Wiener Salad Bowl

One more recipe from the Westinghouse Refrigerator recipes care use booklet from 1948. This one just because it just is such a classic retro food horrifying recipe. I am tempted to make it just for the photograph opportunities. It is one of those recipes that the incredibly talented Angelina of Stitch and Boots might think of as like making mud pies.

Boy child expressed horror over this recipe. I may have as well. Notice that in addition to wieners it has a huge amount of pickle and dressing or mayo.

Wiener Salad Bowl

3 cooked wieners, sliced OR
1 cup leftover cooked meat
1 No. 2 can kidney beans
1/3 cup sliced pickles
3/4 cup French dressing or mayonnaise
1 head lettuce, broken in small bits
1/2 large onion sliced.

Skin and slice wieners, or dice leftover meat. Add drained kidney beans, pickles and 1/2 cup French dressing or mayonnaise. Chill. Just before serving, add lettuce and onion, remainder of dressing. Toss thoroughly. Serves 8.

Fried Japanese Rice

I am feeling a bit peasanty today, so I grabbed The Peasant Cookbook by Marian Tracy (1955) from the shelf. I skipped the soup section and came upon this recipe for “Japanese Fried Rice.” I ponder the authenticity of it because I don’t associate bacon, celery, and parsley with Japan. Perhaps my otaku son can enlighten me. In any case, it sounds like a fabulous, inexpensive, and easy option for fried rice with a bit of a different flavor profile than your usual. Besides, it has BACON.

Some other things to love about this recipe:

  • It uses up odds and ends from the fridge.
  • The “leave a thick film” of bacon grease in the pan. What recipe says THAT anymore?
  • You can easily add other leftover vegetables, tofu, meat, etc to the recipe.

Fried Japanese Rice

3 strips bacon, diced
1 large onion, chopped fine
1/3 cup finely chopped parsley
1/3 cup coarsely chopped celery
1 cup diced cooked meat, preferably chicken, pork or beef
2 cups cooked rice (leftover rice may be used)
Soy sauce
salt and pepper
2 whole eggs

Saute the bacon and pour off most of the fat. Leave a thick film covering the bottom of the skillet, add the onion, parsley, and celery. Stir around until the onion and celery are pale yellow and partly cooked, but still crisp. Add the meat and rice. Season with soy sauce, salt and pepper, heat briefly, break the eggs onto the mixture and scramble over low heat until the eggs are cooked.

Serves 4.

Italian Meat Loaf

This is an Italian Meat Loaf that my great-grandmother enjoyed. It is not much like the meat loaf I make, but it is quite good. The rye bread and Parmesan add a nice touch. Note the unusual way the bread is used–not as breadcrumbs exactly. I love the note about the oregano–exotic herb it was in the American south at the time. ;-)

Italian Meat Loaf

2 slices rye bread
2 slices white bread
1 lb ground beef
4 sprigs parsley
3 tablespoons grated Parmesan cheese
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 can tomato sauce
1 teaspoon oregano*

Preheat oven to 375 and grease a shallow baking pan.

Put both kinds of bread in a large mixing bowl. Pour 1 cup water over the bread and let the slices soak for several minutes. At this point mash the bread very fine with a fork.
Dump the meat in with the bread and add finely chopped onion, chopped parsley, grated cheese, slightly beaten egg, salt, pepper. Mix together with clean hands, put mixture into baking pan and shape into a loaf. Put dots of margarine or butter over the top and bake 30 minutes. Pour tomato sauce over the meat. Sprinkle with oregano. (learn to use this good herb–it makes food taste the way good Italian restaurant food tastes) and bake 20 minutes longer. Serves 4-6 generously.

Original source and date unknown. From my great-grandmother’s recipe box.

Romanian Chopped Meat (Parjoale)

In another dish that caught Rebecca’s eye from The Peasant Cookbook (Marian Tracy, 1955) we have a Romanian dish that you can serve with mashed potatoes, rolls, and apples.

Again, this is very meatloaf like, I wonder if she is trying to get meatloaf on the menu again soon. This one might go over since it is sauteed…more like a meatball.

Parjoale

1 1/2 lbs chopped chuck
2 eggs
1/2 hard roll (or 2 slices stale bread) soaked in milk and squeezed out
salt and pepper
1 1/2 tablespoons finely chopped dill
Bouillon
Flour
1/4 cup butter or Crisco

Mix the meat, eggs, moistened bread, salt and pepper and dill together. Moiston with the bouillon until fluffy. Make into rolls 2 inches long and 1 1/2 inches wide and 1 1/2 inches thick. Dust lightly with flour and saute in hot oil. Serves four.