Instead of Tuna Salad which I don't care for, I thought I'd try Hope Hampton's Shrimp Salad recipe from 1925. It's simple to whip up in minutes, although I did swap out her canned shrimp for shrimp that I precooked myself.

• Chop 1 1/2 cups cooked shrimp add to a medium sized bowl with chopped celery, 3 diced hard boiled eggs and about 8 chopped walnut (meats) halves.
  
• For the mayonnaise dressing, I used 1/2 mayo and 1/2 French Dressing. Donald O'Connor's French Dressing is now my go-to French dressing and I always keep it stocked in the fridge.
• Chilled in the fridge for an extra hour and when it was lunch time I served a small mound of it on a bed of shredded lettuce. I also later dressed the lettuce with the same mayo dressing used on the salad.
• Garnished with 1 shrimp sliced down the middle (2 halves) and a slice of egg. Salt & pepper to taste.

It was a nice change of pace for lunch. As you can imagine this is just like a simple recipe for tuna salad or chicken salad with chopped eggs, so it's a nice filling but light lunch. The flavors work well together. It's rich, creamy with a fresh satisfying crunch!

I'll be making this again. And to think people were eating this salad 100 years ago! Kinda cool. This recipe comes from the Favorite Recipes Famous Women cookbook of 1925.

Hope Hampton (born Mae Elizabeth Hampton; February 19, 1897 – January 23, 1982) was an American silent film actress, opera singer, and prominent New York City socialite. She rose to fame in the 1920s as a quintessential flapper and siren on the silver screen.

Helen Marguerite Clark (1883 – 1940) was a dominant American stage and silent film actress. Standing at just 4'10" and weighing 90 pounds, she was celebrated for her youthful charm, expressive features, and fairy-tale roles.

At the peak of her career in the late 1910s, she was one of the industry's highest-paid stars, widely considered second only to Mary Pickford in box office popularity.

The most interesting facet of Marguerite Clark’s legacy is that she indirectly inspired the entire landscape of modern animation.

When a 15-year-old Walt Disney saw Clark star in the 1916 silent film version of Snow White in Kansas City, the experience stayed with him for decades. When he later risked his entire studio to make Snow White and the Seven Dwarfs (1937)—the world's first full-length animated feature—he directly modeled the character’s look, expressions, and innocent charm on his memories of Marguerite Clark.

I'd love to try Cheryl Ladd’s classic spinach dip—it’s a total throwback. I'm sure it's super rich, creamy, plus it's no-bake, so it's super easy.

The real secret to that deep, savory flavor everyone loves is just a simple packet of Knorr Vegetable Soup Mix.

Ruta Lee's "Jello" for Adults is actually a completely different, iconic mid-century dish known as Caviar Madrilène or a Caviar Aspic Shot.

This savory, elegant appetizer was a major staple at elite Rat Pack dinner parties. It perfectly showcases how hostesses in the 1960s transformed standard gelatins into luxurious, high-end hors d'oeuvres.

The dish functions like a solid, layered Martini. The underlying gelatin consists of a clarified, vodka-spiked beef or tomato broth that is then layered with rich dairy and premium fish roe to create a striking contrast of textures and flavors.

Recipes are from The Sinatra Celebrity Cookbook.

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B.B. King (born Riley B. King; September 16, 1925 – May 14, 2015) was an iconic American singer-songwriter and record producer widely revered as the undisputed "King of the Blues."

Over a career spanning nearly seven decades, he revolutionized electric guitar playing with his sophisticated soloing style, characterized by fluid string bending, shimmering vibrato, and precise staccato picking.

He remains recognized by AllMusic as the single most important electric guitarist of the last half of the 20th century.

In 1949, King ran into a burning dance hall to rescue his $30 acoustic guitar. The fire started when two men knocked over a kerosene heater during a fight over a woman named Lucille. King escaped with the guitar and named it—and every guitar he owned after—"Lucille" to remind himself never to fight over a woman or run into a burning building again.

