Sunday, May 29, 2005
MORE QUESTIONABLE 50'S CUISINE
from Household Magazine, pg 58, 1955
Makes 18 2 1/2 inch Sandwiches
• 1 can (7 3/4 oz.) red salmon
• 1/4 cup chopped sweet pickle
• 1/2 tsp. salt
• 1 1/2 tsp. Mayonnaise
• Red food coloring
• 3/4 cup finely shredded Roquefort
• 1/4 cup chopped stuffed olives
• Green Food Coloring
• 3 Tbs. pickle relish, drained
• 2 Tbs. chopped pimiento, drained
• 1 cup shredded American cheese
• 3 packages (3-oz. size) pimiento cream
• 1/4 cup cream
• 1/4 cup mayonnaise
• Few grains salt
• 3 cups finely shredded carrots
Prepare the three sandwich fillings as directed below. Remove crusts from one loaf of unsliced sandwich bread. Cut loaf lengthwise into four even slices. Lightly butter one slice. Spread with Salmon Filling. Add second slice of bread buttered on both sides. Spread with Cheese-Olive Filling. Cover with third slice of bread, buttered on both sides. Spread with Relish Filling. Top with fourth slice of bread, buttered on bottom side only. Wrap tightly in wax paper or aluminum foil. Chill several hours or overnight. A couple of hours before serving time, remove from refrigerator. Prepare Carrot-Pimiento Topping and attractively frost ends, sides, and top of loaf. Sprinkle top generously with reserved shredded carrots.
Drain and flake Salmon. Combine with remaining ingredients to moisten. Add red food coloring as desired.
Combine cheese and olives with just enough mayonnaise to moisten. Add green food coloring as desired.
Combine ingredients, using just enough mayonnaise to moisten.
Whip Cheese with cream, mayonnaise and salt until mixture is light and fluffy. Fold in 2 cups of the carrots, reserving 1 cup to sprinkle on top loaf.