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.

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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.

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Image via Sweet Jane


Simple, sinful cheesecake

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

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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.

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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.

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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


1953 Chocolate Brownie Pie

 It's a pie, it's a brownie, it's the amazing Chocolate Brownie Pie!

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Chocolate Brownie Pie
Recipe from 1953 Gold Medal advertising

Preheat oven to 375˚.

Make pastry for 9-inch one crust pie; recipe is below. 

Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.

Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.

Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.


One Pie Crust

Mix together 1 1/3 sifted flour and 1 tsp. salt.

Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk. 

Then pour all at once over flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluter edge.

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 Look at these adorable aprons from an old Sears catalog. So cute, it'd be a shame to spill something on them. I would have been afraid to wear them in the kitchen.

Aprons 

Recipe via livejournal
Image via Flickr


New Orleans Style Bran'n Molasses Muffins

I'm not buying this "New Orleans Style" thing. Anyone who knows anything about New Orleans knows that they don't eat bran there.

If you want add a genuine New Orleans flavor to these bran muffins you're either going to have to wash them down with a Hurricane or pour whiskey sauce all over them.

1967 ad with recipe for muffins

New Orleans Bran'n Molasses Muffins
Recipe from 1967 Kellogg's advertising

1 cup Kellogg's All-Bran
1/2 cup milk
1/2 cup Brer Rabbit Molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely cut, pitted dates
1 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1. Combine Kellogg's All-Bran, milk and Brer Rabbit Molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well.Stir in raisins. 

2. Sift together flour, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full.

3. Bake in moderately hot oven (400˚F) about 20 minutes. Serve hot.

Yields 12 muffins, 2 1/2 inches in diameter.

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 In this alternate reality, Ken and his friend Allan do the cooking.

"Oh, Allan, do put that rolling pin away," suggests Barbie.

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Recipe via Classic Film
Image via Pinterest


Retro Happy Hour: Chambord Cocktail

FYI, Chambord is a French raspberry liqueur. The brand was founded in 1982, just a year before this ad ran. 

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Chambord Cocktail
Retro recipe from a 1983 Chambord ad

3/4 oz. Chambord
juice of a large wedge of lemon

Pour into a wine glass. Fill the glass with crushed ice (or small ice cubes). Stir and serve.

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 I know it's not prom season, but since today's recipe is from the 80s...

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Images via Lee's BlogEllenBuzzfeed and Pinterest


Phyllis Diller's garbage soup

Are you old enough to remember comedienne Phyllis Diller?

This soup is unusual to be sure, but Phyllis does sound like she knows her way around the kitchen. If it was good enough for Fang...

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Phyllis Diller's Garbage Soup
As told to Mike Douglas

"It always has seven cloves of garlic, a large onion, two carrots, two stalks of celery and a bunch of parsley, all of them chopped up; plus a large can of tomatoes, a can of red kidney beans, salt, pepper, parmesan cheese. Then I fill a pot half full of water or juices in which vegetables have cooked during the week. I bring it to a boil, add soup bones and any leftover meats I have lying around and let it boil for an hour and a half. Then I add the chopped vegetables and all the week's leftovers including spaghetti, sour cream, baked potatoes and almost anything else that has collected in the refrigerator during the week that you just hate to throw out. The only thing I never add is pickles or jello."

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It's me again. Phyllis Diller's recipe reminds me of something I saw on a cooking show once (can't for the life of me remember which show it was). In essence, it was a way to make soup out of leftover vegetables including wilted salad that had dressing on it. You put your leftover veggies into a blender along with some hot broth; puree; then reheat the whole thing on the stove. I haven't tried it, but I think it could be pretty good.

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Phyllis Diller's hobby was painting. Here she is with some of her works.   

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Recipe via livejournal
Image via Pinterest 


Rosey Grier's fudge sauce recipe

Rosey Grier is a former NFL player, actor, singer, Christian minister and needlepoint enthusiast. In fact, in 1973, he published Rosey Grier's Needlepoint For Men. I remember him as a panelist on game shows when I was a kid.

His fame and popularity in the 70s may explain why the creators of this 1972 ad didn't feel the need to identify him by his last name.

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Fudge Sauce a la Rosey
Recipe from a 1972 as for Carnation evaporated milk

1 large can undiluted Carnation evaporated milk
2 cups sugar
3 squares unsweetened chocolate
1 tsp. vanilla

Mix Carnation, sugar and chocolate in saucepan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously (don't even think of stepping away from the stove, just keep stirring). Remove from heat. Add vanilla. Beat with rotary beater for 1 minute. Serve hot or chilled on ice cream or cake. If sauce seems a bit too thick, just add a little undiluted Carnation and blend before serving. Makes 2 1/2 cups.

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Here's Rosey with his handiwork.

Hey my mom sued to make that

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Recipe via Classic Film
Images via Garth Johnson


Dude Ranch Beans 1950

When this ad came out, America was about to enter the age of convenience foods. Everything modern was glorified, including food. Home-cooked meals made from scratch went out of fashion. 

In 1950s suburbia, Americans preferred their food canned, boxed, frozen or reconstituted. Not only did they prefer convenience foods, they were convinced that processed food was better for you.

Seriously.

