fauxklore

I have continued glancing through old cookbooks, getting ready for putting them in the box to go out. So here are a couple of other dubious delights from The Blender Way to Better Cooking from 1965.

Company Chicken Soup is basically canned cream of chicken soup with almonds blended in. Add some parsley, chives, and tarragon and a bit more cream and voila! Such elegance. Were I to serve chicken soup to company, I'd probably start with a chicken, but what do I know?

The salad section is possibly the most bizarre, as evidenced by Sour Cream Lettuce. I'm not sure why one would use a blender to chop lettuce, but following that with frying the lettuce in butter is even more bizarre. This one gets a dressing of (hot) chicken broth with a bit of lemon juice, thickened with bread crumbs, and mixed with sour cream. It's all topped with buttered bread crumbs.

And then there are the molded salads, like the Golden Glow Salad, which is basically orange jello with pineapple, carrots, and cheddar cheese. The blender comes in as one cannot apparently dissolve jello in hot water effectively without one.

I'll note that you can also turn any dish into its Mexican equivalent merely by adding a teaspoon of chili powder. Hmmm, Mexican Golden Glow Salad anyone?

Not that our modern food world is exactly free of oddities either, given the existence of extra fiber pop tarts.