Classic Chicken Divan Casserole (1969)

•  1  5-to-6 lb chicken
• 1/2 cup flour
• 1 cup milk
• 2 cups chicken broth
• 1 cup mayonnaise
• 1 tspn lemon juice
• 1 tspn curry powder 
• 1 bunch broccoli, cooked
• Buttered bread crumbs

Cook chicken until tender. Drain and reserve broth. Remove bones and skin.

Combine flour, milk, and chicken broth in saucepan. Cook together until thick. Remove from heat. Add mayonnaise, lemon juice, and curry.

Place chicken and broccoli in layers in casserole. Pour sauce over top. Cover with bread crumbs.

Bake for 45 minutes in 350-degree oven. Yield: 6 to 8 servings.

More "Lost" Chicken Recipes

Mormon Chicken and Dumplings (1967)

Original Shake and Bake Chicken Coating (1982)

(Origin - "Republican Woman's Cookbook - Meats" published by the National Federation of Republican Women, " 1969. Introduction by First Lady Pat Nixon. Recipe contributed by Mrs. William Roger, wife of Secretary of State, Washington D.C.) 

Alabama Chicken Cream Gravy (1972)

• Cooking fat from chicken
• 3 tbspns flour
• Freshly ground black pepper
• 2 dashes Tabasco
• 2 cups milk

Pour through a sieve the fat left in the skillet after frying chicken. Return 2 to 3 tablespoons of the fat to the skillet, along with the brown particles remaining in the sieve.

Turn the heat to high, add the flour and stir, picking up the browned bits remaining in the skillet, until flour is medium brown. Turn heat off.

Add a generous sprinkling of the black pepper and Tabasco. Pour in the milk all at once, then turn heat to medium high and stir constantly until gravy thickens. The consistency should be similar to that of heavy cream.  Yield: 2 cups.

More "Lost" Gravy Recipes

Quaker Tomato Gravy (1954)

Fried Ham and Ham Gravy (1967)

(Origin - "The New York Times Southern Heritage Cookbook" by Jean Hewitt, 1972.)

Texas Wild Rice Sausage Casserole (1982)

• 
  1 lb bulk sausage or link sausages (hot, preferably)
• 1 lb sliced mushrooms
• 2 medium onions, chopped
• 2 cups wild rice, uncooked
• 1/4 cup flour
• 1/2 cup heavy cream
• 2 1/2 cups condensed chicken broth (may use chicken bouillon)
• Pinches of oregano, thyme, marjoram
• Salt to taste 
• 1/4 tspn pepper
• Tabasco (optional)
• 1/2 cup toasted, slivered, blanched almonds

Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.

Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper. 

Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste. 

Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.

More "Lost" Casserole Recipes

Amarillo Tomato Casserole with Cheddar Cheese (1979)

Oven-Baked Chicken Hash (1963)

(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.) 

Mormon Chicken and Dumplings (1967)

• 
  1 stewing chicken, cut up 
• 2 onions, diced
• 1 tbspn salt
• 1/4 cup chicken fat or shortening
• 1/4 cup flour
• 1 cup sifted flour
• 1/2 tspn salt
• 1 1/2 tspns baking powder
• 1/2 cup milk
• 2 tbspns melted shortening

On day before serving: Place chicken pieces into heavy pot along with onion, 1 tbspn salt, and water to cover. Simmer, covered, over low heat for 3 to 4 hours or until meat is tender and falls from bone. Refirgerate chicken in broth overnight.

One day of serving: Remove fat. Remove chicken pieces from bone and refrigerate. In kettle, melt chicken fat, stir in 1/4 cup flour, then add strained chicken broth (with enough water to make 4 cups), and stir and cook until lthickened. Ad chicken pieces and heat through.

For dumplings: Sift together 1 cup flour, 1/2 tspn salt, and baking powder. Add milk and melted fat to make soft dough. Drop dumplings from spoon into simmering chicken stew, cover tightly, and steam without lifting cover for 12 to 15 minutes. Makes about 6 servings.

More "Lost" Mormon Recipes

Mormon Pepper Cookies (1967)

Mormon Buttermilk Johnnycake (1967)

(Origin - "Famous Mormon Recipes" by Winnifred C. Jardine, published by Liddle Enterprises of Salt Lake City, Utah, 1967.)

