I remember receiving a letter from my Grandmother in the 1980's when I was a newlywed and at the end she wrote "P.S. Don't forget to make deviled eggs. All men love deviled eggs." It made me laugh and I think of her ever time I see a deviled egg. I make them a lot when we grill burgers or ribs, and yes, my husband loves them. 💕
What a lovely memory. My Gramma always made them in the summer & my husband loved them. They had a special bond. He thinks about Gramma everytine he sees a deviled egg.
Wow, so true! I don;t know a single man who doesn't love deviled eggs. Lots of women do too! My brother makes them by the dozens and gets SO creative with the fillings. So, so very good!
Small correction on the deviled eggs: Dijon mustard basically didn't exist in the US-outside a Euro-import specialty shop or two-until the 1980s, when Grey Pupon showed up. Before that, we had was yellow mustard and spicy, German-style mustard (Guldens). I remember discovering Dijon mustard in the late 1970s in France, then looking everywhere for it when I returned to New York. It was several years before I could find it here.
We still make deviled eggs, stuffed mushrooms, jello salads, swedish meatballs and other receipes from the 60's 70's..what great fun we had back then...everyone was dressed so nice in their cocktail outfits!!! Thank you mom and dad for such great experiences...RIP!!
We resurrected deviled eggs over 20 years ago. My wife makes them so good, my Mom would be proud. We've gotten the recipe tweaked so that our friends beg for more. Always a hit at a party.
my Mom made Baked Alaska, bricked ice cream in layers, chocolate, vanilla, strawberry or cherry, wrapped with sliced jelly roll and then covered with meringue which was put in the oven just long enough to slightly brown the meringue. It was yummy for us kids. I even made it a few times. Great memories!
My mom made a yule log at Christmas, I don't think she made baked Alaska but she use to make lobster Thermador. My mom and her 2 cousins use to try and outdo each other with new fancy recipes. I have my mom's recipe file that has many of these ❤
Yes, I still make them, my daughter in law does. Hey - one life saver is if out of powdered mustard , Heinz Mayomust worked great and everyone really liked them - ok, maybe being polite but they took seconds and thirds. Sometimes I use it if just making a couple eggs for me, or pour moi as Miss Piggy would say.
My grandmother had a thing for Sausea brand shrimp cocktail! It was shrimp cocktail- most cocktail sauce- served in a little glass jar/ glass with a lid. Our juice glasses were all courtesy of Sausea and Grandma's indulgence. Ummm...no hummus in the 1950s, at least not at the grocery store. And you missed the queen of finger sandwiches, the sandwich loaf.
I remember Sau Sea shrimp cocktail!.My mom bought that a lot and we also used those jars for juice.That sauce was packed in little glass jars with metal tops.😊
It’s my favorite. My next-door neighbors are elderly. They sent some over and I had never heard of it. Every time she makes a batch she makes extra and sends it over. There’s nothing better than a good neighbor except a good neighbor that makes strawberry pretzel pie.
Stuffed mushrooms are still a showstopper. Mine are stuffed with crabmeat stuffing.🥳 😋😋😋😋😋😋😋😋 Make a big portobello one with a hamburger and Cabot cheddar on a toasted roll and good tomato A real mandwitch!!!😁
You still see meatballs here in the Midwest, on a buffet table, simmering in a crockpot in a sauce made of concord grape jelly and chili sauce. I know, it sounds weird but they're surprisingly tasty.
Started out as a put down of the Welsh. It was originally called Welsh Rabbit! The Welsh we considered so poor that the couldn't afford rabbit so cheese was used.
Where do they get the idea that these dishes have been abandoned? I make many of these recipes at home all the time, from finger sandwiches and deviled eggs to stuffed peppers, mushrooms or zucchini and croquettes, and I know many many other people who also still make these dishes. They’re still very popular. I still make a delicious fruit salad and gelatin dessert, that friends and family are always requesting, and Bundt cakes are sold everywhere in my country.
ditto but occasionally I will eat regular jello. Believe it or not - maybe you have heard of the kid party game for older kids like 8, 9 etc. It is called the mummy's crypt or you can make it the witch's coffin. The kids are blindfolded and items from the tomb are passed around, eg. a drumstick, chicken bone is the mummy's arm. Peeled grapes were the eyeballs. Jello was always passed in a big gob as the mummy's brain. More stuff was also passed. It was fun with everybody going eeewww! I wonder if still used today. It also took time to prepare cause you had to have all the stuff ready for party night.
Oh, honey -- if you're under 60 and not a Southerner, you have no idea. At our church potlucks, there would be a whole color spectrum of "congealed salads," and no two were ever the same. Many were dotted with miniature marshmallows or slathered with mayo. But hey -- there would always be tons of homemade fried chicken and a bewildering variety of pies. Completely made up for the slimy "salads."
lol. I had an idea once to have a 70's inspired cocktail party with all the cliche 70's party dishes (I realize many of the recipes started in the 50's, but I know they were still popular in the 70's). So, things like deviled eggs, gelatin salads, that well-known spinach dip served in a hollowed-out pumpernickel loaf, fondues, etc. For an added touch, some vintage cocktails like Harvey Wallbangers and whatnot. I never did do it, but I just wanted to explain why this video was so wonderful for me to watch. My inspiration lives on, and I swear I will do this before I die. Thanks for a great vid! Bundt and Swedish meatballs! I didn't think of those.
