This gorgeous 1968 ad claims that Jose Cuervo created the Margarita, though Wikipedia says no one knows for sure the origin of the cocktail.
Margarita
Mix 1 1/2 oz. Jose Cuervo Tequila with 1/2 oz. Triple Sec, 1 oz. fresh lime or lemon juice. Shake with shaved ice. Serve in salt-rimmed glass.
In old TV shows, the ones I grew up with in the 1960s and 1970s, people were always inviting the boss over to dinner. Just look at how often Darrin and Samantha had the Larry Tates over.
People don't do that anymore, do they?
If they did, pork roast would be the perfect thing to serve — assuming your boss isn't Jewish or Muslim.
A great pork roast is pretty easy to make. Be sure to ask the butcher at your grocery store to provide you with exactly the type of rolled, tied pork this recipe calls for. Trust me, the butcher will be happy to help you.
Here's the 1979 recipe from National Pork Producers.
Currant Jelly Glazed Pork Roast
4 to 6 pound boneless pork loin roast (double loin, rolled, tied)
1 jar (10 oz.) currant jelly
1/3 cup light corn syrup
2 tbsp. cider vinegar
1/2 tsp. dry mustard
1/4 tsp. ginger
Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest park of roast. Roast, uncovered, in 325˚F oven for about 2 1/2 ro 3 hours or until the meat thermometer registers 170˚F. While roast is cooking, prepare glaze. Combine jelly, corn syrup, vinegar, dry mustard and ginger in saucepan. Bring to simmering stage; simmer 2 minutes. Brush glaze over roast several times during last 30 minutes of cooking time. Makes 8 to 10 servings.
Click here for three more retro recipes from the National Pork Producers.
Honestly, I don't think this is a cake for beginners. Or people who aren't slaves to detail.
Applying the dyed coconut exactly where you want it — and not letting it fall where you don't — is a daunting task.
This recipe is from a 1969 ad for Baker's coconut.
Using 1 box of cake mix, bake an 8-inch and a 9-inch layer cake. Cool. Cut 9-inch layer as show in diagram A and 8-inch as shown in diagram B. Split 2 ring sections from diagram B. Arrange pieces as shown in diagram C, placing split rings sections above and below smaller zigzag piece.
Next, make 4 1/2 cups (2-egg white) Seven Minute Frosting; secure cake pieces with frosting. Tint 3 cups frosting pink with red food coloring; frost egg portion of cake. Frost rest of cake with remaining frosting.
Now, using 1 package (7 oz.) Baker's Angel Flake Coconut and food coloring, tint 1/2 cup coconut yellow, 1/3 cup coconut pink and 1 cup coconut green. Sprinkle yellow coconut over head, neck and beak. Sprinkle green coconut over nest, and remaining white coconut around diamonds.
Decorate with string licorice sticks and jelly beans.
Here's a close-up of the diagram.
Click here for a recipe for individual Molten Spiced Chocolate Cabernet Cakes. (They're mush easier to make than it sounds.)
Via one of my other blogs, Found in Mom's Basement
ADDENDUM posted 28 March 2013
Am still feeling guilty for discouraging you from trying the above recipe. Hope this makes up for it.
I just came across photos of a super-easy bunny cake idea from 1956. And when I say super-easy, I mean a child could put together this Easter rabbit — which is a good thing because the type is too small to be readable.
Click the image to enlarge it.
Via alsis35
Today, we're taking a break from Easter hams with this drink recipe from a 1961 Southern Comfort booklet.
To make a Comfort 'n Tonic, squeeze lime over ice cubes in 8-oz. glass, add Southern Comfort, fill with tonic, then stir well.
Click here for a couple of retro cocktail recipes from 1957.
Via alsis35
My mother said, "If you can't say anything nice, don't say anything at all."
So —
This 1960 ad from Sunkist suggests you squirt some fresh lemon juice into your tomato juice.
I don't drink tomato juice. Not even as a Bloody Mary. Very strange, I know. But I do love lemons. And they look so pretty in this ad, I couldn't resist.
Click here for another retro way to doctor up your tomato juice.
Via Pinterest
Here's the 1967 recipe for Trim-a-Tree Dip.
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup crumbled blue cheese (2 oz.)
1 tbsp. Worcestershire sauce
1/4 cup minced onions
1 tsp. chopped parsley
Few strips of pimiento
In small mixer bowl, blend first 5 ingredients; beat thoroughly at medium speed until fluffy. If necessary, chill until mixture mounds. Pile mixture on inverted 5-inch flat-bottomed bowl, with spatula, shape into a peaked tree.
Via Xray Delta One
Here's a 1961 recipe for A.1. Butter Baste for hamburgers, steak, hot dogs, chicken and pork.
1/2 cup A.1. Steak Sauce
1 cup butter or margarine
4 oz. tomato sauce (optional)
Over low heat, melt butter in saucepan, add A.1. Steak Sauce. (If you prefer a tomato flavor, add 4 oz. tomato sauce.) Stir until blended. Keep warm. Brush on grilling hamburgers, hot dogs, steak, chicken or pork. Baste frequently as meat cooks.
Click here to see another idea for grilling hot dogs.
Here's the 1963 recipe for Chicken a la Can Can.
1 can (10 1/2 ounces) condensed cream of chick soup
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can water
1 can (12 ounces) boned chicken or 1 1/2 cups boned cooked chicken pieces
1 soup can (1 1/3 cups) Minute Rice
1 can (3 1/2 ounces) French fried onions
Combine soups, water and chicken. Add Minute Rice, right from the box. Stir to mix. Bring quickly to a boil. Cover; reduce heat, simmer for 7 minutes. Top with onions, heated according to directions on can. Serves 4 to 6.
Click here for a retro recipe for Chicken a la Queen.
Via Millie Motts
