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i remember my grandmother made me a salmon cake made from canned salmon and I broke out in the worst way in horrible hives . the dr told her I had an allergy to salmon and I still do . If I smell salmon i get the worst allergy attack it is awful . My aunt started laughing about it and my grandma started crying and I remember feeling bad about it as a kid LOL .
Tomato sauce starting with whole plumb tomatoes and a mechanical grinder, tomato paste, fresh onion, garlic and basil, wine, oregano, ground beef, pork sausage, pastas in various shapes, some stuffable or coverable with cheeses, like ricotta, mozzarella and parmigiana, and mulignan, etc.
Also homemade pizza from scratch, and just plain bread with water, yeast, wheat flour, and salt. Period.
My great-grandmother used to make these very thin honey-covered cookies, two of her granddaughters knew the recipe, one passed away, the other one who is on the other side of 80 I have to ask if she still remembers how to make them.
Robert steak, when on occasion we did have it, Mom would marinate in soya sauce and garlic salt. Served with baked potato, green salad.
Most meat was broiled; was appalled to.learn in junior high, home economics class, one Fried steak ! Broiled hamburger, cottage cheese, salad, was considered a diet plate at a diner. This was a usual meal for us.
Casserole Dinner
1 cup white rice, 1/4 each minced onion, green pepper, 1/2 shredded almonds,
1 (4oz) can mushrooms, 4 instant chicken bouillon cubes, 2 cups water,
2 tbsp butter, salt and pepper to taste, 1 cup heated Cheddar cheese
Combine all ingredients except cheese in a saucepan. Stir well; bring to a boil.
Pour into a greased 1 1/2 at. casserole dish, covered tightly. Bake in 375* oven for 30 minutes. Uncover gently stir in cheese. Serves 4 to 5.
Note: Fresh onion, I use, about 1/3-1/2 cup?, mushrooms, fresh, an amount you desire
For myself omit green pepper and almonds. Bruce, my late MN husband enjoyed Meat !
This recipe, he didn't miss the meat ! Served the casserole with a green salad.
That's Ribeye, the butcher told mom that it had the most flavor, also Mom always purchased a cross rib roast and a watermelon roast (only one in a side of beef?) Medium rare temperature.
In the 1950's living in Oakland, California, Mom shopped at a small market around the
corner from our home. Rarely, she shopped at a supermarket. This Thread brings back
a lot of memories.
My mother made a casserole she called Cheese Fondue. I suspect that it was like macaroni and cheese, only it had cubes of bread. It was a gooey cheesy thing that puffed up as it baked. It was about my favorite thing, but I’ve never found a recipe that was quite the same. I don’t know what kind of cheese she used and there might have been a bit of paprika on it.
Back in the 50s, a dish like that, or Mac and cheese, was the main course.
I hope this is helpful and not scandalous, is it possible that your Mom used Velveeta? My mother made a dish that consisted of a big block of Velveeta cheese (melted) with sliced green stuffed olives in it, served over buttered toast covered with slices of hard boiled eggs on them. And yes, it was seasoned with paprika and pepper This was before people were concerned about cholesterol. People were just grateful to have food.
I hope this is helpful and not scandalous, is it possible that your Mom used Velveeta? My mother made a dish that consisted of a big block of Velveeta cheese (melted) with sliced green stuffed olives in it, served over buttered toast covered with slices of hard boiled eggs on them. And yes, it was seasoned with paprika and pepper This was before people were concerned about cholesterol. People were just grateful to have food.
It is possible. I don’t mind Velveeta OR Cheez whiz either....they have their place. Pioneer Woman has a recipe for roasted cabbage with CheezWhiz sauce that is really good.
I've enjoyed reading all these recipes! Just reminded me of something I found on the internet years ago with vintage cookbooks. I'm not sure if this is the same link I'm thinking of, but looks pretty interesting. It's a link to 82 vintage cookbooks.
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This was before people were concerned about cholesterol. People were just grateful to have food.