Everything stuffed! That's another great theme for a party. Stuffed mushrooms, deviled eggs, stuffed peppers, tarts ... pinwheels would work, too. Too bad I don't have any friends and never have parties anymore...Is it possible to throw a party for one?
Well over half of these dishes are still enjoyed today. They have not been abandoned. I make Bundt cake all the time, but Kahlúa Bundt cake, amaretto Bundt cake, etc..
My aunt’s specialty was ham balls. Like ham loaf but cooked like meatballs and served (sometimes cold) on a platter with toothpicks, with cherry dipping sauce. Ghastly!
My ex-husband's grandmother, also Hungarian, taught him to make Halushki, pan fried shredded cabbage with onion and butter salt/pepper. Very time consuming you have to stir it quite a bit for color and consistency but so cheap to make and so delicious! Even better as left overs. We used spirals noodles and the cabbage would get between the spirals. Love it!
@dmbalsam I'm of Mexican decent and my favorite restaurants are Eastern European and German. The one thing I can finnon the menu at apolish, Hungarian, Romanian and German restaurants are my favorite stuffed cabbage rolls😋
I remember having the vegetable version of the Jell-O Salad, I remember them as Aspics. I wonder why no one refers to them as that. I still like them instead of a salad, they sit well in my stomach way better than a fresh salad which is odd but true. I remember all these foods & STILL love them all especially Porcupines & Swedish meatballs which I make on occasion. Thanks for the rid down memory lane. I think I'm going to be busy in my kitchen remaking most of these. :)
I still make Aspic. Dissolve one package of lemon jello in one cup of boiling water, add one cup of V-8 juice,, a goodly amount of diced celery and sliced scallions and chill. You want enough celery and scallions for crunch in every bite. Thin some Hellmann's mayo with lemon juice and drizzle over.
I remember everyone of those. in fact, I would make some of these things from my mom. She was always entertaining, sometimes with friends, sometimes for business. On deviled eggs, hot sauce did not come until the 60s. My mother did not like spices, but she did put a tiny bit of cayenne pepper in Welsh rarebit. She usually didn’t want to get too fancy for some reason. I don’t know why. Trying to make it as fancy as possible. Smashed sardines with mayonnaise, a touch of mustard, and something else that I can’t remember, would be put on a piece of fresh bread and then we had a little round and different shaped cookie cutters no more than an inch cross maximum that I would cut out the hors d’oeuvres. What was in between I would eat. I absolutely love them. My mother never served shrimp cocktail, but it was a must have when we went out to eat. The first time had baked Alaska I believe we were in California in San Francisco a fancy hotel I think it was 1955 -1956. I know I wasn’t 10 years old yet. my mother tried making it once, only once. Being that she’s never made it before she made a practice one. I don’t remember what happened for sure, but I never saw the finished baked Alaska. Bundt cakes, I lived in Minnesota. When Nordic wear brought them out, my mother just had to have one. everybody was talking about him as I remember it, or I just eavesdrop on a conversation, I was very young. I don’t think my mother ever used her bump pan.
I still love deviled eggs and stuffed green peppers. Swedish meatballs are a holiday centerpiece and strawberry pretzel salad routinely shows up at summer events!
I remember a time when shrimp cocktail was so ubiquitous that they would make it with mini-shrimp mixed in a thickened cocktail sauce and scoop it out into champagne glasses like ice cream scoops. You would eat it with toast points. You could even eat it with a spoon. It was a crazy time.
In the South some call a jello salad a “congealed” salad. Congeal is a word used to describe blood at a crime scene and is a really gross word to describe a dessert.
I have one of the original Jello recipe books. Some ideas are good like adding a cup of Ice cold ginger ale instead of cold water to make a jello that's good for someone who's ill and can't easily keep food down due to a stomach bug. Some recipes you could offer me Jeff Bazos money and I will NOT make them example the base is lime jello and the salad ingredients. The must for the salad was tuna and mayonnaise yeah tuna and lime jello 🤢. The additions to the salad could include capers and olives add black olives for a more dramatic look.
@user-bt4vx2fe2f I don't think midcentury America had any idea what to do with food. I mean, at that point, pizza and spaghetti were still kind of exotic. 😂
Jellied salads have never passed my lips. They were common at meals when I was a teenager and young adult but I couldn't get past the idea of the texture. I also couldn't imagine that vegetables and jello would taste good.
Deviled eggs are still popular! I especially love to make them, and add a little dollop of caviar and some finely chopped chives on top for a decedent holiday appetizer!
