Posts Tagged ‘retro’

  1. Salad Days

    July 30, 2008 by Tarrant Figlio

    It is National Take a Salad to Work Day. It is a little late to get started on a Jell-o salad to take to work, so how about a luncheon salad?

    I have to say, I was NOT a carrot salad fan as a child. I have found though, I am more and more fond of carrot salads as I get older. They are a nice combo of sweet, nutritious, and savory.

    This one, from Favorite Salad Recipes of America…You can easily eliminate or cut the amount of pecans or substitute almonds or antoher nut.

    Luncheon Salad

    6 fresh carrots, washed and scraped
    6 hard-cooked eggs
    1 cup pecans
    1 sm. onion
    salt to taste
    mayonnaise
    6 soda cracker, crumbled (take some in a separate bag if packing for lunch)
    6 lettuce leaves

    Put carrots, eggs, pecans and onion through food chopper (food processor) using medium blade. (Or shred the carrots, mince the eggs, chop onion and pecans fine) Combine ground ingredients with salt and enough mayonnaise to hold mixture together in salad bowl. Add crackers just before serving. Serve on lettuce leaves. Egg yolks may be mashed instead of ground. Yield: 6 servings.

    Category Recipes, retro food, Salads | Tags: , | 1 Comment

  2. California Salad Cups

    July 17, 2008 by Tarrant Figlio

    Another California recipe, another salad recipe. More grapefruit! In 1942 grapefruit and walnuts must have screamed California! I am amused that it is called salad cups, but served on plates.

    Less than 24 hours until Blogher Conference 08 in San Francisco.

    California Salad Cups

    1 cup diced, membrane-free grapefruit sections
    1 cup diced pineapple
    1 cup diced, membrane-free orange sections
    1 cup sliced banana
    1/2 cup broken walnut meats
    lettuce
    1 pkg. (3 oz.) cream cheese
    1 tbs. liquid honey
    1 tbs. lemon juice
    1/2 cup whipping cream
    4 walnut meat halves

    Combine grapefruit, pineapple, orange, and banana; drain. Add broken nut meats. Arrange lettuce on salad plates; fill with fruit mixture. Mash cream cheese; add honey and lemon juice. Whip cream slightly; add to cream cheese mixture. Mask fruit with cheese mixture. Garnish with nut meat halves. Serves 4.

    Category BlogHer, Recipes, retro food, Salads | Tags: ,, | 1 Comment

  3. California Salad

    July 16, 2008 by Tarrant Figlio

    I had an excellent avocado (everywhere seems to have avocado on something) BLT last night at Angelica’s Bistro here in Redwood City. The spicy aioli promised…not spicy at all. Just call it mayo with speckles. The French roll suffered from a non bread area’s version of French roll. Still the sandwich as a whole was good. Quite good

    The bruschetta with cheese had a lot of celery and walnuts, interesting in a retro sort of way. A second olive might have been nice since we shared the appetizer and there was only one. The portobello sandwich that Denise got was good, I think. The salad that came with the sandwiches, limp, unattractive and ignorable. Mexican hot coco really excellent.

    Service slow, really slow for an empty restaurant, considering the order was a couple of sandwiches. Nearly impossible to get coffee refills, despite the fact that the waiter and the manager/owner/whatever had plenty of time to chit chat with the guy at the next table over.

    Anyhow, we would maybe go back…the garden was lovely, even if we were freezing. The menu was interesting and reasonably priced. If the service was paced better and we were spared the self-important gentlemen, it would be a definite. Who needs a fresh salad?

    Oh wait…here is a salad recipe…fresh and California for you to enjoy on your own pretty patio.

    From the Pocket Cook Book by Elizabeth Woody, 1942.

    California Salad

    Serves 4

    1 avocado
    1 cup membrane-free grapefruit sections
    6 ripe olives
    Lemon Lime Dressing
    Lettuce

    Peel avocado; halve lengthwise. Remove seed; cut avocado in crosswise slices. Chop olives’ combine with avocado and grapefruit. Moisten with dressing. Serve on lettuce.

    Lemon Lime Dressing
    Makes 1 3/4 cups

    4 tsp lemon juice
    2 tsp lime juice
    2 tbs. sugar
    1/2 cup whipping cream
    1/2 cup mayonnaise or salad dressing

    Combine lemon and lime juices, mayonnaise or salad dressing and sugar. Whip cream slightly; fold in.

    Category retro food, Salads | Tags: ,, | 2 Comments

  4. Red Hot Applesauce Jell-o

    June 18, 2008 by Tarrant Figlio

    This is the dish that I introduced to our blended family’s holidays. Well, that and eggs Benedict. It is one that everyone will eat. So it definitely, goes on the list of recipes to send our daughter out in the world with.

    1 large box Strawberry Banana Jell-0 (or any red Jell-0…but I use the strawberry banana)
    1 envelope Knox gelatin (optional)
    1/2 cup red hots (You can use anywhere from 1/4 to 1/2 cup)
    2 cups boiling water
    2 cups applesauce (in the recipe I scrawled in the back of my Cookbook for Boys and Girls it says 1 can which means I always say I need a can…even though canned applesauce no longer seems to exist)

    Dissolve red hots in boiling water in a small saucepan on the stove. Mix the red jell-o powder and Knox in a bowl. When red hots are dissolved, pour into gelatins and stir until dissolved. Stir in applesauce. You will want to wait until the boiled water/Jell-o mixture cools a little before adding the applesauce or go back in and stir in about a 1/2 hour. Otherwise, the applesauce will settle and it won’t be as evenly distributed. Stick it in the fridge until it gels.

    Note: The Knox isn’t necessary but you will want to add it if you like a firmer Jell-0 salad OR you want to do it in a mold that you turn it out and slice it.

    Category Recipes, retro food, Salads | Tags: , | 7 Comments

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