Lost Recipes

There are some foods that my generation (Baby Boomers) ate when we were growing up that have pretty much been lost in your generation (Millenials and Gen Z). Some of these foods were just silly and some were very nutritous. I thought it might be fun to let you taste some of these foods and see what you think!

SALMON CROQUETTES

2 cans (14.75 oz each) pink or red salmon, drained and flaked
2 large eggs
1/2 cup onion, finely chopped
1/2 cup breadcrumbs (plain or crushed crackers)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard (optional)
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Oil for frying – avocado, olive, lard
Lemon wedges, for serving
Tartar sauce for serving

Start by placing the flaked salmon, chopped onion, and breadcrumbs into a large bowl.
In a separate bowl, beat the eggs then add mayonnaise, Dijon mustard, lemon juice, parsley, salt, pepper, and garlic powder. Mix well.
Pour the egg mixture into the salmon mixture and gently stir until everything is combined. Try not to overmix. If the mixture feels too wet, add a little more breadcrumbs, or if too dry, add a touch of mayonnaise or a splash of milk to balance it out.
Form the mixture into 6 to 8 patties, each about 3 inches wide and 1/2 inch thick. This size helps them cook evenly and hold together well.
Heat about 1/4 inch of oil in a large skillet over medium heat until it’s hot but not smoking. Carefully add the patties, cooking 4 to 5 minutes on each side until they turn nicely golden and crispy.
Place cooked patties on paper towels to drain any extra oil. Serve warm with lemon wedges and your favorite tartar sauce.

LIVER AND ONIONS
1 pound beef liver, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 large onions, sliced
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Place the liver slices in a shallow bowl and cover with milk. Let it soak in the refrigerator for 30 minutes to 1 hour to reduce bitterness and tenderize the liver.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Remove the onions from the skillet and set aside.
In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Remove the liver from the milk and pat it dry with paper towels. Coat each slice in the seasoned flour mixture, covering both sides.
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the liver slices in the skillet and cook for 2-3 minutes per side until browned. Avoid overcrowding the skillet; cook in batches if necessary.
Return the caramelized onions to the skillet, spooning them over the liver slices. Allow the dish to heat through for about 1 minute.
Serve hot with sides like mashed potatoes, rice, or a green salad.

CARROT SALAD
11/2 pounds carrots, shredded (4 cups total)
1 cup raisins
1 small can pineapple chunks or tidbits, drained very well
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
If your raisins are hard, soak them in warm water for 5 to 10 minutes to plump them up, then pat them dry.
Place the carrots, raisins and pineapple in a large bowl.
In a small dish, whisk together the mayonnaise, honey, lemon juice and salt.
Add the dressing to the shredded carrot mixture and toss to combine.

PEA SALAD
8 slices bacon, cooked and diced
1 can petite green peas, drained well
salt and pepper to taste
1/3 cup red onion, diced
1/3 cup celery, diced
3/4 cup sharp cheddar cheese, cubed to approximately the same size as the peas
1/4 cup mayonnaise

In a large nonstick skillet, cook the bacon until crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
Put peas, red onion, celery, cheddar cheese, and the cooked bacon in a bowl.
Add mayonnaise and season to taste with salt and pepper.
Cover and refrigerate at least 1 hour before serving. Garnish with some crispy bacon and enjoy the salad cold.

MACARONI SALAD
1 pound elbow macaroni pasta
1 red bell pepper, chopped
2 ribs celery, finely chopped
1/2 cup finely chopped red onion
1/2 cup chopped dill pickles
cheddar cheese, cubed
3 hard boiled eggs, chopped
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Transfer the pasta to a colander, rinse it with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir the pasta occasionally to prevent it from sticking together.
In a large bowl, combine the red bell pepper, celery, onion, pickles, cheese, and hard boiled eggs.
To make the dressing, combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth.
When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients. Pour on the dressing and stir until everything is well combined.
Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving. It will keep for up to 3 days when stored in an airtight container in the refrigerator.

PEAR SALAD
Iceberg lettuce
1 (15-oz.) can pear halves
1/2 cup mayonnaise\
1/2 cup cheddar cheese, shredded
Maraschino cherries
Arrange lettuce leaves on a dish. Drain canned pear halves, and place open-face-up on top of lettuce.
Add mayonnaise, cheese, and cherries:
Spoon a dollop (about one tablespoon) of mayonnaise into each canned pear half, and sprinkle with cheddar cheese. Top each pear half with a maraschino cherry.

FROSTY FRUIT SQUARES
2 tablespoons sugar
1 tablespoon flour
½ cup honey
1/3 cup lemon juice
1 beaten egg
1 1 lb. can fruit cocktail, crained
1 cup ripe banana slices
1/3 cup orange sections, diced
¼ cup cherries, halved
1 cup heavy cream, whipped
In saucepan, combine sugar, flour and honey. Bring to a boil and cook for 1 minute, stirring constantly. Gradually stir lemon juice into egg, then blend in small amount of honey mixture. Return to remaining hot mixture. Bring just to boiling, stirring constantly. Remove from heat and cool. Stir in fruits and fold in whipped cream. Pour into tray and freeze until firm. Slice to serve.