Recipe: Retro Shrimp and Macaroni Salad and more
These recipes were requested by readers.
Q. I would like to find a recipe for shrimp and macaroni salad (with celery and dill) that my mother made in the mid to late 1950s. I think it came from a restaurant in Atlanta.
A. I don't know about the Atlanta connection, but I think this recipe from my collection will bring back memories. Today I'd suggest light mayonnaise and fresh dill (about 1/4 cup, snipped), but that wouldn't really be the same as the 1950s standard, which I'd wager was made with canned shrimp or what we used to call "salad" shrimp — teensy size. I like using fresh shrimp, the smallest available, which you can always chop into smaller pieces.
Retro Shrimp and Macaroni Salad
Makes 4 main-course servings or 8 side-dish servings
1 pound already cooked shrimp or 1 pound small raw shrimp
8 ounces elbow or shell macaroni
1/4 cup chopped green onion
1 green bell pepper, chopped
2 cups chopped celery
1 cup frozen peas, defrosted
1 cup mayonnaise
2 tablespoons, or to taste, fresh lemon juice
1/2 teaspoon dried dill weed (or 1/4 cup minced fresh dill)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1. If using already cooked shrimp proceed with the recipe.
2. If using uncooked shrimp peel and devein shrimp. Chop into bite-size pieces if desired. In a large pot of boiling salted water, cook macaroni until all dente. Add shrimp and cook until just opaque all the way through, about 40 seconds. Drain and rinse well in cold water. Drain again.
3. Transfer to a bowl and toss with the onion, pepper, celery and peas. In a small bowl whisk the mayonnaise, lemon juice, dill, salt and pepper. Add the dressing to the pasta mixture and toss well to combine. Chill 30 minutes.
Per serving (based on 4): 736 calories (56 percent from fat), 46 fat (6.9 g saturated, 11 g monounsaturated), 163 mg cholesterol, 26 g protein, 55 g carbohydrates, 5.6 g fiber, 1,611 mg sodium.
Q. Back in June 1968, our home-ec teacher said we could bring in a recipe to try. I cut one from the Grit paper for an apple coffee cake. The batter was put into a deep, round pan, apple pie filling was put into the center and the batter covered the filling when it was baked. The smell was heavenly, the teachers loved it, but I never got to taste it. I never got the recipe back, and have been looking for it ever since.
A. I hope the recipe here comes close. It has been around for a long, long time, and is quite delicious for something that takes just a few minutes to mix. Although it is baked in a rectangular pan, I'm sure you could switch to a 10-inch springform or Bundt, adjusting the baking time accordingly.
Easy Apple Coffee Cake
Makes 24 servings
1 (18.25-ounce) package yellow, carrot or spice cake mix
1/2 teaspoon cinnamon if using yellow cake mix
1 can (21-ounce) apple pie filling
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
1. Heat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.
2. In a large bowl, mix the dry cake mix, eggs and cinnamon. Fold in the apple pie filling. Pour into the prepared pan. In a small bowl, combine the brown sugar, flour, butter, cinnamon and nuts. Sprinkle over the top of the batter. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean Variations: Try other flavors of pie filling such as cherry (add 1/2 teaspoon almond extract) or blueberry (skip the cinnamon).
Per serving: 180 calories (32 percent from fat), 6.6 g fat (1.1 g saturated, 3.1 g monounsaturated), 25 mg cholesterol, 2.2 g protein, 29 g carbohydrates, 1 g fiber, 170 mg sodium.