Why do you say the croquettes were mixed with "camel sauce" at 13:33? Don't you mean bechamel sauce? There's no such thing as camel sauce with croquettes.🤭
Camel sauce: sauté minced camel in shimmering vegetable oil for about seven minutes, until no longer pink. Set aside. Sauté diced onion, finely chopped garlic, and minced celery in butter until softened and translucent, then add cream and bring to a simmer. Add camel back to pan to reheat. Ladle over croquettes or jello salad!
I love perfection salad! Only one of my kids likes it though. Such a refreshing summer dish. Can't decide if it's a side or dessert. 😂I usually eat it for both. I've never met anyone else outside my family that's ever heard of it. Cool you included it in your list.
I still get the 5 buck shrimp cocktails (in Plastic) from Walmart... Forget the accessories, still great. The meatballs are still at Costco and someone always brings them to work parties etc. Hmmm love those things in a crock pot.
The porcupines my mother made in the 50s were stuffed into bell peppers. She also made salmon croquettes. The best part were the crunchy salmon vertebrae that were included in canned salmon at the time. I also remember Jell-O with bits of cabbage and carrot in it. Not sorry that that fell by the wayside.
My brother now passed was stunned when a niece brought her deviled eggs because his were requested every time. Not sure if he ever recovered from the shock.
My aunt would top party rye bread with a meat and cheese combination that was scooped on top and baked in the oven. I think they were called Polish Mistakes lol😂
Did you forget Rumaki? Too bad. They were delicious. And so was most of that food of which you talk about with such sarcasm. At least people socialized and weren’t on their devices all day and all night. My parents actually gave parties like they had on The Dick Van Dyke Show. Everyone got baby sitter and people brought hostess gifts. The hosting couple made all the food and provided all of the liquor. People also brought their talents and there was singing and dancing until long after midnight. I wish we socialized that way now. Raves are fine when you’re in your 20s but get boring and exhausting by the time you’re 30. We gave one party a year like this for our marriage and everyone loves it. Oscar’s parties. Italian parties. French parties. Japanese parties. Super Bowl parties. One of the holidays parties. It’s a pleasure to attend one of our parties because the guests aren’t required to bring a dish. (One only does that in their 20s.) I’ll go on throwing fabulous dinner and big parties that my Mom taught me how to do and you can make videos about them. I pity you.
Yeah, I believe for all the BS that CZcams does to creators, as a viewer, we have the right to know if the voiceover is human or AI for transparency. The music world is already in an uproar as AI music is being created and sold as human, plus how AI will eventually eliminate the people that created the music it is stealing from.
Anybody could make their own mustard spread if they were not happy with what is available in their local grocery store. The recipes are here on CZcams.
I miss croquettes, but when I lived in Miami the Cubans sold them everywhere, and you could buy them in the freezer section at any grocery store. I can get them off Amazon, but I have to buy a case or something.
While I appreciate the content of these types of videos, for the life of me I can’t understand why the writers or narrators can’t ensure they have the right pronunciations and spelling of things. You are teaching younger generations. I would think you’d want to teach them correctly. It’s Bundt cake, not Bun. And Béchamel sauce is pronounced Besh-a-mel with accent on the first syllable. And ragout is pronounced ragoo with the accent on the second syllable. it’s so easy to look these things up that it puzzles me why you wouldn’t. 🤷🏼♀️
My mother wasn't a cook WHAT SO EVER. Seriously. I had oatmeal for breakfast everyday, hot lunch in the school cafeteria and we went out for dinner every night except Sundays. Then we had what she called chili boat. Canned chili shredded cheese with Fritos on top. Smush those in. Then we ate on TV trays watching Bonanza. She did make deviled eggs once in a while and a couple of other things I'd like the steps to, believe me there was no recipe, just a few steps. LOL
Never heard of rice meatballs, prolly wouldn't eat em if I did see the weird things. Deviled eggs, or picnic eggs where I am from are definitely not goners from the party menu around here. Competition pretty intense for who makes the best, a long with potato salad. Mayo, never ever Miracle Whip. Cheers!
Welsh rarebit is Welsh rabbit, something of an insult to the “cheap” Welsh (as in welch on a bet), implying they are so cheap as to substitute toast for rabbit in the dish.
I liked the jello salads that we had at holidays except the tomato aspic grandma made once at Christmas and never made again. Think a tomato flavored jello ring with a big dollop of mayonnaise in the center. Yuck!
I remember that. My mom made it for special dinners quite regularly, but it was something I would skip. Never was a fan. On the other hand, I quite liked jello salads, whether with fruit or veggies. I also loved my mom's tomato soup cake.
I like to cook but what I was so glad to see gone was a lot of tedious preparation that really was not needed e.g. having to shred cheese from a block was time consuming, messy cleaning the shredder. The miracle that happened was being able to buy SHREDDED CHEESE YAY!!! and more types became available e.g. Swiss, cheddar, etc. I went wild with quiches, sauces, no fuss, no muss.
