The Girl on Fire 6 years ago
If I bit into what looked like an iced sugar cookie and instead tasted chicken and Aspic, I'd throw hands.
2WheelTravlr 6 years ago
I'm reading the recipe and it doesn't sound too bad until I realize this is served cold. And what the heck is on that plate under the chicken? Dirt?
Loki’s Lil Butter Knife 6 years ago
According to the recipe, it’s black olives and truffles- fancy.
Load More Replies... #49
Velveeta Golden Glory Casserole: Mac And Cheese, Topped With Hard Boiled Eggs
Iggy 6 years ago
Given some of the recipes on this list, it would not have been surprising!
Load More Replies... Kathryn Baylis 6 years ago
My mother would put the deviled eggs on the side. Then she’d slice some of the tomatoes and arrange them on top of the already cooked Mac and Cheese and put it under the broiler to brown the top. Broiled fresh tomatoes actually taste good on top of mac and cheese—-but not the instant c**p, the really yummy made from scratch mac and cheese.
D. Pitbull 6 years ago
SooOOOOoo.. it's... Mac 'n' Cheese with eggs and more cheese-like-product. Not terribly strange... it's just the vintage lighting/photograph/drawing that is unsettling.
Molly A. Block 6 years ago
Why ruin a perfectly good bowl of mac & cheese with freakin' boiled eggs on top? And tomatoes? Hell no!
#50
Pork With Spaghetti
Molly A. Block 6 years ago
Damn, were they just desperate back then to make up this disgusting c**p? We sure have come a LONG way since the decade of aspic and gelatin and foods that just do not go together. I guess everyone was just so stoned out of their minds during that decade, that anything and everything looked good to them. They only way I'd even try half of this stuff is if I was high on weed and had a severe case of the munchies!
#51
Beet And Pineapple Salad Mold
1 envelope unflavored gelatin
1 cup dietetic black-cherry or lemon-flavored soda
8 ounces cooked beets,chopped
4 slices canned pineapple, no sugar added. Cut in pieces plus 4 tablespoons juice
Brown sugar substitute to equal 1 tablespoon brown sugar
1 teaspoon lemon juice
1/8 teaspoon salt
Lettuce leaves
Sprinkle gelatin over dietetic soda in a small sauce-pan, to soften. Stir over low heat until gelatin is dis-solved. Refrigerate until mixture is syrupy. Combine beets. pineapple with juice, brown sugar substitute. lemon juice, and salt in a saucepan. Cook over low heat. stirring frequently, 4 minutes. Cool. Fold into gelatin mixture. Spoon into a 1-quart mold. Refrigerate until firm. Unmold on lettuce leaves. Divide evenly makes 4 servings.
Rabbit Carrot 6 years ago
I once worked in a hospital, this looks like what an alcoholic once coughed up.
#52
Mushroom Stuffed Plaice
Jody Brown 6 years ago
We should introduce this dish to that banana salad a few frames back. I think they'd get along well.
TeeMarieTisMe 6 years ago
If you have to cover the face and the tail to make it look more appealing maybe you just shouldn't eat it... (Sorry, not a fan of fish)
#53
Zucchini-Tomato Molds
Preparation time: 20 min.
Cooking time: 5 min.
Chilling time: 2 to 3 hrs.
Quick, easy and refreshing in warm weather, these molds are also inexpensive.
For 4 servings you will need:
1 can (14 oz.) stewed tomatoes
1 envelope unflavored gelatin
1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley
1/8 tsp. instant minced garlic
1/4 tsp. dried oregano leaves, crumbled
Dash hot pepper sauce
1 cup shredded zucchini (1 small)
Lettuce for garnish
Mayonnaise, salad dressing or sour cream
Preparation:
1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.
2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.
3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.
4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.
5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.
Good served with: Cottage cheese, sliced cucumbers and Melba toast.
For 8 servings: Double the ingredients
2WheelTravlr 6 years ago
There are a lot of recipes that hide zucchini in tasty dishes, this isn't one of them.
#54
Baked Stuffed Salmon
1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices
Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.
Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340
glowworm2 6 years ago
That's why they shoved all that parsley in its mouth to shut it up.
Load More Replies... Kristof De Smet 6 years ago
This looks a bit like salmon 'bellevue' which is well known in Belgium
#55
Fiesta Peach Spam Loaf
Kathryn Baylis 6 years ago
And the rest of us would gladly let you have the whole damn thing.
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Bored Moogle 6 years ago
Spam actually goes well with fruit. Try pineapple Spam, it's quite tasty.
#56
Velveeta Shortage
April Simnel 6 years ago
I remember this ad from when I was a little girl. It’s from the late 70s. We used to get Good Housekeeping magazine at our house and this ad was in it. And the mac and cheese my guardian would make had Velveeta in it as one of the “cheeses”. You couldn’t pay me to eat that stuff now.
Brandy Grote 6 years ago
I can't eat anything with "American cheese" on it now. I can afford real cheese just fine now.
Load More Replies... Kathryn Baylis 6 years ago
The one and only good thing I can say about Velveeta is that it melts nice and smooth. Real cheese is tricky to melt; if you try to do it too fast and too hot, it can separate into a lumpy, oily mess. Other than that, pass.
Marky Mark And The Funky Bunch 6 years ago
Velveeta sounds like a gynecological problem. It tastes even worse.
#57
Plaice And Cucumber Rolls
Cooking time: 20 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish with lid, saucepan
Oven temperature: 375°F.
Oven position: center
For 4 people you need:
8 medium-sized plaice or flounder fillets
juice of 1 lemon
1 cup chopped cucumber
about 1/4 cup chopped sweet dill pickle
about 1/4 cup chopped capers
1 tablespoon vinegar
seasoning
Thin sauce:
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups milk
seasoning
2/3 cup dry white wine
Garnish:
prawns or shrimp
watercress
1. Put the fillets onto a pastry board.
2. Squeeze a little lemon juice over each fillet.
3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together.
4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish.
5. Cover with lid or foil, bake until tender.
6. Make sauce by heating butter in pan.
7. Stir in flour, away from heat, cook roux over low heat for 3 minutes.
8. Gradually stir in cold milk, seasoning and wine.
9. Bring to boil, cook until thickened.
10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat.
11. Garnish with prawns or shrimp, and watercress.
TO SERVE: Hot, as above, or cold with mayonnaise.
TO VARY: Use fillets of sole or whiting.
TO STORE: For a limited time only, covered in the refrigerator.
Pretty Pangolin 6 years ago
Well, you interrupted their Esther Williams water ballet.
Load More Replies... #58
Creamed Veggie-Filled Pancakes With Canned Peach Garnish
shane montanez 6 years ago
"Technically" it is sliced. But not in the way what you're thinking of.
Load More Replies... Molly A. Block 6 years ago
That's it. I've had enough of this sh*t! Commence puking, friends....
#60
Lobster Relish
#61
Frankfurter Pie
Kathryn Baylis 6 years ago
Please understand, back in this culinary dark age, they simply didn’t know any better.
Load More Replies... #62
Paper-Wrapped Fish
INGREDIENTS:-
1 lb fish fillet (cod or garoupa)
2 ozs. cooked ham (chopped)
1 oz. celery (chopped)
A little parsley
Oil for deep frying
Seasoning:-
3/4 tsp. salt
1 tbsp. oil
1/2 tsp. sugar
1/2 tsp. sesame oil
2 tsp cornflour
For Wrapping:-
12 pieces of 6×6 inches greaseproof paper
METHOD:-
1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.
2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.
3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.
#63
Shrimp Jambalaya – Creole Sauce
1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
Salt
3 cups hot, cooked rice
2 cups Creole Sauce, below
Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.
Makes 6 servings.
CREOLE SAUCE
1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water
Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.
Molly A. Block 6 years ago
Who in the f*ck eats bananas with jambalaya?! I lived in New Orleans for almost 10 years and no one-- NO ONE!-- ever made it like this! These recipe creators were high, I tell you!