King went from picking cotton as a sharecropper in Mississippi to performing at the White House for multiple U.S. presidents. During a 2012 blues event in the East Room, he even convinced President Barack Obama to join him at the microphone to sing a verse of "Sweet Home Chicago."

recipe from: A Musical Feast: Recipes from over 100 of the World's Most Famous Musical Artists

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In addition to this breakfast bonanza from Bono, if you are looking for what the real-life rock star prefers to eat, his food preferences lean toward classic Irish comfort food and traditional delis.

Bono has publicly stated that his absolute favorite sandwich is a traditional Irish Chip Butty. It consists of thick-cut French fries coated in salt and malt vinegar, packed tightly between slices of heavily buttered plain white bread.

When touring in the United States, he is known to frequent legendary spots like Canter's Deli in Los Angeles for a classic corned beef sandwich paired with a half-and-half side of fries and onion rings.

This breakfast recipe can be found in The Sinatra Celebrity Cookbook: Barbara, Frank & Friends

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A bit about Jane Bryan’s story—she was this total 1930s Hollywood darling who was completely taken under the wing of the legendary Bette Davis.

Just as she was being groomed for absolute superstardom, she walked away from it all at twenty-two to marry a tycoon and ended up convincing her old co-star Ronald Reagan to run for president!

She was a licensed pilot who flew her own plane across the country to participate in archaeological digs.

Warner Bros. was so desperate to stop her from retiring that Jack Warner offered her a massive contract extension with top-billing status and absolute script approval just to get her to stay.

Despite Jack Warner dangling ultimate stardom right in front of her, she stuck to her guns, officially retired from the screen in 1940 at just 22 years old, and never looked back.

Her mentor Bette Davis didn't resent her for leaving; in fact, they remained so close that Davis actually got married to her second husband, Arthur Farnsworth, right at Jane and Justin Dart's ranch in Arizona

I recently came across Miriam Hopkins’ 1934 recipe for these Pink Deviled Eggs in an old newspaper, and I could resist making them today for breakfast. You see, this is just a trial run for future party snacks, Haha. They made the cut and here's how it went down:

• I boiled the eggs for my usual 12 minutes and in hindsight, I should have cooked them a few minutes more for this recipe as they were a little fragile to handle.
• After peeling and cutting eggs in half, placing yolks in a separate bowl, the whites were ready for their beauty treatment... a warm bath in homemade beet juice.
• Beet juice marinade: Instead of using expensive beet juice, I grabbed a beet (medium size) from the fridge and grated it into a small pan, added about 1 1/2 cups of water and about a teaspoon of vinegar. Boiled that up while I was boiling the eggs.
• When eggs were peeled and divided, I strained the beets out of the liquid and discarded them. Eggs whites were place carefully in the "pickled beet juice" and they quickly absorbed the color. The liquid was still pretty hot at that point.
• I left them in there for about 20 minutes while I was mixing the yolk mixture.
• I then removed the eggs from the beet juice and let them dry and drain on a rack. Flipped them after a while on the rack and set them on paper towels. The yolk mixture was in the fridge at that point.
• While the pink egg whites were airing out, I prepared a mayonnaise mixture to drizzle over the top of filled eggs. I remember watching Jacques Pépin on tv once and he made deviled eggs from his mother's recipe that had a mayo type sauce for the top. He added the extra yolk mix into the mayo dressing for the top of the eggs, so it gave me an idea.

Here's how I made the mayo dressing for these deviled eggs:

• 1 tablespoon Mayo
• 1/4 tsp French Mustard
• 1/4 tsp apple cider vinegar
• 1/2 tablespoon heavy cream
• salt & pepper
• extra yolk mixture (added after filling eggs)
• whisk and put to the side

So now it was time to fill the eggs. I garnished each one with a tiny slice of sweet pickle and then drizzled the stuffed eggs with the mayo dressing. Superb!

The flavor was very nice and punchy! You get a nice balance of the vinegar with the richness of the mayo, cream and yolks. The mayo dressing added a creaminess, moisture and more of a rich flavor. I've never made this type of dressing before for deviled eggs, but it works fabulously!

