Eggs Delmonico (Betty Crocker, Dinner for Two, 1958)

Eggs Delmonico
Betty Crocker Dinner for Two Cookbook,1958

10 1/2 oz. can condensed cream of mushroom soup
1/2 tbsp. sliced pimiento
1/4 cup grated cheese
4 hard cooked eggs, cut in quarters

Heat soup over low heat. Stir in pimiento and cheese. Carefully fold in eggs. Continue cooking over low heat until cheese is melted. Serve immediately on hot buttered toast, sprinkled with paprika and garnished with parsley. 2-3 Servings.

Mulligan Stew (Betty Crocker Cookbook for Boys and Girls, 1960s)

Mulligan Stew
(Betty Crocker Cookbook for Boys and Girls, 1960s)

This is from the Campfire Cooking chapter.

In a small amount of hot fat in a heavy frying pan, brown 1 pound stew meat, cut in small pieces.

Add 1 teaspoon salt.

Stir in: 1 can condensed tomato soup, 1 can water.

Cover tightly and let cook slowly until tender (about 1 1/2 hours).  If fire gets too hot, take from heat occasionally to keep at a simmer. When meat is tender, add:

3 carrots,cut in thick slices
3 potatoes, quartered
3 onions, halved

Continue cooking slowly, about 30 minutes.  If there is not enough juice, add water during cooking. If too thin, take off lid and cook sauce until thickened.

Shortcake Kolaches (The Bisquick Cookbook, 1964)

Shortcake Kolaches 
(The Bisquick Cookbook, 1964)

"Rich and quick to make with any jam or jelly"

Heat oven to 425. Make shortcake dough from basic recipe. Roll 1/2 inch thick. Cut out 6 3" short cakes. Dip fingers in flour and press a deep indentation (about 2" across) in center of each shortcake; fill with a heaping tablespoon of your favorite jam.

Bake about 10 minutes or until lightly browned. Serve warm with whipped cream, commercial sour cream or cream.

NOTE: Be sure to make a deep indentation and do not let filling spill over sides.

 Basic Shortcake Recipe:
2 cups Bisquick
3/4 cup cream, (or 1/2 cup milk + 1/4 cup melted butter or margarine )
2 tbsp sugar, if desired.

Heat oven to 450. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times on cloth covered board, lightly dusted with flour to prevent sticking. Roll dough 1/2 inch thick. Cut with floured 3" cutter. Bake on ungreased baking sheet about 10 minutes or until nicely browned. Makes 6 shortcakes.

Couscous (Moroccan Style), The Olympic Kitchen Cookbook 1983)

Couscous (Moroccan Style)
Source: The Olympic Kitchen Cookbook, 1982, ARA Services

1/4 cup chopped onion
1/4 cup butter
1 cup boiling chicken broth
1 cup pre-cooked Medium Grain Couscous

In 1 quart saucepan, cook onions in butter until tender. Add boiling broth and couscous, stir. Remove from heat; cover with tight fitting lid. Let stand, without stirring, for about 5 minutes.

Turn onto serving dish and fluff with fork. Makes 2 cups or 4 servings.

Use as a substitute for rice or potatoes. Serve topped with stewed meat or vegetables.

Chinese Spareribs (Wokcraft Cookbook, 1972)

Chinese Spareribs
Source: Wokcraft Cookbook, 1972

Trim fat and chop a side of spareribs into 1 inch portions.

Make a sauce with

2 tablespoons brown bean sauce
1 clove minced garlic
1 piece minced fresh ginger

Stir fry sauce in 3 tablespoons oil in wok. Add spareribs and continue frying for one minute.

Add 3/4 cup water and 1 tablespoon sugar and bring to boil. Reduce heat and simmer 20-25 minutes. Glaze with paste of 2 teaspoons corn starch in 1 tablespoon cold water. Garnish spareribs with minced green onion and Chinese parsley.

Artichoke Mushroom Velvet (Better Homes & Gardens 1968)

Artichoke Mushroom Velvet 
Source: Better Homes & Gardens, March  1968

"Elegant and easy entree for a ladies' luncheon..."