Yes, I may use pre shredded cheeses in a hurry or with too much to do, but I prefer to grate myself. They put unappetizing additives in those packages to prevent sticking. Freshly shredded actually tastes better.
@@guardianminifarm8005 Many people would agree with you but I am glad I can skip that step. However, sometimes, for some sauces I have a grater that fits over pots and I do grate Parmesan cheese that way.
Deviled eggs are still popular. Shrimp cocktails are still popular. My grocery store sells a shrimp cocktail tray. These dishes weren’t abandoned.
They are a great party tray I serve today.
Thanks for the video. Deviled eggs and stuffed mushrooms are still in style.
I don't know how stylish they may be, but people are certainly still eating them. Not edgy so much as comfort foods by now.
I remember receiving a letter from my Grandmother in the 1980's when I was a newlywed and at the end she wrote "P.S. Don't forget to make deviled eggs. All men love deviled eggs." It made me laugh and I think of her ever time I see a deviled egg. I make them a lot when we grill burgers or ribs, and yes, my husband loves them. 💕
She's right.
My hubby loves them too!
What a lovely memory. My Gramma always made them in the summer & my husband loved them. They had a special bond.
He thinks about Gramma everytine he sees a deviled egg.
That is so caring and sweet of your grandmother. She wished all your success in your new marriage. Wonderful..
Wow, so true! I don;t know a single man who doesn't love deviled eggs. Lots of women do too! My brother makes them by the dozens and gets SO creative with the fillings. So, so very good!
Small correction on the deviled eggs: Dijon mustard basically didn't exist in the US-outside a Euro-import specialty shop or two-until the 1980s, when Grey Pupon showed up. Before that, we had was yellow mustard and spicy, German-style mustard (Guldens). I remember discovering Dijon mustard in the late 1970s in France, then looking everywhere for it when I returned to New York. It was several years before I could find it here.
We still make deviled eggs, stuffed mushrooms, jello salads, swedish meatballs and other receipes from the 60's 70's..what great fun we had back then...everyone was dressed so nice in their cocktail outfits!!!
Thank you mom and dad for such great experiences...RIP!!
We resurrected deviled eggs over 20 years ago. My wife makes them so good, my Mom would be proud. We've gotten the recipe tweaked so that our friends beg for more. Always a hit at a party.
my Mom made Baked Alaska, bricked ice cream in layers, chocolate, vanilla, strawberry or cherry, wrapped with sliced jelly roll and then covered with meringue which was put in the oven just long enough to slightly brown the meringue. It was yummy for us kids. I even made it a few times. Great memories!
My mom made a yule log at Christmas, I don't think she made baked Alaska but she use to make lobster Thermador. My mom and her 2 cousins use to try and outdo each other with new fancy recipes. I have my mom's recipe file that has many of these ❤
Deviled eggs, shrimp cocktail, jello salad, ambrosia, bundt cake, meatballs, stuffed peppers, tomatoes, and mushrooms, cabbage rolls, zucchini boats...
I've never heard of Ambrosia (apart from Greek mythology) but there were also "Fliegenpilze", Toast Hawaii, Kullerpfirsich and of course the Mettigel.
I still love devilled eggs and my wife makes them for me regularly. Delicious stuff!
Still like all of them except jello salad
Variations of ambrosia still make the rounds on holiday tables in the American Midwest, for sure.
My Mom made killer cabbage rolls and stuffed peppers!
I love how the people in the pictures are well dressed. Everything is too casual nowadays. I like to get dressed up now and then.
You won’t see the casual dress in the old time pictures. Not everyone dressed up then or now.
Deviled eggs is a favorite at my house and has always bin
Yes, I still make them, my daughter in law does. Hey - one life saver is if out of powdered mustard , Heinz Mayomust worked great and everyone really liked them - ok, maybe being polite but they took seconds and thirds. Sometimes I use it if just making a couple eggs for me, or pour moi as Miss Piggy would say.
Yeah but they have good brown mustard and sweet relish then they are yummy...
@@timbillings6884 they can be sweet or savory. Some people don't like the sweet. I like both.
I still love deviled eggs - I don't care if they are old fashioned 🙂
@@dicebed Just say "I like what I like" and go mind your own business - I do
My grandmother had a thing for Sausea brand shrimp cocktail! It was shrimp cocktail- most cocktail sauce- served in a little glass jar/ glass with a lid. Our juice glasses were all courtesy of Sausea and Grandma's indulgence.
Ummm...no hummus in the 1950s, at least not at the grocery store. And you missed the queen of finger sandwiches, the sandwich loaf.
Never saw, let alone heard of, humus in the 1950s and I'm old enough to remember when God's dog was a puppy.
I remember Sau Sea shrimp cocktail!.My mom bought that a lot and we also used those jars for juice.That sauce was packed in little glass jars with metal tops.😊
Yes! SauSea
Sausea cocktails had a wonderful sauce, but the shrimp were the tiniest imaginable.
My Mom did too😁☺️👍
This makes me miss my Mom. ❤️
Me too.