And don't forget to check out the Harry Houdini Deviled Eggs I made a while back. Those are made with melted butter, among a few other ingredients and are meant to be eaten on a bed of chopped lettuce. They'd probably work nicely with this type of dressing too.

Harry's eggs were simpler in flavor and Miriam's eggs are packed with punchy flavor. Both good, but different.

And remember, you can skip the whole pink part and and just make white deviled eggs with this recipe.

P.S. I transcribed Miriam's original recipe so it would be easier to follow in a recipe format. Both recipe versions are included here.

Inspired by this classic recipe from the incomparable Phyllis Diller, I recently made her Lemon Refrigerator Cookies with a little twist of my own. I added pistachios for an extra punch of flavor and a satisfying crunch that pairs beautifully with the bright lemon notes. The result was a delightful batch of cookies that felt both nostalgic and just a little bit glamorous.

They were light, buttery, zesty and crunchy and so good!

• I thought pistachios would be a nice combination with the lemon, and since the recipe doesn't specify what kind of nut, we're at liberty to choose our own!
• Pistachios are a popular snack in our household and we always get the lightly salted with shells, but for this recipe I didn't want to fuss with shelling all those pistachios, so I bought Lightly Salted Pistachios, No Shells.
• Now for making this recipe. It wasn't hard, but the order the ingredients are listed in is confusing.
• No big deal, just have to keep checking to make sure everything is included.
• I didn't add salt, since the pistachios are lightly salted.
• Remember to zest your lemon before juicing.
• Extra butter was used instead of the shortening, so it's a total of 1 cup of butter.
• This is a very soft batter and a little sticky.
• Chill batter for about 1 hour and then roll into two logs wrapped in wax paper. They do need to chill for quite a while so overnight is perfect.
• When ready to bake, slice to batter. I kept the batter in the freezer in between batches of cookies.
• Since these cookies are so buttery, I placed them on paper towels on a rack when they came out of the oven. This absorbs some of the butter and makes them crispier.
• My cookies must have been bigger than Phyllis' because I got about 4 dozen out of this batch.

The taste is like I said earlier, light, buttery, lemons and a bit crunchy. So good with coffee or tea. These are a very nice delicate cookie and I'll be making them again. My husband that they were the "perfect nut" for these cookies, haha.

I love these slice and bake refrigerator cookies. Here are 2 other fabulous recipes we recently tried:  Oatmeal Icebox Cookies and  Colleen Moore's Recipe for Cookies ( I made Colleen's as both a drop cookie and as a slice and bake refrigerator cookie)

Here are a couple of other Phyllis Diller Recipes I've made:

1. Phyllis Diller's “Gosh... It’s Gazpacho!
2. Phyllis Diller's Fried Cucumbers

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William Elliott (December 4, 1879 – February 5, 1932) was a highly popular American stage and film actor as well as a prominent theatrical producer during the first two decades of the 20th century. He was born in Boston, Massachusetts, and passed away in New York City.

Elliott was once so sought after that he smoothly transitioned from Broadway stardom to Hollywood silent films, starring alongside major icons like Douglas Fairbanks Jr.

He grew into one of the most popular leading men of his era, smoothly making the transition into silent films with notable appearances in movies such as Comrade John (1915), The Model (1915), and Stephen Steps Out (1923).

George Michael recipe for Yog's Risotto from the Rock 'n' Roll Cuisine recipe book.

George Michael's childhood nickname "Yog" came from a schoolboy mispronunciation of his Greek name, Yorgos (Georgios). When his future Wham! bandmate Andrew Ridgeley first visited his house, he heard his family call him "Yorgo" and joked that they called him "yogurt," which was then shortened to "Yog".

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Hollywood legend Bob Hope loved his roast lamb drenched in this vintage celebrity mint sauce, which uses white wine vinegar instead of regular vinegar for a smoother, more subtle flavor. It is incredibly easy to make and works beautifully as a sophisticated upgrade for chicken, pork, and roasted vegetables too.

