Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything . Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
So we bring you [ drum roll ] adverts of strange foods from the not-so-distant past that will make you pity your parents, shout ‘Yuck!’, and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries and— oh God, I think I’m gonna be sick —
Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
yuckylicious Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
Report
Report
f**kyeahvintagerecipes Report
Report
1 bunch celery 1 cup water 1 beef bouillon cube 1/4 cup low calorie Italian salad dressing Pimiento strips Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string. In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice. To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each) . CELERY VICTOR II Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).
vintagerecipecards Report
Report
the_justified_sinner Report
frauhoad Report
Report
https://bit.ly/37m4VDa Report
Report
Report
2 2/3 cups cottage cheese 8 ounces blue cheese 1/2 cup buttermilk 2 tablespoons chives 2 teaspoons grated lemon peel 1 teaspoon barbecue spice 1 teaspoon Worcestershire sauce 2 cups raw broccoli florets Green pepper strips, to garnish Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serv-ing. Unmold on serving platter. Surround with broc-coli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.
weightwatchers Report
https://bit.ly/37m4VDa Report
Report
Report
2 envelopes unflavored gelatine 1/2 cup sugar 1 teaspoon salt 1 can (12 oz) apple juice 1/2 cup lemon juice 2 tablespoons vinegar 1 cup shredded carrot 1 cup sliced celery 1 cup finely shredded cabbage 1/2 cup chopped green pepper 1 can (4 oz) chopped pimiento 1. In small saucepan, combine gelatine, sugar, and salt; mix well. 2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat. 3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white. 4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined. 5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm. 6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings.
vintagerecipecards Report
1 envelope unflavored gelatin 1/4 cup cold water 3 cups tomato juice 2 tablespoons dehydrated green pepper flakes Artificial sweetener to equal 2 teaspoons sugar 2 teaspoons lemon juice 1 packet instant beef broth and seasoning mix or 1 beef bouillon cube 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt 1/8 teaspoon ground cloves 1/2 medium green pepper, cut in rings (optional) Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.
weightwatchers Report
genibee Report
INGREDIENTS:- One fish (about 1 1/2 lb; use either yellow fish or garoupa) 2 tbsps oil Oil for deep frying Seasoning for fish:- 1 tsp. salt 1/2 tsp. glutamate 1 tbsp. cornflour 1 1/2 tbsps. dry sherry Sweet and sour sauce:- 1/3 cup white vinegar 3 tbsps. tomato sauce 1/2 cup sugar 1/2 tsp salt 1/2 cup water 1/4 cup diced onions 1 big red pepper (diced) 1 tbsp. cornflour 1 tbsp. oil METHOD:- 1) Wash fish and dry thoroughly with clean cloth 2) Cult slanting slits along the fish. 3) Marinate fish with seasoning. 4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness). 5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil. 6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.
vintagerecipecards Report
Preparation time: 10 mins. Main cooking utensils: bowl, wooden toothpicks For 6 people you need: 6 red-skinned eating apples lemon juice Filling: 3 tablespoons thick mayonnaise 1 teaspoon tomato paste dash Tabasco sauce 2 pickled cucumbers, finely sliced 4 stuffed olives, chopped 2/3 cup peeled prawns or shrimp 1 tablespoon chopped parsley Garnish: 6 whole prawns or shrimp 6 stuffed olives 1. Cut off the tops of the apples, and scoop out the insides to hollow them. 2. Remove all core and pips and dice remaining flesh. 3. Sprinkle the apples with lemon juice to prevent discoloration. 4. Mix the chopped apple with all the other filling ingredients. 5. Just before serving, pile into the apple cases. 6. Decorate with prawn and a stuffed olive on a wooden toothpick. TO SERVE: With a green salad. TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.
vintagerecipecards Report
vintagerecipecards Report
heatherleebea Report
Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
vintagerecipecards Report
f**kyeahvintagerecipes Report
Report
Report
justhungry Report
f**kyeahvintagerecipes Report
Report
hellotailor Report
vintagerecipecards Report
6 slices beef liver, 1/2-inch thick (about 2 pounds) Salt and pepper 1/2 cup flour 1/3 cup oil 1 cup minced onion 2 tablespoons flour 2 cups beef broth 2 tablespoons lemon juice 1/2 teaspoon lemon peel, grated 1 teaspoon sugar 2 tablespoons steak sauce Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver. Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce. Serves 6 Preparate time: 25 min. Approximate Calories per serving…350
vintagerecipecards Report
f**kyeahvintagerecipes Report
Preparation time: 5 mins. Plus time for prunes to stand Main utensil: fork For 6 people you need: 12 bananas 1 cup milk or cream sugar 2 taste Decoration: 6 whole prunes (optional) walnut halves marshmallows 1. Pour boiling water over the prunes if using them and leave for several hours. 2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask. 3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste. TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.