Jane Doe 6 years ago
Bananas, like Jell-o and gelatin were something new. People didn't know what do with them, so food importers and producers tried to create interest in them. With these GodAWFUL recipes!
Load More Replies... MN Free Spirit 6 years ago
Literally made Jambalaya Sunday, NEVER EVER had the thought "see those bananas over there? I think Im going to add them to this awesome, savory dish"
#64
Vegetable Quiche
#65
Rosted Layered Sandwich Loaf
Ingredients
Ham-Pickle Filling, below
Chicken Salad Filling, below
Curried Egg Filling, below
Peeled tomatoes
1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread
Butter or margarine
2 tablespoons mayonnaise or salad dressing
2 packages (8 oz.) cream cheese
1/4 cups mayonnaise or salad dressing
2 tablespoons light cream
Directions
Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine.
Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread. Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf.
Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired.
Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.
Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped.
Makes 8 to 10 servings
#66
Deviled Eggs
Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans
For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning
Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar
1. Chop onion coarsely with celery and pepper, removing core and seeds.
2. Fry in the butter for 5 minutes without browning.
3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.
4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.
5. Meanwhile hard-cook the eggs and make the sauce.
6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.
7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.
TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.
TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.
D. Pitbull 6 years ago
Wait.... okay... I... am confused... I thought deviled eggs were where you took out the hard boiled egg yolks, mixed them into some sort of delicious paste thing, then got all fancy and swirled them back into their egg-white bowls?
Kathryn Baylis 6 years ago
It deviled eggs at all. Just hard boiled eggs thrown on top of flavored rice.
#67
Glazed Ham Ring
2 beaten eggs
1/2 cup milk
1 1/2 cups soft bread crumbs (2 slices bread)
1/2 cup chopped onion
1 1/2 pounds ground fully cooked ham
1 1/2 pounds ground pork
Glaze
Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.
Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.
#68
Orange Salad
Preparation time: 15 mins.
Main Utensil: sharp knife
For 4 people you need:
3-4 large oranges
French or vinaigrette dressing:
1 teaspoon made mustard
pinch salt
shake pepper
pinch sugar
scant 1/4 cup oil
1-2 tablespoons vinegar or lemon juice
Garnish:
lettuce
1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.
2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.
3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.
TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.
TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.
Sill Marien 6 years ago
this is the first time on that list where "salad" word was used more or less correctly. Why they insisted on calling gelatins "a salad" is beyond me.
#69
Quick Barbecued Frankfurters
Kathryn Baylis 6 years ago (edited)
Weird that they’d call it “Barbecued” Frankfurters, when none of the ingredients, including the frankfurters themselves, ever go near a barbecue grill, much less get cooked on one.
#70
Frankfurter Spectacular
Kathryn Baylis 6 years ago
It looks like the poop emoji wrapped itself around a pineapple crown.
#71
Spam ‘N’ Limas
Jane Doe 6 years ago
That sounds like a disclaimer from an ad for Krusty Burgers...am I right?
Load More Replies... Kathryn Baylis 6 years ago
Two more from my list of foods I wouldn’t eat separately, much less together.
#72
Tasty Ham Loaf Ring
Add New Image
What do you think ?
DemPugs 6 years ago
Gelatine salads/everything was such a huge fad in the 60's. Some of them make me want to gag. GELATINE SALAD!
Ceredwyn Ealanta 6 years ago
My parents had these cookbooks. The answer is: It was basically very cheap and it could trick you into being full more. Jellied meats have been around for centuries, and preserving things in jelly was very common. A lot of this stuff is pretty gross, but from memory, you could overcome the gross once you were hungry enough. And that's basically it - you've got to suddenly work out a way to feed guests on nothing. Out comes the gelatin.
Load More Replies... Merty Robinson 6 years ago
Part of me really wants to make these for when my in laws come visiting at Christmas.
Liam Walsh 6 years ago
They probably had this food as children - might make them nostalgic and then they may NEVER leave!!
Load More Replies... April Simnel 6 years ago
Half the problem is that the photos are so luridly colored. I mean, the food is mostly gross anyway, but the pictures make these, uh, “dishes” look so much worse.
