As I talked about in yesterday's post, I created a menu from 1931 and both recipes given below hail from The Silent Hostess by General Electric. Today I will be talking about the appetizers for this menu which were shrimp cocktail, stuffed celery, and ripe olives. Ok, well it was actually supposed to be just … Continue reading 1931 Thanksgiving Menu: Appetizers
So here is my annual Thanksgiving tradition of following a vintage menu. A little late but here nonetheless. Ok so in case you didn’t know, I have done menus from 1963, 1970s, 1939, and 1958. This year I wanted to do an easy menu because shopping for groceries this year has been WILD. Y’all saw … Continue reading 1931 Thanksgiving Menu
So now we are on to the main course portion of the menu. I talked about the appetizer portion here if you are interested. This is a Thanksgiving menu from Southern Living: The Holiday Cookbook. On the menu was turkey, harvest apple salad, dressing, sweet potato topped apples, corn soufflé, and Parmesan green beans with croutons. I did … Continue reading 1970s Thanksgiving Menu: Main Course
So as I mentioned here, I made a 1970s Thanksgiving menu from Southern Living: The Holiday Cookbook. Today I will be talking about the appetizers or starters if that is more your jam. On the menu was originally smoked salmon, cream of pumpkin soup, and hot spiced vineyard cup. As I mentioned in that last post, I … Continue reading 1970s Thanksgiving Menu: Appetizers
This was the salad that accompanied the 1963 Thanksgiving menu that you can read about here, here, and here. I did not grow up eating this salad. This was another dish that in my young mind sound so fancy and complicated. Surely a salad linked to such a high-class hotel had to have such elevated ingredients. When I … Continue reading The History of Waldorf Salad
As I explained last Friday, I am making a whole Thanksgiving menu from the 1963 Better Homes and Gardens Birthdays and Family Celebrations. First up on this menu, or any menu really, are the appetizers. On this particular one, they were the tomato starter - hot or cold, curried wheat bites, melon pickles, and assorted olives. … Continue reading 1963 Thanksgiving Menu: The Appetizers
Quaint Cooking 