72 Horrifying Vintage Recipes That Would Have Made Your Party A Success Decades Ago

Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at vintage recipes that create spectacularly weird combinations of food.

So we bring you [drum roll] adverts of weird meals from the not-so-distant past that will make you pity your parents, shout ‘Yuck!’, and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries and—oh God, I think I’m gonna be sick

Honestly, though, ham with bananas, as well as hotdogs in hot cheese soup both sound delicious. I’ll have to try them out at my next soirée. So while I’m thinking of how to lose friends and deter people with my gastronomical genius (read: evil ways), scroll down and enjoy the culinary delights from the 50s. Upvote your favorite disgusting recipes and share this list with your foodie friends. And let us know in the comments which meals you’d be willing to taste or if you’ve tried any of these recipes before!

#1 Seven-Up In Milk

#2 Almonds In A Haystack

Image credits: f**kyeahvintagerecipes

#3 Banana Candle

Image credits: f**kyeahvintagerecipes

Every generation has its own fashions and quirks, whether we’re talking about food or clothes. When you’re surrounded by what’s supposedly normal and awesome, it’s hard to see that things are objectively weird and will change with the times.

I’m sure that future generations will think that we’ve been eating peculiar things as well. Like vegetable chips (crisps if you’re British) made from beetroots. Or burgers that have mushroom caps instead of buns. Or anything super healthy and vegan.

#4 Lettuce Salad

#5 Celery Victor

1 bunch celery

1 cup water

1 beef bouillon cube

1/4 cup low calorie Italian salad dressing

Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).


Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).

Image credits: vintagerecipecards

#6 Terrine Of Garden Vegetables

Image credits: yuckylicious

To help you stay ahead of the culinary curve and keep on being a food fashion expert, here are some gastronomical tendencies to look out for in 2020, according to Forbes. Get ready to see lots of West African food on supermarket shelves, the continued rise of non-alcoholic drinks in bars, as well as healthier alternatives to the food that we usually give our kids.

Oh, and you’re about to see butter become a buzzword. From watermelon seed butter to chickpea butter, you’re going to see lots of alternatives to palm oils. All in the interests of protecting orangutans and tigers who suffer when palm oil is harvested, of course. In no way is this buttery niche temporary and meant to make profit by appealing to people’s sense of empathy for the planet and its ecosystem. Who would even think that?

#7 Cup Steak Puddings

#8 Ham And Bananas Hollandaise

Image credits: f**kyeahvintagerecipes

#9 Frozen Cheese Salad

2 2/3 cups cottage cheese

8 ounces blue cheese

1/2 cup buttermilk

2 tablespoons chives

2 teaspoons grated lemon peel

1 teaspoon barbecue spice

1 teaspoon Worcestershire sauce

2 cups raw broccoli florets

Green pepper strips, to garnish

Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serv-ing. Unmold on serving platter. Surround with broc-coli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

Image credits: weightwatchers

Meanwhile, soy has been in the spotlight for far too long. It turns out that lots of people are allergic to soy, so some brands are moving away from it to ‘better’ alternatives like hempseed (it’s, like, everywhere now), avocado (no surprise there), and mung beans.

And for all of you fellow carnivores out there, you’re about to see more and more burger joints adding plants and mushrooms to their meat mix before cooking. Funnily enough, I’ve been doing that for years and it’s delicious.

#10 Igloo Meatloaf

Image credits: f**kyeahvintagerecipes

#11 Philadelphia Cream Cheese

#12 Sweet And Sour Fish


One fish (about 1 1/2 lb; use either yellow fish or garoupa)

2 tbsps oil

Oil for deep frying

Seasoning for fish:-

1 tsp. salt

1/2 tsp. glutamate

1 tbsp. cornflour

1 1/2 tbsps. dry sherry

Sweet and sour sauce:-

1/3 cup white vinegar

3 tbsps. tomato sauce

1/2 cup sugar

1/2 tsp salt

1/2 cup water

1/4 cup diced onions

1 big red pepper (diced)

1 tbsp. cornflour

1 tbsp. oil


1) Wash fish and dry thoroughly with clean cloth

2) Cult slanting slits along the fish.

3) Marinate fish with seasoning.

4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).

5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.

