RICHMOND, Va. -- Elizabeth Madden, creator of Mixies Vintage, walks us through the steps of creating some vintage recipes with a modern twist, including a Carrot Soup and a Dagwood Sandwich inspired by the 1940’s cartoon characters, “Blondie” and "Dagwood.” For more information about Elizabeth Madden and the recipes she explores, visit her website.
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Dagwood Sandwich
· Multigrain bread slices
· Butter
· 2-4 lettuce leaves
· Cooked chicken breast, sliced
· 1 hard-boiled egg, sliced
· 1 slice of Swiss cheese
· 1 tomato, sliced
· 2 smoked salmon slices
· 2 slices of onions
· Pimento olives, sliced
· 1 slice of pickled beets
· 1 tablespoon mayonnaise
· 1 slice of fresh pineapple
· 1 tablespoon Thousand Island dressing
· 1 tablespoon baked beans
Yields: 1 sandwich
Prep Time: 15 minutes
Cook Time: none
Start with a buttered bread slice. Top with a couple of lettuce leaves, add the sliced chicken, Thousand Island dressing, sliced egg, sliced olives, sliced cheese, sliced beets, salmon, sliced tomatoes, mayonnaise, pineapple slice, baked beans, lettuce and top with a buttered bread slice.
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Waldorf Salad
· 4 green apples, cubed
· 4 celery ribs, cubed
· 12 grapes, cut in half
· 1/3 cup dry roasted almonds, roughly chopped
· 1/3 cup mayonnaise
· Salt
· Pepper
· Juice of 1/2 lemon
· Lettuce leaves
Yields: a serving for 4
Prep Time: 15 minutes
Cook Time: none
· Place the apples, celery and grapes in a bowl.
· Add the mayo and toss to mix.
· Before serving, add the nuts and adjust the seasoning to desired taste.
· Add the lemon juice.
· Place the lettuce leaves on a platter and top with the salad mixture.
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Carrot Soup
- 2 tablespoons butter
- 2 cups carrots, peeled and cubed
- 1 medium-sized onion, chopped
- 1 shallot, chopped
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup water
- 1/2 cup breadcrumbs
- 1 quart broth
- 1 cup heavy cream
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 40 minutes
· Melt the butter in a Dutch oven.
· Add the onions and shallots. Cook until translucent.
· Add the carrots, water, salt and sugar. Cover and cook on medium heat for 10 minutes.
· After 10 minutes, add the breadcrumbs and broth.
· Simmer for 30 minutes until the carrots are tender.
· Place in a blender and puree.
· Return to the Dutch oven and add the cream.
· Serve warm.