Utah Honey-Glazed Butter Chicken Bake (1984)

• 
  1 3-lb chicken, cut into pieces
•  1/3 cup flour
• 1/2 tspn garlic powder
• 6 tbspns butter
• 1/4 cup honey
• 3 tbspns lemon juice
• 2 tbspns soy sauce
• 1/2 tspn ground ginger
• Salt and pepper, to taste

In a shallow dish, combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 tablespoons of butter in a shallow baking dish, large enough to accommodate the chicken in a single layer. Arrange chicken, skin skin down, in the dish. Bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce, and ginger. After the chicken has baked for 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.

More Lost Chicken Recipes

Classic Rice Krispie Chicken (1952)

Original Shake and Bake Chicken Coating (1982)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.)

Original Shake and Bake Chicken Coating (1982)

• 2 cups dry bread crumbs, rolled fine
• 1/4 cup flour
• 3 tbspns paprika
• 4 tspns salt
• 1/4 cup shortening
• 2 tspns sugar
• 2 tspns onion powder
• 2 tspns oregano
• 1 tspn cayenne pepper
• 1/2 tspn  garlic powder

Mix all dry ingredients well. Cut in shortening until mixture is crumbly. Store in tightly covered container. Makes about 3 cups.

When ready to use, dip chicken or chops in milk, and then coat with mix. Arrange on a shallow pan, and bake at normal temperature and time.

More "Lost" Recipes with Spices
Pennsylvania Dutch Lemon Spice Cake (1948)

New Orleans Shrimp Remoulade (1975)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

Classic Rice Krispie Chicken (1952)

"Wash and dry chicken.  Cut legs into 2 pieces (leg and thigh). To coat evenly, remove skin from thigh sections. 

"Season with salt and pepper. Dip one side into 1/2 cup melted butter. For thighs dip top side.Drip a little butter off.  Lay buttered side in finely crushed Rice Krispies. 

"Place a rack in a baking dish with enough water to cover the bottom, and celery, parsley, and sliced onion to taste. Place chicken on rack, Rice Krispie side on top. Cover loosely with foil.

"Bake at 350 degrees about 1 hour. Uncover and removed any liquid from pan. Lower oven to 300 degrees and bake uncovered 30 minutes more until coating is dry and crispy."

(Note - "I used this recipe almost 20 years ago when I was a cook, and it was a favorite at Bedford Hospital."  -- Julie Hrymer)

More "Lost" Chicken Recipes
Classic Corn Flake Chicken (1980)

Chicken a la King in Butter (1917)

(Origin - "The Golden Jubilee of Guild Cookery: 1927 to 1977," compiled by The Bedford Hospital Guild of Bedford, Ohio. This recipe was by Julie Hrymer.)

Oven-Baked Chicken Hash (1963)

• 2 cups diced potatoes
• 2 cups diced, cooked chicken
• 1 cup heavy cream
• 2 tspns salt
• 1 tbspn grated onion
• 1/4 tspn pepper

Start heating oven to 375 degrees.

In a 10"-x-6"-x-2" baking dish, combine all ingredients. Bake 20 minutes or until bubbly.

Serve this moist, creamy dish with corn bread. Makes 4 servings.

More "Lost" Casserole Recipes
Hawaiian Baked Chicken (1965)

Mennonite Corn Pie with Bacon (1950)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Fricasseed Chicken with Dumplings in Gravy (1927)

"Dress the fowl and cut it into pieces for serving. Roll each piece in flour and brown in hot fat. Browning the chicken before cooking help retain and develop the flavor. After the pieces are browned, simmer until tender in enough water to cover.

"When it is done, take the chicken out and cook dumplings in the gravy. Serve the chicken in the center of a platter, with the dumplings around the edge. Pour gravy over the chicken."

Dumplings

• 1 cup flour, sifted
• 2-1/2 tspns baking powder
• 1/2 tspn salt
• 1 egg
• 5-1/2 tbspns milk

"Sift the flour, baking powder, and salt together. Beat the egg well, add the milk, and mix with the dry ingredients. Drop by small spoonfuls in the chicken gravy. Cover tightly and cook for 15 minutes.

"The top must not be removed while the dumplings are cooking. If the steam escapes, the dumplings will not be light."

More "Lost" Southern Recipes

Monticello Apple Pandowdy (1935)

Deep South Succotash with Bacon (1948)

(Origin - "Aunt Sammy's Radio Recipes" by The Bureau of Home Economics, U.S. Department of Agriculture. Published in 1927. Aunt Sammy was a fictional radio character created by the Bureau of Home Economics of the U.S. Department of Agriculture, for a popular cooking show called Housekeeper's Chat. Its target audience was farm wives. The show aired from 1926 to 1944.) 