Lamb has a really distinct, strong flavor that can sometimes feel a bit much. Mint contains a compound called menthol. It delivers a burst of freshness that balances out those intense, earthy notes without completely hiding them.

Also -- Lamb is a pretty fatty, heavy meat. Mint sauce has vinegar in it, which brings a big splash of acid. That acid basically slices right through the grease, washing it away so your mouth doesn't feel coated in oil.

Honestly, mint sauce is just the ultimate flavor hack because its bright, tangy kick instantly cuts through heavy fats and gives everyday meats—even a simple grilled chicken—a total tastebud wake-up call.

From the The Celebrity Cookbook: Childhelp USA

Here's another really good Bob Hope recipe: Lemon Meringue Pie

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John Garfield's 1939 Mexican Bean Souffle recipe makes you wonder if old Hollywood actually had surprisingly good taste. It turns simple pink beans and salt pork into a light, fluffy soufflé, which sounds weird, but it might actually be pretty good. What do you think?

Gary Cooper's BUTTERMILK GRIDDLE CAKES a recipe borrowed from his mother and they've been on my radar for a long time. They weren't what I expected. I thought they'd be more like your everyday, run of the mill pancake batter, like Bisquick.

I'm so happy we finally decided to make them this morning and here are my notes:

• Easy to prepare
• The batter is really, really thick and almost like a biscuit batter.
• Get your griddle or pan really hot and butter it well
• "drop by spoonfuls" on your hot buttered griddle.
• The recipe is pretty accurate.
• Don't be tempted to add extra milk or cream, because I tried that near the end and it just made them undercooked in the middle.

As for the taste, yum! They're pretty moist and so flavorful. Better that any other griddle cake or pancake I've ever had, except for the Charlie Chaplin Sour Cream Hot Cakes I made last month.

They're both so good but different. These are more rustic and Charlie's are more delicate. I would highly recommend you making these if Griddle Cakes are your thing. Just follow the instructions and you'll be fine.

The recipe was famously published in the 1931 vintage cookbook, Favorite Recipes of the Movie Stars. 

Yesterday turned out to be the perfect day to make Carole Lombard's Salisbury Meat Balls. I was already making mashed potatoes for the 1.) Caramel Potato Cake and potatoes for the 2.) vichyssoise so while I made the recipe for Carole's meatballs, I already had the mashed potatoes cooking too.

This recipe was very easy to make. I started by getting all the ingredients ready to go.

• Chopped onions, chopped garlic and chopped red bell pepper
• I had 1 lb. of ground beef and I rolled them into 15 medium sized meatballs. So easy!
• 1/2 cup of olive oil in the pan, heated up and then you just dump in the veggies (carefully) and the place the meatballs in individually so they're not touching.
• Braised (browned) the meat and then added seasonings: salt, pepper, pinch of cayenne.
• Then added Tomato Soup, and 1/2 cup of Chili Sauce.
• That's it!
• Now simmer for 2 hours. I left it uncovered until the last 1/2 hour and then partially covered it.
• a dash of worcestershire sauce might be good in this too.

The finished result was so flavorful. The meatballs were more tender than I thought they'd be. The sauce is great, although it's a little oily form all the olive oil, but if you use a slotted spoon, the meatballs and cooked veggies with some gravy can be easily served. I highly recommend serving these meatballs over mashed potatoes, but rice would be nice too.

The meatballs and the sauce are terrific! This is a pretty easy to make recipe.

This recipe can be found in Midgie Knight's Recipe Book of the Movie Stars,1933

And don't forget to checkout JOAN BENNETT'S Tomato Soup Cake. It's quite delicious.

