Wickedly News- The ‘70s were a lawless time for recipes—people were absolutely out of control in the kitchen, and this dish proves it. A canned green bean salad featuring sliced bananas, topped with mayo and a sprinkle of paprika. Say what?
25 Comments on Green Bean Salad with Bananas (1970s)
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Needs Cholula.
https://imgs.search.brave.com/8cANrTE990zy4smG4f6ZbNunrlNkvAyl_2htgzmF4no/rs:fit:860:0:0:0/g:ce/aHR0cHM6Ly9pLmlt/Z2ZsaXAuY29tLzIv/d3Z3ejAuanBn
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That AI generated pic makes the green beans look like space alien larvae, or maybe spinach rigatoni.
I’ll pass on the green beans and banana salad.
DO people still make ambrosia salad at Tgiving? It was on every table for about two straight decades, but I don’t recall having any in a while. I coulda gone face down in the bowl back in the day.
I’m of the 50’s Eera, never heard of it, must be an east coast thing. I recall people eating raw hamburger sandwiches. My parents never ate it. Weirdest thing they ate was boiled beef tongue.
Pass the aspic, please.
Elvis would have loved that concoction to go with his peanut butter and banana sandwiches.
Those green beans in the pic are actually green tube pasta.
When our two older kids were growing up they regularly drank Tang. Once a recipe for “Tang pancakes” appeared on the back of a jar. They really wanted to make them so I said OK.
UGH! Horrible! Still a regular family joke!
Click bait, anyone? No such a thing as green bean and banana salad. Never was. Someone is having us on.
Green beans are an abomination no matter how they’re served.
We had canned fruit cocktail in a pretty glass cup with ginger ale poured in.
Oyster stuffing is delicious when done right and not stuffed in the turkey. Grew up eating it for Thanksgiving. My mother would make it. Truly a side dish.
AbigailAdams, agreed, no such thing as banana and green bean salad. AI fantasy.
Goldenfoxx, beef tongue sandwiches- yum! It’s about what is added to the boil. Celery, onions, peppercorns, bay leaves, salt and garlic tenderize and really flavor beef tongue.
My MIL makes a cranberry/pineapple/coconut/whipped cream/marshmallow/mayonnaise salad. I flat refuse to touch it. I made boiled beef tongue a few days ago and my teens scarfed it down. One of the most delicious cuts of beef, incredibly tasty and tender when prepared correctly. Great in tacos, too (“lengua”)
I prefer roast dog with coconut.
99th — I love oyster dressing. I first had it prepared by a friend’s mother and wouldn’t let her leave without giving me her recipe. She makes it with cornbread instead of the usual white bread cubes. Delicious in every way!
Hard to out gross this putrid nonsense my inlaws served every year;
Lutefisk is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish, or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating.
Each Thanksgiving, Mr. Kakalogical reminds me of the first Thanksgiving he spent with my family.
The one where my mother put out the dish of canned Ocean Spray cranberry sauce, still in the shape of the can!
I’ve made my own cranberry sauce for years, but he never mentions that with as much enthusiasm as he does my mom’s!!!
Camaro Denny – Just put it in the Haggis and no one will ever know…
Goldenfoxx, beef tongue is a texture thing to me which is why I won’t eat it. And beef hearts as well. The best beef liver that I ever ate was from a freshly killed cow that we had slaughtered earlier that day and ate for dinner at my uncle’s house. And all that gross food was probably made with Kramp easy lube shortening from the Groove Tube and The Great American Dream Machine back in the early 70’s.
I will eat head cheese, my dad said when they butchered a pig on their farm back in the 30’s that they would use everything but the squeal. Amish Lebanon sweet baloney is also incredibly good, a little pricey but excellent, a local old fashioned meat market sells it and Thuringer sausage as well.
geoff – Kramp easy lube shortening? Good grief! I’ll bet you didn’t make it to Brown Friday after that!
