Taste And Everything Have Evolved With Our Recipes (2024)

Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Nothing proves this better than taking a gander at vintage recipes that create spectacularly weird combinations of food; such as Tuna waffles and Bananas with mayonnaise.

So we bring you adverts of weird meals from the not-so-distant past that will take pity and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries.

Honestly, though, ham with bananas, as well as hotdogs in hot cheese soup both sound delicious. I’ll have to try them out at my next soirée. So while I’m thinking of how to lose friends and deter people with my gastronomical genius.

Scroll down and enjoy the culinary delights from the 50s. Upvote your favorite disgusting recipes and share this list with your foodie friends. And let us know in the comments which meals you’d be willing to taste.

#1 Seven-Up in milk

#2 Banana Candle

#3 Ham And Bananas Hollandaise

That is, the basic flavour combination is something that reaches across the decades. What you’re describing may seem very odd to us in the 21st century, but the taste combinations savoury and sweet or sweet and sour are surely very familiar.

Also, there were ‘Fads’ at mid-century, think of cookbook lets demonstrating how to decorate one’s ham with slices of canned pineapple, topped with the bedazzling red of maraschino cherry, for example! And you don’t mention the jaw-dropping recipes incorporating marshmallows in main course dishes, recipes that were brainchildren of corporate marketing departments.

#4 Ham ‘N’ Lima Bean Sadness Casserole

#5Almonds In A Haystack

#6 Celery Victor

1. bunch celery

2. 1 cup of water

3. 1 beef bouillon cube

4. 1/4 cup low-calorie Italian salad dressing

5. Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In a skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook for about 15 minutes. Drain celery; place in the shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove the string. Top with pimiento strips.

Pour 1/4 cup low-calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in the shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce.

#7Cup Steak Puddings

#8 Crown Roast Of Frankfurters

#9 Philadelphia Cream Cheese

Stay ahead of the culinary curve and keep on being a food fashion expert, here are some gastronomical tendenciesto look out for in 2020, according to Forbes. Get ready to see lots of West African food on supermarket shelves, the continued rise of non-alcoholic drinks in bars, as well as healthier alternatives to the food that we usually give our kids.

And about to see butter become a buzzword. From watermelon seed butter to chickpea butter, going to see lots of alternatives to palm oils. All in the interests of protecting orangutans and tigers who suffer when palm oil is harvested, of course. In no way is this buttery niche temporary and meant to make a profit by appealing to people’s sense of empathy for the planet and its ecosystem. Who would even think that?

Meanwhile, soy has been in the spotlight for far too long. It turns out that lots of people are allergic to soy, so some brands are moving away from it to ‘better’ alternatives like hemp seed, avocado, and mung beans.

And for all of you fellow carnivores out there, about to see more and more burger joints adding plants and mushrooms to their meat mix before cooking. Funnily enough, that has been doing that for years and it’s delicious

#10 Ham In Aspic

#11 Potato Fudge

#12 Tuna Mold

#13 Cranberry Candles

#14 Hostess Tree

2 2/3 cups cottage cheese

8 ounces blue cheese

1/2 cup buttermilk

2 tablespoons chives

2 teaspoons grated lemon peel

1 teaspoon barbecue spice

1 teaspoon Worcestershire sauce

2 cups raw broccoli florets

Green pepper strips, to garnish

Let cheeses stand at room temperature for 30 minutes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, the process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serving. Unmold on serving platter. Surround with broccoli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

2 envelopes unflavored gelatine

1/2 cup sugar

1 teaspoon salt

1 can (12 oz) apple juice

1/2 cup lemon juice

2 tablespoons vinegar

1 cup shredded carrot 1 cup sliced celery

1 cup finely shredded cabbage

1/2 cup chopped green pepper

1 can (4 oz) chopped pimiento

1. In a small saucepan, combine gelatin, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into a medium bowl. Refrigerate 1 hour, or until mixture is the consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mould. Refrigerate 4 hours, or until firm.

6. To unmold: Run a small spatula around edge of mould; invert onto a serving plate. Place hot dishcloth over mould; shake gently to release.

Repeat, if necessary. Liftoff mould. refrigerate until ready to serve. Makes 8 servings.

#20 Jellied Tomato Refresher