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And what was a summer's cookout without mom's homemade salads and salad dressing. Taken from little old tin recipe boxes are some of the best summer salad recipes around. Yep, those recipes our mom's used were some of the best. The 1950's, 60's, and 70's were the years of the great American picnic, family gatherings, neighborhood parties, outdoor events. Places where the carry in dish was welcome. What was easier to fix then the summer salad. Here are some free recipes from those days. I hope you enjoy eating them as much as I do collecting them.
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Old Calumet Recipe
2 lbs. whole carrots boiled in salt water until tender but not mushy. Drain, cool, and slice.
Add one large raw green pepper - diced. Add 1 large raw onion - diced.
Heat 1 small can of tomato soup and add 1/2 sugar, 1/2 cup vinegar, 1/2 sp salt, 1 teaspoon dry mustard, 1 tsp. Worchester sauce, 1 cup salad oil. Pour over vegetables.
Refrigerate 24 hours before serving. Good for a long time…you might not like so much sugar.
Toss together lightly, 2 cups crab meat, 3/4 cups chopped green pepper, 3/4 cup chopped celery, 3 tbs. chopped green onions, 1/4 cup chopped almonds, 1 tsp. Worcestershire sauce, dash Tabasco, 1/2 cup bottled French dressing.
Spoon mixture into baking shells or individual baking dishes. Sprinkle with 1 1/2 cups crushed potato chips. Bake in oven at 350 degrees for 30 minutes.
Blend 1 cup ground cooked ham, 1/4 cup diced celery, 2 tbs. bottled french dressing, 1 tbx. minced onion, 1 tbs. minced parsely, 1 tbx. prepared horseradish.
Makes 1 cup.
2 cups crab meat - frozen
2 cups shrimp - frozen
1/2 cup celery - cut up fine
1/2 bunch green onions
1/2 cup green pepper
1 1/2 cup mayonnaise
Break up fish and mix.
Put in casserole and sprinkle with buttered crumbs.
350 degrees for 20 minutes
1 cup crushed pineapple or tidbits
1 cup mandarins orange slices
1 cup raspberries (frozen or canned)
1 cup coconut
1 cup sour cream
Mix and chill overnight.
Toss together 2 Cups shredded raw parsnips, 1 Cup diced celery, 2 tbs. minced onion and 1/4 cup salad dressing. Chill and serve on lettuce.
The name Ruth R. was written on the recipe. The recipe came from the California box.
2 cups cooked diced chicken
2 cups chopped celery
1/2 cup chopped almonds
1 cup mayonnaise
1 cup crushed potato chips
2 tablespoon lemon juice
1/2 teaspoon salt
2 teaspoons grated onion
3/4 cup grated cheese
Mix chicken, celery and almonds. Blend mayonnaise, lemon juice, salt and grated onion together: Mix lightly with chicken mixture. Spoon into greased 9 x 9 pan. Sprinkle grated cheese and potato chips on top. Bake at 450 degrees for 10 minutes. Serve hot and garnish with parsley.
This recipe was in my grandmother's recipe box, typed on an index card. She reports she was given the recipe by Nevada Streby on February 16th, 1973.
4 large stalks celery
6 small green onions
1 pimento
1/4 cup cooked oil dressing
2 cups diced cooked chicken
1/2 teaspoon salt
Cut into small pieces celery, onions, bulbs and tops, and 1 pimento. Combine with cooked chicken, 1/2 teaspoon salt and 1/4 cup cooked oil dressing, thinned with skim milk if desired. Chill and serve on lettuce leaves. Serves 4.
Cooked Oil Dressing for the Chicken Salad
1 1/2 teaspoons dry mustard
1 teaspoon salt
2 eggs
2 tablespoons oil
1/3 cup vinegar
2 teaspoons powdered sugar
Pinch of red pepper
Mix together 1 1/2 teaspoons mustard, 1 teaspoon salt, pinch red pepper, and 2 teaspoons powdered sugar in tip of double boiler. Beat 2 eggs slightly, add to them 2 tablespoons oil, and pour onto dry ingredients slowly, stirring until thoroughly mixed. Measure 1/3 cup vinegar, add water to 1/2 cup mark, then add to mixture. Cooke over boiling water, stirring constantly, until mixture thickens.
Cheese Stuffed Lettuce by Ronnie Rice
Cut out core and enough lettuce to make cavity for stuffing. Combine 3 oz. pkg. cream cheese, 1 1/2 cup drained cottage cheese, 1/2 cup grated raw carrots, salt and pepper, 3 tbs. chopped gr. pepper and 1/2 tsp. minced onion. Blend and pack into lettuce cavity. Wrap lettuce head tightly. Chill for several hours. Cut carefully in wedges and serve with french dressing.
