Italian Meat Balls with Noodles old recipe from 1961 Hunt's advertising
2 eggs, well beaten 1 lb. ground beef 1 clove garlic, minced 2 tbsp. minced parsley 1/4 cup grated Parmesan cheese 1 tsp. salt 3 tbsp. Wesson, pure vegetable oil 2 6-oz. cans Hunt's Tomato paste 3 cans hot water 1 tsp. dried sweet basil 1 tsp. salt; dash pepper 1/2 tsp. sugar 1 lb. noodles or 1/2 lb. spaghetti, cooked
Mix together first six ingredients. With wet hands form into about 16 balls (mixture will be quite soft). Brown slowly in hot oil, shaking pan frequently to keep balls round. Blend Hunt's Tomato Paste with remaining ingredients. Pour over meat balls. Cover and simmer 1 hour. Serve over cooked noodles or spaghetti. Makes 4 servings.
Impossible Pumpkin Pie vintage recipe from 1980s Bisquick advertising
3/4 cup sugar 1/2 cup Bisquick baking mix 2 tbsp. butter 1 can (13 oz.) evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla
Heat oven to 350˚. Grease pie plate, 9 x 1 1/2 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
High altitude: Heat oven to 375˚. Bake 45 to 50 minutes.
I highly recommend both — the powdered buttermilk and the recipe.
Just remember to read the directions on the box. Instead of reconstituting the buttermilk, you're supposed to mix the powdered buttermilk in with your dry ingredients and the water with the wet ingredients.
2 cups unsifted all-purpose flour 2 1/2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 cup oil 2 cups sugar 3 eggs 1 can (8 oz.) crushed pineapple in juice 2 cups grated carrots 1 1/3 cups Baker's Angel Flake coconut 1/2 cup chopped nuts (I would use walnuts or pecans)
Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13 x 9-inch pan. Bake at 350˚ for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.
Coconut Cream Frosting
Toast 1 cup coconut. Cool. Cream 1 pkg. (3 oz.) cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners' sugar. 1 tbsp. milk, 1/2 tsp. vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top with rest of coconut.
I still have my first piece of Tupperware, a yellow colander I got in the early 1980s.
Today's recipes come from this 1968 promotional calendar from Wallace's Oil Company of Framingham, Massachusetts.
Buttermilk Waffles recipe from 1968 promotional advertising
2 cups sifted all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 2 egg yolks, beaten 1/3 cup melted butter 1 tsp. baking soda 2 cups buttermilk 2 egg whites
Sift together flour, baking powder, salt and baking soda. Combine egg yolks, buttermilk and melted butter; add to sifted dry ingredients, beating until smooth. Beat egg whites until stiff but not dry. Fold into batter, gently but thoroughly. Pour batter onto hot waffle iron, following manufacturer's instructions. Bake until iron stops steaming and waffles are brown. Makes 6 servings.
Pumpkin Chiffon Pie recipe from 1950s Sioux Bee Honey advertising
1 tbsp. unflavored gelatin 1/4 cup cold water 3 egg yolks 3/4 cup Sioux Bee Honey 1 1/2 cups canned pumpkin 1/2 cup milk 1/2 tsp. salt 1 tsp. cinnamon 3 egg whites 3 tbsp. sugar 1 9" baked pie shell
Soak gelatin in cold water for 5 minutes. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks. Fold the meringue into pumpkin mixture. Fill pie shell. Chill for several hours.
Everything I know about cooking I learned by watching my grandmothers and my mother. You, too?