Crunchy Tuna Casserole
Chicken of the Sea Tempting Tuna Cookbook 1976

8 oz egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 (10 oz) package frozen peas and carrots,cooked and drained
1 cup sliced mushrooms
13 ounces Chicken of the Sea Solid White (albacore) tuna, drained and flaked
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or magarine

Preheat over to 350.  Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna,thyme, sale and  pepper. Pour into oiled 2 quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered 25-30 minutes or until hot and bubbly.

Barbecue Sauce (McCormick, 1965)

Barbecue Sauce (Quick and Easy)
McCormick Advertisement 1965

Combine 1 cup ketchup, 1/2 cup vinegar, 1 teaspoon Worcestershire sauce and the following McCormick or Schilling products:

1 teaspoon instant minced onion
1/2 teaspoon Season-All
1/4 teaspoon Barbecue Spice
1/8 teaspoon EACH Garlic Salt and Black Pepper

Mix well and use to brush spareribs, hamburgers,chicken, steak during grilling. Makes about 1 1/2 cups.

Glazed Carrots (Greer Garson Recipe)

Glazed Carrots
Recipe from Greer Garson, 1965 Ladies Home Journal

Glazed Carrots

15 small carrots, scraped and cut in half lengthwise
6 tablespoons butter
Juice of 1/2 lemon
3 tablespoons brown sugar
Salt and pepper to taste
1 tablespoon minced parsley


 Boil carrots in water until tender. Drain well. In large, heavy skillet,  melt butter, add lemon juice and brown sugar and heat until mixture becomes bubbly and syrup-like (about 5 minutes). Add the carrots and heat, spooning mixture over carrots until they are well glazed. Add salt and pepper, and just before serving, stir in  parsley.  Makes about 6 servings.

Chicken Salad - Ocean Spray Cranberries (1965)

Make Chicken Salad - It's Cool!

"And give it a festive touch by adding cubes of Ocean Spray Jellied Cranberry Sauce. That unique cranberry flavor gives the salad a fresh, clean taste!"

Hamburger Vegetable Soup

Hamburger Vegetable Soup
Source: Nancy Carter's Cookbook of  Tested Recipes

1 lb. ground beef
2 cups diced carrots
1/2 cup diced celery
1 medium onion, chopped
1/4 cup uncooked rice
2 teaspoons salt
1/4 teaspoon pepper
1 can (No. 303) Tomatoes
4 cups boiling water

Buy ground beef with an extra amount of suet thrown in. This adds to the flavor and richness of the soup. Place all ingredients in a large kettle, cover tightly, bring to boiling point.

Reduce heat and simmer one hour.  Makes 2 quarts. Serve with Garlic Bread.

Old Fashioned Eggless Applesauce Cake

Old Fashioned Eggless Applesauce Cake
Source:  Old newspaper recipe tucked inside a 1950's cookbook

2 cups packed brown sugar
2 cups raisins
2 1/2 cups dried apples,  cooked and still warm, or warmed canned applesauce (note quantity for applesauce is not given)
1 cup butter or shortening
1 cup chopped nuts
3 teaspoons baking soda
1 teaspoon cinnamon
3 cups sifted, all purpose flour

Mix together brown sugar, raisins, applesauce, butter and nuts. 
Mix together soda, cinnamon and flour and add to brown sugar mixture.

Pour batter into greased and floured 10 inch tube pan and bake at 350 for 55-60 minutes or until the cake tests done. Cool for 10 minutes, remove from pan and cool. Frost with caramel frosting.

Vegetable Platter

Vegetable Platter
1965 Better Homes and Gardens Magazine Recipe

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.

Souffleed Broccoli - 1965 Kraft Recipe

Souffleed Broccoli
1965 Kraft Advertisement

1/3 cup chopped onion
1 tablespoon oil
1 10-oz package frozen broccoli spears, cooked
6 eggs, beaten
1/4 cup milk
1/2 tsp garlic powder
Dash of pepper
1/2 cup Kraft Grated Parmesan Cheese

Cook onion in oil in 8 inch skillet until tender, cover with broccoli. Combine eggs, milk and seasonings, pour over broccoli. Sprinkle with cheese. Cover and cook over low heat 15 minutes. Cut in wedges and serve immediately.

Wonder Grills - 1965 Kraft Miracle Whip Recipe

Wonder Grills
1965 Kraft Miracle Whip Advertisement

Sliced white bread

Velveeta Pasteurized Cheese Spread, sliced

Pimiento luncheon meat slices

Kraft prepared mustard

Miracle Whip Salad Dressing

Cover a slice of bread with Velveeta slices, meat and a second slice of bread spread with mustard. Spread outside of sandwich with Miracle Whip. Grill on both sides until lightly browned. There is no need to grease skillet - Miracle Whip keeps grilled sandwiches from sticking!

Hot Dr. Pepper

Hot Dr. Pepper
1966 Dr. Pepper Ad

..Just heat Dr. Pepper in a saucepan until steaming hot. Then pour over thin slices of lemon!

Strawberry Ice Cream Ring

Strawberry Ice Cream Ring
1966 Duncan Hines Cake Mix Advertisement

Mix one Duncan Hines Deluxe Yellow Cake Mix as directed on package.  Bake in buttered and floured 12 cup (3 quart) ring mold at 350 for 35-45 minutes, until cake springs back when touched lightly with finger.

Cool in pan (right side up) 15-20 minutes; remove from pan. Serve with strawberry ice cream in center. Decorate with whipped cream and strawberries.

At altitudes over 3500 feet: Mix cake as directed on side panel of package. After mixing, remove 3/4 cup of batter and bake as cupcakes. Bake remaining batter as directed at 375 for 30-40 minutes.