Me too
We had all of these at our parties and events. But my Mom was famous for her "tunnel of fudge" Bundt cake.
That was the best Bundt cake ever. Loved that tunnel of fudge.
Oh my goodness ... tunnel of fudge cake. YUMMY!
I'm a baby of the 50s. My mother and aunts made these. Such fun. ❤
My grandmother who was born in 1906 was absolutely crazy about Tang and Pringles.
The pretzel strawberry jello has never gone out of style.
It’s my favorite. My next-door neighbors are elderly. They sent some over and I had never heard of it. Every time she makes a batch she makes extra and sends it over. There’s nothing better than a good neighbor except a good neighbor that makes strawberry pretzel pie.
it was well ahead of its time with the salty/sweet combo!
I love that stuff!
My first wife, RIP Annie, loved to make chicken livers or water chestnuts rolled in bacon.
The boss at a restaurant that I worked at made a whole sheet pan of these.... Been a fan ever since! Rumaki
Angels on horseback.
Ambrosia salad is AMAZING
Stuffed mushrooms are still a showstopper.
Mine are stuffed with crabmeat stuffing.🥳
😋😋😋😋😋😋😋😋
Make a big portobello one with a hamburger and Cabot cheddar on a toasted roll and good tomato A real mandwitch!!!😁
I kind of doubt that Dijon mustard was particularly popular in 1950s US. In the 60s we were still using French’s
Right? Or if we were being adventurous, it was Gulden's spicy brown mustard!
We really went on the wild side with Mr Mustard. Quite spicy hot.
Dijon dates back to 1336. It assumed its current form in 1856. Grey Poupon came out 10 years later in 1866.
@@stardustmelody2709 I had never heard of Grey Poupon until the early 80s (1900s that is) when one day a Rolls Royce pulled up next to mine...
Trudy, Michelle, your personal anecdotes are charming and yet... statistically insignificant.
I still make devilled eggs. I never bring any leftovers home from potlucks.
we need to bring back jello fruit salads. fruit cocktail, pineapple, etc. loved them
I always make a cranberry one for Thanksgiving. My MIL gave me the recipe and it so good!
Come to South America. You'll find jello around.
No we don’t, in my life at the time, anything jello, was diet food 😢
Our Jello is a quicker version of aspic which was common in France and Europe
I brought the tradition back recently…
You still see meatballs here in the Midwest, on a buffet table, simmering in a crockpot in a sauce made of concord grape jelly and chili sauce. I know, it sounds weird but they're surprisingly tasty.
Many of these are still popular in Central New York!
We still do deviled eggs all the time
Welsh Rarebit & Deviled eggs have been a staple at My house since I meet My Wife 50yrs ago.
Started out as a put down of the Welsh. It was originally called Welsh Rabbit! The Welsh we considered so poor that the couldn't afford rabbit so cheese was used.
Rag-out, buCamel sauce, and others! Had some laughs. AI has a long way to go.
War Chester sauce! Noooooo....
Now I know where I live! In Worchester,
I want to eat one of those bun cakes!
bechamel is Frenxh and pronounced besh-a-mel,
I make still now Devil's eggs!! Shrimps cocktail and other vegetables in gelatine
We still make jello salads. And Meatloaf.
Where do they get the idea that these dishes have been abandoned? I make many of these recipes at home all the time, from finger sandwiches and deviled eggs to stuffed peppers, mushrooms or zucchini and croquettes, and I know many many other people who also still make these dishes. They’re still very popular. I still make a delicious fruit salad and gelatin dessert, that friends and family are always requesting, and Bundt cakes are sold everywhere in my country.
I don't miss the Jell-O salads !
Oh Gawd, and the ones with green pimento stuffed olives in them were the worst!
Lime Jello with cabbage??
ditto but occasionally I will eat regular jello. Believe it or not - maybe you have heard of the kid party game for older kids like 8, 9 etc. It is called the mummy's crypt or you can make it the witch's coffin. The kids are blindfolded and items from the tomb are passed around, eg. a drumstick, chicken bone is the mummy's arm. Peeled grapes were the eyeballs. Jello was always passed in a big gob as the mummy's brain. More stuff was also passed. It was fun with everybody going eeewww! I wonder if still used today. It also took time to prepare cause you had to have all the stuff ready for party night.
Oh, honey -- if you're under 60 and not a Southerner, you have no idea. At our church potlucks, there would be a whole color spectrum of "congealed salads," and no two were ever the same. Many were dotted with miniature marshmallows or slathered with mayo. But hey -- there would always be tons of homemade fried chicken and a bewildering variety of pies. Completely made up for the slimy "salads."
