Vintage Salad Recipes: Cornbread Tomato, Creamy Rice Molded Salad, and Stuffed Pear Salad

Remember all the good salads at the family dinners at grandma's house?  I lived next door to my grandmother and I can remember helping the aunts carry in their salads and casseroles for large family dinners.  Some of these salads may remind you of those days in your life.  Choose from Cornbread Tomato Salad,  a Creamy Rice Molded Salad or the Stuffed Pear Salad and go back in time.

CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.
1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice
Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.
Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.
Combine mayonnaise and pickle juice, stir well and set aside.
In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.

CREAMY RICE MOLDED SALAD

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

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Stuffed Pork Chops Served with Cajun Red Beans and Rice

Stuffed Pork Chops served with Cajun Red Beans and Rice

Stuffing

1 Tbs Paprika

2 tsp Salt

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Dry Mustard

1 tsp Black Pepper

1 tsp White Pepper

1 tsp Thyme

1 tsp Basil

1 tsp Ground Nutmeg

4 Tbs Butter

1 Cup Green Bell Pepper, chopped

3 Cups Celery, chopped

4 Cups Onion, chopped

¾ Cup Fresh Parsley, chopped

6 Cups Corn, frozen or canned and drained

4 Cups Tomatoes, chopped

Thick Slice Pork Chops

Combine all ingredients except pork in a large bowl.

Using a sharp paring knife cut a one and a half inch deep slit length wise along the top of the tenderloin. Spoon the stuffing into the slit allowing any extra to spill out over the sides. Roast in a shallow pan at 325° for 25-30 minutes per pound or until it registers as well done on a meat thermometer.

Red Beans and Rice

1-16 ounce Bag of Dry Red Kidney Beans, or the equivalent of canned kidney beans

1 Cup Onion, chopped

1 Cup Celery, finely chopped

3 Cloves Garlic, minced

1lb sliced sausage

Cajun seasoning to taste

4 Cups Cooked White Rice

Rinse and soak the beans according to package directions. When soaked fill the pot with water according to package directions. Add onion, celery, garlic, and sausage and cover. Cook on high until boiling. Reduce heat and simmer for 3 hours.

When cooked mix with the white rice. Add Cajun seasoning to taste.

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Chicken Stuffed With Rice Recipes

A baked chicken rice recipe is a popular dish but the poultry is not usually stuffed with the rice. In the following recipes, you can see how stuffing this economical and versatile ingredient with flavored rice can create an amazing and flavorful dish.

These simple ingredients can be flavored with curry powder, nuts, raisins and more to make something impressive yet so easy to prepare. Adults and kids alike love a baked chicken recipe, especially when there are other favorite flavors in there too.

A Curried Rice Stuffing

Preheat the oven to 350 degrees F and heat two tablespoons of olive oil in a skillet. Saute a chopped onion until it is tender, and then add a cup of raisins and a tablespoon of turmeric. Add three cups of cooked white rice and a pinch of salt and mix well.

Butter a pair of whole birds weighing two or three pounds each and sprinkle some black pepper over them. Stuff each one with half the rice mixture and put them in a greased baking dish. Bake the birds for an hour or until they are cooked through. This recipe serves six to eight people.

Roasted Stuffed Chicken

You can serve this delicious recipe with roast parsnips and potatoes, as well as a green vegetable. It makes enough to feed four to six people. Bear in mind you need to adjust the cooking time according to the chicken weight. Turn up the heat for the final half an hour though.

For example, if your bird weighs three pounds and eight ounces, you should roast it for one hour and forty five minutes at 285 degrees F and then give it another half an hour at 350 degrees F to brown the bird.

What You Need:

5 lbs chicken 1 1/4 cups chicken stock 1 chopped onion 2 1/4 oz melted butter 2 1/4 oz basmati rice 1 oz pine nuts 1 teaspoon allspice 1 3/4 oz chopped pecans 2 oz golden raisins 1/4 cup water 1/2 teaspoon salt 1/4 teaspoon black pepper How To Make it:

Preheat the oven to 285 degrees F. Add half the butter to a skillet, and then saute the onion until it is transparent. Stir in the allspice. Add the nuts and rice and cook for four minutes, then add the sultanas, water, and half a cup of the stock.

Bring the mixture to a boil, then turn down the heat and simmer it for eight minutes or until the water is absorbed. Let it cool down. Rinse the inside of the chicken and pat it dry with paper towels. Spoon the cooled stuffing into the bird and truss the chicken with string. Put it in a baking dish and rub the salt and pepper into the skin.

Pour the rest of the butter over the bird and add the stock. Roast for two and a half hours, basting the bird every half an hour with the pan juices. Turn the oven up to 350 degrees F for the final half an hour of cooking time.

Nothing beats a delicious baked chicken rice recipe if you want to make something easy yet satisfying. For al fresco cooking there are plenty of grilled chicken recipes to choose from as well.

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