Monday, April 16, 2012

Cocktail Party 1960's Style

Stained Glass Jello

4 -small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used strawberry, lime, orange and blue. My store only sells the big 6 oz. box of blue jello so I weighed 3 oz. or half of the package).

1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)

2 envelopes unflavored gelatin (that Knox stuff)

Directions: For each flavor, dissolve one 3 oz box of jello in one cup of boiling water. Pour into a container and chill (overnight is probably best, but I chilled it 3 hours until firm). After chilling the four flavors, cut them into small blocks.

Please note: Only add 1 cup of water to each box of colored Jello. Ignore the instructions on the box of Jello (they say to use 2 cups of water). Use only 1 cup of water so the Jello is firm and can be cut into blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. (Although not shown here, it is a good idea to skim off the bubbles for a nicer finished product.)

Madras Cocktail from the 1950's  

Not to be confused with the vodka, cranberry juice, and orange juice drink of the same name: This one really does look like a plaid. It’s a bizarre snow cone of a cocktail, a sort of precursor to the molecular-mixology movement. It’s much easier to execute if you have an ice shaver. After much thought, we finally ditched our rulers and compasses and gave up on an exact division of the ice dome into seven equal segments. Then we stumbled on an elegant solution, though we’re pretty sure it’s not what the original recipe intended.

Fill a Champagne coupe with a dome of firmly packed, finely shaved ice and mark the ice dome into 7 equal segments. Over them pour, one liqueur to a segment, a teaspoon each of the following in the order indicated: apricot liqueur, green Chartreuse, Bénédictine, crème de cassis, crème de cacao, anisette, and dark Curaçao. Over the top of the ice dome pour 1 tablespoon Cognac. Sip through straws, tasting each liqueur separately first, then stir the mixture and savor the blend.

Blue Hawaiian

1 oz blue Caracao
1 oz light rum
1 oz cream of coconut
2 oz pineapple juice
1 cherry
1 slice of pineapple
1 cup of ice

Put all ingredients into blender, blend. Pour into highball glass. Add a cherry and pineapple to garnish.

The Harpooner

This precursor of the Cosmopolitan switches out bottled lime juice for the fresh-squeezed variety.

1½ oz vodka
½ oz orange liquor
¼ oz lime juice
Dash of cranberry juice
Slice of lime

Add dash of cranberry juice, pour liquors and lime juice into mixing glass. Shake briskly and pour into Martini Glass. Add slice of lime to garnish.

Vodka Gimlet

This tasty cocktail was Norma Desmond's drink of choice. A wedge of lime sharpens it even more

1½ oz vodka
¾ oz lime juice
3-4 lime slices

Pour Stoli and lime juice into mixing glass, shake and strain into martini glass. Add 3 to 4 slices of lime.

Ambrosia Salad


    • 1 (8 ounce) cans crushed pineapple in juice
    • 2 cups boiling water
    • 1 (11 ounce) cans mandarin oranges, drained
    • 1 1/4 cups Cool Whip ( thawed)
    • 2 (3 ounce) packages orange flavor gelatin
    • 1 1/2 cups miniature marshmallows
    • 1/2 cup coconut (optional)

  1. Drain pineapple; reserve juice. Add cold water to juice to make 1 cup.
  1. Stir boiling water and jello in large bowl until dissolved. Add the (cold) pineapple juice mixture and refrigerate 1 1/2 hours or until slightly thickened.
  1. Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound and then add pineapple, oranges, marshmallows, and coconut. Spoon in to 6 cup mold.
  1. Refrigerate 3 hours or until firm.
  1. Unmold and serve
    Swedish Meatballs- From Better Homes and Gardens 1965Ingredients"

    • 1 1/2
      cups soft bread crumbs
    • 2/3
      cup half-and-half, light cream, or milk
    • 1
      slightly beaten egg
    • 1/2
      cup finely chopped onion
    • 1/4
      cup finely snipped parsley
    • 1/2
      teaspoon salt
    • 1/8
      teaspoon ground ginger
    • 1/8
      teaspoon ground nutmeg
    • 3/4
      pound lean ground beef
    • 1/2
      pound ground veal
    • 1/4
      pound ground pork
    • 2
      tablespoons margarine or butter
    • 2
      tablespoons all-purpose flour
    • 2/3
      cup half-and-half, light cream, or milk
    • 1 1/4
      cups water
    • 1
      teaspoon instant beef bouillon granules
    • 1/2
      teaspoon kitchen bouquet