2 9-ounce packages frozen artichoke hearts, cooked and drained (3 1/2 cups)
1 6-ounce can broiled sliced mushrooms, drained
1 envelope chicken gravy mix
Dash crushed thyme
Dash crushed marjoram
4 ounces process Swiss Cheese, diced (about 1 cup)
1 tablespoon dry white wine
1 cup buttered soft bread crumbs

Combine artichokes and mushrooms; divide among 4 or 5 ramekins or place in 1 quart casserole. In small saucepan, prepare chicken gravy mix according to package directions. Remove from heat, add thyme, marjoram and cheese; stir just until cheese melts. Add wine, pour over vegetables. Top each with a wreath of buttered bread crumbs.

Bake,uncovered, in moderate over (350) for 25 minutes for ramekins or 30 minutes for casserole.

Makes 4 or 5 servings.

Baked Meat Sandwich (So Quick with New Bisquick, 1967)

Baked Meat Sandwich
Source: So Quick with New Bisquick, 1967

1 lb. ground lean pork or ground beef
1/2 cup chopped onion
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tbsp chopped parsley
1 1/2 tsp salt
1/4 tsp Tabasco
Biscuit dough
2 tbsp mayonnaise or salad dressing

Heat oven to 400. Grease square pan 8 x 8 x 2 inches or 4 individual casseroles.  In large skillet, cook and stir meat and onion until meat is lightly browned. Spoon off drippings. Stir in cheeses, egg, parsley, salt and Tabasco. Remove from heat, set aside.

Prepare biscuit dough from basic recipe - add mayonnaise with the water. With floured fingers, pat half the dough in prepared pan. Spread meat mixture over dough. Turn remaining dough onto meat mixture; with floured fingers, spread over meat.

Bake 25-30 minutes. Serve hot. 4-6 servings.

Biscuit Dough:
2 cups Bisquick
1/2 cup cold water

Stir ingredients with fork to a soft dough. Gently smooth dough into a ball on floured cloth covered board.

Lemorange Refresher (Waring Blender Booket)

Lemorange Refresher
Source: Stay Fit as a Fiddle, Waring's Health and Diet Recipes, Not Dated

1 envelope unflavored gelatin
1/3 cup boiling water
Rind of 1/2 lemon
1/3 cup sugar
2 tablespoons lemon juice
1 cup orange juice
1 heaping cup crushed ice

Put into container of Waring blender the gelatin, water and lemon rind. Cover and blend on high speed for 40 seconds. Add sugar, lemon juice, orange juice and ice. Cover and blend on high speed for 30 seconds or until smooth. Spoon into serving dishes.

Serves 4

Meal-In-One-Sandwich (circa 1960's)

Meal-In-One-Sandwich
National Restaurant Association Prize Contest Brochure, circa 1960's

6 large slices enriched white bread, at least 6 inches wide, toasted
12 slices bacon, crisply cooked
6 medium tomatoes, sliced
3/4 cup creamy French dressing
6 eggs, poached
1 1/2 cups shredded American cheese
Cream Sauce (recipe follows)

Cover each toast slice in order with

2 bacon slices
tomato slices
French dressing
Egg
Cream Sauce
Cheese

Place on baking sheet. Broil until cheese melts. Serve hot.

Cream Sauce:
3 tablespoons butter or margarine
3 tablespoons enriched flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk

Melt butter or margarine in saucepan over low heat. Stir in flour, salt and pepper to form a smooth paste. Add milk gradually, stirring constantly.  Cook over moderate heat until thickened, stirring frequently.

Makes 6 sandwiches.

Bell Ringer (Wesson Oil, Not Dated)

Bell Ringer
101 Glorious Ways to Cook Chicken, Wesson Oil

1 eggplant, sliced
1 onion, chopped
1/4 cup Wesson
1 cup chicken gravy
1 teaspoon Worcestershire Sauce
2 cups cubed cooked chicken
2 pimientos, in strips
Salt and pepper to taste
2 tablespoons chopped parsley or celery leaves
2 slices bread, cubed

Cook eggplant and onion in Wesson until lightly browned. Add gravy and Worcestershire. Cover, cook slowly about 10 minutes, until done. Top with remaining ingredients, ending with bread.  Simmer without cover 5 minutes or until thoroughly hot. 6 servings.

