Strangest Dishes That Were From *Your Time*
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athene-5 — 9 years ago(October 28, 2016 07:17 PM)
I'm not really crazy about salmon, but I did like the salmon casserole and still like the croquettes, perhaps because the taste is cut with other things. We never had the salmon salad. Pork chop patties- LOL!
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
falconefans — 9 years ago(October 28, 2016 08:44 AM)
My mother made the salmon loaf from the canned salmon and dried potato flakes. I think it was topped with cream of mushroom soup for the sauce. I don't know where she got this recipe, if it was on the soup can, the salmon can, or in woman's day magazine. But we had it often and i liked it except for biting down on the salmon bones.
My grandmother used to make her version of rice pudding. Basically she'd heat some milk in a pan, add sugar and cinnamon, and then dump in leftover cooked rice. It was watery, not pudding-like at all. I never liked it and to this day have never had "real" rice pudding.
Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt. -
athene-5 — 9 years ago(October 28, 2016 07:21 PM)
I love the Greek style rice pudding, and you do cook it on the stove, but you start with raw rice and cook it slowly in the milk and cinnamon and sugar, so the rice gets very tender and the pudding thickens up. My recipe also takes a beaten egg added at the end. Then it is very hard for me to let the pudding set and cool- I want to dive right in! But one should wait until it cools
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
BoingFwip — 9 years ago(October 28, 2016 09:58 PM)
I'll have to try it that way. I've only ever made the kind that goes into the oven and I'm also an impatient person when it comes to baked custards like that. I also like the method of cooking the rice in the milk instead of using leftover rice, which is how I usually make it.
I like nutmeg instead of cinnamon in my rice pudding. Sometimes just a slight sprinkle of cloves, too. I like cinnamon for a lot of things but I think rice pudding tastes better with nutmeg. I also sometimes like raisins in my pudding, but if I have raisins I'll use cinnamon. There's something about that combination that tastes like childhood, that's how my mom and grandma used to make rice pudding.
I am a leaf on the wind. Watch how I soar. -
Destinata — 9 years ago(October 29, 2016 11:10 AM)
I have my mother's ancient Betty Crocker's Cookbook, which is a lovely look into a forgotten, kinder age, when subdivisions had just sprung up and the people back from WWII went to work in factories and the city, so they needed "bedroom communities." Before then, if you worked in the city you lived in the city. Outside the city were the farms.
The people brought their sense of apartment community people were much friendlier then to the 'burbs, and the "progressive party" was born. A lot of those things had casseroles, cocktail sausages or meatballs in some nasty sauce, molded salads or desserts, and foreign dishes that were so Americanized their own mother country wouldn't recognize them. I was born after this time, but it still fascinates me as does any cookbook from WWII, talking about ration coupons, victory gardens, and how to stretch that tiny amount of meat to feed a crowd and still have the food look and taste "American." The Chinese and Italians just to name two had that problem fixed for centuries, but Americans resisted new ways of cooking until the late '60's and '70's, for the most part.
Something that my mother used to make she was a terrible cook, which is probably why I decided I'd better learn was Chow Mein that came in two cans, one for the vegetables, and another for the fried noodles. That was "fast food" back in those days. If you look in the Oriental section of many groceries, those Chung King Chicken Chow Mein kits are still available.
I also remember my mother doing something "gourmet" Hamburgers Bourguignon. And some truly awful dish Sweet and Sour Turkey Wings that was so dreadful that my brother and I conspired to burn the recipe after having tasted it only once.
Ah, but who can forget the ubiquitous Banana Pudding? Or how truly gross it would get after three days in the 'fridge?
My poor mother was a terrible cook, except for fried chicken, which she cooked like the Arkansas-style fried chicken in James Villas' "The Glory of Southern Cooking." It was fantastic. Almost everything else she made was perfectly dreadful, and she knew it. She made pie crusts you could break a tooth on, but her fried chicken was a poem.
When evil is viewed as good, righteousness is viewed as evil. -
falconefans — 9 years ago(October 29, 2016 11:33 AM)
I remember that chow mein in the two cans. It was dreadful. It was my first and only exposure to chinese food when i was a kid so i could never understand why people liked going to chinese restaurants so much.
It wasn't until i was in high school or later that i went out with friends after going to a club. I probably had a bit too much to drink so didn't care about getting chinese food and was surprised at how good it was.
Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt. -
athene-5 — 9 years ago(October 30, 2016 05:29 PM)
I have my Mom's old BH&G cookbook. Those were recipes for big families and people were trying out all sorts of strange things. Mom made pork 'chop suey' and used those canned veggies, too. Ours was served over rice with the crispy noodles on top as a garnish. Banana Pudding with 'nilla wafers- yes, all the time.
"But look, the morn, in russet mantle clad, Walks o'er the dew of yon high eastward hill" -
BoingFwip — 9 years ago(October 30, 2016 08:03 PM)
I have a full set of really old hard back women's day a-z cookbooks. They look like a set of encyclopedias, not as thick. I've looked through them a few times but I haven't found a recipe to try yet. I've seen some good ones, interesting ones, and downright gross ones. They're really neat, probably from the 40s or 50s, and there's little passages here and there to explain how to pick the right ingredients, where certain foods come from, etc. I don't know that I'll ever use them for reference but they belonged to my paternal grandmother (a terrible cook) so I'll never get rid of them.
I am a leaf on the wind. Watch how I soar.