Sometimes I think my best recipes are the old ones I grew up with in the 40s and 50s. If you aren’t used to using old recipes, you will no doubt be surprised at how easy they are. People often think old fashion meals lots of hard work but that isn’t necessarily so. Make these recipes and see for yourself how easy they can be.
The Early Waldorf Salad
This recipe was created just before the 1900s at the Waldorf-Astoria Hotel in New York. It is still a popular salad today although the original recipe was a simple combination of apples, celery, and mayonnaise, nuts were later added and now other items are often added as well. I am posting this to show everyone what an original really is.
1 cup diced unpeeled red apples
1 cup sliced celery
1/2 cup coarsely chopped walnuts (1st new
1 cup (or to taste) mayonnaise
In a mixing bowl, combine apples, celery and walnuts. Lightly fold in mayonnaise until ingredients are coated.
Makes about 4 servings.
Frozen Fruit Salad Cubes
This is an old recipe we started making in the 1950s when we used the old aluminum ice cube trays that made large cubes. I still have some I can use today. However, it works fine in the plastic ice cube trays of today although you may have to serve 2 cubes instead of one.
1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice
Soften cream cheese and drain fruit cocktail. Mix cheese, fruit juice and sugar until smooth. Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture. Pour into ice cube trays and freeze until firm. (No stirring needed.) Makes 1 quart.
If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm. To serve, open the other end also and with the lid push contents out to slice.
Bang Sweet Pickle Relish
Strange name, yes. But kids love hearing the jars “pop” or “bang” when they seal so we have always called this Bang Relish. Homemade pickles and relishes are oh-so-good!
1 gallon ground-up unpeeled cucumbers
8 onions, ground
1/2 cup pickling salt
4 cups vinegar
1 cup water
5 cup sugar
1/2 tsp tumeric
2 tbsp celery seed
1 tbsp mustard seed
2 red bell peppers, ground
2 green bell peppers, ground
Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil.
Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes that she has enjoyed for many years with others at http://grandmasvintagerecipes.blogspot.com She also shares her slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com
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