Hawaiian Baked Chicken (1965)

• 2 frying chickens, cut up
• 1 cup flour
• 1-1/2 tspns seasoned salt
• 1/2 lb butter
• 1 cup orange juice
• 2 tbspns lemon juice
• 1/2 cup brown sugar
• 1 tbspn corn starch
• 1 tbspn soy sauce
• 1 fresh pineapple, cubed
• 1 fresh papaya, cubed

Shake chicken parts in paper bag with flour and seasoned salt. Melt butter and rub 2 tablespoons of it into a large baking dish. Place in chicken, and brush remaining butter over each piece. Bake 50 to 60 minutes at 350 degrees, or until chicken is browned.

Meanwhile, combine juices, sugar, soy sauce, and corn starch in a sauce pan, and bring to a boil, stirring constantly. Remove from heat when clear and thickened, and add cubed fruit. 

Pour mixture over chicken, coasting each piece, and bake 10 minutes longer. Serve garnished with chopped parsley, green pepper, and sesame seeds, if desired.

More "Lost" Hawaiian Recipes

Luau Sweet Potato Casserole (1965)

Bourbon Teriyaki Marinade for Meats (1965)

(Origin - "The Pacifica House Hawaii Cook Book" by Don FitzGerald, 1965)

Classic Corn Bread Stuffing with Bacon (1951)

• 1/2 cup diced bacon
• 1/4 cup butter
• 1/2 cup minced onion
• 1 cup diced celery
• 1 tspn salt
• 1/4 tspn pepper
• 1 tspn poultry seasoning
• 2 cups corn bread, cubed or crumbled
• 1 cup white bread cubes, thoroughly dried

Heat bacon and butter in heavy skillet over low heat until butter melts. Add onion and celery. Simmer until bacon is lightly browned. Add seasonings.

Combine with corn bread and white bread cubes in bowl. Mix thoroughly. Makes enough stuffing for a 5 to 6-pound roasting chicken.

Variations

1. Reduce onion to 1/3 cup and celery to 1/2 cup, and add 3/4 cup finely chopped pecans or blanched almonds.

2. Omit celery and add 1 cup peeled and chopped boiled chestnuts.

3.Omit celery and add 3/ cup raisins and 1/2 cup finely chopped walnuts.

More "Lost" Corn Bread Recipes

Classic Skillet Custard Corn Bread (1963)

Buttermilk Corn Bread (1876)

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

Sierra Nevada Chicken in Sherry Ham Sauce (1976)

• 4 whole chicken breasts, split and skinned
• 1/2 lb fresh mushrooms, trimmed and thickly sliced
• 1 cup tomato sauce
• 1/4 cup slivered smoked ham
• 1/4 cup oil
• 1/2 cup sherry
• 2 tspns brown sugar
• 1 tspn grated orange peel
• 1/2 tspn salt
• 1/2 tspn cayenne pepper

In a heavy, large skillet, saute the mushrooms in oil over moderate heat for 5 minutes. Remove the mushrooms and set aside. Salt the chicken and place in the skillet. Saute the chicken, adding more oil if necessary.

In a small bowl, combine the cayenne, tomato sauce, ham, sherry, brown sugar, and grated orange peel. Mix well. 

Place mushrooms in the skillet with the chicken, and pour the sauce over the chicken. Cover and simmer over low heat for 20 to 30 minutes. Transfer to a serving dish and serve at once, accompanied by noodles. Serves 6 to 8.

More "Lost" Chicken Recipes
Classic Creamed Chicken a la King (1981)

Classic Corn Flake Chicken (1980)

(Origin - "The California Heritage Cookbook" by The Junior League of Pasadena, 1976)

Chicken a la King in Butter (1917)

• 1-1/2 cup boiled chicken, cut in 2/3-inch cubes
• 1/2 tspn salt
• 1/3 cup button mushrooms, cut in fourths
• 4 tbspns pimento, cut into half-inch lengths
• 2 tbspns green pepper, cut fine
• 5 tbspns butter or chicken fat
• 6 tbspns flour
• 1-1/2 tspns salt
• 1/2 tspn paprika
• 2 cups milk
• 2 egg yolks
• 8 pieces of toast

Boil the green pepper slowly for five minutes. Drain off the water. To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper, ,and the pimento. 

