Pork Supreme (Charleston Receipts, 1950)

Pork Supreme
(Charleston Receipts, 1950, 12th printing 1963)


3 strips of bacon
1 lb. of lean pork that has been coarsley ground
1 egg plant (diced)
1 cup of diced green peppers
1 cup of diced onions
1 cup of diced celery
2 tsp. of ground ginger
1/4 cup of soy sauce
1 can of bean sprouts
1/2 cup pecans

Fry bacon, remove from pan and add pork, stirring constantly until it is well-cooked but not brown. Add diced vegetables and two cups of water. Mix well. Add ginger and soy sauce. Cook until tender, then add bean sprouts and pecans and cook for 5 minutes. Serve over steamed rice. This receipt calls for NO salt.

Serves 6.

Cheddar Spinach Quiche (Kraft, The Greatest Food Show in the Land, 1982)

Cheddar Spinach Quiche

1 10-oz package frozen chopped spinach, cooked
2 cups (8 oz) shredded Kraft sharp natural cheddar cheese
2 tablespoons flour
1 cup milk
2 eggs, beaten
3 crisply cooked bacon slices, crumbled
1/2 tsp salt
Dash of pepper
1 9-inch unbaked pastry shell

Drain spinach well on paper towels. Toss cheese with flour. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell. Bake at 350, 1 hour.  Garnish with additional bacon if desired.

6 servings.

Cheese Dreams (Betty Crocker's Cookbook for Boys and Girls, 1960)

Cheese Dreams
(Betty Crocker's Cookbook for Boys and Girls, 1960)

Place on rack under broiler:

3 English muffins, split in half and buttered
6 slices of bacon, cut in half

Toast muffins on one side and remove from rack.

Broil bacon until crisp.

Top each muffin half with thick tomato slice, 2 broiled bacon strips, thin slice of processed cheese.

Return to broiler and broil 5 inches from heat until cheese melts.  Serve at once. 6 Servings.

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.

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.

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.

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.