OTA Mom TUESDAY, 26 NOVEMBER 2024, 2:09 AT 2:09 AM
I refuse to eat anything that can taste me as I taste it.
Okay sports fans, got to thinking that there might be some who have a legitimate smoker that they use and thought I’d throw out a few of my recipes starting with a dry brine for fish. Coat the chunked fish liberally and throw in the fridge that’s in the garage for twenty-four hours. Rinse off the majority after removing fish from the fridge and put in the smoker. You’ll thank me later!
The remainder should be self explanatory…
DRY BRINE (Double Recipe)
5# or 7 Cups canning & pickling salt
2# Brown Sugar
4 Tbl. Sp. Salt Petre (Potassium Nitrate)
Remaining is optional and/ or develope to ones own taste * = my addition (Removed garlic salt)
Add the hot stuff for those who like it spicey…
4 Tbl. Sp. Black Pepper
4 Tbl. Sp. Onion Salt
4 Tbl. Sp. Celery Salt *
4 Tbl. Sp. Ground Cloves
4 Tbl. Sp. All Spice
4 Tbl. Sp. Ground Lemon or Orange Peel *
4 Tbl. Sp. Ground Dill Weed *
4 Tbl. Sp. Ground Ginger *
4 Bay Leaves
The original recipe before I tweaked it…
3 ½ cups salt
1# brown sugar
2 Tbl. Sp. Salt Petre
1 Tbl. Sp. cloves
1 Tbl. Sp. allspice
2 Tbl. Sp. black pepper
2 Tbl. Sp. garlic salt
2 Tbl. Sp. onion salt
2 whole bay leaves
Rub recipe: Enough for about three (3) slabs of ribs
4 Tbsp. – sweet paprika (1/4 cup)
6 Tbsp. – Dk brown sugar
4 Tbsp. – black pepper
2 Tbsp. – chili powder
2 Tbsp. -garlic powder
2 Tbsp. – dry mustard
2 Tbsp. – celery salt
1 Tbsp. – kosher salt
1 Tbsp. – cayenne pepper
(This one is great for those small northerns that you normally throw back as the pickling dissolves the bones)
PICKLING RECIPE (5 Days / 5 Days or 1 1/2 Days / 10 -15 Days) (Fish cut in 1″ Squares)
5/8 Cup Canning & Pickling Salt
1 Qt. Water
1 Qt. White Vinegar
After First Session (5 Days or 1 1/2 Days), drain and make 2nd solution (below) & add fish
2 Cups Sugar
1 Qt. White Vinegar
1 Qt. White Port Wine
1/3 Cup Pickling Spice
2 Med. Bermuda Onions
After 2nd Session (5 Days or 10 – 15 Days) Enjoy!
FISH BOIL
6 Fish Steaks
18 Small Red Potatoes
12 Small Onions
8 Qt. Kettle
1 Cup Salt
Fill 2/3 full of water and add salt
Bring to Rolling Boil
Add Potatoes (maintain or return to rolling boil)
Add Onions
18 Min.
Add Fish (maintain or return to rolling boil)
12 Min. & Test
Barbeque / Rub (Ribs)
Remove membrane on underside of ribs before soaking!
Soak ribs over night in apple cider or Wickers Marinade or apple juice… (Save liquid for spraying during cook/smoke)
Pat ribs dry and rub with “dry rub” refrigerate for at least 3 – 4 hours before cook/smoke
Cook ribs until done (meat will pull back on ribs ¼ to ½ inch) Spray with saved marinade liquid turning every twenty minutes or so… (finish bone side down)
Example: 1 ½ hrs. – 2 hrs. 350+- light smoke… to not over power the favor of the meat and sauce on the side
Brown 25 it goes with everything.
AbigailAdams, yes. You’re right about the cornbread option for Oyster dressing/stuffing. My mom would switch back and forth depending on what she had a taste for. My favorite were the bread crumbs/cubes version.