More Mid 20th Century Cuisine

 

Below is a second gallery featuring American cuisine from mid-20th century magazines:




MORE MID-20TH CENTURY CUISINE



"Crown Roast"





Ham and Bananas Hollandaise





Jellied Bouillon with Frankfurters





Jello Salad





Liver Sausage Molded Into a Pineapple with Mayonnaise and Jell-O





Salmon Rice Casserole






Vienna Sausage Shortcake






Meal-in-a-Mould



Below is a recipe for Ham and Bananas Hollandaise from the Vintage Recipe Cards website:



Ham and Bananas Hollandaise

Ingredients

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream


Preparation

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.