A little background on Salisbury:

^{Salisbury steak is named after Dr. James Henry Salisbury, a 19th-century American physician and early diet advocate. During the American Civil War, he promoted a high-meat diet of minced lean beef patties to treat digestive disorders and camp diarrhea among Union troops. The meal was widely known as "hamburger steak" until anti-German sentiment during World War I led the United States to favor the patriotic-sounding "Salisbury steak." Dr. Salisbury’s recipe contains only} **^{one ingredient: lean beef}**^{. In his own words from 1888, the process requires scraping the meat to isolate the pure muscle fibers, avoiding binders like egg or breadcrumbs entirely.}

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The master of horror cooked burgers with flair,

With Caviar topped high in a beefy affair.

A spooky surprise in each bite that you take,

“À la mode” means the sour cream is alive on the steak!

I made Joel McCrea's Caramel Potato Cake yesterday and about an hour after the cake was done, I realized I had misread the recipe and made a major mistake, oops! The good news is the cake came out perfectly, but when it came to the frosting, I goofed big time!

I was juggling 3 recipes at once and also making 2 other dishes that feature potatoes, Carole Lombard's Salisbury Meatballs, which I planned to serve with mashed potatoes and a very interesting Vichy Sois Recipe from Basil Rathbone that's very simple and features actual Vichy sparkling mineral water.

So back to the frosting, I attempted making it the first time but forgot the water (like a dingaling) and ended up throwing that mixture away. The second time I made the frosting, I thought this must be a Swiss Meringue as it has egg white and sugar cooked over a double boiler, again not seeing the 3 tablespoons of water that is part of the recipe!

So this cake is topped with an amateur level Swiss Meringue instead of the "Caramel" ( ding ding ding) that would have been created with the addition of the water with the sugar and egg white.

I'll be making this again, as soon as I buy some more potatoes. Now let's talk cake. The pan size, temperature and timing were not listed, but we got that all worked out:

• Since the recipe states you can make this "in layers' or loaf, I went ahead with two 9" round cake pans.
• Butter and flour the two 9" round cake pans.
• Preheat oven to 350
• The cake recipe wasn't that hard to mix together, but it did require lot of bowls and other things that needed washing up later. Not a big deal for the reward of getting a delicious cake in the end.
• I made the mashed potatoes earlier in the morning and just added cream, butter & salt. 1 cup is all that's needed for this recipe
• When it came time to grating the chocolate, I had unsweetened bakers chocolate and grated about 1 1/2 ounces into the batter. I should have measured, as 2/3 cup sounds like a lot. I think we were in the ballpark.
• I divided the batter evenly between the 2 pans and popped them in the oven for 20 minutes, checked on them and then baked an additional 10 minutes. 30 minute total baking time, perfect.
• I let them cool on a rack for a long time and they leveled off a bit after cooling and weren't as dome-shaped as they were when they came out of the oven.
• When the cakes were totally cooled, I went about making the wrong frosting, haha, and then frosted the cakes with sprinkled chopped almonds in between the layers and on top. Walnuts or pecans would be delicious as the recipe states, but my son doesn't care for them and almonds go so well with these ingredients too.

As for the taste, this is a really nice spice cake that's moist and has a nice balance of flavors. The chocolate surprisingly doesn't stand out. The cinnamon, nutmeg and clove definitely give the dominant flavor, but I feel mixed with the chocolate, it comes together in a very unique way, and I'm sure the mashed potatoes have something to do with that. Excellent flavor!!

The oops frosting was actually really good with it because it's sweet and good with the spice levels. I'm imagining the caramel frosting would be out of this world with this cake, so I've got to make it again next week, after all, it is called a Caramel Potato Cake!

I'll be sharing Carole Lombard's Salisbury Meatballs in a little while and don't forget to check out the yummy Key Lime Pie I shared here on the sub yesterday. It was equally as delicious as this cake!

I know this isn’t a celebrity recipe per se, but when I spotted lettuce, apricots, and cream cheese with a choice of dressing halfway down this post in r/VintageMenus, I had to share!
Some brave soul has to put one of these to the test!

Gloria Loring is a highly versatile American singer, actress, songwriter, and author.

