Midwest Chili (Kraft)

Midwest Chili
Source:  The Greatest Food Show in the Land, Kraft Cookbook
The Best of Kraft Television Recipes

1 lb ground beef
1/3 cup chopped onion
1 16 oz. can kidney beans
1 cup water
1.2 cup Kraft Barbecue Sauce
1 tablespoon chili powder
1/2 tsp salt

Brown meat, drain.  Add onion, cook until tender. Stir in remaining ingredients, and simmer 20 minutes, stirring occasionally.

Four  1 cup servings.

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.