Macaroni Ham Bake

Macaroni Ham Back
1961 Franco American Macaroni Advertisement

In 1 1/2 quart casserole, mix 2 cans Franco-American macaroni, 2 tsp. prepared mustard and 1 cup cooked mixed vegetables. Cut a 12 oz. can of luncheon meat into strips, arrange around edge of casserole.

Bake at 350 for 30 minutes.

In place of luncheon meat, mix 1 1/2 cups diced cooked ham with macaroni and vegetables.

4 to 5 Servings.

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Cheese 'n Egger (Miracle Whip 1961)

Miracle Whip advertisement, Ladies Home Journal, June 1961

Cheese 'n Egger

4 sesame seed buns
4 Kraft Deluxe slices Pasteurized Process American Cheese
Miracle Whip
4 eggs, scrambled
1 tbsp. chopped onion
Salt and pepper

Cut each bun into three slices, crosswise. Toast on a baking sheet with the cheese atop each center slice. Now spread Miracle Whip's luscious texture and zippy flavor on every bun. Season the scrambled eggs with onion, salt and pepper. Spoon onto bottom buns. Stack buns as in picture.

Broccoli Stir Fry

Broccoli Stir Fry
Source: Cooking with Faith Cookbook, Faith Evangelical Lutheran Church, Faith, North Carolina

Broccoli, broken into pieces
Fresh mushrooms, sliced
Water chestnuts, sliced
Garlic powder
Salt and Pepper to taste
Thin spaghetti
Parmesan cheese
Olive oil

Pour a generous amount of olive oil into wok. Stir fry vegetables about 3 minutes and sprinkle with garlic powder. Toss with one package cooked spaghetti. Add salt, pepper, cheese.

Gorgonzola Walnut Salad

Gorgonzola Walnut Salad
Source: Beyond Chiles, A Collection of Recipes from St. Paul's Angelican Church, San Miguel de Allende, Mexico

4 oz. gorgonzola cheese, crumbled
1/4 cup olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 medium head romaine lettuce, torn in pieces
1 cup walnuts, toasted

Process cheese, oil, vinegar, salt and pepper in blender. Combine lettuce with walnuts and toss with dressing.

Mandarin Pineapple Mousse

Mandarin Pineapple Mousse
Ladies Home Journal 1961


4 envelopes low calorie lime gelatin
2 cups hot water
1 can (1 lb) dietetic pineapple
2 Tbsp. lime juice
2 cups plain yoghurt
Mandarin oranges, fresh pineapple chunks, mint (garnish)

Dissolve gelatin in hot water. Drain pineapple and measure liquid and enough water to make one cup. Add lime juice and gelatin. Chill until syrupy. Fold in yoghurt and beat smooth. Chop pineapple very fine and add. Pour into 6 cup mold and chill until set. Unmold on platter and garnish with oranges, pineapple chunks and mint. Makes about 8 servings, 100 calories/serving.

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Atlanta Chicken Casserole

Cornbread
Source:  A Century of Faith, Holy Trinity Evangelical Lutheran Church, Gastonia, NC

6-8 chicken breasts, skinned
2 cans cream of chicken, cream of celery or cream of mushroom soup
8 oz. sour cream
1 1/2 cup Ritz Crackers, crushed
1/4 cup melted butter

Mix together soup and sour cream, pour over chicken. Put crushed crackers on top of chicken and soup and pour melted butter on top of crackers. Bake at 350 for 1 1/2 hours.

Baked Beans

Baked Beans
Source: Prayer Warrior House Cookbook, Virginia

2 15 oz. cans pork and beans
1 c. chopped onion
2 Tbsp. mustard (do not heap)
1/2 c. ketchup
1/4 c. pancake syrup
1 tsp. celery seed
1/2 c. brown sugar
4 slices bacon

Fry bacon, crumble and add both bacon and grease, with all other ingredients and mix well.  Bake at 350 for about 30-40 minutes or until very hot, or microwave on BAKE for 20 minutes.

Freckle Face Taters

Freckle Face Taters
Source: Corning Arkansas Cookbook Women's Auxiliary Corning Citizens Band (1970)


 2 large potatoes, baked
1/4 cup grated cheddar cheese
4 Tbsp butter
2 Tbsp milk
1/4 tsp Tabasco sauce
1/8 tsp salt
1 tsp Worcestershire sauce
1/2 cup crushed croutons or bread crumbs

Quarter hot potatoes lengthwise and place in bake and serve dish.  Sprinkle grated cheese over potatoes. Melt butter in skillet and add remaining ingredients, stirring until crushed croutons are moist. Crumble mixture over potatoes and broil until cheese has browned.

 

Korean Beef

Korean Beef
Source: Cooking with Friends, Brunswick Community Hospital, Supply, North Carolina

1 lb slice beef, paper thin
2 Tbsp. soy sauce
4 Tbsp. water
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. sesame seeds
2-3 chopped green onions
1-inch grated fresh ginger
1 large crushed garlic clove

In large fry pan, marinate beef overnight.  Gently stir fry quickly in juice. Great with rice, salad or mixed vegetables.

Tomato Pudding

Tomato Pudding

Source:   Charlotte Quilters Guild is Cooking - A Book of Favorite Recipes


4 c. dried bread crumbs
2 c. tomato puree
1 c. light brown sugar
1 c. melted butter
1/2 c. water
1/2 tsp. salt

Pour butter over bread cubes. In a saucepan, mix and simmer tomato puree, water, sugar and salt.  Simmer 5 minutes. Pour over bread cubes. Place in pan of hot water. Bake at 375 for 45-50 minutes.