My Great Recipes Collection

Great Recipes From the Past

Salads

Spiced Applesauce Mold

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This spicy applesauce mold is labeled a salad. And, by 1954 standards it is a salad: it’s got gelatin and fruit, and salad dressing.

spicy applesauce mold thanksgiving november 1954 michigan consolidated gas company

This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy
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Spicy Applesauce Mold

Course Salad
Cuisine American
Keyword Applesauce, Molded Salad

Ingredients

  • 1 3/4 cups boiling water 3
  • 3 tablespoons cinnamon candies
  • 1 package lemon flavored gelatin
  • 1 cup applesauce
  • 1 3-ounce package cream cheese
  • 3 tablespoons milk
  • 1 tablespoon salad dressing

Instructions

  1. Pour boiling water over candies and gelatin. Stir until candy is dissolved.

  2. Stir in applesauce; chill until mixture begins to thicken. 

  3. Pour into 7" x 7" pan or small mold.

  4. Soften cream cheese; whip in milk and salad dressing.

  5. Spoon cream cheese mixture over top of gelatin and swirl with fork to make marbled effect.

  6. Chill until firm; cut in squares and serve on salad greens.

Recipe Notes

No. 1597 Michigan Consolidated Gas Company Home Services Department

Winter Potato Salad

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Celery contrasts crisply with potatoes in an oil and vinegar dressing piquantly spiced with crushed allspice. This winter potato salad tastes good with baked ham or juicy corned beef for an informal meal.

Winter vegetables provide plenty of ideas for salad lovers. Take a hint from this salad and try other cooked vegetables chilled in a tart vinaigrette dressing, varying the seasonings with your favorite herbs and a touch of chopped onion or shallot.

When you make a salad with a cooked green vegetable, add dressing just before serving for best color. Some cooked vegetables that make good salads include: cubed or sliced beets,sauteed eggplant, green beans, lima beans, blanched celery root, brussels sprouts, carrots, and broccoli

Salads and Their Dressings, Section 2, Card 4

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Winter Potato Salad

Ingredients

  • 4 medium white or red potatoes 1 1/2 to 2 pounds total
  • boiling salted water
  • 1 clove garlic peeled and split
  • 3 tablespoons salad oil
  • 1/4 cup tarragon wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon whole allspice crushed
  • 1 cup celery thinly sliced

Instructions

  1. Scrub potatoes. Cook unpeeled, in boiling salted water about 30 minutes or until tender. Drain and peel. Slice warm potatoes about 1/4-inch thick into large bowl.
  2. Meanwhile, place garlic in oil for 10 minutes. Remove. Discard garlic. Mix oil with vinegar, salt, sugar, and allspice, blending well.
  3. Pour half the dressing over the potatoes, mixing lightly. Cover and refrigerate 2 to 3 hours to blend flavors. Shortly before serving, lightly mix in celery and remaining dressing.

Marinated Broccoli and Tomato Salad

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This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead.

Good served with any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Easy and tasty.

Salads and Their Dressings, Section 2, Card 8

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Marinated Broccoli and Tomato Salad

Ingredients

For the salad

  • 1 pound broccoli
  • boiling salted water
  • 1/4 pound mushrooms
  • 1 cup cherry tomatoes
  • 3/4 cup olives drained and pitted

For the dressing

  • 1/3 cup olive oil or salad oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
  • 1 green onion minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.
  2. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain.
  3. Trim mushroom stems to 1/2 inch.
  4. Combine broccoli, mushrooms, olives, and cherry tomatoes in bowl.
  5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt, and pepper into small bowl. Whisk until blended.
  6. Pour dressing over vegetable mixture.
  7. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve.

Red Cabbage and Apple Slaw

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Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread.

For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be made the night before serving.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use 1 large head of red cabbage.

Salads and Their Dressings, Section 2, Card 7

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Red Cabbage and Apple Slaw

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dijon-style mustard
  • dash white pepper
  • 1 small head red cabbage finely shredded
  • 2 medium tart green apples cored and thinly sliced
  • 1/3 cup parsley finely chopped

Instructions

  1. Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard, and pepper.
  2. Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined.
  3. Chill 1 hour or longer to blend flavors.
  4. Serve on a bowl lined with lettuce or romaine leaves.

Chinese Chicken Salad

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A sensational conversation salad, protein-packed with shredded chicken, mushrooms, bean sprouts, and fried cellophane noodles.

Cilantro: Available in produce section; also known as Chinese parsley, fresh coriander.

Translucent noodles: Available where Oriental foods are sold. Fry according to package directions.

Makes 6 servings.

Salads and Their Dressings, Section 2, Card 6

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Chinese Chicken Salad

Ingredients

For the salad

  • 3 pounds chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon sherry
  • 1/4 cup lemon juice
  • 1 clove garlic pressed
  • 1/4 teaspoon ground ginger
  • 1/4 cup sesame seed
  • 6 cups lettuce finely shredded
  • 1 bunch green onions minced
  • 1 bunch cilantro
  • 1/4 pound mushrooms sliced
  • 1 cup bean sprouts
  • 3 ounces translucent noodles
  • 1 cup salted peanuts chopped
  • Cherry tomatoes optional for garnish
  • Lemon slices optional for garnish

For the dressing

  • 1 teaspoon Chinese mustard
  • 2 teaspoon sugar
  • 2 teaspoons lemon rind
  • 4 teaspoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 6 tablespoons salad oil
  • 1 tablespoon peanut butter

Instructions

Make the dressing.

  1. Combine all ingredients in blender and process until smooth. Set aside.

Make the salad.

  1. Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone, and shred into thin slices. Chill.
  2. Toast sesame seeds in frying pan over medium heat until golden brown.
  3. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts, and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing.
  4. Top with remaining nuts. Garnish with tomatoes, cilantro, slices of lemon. Pass additional dressing.