Living Well 60+ September – October 2015

12 SEPTEMBER/OCTOBER 2015 WARM POTATO SALAD k Fran rt Kou fdou od the de Want Summer ‘Go Alongs’? LOOK TO THE ’50S Don’t say goodbye to the season yet If you’re wanting something to “go along” with your final picnic this summer, you need look no further than some of the summer salads of the 1950s. Remember your Aunt Doris’ potato salad? Your Aunt Marie’s German take on the same dish? How about that amazingly tasty concoction made from Jell-O and what not? Yes, your tastes may be much more sophisticated now. You may favor a salad of mixed greens that include arugula, radicchio and whatever else is the trendy green, red or other-colored leaf. But come on. Don’t you have a soft place in your heart for that special macaroni, potato or Jell-O salad Mom used to bring to every graduation, wedding reception or confirmation? Admit it. You wouldn’t mind a taste of those ’50s concoctions – and guess what? You’d be on the cusp of a trend. It’s true! The ’50s are coming back in a big way and there’s no reason why they shouldn’t. That stuff met the very best criterion of good food. It tasted good. The fact is, despite what the trendy folk will try to tell you, it still tastes good. Just the other night, I was going through my mom’s “Book of Days” – a hand-printed journal of everything she thought significant in life that ranged from how to crochet holiday dolls to what neighbors and friends gave her kids for their wedding gifts. Tucked within that journal were some special treasures – recipes she had gleaned from neighbors, friends and even the local newspapers. My mom was a salad freak. She never especially liked the ones she made; she was always certain the ones other people made and served at the frequent gatherings were better. She collected the recipes, and here are a few samples of the best. Try them at your next summer barbecue. You might discover that everything old is, indeed, new again. • 3 lb. potatoes • 1/2 cup finely chopped bacon • 2 onions, diced • 2 T flour • 2/3 cup vinegar • 1/3 cup water • 2 hard-boiled eggs, sliced • 3 T chopped parsley • Salt and pepper to taste Cook potatoes in boiling water until just tender. Drain, peel and slice thin, then place in a large bowl. Sauté the bacon until crisp, then add onion and cook until slightly softened. Stir in flour, salt, pepper and blend well. Add vinegar and water, stirring until the mixture thickens slightly. Pour over the potatoes and toss with the hard-boiled eggs and parsley. Serve immediately. JELL-O DESSERT • 1 large can crushed pineapple • 2 medium cans of mandarin oranges, cut in pieces and drained • 1 large package orange Jell-O • 1 9-ounce container of Cool Whip • 1 container of cottage cheese Mix all ingredients together in a large bowl and refrigerate overnight. PASTA SALAD Remember back in the ’50s there was no such thing as “pasta.” You had your elbow macaroni, your shells or your spaghetti. While macaroni or shells will work well with this dish, we prefer rotelli (those little twisted noodles) cooked al dente. • 1 lb. rotelli, cooked al dente • 1/2 cup chopped onion • 1/2 cup chopped green or red pepper • 1 cup peeled, chopped cucumber • Five finely sliced radishes • 6 stalks celery, finely chopped • 1/4 cup grated carrot • 1 8-ounce bottle salad dressing – Italian, Russian, French, bleu cheese or whatever you prefer Place the vegetables and pasta in a large bowl. Add the dressing and toss well. Chill and serve as an accompaniment to any barbecue fare you may be planning, from grilled Cornish hens to hot dogs. To make this a full meal, consider adding cooked shrimp or a can of drained salmon or tuna fish.

Living Well 60+ September – October 2015 | Page 12