Classic Rainbow Lemonade Punch (1959)

• 2 cans (6 oz each) quick-frozen concentrated lemonade
• 1 can (6 oz) quick-frozen concentrated orange juice
• 1 can (6 oz) quick-frozen concentrated Concord grape juice
• 1 quart ginger ale

Mix separately 1 can each lemonade, orange juice, and grape juice with water as directed on the cans. Pour each juice into an ice cube tray, setting aside any juice that is left over. Freeze.

About 15 minutes before serving, mix second can of lemonade and combine with ginger ale in a pitcher or punch bowl. Add remaining reconstituted fruit juices and fruit ice-cubes. 

Make 2 quarts or 12 to 4 servings.

More "Lost" Lemon Recipes

Lemonade Cookies (1980)

Civil War Lemon Cheesecake (1862)

(Origin - "The General Foods Kitchens Cookbook" by The Women of the General Foods Kitchen. Published by Random House, 1959.)

Curried Turkey Salad with Cashews (1987)

• 1 6-to-8 lb turkey breast, fresh or thawed
• 2 tbspns unsalted butter, softened
• 1-1/4 cup mayonnaise
• 3/4 cup plain yogurt
• 2 tbspns curry powder
• 1/3 cup Major Grey's chutney
• 1 cup chopped scallion
• 2 cups chopped celery
• 2 cups seedless red grapes halved if large

For garnish:

• 1 cup cashews, toasted lightly
• Honeydew and cantaloupe wedges, peeled
• Small clusters of seedless red grapes

Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

More "Lost" Salads

Hot Dandelion Dressing with Bacon (1946)

Tangerine Cole Slaw (1965)

Celery Victor with Crab Legs or Shrimp (1946)

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)

Brussels Sprouts Chablis Bacchanalian (1963)

• 1 lb fresh brussels sprouts 
• California chablis or other white table wine
• 3/4 cup white seedless grapes
• Butter
• Salt and pepper

Cook brussels sprouts, using wine for all or part of cooking liquid.  Drain and add grapes.

Season with butter, salt and pepper. Heat through.  This vegetable is especially good with wild duck, venison or turkey.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)

Poulet Veronique with Grapes (1976)

• 2 whole chickens, cut into serving pieces
• 1 cup half & half
• 1 cup seedless white grapes
• 1 cup chicken broth
• 1 onion, finely chopped
• 1/4 lb fresh mushrooms sliced, plus 8 large mushroom caps
• 1/2 cup butter
• 1 tspn paprika
• 1 tspn salt
• 1 clove garlic, minced
• 4 tbspns flour
• 1 tspn sugar
• 3 tbspns lemon juice
• 2 tbspns butter
• 1 tbspn oil
• Parsley sprigs

Sprinkle paprika and salt over chicken pieces. Melt 1/4 cup butter in a 10-12 inch skillet.  Add chicken and brown over moderately high heat for 2-3 minutes per side. Remove the chicken and set aside.

To the skillet, add the remaining 1/4 cup butter, onion, and garlic, and cook over low heat for 5 minutes.  Add the 1/4 lb sliced mushrooms (not the mushroom caps) and cook over medium heat for 2 minutes longer, stirring to brown evenly.  Blend in the flour and sugar, and saute over low heat for another 2-3 minutes, stirring often.

Add the chicken broth, half & half, and lemon juice, and bring to a simmer, stirring until the sauce thickens slightly.  Return the chicken to the skillet, cover, and simmer over low heat for 30 minutes or until tender.  Uncover and add the grapes for the last 5 minutes of cooking.

In an 8-inch skillet, saute the mushrooms caps in 2 tablespoons butter and 1 tablespoon oil over moderate to high heat for 2-3 minutes. Arrange the chicken on a heated serving platter and pour the sauce over it. Garnish with the sauteed mushrooms caps and sprigs of fresh parsley. Serves 8.

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