Vintage Salad Recipes: Cornbread Tomato, Creamy Rice Molded Salad, and Stuffed Pear Salad
Remember all the good salads at the family dinners at grandma's house? I lived next door to my grandmother and I can remember helping the aunts carry in their salads and casseroles for large family dinners. Some of these salads may remind you of those days in your life. Choose from Cornbread Tomato Salad, a Creamy Rice Molded Salad or the Stuffed Pear Salad and go back in time.
CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.
1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice
Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.
Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.
Combine mayonnaise and pickle juice, stir well and set aside.
In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.
CREAMY RICE MOLDED SALAD
This is an old recipe I found in my mother-in-law's things after she went to the nursing home.
2 envelopes (2 tbsp) unflavored gelatin
1/2 cup cold water
3 1/2 cups chicken broth
3/4 cup mayonnaise
2 tbsp lemon juice
Soften gelatin in the water. Heat broth to boiling; add the softened gelatin and stir until dissolved. Add the mayonnaise and lemon juice; beat with an electric mixer until smooth. Chill mixture until partially set then whip until light and fluffy. Fold in the following ingredients:
1 cup whipping cream, whipped
2 1/2 cups cooked rice
3/4 cup chopped celery
1/4 cup sliced green onions
Pour the mixture into an 8 1/2 cup ring mold that has been very lightly oiled. Chill until firm.
Yield: 10 to 12 servings.
STUFFED PEAR SALAD
18 gingersnaps, crushed
1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional
In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.
In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.
Enjoy!
CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.
1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice
Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.
Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.
Combine mayonnaise and pickle juice, stir well and set aside.
In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.
CREAMY RICE MOLDED SALAD
This is an old recipe I found in my mother-in-law's things after she went to the nursing home.
2 envelopes (2 tbsp) unflavored gelatin
1/2 cup cold water
3 1/2 cups chicken broth
3/4 cup mayonnaise
2 tbsp lemon juice
Soften gelatin in the water. Heat broth to boiling; add the softened gelatin and stir until dissolved. Add the mayonnaise and lemon juice; beat with an electric mixer until smooth. Chill mixture until partially set then whip until light and fluffy. Fold in the following ingredients:
1 cup whipping cream, whipped
2 1/2 cups cooked rice
3/4 cup chopped celery
1/4 cup sliced green onions
Pour the mixture into an 8 1/2 cup ring mold that has been very lightly oiled. Chill until firm.
Yield: 10 to 12 servings.
STUFFED PEAR SALAD
18 gingersnaps, crushed
1/2 cup crushed pineapple, well drained
8-oz pkg cream cheese
2 tbsp mayonnaise
8 canned pear halves
8 lettuce leaves
1/2 cup sugar
3 tbsp lemon juice
1/2 cup orange juice
1 egg, beaten
1/2 cup whipping cream, whipped
1/3 cup finely chopped pecans, optional
In a medium mixing bowl, combine the gingersnaps, pineapple, cream cheese, and mayonnaise. Place each pear half on a lettuce leaf on the serving platter. Stuff the pear halves with the gingersnap mixture and chill while preparing the remaining ingredients.
In the top of a double boiler, mix together the sugar, lemon juice, orange juice, and egg. Cook over hot water until thickened. Remove from heat and allow to cool. When the mixture is cooled, mix with the whipped cream. Pour over the stuffed pears before serving. Sprinkle tops with the finely chopped pecans, if desired.
Enjoy!
