Drinks, Dressings and More from Milk’s Little Cookbook III

The last two pages of Milk’s Little Cookbook III are devoted to ‘Delightful Drinkables’; milkshakes and what we would these days call ‘smoothies,’ and some salad dressings made with yogurt.

Basic Milkshakes
Ingredients
2 (or more) scoops of ice cream
3/4 c cold milk
flavouring option (see below)

Method
Combine in blender until smooth.

Flavourings
Vanilla – 1 tsp vanilla extract
Chocolate – 2 Tbsp chocolate syrup
Fruit – 1/3 cup fruit; fresh, frozen, or canned (drained)

Comments
For a chocolate milkshake, you could use chocolate ice cream instead of (or with!) the chocolate syrup.
The original recipe, oddly, also lists “berry” as a separate flavouring option. Perhaps to remind the reader who might not think of using berries under the fruit category?
If using canned fruit, you can use the juice combined with powdered milk instead of fresh milk, for extra fruit flavour.

The next three recipes are fruit smoothies.

Raspberry Frosty
Ingredients
2 c milk, divided
3/4 c raspberries, fresh or frozen
2 Tbsp sugar

Method
Freeze 1 c milk in ice cube tray. Place frozen milk ice cubes in blender with fruit, sugar, and 1 c milk. Blend (1 minute) until smooth. Makes 2–3 servings.
Variations: use other fruits instead.


Pineapple Jog Nog
Ingredients
1 c unsweetened crushed pineapple with juice
2 eggs
1 c cold milk
3 ice cubes

Method
Combine pineapple and eggs in blender; blend until smooth and creamy. Add milk and ice cubes, blending about 30 seconds more, until foamy. Makes 2 servings.

Comments
Ah, those innocent days when raw eggs weren’t considered a teeming fount of salmonella. How to pasteurize eggs at home.


Banana Frappé
Ingredients
1 c cold milk
1/2 c yogurt
2 medium ripe bananas
1 tsp vanilla extract
1 egg
2 whole walnuts, chopped

Method
Combine in blender until smooth. Makes 1–2 servings

Comments
The raw egg again. See above recipe.
I’d judge this to be 2–4 servings. Even with one banana, it should make at least 2 servings, and with two, I’d guess it’s going to be awfully thick. Let me know if you try it.

The last two recipes are some ideas for using yogurt in homemade salad dressings. The recipes don’t say so, but of course the yogurt must be plain and unsweetened. In those days, plain unsweetened yogurt was the default; no need to specify it.

Yogurt Dressing
Ingredients
1 c yogurt
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp garlic powder
2 tsp lemon juice

Method
Combine ingredients. This is especially nice on spinach salad.

Blue Cheese Dressing
Ingredients
1/4 c crumbled blue cheese
1/2 c yogurt
1 tsp vinegar
salt and pepper to taste

Method
Combine ingredients.

Ontario’s Summer Vegetables

Source
This is an Ontario Ministry of Food and Agriculture brochure from 1980 or 1981. It has tips on storing vegetables, and three dip recipes, two salad recipes and a dressing recipe.

Creamy Blue Cheese Dip

Ingredients
4 oz. (115 g) blue cheese
1 c sour cream
1 c mayonnaise
1 tsp finely chopped onion
1/4 c minced fresh parsley
2 cloves garlic, minced
1/2 tsp Worcestershire sauce

Method
Mash the blue cheese and mix together all the ingredients. Cover and chill.

Comments
I would increase the onion and maybe the Worcestershire sauce. The mayonnaise can be reduced or eliminated, or (partially) substituted by plain unsweetened yogurt.

Bacon and Egg Dip

Ingredients
1 8-oz (225 g) pkg cream cheese, softened 
1/4 c milk
1/4 tsp salt
1/8 tsp pepper
4 slices bacon fried crisp, crumbled
2 hard cooked eggs, chopped
6 green onions, finely chopped
1/2 green pepper, finely chopped
2 Tbsp finely chopped dill pickle

Method
Beat together the cheese, milk, salt and pepper. Stir in the remaining ingredients. Cover and chill.

Herb Cheese Dip

Ingredients
1 c cream-style cottage cheese
2 Tbsp mayonnaise
2 green onions, finely chopped
1 clove garlic, minced
1 Tbsp hot dog relish
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp prepared mustard
1 hard-cooked egg, chopped

Method
Combine, cover and chill.

Comments
I would suggest mashing the cottage cheese through a sieve or at least with a fork, otherwise the dip is likely not going to be attractive.
Strangely named dish. You’d expect something called “herb cheese dip” to contain some herbs.
The relish is an odd touch.

Super Salad
I will just summarize, since a basic garden salad doesn’t really need a recipe:
Iceberg and romaine lettuce, cabbage, cauliflower, grated carrot, thinly sliced cucumber, sliced celery, thinly sliced radishes, chopped green onion, tomatoes cut in wedges.

Herbed Dressing

Ingredients
1/2 c vegetable oil
2 green onions, chopped
1 Tbsp Parmesan cheese
1/2 c vinegar
3 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
3/4 tsp dry mustard
1/2 tsp pepper
1/2 tsp basil leaves
1/2 tsp oregano leaves


Method
Combine in blender until smooth and creamy. Store in refrigerator.


Warm Spinach Salad

Ingredients
5 oz (140 g) spinach, washed, torn into bite-sized pieces
1 c thinly sliced mushrooms
6 slices side bacon, cooked until crisp
Parmesan cheese to garnish


Dressing
1/4 c cider vinegar
2 Tbsp water
1 tsp lemon juice
1 Tbsp sugar


Method
Combine dressing ingredients in saucepan. Simmer 3 to 5 minutes until sugar dissolved. Pour over salad ingredients while still warm. Toss lightly and sprinkle with cheese.

Two Green Bean Salads

Bean Salad

Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar


Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.

Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.

Comments
If using frozen beans, cook them first.

Oriental Green Bean Salad

Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted

Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.


Source
Same as above.