6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

Image credits: vintagerecipecards

#13 Liver In Lemon Sauce

6 slices beef liver, 1/2-inch thick (about 2 pounds)

Salt and pepper

1/2 cup flour

1/3 cup oil

1 cup minced onion

2 tablespoons flour

2 cups beef broth

2 tablespoons lemon juice

1/2 teaspoon lemon peel, grated

1 teaspoon sugar

2 tablespoons steak sauce

Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver.

Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce.

Serves 6

Preparate time: 25 min.

Approximate Calories per serving…350

Image credits: vintagerecipecards

#14 Piquant Herring Salad

Preparation time: 15 mins.

Main utensil: sharp knife

For 4 people you need:

4 pickled herrings

1 small onion

1 eating apple

2 teaspoons lemon juice

1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)


white pepper

To pick 6 herrings:

Brine: 2 oz. salt

1 pint water

Spiced vinegar:

1 pint vinegar, preferably white

1 tablespoon pickling spices

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.

TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Image credits: vintagerecipecards

#15 Lime Cheese Salad

Image credits: f**kyeahvintagerecipes

#16 Prawn Stuffed Apples

Preparation time: 10 mins.

Main cooking utensils:

bowl, wooden toothpicks

For 6 people you need:

6 red-skinned eating apples lemon juice

Filling: 3 tablespoons thick mayonnaise

1 teaspoon tomato paste

dash Tabasco sauce

2 pickled cucumbers, finely sliced

4 stuffed olives, chopped

2/3 cup peeled prawns or shrimp

1 tablespoon chopped parsley


6 whole prawns or shrimp

6 stuffed olives

1. Cut off the tops of the apples, and scoop out the insides to hollow them.

2. Remove all core and pips and dice remaining flesh.

3. Sprinkle the apples with lemon juice to prevent discoloration.

4. Mix the chopped apple with all the other filling ingredients.

5. Just before serving, pile into the apple cases.

6. Decorate with prawn and a stuffed olive on a wooden toothpick.

TO SERVE: With a green salad.

TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.

Image credits: vintagerecipecards

#17 Ham In Aspic

Image credits: the_justified_sinner

#18 Chilled Celery Log

#19 Ham ‘N’ Lima Bean Sadness Casserole

Image credits: frauhoad

#20 Monterey Soufflé Salad

#21 Potato Fudge

#22 Jellied Tomato Refresher

1 envelope unflavored gelatin

1/4 cup cold water

3 cups tomato juice

2 tablespoons dehydrated green pepper flakes

Artificial sweetener to equal 2 teaspoons sugar

2 teaspoons lemon juice

1 packet instant beef broth and seasoning mix or 1 beef bouillon cube

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/8 teaspoon ground cloves

1/2 medium green pepper, cut in rings (optional)

Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.

Image credits: weightwatchers

#23 Baked Bologna Jubilee

Image credits: heatherleebea

#24 Tuna Mold

Image credits: https://bit.ly/37m4VDa

#25 Shrimp Sandwich Roll

Image credits: f**kyeahvintagerecipes

#26 Cranberry Candles

#27 Silhouette Salad

#28 Perfection Salad

2 envelopes unflavored gelatine

1/2 cup sugar

1 teaspoon salt

1 can (12 oz) apple juice

1/2 cup lemon juice

2 tablespoons vinegar

1 cup shredded carrot 1 cup sliced celery

1 cup finely shredded cabbage

1/2 cup chopped green pepper

1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release.

Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings.

Image credits: vintagerecipecards

#29 Steamed Omelette (Gee Yuk Jing Dan)

Preparation time: 10 minutes

Cooking time: 10 minutes

To Serve: 4

You will need

4 eggs

2 oz. minced pork

1 teaspoon chopped water chestnuts

1 teaspoon chopped onion

1 teaspoon sherry

1 tablespoon soy sauce

pinch salt

1/4 teaspoon monosodium glutamate

1 1/2 tablespoons water

1/2 teaspoon lard

Separate the egg white and yolk, beat the white and mix with minced pork, chopped water chestnuts, onion, sherry, soy sauce, salt, monosodium glutamate and water. Mix them well, remove the mixture into a deep plate or bowl which has been rubbed with lard. Add the yolk gently to the mixture as the photograph shows. Put the plate or bowl in the steamer and steam for 15 minutes.

