Freakshow recipes from the 60’s & 70’s

My old pal Tristen sent me this Buzzfeed link today.

The post has pictures and (some) recipes for “21 Truly Upsetting Vintage Recipes”…I think he was expecting more horror on my part.

Chef Frank L. PerkinsSeveral of these were things that they were teaching students in culinary school when my dad went in the late sixties (and forever considered a complete waste of his time, lol…)

I remember things similar to Frosted Ribbon Loaf, and Shrimp Sandwich Roll.

They were very into covering everything in pastels back then. I blame it on the LSD.

Anyway, these were the good, the bad, and the ugly that caught my eye…

Igloo Meat Loaf

Family Circle / Via rochellesvintagerecipes.blogspot.com

Actually Pretty Awesome: Igloo Meat Loaf (above), Glazed Potato Salad, Jellied Tomato Refresher. I think those three would make a great dinner!

Ham and Bananas Hollandaise

McCall’s / Via vintagerecipecards.com

Might need to try: Super Salad Loaf, Shrimp Sandwich Roll, Baked Stuffed Salmon, Ham and Bananas Hollandaise.

The Atora Steak Puddings – which I think is really only off-putting to us because of the use of the British term, “Pudding.”.

#21 – which I’m going to guess is a canned salmon mousse with an avocado glaze (our refrigerator and oven were that EXACT shade of green!)

Not so sure: Perfection Salad, Liver Sausage Pineapple (this is a presentation issue, it probably tastes great).

Spam ‘n’ Limas (again, I like the ingredients, just seems like a stretch to call it a “recipe”)

Perfection Salad

McCall’s / Via vintagerecipecards.com










Dear God No: Lime Cheese Salad (they lost me at lime jello and onions, but I love that they call canned chunk tuna with mayo and diced celery a “seafood salad”, lol.

Lime Cheese Salad
The “Banana Candle” is, of course, on the “No Way” list. I actually have seen these before on one of my favorite BBC food shows, “The Supersizer’s Go”, it was the 60’s episode and this was a very popular recipe at “swingers parties.” Eww…and, um…EWW!

 So, for me it’s a mixed bag, so of these are strangely familar, some leave me curious, and some I’d like to acid-wash from my brain (though I’ve probably served my daughter just as strange…)

Any of these I really need to make and post?

Chef Perry

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