Veal Scallopine with Apples

There's only one thing that bugs me about this recipe. The photo shows slivered almonds and raisins (or some other small wrinkled thingies) while the recipe never mentions them. Grrrr.

Veal scallop 83 copy

Plume deVeau Scallopine with Apples
Recipe from 1983 Plume de Veau advertising

Sprinkle 1 lb. thin veal slices with salt, pepper and dredge in flour. Brown slices in heavy skillet in 2 tbsp. butter, about 5 minutes per side. Remove meat to warm platter, pour off half the fat. Add 2 tbsp. dry white wine to skillet, bring to boil, add 1 cup evaporated milk and cook down until sauce thickens. In separate pan, heat 1 tbsp. butter, add 2 sliced, peeled apples, tossing gently for 5 minutes. Spoon apples and sauce over meat. Serves 4 to 6.


An 80s coiffure to go along with the fancy 80s recipe above.

Vintage ad 80s hair

Image via Found in Mom's Basement

Grape-Nuts Puff Pudding

This recipe was clipped from a 1950s cereal box. The clip says that this is one of Grape-Nuts' most popular recipes — at least it was in the 50s.


Grape-Nuts Puff Pudding
Recipe from a Grape-Nuts box from the 1950s

1 tsp. grated lemon rind
1/4 cup butter
1/2 cup sugar (1/2 cup honey may be substituted for sugar)
2 egg yolks, well beaten
3 tbsp. lemon juice
2 tbsp. flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Cream the lemon rind and butter together until well blended. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, the pudding has a cake-like layer on top with custard below. Serve warm or cold, with plain or whipped cream. Serves 6.

Click here for another "Grape-Nuts greatest recipe," Grape-Nuts Bread.


Screen Shot 2016-10-14 at 2.48.47 PMClick here to watch an old Grape-Nuts TV commercial featuring Don Knotts and Andy Griffith in character as Barney Fife and  Andy Taylor.


Recipe via Recipe Curio

1951 Spanish Chicken Loaf

 Not exactly sure why this dish is called Spanish Chicken Loaf. 1951 American cuisine was not very adventurous, so it could have been the addition of the pimientos that gave this dish its international aura. That's kind of adorable.

The recipe comes from the fictional Sue Swanson's recipe box.


Spanish Chicken Loaf
From "Sue Swanson's recipe box" in 1951 Swanson advertising

2 cups cooked rice
2 eggs, slightly beaten
1/2 cup soft bread crumbs
3/4 cup tomato juice
1/2 tsp. salt
1/4 tsp. paprika
2 6-oz. cans Swanson Chicken
2 tbsp. diced pimiento 
1 tsp. minced onion
1/4 cup diced celery
1/2 cup diced green pepper

Blend all ingredients thoroughly and pour into well-greased loaf pan. Bake in a moderate (350˚) oven until firm, about 40 minutes. Loosen sides from pan and unmold onto tray, Makes 8 servings.

Green pepper rings, pimiento and hard-cooked egg slices make colorful garnish.

Click here for a more recent recipe from Swanson's Chicken.


Here's another Swanson ad from the 1950s featuring Sue Swanson.

Screen Shot 2016-10-14 at 11.23.56 AM

Recipe via Digital File Photo
Image via Period Paper

Three boozy desserts from 1970

Proof you can have your cocktail and eat it, too.

1970 dessert recipes

Two Striper Parfait
Pour 1/2 oz. Hiram Walker Green Creme de menthe in parfait glass, spoon in some ice cream. Add 1/2 oz. Hiram Walker Brown Creme de Cacao, more ice cream, and so on, until the glass is full. Put in freezer.

Melon Balls Deluxe
Scoop out 2 different kinds of melons with ball-shaped cutter. Marinate balls in opposite shells, using 2 to 4 oz. Hiram Walker Orange Curacao. Chill and serve.

Hawaiian Parfait
Place pineapple ring in a solid stem champagne class and top with a generous scoop of vanilla ice cream. Pour over 3/4 oz. Hiram Walker Green Creme de Menthe. Sprinkle with toasted coconut, dust with crushed pecans and top with a cherry.


 No, this young woman did not raid her parents' liquor cabinet. This is how short we wore our skirts in 1971.


Image via ozfan22

Tuna casserole recipe from Hollywood

 I don't remember ever seeing any movies starring Dan Dailey. He was nominated for an Oscar once, so it's safe to assume he was a better actor than a cook — this recipe sounds atrocious.  


Dan Dailey's Tuna Casserole
Recipe from a 1951 Star-Kist advertisement

In a casserole dish, combine one can of Star-Kist Tuna with two cans of Franco-American Spaghetti. Top with buttered bread crumbs, heat and serve.


Here's a movie poster for the 1951 film referenced in the above ad.


Recipe via Digital Photo Archive
Image via Movie Poster Shop

Cherry Pie

Cherries aren't in season, but you're in luck. This recipe calls for jarred fruit.