Image credits: vintagerecipecards

#30 Aspic-Glazed Lamb Loaf

Image credits: f**kyeahvintagerecipes

#31 Spam And Banana Fritters

Image credits: f**kyeahvintagerecipes

#32 Party Sandwich

Image credits: https://bit.ly/37m4VDa

#33 Vegetable Rice Medley

#34 Salad Loaf

Image credits: genibee

#35 Vintage Food

Image credits: hellotailor

#36 Plaice And Cucumber Rolls

Cooking time: 20 mins.

Preparation time: 20 mins.

Main cooking utensils: ovenproof dish with lid, saucepan

Oven temperature: 375°F.

Oven position: center

For 4 people you need:

8 medium-sized plaice or flounder fillets

juice of 1 lemon

1 cup chopped cucumber

about 1/4 cup chopped sweet dill pickle

about 1/4 cup chopped capers

1 tablespoon vinegar


Thin sauce:

1 tablespoon butter

2 tablespoons all-purpose flour

1 1/4 cups milk


2/3 cup dry white wine


prawns or shrimp


1. Put the fillets onto a pastry board.

2. Squeeze a little lemon juice over each fillet.

3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together.

4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish.

5. Cover with lid or foil, bake until tender.

6. Make sauce by heating butter in pan.

7. Stir in flour, away from heat, cook roux over low heat for 3 minutes.

8. Gradually stir in cold milk, seasoning and wine.

9. Bring to boil, cook until thickened.

10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat.

11. Garnish with prawns or shrimp, and watercress.

TO SERVE: Hot, as above, or cold with mayonnaise.

TO VARY: Use fillets of sole or whiting.

TO STORE: For a limited time only, covered in the refrigerator.

Image credits: vintagerecipecards

#37 Tuna ‘N Waffles

#38 Hostess Tree

#39 Simple Supper Mould

#40 Banana Candles

Image credits: justhungry

#41 Prune And Marshmallow Coupe

Preparation time: 5 mins. Plus time for prunes to stand

Main utensil: fork

For 6 people you need:

12 bananas

1 cup milk or cream

sugar 2 taste


6 whole prunes (optional)

walnut halves


1. Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.

Image credits: vintagerecipecards

#42 Glazed Potato Salad

Image credits: f**kyeahvintagerecipes

#43 Chopped Chicken Liver Paté

Image credits: vintagerecipecards

#44 Chicken Pretending To Be Cake

#45 Crown Roast Of Frankfurters

#46 Beet And Pineapple Salad Mold

1 envelope unflavored gelatin

1 cup dietetic black-cherry or lemon-flavored soda

8 ounces cooked beets,chopped

4 slices canned pineapple, no sugar added. Cut in pieces plus 4 tablespoons juice

Brown sugar substitute to equal 1 tablespoon brown sugar

1 teaspoon lemon juice

1/8 teaspoon salt

Lettuce leaves

Sprinkle gelatin over dietetic soda in a small sauce-pan, to soften. Stir over low heat until gelatin is dis-solved. Refrigerate until mixture is syrupy. Combine beets. pineapple with juice, brown sugar substitute. lemon juice, and salt in a saucepan. Cook over low heat. stirring frequently, 4 minutes. Cool. Fold into gelatin mixture. Spoon into a 1-quart mold. Refrigerate until firm. Unmold on lettuce leaves. Divide evenly makes 4 servings.

Image credits: weightwatchers

#47 Macaroni And Cheese Pizza

Image credits: vintagerecipecards

#48 Shrimp Jambalaya – Creole Sauce

1 1/2 lb. cleaned, cooked shrimp

1/4 cup butter

3 firm bananas


3 cups hot, cooked rice

2 cups Creole Sauce, below

Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.

Makes 6 servings.


1 medium-size onion

1 medium-size green pepper

1/3 cup fat or cooking oil

1 clove garlic, peeled

1/4 tsp. chili powder

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

1 can (16 oz.) tomatoes

2 Tbsp. cornstarch

2 Tbsp. water

Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.

Image credits: vintagerecipecards

#49 Mushroom Stuffed Plaice

#50 Salads

#51 Baked Stuffed Salmon

1 whole salmon (3-4 pounds)

Salt and pepper

3 tablespoons lemon juice

3/4 cup shredded carrots

1/2 cup shredded onion

1/2 cup finely chopped celery

3 cups cooked rice

Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8

Preparation time: 2 to 2 1/2 HR.

