NEW COMMENT BOX ON BOTTOM OF PAGE

As I have said elsewhere on this site, this is an evolving project for the year. I think in time we can amass quite a database of recipes. I have, since my 1955 project, found myself with the skill level that I often invent my own recipes, so those shall certainly appear here as well. I will also be posting any and all recipes that you send me and would like to share here. At some point we will have a search box on the site so we can access and share these continually. Again, if you want to send me recipes to post do so at apronrevolution@gmail.com

This page will now list a Recipe Heading and in the description you will find the link to the page of recipes. My intent is to evetnually provide a cd of images sized to be printed on a 3 x 5 card for a few dollars. So, if you were interested and didn't want to copy them yourself, you could get that from me sometime in the future, if you think this a good idea. Let me know what you DO think, comment box at bottom.

Nothing is more evocative of the 1950's then Jell-O, Gelatin, Jelly, whatever you may call it. Though food held suspended in such manners as Aspic existed for centuries, it was the invetion of commercial Gelatin that somehow became quintasential 1950s. So, good or bad, Main Course, Salad, or Dessert, there are recipes out there. Click HERE for the growing collection of Gelatin Recipes.

Click HERE to go to the Meat Main Dish recipes. I had initially tried sizing them to be printed striaght from the site the correct size to be glued onto a 3 x 5 for your recipe card box. I could not get that to work. So, if you have any knowledge of photoshop or resizing, you could save the image and resize and print on your own computer. If not, I will be compiling a cd of all these recipes save in photoshop to a printable size for 3x5 cards that I might sell (for a few dollars) and then you could just print as you like. Let me know if this would be of interest to anyone if not, then I won't bother.

Substitutions:Here you can find a growing list of things to use when you are out of what you need in that moment of panic in the kitchen!

I think a very fitting first recipe here (very 1950's and wonderfully homemade) a recipe for Mayonaise from my Cordon Bleu Cook Book by Dione Lucas. If you have not yet visted my Challenges page, you will find that one of this year's challenges is to cook at least one dish from this book once a month.

Plain Mayonaise

1 egg

salt

Cayenne pepper

1 tablespoon vinegar

1 cup oil

little milk, if needed

Put the egg in a bowl with the salt, cayenne pepper and vinegar. Beat the oil in quickly. If too thick, dilute with a little milk.

And for a very lovely rich sauce the following recipe:

Rich Mayonnaise Sauce

2 raw egg youlks

salt

cayenne pepper

little dry mustard

1 tablespoon tarragon vinegar

1 cup oil

1 hard-boiled egg yolk

2 or 3 tablespoons cream

Put the raw egg yolks in a bowl and add salt, cayenne pepper, mustard and tarragon vinegar.Mix well and beat the oil slowly. Add the hard-boiled egg yolk, which has been rubbed through a sieve, and the cream.

Your Recipes:

From RHONDA in OK:

Microwave Potato Chips (not vintage per se, but a great economy and THAT is vintage)

wash the potatoes well, I did not peel mine. Then slice them as thin as possible. I used a vegetable peeler first, then switched to a mandolin. It is important that the slices be uniform in thickness so they will cook at the same speed.
Soak the slices in water for about 15 minutes, then rinse and dry them on towels.
Put a sheet of parchment paper on a microwave safe plate - I used a Corelle platter.
Put a single layer of potato slices on the paper.
Spray very lightly with a Pam type cooking spray.
Sprinkle on seasonings - salt, Cajun, Barbecue, whatever you like
then microwave. Mine took 8-10 minutes to get light brown and crunchy.

You can re-use the same piece of parchment paper for the following batches.

And they will keep for a while, if you can resist eating them all when you first make them. We kept some in a covered container and they were just as good as today as they were the day before.
They don't taste just like Lays or fried chips but they are very much like the baked chips made by PopChips and Kettle brand.

From PL (We don't have a link from you!) a great follower give us:

Homemade Marshmallows

Recipe courtesy Alton Brown, 2007
Prep Time: 35 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min
Level: Intermediate
Serves: approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

(admin note: add peppermint flavoring to your marshmallows and MMMM peppermint hot chocolate. Take that Starbucks!)

Also from PL

Onion Strings

Recipe courtesy The Pioneer Woman
Prep Time: 1 Hour Cook Time: 15 Minutes Difficulty: Easy Servings: 2

Ingredients

1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste

Preparation Instructions

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone

(admin comment: I have found that whenever frying anything use one part cornstarch to two parts flour and let them 'set' for a good 15 minutes before frying and the coating will stick and not slide off)

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