Eww Jello lol
Thanks for the delicious Memories.🥛🍰😋🥧☕
lol. I had an idea once to have a 70's inspired cocktail party with all the cliche 70's party dishes (I realize many of the recipes started in the 50's, but I know they were still popular in the 70's). So, things like deviled eggs, gelatin salads, that well-known spinach dip served in a hollowed-out pumpernickel loaf, fondues, etc. For an added touch, some vintage cocktails like Harvey Wallbangers and whatnot. I never did do it, but I just wanted to explain why this video was so wonderful for me to watch. My inspiration lives on, and I swear I will do this before I die. Thanks for a great vid! Bundt and Swedish meatballs! I didn't think of those.
Everything stuffed! That's another great theme for a party. Stuffed mushrooms, deviled eggs, stuffed peppers, tarts ... pinwheels would work, too. Too bad I don't have any friends and never have parties anymore...Is it possible to throw a party for one?
Well over half of these dishes are still enjoyed today. They have not been abandoned. I make Bundt cake all the time, but Kahlúa Bundt cake, amaretto Bundt cake, etc..
My aunt’s specialty was ham balls. Like ham loaf but cooked like meatballs and served (sometimes cold) on a platter with toothpicks, with cherry dipping sauce. Ghastly!
With cherry dipping sauce? Not ghastly, yummy! But maybe I am just weird.
My Hungarian grandmothers were making stuff cabbage and peppers long before the 50s.
My ex-husband's grandmother, also Hungarian, taught him to make Halushki, pan fried shredded cabbage with onion and butter salt/pepper. Very time consuming you have to stir it quite a bit for color and consistency but so cheap to make and so delicious! Even better as left overs. We used spirals noodles and the cabbage would get between the spirals. Love it!
@dmbalsam I'm of Mexican decent and my favorite restaurants are Eastern European and German. The one thing I can finnon the menu at apolish, Hungarian, Romanian and German restaurants are my favorite stuffed cabbage rolls😋
thanks for the wonderful memories of our favorite food!!!
This was fun to revisit recipes from the 50’s, brings back great memories ❤
I really enjoy your Channel. Thank you!💟
In the South, we still make strawberry/pretzel salad. Yummy on a hot day at a picnic.
we had a pinch of curry powder and some chives in our deviled eggs, i still make then
I remember having the vegetable version of the Jell-O Salad, I remember them as Aspics. I wonder why no one refers to them as that. I still like them instead of a salad, they sit well in my stomach way better than a fresh salad which is odd but true. I remember all these foods & STILL love them all especially Porcupines & Swedish meatballs which I make on occasion. Thanks for the rid down memory lane. I think I'm going to be busy in my kitchen remaking most of these. :)
I still make Aspic. Dissolve one package of lemon jello in one cup of boiling water, add one cup of V-8 juice,, a goodly amount of diced celery and sliced scallions and chill. You want enough celery and scallions for crunch in every bite. Thin some Hellmann's mayo with lemon juice and drizzle over.
Tomato aspic is yummy with Tabasco sauce.
Still make deviled eggs with chives - great stuff!
I remember everyone of those. in fact, I would make some of these things from my mom. She was always entertaining, sometimes with friends, sometimes for business. On deviled eggs, hot sauce did not come until the 60s. My mother did not like spices, but she did put a tiny bit of cayenne pepper in Welsh rarebit. She usually didn’t want to get too fancy for some reason. I don’t know why. Trying to make it as fancy as possible.
Smashed sardines with mayonnaise, a touch of mustard, and something else that I can’t remember, would be put on a piece of fresh bread and then we had a little round and different shaped cookie cutters no more than an inch cross maximum that I would cut out the hors d’oeuvres. What was in between I would eat. I absolutely love them. My mother never served shrimp cocktail, but it was a must have when we went out to eat. The first time had baked Alaska I believe we were in California in San Francisco a fancy hotel I think it was 1955 -1956. I know I wasn’t 10 years old yet. my mother tried making it once, only once. Being that she’s never made it before she made a practice one. I don’t remember what happened for sure, but I never saw the finished baked Alaska.
Bundt cakes, I lived in Minnesota. When Nordic wear brought them out, my mother just had to have one. everybody was talking about him as I remember it, or I just eavesdrop on a conversation, I was very young. I don’t think my mother ever used her bump pan.
Absolutely LOVED this, thank you!!😅
What a delicious video! I like all those foods, mentioned here :)
I still love deviled eggs and stuffed green peppers. Swedish meatballs are a holiday centerpiece and strawberry pretzel salad routinely shows up at summer events!
I remember a time when shrimp cocktail was so ubiquitous that they would make it with mini-shrimp mixed in a thickened cocktail sauce and scoop it out into champagne glasses like ice cream scoops. You would eat it with toast points. You could even eat it with a spoon. It was a crazy time.
This video should include the recipes! They look so good!
Find a vintage cookbook. Betty Crocker had all these.
In the South some call a jello salad a “congealed” salad. Congeal is a word used to describe blood at a crime scene and is a really gross word to describe a dessert.
Don't look up what gelatin is made from. It'll make you sick.