vintagerecipecards Report
Report
f**kyeahvintagerecipes Report
Preparation time : 10 minutes Cooking time : 10 minutes To Serve : 4 You will need 4 eggs 2 oz. minced pork 1 teaspoon chopped water chestnuts 1 teaspoon chopped onion 1 teaspoon sherry 1 tablespoon soy sauce pinch salt 1/4 teaspoon monosodium glutamate 1 1/2 tablespoons water 1/2 teaspoon lard Separate the egg white and yolk, beat the white and mix with minced pork, chopped water chestnuts, onion, sherry, soy sauce, salt, monosodium glutamate and water. Mix them well, remove the mixture into a deep plate or bowl which has been rubbed with lard. Add the yolk gently to the mixture as the photograph shows. Put the plate or bowl in the steamer and steam for 15 minutes.
vintagerecipecards Report
Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
1 envelope unflavored gelatin 1 cup dietetic black-cherry or lemon-flavored soda 8 ounces cooked beets,chopped 4 slices canned pineapple, no sugar added. Cut in pieces plus 4 tablespoons juice Brown sugar substitute to equal 1 tablespoon brown sugar 1 teaspoon lemon juice 1/8 teaspoon salt Lettuce leaves Sprinkle gelatin over dietetic soda in a small sauce-pan, to soften. Stir over low heat until gelatin is dis-solved. Refrigerate until mixture is syrupy. Combine beets. pineapple with juice, brown sugar substitute. lemon juice, and salt in a saucepan. Cook over low heat. stirring frequently, 4 minutes. Cool. Fold into gelatin mixture. Spoon into a 1-quart mold. Refrigerate until firm. Unmold on lettuce leaves. Divide evenly makes 4 servings.
weightwatchers Report
Report
Preparation time: 20 min. Cooking time: 5 min. Chilling time: 2 to 3 hrs. Quick, easy and refreshing in warm weather, these molds are also inexpensive. For 4 servings you will need: 1 can (14 oz.) stewed tomatoes 1 envelope unflavored gelatin 1 tsp. each seasoned salt, sugar and parsley flakes or 1 Tbsp. fresh minced parsley 1/8 tsp. instant minced garlic 1/4 tsp. dried oregano leaves, crumbled Dash hot pepper sauce 1 cup shredded zucchini (1 small) Lettuce for garnish Mayonnaise, salad dressing or sour cream Preparation: 1. Drain juice from tomatoes into saucepan. Sprinkle with gelatin. Place over low heat about 5 min. stirring, until gelatin is dissolved. 2. Remove from heat. Add salt, sugar, parsley flakes or fresh parsley, garlic, oregano and hot pepper sauce, mixing well. Cool. 3. Meanwhile, cut tomatoes into small pieces. Add zucchini and cooled liquid. Mix well. 4. Divided among 4 individual molds or custard cups. Chill for 2 to 3 hrs. or until firm. 5. Unmold on lettuce-lined plates. Serve with mayonnaise, salad dressing, or sour cream. Good served with: Cottage cheese, sliced cucumbers and Melba toast. For 8 servings: Double the ingredients
vintagerecipecards Report
1 whole salmon (3-4 pounds) Salt and pepper 3 tablespoons lemon juice 3/4 cup shredded carrots 1/2 cup shredded onion 1/2 cup finely chopped celery 3 cups cooked rice Lemon slices Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges. Serves 6 to 8 Preparation time: 2 to 2 1/2 HR. Approximate calories per serving: 340
vintagerecipecards Report
f**kyeahvintagerecipes Report
jbcurio Report
Cooking time: 20 mins. Preparation time: 20 mins. Main cooking utensils: ovenproof dish with lid, saucepan Oven temperature: 375°F. Oven position: center For 4 people you need: 8 medium-sized plaice or flounder fillets juice of 1 lemon 1 cup chopped cucumber about 1/4 cup chopped sweet dill pickle about 1/4 cup chopped capers 1 tablespoon vinegar seasoning Thin sauce: 1 tablespoon butter 2 tablespoons all-purpose flour 1 1/4 cups milk seasoning 2/3 cup dry white wine Garnish: prawns or shrimp watercress 1. Put the fillets onto a pastry board. 2. Squeeze a little lemon juice over each fillet. 3. Mix cucumber, sweet dill pickle, capers, vinegar, rest of lemon juice, and seasoning together. 4. Roll fillets with cucumber mixture inside, lift carefully into greased baking dish. 5. Cover with lid or foil, bake until tender. 6. Make sauce by heating butter in pan. 7. Stir in flour, away from heat, cook roux over low heat for 3 minutes. 8. Gradually stir in cold milk, seasoning and wine. 9. Bring to boil, cook until thickened. 10. Lift fish rolls onto hot serving dish. Spook a little of the sauce over each, serve remainder in a sauceboat. 11. Garnish with prawns or shrimp, and watercress. TO SERVE: Hot, as above, or cold with mayonnaise. TO VARY: Use fillets of sole or whiting. TO STORE: For a limited time only, covered in the refrigerator.
