Further adventures in really bad food photography from the 1970's!
Ingredients
4 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons chopped pimento
Salt and pepper
1-pound can salmon, drained
1 tablespoon lemon juice
2 tablespoons finely minced scallions
2 tablespoons finely minced celery
2 pounds cream cheese
3/4 cup sour cream
Small can chopped ripe olives, drained
1 tablespoon finely minced onion
2 tablespoons finely chopped walnuts
1 1/4-pound loaf white bread, crusts removed and cut horizontally into five layers.
Directions
Mash eggs with 2 tbls. mayonnaise and pimento; season. Reserve. Mash salmon with remaining mayonnaise, lemon juice, scallions, celery. Reserve. Blend cream cheese and sour cream. Mix 1/4 cheese mixture with onion and walnuts. Reserve. Mix 1/4 cheese with olives. Reserve. Tin 1/2 cup cheese with yellow food coloring. Reserve. Color balance of cheese with green food coloring. Reserve.
Assembly: Place bottom layer of bread on serving platter; spread with salmon filling. Add layer of bread spread with cheese-onion-walnut filling. On third layer of bread spread egg filling. On fourth layer, spread cheese-olive filling. Top with final layer of bread.
To finish: frost top and sides of loaf with green-tinted cheese; make a decorative border of yellow cheese. Garnish with fresh flower or use other garniture - radish roses, carrot curls and stuffed olives.
Serves: 16
Preparation time: 1 hour
Approximate calories per serving: 335
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
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Kathy Riordan
Joody
shaggylocks
Juliet Waters
Lunchlady 2
Tinkerertink69
Salon.com
Comments
I wonder if people will be making fun of contemporary food photography in 30 or 40 years. It's hard to imagine, but you never think things are dated until a certain amount of time has passed.
Aunt Mabel - I'm terrified to find out!
R
No overuse the wild picked Garden Huckleberry? (!). But, You won't turn Blue! (?)
Toss in some eggplant, winter gourds, leeks, fingerling potatoes, and a few dozen watermelons, Kale, carrots, parsnips, brussels,
caterpillars, beets, beans (California Cauliflowers buds), Cherokee purple tomatoes, Cherry Roma'sand Currant Gold Rush smaller tomato fruits. The Black Sea Man is a brown fruit. Amish Paste? apologies.
Good food makes me goofy.
There is a brown berry Tomato.
But, the Speckled Mennonite Lettuce?
That came from Waterloo County, Ontario.
The family migrated to PA by horse buggies.
A Yugoslavian Red Butterhead has red tinge.
There is the Tennis Ball that is a tight rosette.
It can be traced back to the 1850. Toss a book?
William Woy Weavers is a great seed historian.
He was Friend with cook Childs. He licked spoons?
I go see that movie and shush up. No type and eat!
Rob - I am with you.
John - I actually make them quite frequently. I cook a month worth of food at a time for my husband's dinners and casseroles freeze really well. However, I draw the line at any casserole that includes tuna... I just can't do it.
(thumbified for making me throw up a little in my mouth and thank God that I am not living in 1973.)
nerd cred - you're brave to admit it.
Bob Vivant - I like the browning greens along the platter - they are particularly appetizing.
littlewillie - I'm afraid the dogs would gnaw on it, frozen or not, and that would not help my environment :)
Oh, and his survey of interior design from the 1970's - "Interior Desecrations"? I laughed so hard at some of that, that I cried all my mascara off!
all it needs is kraft miniature marshmallows.
I don't remember her ever making this, though. She was a big fan of casseroles, however.
Did someone say Cheeze Whiz? Yummmmmm
Because when I'm eating pimento-flavored cheese products, I demand that they flowery and baroque. I want it all!
This sandwich loaf looks so...
nauseating.
Although I must say, I've never run across the word "garniture" before.
Kind of like furniture. Only less useful.
:-)
This is a definite EP for future date!
For once, the thought of this actually makes me ...lose my appetite. Now if it were cake, yum.
What a completely uninspired name for such a delicacy.
;-)
Rated!
Sanwich loaf: 4 hard boiled eggs; mash eggs with 2 tablespoons of mayonnaise.
Ew!
You gotta love a recipe that calls for canned olives. They always made me feel so continental, back in the day. We got the kind in the red can.
Leeandra... I'm with Sandra... so, so, sorry!
I have better things to do with an hour of my life. Such as preparing something edible.
I have no sympathy or empathy with folks who can't understand "eggs mashed with mayonnaise". What? you never had deviled eggs?
(that sandwich loaf looks good to us)
~rocco and rusty
When I was a kid, Wrigley's Chewing Gum, of all people, used to printed quarter-page ads in women's magazines with recipes that had nothing to do with chewing gum. The picture of the food was printed in a duotone of red and black so they mostly looked like pink and grey concoctions.
Four-color printing is much cheaper now, but we still pay a lot more for magazines, newspapers, etc. because everyone expects it now.
However, that recipe is pretty bad all by itself.
@ john--"Haven't had a casserole in years. Does anybody still make those?" I observed a buffet table full of them at the last funeral I attended...in Texas.
Here in MN we call it Hot Dish and I just had it on a stick at the state fair.
My wife and I received a copy of the Joy of Cooking as a wedding gift. It was published in the 50s and had photos and recipes like the one above.