I have one of the original Jello recipe books. Some ideas are good like adding a cup of Ice cold ginger ale instead of cold water to make a jello that's good for someone who's ill and can't easily keep food down due to a stomach bug. Some recipes you could offer me Jeff Bazos money and I will NOT make them example the base is lime jello and the salad ingredients. The must for the salad was tuna and mayonnaise yeah tuna and lime jello 🤢. The additions to the salad could include capers and olives add black olives for a more dramatic look.
Really? for Bezos money you wouldn't choke down a little Jell-o with celery and pears?? 😂
@@trudygreer2491
Celery and pears are normal. I'm talking tuna,mayo with capers and black olives in LIME jello.
@user-bt4vx2fe2f I don't think midcentury America had any idea what to do with food. I mean, at that point, pizza and spaghetti were still kind of exotic. 😂
Great commentary. Really enjoyed this.
As a child of the 50's, I'm here to say all forms of jello salad suck!
Orange jello, chopped celery, and shredded carrots 😝
@@jacky3580 Don’t forget the mini marshmallows!
Deviled eggs are still very popular!!!
Jellied salads have never passed my lips. They were common at meals when I was a teenager and young adult but I couldn't get past the idea of the texture. I also couldn't imagine that vegetables and jello would taste good.
Gelatin is made from horses' hooves. Also fish bones, I think.
Would you eat aspic?
@@arribaficationwineho32 absolutely not.
Deviled eggs are still popular! I especially love to make them, and add a little dollop of caviar and some finely chopped chives on top for a decedent holiday appetizer!
Why do you say the croquettes were mixed with "camel sauce" at 13:33? Don't you mean bechamel sauce? There's no such thing as camel sauce with croquettes.🤭
He miss pronounced lots of words. Makes me wonder if it was AI or if the guy never actually ever heard of those words before. 😊
AI said be camel sauce. Stumped tne Artificial intelligence
@@guardianminifarm8005 Yes, it´s infuriating. Either AI or live, the misprounciations are simply ignorance.
@@joywebster2678😂
Camel sauce: sauté minced camel in shimmering vegetable oil for about seven minutes, until no longer pink. Set aside. Sauté diced onion, finely chopped garlic, and minced celery in butter until softened and translucent, then add cream and bring to a simmer. Add camel back to pan to reheat. Ladle over croquettes or jello salad!
My parents usually served steak or Italian lasagna for guests.
I love perfection salad! Only one of my kids likes it though. Such a refreshing summer dish. Can't decide if it's a side or dessert. 😂I usually eat it for both.
I've never met anyone else outside my family that's ever heard of it. Cool you included it in your list.
I still get the 5 buck shrimp cocktails (in Plastic) from Walmart... Forget the accessories, still great. The meatballs are still at Costco and someone always brings them to work parties etc. Hmmm love those things in a crock pot.
The porcupines my mother made in the 50s were stuffed into bell peppers. She also made salmon croquettes. The best part were the crunchy salmon vertebrae that were included in canned salmon at the time.
I also remember Jell-O with bits of cabbage and carrot in it. Not sorry that that fell by the wayside.
For those little finger sandwiches - in New Zealand - we always had thin-sliced Wonder White with canned asparagus spears as filling.
I still make the jellos you mentioned. Yummy!
My brother now passed was stunned when a niece brought her deviled eggs because his were requested every time. Not sure if he ever recovered from the shock.
Shrimp cocktail in Scotland is delicious with a Marie Rose sauce, lettuce and shrimp. Wonderful!!
We still make the first 3 sweet jello salads. The pretzel strawberry one everyone loves.
And everyone still makes deviled eggs!
My aunt would top party rye bread with a meat and cheese combination that was scooped on top and baked in the oven. I think they were called Polish Mistakes lol😂
My favorite from my past is definitely rumaki. Yum......
They used to serve lime jello containing julienned carrots. I had a hard time eating the jello without eating the hated carrots.
Did you forget Rumaki? Too bad. They were delicious. And so was most of that food of which you talk about with such sarcasm. At least people socialized and weren’t on their devices all day and all night. My parents actually gave parties like they had on The Dick Van Dyke Show. Everyone got baby sitter and people brought hostess gifts. The hosting couple made all the food and provided all of the liquor. People also brought their talents and there was singing and dancing until long after midnight. I wish we socialized that way now. Raves are fine when you’re in your 20s but get boring and exhausting by the time you’re 30. We gave one party a year like this for our marriage and everyone loves it. Oscar’s parties. Italian parties. French parties. Japanese parties. Super Bowl parties. One of the holidays parties. It’s a pleasure to attend one of our parties because the guests aren’t required to bring a dish. (One only does that in their 20s.) I’ll go on throwing fabulous dinner and big parties that my Mom taught me how to do and you can make videos about them. I pity you.
Is this AI narration? War-Chester. Beck-camel. Rag-out.
Welsh rarebit instead of "rabbit"...
Yeah, I believe for all the BS that CZcams does to creators, as a viewer, we have the right to know if the voiceover is human or AI for transparency. The music world is already in an uproar as AI music is being created and sold as human, plus how AI will eventually eliminate the people that created the music it is stealing from.