Approximate calories per serving: 340

Image credits: vintagerecipecards

#52 Paper-Wrapped Fish


1 lb fish fillet (cod or garoupa)

2 ozs. cooked ham (chopped)

1 oz. celery (chopped)

A little parsley

Oil for deep frying


3/4 tsp. salt

1 tbsp. oil

1/2 tsp. sugar

1/2 tsp. sesame oil

2 tsp cornflour

For Wrapping:-

12 pieces of 6×6 inches greaseproof paper


1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery.

2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package.

3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.

Image credits: vintagerecipecards

#53 Zucchini-Tomato Molds

Preparation time: 20 min.

Cooking time: 5 min.

Chilling time: 2 to 3 hrs.

Quick, easy and refreshing in warm weather, these molds are also inexpensive.

For 4 servings you will need:

1 can (14 oz.) stewed tomatoes

1 envelope unflavored gelatin

1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley

1/8 tsp. instant minced garlic

1/4 tsp. dried oregano leaves, crumbled

Dash hot pepper sauce

1 cup shredded zucchini (1 small)

Lettuce for garnish

Mayonnaise, salad dressing or sour cream


1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved.

2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool.

3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well.

4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm.

5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream.

Good served with: Cottage cheese, sliced cucumbers and Melba toast.

For 8 servings: Double the ingredients

Image credits: vintagerecipecards

#54 Salmon Shortcake

Image credits: midcenturymenu

#55 Pork With Spaghetti

Image credits: f**kyeahvintagerecipes

#56 Liver Sausage Pineapple

Image credits: f**kyeahvintagerecipes

#57 Snowy Chicken Confetti Salad

Image credits: f**kyeahvintagerecipes

#58 Deviled Eggs

Cooking time: 35-40 mins.

Preparation time: 20-25 mins.

Main cooking utensils: 3 saucepans

For 4 people you need:

Creole rice:

1 small onion, peeled

1 stalk celery

1 small green sweet pepper

2 tablespoons butter

1/2 cup mushrooms

3/4 cup rice

1 1/2 cups stock


Eggs and sauce:

4 eggs

2 tablespoons butter

1/4 cup flour

1 1/4 cups tomato juice


1 teaspoon made mustard

1 teaspoon Worcestershire sauce

pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Image credits: vintagerecipecards

#59 Orange Salad

Preparation time: 15 mins.

Main Utensil: sharp knife

For 4 people you need:

3-4 large oranges

French or vinaigrette dressing:

1 teaspoon made mustard

pinch salt

shake pepper

pinch sugar

scant 1/4 cup oil

1-2 tablespoons vinegar or lemon juice



1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds.

2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar.

3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing.

TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables.

TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.

Image credits: vintagerecipecards

#60 Fiesta Peach Spam Loaf

Image credits: f**kyeahvintagerecipes

#61 Velveeta Golden Glory Casserole: Mac And Cheese, Topped With Hard Boiled Eggs

Image credits: f**kyeahvintagerecipes

#62 Velveeta Shortage

Image credits: jbcurio

#63 Lobster Relish

#64 Vegetable Quiche

Image credits: the justified sinner

#65 Frankfurter Pie

Image credits: f**kyeahvintagerecipes

#66 Rosted Layered Sandwich Loaf


Ham-Pickle Filling, below

Chicken Salad Filling, below

Curried Egg Filling, below

Peeled tomatoes

1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread

Butter or margarine

2 tablespoons mayonnaise or salad dressing

2 packages (8 oz.) cream cheese

1/4 cups mayonnaise or salad dressing

2 tablespoons light cream


Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine.

Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread. Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf.

Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired.

Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.

Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped.

Makes 8 to 10 servings

Image credits: clickamericana

#67 Glazed Ham Ring

2 beaten eggs

1/2 cup milk

1 1/2 cups soft bread crumbs (2 slices bread)

1/2 cup chopped onion

1 1/2 pounds ground fully cooked ham

1 1/2 pounds ground pork


Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.

Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.

Image credits: vintagerecipecards

#68 Quick Barbecued Frankfurters

Image credits: f**kyeahvintagerecipes

#69 Tasty Ham Loaf Ring

#70 Frankfurter Spectacular

Image credits: f**kyeahvintagerecipes

#71 Spam ‘N’ Limas

Image credits: f**kyeahvintagerecipes

#72 Creamed Veggie-Filled Pancakes With Canned Peach Garnish

Image credits: f**kyeahvintagerecipes

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