Yam Nuggest (Wesson Oil, Not Dated)

Yam Nuggets
101 Glorious Ways to Cook Chicken, Wesson Oil

Combine 1 cup each diced cooked chicken or turkey and mashed yams. Season with salt and pepper. Dip small spoonfuls into a beaten egg, roll in crushed corn flakes. Deep fry just until browned in Wesson heated to 350.

10-12 Nuggets

Ring Around Tuna (Bisquick, 1967)

Ring Around Tuna
So Quick with New Bisquick, 1967

1 egg, slightly beaten
2 cans (7 oz each) tuna, drained and flaked
1/2 cup chopped onion
1/2 cup shredded sharp cheddar cheese
1/2 cup chopped parsley
1 tsp celery salt
1/4 tsp pepper
Biscuit Dough (recipe follows)
Cheese Sauce (recipe follows)

Heat oven to 375. Grease baking dish. Reserve 2 tbsp of the egg.

Mix remaining egg, tuna, onion, cheese, parsley, celery salt and pepper. Prepare Biscuit Dough and roll dough into rectangle, 15 x 10 inches. Spread with tuna filling. Roll up, beginning at wide side. Place seam side down in ring on prepared baking sheet.  Pinch ends together. Make 12 cuts, each 2/3 of of the way through ring at 1 inch intervals. Turn each piece on its side, brush with reserved egg. Bake 25-30 minutes. Serve with hot Cheese Sauce. Serves 4-6.

Cheese Sauce:
Melt 1/4 cup butter over low heat. Blend in 1/4 cup Bisquick and 1/4 tsp. EACH salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in 2 cups milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in 1 cup shredded cheddar cheese, stirring until cheese melts.

Biscuit Dough:
2 cups Bisquick
1/2 cup cold water

Stir ingredients with fork to a soft dough. Gently smooth dough into a ball on floured cloth covered board.

Speedy Spinach Crepes (1976 M'Sieur Crepe Electric Crepemaker)

Speedy Spinach
1976 M'Sieur Crepe Electric Crepemaker, Sunbeam

2 medium onions, thinly sliced
2 cloves garlic, minced
2 Tbsp oil
2 medium tomatoes, peeled and chopped
2 cups chopped spinach, cooked and drained
Salt and pepper to taste
1/2 cup sliced mushrooms
1/4 tsp. rosemary
1 cup grated cheddar cheese

Yield: 3 cups

In frypan, saute onion and garlic slowly in oil until very tender. Add tomato, mushrooms, spinach and seasonings. Heat thoroughly. Place a spoonful of filling on each crepe. Top with cheese and roll.

Potato Nests (250 Ways to Cook Potatoes)

Potato Nests
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"Crispy potato nests for holding creamed foods are easy to make."

 Pare 3 large potatoes, cut lengthwise into tiny strips.  Heat in small amount of  fat until nearly tender but not brown.

Remove from fat, sprinkle with salt, and arrange potatoes against sides and bottom of  large, deep muffin pans, pressing firmly into place.

Bake in hot oven (450) 15 minutes. Serve hot, filled with any creamed fish, meat or poultry.  Makes 6 nests.

(Cut potatoes into thin slices as for chips or with lattice vegetable cutter instead of into strips and use as above.)

Cream of Potato Soup (250 Ways to Cook Potatoes, 1950)

Cream of Potato Soup
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"The secret of good potato soup is creamy richness and a liberal hand with the seasonings." 

4 large potatoes
1/2 onion, cut fine
1 1/2 quarts water
2 teaspoons salt
1 tall can evaporated milk
Dash pepper

Pare and dice potatoes. Add onion, salt and water. Boil until tender, drain, saving water. Mash potatoes.

Combine potato water and milk and heat to boiling. Add pepper and mashed potatoes, blend thoroughly.

Serves 6-8.

Paintbrush Cookies (Betty Crocker Cookbook for Boys and Girls)

Paintbrush Cookies
Betty Crocker Cookbook for Boys and Girls,1960's


Mix thoroughly:

1/3 cup soft shortening
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp vanilla

Stir in:

2 3/4 cups sifted Gold Medal Flour
1 tsp. soda
1 tsp salt

Chill. Heat oven to 375. Roll dough out on floured pastry cloth, using floured covered rolling pin. Roll to 1/4 inch thickness. Cut in different shapes.

