15 cool cold cut menu ideas (1955)

Note: This article may feature affiliate links to or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Cold cuts and…

They look so good… they taste so good… they’re so easy to serve and so economical, too. Cold cuts, that is – and the side dishes we’ve combined with them in these 8 menu suggestions, with recipes

by Glenna McGinnis, Woman’s Day Kitchen

…Macaroni ring, tomato aspic

For this meal, the macaroni ring and the tomato aspic are prepared a day ahead.

For 4 servings: Allow 4 ounces, unsliced, each kind of cold cut.

To make Macaroni Ring: Cook and drain well 8 ounces broken macaroni. In saucepan, melt 3 tablespoons butter or margarine. Blend in 3 tablespoons flour, 1/8 teaspoon pepper, and 1 teaspoon each salt, Worcestershire, prepared mustard. Add 1 cup undiluted evaporated milk, 2 cups water. Cook until thickened, stirring constantly. Stir in 1 1/2 cups shredded sharp Cheddar cheese. Add macaroni; cool. Add 1/2 cup sliced stuffed olives, 2 chopped green onions with tops. Pour into oiled 5-cup ring mold; chill overnight.

To make Aspic: Put 1 can (1 pt 2 oz) tomato juice in bowl (reserve can to use as mold). Add 1 teaspoon each Worcestershire and horse-radish, 1 tablespoon lemon juice, 1/2 teaspoon salt, and dash each Tabasco and pepper. Put 1/2 cup in saucepan; sprinkle with 2 envelopes of plain unflavored gelatin; let stand 5 minutes. Dissolve over low heat; add to first mixture. Pour into can; chill overnight. To serve, slice, cut each slice in half.

Menu: Assorted cold cuts (we show chunks of bologna, cooked salami, and liverwurst), macaroni and cheese salad ring, tomato aspic, radishes, carrot curls, watercress, buttered toasted frankfurter rolls, orange sherbet, chocolate cookies.


…Succotash casserole, pear salad

This casserole can be made in the cool of the morning and baked while you’re preparing the salad. Biscuits bake at same time.

For 4 servings: Allow an 8-ounce roll of liver sausage and 3 ounces each of the other cold cuts.

To make Casserole: Cook and drain 1 box each frozen cut corn and Lima beans (or 2 boxes frozen succotash). In saucepan, melt 1/4 cup butter or margarine. Blend in 3 tablespoons flour, 1 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon Worcestershire. Add 1 cup heavy cream and 1/2 cup milk. Cook until thickened, stirring constantly. Add to vegetables, mix lightly and pour into shallow baking dish. Cut stem end out of 2 medium tomatoes. Cut tomatoes in half and put on top of succotash, cut side up. Sprinkle with 1/3 cup grated Parmesan cheese. Bake in moderate oven, 375 F, 30 minutes, or until bubbly. Bake quick cinnamon rolls at same time.

MORE  Salk's polio vaccine was such a huge medical advance, it made front page headlines in 1955

For the salad: Peel 2 medium Bartlett pears, cut in half lengthwise, and core. Dip in fruit juice; put on romaine leaves. Fill with mixture of diced green pepper and celery, small amount minced onion, and French dressing.

Menu: Assorted cold cuts (we show liver sausage, sliced hard salami, ham-and-chicken loaf, blood-and-tongue bologna), succotash-tomato casserole, pear salad, cinnamon rolls & butter, black-raspberry gelatin dessert with custard sauce, sugar wafers.


…Vegetable salad, sour-cream dressing

Fresh garden vegetables make a delicious salad to serve with cold cuts. Cooked beets, celery, and raw cauliflower can be added or substituted for some of the vegetables shown.

For 4 servings: Allow 4 ounces each bologna and luncheon meat, 8 ounces ham.

For the Salad: Cook separately, cool, and chill 1 box frozen Lima beans, 4 scraped medium carrots, 1/2 pound cut snap beans, and 2 cups fresh (or 1 box frozen) peas. Just before serving, cut carrots in pieces and arrange with other vegetables on a bed of chicory.

To make Dressing: Mix 1 cup sour cream and 1/2 cup mayonnaise. Season to taste, and add 1/2 medium cucumber, diced, and 6 sliced radishes. Put in bowl, and garnish with more radish slices. Serve with the salad. Use bought corn muffins or packaged corn-muffin mix. (If mix is used, a double batch can be baked for breakfast.) Split, butter muffins; toast under broiler.

Menu: Cream of tomato soup, crisp crackers, assorted cold cuts (we show sliced Lebanon bologna, luncheon meat, and boiled ham), vegetable salad, creamy cucumber-radish dressing, toasted corn muffins, fresh pears, camembert wedges.


…Mixed vegetable souffle, country salad

The souffle is made with egg whites, but there’s no need to worry about leftover yolks — they’re cooked and crumbled over the salads.

For 4 servings: Allow 4 ounces each ham and corned beef and 8 ounces bologna.

To make Souffle: In large bowl, mix 3/4 cup mayonnaise, 6 tablespoons flour, 1/2 teaspoon each salt and Worcestershire, 1/8 teaspoon pepper, small amounts grated onion, and 2 tablespoons chopped parsley. Gradually stir in 1/3 cup milk. Add 1 box cooked frozen mixed vegetables. Fold in 6 egg whites, stiffly beaten. Put into buttered 2-quart baking dish. Bake in moderate oven, 325 F, 1 hour, or until firm. Serve at once.

MORE  Choco-Scotch clusters: Chocolate & butterscotch coated Rice Krispies (1967)

For the Salad: Cook 6 leftover egg yolks in small amount simmering salted water; cool. Cut 4 medium tomatoes in quarters. Slice 2 peeled cucumbers, 1 green pepper, 1 sweet onion. Arrange vegetables in salad bowls. Sprinkle with salt and pepper; add vinegar to taste. Crumble yolks over top.

Menu: Assorted cold cuts (we show sliced pressed chopped ham, corned-beef brisket, and bologna), process swiss-cheese slices, vegetable souffle, country salad, heated fantan rolls, butter, apple pie a la mode, coffee.


>> Get more recipes on the next page!


More stories you might like

See our books

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.