Melt the butter, add the flour, salt, and paprika, and mix thoroughly. Add the milk, stirring constantly. Cook three minutes, or until quite thick.  Remove from fire, beat one minute, and reheat. Add the egg yolks, mix thoroughly, and add the chicken mixture  Heat again. 

Serve immediately by pouring over slices of toast. Eight portions. 

(Origin - "A Thousand Ways to Please a Husband: with Bettina's Best Recipes" by Louise Bennett Weaver and Helen Cowles LeCron.  First published in 1917 by the Britton Publishing Company of New York.) 

More "Lost" Chicken Dishes
Classic Corn Flake Chicken (1980)

Buttered Roast Chicken with White Wine (1968)
Sherried Artichoke Chicken (1970)

Classic Brown Derby Monte Cristo Sandwich (1959)

"Take three slices of white bread. Butter the first, and cover with lean baked ham and chicken. Butter the middle slice on both sides, place on meat, and cover with thinly sliced Swiss cheese. Butter the third slice and place, butter side down, over Swiss cheese.

"Trim crusts and cut sandwich in two. Secure with toothpicks. Dip in light egg batter, and fry in butter on all sides until golden brown. Remove toothpicks and serve with strawberry jelly, currant jam, or cranberry sauce."

More "Lost" Brown Derby Recipes

Classic Brown Derby Cobb Salad (1937)

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

White House Chicken Cream Soup (1887)

"An old chicken for soup is much best. Cut it up in quarters, put it into a soup kettle with half a pound of corned ham and an onion, and add 4 quarts of water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones.

"Add a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.  

"Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter, and a gravy made, reserving some of the white meat, chopping it and adding it to the soup."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)

White House Cream of Asparagus Soup (1887)

Classic Corn Chowder with Potatoes (1952)

Corn and Chicken Casserole with Raisins and Gravy (1935)

• 2 cups fresh corn kernels (2 to 3 large ears)
• 2 cups diced, cooked chicken
• 1 to 2 hard cooked eggs, sliced
• 1 small onion, chopped
• 1/2 cup seedless raisins
• 1/2 cup sliced ripe or green olives
• 1/2 cup chicken broth
• 1 tspn salt
• 1 tspn cumin
• 1/2 tspn oregano

Cut corn from uncooked ears and measure. Mix with salt, cumin, and oregano. Spread half the corn mixture in a well-greased 1-1/2 quart casserole dish. 

Add together all the chicken, hard cooked eggs, onion, raisins, and olives, and spread over corn mixture. Cover with remaining corn mixture.

Pour chicken broth over casserole. Bake in hot oven (400 degrees) for 25 to 30 minutes or until lightly browned. Serve with chicken gravy made from rest of the broth. Serves 6.

"Here's an excellent way to use a hen that is a little past its prime."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley. This recipe clipping was by F.T.C. of Florence, Arizona.) 

More "Lost" Recipes from my Grandmother's Collection

Mahogany Cake with Sour Cream (1936)

Hunter's Steak in Red Wine Gravy (1935)

Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)

Old-Fashioned Country Gravy (1976)

"Here's how you make real old-fashioned country gravy... Goddamit, more sins are committed making this than any other gravy.  When you make it right, this is fabulous.

"Fry your meat (pork, ham, veal, beef, chicken) in your usual way in an old-fashioned heavy iron skillet.  Remove meat, and keep warm.

"For about two cups of gravy, add butter to drippings in skilled to make 4 tablespoons. Add 4 tablespoons flour, and cook and stir over medium heat to make a smooth paste and to lightly brown flour.  Remove from heat and gradually add 2 cups milk (or more if you want a thinner gravy), returning to heat and stirring before additions.  

"Cook and stir for about 3 to 5 minutes more to make a smooth sauce. Season well with salt and freshly ground pepper."

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Trader Vic Recipes
Fried Tomato Gravy on Toast with Bacon (1976)

Trader Vic's Baked Bananas with Rum Sauce (1968)

Buttered Roast Chicken with White Wine (1968)

More Delicious "Lost" Recipes
Chipped Creamed Beef, Southern Style (1931)

Macaroni Cheese Souffle De Luxe (1936)

Classic Corn Flake Chicken (1980)

Brown Derby Spaghetti Tetrazzini with Sherry (1955)

• 3 oz butter
• 4 large mushrooms, julienne
• 4 slices truffle, julienne (optional)
• 1/3 cup sherry
• 1 cup Cream Sauce (see below)
• 1/3 cup Pastry Cream (see below)
• 1 cooked chicken breast, julienne
• 1-1/2 cups chicken dark meat
• 2 egg yolks
• Salt and pepper
• 2 cups spaghetti, cooked 8 minutes
• 1/2 cup Parmesan cheese

Heat butter in medium-sized heavy skillet.  Add mushrooms and saute until lightly browned. Add truffle.  Add sherry and reduce by one-third.

