Pull on an old-school “Kiss the Cook” apron and break out the Cool Whip, crushed pineapple, lime Jell-O and mini marshmallows. It’s time to make some retro salads for Memorial Day weekend, and we’ve got seven vintage recipes for you.
All of them were pulled from a 1988 cookbook -- “Centennial Collection: Favorite Recipes From the Newspaper Employees” -- published by The Birmingham News in honor of its 100th year. The ingredients you’ll see in each recipe reflect the times, trends and tastes of cooks who whipped up these cool salads about 33 years ago. (You’ll see the names of folks who contributed and their connections to the newspaper in 1988 at the bottom of each recipe.)
Super healthy? Probably not. But these retro salads are easy to make and fun to eat, especially during a backyard picnic or family barbecue over Memorial Day weekend. Ready to mix, layer and refrigerate? Let’s get started.
Ingredients:
- 2 cups pretzels (broken)
- 1/4 cup sugar
- 1 1/2 sticks melted margarine
- 1 8 oz. soft cream cheese
- 1 cup sugar
- 2 cups Cool Whip
- 2 10 oz. boxes frozen strawberries
- 2 cups unsweetened pineapple juice
- 2 3 oz. boxes strawberry Jell-O
Instructions:
Mix pretzels, sugar and melted margarine and spread on bottom of 9 x 13 inch well-buttered pan. Bake at 350 degrees for 10 minutes. Mix (with electric mixer) cream cheese, sugar and Cool Whip; spread over pretzels. Dissolve Jell-O in heated pineapple juice. Add frozen strawberries. Let cool (in refrigerator) until mushy. Spread over cream cheese layer. Refrigerate.
(Contributed by Laura Braunstein, personnel)
FYI: How easy is it to make this strawberry pretzel salad? Just about anyone can handle the recipe, as we proved when a non-cook on AL.com’s Life & Culture team decided to tackle it. See the results in the photo gallery above.
Ingredients:
- 1 can (8 3/4 oz) fruit cocktail
- 1 package (3 oz.) apricot flavor Jell-O
- 1 cup boiling water
- 1 package (3 oz.) cream cheese
- 1/3 cup mayonnaise
Instructions:
Drain fuit, reserving syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in electric blender. Cover and blend at low speed until dissolved, about 1 minute. Add measured liquid, cream cheese and mayonnaise; cover and blend on high speed for 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon in to 6 individual molds and chill until firm, about 2 hours. Unmold and garnish, if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
- 2 packages (3 oz. each) lemon or lime flavor Jell-O
- 2 teaspoons salt
- 2 cups boiling water
- 1 cup cold water
- 3 tablespoons vinegar
- 3/4 cup thin cooked ham strips
- 3/4 cup thin Swiss or processed American cheese strips
- 1/4 cup sliced scallions or red onion
- 1/2 green pepper, cut in thin strips
Instructions:
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in remaining ingredients. Pour into a 5-cup mold. Chill until firm, at least 6 hours. Unmold. Garnish if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
- 1 can (8 1/2 oz.) pear halves
- 2 packages (3 oz. each) lime flavor Jell-O
- 2 cups boiling water
- 1 container (8 oz.) vanilla-flavored yoghurt
Instructions:
Drain pears, reserving 1/2 cup syrup; slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin; blend in yoghurt and pour into 8-inch square pan. Chill until set but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin-yoghurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. Garnish, if desired. Makes 9 servings.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
- 1 large can crushed pineapple (drain juice and save)
- 1 large package cream cheese
- 1 large box vanilla instant pudding
- 2 cups miniature marshmallows
- 1 large package Jell-O (lime or strawberry)
Instructions:
Make Jell-O as directed on the box. Jell slightly. Then add the pineapple that has been drained and pour into long cake pan and let jell until firm. Make pudding, then pour this over Jell-O before the pudding sets. Add marshmallows (spread over all the mixture above). Take juice that has been reserved; add to cream cheese gradually and beat until soft and fluffy. You may not need all the juice. Pour this mixture on marshmallows and let set in refrigerator overnight.
(Contributed by Martha Stephens, wife of Glenn Stephens, editorial)
Ingredients:
- 1 can (21 oz.) cherry pie filling
- 1 can (15 oz.) crushed pineapple
- 1 can (14 oz.) Eagle Brand condensed milk
- 1 carton (12 oz.) Cool Whip
- 2 tablespoons lemon juice (optional)
Instructions:
Mix all ingredients and freeze in 9 x 13 inch pan. Cut into squares and garnish with pecans if desired.
(Contributed by Joan Sides, wife of Robert Sides, composing room)
Ingredients:
- 1 package cherry Jell-O
- 1 cup water, boiling
- 1 can cranberry sauce
- 1 can 15 oz. crushed pineapple
- 1/2 cup diced celery
- 1/2 cup chopped pecans
Instructions:
Dissolve Jell-O in boiling water. Cool and stir in cranberries, pineapple, celery and pecans. Pour into mold and chill.
(Contributed by Anita Bradford, wife of Paul Bradford Jr., composing room)
May 29, 2021 at 10:21PM
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7 retro salad recipes you can make for Memorial Day weekend - AL.com
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