Mayo-Burgers with tomato for your next cookout!

1962 Miracle Whip dip recipe

Tomato Treasure Baskets 1941 Hellman's Mayo

Ingrediants: 8 full size tomatoes
3/4 lbs cottege cheese
4 TB Real Mayonnaise
3/8 tsp grated onion
1/8 tsp salt
1/8tsp pepper
1/2 spanish onion, cut into rings
1 large green pepper, sliced
1 large sweet red pepper, sliced
romaine lettuce

Directions: Cut off stem end of tomatoes. Remove seeds, and invert to drain. Mix cottege cheese with mayo and seasonings, diced onion.Fill tomatoes with cottege mixture. Put back on tops. Arrange filled tomatoes on bed of lettuce with pepper rings as shown. Serve with Nut mayonnaise.

Junket butter extender

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Meatloaf 1944- Sniders old fashioned chili sauce

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Homemade tartar sauce

Homemade tartar sauce:

1 1/2 cups mayonnaise (from above)3-4 sweet gherkins or cornichons4 shallots, peeled2 anchovy fillets (optional)1 tablespoon capers, drained (optional)1 tablespoon chopped fresh parsley1 tablespoon dried French tarragon1 teaspoon fresh lemon juice1 tablespoon Dijon mustard (optional)1/4 teaspoon white or cider vinegarsea salt, to tastecracked black pepper (or white if available)
Cut the gherkins or cornichons (sweet pickles) into chunks and place in a blender or food processor bowl with shallots, anchovies and capers (optional), parsley and tarragon. Avoid using Russian tarragon as it lacks flavor.
Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard (optional) and several drops of vinegar. Taste and season with salt and freshly cracked pepper; adjust seasonings to taste. Refrigerate before serving.
Yield: 1 3/4 cups.
Serve tartar sauce as an accompaniment to fish, shellfish or shrimp.