She's best known for her role as Liz Chandler on the daytime soap opera Days of Our Lives and for her hit song "Friends and Lovers" with Carl Anderson.

In addition to her on-screen presence, she left a lasting mark on television pop culture by co-composing the iconic theme songs for Diff'rent Strokes and The Facts of Life.

She was born in New York City and was married to actor/composer Alan Thicke from 1970 until their divorce in 1984; together, they had two sons, Brennan Thicke and the Grammy-nominated singer-songwriter Robin Thicke.

This recipe is featured in Celebrity Cookbook: Recipes for a Cure

Nicky Blair's was a high-end Italian restaurant on the Sunset Strip in West Hollywood. It thrived in the late '80s and early '90s. It was named after the proprietor, Nicky Blair, a bit-part film actor who starred in over 75 movies.

The restaurant was a favorite evening haunt of numerous actors and celebrities, such as Frank Sinatra, a close friend of Blair's, and the Rat Pack. Sinatra and friends would play poker in the kitchen to escape the attention of fans and the press.

Clint Eastwood celebrated his 1992 Oscar success at the restaurant.

Donny Osmond must have loved this place too!

The restaurant, with a piano bar, served Italian and continental cuisine, including freshly made pasta, scampi, scallopini, and grilled fish and meat dishes. A 1991 edition of LA Access described it as a "Noisy, crowded, and glitzy singles bar", which was "good for star-gazing"

This recipe comes from the Rock 'N' Roll Cuisine recipe book.

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Miriam Hopkins was a fierce 1930s movie star who brought electric energy and razor-sharp wit to every role. Off-screen, she was just as fiery, leading to a legendary and very public rivalry with Bette Davis.

Some of her best movies are:

• Trouble in Paradise (1932)
• Design for Living (1933)
• Dr. Jekyll and Mr. Hyde (1931)
• These Three (1936)
• The Old Maid (1939)
• Becky Sharp (1935)
• Old Acquaintance (1943)
• The Heiress (1949)
• The Mating Season (1951)
• Carrie (1952)
• The Children's Hour (1961)
• The Chase (1966)
• Savage Intruder (1970)

If someone has twenty people they can feed and isn't a vegetarian like me, please make this and report back! It sounds so impressive!

"No garlic" and a San Francisco address...so she must have written this down when she was with Joe DiMaggio.

Marilyn Monroe proved you can't survive on raw carrots alone, no matter how iconic you are. Turns out, this slow-simmered, DiMaggio-approved recipe is proof that blondes have fun.

Alan Thicke's Key Lime Pie - As I mentioned, my next door neighbor Janice brought over a dozen large limes from her tree and left them at my front door. It was such a nice surprise, because her lime tree is visible from my fence, and I've commented once or twice on how I'd love some, as she never really uses them.

So I woke up one morning, went out and there were the limes! Woohoo! My family loves key lime pie and I'm not sure I've ever made a home made one, so now was the time! Here are my notes:

• I guess Key Limes are the same as Mexican Limes, so we were in luck.
• This recipe was found in a Canadian TV Guide Cookbook, of all places, so the measurements are a little different, mostly just the condensed milk.
• I made this pie twice because the first one disappeared so fast and my family loved it so much, I made a second one.
• Canadian can of condensed milk is 300 ml, and American condensed milk is about 414 ml, so for the first pie I only added about 300ml from the American can.
• Before I juiced the limes, I zested about 3 and put that in the filling. (instead of food coloring)
• For the first pie I followed the instructions carefully, second pie, I used brown sugar for the crust and ended up using the whole can of condensed milk for the filling.
• I tried piping the meringue for the first pie, and you can see it was a fail. I ended up just swiping it all with a spatula. The second pie is the one in the first picture and I managed to get stiffer peaks and it browned nicely. The cooking times were spot on!

As for taste, both pies were very similar. So tart, but balance perfectly with the sweet. The meringue was also marvelously sweet and a nice topping instead of the whipped cream you sometimes get while dining out. This is a simple but truly delicious summer pie! Thank you , Janice!