There's a great book on the subject, very cleverly written and full of fun photos, that I highly recommend: Better Than Homemade by Carolyn Wyman.

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Dude Ranch Beans
Recipe from 1950 A&P advertising

2 cans baked beans, any style 
1/2 lb. franks cut in 1" cubes
1 tbsp. prepared mustard
5 small cooked onions
10 slices dill pickles
2 tomatoes cut into wedges
olive oil or cooking oil

Place beans in shallow baking dish. Spread frank cuts with mustard. Arrange with onions, pickles and tomato slices on five skewers. Brush with oil, place on beans. Bake in hot oven (400˚F) 30 minutes or arrange on broiler pan and broil until hot and lightly browned.

PS If you're using bamboo skewers, don't forget to soak them in water for about 30 minutes before threading them with food.

Ranch House Salad: Crisp salad greens, small cubes of American cheese, chopped chives, thin strips of ham, tongue or chicken; just before serving toss together with French salad dressing.

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 Everyone's favorite 1950s housewife is Lucy Ricardo, though I think this still is from the movie The Long, Long Trailer. In it, Lucille Ball and then real-life husband Desi Arnaz are newlyweds who decide to spend a year traveling the country in a mobile home. As expected, hilarity ensues. It's a cute movie.

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Recipe via Leif Peng
Image via The Nifty Fifties


Retro Happy Hour: The classics never go out of style

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Today's drinks come straight off a 1950s placemat.

Rob Roy
1 part sweet Vermouth

2 parts Scotch
Dash Angostura bitters
Stir with cracked ice, strain, serve with twist of lemon peel

Gin 'n Tonic
Juice and rind of 1/4 lime
1 1/2 oz. fry Gin
Quinine water (a.k.a. tonic water)
Put lime, gin, ice cubes in 8-oz. glass; fill with tonic

Champagne Cocktail
1 lump sugar
Dash Angostura bitters
Chilled Champagne
Saturate lump of sugar with dash of bitters, add ice cubes, fill with champagne, top with a twist of lemon peel

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A classic cocktail deserves a classic cocktail dress. This one's from the 50s.

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Recipes via Etsy 
Image via Hubpages Style


Time to put on the burgers

Hey my mom used to make that

Let's start the week with some hamburger recipes. Because, while Labor Day has passed, there'll still be lots of chances to fire up the grill (or the oven, if you prefer)  this month. 

 

Hey my mom used to make that

Jiffy Hamburgers
Recipe from old A.1. Steak Sauce advertising

1 1/2 lbs. fresh ground beef
1 tsp. salt
2 tbsp. A.1. Steak Sauce
6 strips of bacon

Add A.1. Steak Sauce and salt to ground beef. Work in well. (I use my hands — after washing them thoroughly, of course.) Shape into six fat patties. Wrap each patty with a bacon strip and secure with toothpick. Broil until bacon is crisp and meat is done to your taste.

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Dilly Burgers
Recipe from old Heinz soup advertising

 

Heat oven to 375˚ (medium heat). Make 1 1/2 lbs. ground beef into 12 thin patties; sprinkle with salt and pepper. Place one onion slice (1/4" thick) on each of six patties; evenly divide 2/3 cup of Heinz Dill Hamburger Slices pickles over onion slices. Top each patty with one of the remaining patties, pressing edges together to seal. Place in baking dish (11 3/4" x 7" x 1 1/2"). Combine 1 can Heinz Condensed Tomato Soup, undiluted, with 2 tsp. Worcestershire sauce; spoon over the meat. Bake 40 - 45 minutes.

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Huntburgers
Old recipe from 1957 Hunt's advertising

These burgers are baked in the bun. 

6 hamburger buns
1 lb. ground beef
2 tbsp. finely chopped onion
1 tsp. salt
1/2 tsp. pepper
2 cans Hunt's tomato sauce

Hollow out the centers of the buns, leaving bottom and 1/2-inch rim. (You may use sliced or unsliced buns.) Crumble up the bread you have removed and mix well with meat, onion, salt, pepper and 1 1/2 cans of the tomato sauce. Fill buns. Bake on cookie sheet in moderately hot oven, 350˚F, for 20 minutes. Spoon remaining sauce over buns. Bake about 5 minutes more until sauce is hot.

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Hamburgers-on-a-Stick
Recipe from old Carnation advertising

2/3 cup (small can) Carnation Evaporated Milk
1 egg
1 1/2 lbs. ground beef
1/2 cup fine cracker crumbs (my vote is for Ritz crackers)
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
24 tomato slices or small tomatoes (small tomatoes will be prettier and less messy)
12 onion slices or small onions (ditto)
skewers (if you're using the bamboo kind, remember to soak them in water for a half hour or so before using)

Blend the evaporated milk, egg, beef, cracker crumbs, salt, pepper, dry mustard, chopped onion and chopped green pepper together until well mixed (use your hands for best results). Make 24 small balls from the meat mixture. On individual skewers, thread a tomato, hamburger ball, onion slice, repeating until each skewer is filled. Broil 5 minutes on each side.

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 I'm guessing these two are newlyweds and she's layering a turtleneck under her summer shirt because he gave her a big honkin' hickie. 

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Recipes via Devon ParksShelf Life Taste TestLileks
Images via Millie MottsToday Show