      In a mixing bowl soak the bread crumbs in 2/3 cup half-and-half for 5 minutes. Add egg, onion, parsley, salt, ginger, and nutmeg. Add ground meats; mix well. Shape into 1- to 1-1/4-inch meatballs.
      2.In an ungreased shallow baking pan bake meatballs in a 350 degree F oven for 15 to 20 minutes or until internal temperature reaches 160 degrees F. Drain well on paper towels.
      3Meanwhile, melt margarine or butter in a large skillet. Stir in flour. Stir in the remaining half-and-half, the water, bouillon granules, and coffee crystals. Cook and stir until thickened and bubbly. Add meatballs to skillet and heat through, about 1 minute. Makes 8

      Steak Dianne

      1 ten-ounce sirloin steak
      1 1/2 tablespoon butter
      1 tablespoon congnac, heated
      2 tablespoons sherry
      1 tablespoon sweet butter
      1 teaspoon chopped chives.
      1. Trim the meat well and pound very thin with a mallet.
      2. Heat one and one-half tablespoons butter in a chafing-dish platter. Add the steak and cook quickly, turning it once.
      3. Add the congnac and flame. Add the sherry and the sweet butter creamed with chives.
      4. Place the steak on a warm platter and pour the pan juices over it."

      (adapted from The New York Times cookbook, 1961)
      • 6 chicken livers, cut into thirds
      • 18 canned water chestnuts, sliced
      • 9 bacon slices, cut into thirds
      • 9 scallions, sliced lengthwise, then into 1 inch pieces
      • 1/2 c. soy sauce
      • 1/4 tsp. ground ginger (I used fresh instead)
      • 1/2 tsp. curry powder
      1. Fold each chicken liver around a water chestnut slice.
      2. Wrap a strip of bacon and a scallion piece around the liver/chestnut core, pinning each kabob with 2 toothpicks.
      3. Combine soy sauce, ginger and curry powder in a small bowl. Place kabobs in a baking dish and cover with soy sauce mixture. Place in the refrigerator and marinate for 1 hour.
      4. Remove kabobs from refrigerator. Drain Marinade. Broil kabobs in a preheated broiler, turning frequently until bacon is cooked, about 5 minutes. Serve on wood skewers.
      Makes 18 kabobs.
      How perfect is this vintage birds of paradise serving tray for these?

      "Tunnel of Fudge Cake
      1 1/2 cups butter or margarine, softened
      6 eggs
      1 1/2 cups sugar
      2 cups Pillsbury's Best All Purpose Flour
      1 package Pillsbury Two Layer Size Buttercream Double Dutch Frosting Mix
      2 cups chopped walnuts or pecans
      Oven 350 degrees F. Bundt Cake
      Generously grease Bundt pan. In large mixer bowl, cream butter at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; beat at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into prepared pan. Bake at 350 degress F. for 60 to 65 minutes. Cool 1 hour; remove from pan. Cool completely before serving. Tips: Buttercream Double Dutch Frosting Mix and walnuts are essential to the success of this recipe. Since the cake has the softened tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cake may be baked in 10-inch tube pan at 350 degreees F. for 60 to 65 minutes. Serve cake right side up as for a pound cake. *Pillsbury's Best Self-Rising Flour is not recomended for use in this recipe. High Altitude Adjustment--5,200 Feet. Bake at 275 degrees F. for 60 to 65 minutes."
      ---A Treasury of Bake Off Favorites, Pillsbury Company, 1969 (p. 62) [recipe booklet]


      Photo courtesy "21" Club

      21" Club Bloody Mary recipe

      Yields: 1


      For the Bloody Mary mix:
      • 24 ounces tomato juice
      • 1-1/4 ounces Worcestershire sauce
      • 4-5 drops Tabasco sauce
      • 1/8 teaspoon salt
      • 1/8 teaspoon fresh ground black pepper
      • 1 tablespoon fresh lemon juice
      • 1/2 tablespoon olive brine
      For the drink:
      • 2 ounces vodka
      • Lime wedge
      • 1/2 teaspoon horseradish (optional)


