Foods from the 1950's

We decided to step back in time and prepare some foods that were popular in the 50s.  Most of the Lovely Lunch Ladies remember growing up in the 50s.  Hope you enjoy looking back.  Stay tuned for food from the 60s, 70s, 80s, and 90s coming up next year. 

Beef Roll-Ups made by Connie

1 package buddig chipped beef
4 oz. cream cheese (room temperature)
garlic salt

Spread cream cheese on the slice of beef.  Sprinkle with the garlic salt and roll up and refrigerate until firm.  Cut into thirds and serve on a toothpick.  You may add a sweet pickle or a spring onion for variety

Pinwheels made by Lori

5 soft tortilla wraps
8 oz. cream cheese
1 cup black olives - chopped
1 cup green olives - chopped
4 green onions - chopped
1 lb. ham
1/2 lb. salami

Mix cream cheese, olives, and green onion and spread on a tortilla.  Layer ham and salami.  Roll and slice.

Waldorf Salad made by Judi

Apples cut into small chunks
celery - chopped
small amount of sugar
mayo or miracle whip or a combination of both
walnuts - chopped

Combine all of the above to your taste and refrigerate.  You may remember from previous posts that Judi does not measure or use recipes so she just adds the ingredients until she gets the consistency that she wants.

Three Bean Salad made by Sandi

1 (15 oz) can green beans
1 pound wax beans
1 (15 oz) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed

Mix together all of the above and let set in the refrigerator for at least 12 hours.  Cooks note:  I added 1 can garbanzo beans.

Simple Southern "Unfried" Chicken made by Lori

1 broiler-fryer chicken (3 1/4 lb), cut up
1/2 Kraft Ranch Dressing
1 pkt. Shake 'N Bake Chicken Coating Mix

Remove skin from all chicken pieces except wings.  Pour dressing over the chicken in large resealable plastic bag; seal bag and refrigerate for 30 minutes.  Heat oven to 400 degrees.  Remove chicken from the bag and discard the bag and dressing.  Dip chicken in coating mix in shallow dish, turning to evenly coat each piece.  Bake in foil-lined pan for 40-45 minutes or until chicken is done.

Classic Pot Roast made by Kathy

3 Tbsp. vegetable oil
1 boneless Chuck roast (3-4 lbs)
1/4 cup flour
2 Tbsp. tomato paste
1/2 cup dry white wine
1 1/2 cups beef broth
1 Tbsp. Worcestershire sauce
2 cups sliced onions
6 medium carrots, cut into 3 in. pieces
3 stalks celery - cut into 2-3 in. pieces
6 cloves garlic, chopped
3-4 springs thyme
2 bay leaves

Heat oil over med high and seer roast on all sides for about 10 minutes total.  Put in a slow cooker.  Stir flour into saute pan, cook 1 min. and add tomato paste and cook 1 min. more.  Deglaze pan with wine cooking until liquid evaporates.  Stir in broth and Worcestershire and simmer, scraping up any brown bits.  Transfer broth mixture to slow cooker and add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork tender on high for 4-5 hours or on low for 8-9 hours.  Discard thyme and bay leaves before serving.

Chicken Pot Pie made by Sandi

1 package Pillsbury refrigerated pie crusts
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables, thawed

Unfold pie crust and follow package directions for 2 crust pie.  Heat oven to 425 degrees.  In a medium sauce pan, melt margarine and add onion and cook for 2 minutes or until tender.  Ad d flour, salt and pepper' and stir until well blended.  Gradually add broth and milk; cook, stirring constantly until bubbly and thickened.  Stir in chicken and veggies, remove from heat.  Spoon filling into crust.  Place second crust over filling and flute. cut slits in top crust.  Bake for 30-40 minutes or until crust is golden brown.  Let cool about 10 minutes. 

Apple-Cider Salad Mold made by Kathy

2 envelopes unflavored gelatin
3 Tbsp. sugar
1/2 tsp. salt
3 3/4 cups apple cider
3 Tbsp. lemon juice
3 1/2 cups chopped Red Delicious apples, unpeeled
1 cup finely chopped celery

In a medium saucepan, stir gelatin, sugar and salt until well mixed; stir in apple cider and lemon juice.  Cook mixture over low heat, stirring until gelatin is dissolved; refrigerate until mixture mounds slightly when dropped from a spoon.  Stir in apples and celery; pour into a 6 cup mold and refrigerate in desired or use a glass Pyrex dish.  Unmold onto plate.

The picture of the coolers has nothing to do with the 50s.  It was just funny that 2 of us brought our food in our favorite college coolers.  Go Bucks and Flyers!!!