Set on greased baking sheet. Paint designs with Egg Yolk Paint.

Bake 8-10 minutes. For clear colors, do not let cookies brown.

Egg Yolk Paint

Blend well one egg yolk and 1/4 tsp water. Divide mixture among several small custard cups. Add a different food coloring to each cup to make bright colors. Paint designs on cookies with small paintbrushes. If egg yolk paint thickens on standing, add a few drops of water.

Drum Cake (Betty Crocker Cookbook for Boys and Girls )

Drum Cake 
Betty Crocker Cookbook for Boys and Girls,circa 1960's

Bake cake in layers as directed on Betty Crocker's Chocolate Devil Food Cake Mix package. Frost cooled cake with Betty Crocker Fluffy White Frosting mix.

On sides of cake, press striped peppermint candy sticks at angles into icing all around cake. Set a maraschino cherry at ends of each stick. If you like, cross 2 candy sticks on top of cake for drumsticks.

Danish Aebleskiver (Bisquick Cookbook, 1964)

Danish Aebleskiver
Bisquick Cookbook, 1964

"Denmark's housewives make these egg-rich little pancake balls in special cast iron pans, turning them to brown with their steel knitting needles."

2 cups Bisquick
3/4 cup milk
5 egg yolks, unbeaten
5 egg whites, well beaten but not dry

Beat Bisquick, milk and egg yolks with rotary beater until well blended. Fold in egg whites. Place small amount of butter or margarine in each cup of Danish Cake Pan. Heat pan slightly.  Fill 2/3 full of batter. Cook until bubbly. Turn carefully with metal skewer; finish baking on the other side. Remove from pan onto paper towels. Sprinkle confectioner's sugar over top and serve with lingonberry jam.  Makes about 42.

 

Fresh Tomato Shortcake (Bisquick, 1964)

Fresh Tomato Shortcake
The Bisquick Cookbook, 1964

Make 6 individual shortcakes from basic Bisquick recipe (recipe below), except omit sugar. While shortcakes are baking, prepare cheese sauce (recipe below).

Broil 6 slices bacon. Slice about 5 peeled, ripe, mediums sized tomatoes. Split and butter warm shortcakes. Place tomato slices between layers and on top. Sprinkle with salt and pepper to taste. Serve with hot cheese sauce and garnish each serving with a crisp bacon strip. 6 Servings.

Cheese Sauce:
1/4 cup butter or margarine
1/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mustard (if desired)
2 cups milk
2 cups grated sharp cheese

Melt butter over low heat. Blend in Bisquick and seasonings. Cook over low heat, stirring until smooth and bubbly. Take off heat and stir in milk. Bring to a boil- boil one minute, stirring constantly. Stir in cheese until melted.

Basic Shortcake Recipe:
2 cups Bisquick
3/4 cup cream, (or 1/2 cup milk + 1/4 cup melted butter or margarine )
2 tbsp sugar, if desired.

Heat oven to 450. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times on cloth covered board, lightly dusted with flour to prevent sticking. Roll dough 1/2 inch thick. Cut with floured 3" cutter. Bake on ungreased baking sheet about 10 minutes or until nicely browned. Makes 6 shortcakes.

Orange Juice Jelly (1951 Sure-Jell Ad)

Orange Juice Jelly
1951 Sure-Jell Ad

1 box Sure-Jell
2 cups water
3/4 cup (6 oz can) concentrated Bird's Eye Orange Juice
3 1/2 cups sugar

Measure Sure-Jell and water into large sauce pan, mix well.  Place over high heat, bring to a full rolling boil, boil hard for one minute, stirring constantly. Reduce heat to low. Add orange juice, sugar. Stir until both are completely dissolved. (Do not boil). Remove from heat, skim, pour quickly into glasses. Paraffin.

Heavenly Peach Salad (Kraft Mayonnaise Ad 1951)

Heavenly Peach Salad

Drain a No. 2 1/2 can of cling peach halves, reserving 1/2 cup of the juice.Cut all but 2 of the halves into small pieces. Cut the 2 halves into thick slices. If  you use fresh peaches, you will need about 4 medium size.

