Soup Toasts

A variety of recipes for Soup Toasts, Gourmet Magazine, December 1970

Rye Bread Rounds

Cut the crusts from slices of stale rye bread, and cut each slice into rounds. Spread rounds with melted butter and sprinkle them with salt and caraway seed.  Arrange the rounds on a baking sheet and bake in a very slow oven (200° F.) until they are crisp.


Curried Whole Wheat Triangles

Cut the crusts from slices of stale whole wheat bread and cut each slice into 4 triangles.  Coat triangles with melted butter mixed with a little curry powder and arrange on baking sheet. Bake in moderately slow oven (325° F.) until they are golden brown.

Mornay Toasts

Cut the crusts from a loaf of very stale white bread and slice the loaf as thinly as possible. Cut each slice in half and sprinkle the slices generously with Parmesan cheese and a little paprika. Arrange the slices on baking sheet and toast in very slow oven (200°) until they are lightly coated.

Italian Croutons

Cut a loaf of stale Italian bread into slices and cut the slices into 1/2 inch cubes. In  a wooden bowl mash well 1 garlic clove and add 1/4 cup olive oil, 1/2 teaspoon oregano, and salt and pepper to taste. Toss the croutons in the seasoned oil, arrange on baking sheet and bake in very slow oven (200° F.) until they are golden.

Butter-Fried Croutons

Cut the crusts from a loaf of home made type white bread, cut off  six 1/2 inch slices and cut the slices into 1/2 inch cubes. Clarify 1 1/2 sticks or 3/4 cup butter: Melt the butter in small saucepan and strain it through cheesecloth into a skillet.  Add the bread cubes and saute them, turning them frequently until they are golden on all sides. The croutons may be made with 1/4 inch bread cubes for a more formal presentation. They can also be deep fried in oil.

ices into strips 1/2 inch wide and cut the strips into pieces 4 inches long. Arrange sticks on baking sheet and toast in very slow over (200° F.) until light brown and dry.

More Vintage Hellmann's Mayonnaise Salad Dressing Recipes

Source:  Hellmann's Advertisment, 1972, Gourmet Magazine

Lime Cottage Cheese Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup small curd creamed cottage cheese
2 tablespoons milk
1 tablespoon sugar
1/2 tsp grated lime rind
1 tablespoon lime juice

Combine ingredients.  Serve on citrus fruit salad. Makes 1 cup.



Mayonnaise Espagnole

1 cup Hellmann's Real Mayonnaise
1/4 cup finely chopped cooked ham
1/2 tsp prepared mustard
Dash red pepper or cayenne
Dash garlic powder
1/3 cup milk
1 tablespoon Mazola corn oil

Combine all ingredients.  Makes 1 1/3 cups

Dill Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup dairy sour cream
1 tablespoon dried dill weed
1 teaspoon lime juice
1/3 cup milk

Combine all ingredients.  Serve on seafood or vegetable salads.  Makes about 1 cup.

Creamy Italian Dressing

3/4  cup Hellmann's Real Mayonnaise
1 tablespoon wine vinegar
1 tablespoon lemon juice
1 tablespoon Mazola corn oil
1 tablespoon water
1 tsp Worcestershire sauce
1/2 tsp dried oregano leaves
1 tsp sugar
1 small garlic clove, minced

Combine ingredients. Makes 1 cup.

Avocado Dip Recipes: California Avocado Advertisement circa 1970s

These recipes are from a California Avocado magazine advertisement, 1972

The Celebrity

4 avocados, smashed
2 tablespoons lime juice
2 tsp salt
1/2 tsp Worcestershire
1/8 tsp Tabasco
2 cloves garlic, crushed

Blend all ingredients, cover and chill.  About 3 cups.

Repartee

4 avocados, smashed
1/2 cup sour cream
1 package (0.7 oz.) garlic salad dressing mix
1 tablespoon vinegar
1 tsp chopped chives
3 slices bacon, crisp cooked and crumbled

Blend all but bacon, cover and chill. Stir in bacon.  About 3 cups.


Spree

4 avocados, smashed
2 tablespoons vinegar
2 tsp salt
1/8 tsp oregano
1/4 cup chopped green onions

Combine all ingredients, cover and chill. About 3 cups.

Vintage Hellmann's Mayonnaise Salad Dressing Recipes

These salad dressing  and meat sauce recipes are from a Hellmann's Mayonnaise advertisement in a 1972 issue of Gourmet Magazine

Green Goddess Salad Dressing

3/4 cup Hellmann's Real Mayonnaise
3 tablespoons milk
2 anchovies, minced
1 tablespoon tarragon vinegar
1 1/2 teaspoons lemon juice
1 cup parsley sprigs, minced
2 tablespoons finely chopped chives

Mix ingredients and serve on greens. Makes 1 cup.

Mayonnaise Russe

1 cup Hellmann's Real Mayonnaise
2 tablespoons horseradish
2 teaspoons vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/3 cup milk
2 tablespoons Mazola corn oil

Mix ingredients, serve on meats.  Makes 1 cup.

Russian Dressing

1/2 cup Hellmann's Real Mayonnaise
1/3 cup chili sauce
2 tablespoons milk
1 tablespoon sweet pickle relish

Combine ingredients. Makes 1 cup.

Battered Fried Chicken (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

Batter Fried Chicken
(101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

1 egg, slightly beaten
2/3 cup milk
1 tablespoon Wesson
1 cup sifted all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. pepper
1 fryer, disjointed
Wesson for deep frying

Combine egg, milk, and Wesson. Sift together flour, baking powder, salt and pepper and blend into milk mixture, beat smooth.

Dip chicken in batter, drain.  Cook chicken in deep Wesson heated to 350 about 12 minutes until done. 4 servings.

Variations:

Grandma's Chicken: add 1 tsp. grated onion and 1/2 tsp sage to batter.

Plantation Special: Use 3/4 cup buttermilk instead of milk in batter and omit baking powder.

Spicy Plantation Special: Use 3/4 cup buttermilk as batter liquid. Omit baking powder, add 1/2 tsp curry powder.

Nutty Chicken: Omit Wesson in batter, add 2 tablespoons peanut butter.

Glory Fries: Mix 1 tsp. celery seed, 1/2 tsp tumeric into batter.

Rosy Harvest: Make batter by beating together 1 egg, 1 tsp salt, dash pepper, 1/4 tsp basil, 3/4 cup flour, 1 can (8 oz) tomato sauce.