Heat 4 tablespoons of Red Hots in 1 1/2 cups hot water, until melted. Then add 1 package red jello, any flavor: 1 tablespoon lemon juice, 1/2 teas. salt, 1 can or two cups strained applesauce. Pour into a 7 1/2 x 11 1/2 pan. Chill until firm. Serves 8.
2 can or 5 ounces boned chicken - evenly chopped
1/4 cup chopped green pepper
1 medium orange peeled - sectioned
1/4 cup slivered blanched almonds
1/4 cup mayonnaise
1/2 teaspoon salt
1 1/2 Tablespoon lemon juice
2 large ripe avocados
Salad Greens
Combine all but avocados and 1/2 Tablespoon lemon juice. Mix well. Refrigerate covered until well chilled - at least one hour. |
Just before serving, cut avocados lengthwise. Remove pits. Sprinkle with remaining lemon juice. Pop each half with 1/3 cup chicken salad piling high. Serve on salad greens 4 servings.
by Betty Barnhart
1 cup apples - cubed
1 cup grapes and or pineapple chunks
1 cup walnuts
2 cups cooked chicken cubes
Marzettes slaw dressing
Moisten with dressing and chill, then serve.
Recipe from the Georgia Journal
1 package lemon gelatin
2 cups hot cider
1 Tablespoon lemon juice
1 cup unpeeled red apples
1/2 cup walnuts
1/2 cup pitted dates sliced
1 Tablespoon grated orange rind
Sour Cream Dressing
Equal parts sour cream and mayonnaise
These are the ingredients, she did not, however, give any directions. This was her mother's recipe, so I imagine she had seen it done so many times, she felt no need to write directions.
by Pat Barada
1 cup sour cream
1 cup mandarin oranges
1 cup coconut
1 cup pineapple tidbits
1 cup small marshmallows
Add green grapes to taste
Let stand overnight in fridge.
1 package Lemon Gelatin
2 cups tomato juice
Heat 1 cup of tomato juice, dissolve gelatin in it, then add rest of the tomato juice cold.
Add:
1 Tablespoon sugar
1 Teaspoon salt
3/4 teaspoon horseradish - fresh
Juice of 1 1/2 lemons
3 Tablespoon grated onion and juice
1 cup finely chopped celery
Hollidaysburg, Pa. Recipe
1 envelope Knox unflavored gelatin
softened with 1/4 cup cold orange juice
1/4 cup sugar
1/8 teaspoon salt
1 cup boiling water or bring to a boil juice
From 1 pound can orange or grapefruit sections (if it doesn't make a cup, add enough water to do so)
1 tablespoon lemon juice
1/2 cup orange juice (written beside this was - Seald-Sweet, Bluebird).
Bluebird was a 1940's fruit brand name and Seald-Sweet was a company from the 1940's to the 1957 in Flordia, I believe. Correct me if I am wrong.
Fruit sections (Bordo brand's about .39 cents.) This was a fruit company around the 1940's and 50's.
Fruit Salad
In the margin, she wrote, "Served this at Jean Wilson's 4-21-1965
2 large heads of lettuce
6 cans of mandarins oranges
3 pineapples
1 large package angel flake coconut (14 oz)
6 cups small marshmallows
3 large sour cream cultured
2 large boxes of Euphrates Bread Waffles
1 (2 ounces) package lime gelatin
1 1/2 cup boiling water
1 cup green goddess dressing
1 1/2 cup finely diced cooked ham
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
2 Tablespoon finely chopped pimento
1/2 teaspoon grated lemon or lime rind
In medium bowl, dissolve gelatin in water. Chill until the consistency of unbeaten egg whites.
Blend Green Goddess Dressing into gelatin, then fold in ham , celery, green peppers, pimentos. Pour into 1 1/2 quart ring mold or ring molds.
Chill until firm.
Take out and place on salad greens, garnish with hard cooked quartered eggs. Makes 4 to 6 servings.
1 Tablespoon chopped green onion
1 Tablespoon chopped parsley
1 Tablespoon Pimento
1 clove garlic
1/4 cup salad oil
1/4 cup cider vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
4 avocados
2 Tablespoon lemon juice
Salad Greens
Combine dressing ingredients. Shake and refrigerate.
Shake dressing well and pour into avocadoes filling the hallows
8 servings.