Totally AI. I recognize the voice.
Finger sandwiches still a must at events in the UK
Don’t forget tomato aspic . My mother made this too often. Terrible idea.
I detest Jello, but every thing else looked good. I still enjoy many of these and I was born in the 70s.
Anybody could make their own mustard spread if they were not happy with what is available in their local grocery store. The recipes are here on CZcams.
I miss croquettes, but when I lived in Miami the Cubans sold them everywhere, and you could buy them in the freezer section at any grocery store. I can get them off Amazon, but I have to buy a case or something.
While I appreciate the content of these types of videos, for the life of me I can’t understand why the writers or narrators can’t ensure they have the right pronunciations and spelling of things. You are teaching younger generations. I would think you’d want to teach them correctly. It’s Bundt cake, not Bun. And Béchamel sauce is pronounced Besh-a-mel with accent on the first syllable. And ragout is pronounced ragoo with the accent on the second syllable. it’s so easy to look these things up that it puzzles me why you wouldn’t. 🤷🏼♀️
Because the AI robot can’t deal with “foreign” words.
Sau sea shimp cocktail served in glasses is still in grocery stores.
Deviled eggs... yum
Shrimp cocktail.... yum
forgot sandwich loaf
My mother wasn't a cook WHAT SO EVER. Seriously. I had oatmeal for breakfast everyday, hot lunch in the school cafeteria and we went out for dinner every night except Sundays. Then we had what she called chili boat. Canned chili shredded cheese with Fritos on top. Smush those in. Then we ate on TV trays watching Bonanza. She did make deviled eggs once in a while and a couple of other things I'd like the steps to, believe me there was no recipe, just a few steps. LOL
They're not abandoned. The real parties are. Now they get drunk and stoned.
Watergate salad is my favorite.
Never heard of rice meatballs, prolly wouldn't eat em if I did see the weird things. Deviled eggs, or picnic eggs where I am from are definitely not goners from the party menu around here. Competition pretty intense for who makes the best, a long with potato salad. Mayo, never ever Miracle Whip. Cheers!
I've never heard of Ambrosia (apart from Greek mythology) but there were also "Fliegenpilze", Toast Hawaii, Kullerpfirsich and of course the Mettigel.
There were may different versions of “ambrosia”. I made one with postacio pudding, marshmellows, pineapple tid bits, mandarin oranges etc. it is good.
Welsh rarebit is great.
@@user-cz2bh3yl9y "pistachio" gah ...
I still do deviled eggs, stuffed mushrooms and shrimp cocktails.
Welsh rarebit is Welsh rabbit, something of an insult to the “cheap” Welsh (as in welch on a bet), implying they are so cheap as to substitute toast for rabbit in the dish.
I liked the jello salads that we had at holidays except the tomato aspic grandma made once at Christmas and never made again. Think a tomato flavored jello ring with a big dollop of mayonnaise in the center. Yuck!
Love tomato aspic.
I remember that. My mom made it for special dinners quite regularly, but it was something I would skip. Never was a fan. On the other hand, I quite liked jello salads, whether with fruit or veggies. I also loved my mom's tomato soup cake.
@@lovehandr I liked my Mum's jello salad. I remember tomato soup cake.
My sims eat baked Alaska all the time.
Pistachio Bundt cake rules!
I like to cook but what I was so glad to see gone was a lot of tedious preparation that really was not needed e.g. having to shred cheese from a block was time consuming, messy cleaning the shredder. The miracle that happened was being able to buy SHREDDED CHEESE YAY!!! and more types became available e.g. Swiss, cheddar, etc. I went wild with quiches, sauces, no fuss, no muss.
Yes, I may use pre shredded cheeses in a hurry or with too much to do, but I prefer to grate myself. They put unappetizing additives in those packages to prevent sticking. Freshly shredded actually tastes better.
@@guardianminifarm8005 Many people would agree with you but I am glad I can skip that step. However, sometimes, for some sauces I have a grater that fits over pots and I do grate Parmesan cheese that way.
Pre shredded cheese is gross and is virtually tasteless. 🤢
@@user-gj1me4mf5c not if you buy a decent brand. Can't be tightfisted - you get what you pay for.
❤❤❤❤
Despite the narrator's over-the-top enthusiasm, most of these offerings are not missed.
That lime jello with veges was FREAKIN DISGUSTING 🤢. My mom used to make it and I refused to eat it lol
My mom makes really good ambrosia, but no jello
A lot of mispronunciations
Be-camel and rag-out!!
Thanks to IA.
I am not an AI. Words are pronounced differently depending on which English speaking region you are from.
@@MemoryManormake your next video showing you speaking into the camera.
Nowhere in the world is bechamel "b'camel" or ragout "rag out."
Ragout is NOT pronounced rag-out, it is pronounced ragu. As with many French words the final letter [in the case the letter "t"] is silent.
Everything here looks good to me with the exception of Ambrosia which looks like an awful trailer park dessert