Omelet Almondine

If you've ever wanted step-by-step directions for making an omelet, here they are.

Melet aslmondine 79 copy

The Incredible Omelet Almondine
Recipe from 1979 advertising

4 eggs
1/4 cup water
1 tsp. sugar
2 tbsp. butter
1/2 cup Blue Diamond Sliced Natural Almonds
1/2 to 2/3 cup dairy sour cream or yogurt
2 tbsp. strawberry or other fruit preserves

1. Mix eggs, water, sugar and salt with fork. Set aside.

2. in 8-inch omelet pan or skillet over medium-high heat, toast almonds in butter until golden, about 1 to 2 minutes, stirring frequently.

3. Spoon almonds and about half the butter into a bowl, then put 3 tbsp. almonds back in pan.

4. Pour in half the egg mixture which should set at edges at once.

5. Carefully push cooked eggs to center and tip and tilt pan so uncooked eggs can flow to the bottom.

6. While top is still moist and creamy-looking, fill with half of the sour cream and preserves. 

7. Fold omelet over filling and turn onto plate.

8. Keep warm while preparing remaining omelet. Put 3 tbsp. toasted almonds and remaining butter in pan. Add remaining egg mixture and cook and fill as above.

9. Garnish with remaining toasted almond slices.


No one I know eats soft-boiled eggs anymore. 

Perhaps they're afraid of salmonella.

Or maybe they forgot where they put their grandmother's egg cups.


 Egg cups available for purchase here

Two out of three ain't bad

There are three Halloween inspired ideas on this old recipe sheet but I've only posted two. I thought the first idea posed too great a risk of choking someone, especially a child.

Halloween party treats

Ghost Sandwiches
Spread one slice of bread first with peanut butter and then with dark jelly. Cut it and another plain slice in half, diagonally. Cut oval-shaped eyes and mouth in each of the plain halves and then place them over the jelly halves. Make as many Ghost Sandwiches as you need for your guests.

Goblin Cookies
Mix together 2 tbsp. of softened butter, 2 tbsp. of peanut butter, 1 tsp. of milk, 1/2 cup powdered sugar, 1/2 tsp. of vanilla and a few drops of yellow and red food coloring. Stir in one cup of any dry sweet cereal. Mix well. Drop by teaspoonful onto a piece of wax paper. Put jelly bean in center of each cookie and place cookies in the refrigerator until firm. Recipe makes 12 cookies.


These vintage Halloween masks from the 1960s have a creep factor all their own.

Screen Shot 2016-08-28 at 12.37.53 PM



Even the Davy Jones mask is kind of creepy:



Recipe via And Everything Else, Too
Images: socal72girlebay


Make this Halloween cake with the kiddos

This is such a fun little recipe. I wish I'd come across it when my stepkids were little.

Pumpkin face cake

Pumpkin Face Cake
Recipe from 1950s Betty Crocker advertising

Bake a layer cake as directed on box of Betty Crocker Honey Spice Cake Mix.

Put layers together and frost with Butter Icing (see below) tinted orange (mix red and yellow food coloring for a pumpkin color).

Make a Jack-O-Lantern face with flat black jelly candies and candy corn.

Butter Icing

Blend together:
    1/3 cup soft butter
    1 cup sifted confectioners' sugar
    1 1/2 tsp. vanilla
    3 tbsp. cream or milk

Then stir in:
    Beat well to make icing fluffy.

    Add a little more milk or sugar if you need it to make the icing just right to spread.


 Look at this Halloween-themed political advertising from 1968. Nixon/Agnew campaign workers would leave them on people's doorknobs.

Nixon Agnew pumpkin advertising

I have no idea if Charles Schultz, creator of Charlie Brown and The Great Pumpkin, sanctioned the use of his cartoon special's name. 


Recipe via A Nostalgic Halloween
Image via Alan Mays

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.