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Then you'd likely hate our favorite holiday side dishes:
Cranberry salad, involving cranberries, Jell-O, oranges, apples, celery, and walnuts
Sangria gelatin fruit ring, involving Jell-O, sangria, club soda, strawberries, blueberries, blackberries, raspberries, and grapes
There are several really good Jell-O molds that bring back wonderful memories for me from holidays in the 60s-80s. I love a lime Jell-O mold, which is usually served at Easter, and a Cranberry one. Yours sounds better because it involves sangria.
There are lots of Mid Century Kitsch food blogs right now that depict absolutely awful ingredients like hot dogs, canned soup, cabbage, and SPAM. I do not recall anyone "back in the day" eating anything remotely that weird. Maybe they were in woman's magazines of the day, but I was never served one.
I'm thinking of adding a cranberry Jell-O mold this year. No kids or guests! Why not go wild?
One more. My husband's family always made these carrots for holidays and we've kept up the tradition. It came from a 1960's Time Life book, Great Dinners from Life. The dish looks very pretty and couldn't be easier.
Mustard Glazed Carrots
2 lbs carrots
1 teaspoon salt
3 Tablespoons butter
3 Tablespoons prepared mustard
1/4 cup brown sugar
1/4 cup chopped fresh parsley
Scrape the carrots and cut them in half lengthwise, then into two-inch sections. Cook in boiling water with the salt added, covered, until just tender, about 20 minutes. Drain. In a small saucepan cook the butter, mustard, and brown sugar until syrupy, about 3 minutes. Pour over carrots and simmer for 5 minutes. Sprinkle with parsley just before serving.
I am trying these. The recipe does have a 1960s taste to it. We are both mustard fans. Do you use a special type of mustard?
Norma Watkins Green Bean Casserole (So not your normal Green bean casserole.
2 Tablespoon butter, divided
2 teaspoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon grated onion
1 pint sour cream
1/2 pound Swiss cheese, grated
2 (16 ounce) cans Jack and the Beanstalk whole green beans, drained
Cracker crumbs
Melt 2 teaspoons butter and stir in flour, salt, pepper, sugar and onion. Ad sour cream. Stir until thickened. Stir in cheese until melted. Grease a 1-1/2 quart casserole. Place beans in first and top with cheese sauce. Cover with cracker crumbs and sprinkle with remaining butter. Bake in 400 degree oven for 20 minutes. Serves 8.
There are several really good Jell-O molds that bring back wonderful memories for me from holidays in the 60s-80s. I love a lime Jell-O mold, which is usually served at Easter, and a Cranberry one. Yours sounds better because it involves sangria.
There are lots of Mid Century Kitsch food blogs right now that depict absolutely awful ingredients like hot dogs, canned soup, cabbage, and SPAM. I do not recall anyone "back in the day" eating anything remotely that weird. Maybe they were in woman's magazines of the day, but I was never served one.
I'm thinking of adding a cranberry Jell-O mold this year. No kids or guests! Why not go wild?
I can give a guess why they came up with all that stuff in the Fifties. New convenience foods looked too effortless. And the fact that more women were going into the work force after the War.
What with vacuum cleaners, washing machines and dryers the women that were still staying at home needed to develop some creativity to show they were still hard at work. It must have been a real shift in homemakers' workload.
I have to admit that I still like a raspberry jello (no mold!) with drained raspberries in it topped with a mix of Cool Whip and cream cheese. Hardly a "real" ingredient in it but it tastes good and gives you something to do after dinner - discreetly toothpick the raspberry seeds out of your teeth.
I just found out I will be cooking Thanksgiving for my little family instead of heading out to let someone else do all the work!
Since I’m the member of the family who cares the most but also the person doing all the work, I will be taking certain shortcuts. But my mom’s wreath of roses cranberry sauce mold will certainly be made! It’s just a traditional cranberry sauce with a little extra sugar, cooked down so it will gel. It’s beautiful and I must have it.
I’m going to make an appetizer that possibly only I like - I have to eat something while I cook, right? It feels very vintage and was my late friend’s mother’s recipe.
Softened cream cheese mixed with a jar of sliced green olives (drained) and chopped toasted walnuts. Refrigerate until ready to serve with celery sticks and triscuits. It’s sort of begging to be a cheese ball, but we never made it that way. I will eat this and remember my dear friend and the beautiful bacon wrapped turkey we made the one other Thanksgiving I hosted. This year I am doing the smallest turkey breast I can find.
Our Thanksgiving will just be the two of us. I am taking it as an opportunity to make foods that are not terribly popular with my grown kids and their SOs.
I just found out I will be cooking Thanksgiving for my little family instead of heading out to let someone else do all the work!
Since I’m the member of the family who cares the most but also the person doing all the work, I will be taking certain shortcuts. But my mom’s wreath of roses cranberry sauce mold will certainly be made! It’s just a traditional cranberry sauce with a little extra sugar, cooked down so it will gel. It’s beautiful and I must have it.
I’m going to make an appetizer that possibly only I like - I have to eat something while I cook, right? It feels very vintage and was my late friend’s mother’s recipe.
Softened cream cheese mixed with a jar of sliced green olives (drained) and chopped toasted walnuts. Refrigerate until ready to serve with celery sticks and triscuits. It’s sort of begging to be a cheese ball, but we never made it that way. I will eat this and remember my dear friend and the beautiful bacon wrapped turkey we made the one other Thanksgiving I hosted. This year I am doing the smallest turkey breast I can find.
How do you make the cranberry sauce mold? Do you need to add additional Jell-O? That sounds good. So does the appetizers!
How do you make the cranberry sauce mold? Do you need to add additional Jell-O? That sounds good. So does the appetizers!
There is no jello in my cranberry sauce, just cranberries, orange zest, water, and sugar. I compared mom’s recipe card to the recipe on the bag of berries, and the only difference is her sugar ratio is higher. She also notes that if your chilled mold fails to gel, you may pour it back in the saucepan and cook it down some more. Of course her recipe is vague on exactly how long it will take to get to the right point!
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