More about "china made in japan 1950 recipes"
POPULAR 1950S RECIPES WE ALL SHOULD STILL EAT TODAY
From womansworld.com
Estimated Reading Time 8 mins
- Beef Stroganoff. If you grew up in the 1950s, you likely remember chowing down on this dish with your family on a regular basis. As Sarah from Curious Cuisine points out, the dish fell out of popularity because of recipes relying on canned cream of mushroom.
- Chicken à la King. The regal name for this recipe makes it sound like a classy dish you'd only find in fine dining restaurants, but as Melanie from Kitchen Encounters explains, "In its purest form, chicken a la king is a refined, American restaurant dish consisting of perfectly-poached white-meat chicken stirred into a silky sherry-cream bechamel-type sauce containing mushrooms, and, green peppers."
- Duck à l'Orange. Before Julia Child shared her culinary skills as the host of The French Chef in the early 1960s, this duck dish with a distinct citrus sauce popped up in homes and restaurants throughout the '50s.
- Welsh Rarebit. This super-simple dish is essentially an open-faced grilled cheese, or a fondue you pour over toast rather than dipping the bread. In the '50s, popular methods involved adding dry mustard and Worcestershire sauce to milk and sharp cheddar to create the gooey topping.
- Succotash. When most of us hear this word, we think of the classic Looney Tunes character Sylvester the Cat and his "sufferin' succotash" catchphrase. The actual dish, however, is a delightful blend of corn and lima beans.
- Salisbury Steak. Our collective interest in this savory ground beef recipe took an unfortunate hit when the rise of ready-made TV dinners reduced it to an undeniably sad state.
- Cheese Soufflé. The popularity of soufflés was on the rise leading up to Julia Child's debut on The Fresh Chef. Samantha from the Little Ferraro Kitchen explains, "What makes Julia Child's cheese soufflé a classic, is the technique.
- Meat Loaf. It wouldn't be a list of popular food from the 1950s without this traditional recipe, now would it? The dish got a bad reputation when moms were less than skilled at making sure the dense, meaty recipe wouldn't get dried out in the oven.
- Tuna Casserole. Yet another classic recipe from the decade that we just couldn't go without including. The issue with this fishy dish started when homes and school cafeterias decided to start calling it "tuna surprise" with a typically unsurprisingly bland flavor.
- Chiffon Cake. Everyone was busting out their bundt pans in the 1950s for these light cakes that offered a less-dry alternative to the classic angel food option.
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