1 package or 4 cups of fresh cranberries
3 or 4 each cored apples, do not peel
Grind together and add
1 cup sugar
1 small can crushed, drained, pineapple
2 packages small marshmallows
Let stand overnight in refrigerator or all day, then add 1/2 pint whipping cream (whipped) and 1 cup nuts. Fold in well and pour in long dish and put in freezer.
2 envelopes unflavored gelatin
2 cans crabmeat
1 large ripe avocado
1 cup sour cream
1 cup mayonnaise
3 Tablespoons grated onion
1/4 cup thinly sliced celery
1 1/2 teaspoon salt
1/8 teaspoons pepper
1/4 cup lemon juice
Salad Greens 2 large tomatoes, sliced
Sprinkle gelatin over 1 1/2 cup water in top of double boiler. Let stand 5 minutes to soften. Place over hot water - stir until dissolved. Refrigerate until like unbeaten egg whites - about 30 minutes. Separate crabmeat pieces into medium bowl, removing membranes. Cut avocado lengthwise. Cut into chunks and press thru sieve. Measure 1 cup.
Gently toss crabmeat with avocado, sourcream, mayonnaise, onion, celery, salt, pepper, and lemon juice and mix well. Fold into gelatin in 6 1/2 cup ring mold. Refrigerate.
Serve with salad greens and tomato slices.
Serve with mayonnaise, (here she wrote something that I just can't make out....looks like "cooled or cooked" something.)
6 to 8 servings.
1 no. 3 can of fruit cocktail
2 packages of cream cheese
3 tablespoons salad dressing
1/2 pint of whipping cream
Blend cream cheese with a little juice of fruit cocktail. Add salad dressing, then add whipped cream - add some extra medium cherries and juice to cream cheese to add color and flavor. Then add 3 teaspoons of sugar. Put in freezing tray and turn up to cold as for ice cream. Stir once after it begins to freeze.
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She was kind enough to send me this cabbage salad recipe. We are waiting until summer, as we wish to grow the cabbage for this very special treat. Every first should be special, don't you think?
Leona Irwin's Cabbage Salad
Ingredients:
1 small head green cabbage, finely shredded
5 scallions, finely chopped
2 stalks celery, finely chopped
1 can (8 oz.) crushed pineapple, drained (reserve liquid)
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon sugar
Miracle Whip salad dressing
Directions:
In a bowl, mix cabbage, celery, scallions, and crushed pineapple. Toss well.
In a small mixing bowl, mix reserved pineapple juice and enough Miracle Whip to form a creamy dressing. Add sugar. Mix well. Add salt and pepper Mix until well blended. Pour over cabbage mixture and toss until all ingredients are well coated. Serve immediately.
Note: I have tried this recipe with pacakaged cole slaw mix, but the result is not the same. It's best to do the shredding yourself with a green cabbage, although it requires more work.
If you don't have crushed pineapple, rings or chunks may be substituted, Just dice them a little more finely. I started using crushed pineapple after it became available to save time. When I was a kid, it was my job to cut up pineapple rings or chunks smaller for the salad.
1 small shredded carrot may be added if desired, but since I'm allergic to carrots, Gram only made it this way on occasion for church suppers and dish-to-pass dinners to pad the amounts.
You can decrease the amounts of salt and pepper to taste, if desired.
2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon white dinner wine
2 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/4 to 1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 bunches young spinach
1 pound bacon
2 hard cooked eggs - evenly grated.
Combine ingredients in a covered jar. Shake well.
Meanwhile wash spinach and tear into pieces, removing stems. Dice bacon and fry until crisp.
Mix the back and eggs with spinach.
Shake dressing again and pour over spinach.
Serves 8
Serve with Crumbly Sour Cream Dressing
1/4 cup sour cream
1/2 cup mayonnaise
1/4 cup cranberry juice cocktail
Combine well and chill.
Grandmother's Cranberry Salad
Grind 1# cranberrries
2 small or 1 large orange
2 cups sugar
Stir Well
1 cup chopped nuts
2 packages of Jell- 0 1 red package and 1 lemon package
2 cups boiling water
1 cup cold water
Apples may be added as well.
Dissolve 1 pkg. lime jello in 3/4 cup hot water, add 1/4 cup lemon juice and 1 cup sour cream or mayonnaise, mix well, add 1 tablespoon minced onion and 1 cup unpeeled cucumbers — chopped very fine.
from Ronnie Rice
Combine
1 cup pineapple chunks
1 cup diced oranges
1 cup diced marshmallows
1 cup coconut
1 cup sour cream
refrigerate 12 hours.
Serve with Special Salad Dressing
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