vintagerecipecards Report
f**kyeahvintagerecipes Report
midcenturymenu Report
Report
f**kyeahvintagerecipes Report
INGREDIENTS:- 1 lb fish fillet (cod or garoupa) 2 ozs. cooked ham (chopped) 1 oz. celery (chopped) A little parsley Oil for deep frying Seasoning:- 3/4 tsp. salt 1 tbsp. oil 1/2 tsp. sugar 1/2 tsp. sesame oil 2 tsp cornflour For Wrapping:- 12 pieces of 6×6 inches greaseproof paper METHOD:- 1) Cut fish fillet into pieces (about 1×2 inches), marinate with seasoning, mix in chopped ham and chopped celery. 2) Wrap two pieces of fish fillet, ham, celery and a little parsley with greaseproof paper into a small package. 3) Deep fry in hot oil for about 3-4 minutes. Arrange nicely on plate, Serve hot.
vintagerecipecards Report
1 1/2 lb. cleaned, cooked shrimp 1/4 cup butter 3 firm bananas Salt 3 cups hot, cooked rice 2 cups Creole Sauce, below Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side. Makes 6 servings. CREOLE SAUCE 1 medium-size onion 1 medium-size green pepper 1/3 cup fat or cooking oil 1 clove garlic, peeled 1/4 tsp. chili powder 1 tsp. sugar 1 tsp. salt 1/4 tsp. pepper 1 can (16 oz.) tomatoes 2 Tbsp. cornstarch 2 Tbsp. water Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.
vintagerecipecards Report
the justified sinner Report
Ingredients Ham-Pickle Filling, below Chicken Salad Filling, below Curried Egg Filling, below Peeled tomatoes 1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread Butter or margarine 2 tablespoons mayonnaise or salad dressing 2 packages (8 oz.) cream cheese 1/4 cups mayonnaise or salad dressing 2 tablespoons light cream Directions Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine. Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread. Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf. Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired. Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley. Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped. Makes 8 to 10 servings
clickamericana Report
Cooking time: 35-40 mins. Preparation time: 20-25 mins. Main cooking utensils: 3 saucepans For 4 people you need: Creole rice: 1 small onion, peeled 1 stalk celery 1 small green sweet pepper 2 tablespoons butter 1/2 cup mushrooms 3/4 cup rice 1 1/2 cups stock seasoning Eggs and sauce: 4 eggs 2 tablespoons butter 1/4 cup flour 1 1/4 cups tomato juice salt 1 teaspoon made mustard 1 teaspoon Worcestershire sauce pinch brown sugar 1. Chop onion coarsely with celery and pepper, removing core and seeds. 2. Fry in the butter for 5 minutes without browning. 3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock. 4. Cover pan, cook for 20 minutes or until no moisture remains. Season well. 5. Meanwhile hard-cook the eggs and make the sauce. 6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat. 7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well. TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately. TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.
vintagerecipecards Report
2 beaten eggs 1/2 cup milk 1 1/2 cups soft bread crumbs (2 slices bread) 1/2 cup chopped onion 1 1/2 pounds ground fully cooked ham 1 1/2 pounds ground pork Glaze Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10. Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard . Stir in 2 tablespoons vinegar and 1 tablespoon water .
vintagerecipecards Report
Preparation time: 15 mins. Main Utensil: sharp knife For 4 people you need: 3-4 large oranges French or vinaigrette dressing: 1 teaspoon made mustard pinch salt shake pepper pinch sugar scant 1/4 cup oil 1-2 tablespoons vinegar or lemon juice Garnish: lettuce 1. Cut the peel away from the oranges in such a way that you remove the white pith as well – this is quite difficult to do unless you have a very sharp knife. Cut the segments of orange away from the skin and remove any seeds. 2. To make French dressing: Blend mustard with other seasonings and the sugar, work in the oil with a wooden or metal spoon, then finally add the vinegar or lemon juice. A larger amount can be made and stored in a screw-topped jar. 3. Arrange the segments of orange on a bed of lettuce and top with a little French dressing. TO SERVE: AN orange salad can be served with prawns or shrimp, hard cooked eggs, and radishes as the picture. It can also be served with duck or goose in place of or as well as vegetables. TO VARY: Grapefruit may be used in place of orange, but sweeten the dressing a little bit more.
vintagerecipecards Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
f**kyeahvintagerecipes Report
Report
Anyone can write on Bored Panda. Start writing!
Follow Bored Panda on Google News!
Add Your Photo To This List
Please use high-res photos without watermarks
Ooops! Your image is too large, maximum file size is 8 MB.
Not your original work? Add source
Unlock an Enhanced Experience with Bored Panda Premium
Go ad-free, access unlimited content, and enjoy our sleek dark mode. Your favorite stories, uninterrupted.
No fees, cancel anytime
Olympian Makes Stunning Admission After Judge’s Conspicuous Scores Ignite Cheating Accusations
