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(Huffington Post)   Vintage salad recipes that pretty much make healthy eating (or any eating at all) impossible   (huffingtonpost.com) divider line 114
    More: Strange, healthy eating, salad recipes, salads, corn syrup, HuffPost Taste, recipes  
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11141 clicks; posted to Main » on 05 Jan 2014 at 8:28 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-01-05 07:04:05 PM  

Snooki Punch: angiemama: I remember this kind of food as a child - it would have been considered "fancy" in our house. Lots of moms in our area in the Midwest cooked a LOT of casseroles.

Hubby and I are just sitting down to enjoy one of our college favorites - hotdogs wrapped in canned biscuits. Cheaper than Spam back in the day.

Mmmm....I have always loved the hot dog/canned dough combo. It was always crescent dough at my house, but I'm sure the biscuits are great, too. Add a slice of cheddar to the mix and then we're REALLY talking.

If you ever find yourself in Texas, you should try a sausage kolache. It's the same idea as a pig in a blanket, but it's made with sausage (often spicy) and a very mildly sweet, soft dough with a crispy exterior. It's the perfect breakfast food.


We have kolaches in Springfield, Oregon too. Chaos Kolaches. One of the owners is from Texas.
 
2014-01-05 07:51:12 PM  
Low fat in general is a fairly recent thing. Back when most of this stuff was conceived (war time) menus were more about stretching the calories you did have so calorie dense meals were the norm.
 
2014-01-05 07:58:01 PM  

Snooki Punch: angiemama: I remember this kind of food as a child - it would have been considered "fancy" in our house. Lots of moms in our area in the Midwest cooked a LOT of casseroles.

Hubby and I are just sitting down to enjoy one of our college favorites - hotdogs wrapped in canned biscuits. Cheaper than Spam back in the day.

Mmmm....I have always loved the hot dog/canned dough combo. It was always crescent dough at my house, but I'm sure the biscuits are great, too. Add a slice of cheddar to the mix and then we're REALLY talking.

If you ever find yourself in Texas, you should try a sausage kolache. It's the same idea as a pig in a blanket, but it's made with sausage (often spicy) and a very mildly sweet, soft dough with a crispy exterior. It's the perfect breakfast food.


Now THAT sounds perfectly yummy!  I agree about the crescent dough.  I've done them with puff pastry, too.  We put some American Cheese on half the dogs (hubby likes them with cheese).  They were pretty tasty, and certainly fast and cheap!
 
2014-01-05 08:06:41 PM  

Bathia_Mapes: Snooki Punch: angiemama: I remember this kind of food as a child - it would have been considered "fancy" in our house. Lots of moms in our area in the Midwest cooked a LOT of casseroles.

Hubby and I are just sitting down to enjoy one of our college favorites - hotdogs wrapped in canned biscuits. Cheaper than Spam back in the day.

Mmmm....I have always loved the hot dog/canned dough combo. It was always crescent dough at my house, but I'm sure the biscuits are great, too. Add a slice of cheddar to the mix and then we're REALLY talking.

If you ever find yourself in Texas, you should try a sausage kolache. It's the same idea as a pig in a blanket, but it's made with sausage (often spicy) and a very mildly sweet, soft dough with a crispy exterior. It's the perfect breakfast food.

We have kolaches in Springfield, Oregon too. Chaos Kolaches. One of the owners is from Texas.


Snooki Punch: angiemama: I remember this kind of food as a child - it would have been considered "fancy" in our house. Lots of moms in our area in the Midwest cooked a LOT of casseroles.

Hubby and I are just sitting down to enjoy one of our college favorites - hotdogs wrapped in canned biscuits. Cheaper than Spam back in the day.

Mmmm....I have always loved the hot dog/canned dough combo. It was always crescent dough at my house, but I'm sure the biscuits are great, too. Add a slice of cheddar to the mix and then we're REALLY talking.

If you ever find yourself in Texas, you should try a sausage kolache. It's the same idea as a pig in a blanket, but it's made with sausage (often spicy) and a very mildly sweet, soft dough with a crispy exterior. It's the perfect breakfast food.


Now THAT sounds perfectly yummy!  I agree about the crescent dough.  I've done them with puff pastry, too.  We put some American Cheese on half the dogs (hubby likes them with cheese).  They were pretty tasty, and certainly fast and cheap!

SASQUALACHE?  I'm THERE!  :)
 
2014-01-05 08:28:20 PM  

macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).


Why would you add oil to a vinaigrette?
 
2014-01-05 08:29:26 PM  

Huggermugger: I kind of want to taste the potato salad loaf.


Yeah, that's the one that looks interesting to me. I mean, you're basically using your own potato salad recipe, which you already like, you're just adding a savory glaze to it and slicing it instead of mounding it on your plate. What's to hate?
 
2014-01-05 08:31:58 PM  

ginandbacon: macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

Why would you add oil to a vinaigrette?


I've never seen a recipe for a vinaigrette that didn't have an oil. What are you doing?
 
2014-01-05 08:33:22 PM  

ginandbacon: macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

Why would you add oil to a vinaigrette?


I would have to look at the recipe again. Maybe it's white wine vinegar or something.
 
2014-01-05 08:34:05 PM  

yakmans_dad: ginandbacon: macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

Why would you add oil to a vinaigrette?

I've never seen a recipe for a vinaigrette that didn't have an oil. What are you doing?


Vinaigrette's already have oil.
 
2014-01-05 08:35:28 PM  
Or vinaigrettes.
 
2014-01-05 08:42:57 PM  

macross87: ginandbacon: macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

Why would you add oil to a vinaigrette?

I would have to look at the recipe again. Maybe it's white wine vinegar or something.


A classic vinaigrette is about 1/3 vinegar and lemon to 2/3 oil with seasonings like shallots or garlic, herbs such as thyme, salt and pepper, mustard, and usually a bit of sugar although not a lot.
 
2014-01-05 08:48:20 PM  

angiemama: ASQUALACHE


IIRC the Sasqualache is approximately the size of 5-6 regular kolaches.

Here's their Facebook page. They have a twitter feed too, but their FB page is the best source if you want to know what sweet & savoury flavors are available each day they're open. Photos are on there too.
 
2014-01-06 04:07:12 AM  
My Mom - actually the entire female contingent of the family - when through a period of jello salad madness for a few years when I was kid. All us kids were fascinated and horrified by this development, but at least it made family gatherings were a bit more interesting for us to see what new psychedelic wobbly nightmares we would be expected to somehow choke-down while making reasonably-convincing appreciative noises through mouthfuls of chunky gelatin.

We were a bit less-polite with our Mom at home when she would serve her specialty - grated carrots, chopped celery, radishes, green onions, pineapple and olives all engulfed in bright green lime jello. *Shudder*.
 
2014-01-06 11:39:00 AM  

ginandbacon: macross87: There is one dressing I make which involves olive oil, white wine or a vinegarette, Tabasco, salt & pepper, and a cup or so of sugar. It is a spicy dressing but the sugar takes loads of time to whisk away (desolve).

Why would you add oil to a vinaigrette?


You're doing it wrong.  A vinaigrette is usually a 3:1 ratio of oil to vinegar, usually with an emulsifier such as dijon or raw egg added.
 
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