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Since last year I have discovered America had loads of food in the 50’s.

In the film Sweet freams, Patsy Cline is cooking nearly all the time.

In Sweet Dreams, Patsy Cline cooks loads of these bright coloured dishes and serves them together for her guests.

I love the bright colours of 50’s recipes and how they dress up.

Recommend the film and the food if you are doing the 50’s

Recipes From the 1950s: Passive-Aggressive Casseroles

1. Crown Roast of Frankfurters – Let your special occasion guests know just how much you care! Holidays will be more festive when you wow them with this sumptuous pile-o-yummy on a platter.

Ingredients:

Hot dogs. For this recipe, however, we are using the fancier foreign name, “Frankfurters.”

Something to stuff the center with: Coleslaw layered over baked beans, or German potato salad if you are really “going foreign.”

Parsley and a small starfish for garnish.

Instructions:

Boil the Frankfurters and while they’re still hot, bend them and stand them in a circle. You may need several kitchen assistants with toothpicks to hold them up while you make the filling.

Fill with filling.

Garnish with parsley and the starfish, and serve.

allrecipes.com/gallery/most-popular-dessert-recipes-from-1950s/

Seven Layer Gelatin Salad

Don’t wait until the last minute to make this recipe. Each layer has to set before the next one is added.

Submitted by Ryan Scholl 

Prep Time:

1 hr 10 mins

Additional Time:

5 hrs 15 mins

Total Time:

6 hrs 25 mins

Servings:

18

Yield:

1 – 9×13 inch dish

Jump to Nutrition Facts

Nutrition Facts (per serving)

189	Calories
4g	Fat
35g	Carbs
4g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 18 servings

• 7 (3 ounce) packages assorted fruit flavored Jell-O® mix
• 4 ½ cups boiling water, divided
• 4 ½ cups cold water, divided
• 1 (12 fluid ounce) can evaporated milk, divided
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Coat a 9×13 inch dish with cooking spray.
2. Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
3. Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
4. Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

Grown-Up Homemade Peeps

These homemade citrus marshmallows are sorta like what might happen if store-bought Peeps wanted to give adulting a try. Fresh-squeezed juice provides an upgrade in the flavor department (very fancy-pants), but dusting them in granulated sugar gives you that subtle familiar crunch you love about biting into the original. Make these for Easter–or for a Tuesday!

Submitted by Mackenzie Schieck 

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

3 hrs

Total Time:

3 hrs 50 mins

Servings:

30

Yield:

30 servings

Ingredients

1x2x4x

Original recipe (1X) yields 30 servings

• 1 serving cooking spray
• 1 ½ cups freshly squeezed lemon juice, divided
• 4 (3 ounce) packages unflavored gelatin
• 4 ½ cups white sugar, divided

Directions

1. Line the bottom and sides of a large baking pan with aluminum foil, then coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. Pour 3/4 cup lemon juice into a large mixing bowl. Sprinkle gelatin evenly on top; do not stir. Let sit until gelatin forms, about 15 minutes.
3. Meanwhile, combine 3 cups sugar and remaining 3/4 cup lemon juice in a large saucepan over medium heat. Stir until sugar has dissolved, 3 to 5 minutes. Increase heat to bring mixture to a low boil; continue to boil until temperature reaches 240 degrees F (115 degrees C) on a candy thermometer, 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot, so you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. Slowly pour sugar mixture into the gelatin, while simultaneously mixing with an electric mixer on low. Gradually increase speed to medium-high and mix until ribbons of batter that drip from the beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the sprayed spatula to flatten. Let marshmallow sit, uncovered, until completely set, 3 hours to overnight.
5. Cover a surface larger than the marshmallow slab with the remaining sugar. Sprinkle some sugar on top of the marshmallow and spread it around. Carefully loosen the marshmallow from the pan and invert onto the sugar-covered surface.
6. Cut marshmallows into whatever shapes you’d like. Dust all sides of marshmallow pieces with sugar as you work.

Cook’s Note:

Any freshly squeezed citrus juice will work.I Made ItPrint

Nutrition Facts (per serving)

162	Calories
41g	Carbs
1g	Protein

Show Full Nutrition Label

In the 1950s, marshmallows were extremely popular, particularly in the United States. They were used in a variety of food recipes and were commonly sold in tins as penny candy. The introduction of the extrusion process in the 1950s, which allowed for mass production of uniform marshmallows, further fueled their popularity. According to The National Confectioners Association Americans are still the main consumers of marshmallows, buying more than 90 million pounds annually. 

google search

marshmallows-200g

Love Marshmallows

Can incorporate 50’s American food now!!!!

Banana Cream Pie

We call it banoffee pie ~ used to be one of my favourites

Ingredients

1x2x4x

Original recipe (1X) yields 8 servings

• ¾ cup white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 ¼ teaspoons vanilla extract
• 1 (9 inch) baked pastry shell, cooled
• 4 bananas, sliced

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).Dotdash Meredith Food Studios
2. Combine sugar, flour, and salt in a saucepan. Gradually stir in milk.Dotdash Meredith Food Studios
3. Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan.Dotdash Meredith Food Studios
4. Cook over medium-low heat, stirring constantly until mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.Dotdash Meredith Food Studios
5. Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.Dotdash Meredith Food Studios
6. Bake in the preheated oven until filling sets, 12 to 15 minutes.Dotdash Meredith Food Studios
7. Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.Dotdash Meredith Food Studios

Nutrition Facts (per serving)

303	Calories
11g	Fat
47g	Carbs
5g	Protein

found one at M and S

m-s-banoffee-pie-frozen

tesco.com/groceries

The Most Popular Recipes of the 1950s

allrecipes.com/gallery/the-most-popular-recipes-of-the-1950s/

Chicken Thigh Fricassee with Mushrooms and Rosemary

Chicken Thigh Fricassee with Mushrooms and Rosemary

Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.

Submitted by Senoritapupnstuff 

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Servings:

4

Yield:

4 servings

Ingredients

1x2x4x

Original recipe (1X) yields 4 servings

• 4 tablespoons olive oil, divided
• 5 ounces fresh mushrooms, sliced
• 4 cloves garlic, peeled and halved
• 2 tablespoons fresh rosemary, chopped
• 1 pound chicken thighs
• salt and freshly ground black pepper to taste
• ¼ teaspoon crushed red pepper flakes
• ¾ cup dry white wine
• 12 cherry tomatoes
• 12 Nicoise olives

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
2. Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
3. Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
4. Reduce heat to low; cover, and simmer gently for 1 hour.
5. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

Nutrition Facts (per serving)

402	Calories
29g	Fat
7g	Carbs
21g	Protein

Show Full Nutrition Label

clickamericana.com/topics/travel-tourism/vintage-airline-food-in-flight-meals

Conclusion

Hope this gives you more idea than lasy year.

We are doing Chicken Fricassee and Banoffee Pie. hopefully get more Jagermeister too.

There are more 50’s recipes to browse so have a browse and a lovely day off from slimming.

most-popular-dessert-recipes-from-1950s

the-most-popular-recipes-of-the-1950s/

Enjoy

Saphire