Mid Century Modern Cooking Circa 1956
Hot dogs in the rotisserie.
We broiled our weenies in the Sears Kenmore Rotisserie, and toasted the buttered hot dog rolls on the top grill pan. Tasty, and served with salad, along with vastly overcooked asparagus that was on sale at Albertson's. My fault.
While the hot dogs were great, the salad was even better. I had made a French Russian Salad dressing from our copy of the 1956 Pillsbury family Cookbook. It's a sweet dressing, and tastes very much like a Catalina Dressing, but also like the orange colored French dressing from a bottle.
French Russian Dressing
1/4 C white vinegar
1/4 C sugar
1/3 C chili sauce
1 garlic clove crushed ( I used 2)
2 tbls grated onion ( I used 1 tbls dehydrated minced onion)
1/2 tsp Worcestershire sauce
1/2 tsp salt ( I used Kosher, and a bit less)
1 C salad oil (I used corn oil)
Combine all ingredients except salad oil, and let stand 10 minutes. Gradually add salad oil, blending well. ( I used my vintage Sunbeam Mixmaster juicer attachment with the optional oil dripper rod. It fits in the spout of the juicer bowl. One adds the oil to the upper juicer bowl, and the rod controls how much oil is dripped into the mixing bowl beneath that is being mixed by the beaters. This method is also used to make mayo.) Store in covered container in refrigerator.
It's best when let standing in fridge one day before using.
We are loving this recipe so much, that I'm making a second batch next week, and doubling it.
We broiled our weenies in the Sears Kenmore Rotisserie, and toasted the buttered hot dog rolls on the top grill pan. Tasty, and served with salad, along with vastly overcooked asparagus that was on sale at Albertson's. My fault.
While the hot dogs were great, the salad was even better. I had made a French Russian Salad dressing from our copy of the 1956 Pillsbury family Cookbook. It's a sweet dressing, and tastes very much like a Catalina Dressing, but also like the orange colored French dressing from a bottle.
French Russian Dressing
1/4 C white vinegar
1/4 C sugar
1/3 C chili sauce
1 garlic clove crushed ( I used 2)
2 tbls grated onion ( I used 1 tbls dehydrated minced onion)
1/2 tsp Worcestershire sauce
1/2 tsp salt ( I used Kosher, and a bit less)
1 C salad oil (I used corn oil)
Combine all ingredients except salad oil, and let stand 10 minutes. Gradually add salad oil, blending well. ( I used my vintage Sunbeam Mixmaster juicer attachment with the optional oil dripper rod. It fits in the spout of the juicer bowl. One adds the oil to the upper juicer bowl, and the rod controls how much oil is dripped into the mixing bowl beneath that is being mixed by the beaters. This method is also used to make mayo.) Store in covered container in refrigerator.
It's best when let standing in fridge one day before using.
We are loving this recipe so much, that I'm making a second batch next week, and doubling it.