Cherry pie 90 copy

Rhapsody in Cherry
Pie recipe from 1990 Crisco advertising

Crisco Crust: Use 9" pie plate. 2 cups all-purpose flour, 1 tsp. salt, 3/4 cup Crisco shortening, 5 tbsp. cold water

Sour Cherry Filling: 2/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. cornstarch, 1 1/2 cup cherry juice, 2 cans (1 lb. each) red tart cherries packed in water and 1 cup liquid, 1 1/2 tbsp. Crisco shortening, 1 tbsp. vanilla extract

For Crust: Preheat oven to 425˚F. Mix flour, salt in bowl. Cut in Crisco until blended to form pea-size chunks. Sprinkle water, 1 tbsp. at a time. Toss lightly with a fork until dough forms ball. Divide dough into 2 parts. On lightly floured surface, roll 1 crust 1/8 inch thick, into circle 1 1/2 inch larger than inverted pie plate. Ease dough into pie plate; trim even with plate.

For Filling: Combine sugar, cinnamon and cornstarch in saucepan. Add cherry juice; cook until thick and bubbly. Stir and boil 1 minute. Add cherries; cook for 1 minute, or to second boil. Remove from heat; add Crisco shortening and extract. Spoon into prepared pastry. Roll top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F; continue baking for 25 minutes.






A Louisiana favorite

You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, crawfish-kabobs, crawfish creole, crawfish gumbo. Pan fried, deep fried, stir-fried. There's pineapple crawfish, lemon crawfish, coconut crawfish, pepper crawfish, crawfish soup, crawfish stew, crawfish salad, crawfish and potatoes, crawfish burger, crawfish sandwich.

Okay, it's not a direct quotation from Forrest Gump, but you get the idea.

Seafood enchiladas 91
 Seafood Enchiladas
Recipe from 1991 Louisiana advertising

1/2 cup butter
1/2 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 cup chicken or fish stock
1 cup heavy cream
1 tbsp. chopped, seeded jalapenos
1/8 tsp. oregano
1/3 cup grated Swiss cheese
16 corn tortillas
2 cups grated Monteray Jack cheese

Melt butter. Add flour, whisk and cook for 5 minutes. Saute vegetables. Add stock, seasonings and cream. Cook for 10 - 15 minutes. Add remaining ingredients except for cheese. Turn off fire and stir in Swiss cheese.

4 oz. cream cheese
1/2 cup sour cream
4 chopped and seeded jalapenos
1 lb. crawfish tails (or shrimp or crap)
1 cup finely chopped green onions

Mix cheese and sour cream together until smooth. Add remaining ingredients. Steam torillas to soften. Grease 9 x 11 baking dish. Spoon filling into each tortilla. Roll and place in baking dish. Top with sauce and grated cheese. Bake at 450˚ about 20 minutes. Serves 8.


 When serving your seafood enchiladas, set your table with these 1940s crawfish salt and pepper shakers. They're available for purchase here.


This isn't what you think

This jambalaya recipe may taste good (I haven't tried it), but I don't have a lot confidence that it's going to result in anything most people consider jambalaya.

It calls for instant onions and canned fish.

Enough said.

Recipe jambalaya 1970

Fisherman's Wharf Jambalaya
Old recipe from 1970 Rice-A-Roni advertising

In 2 tbsp. butter, lightly brown 1 package Chicken Rice-A-Roni. Stir in 2 3/4 cups hot water, contents of flavor packet, 1/4 tsp. each: black pepper and Tabasco sauce, 1 tbsp. instant minced onions, 1/4 cup each: diced celery and bell pepper. Add 2 cups diced cooked ham (or luncheon meat), 1 can tuna or shrimp. Cover and simmer 15 minutes.


Considering making this recipe? Click here for something that'll put you in the right mood.


Image via Life Magazine

There's always room for coconut

I love coconut, don't you?

Recipe coconut jello 1970

Jazzed-up Jell-O Gelatin
Old recipe from 1970 Jell-O advertising

Prepare one package (3 oz.) Jell-O, any flavor, as directed on the package. Chill until thickened, not firm. Stir in 1 cup drained sliced or cut-up fruit (just no pineapple — I don't know why) and 1/2 cup shredded sweetened coconut. Pour into serving bowl, chill until firm, spoon in dessert glasses. Sprinkle with additional coconut. Serves 6.


Since Jell-O's a relatively guilt-free dessert, I thought I'd share with you these groovy weight scales from 1970. They're very cool — except for the one that says, "Hey, fatso." Bite me, Hey Fatso scale.


Image via Sweet Jane

Simple, sinful cheesecake

What's better than an amazing cheesecake? A cheesecake that's amazingly easy to make.

  Baked cheesecake 84 (1)

Creamy Baked Cheesecake
Recipe from 1984 Borden's advertising

1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
2 8-oz. packages cream cheese, softened
1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 tsp. salt
1/4 cup ReaLemon Juice (or real lemon juice — see what I did there?)
1 8-oz. container sour cream

Preheat oven to 300˚. Combine butter, crumbs and sugar, pat firmly on bottom of buttered 9-inch springform. In large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheesecake. Garnish as desired. Refrigerate leftovers.

Peach Melba Topping: Reserve 2/3 cup syrup drained from 10-oz. package thawed frozen red raspberries. In small saucepan, combine reserved syrup, 1/4 cup currant jelly and 1 tbsp. cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries. Drain 16-oz. can peach slices; top cake with peaches and sauce.


This 1855 photo is a lot older that the retro stuff I typically post but it caught my eye because, well, the woman looks like she's picking her nose. In fact, she's using snuff.


Remember, you can pick your nose and you can pick your friends, but you can't pick your friend's nose.   ; )

 Image via Inner Optics