2-13: Waldorf Salad is a short and easy recipe to make. This recipe is still popular despite its age–the maître d’hôtel (not the chef) of the Waldorf Astoria Hotel created this namesake salad in 1896. Jamie suggested that I watch the episode of Fawlty Towers called “Waldorf Salad” which originally aired in 1979. This episode features many jokes about the titular salad.
“Well I think we ran out of Waldorfs.” Most kitchens would have these ingredients on hand, so this joke got the biggest laugh of the episode. 🍏🍇🌱🌰
Leave it to Simply Delicious to try to make tuna sandwiches sound fancy. 1-28: Picnic Tuna Sandwiches is a basic method for constructing a sandwich, using tuna fish, presumably for a picnic. It’s really all in the title.
I suppose you have to learn how to make tuna salad somehow–maybe you grow up with parents who don’t like it and you never learn. That’s not what happened in my case (my mother adores tuna salad), but I suppose it’s the case for some people, and so recipes like this must exist. Reminds me of this xkcd comic.
I recently attended a birthday party, and was tasked with making some of the dishes for the party (as is usually the case). Seeing as some of the guests were “old-school” about their dining preferences, I decided to use up some of the more “old-school” recipes. 1-8: Delicious Cocktail Snacks looks exactly like something a waiter would be carrying around at a fancy cocktail party in an old movie.
So retro. These were pretty easy to make, and actually held really well in the fridge before the party. I reheated them at the party and it worked great–just a thought if you need something for a party that you can make earlier, transport and/or reheat later.
I’m not quite sure what makes 2-36: California Egg Salad “Californian”. I think in the 1980s if you served something on lettuce leaves instead of on bread and used light mayonnaise instead of regular, it was now “healthy” and therefore “Californian“. 🌴☀️🏄🏻♀️
I like how their idea of “livening up” egg salad is adding Tabasco and mustard. Really living on the edge there, Simply Delicious.
Around the time I started this project (almost 2 years ago at this point), I was distracting myself from real-world stresses by throwing myself into something that always made me happy–cooking. I would make dishes from these and other books and send them to work with my husband or bring them with me to share. 1-33: Artichoke & Roasted Pepper Dip was one of those dishes–in fact, one of the two that inspired me to make the project a reality.
I made it originally for my husband’s work (they loved it) and I made it this time for a get-together I attended (also loved it). It’s SUPER easy and a real crowd pleaser. I mentioned that this was one of two recipes that inspired this project–the other was 1-13: Crusty Toast with Mushrooms.