Soften one envelope gelatin in 3 tablespoons cold water. Dissolve in hot peach juice. Cool.

Soften 1 8-oz package Philadelphia Brand Cream Cheese and gradually blend in 1 1/2 tablespoons lemon juice and 1/2 cup Kraft Mayonnaise. (because you need true mayonnaise at its finest!)

Whip 1/2 cup  heavy cream. Add cut up peaches to cream cheese-mayonnaise mixture. Blend in cooled gelatin mixture and fold in whipped cream. Pour into 4 individual molds and chill until firm. Unmold on crisp lettuce on salad plates. Garnish with maraschino cherries and the peach slices.

Beef n Vegetable Casserole (Campbells Easy Ways To Delicious Meals, 1968)

Beef 'n Vegetable Casserole
Campbells Easy Ways To Delicious Meals, 1968

1/4 cup finely diced onion
Dash leaf thyme
1 tablespoon butter or margarine
1 can (10 3/4 oz) beef or mushroom gravy
1 1/2 cups cubed cooked beef
1 cup cooked peas and carrots
4 servings instant mashed potatoes, prepared

Cook onion with thyme in butter until tender. Combine with gravy, beef, peas and carrots in 1 1/2 quart casserole. Spoon potatoes around edge of casserole. Bake at 450  for 20 minutes or until hot. 4 Serving.

Fashion Parade of Dressings (Blue Plate Ad 1950's)

All 3 dressings "glamourize" seafood, meat or plain green salads!

Tartar Mayonnaise
Mix chopped green pepper and pickle relish with Blue Plate Mayonnaise. If you wish, garnish with finely chopped radish for color contrast

Quick Thousand Island Dressing
Thoroughly blend catsup or chili sauce with Blue Plate Mayonnaise and fold in finely cut celery. "Specially" nice with lettuce wedges.

Zesty Mayonnaise
To Blue Plate Mayonnaise, add crumbled bleu cheese (or grates sharp American cheese) and chopped green onion. Garnish with green onion.

London Beef Pie (Dinty Moore Ad 1951)

London Beef Pie
(Dinty Moore Ad 1951)

Prepare pastry for two-crust pie as directed on package of your favorite pie crust mix.  Fit one round of pie crust into 8 inch round pan.

Fill pan with Dinty Moore Beef Stew (contents of one can).  Place top crust over filling, seal and flute. Cut slits for escape of steam.

Bake in hot over (450 degrees) for 10 minutes, then at 375 for about 30 minutes. Serves 4.

Party Potato Salad (Ann Page Ad 1951)

Party Potato Salad
(Ann Page Ad 1951)

Dice 5 potatoes while warm and add 1 cup Ann Page salad dressing or mayonnaise, 1 1/2 tsp. salt, dash Ann Page pepper, 1/4 cup Ann Page Sweet Garden Relish, 2 hard cooked eggs, 1/2 cup chopped cucumber, 1/2 cup cooked or raw peas, 1 small chopped onion, 1 cup chopped celery.   Toss lightly. Chill thoroughly. Arrange in red and green cabbage leaves or lettuce, garnish with peas and pimento.

5 Servings (in 1951, only 15 cents a serving!)

Man-Winner Tomato Salad (1951 - Wesson Oil)

Man-Winner Tomato Salad
 (1951 - Wesson Oil Advertisement)

Cut 6 red-ripe tomatoes into wedges or slices.  Top with 1 mild onion, chopped, parsley to taste, and two tablespoons capers (optional).  Dressing recipe below.

Wesson 1-Minute French Dressing

1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
1/8 tsp. paprika
1/3 cup Wesson Oil
2 tbsp. vinegar or lemon juice

Shake together in covered jar. Shake again before serving. Makes 1/2 cup dressing.

Variations:

Celery Seed Dressing: To 1/2 cup of Wesson Dressing (above), add 2 tsp. sugar, 1/4 tsp. celery seed,  and 1 tbsp. catsup. Rub 4 butter-type crackers with garlic and crumble into dressing. For fruit or green salads, too.

Chili Dressing: To 1/2 cup of Wesson Dressing, add1/2 tsp sugar, 2 tbsp chili sauce.  (For greens, meat, seafood salads).