Salmon Cracker Mousse

Convenience foods were a great hit in the 1950s. But despite their popularity, this mousse was made popular by home cooks. Try out this 1950s-era appetizer and mesmerize your friends.

Makes 1 ¼ cups | Prep. time 10 minutes

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon onion, grated and juiced
• 2 tablespoons green onions, minced (both white and green parts)
• 1 (7-ounce) can salmon, drained (remove bones and skin)
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon liquid smoke

Garnish

• Sprigs of fresh thyme or chopped parsley
• Crackers

Directions

1. Add the salmon and cream cheese to a mixing bowl. Mix well.
2. Add the lemon juice, onions, and liquid smoke; mix again.
3. Arrange the crackers and spread some of the salmon mixture over them.
4. Top with the chopped parsley or thyme sprigs. Serve fresh.

Nutrition (per serving)

Calories 178, fat 14 g, carbs 4 g, sugar 1 g, Protein 10 g, sodium 277 mg

 

 

Ham and Potato Soup

A warm bowl of this simple soup would make you feel as cozy on a cold winter day in the 1950s.

Serves 4 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

• 1 ham hock
• ½ pound cooked ham, diced
• 4 medium Russet potatoes, peeled and diced
• 2 carrots, peeled and diced
• Salt and freshly ground black pepper, to taste
• 1 garlic clove, minced

Directions

1. Fill a large pot with salted water and bring to a boil over medium heat.
2. Add the ham hock and let simmer for 20 minutes.
3. Add the cooked ham, potatoes, carrot, and garlic, and season with salt and pepper.
4. Cook for about 20-30 minutes and serve.

Nutrition (per serving)

Calories 340, fat 9 g, carbs 39 g, sugar 3 g, Protein 23 g, sodium 802 mg

 

 

4-Ingredient Sugar-Glazed Ham

This old-fashioned glaze gives a beautiful golden-brown coating to your ham. It’s so simple, with only four ingredients.

Serves 8 | Prep. time 15 minutes | Cooking time 150 minutes

Ingredients

• 1 fully cooked bone-in ham (5 to 7 pounds)
• 1 cup light brown sugar
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar

Directions

1. Preheat the oven to 325°F (163°C).
2. Place the ham on a rack in a shallow roasting pan. Using a sharp knife, score the ham’s surface with ¼-inch deep cuts in a diamond pattern.
3. Cover with aluminum foil and bake for about 2 hours for 7 pounds ham and 1 hour 30 minutes for a 5 pounds ham.
4. In the meantime, in a small mixing bowl, combine the brown sugar, mustard, and apple cider vinegar to make a thick paste.
5. Remove the ham from the oven and spread the sugar mixture on top.
6. Bake for additional 30 minutes uncovered and serve warm.

Nutrition (per serving)

Calories 732, fat 45 g, carbs 18 g, sugar 17 g, Protein 40.7 g; sodium; 4157 mg

 

 

Deviled Ham

Back in the day, this dish was a must when you had leftover ham.

Serves 4 | Prep. time 5-10 minutes

Ingredients

• 3 cups ham, cubed
• 2 stalks celery, diced
• ½ yellow onion, diced
• ½ cup mayonnaise
• Freshly ground black pepper, to taste
• 1 teaspoon Tabasco sauce
• ¼ cup sweet relish, drained

Directions

1. Add all the ingredients to a food processor.
2. Pulse until combined, and the deviled ham on a piece of bread, crackers, or raw vegetables.

Nutrition (per serving)

Calories 306, fat 18 g, carbs 17 g, sugar 7 g, Protein 17 g, sodium 1661 mg

 

 

Chicken Paprika

In the 1950s, this old recipe became easier with canned soups. My mother made this regularly when we were growing up and I still make it for my family. You can serve it with noodles and a green salad.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

• 1 whole chicken, cut into 6 to 8 pieces
• ¼ cup all-purpose flour
• ⅓ cup shortening
• 1 (14-ounce) can tomato soup
• ¼ cup water
• 4 ounces button mushrooms, sliced
• ¼ cup chopped yellow onion
• 2 teaspoons paprika
• 1 bay leaf
• ½ cup sour cream

Directions

1. Clean and dry the chicken meat with a paper towel. Season it with salt and pepper, then dust it evenly with the flour.
2. Melt the shortening in a large nonstick frying pan over medium heat.
3. Working in batches if necessary, add the chicken and cook for about 2-3 minutes on each side.
4. In the same pan, add the tomato soup, water, mushrooms, onion, paprika, and bay leaf.
5. Cover and simmer for about 35-40 minutes.
6. Remove the bay leaf and stir in the sour cream.
7. Serve warm with noodles or salad.

Nutrition (per serving)

Calories 727, fat 40 g, carbs 19 g, sugar 7 g, Protein 69 g, sodium 633 mg

 

 

Green Bean Amandine

Green bean amandine was a beloved side dish in the ‘50s. Green beans, slivered almonds, and lemon butter sauce. Yum!

Serves 4 | Prep. time 10 minutes | Cooking time 15-20 minutes

Ingredients

• 1 pound green beans, cut into 2-inch pieces
• ½ cup water
• ¼ cup slivered almonds
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• Kosher salt, to taste

Directions

1. Bring a large skillet to medium heat. Add the green beans with the water together and cook for about 15 minutes.
2. Stir in the butter, lemon juice, and slivered almonds.
3. Toss everything together and season with salt before serving.

Nutrition (per serving)

Calories 121, fat 8 g, carbs 9 g, sugar 1 g, Protein 3 g, sodium 88 mg

 

 

Kentucky Butter Cake

I found this Kentucky butter cake from an old 1951 newsletter clipping.

Serves 16 | Prep. time 20 minutes | Cooking time 55 minutes

Ingredients

For the dough

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk

For the sauce

• 1 cup granulated sugar
• ½ cup unsalted butter, cubed
• ¼ cup water
• 1 teaspoon almond extract
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F (177°C). Grease a tube pan with butter and set aside.
2. To make the dough, in a large mixing bowl, beat the butter with the granulated sugar until creamy and pale yellow in color. Stir in the eggs, one at a time, mixing well between each addition.
3. Stir in the vanilla extract. Add the flour, baking powder, baking soda, salt, and buttermilk.
4. Transfer the mixture to the prepared tube pan and bake for about 55 minutes.
5. In the meantime, to make the sauce, in a saucepan over medium heat, combine the sugar, butter, water, vanilla extract, and almond extract. Cook until the butter has melted and remove from heat.
6. When the cake is done baking, poke holes in its top. Pour the hot sauce all over the cake.
7. Let it cool slightly before serving.

Nutrition (per serving)

Calories 354, fat 13 g, carbs 56 g, sugar 38 g, Protein 4 g, sodium 228 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Retro Cookbook: The Most Popular Vintage Recipes from the 1950s. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.