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.
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.
If you needed an excuse to extend the grilling season, here it is. This recipe makes 3 quarts of sauce.
Schaefer Beer-B-Cue Sauce vintage recipe from 1961 Schaefer beer cookbooklet
1 can (12 oz.) Schaefer beer 2 bottles (14 oz. each) ketchup 1 bottle (12 oz.) chili sauce 2 tbsp. freshly ground black pepper 1 1/2 cups firmly packed brown sugar 1/4 cup Worcestershire sauce 1/3 cup prepared mustard 1 tbsp. dry mustard 1 1/2 cups wine vinegar 1 cup lemon juice 1/2 cup thick bottled steak sauce Dash Tabasco sauce 1 tbsp. soy sauce 2 tbsp. salad oil Minced or crushed garlic
Combine all ingredients except the garlic. Pour into pint jars. This sauce may be stored for several weeks in the refrigerator or longer in the freezer. About an hour before using the sauce, add the garlic, if desired. Makes about 6 pints.
Retro dad required appropriate equipment — and clothing — for serious backyard barbecuing.
"These briquettes are hot. You kids go play somewhere else."
At the risk of sounding like Jessica Simpson, I don't understand why a company that sells tuna would put "chicken" in its name.
Tropical Tuna Salad recipe from 1967 Breast o' Chicken brand tuna
1 can (6 1/2 oz.) Breast o' Chicken tuna 1 large orange, peeled and sectioned 1 1/2 cups fresh pineapple chunks (3 1/4 oz. can pineapple, drained, may be substituted) 1 cup cantaloupe, cut into cubes (half a papaya may be substituted) 2 leaves romaine lettuce 2 springs endive 1/4 cup mayonnaise or salad dressing 1/2 tsp. prepared mustard 1 1/2 tsp. lemon juice 1 tsp. sugar
Toss together chilled tuna, fruit chunks and broken lettuce and endive. Combine mayonnaise or salad dressing, mustard, lemon juice and sugar to make a dressing. Dribble dressing over salad and toss lightly. Makes four servings. If desired, the lettuce and endive may be used to make lettuce cups for the fruit and tuna mixture.
Here's kind of a 1960s American version of bouillabaisse.
Seafood Tomato Stew recipe from 1965 Del Monte advertisement
1/4 cup olive or salad oil 3 cloves garlic 2 cans (1 lb. size) Del Monte Stewed Tomatoes 1 bay leaf 1 tsp. dried basil 1/2 cup chopped parsley 2-in. strip orange rind 1 qt. water 1 tbsp. salt 1 tsp. sugar 2 cans (6 1/2 or 7 oz.) Del Monte Tuna 1 can (7 1/2 oz. size) Del Monte Alaska King Crab 1 can (7 1/2 oz. size) Del Monte Minced Sea Clams
Heat in large pan. Add next six ingredients; simmer briskly 10 minutes. Add water, salt, sugar, then drained tuna, in large pieces; crab and clams with liquid. Bring to boil; serve. Serves six.
A 1960s hostess gets ready for her guests. Notice, no drinking glasses, just coffee cups. Drinking coffee with one's meal was something people used to to.
This recipe calls for a can of mushroom soup. I think what made it "sophisticated" in 1965 was that these meatballs aren't covered in red sauce.
Sophisticated Meatballs recipe from 1965 Philadelphia cream cheese recipe
Combine 1 lb. of ground beef, 1/3 cup dry breadcrumbs, 1/3 cup milk, 1 egg, 2 tbsp. chopped onion, 1/2 tsp. Worcestershire, 1/2 tsp. salt, dash pepper. Shape in balls; brown in oil. Cover and cook 15 minutes.
Remove balls, pour off drippings and stir in 1 can condensed mushroom soup, an 8-oz. size Philadelphia cream cheese cube and 1/2 cup water. Mix until well blended and heat. Serve meatballs and sauce on hot noodles.
If you want to go retro all the way, you might want to serve your Sophisticated Meatballs wearing something like this 1965 Lanvin creation.
Easy Pineapple Coffee Cake recipe from 1964 Dole advertisement
1 20-oz. can Dole Crushed Pineapple 2 cups biscuit mix (Bisquick will do) 1 large egg 1/4 cup white sugar 1/4 cup brown sugar 1/4 tsp. cinnamon or 1 pinch freshly grated nutmeg
Drain pineapple, saving 2/3 cup of syrup.
Thoroughly mix the syrup, biscuit mix, egg and white sugar. Pour into greased 8- or 9-inch square pan. Cover the top evenly with the crushed pineapple. Sprinkle with the brown sugar and a little cinnamon or nutmeg.
Combine pie filling mix, milk, sugar and egg in saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup of the coconut. Cool about 5 minutes, stirring once or twice.
Pour into pie shell. Cover surface with wax paper. Chill at least 3 hours. Remove paper and garnish with whipped cream. Sprinkle with remaining coconut.