Add Cream Sauce, Pastry Cream, and chicken. Blend well, and allow to simmer 5 minutes.  Thicken with egg yolks mixed with a little of the cream. Season with salt and pepper to taste.

Arrange well-drained spaghetti in heated, buttered casserole dish.  Pour chicken sauce over spaghetti.  Sprinkle with Parmesan cheese.  Brown over open flame.  Serve at once.  Serves two. 

Brown Derby Cream Sauce

• 2 tbspns butter
• 2 heaping tbspns flour
• 2 cups milk, heated
• Pinch each, salt and nutmeg

Heat butter and add flour.  Mix well until smooth and all lumps have disappeared.  Add milk, salt, and nutmeg.  Cook 15 to 20 minutes.  Strain through fine sieve.

Classic Pastry Cream

• 2-1/4 cups whole milk
• 6 large egg yolks
• 2/3 cups sugar
• 1/3 cup cornstarch
• 1 vanilla split, or 1 tspn vanilla extract

In medium bowl. whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch. Transfer remaining 1-3/4 cups milk to heavy medium saucepan.  Add vanilla extract, or scrape in seeds from vanilla bean, then add pod.  Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom.  Set pan over moderate heat, and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture.  Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.  Remove from heat, discard vanilla pod, and whisk cream until smooth.  Makes 3 cups.  (Pastry cream can be made ahead and refrigerated, wrapped well, up to 3 days.)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Forward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Restaurant Recipes

Classic Brown Derby Cobb Salad (1937)

Trader Vic's Baked Bananas with Rum Sauce (1968)

Trader Vic's Celery Victor with Crab Legs or Shrimp (1946)

Antoine's Cream of Oyster Soup (1965)
Old Bookbinder's Oysters, Broiled (1961)

Classic Brown Derby Cobb Salad (1937)

• 1/2 head lettuce
• 1/2 bunch watercress
• 1 small bunch chicory
• 1/2 head romaine
• 2 medium-sized tomatoes
• 2 breasts of poached roasting chickens
• 6 strips crisp bacon
• 1 avocado
• 3 hard-cooked eggs
• 2 tbspns chopped chives
• 1/2 cup finely grated Roquefort cheese
• 1 cup Brown Derby French dressing (see below)

Cut finely lettuce, watercress, chicory, and romaine, and arrange in salad bowl.  Cut tomatoes in half, remove seeds, dice finely, and arrange in strip across the salad.  

Dice breasts of chicken and arrange over top of chopped greens.  Chop bacon finely, sprinkle over salad.  Cut avocado in small pieces, and arrange around the edge of the salad.  

Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.  Just before serving, mix the salad thoroughly with Brown Derby French dressing.  Serve 4 to 6.

Brown Derby French Dressing

• 1 cup water
• 1 cup red wine vinegar
• 1 tspn sugar
• Juice of 1/2 lemon
• 2-1/2 tbspns salt
• 1 tbspn pepper
• 1 tbspn Worcestershire sauce
• 1 tspn English mustard
• 1 clove garlic, chopped
• 1 cup olive oil
• 3 cups salad oil

Blend together all ingredients except oils.  Then add olive and salad oils, and mix well again. Chill.  Shake before serving.  This dressing keeps well in the refrigerator.

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

More "Lost" Salads

Curried Turkey Salad with Cashews (1987)
Curried Chicken and Grape Salad (1964)

Coca-Cola Salad (1964)

Curried Chicken and Grape Salad (1964)

• 3 cups diced, cooked chicken
• 1-1/2 cup diced celery
• 1 cup seedless grapes
• 2 tbspns lemon juice
• 1-1/4 tspn salt
• 1-1/2 tspns curry powder
• 6 tbspns mayonnaise

Combine all ingredients except grapes, and toss lights.  Gently fold in grapes.  

Chill thoroughly.  Serve on lettuce.  Garnish with toasted, slivered almonds, if desired. Serves six.  

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Lois Pullen of the Louisiana State Department of Education.) 

More "Lost" Curried Recipes

Curried, Lemony Cream of Chicken Soup (1960)

Cranberry Chicken Curry (1965)

Curried Lobster with Coconut (1957)