      1. Make the Bloody Mary mix. Mix the tomato juice, Worcestershire sauce, Tabasco, salt, pepper, lemon juice and olive brine in a large container. Taste and adjust as needed.
      2. Pour the vodka over rocks in a highball glass. Fill the glass with Bloody Mary mix.
      3. Stir and garnish with a lime wedge. Add horseradish, if desired.

      Sardi’s Heart’s of Palm SaladSardi’s Hearts of Palm Salad recipe

      Photo courtesy of Nina Gallant
      Yields: 2


      • 6 lettuce leaves
      • 6 whole pieces canned hearts of palm, drained (about 21 ounces)
      • 6 thin slices pimiento
      • 6 sprigs watercress
      • 4 tablespoons Vinaigrette Dressing
      Vinaigrette Dressing:
      • 1/2 dill pickle, finely chopped
      • 1 tablespoon finely chopped onion
      • 1 teaspoon capers, finely chopped
      • 1 tablespoon finely chopped parsley
      • 1 tablespoon finely chopped pimiento
      • 1 teaspoon finely chopped hard-boiled egg white
      • 1 teaspoon salt
      • 1/4 cup olive oil
      • 1/4 cup white vinegar


      1. Place the finely chopped ingredients in a small bowl. Sprinkle with salt and add olive oil. Stir thoroughly while adding vinegar. Keep in refrigerator. Always stir before using.
      2. Place lettuce flat on dish. Arrange hearts of palm in a row. Arrange pimiento slices across lettuce and decorate at side with watercress.

      Cocktail Wienies - from coupon of Hienz 57

        • 1 cup Heinz 57 steak sauce
        • 1/2 cup honey
        • 1 (16 ounce) packages cocktail franks


      1. Mix Heinz 57 Sauce and honey together in crockpot, add cocktail weenies.
      2. Heat on medium to medium high heat for 2 hours, or until hot.
      3. Serve and enjoy!

        Chex Mix  About This Recipe

        " This recipe is at least 40 years old and I imagine I got it off a box of Chex cereal way back when. I know we used to make it all the time for parties and that everyone really enjoyed it."


          • 1/2 cup butter
          • 1 1/4 teaspoons seasoning salt
          • 4 1/2 teaspoons Worcestershire sauce
          • 2 2/3 cups Rice Chex
          • 2 2/3 cups Wheat Chex
          • 2 2/3 cups Corn Chex
          • 1 cup mixed nuts


        1. Preheat oven to 205 degrees Fahrenheit.
        2. Heat butter in a shallow roasting pan (15" x 10" x 2") in oven until melted. Remove pan from oven.
        3. Stir in seasoned salt and Worcestershire sauce.
        4. Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
        5. Mix well until all ingredients are coated.
        6. Heat in oven 1 hour, stirring every 15 minutes.
        7. Spread on paper towels to absorb excess fat and to cool.
        8. Store in an airtight container.

       Cocktail Meatballs


        • 2 lb ground beef
        • 1 cup plain cornflake crumbs
        • 1/3 cup minced onions
        • 1 T teaspoon soy sauce
        • 2 eggs
        • 1 teaspoon salt
        • 1/8 teaspoon pepper
        • 1/4 ketchup
        • 1/4 cup dried parsley flakes
        • 1 (12 ounce) bottles chili sauce
        • 1 jellied cranberry sauce1 T lemon Juice1 T Brown Sugar


      1. Mix ground beef, salt, pepper, crumbs, onion, soy sauce, ketchup and parsley egg.
      2. Form into small balls.
      3. Place in 13X9 baking pan and bake 30 minutes or until done
      4. Remove meatballs from pan 
      5. Melt cranberry sauce& chili sauce, sugar and lemon juice in skillet 
      6. Stir constantly.
      7. Add meatballs back to skillet& simmer 30 minutes.
      8. Serve in a chafing dish or on a warming tray.


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