Gipsy Kings fan 6 years ago
You're right -- the color printing methods used were primitive compared to today's methods. Also, the profession of Food Stylist as it exists today must have been in its infancy then, if it existed at all. Food Stylists employ all kinds of artificial methods and materials to make food look more appetizing in photos, e.g. white glue instead of milk on cereal. https://www.theartcareerproject.com/careers/food-styling/
Load More Replies... Gipsy Kings fan 6 years ago
I was a kid in the U.S.A. in the '60s. These hideous recipes / photos made up by food companies to advertise their products are good for a laugh now, but are NOT an accurate representation of the way people really cooked and ate in those days. My Mom used some of the convenience food products but in a normal way, e.g. pan-fried chicken with gravy made with Campbell's Golden Mushroom Soup; Rice-A-Roni as a side dish. Other typical dinner items were meat loaf, hamburgers, mashed potatoes, spaghetti with tomato/meat sauce, macaroni & cheese, vegetables, green salads. She made one molded gelatin dessert that was beautiful as well as delicious, a purple marbleized confection made with lemon Jello, blueberry pie filling, and real whipped cream.
Liam Walsh 6 years ago
That last one you mention sounds a LOT nicer than the other molded gelatin desserts featured above!
Load More Replies...
chi-wei shen 6 years ago
I had to stop after 26 items because I couldn't stomach this anymore.
Toujin C'Thlu 6 years ago
Some of this stuff doesn't sound bad. But the photography and over-the-top presentations make it look less than appetizing.
DemPugs 6 years ago
Gelatine salads/everything was such a huge fad in the 60's. Some of them make me want to gag. GELATINE SALAD!
Ceredwyn Ealanta 6 years ago
My parents had these cookbooks. The answer is: It was basically very cheap and it could trick you into being full more. Jellied meats have been around for centuries, and preserving things in jelly was very common. A lot of this stuff is pretty gross, but from memory, you could overcome the gross once you were hungry enough. And that's basically it - you've got to suddenly work out a way to feed guests on nothing. Out comes the gelatin.
Load More Replies... Merty Robinson 6 years ago
Part of me really wants to make these for when my in laws come visiting at Christmas.
Liam Walsh 6 years ago
They probably had this food as children - might make them nostalgic and then they may NEVER leave!!
Load More Replies... April Simnel 6 years ago
Half the problem is that the photos are so luridly colored. I mean, the food is mostly gross anyway, but the pictures make these, uh, “dishes” look so much worse.
Gipsy Kings fan 6 years ago
You're right -- the color printing methods used were primitive compared to today's methods. Also, the profession of Food Stylist as it exists today must have been in its infancy then, if it existed at all. Food Stylists employ all kinds of artificial methods and materials to make food look more appetizing in photos, e.g. white glue instead of milk on cereal. https://www.theartcareerproject.com/careers/food-styling/
Load More Replies... Gipsy Kings fan 6 years ago
I was a kid in the U.S.A. in the '60s. These hideous recipes / photos made up by food companies to advertise their products are good for a laugh now, but are NOT an accurate representation of the way people really cooked and ate in those days. My Mom used some of the convenience food products but in a normal way, e.g. pan-fried chicken with gravy made with Campbell's Golden Mushroom Soup; Rice-A-Roni as a side dish. Other typical dinner items were meat loaf, hamburgers, mashed potatoes, spaghetti with tomato/meat sauce, macaroni & cheese, vegetables, green salads. She made one molded gelatin dessert that was beautiful as well as delicious, a purple marbleized confection made with lemon Jello, blueberry pie filling, and real whipped cream.
Liam Walsh 6 years ago
That last one you mention sounds a LOT nicer than the other molded gelatin desserts featured above!
Load More Replies... chi-wei shen 6 years ago
I had to stop after 26 items because I couldn't stomach this anymore.
Toujin C'Thlu 6 years ago
Some of this stuff doesn't sound bad. But the photography and over-the-top presentations make it look less than appetizing.
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