Challenge yourself with these wonderfully zany recipes from the 1950s, '60s, and '70s.
1 10-oz. package frozen peasPreheat the oven to 350 degrees. Cut chicken into serving pieces and coat with a mixture of flour, salt and pepper. Drain the pineapple slices from the can, reserving the juice. Heat butter in a heavy skillet and brown pineapple lightly on both sides. Remove from skillet. Add oil and cook onion rings until golden. Remove onion, then brown chicken in the same fat. Place chicken and onion in a casserole dish.
The Molded Ham Salad is a double-whammy of incredulity. On the bottom, there are boiled vegetables, molded together by mayonnaise chaud-froid—which means mixing the mayo with aspic jelly. Up top, there are slices of deli ham formed into cones and filled with foie gras, butter, and cream cheese. No better pairing has been seen since peanut butter and jelly.
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