1970s recipes Feed

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.


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.


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

Spaghetti with Tabasco


Lady in the Shoe Spaghetti
1974 recipe from old Tabasco advertising

1 pound ground beef
1 can Campbell's Cheddar Cheese Soup
1/2 cup chopped onion
1 tsp. prepared mustard
1 tsp. Tabasco pepper sauce

Cook spaghetti in salted, boiling water until tender. Brown ground beef. Add remaining ingredients. Simmer 15 minutes. Pour over spaghetti. Serves 4.


For the full 70s experience, you're going to need a macrame wall hanging.


Recipe via jamie
Image via Go Haus Go

Vintage Valentine Strudels

These heart-shaped strudels are a lot easier to make than my grandmothers' apple strudel recipes.


Valentine Strudels
1976 recipe from Betty Crocker

1/2 cup butter, softened
2 cups all-purpose flour
1/2 tsp. salt
1 cup dairy sour cream
3 tbs. butter,melted
Cherry Filling (below)
Pink Glaze (below)

Cut butter into flour and salt with pastry blender. Stir in sour cream until a soft dough forms. Wrap and refrigerate at least 2 hrs.

Heat oven to 350°. Divide dough into 3 parts. Roll 1 part dough into rectangle, 15" x 10", on lightly floured cloth covered board. Refrigerate remaining dough.

Brush butter lengthwise over about 2/3 of rectangle. Gently spread 1/3 of the Cherry Filling over butter. Roll up tightly beginning with fruit side. Place on greased baking sheet, bringing ends together to make a heart shape as pictured. Repeat with remaining 2 parts of dough.

Bake until light golden brown, about 40 minutes. Cool 15 minutes; drizzle with Pink Glaze. Makes 3 strudels.

Cherry Filling

Mix 1 jar (12 oz.) cherry preserves, 1/4 cup orange marmalade, 2 cups thinly sliced almonds and 1 cup golden raisins.

Pink Glaze

Mix 1 cup powdered sugar (I would sift it first), 1 to 2 tbsp. milk, 1 tbsp. butter, softened, 1/2 tsp. almond extract and 1 drop red food coloring.


Apparently, the connection between food and Valentine's Day is a long one.







Recipe via Vintage Recipe Cards

Retro Lamb Chops with Spanish Olive Relish

1971 lamb vintage recipe

Lamb Chops with Spanish Olive Relish
Vintage recipe from 1971 American Lamb Council advertising

3 tbsp. olive or salad oil
1 small clove garlic, crushed
1 medium onion, finely chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 medium ripe tomatoes, peeled, seeded and cubed
3/4 tsp. paprika
salt and pepper
3/4 cup small pimiento-stuffed Spanish green olives
6 lamb loin chops, 1 to 1 1/4 inches thick

Heat 2 tbsp. of the oil in large skillet over medium heat; add garlic, vegetables, paprika, 1 tsp. salt, dash pepper and olives. Cook uncovered, stirring frequently until vegetables are tender. Spoon olive relish in center of heated platter and keep warm. Pour drippings from skillet. Season chops with salt and pepper. Heat remaining oil in skillet; add chops with salt and pepper. Heat remaining oil in skillet; add chops and saute 5 to 6 minutes perside, or until lamb is done as you like it. Arrange chops around olive relish.


If it wouldn't lift and tilt, you'd bang the thing against the kitchen table a few times to loosen the ice.


Recipe via Shelley's mom
Image via Robert Wilkerson

Tasty cure for the winter blahs

I'm about ready for a taste of summer, like this strawberry cake

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Berry Scrumptious Cake
1971 recipe from old Pillsbury advertising

1 pkg. Pillsbury strawberry Frosting Mix
1/4 cup lukewarm water
1/4 cup butter, softened
1 pkg. Pillsbury Strawberry Cake Mix
2 egg whites
1 1/3 cups water

Grease and flour 13x9-inch pan. In small bowl, blend frosting mix, 1/4 cup water and butter. Beat as directed on package. Measure 1/2 cup prepared frosting for use in the cake; set remainder aside. In large mixer bowl, blend cake mix, 1/2 cup frosting, 2 egg whites and 1 1/3 cups water. Beat as directed on package. Pour into prepared pan. Bake at 350˚ for 35 to 40 minutes or until done. Cool completely. Frost with remaining frosting. 

High altitude: 5200 feet. Add 2 tbsp. flour to the dry cake mix. Blend and beat as directed. Bake at 375˚ for 30 to 35 minutes.


The gal on the right likes strawberries. A lot.


Recipe via Shelley's mom
Image via so good for bunnies

Retro Fish Stick Sandwich

Does Oceanburger sound odd to you, too?

I'm calling this a Fish Stick Sandwich, instead.

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Fish Stick Sandwich
1971 recipe from old Tabasco advertising

1 can Cheddar cheese soup (10 3/4 oz.)
1/2 tsp. dried onion flakes
1/4 tsp. Tabasco pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. crushed oregano
2 tsp. lemon juice
1 pound cooked fish sticks
6 hamburger buns, slightly toasted
dill pickle slices

In saucepan, simmer first 6 ingredients for 15 minutes, stirring occasionally. Spoon over fried fish sandwiches. Garnish with pickle slices.


Fried fish trivia: McDonald's introduced the
Filet-o'-Fish sandwich in the early 1960s to entice Catholics to eat at McDonald's on Fridays — at the time, Catholics were expected to go meat-free every Friday of the year.


Recipe via Shelley's mom
Image via my vintage advertising blog Found in Mom's Basement

Forgotten Torte

You start making this cake the night before, put it in a hot oven, immediately turn the oven off and the cake bakes overnight as the oven cools — hence the name.

Don't open the oven door until it's done baking!

UPDATE: If your oven has a fan that goes on automatically when you turn the oven off, this recipe won't work. Big thanks to reader Shelley — who supplied me with this recipe, BTW — for pointing out the potential problem.

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Forgotten Torte
1971 recipe from old Wrigley's advertising

1. About 2 hours before the overnight baking, place 6 egg whites in a large bowl and let stand to reach room temperature.

2. Start heating oven to 450˚. Butter only the bottom of a 9" tube pan.

3. Add 1/2 tsp. cream or tartar and 1/2 tsp. salt to egg whites. Beat at medium speed with electric mixer until egg whites are foamy. Gradually add 1 1/2 cup sugar, a little at a time, beating well after each addition.

4. Add 1 tsp. vanilla extract, 1/8 tsp. almond extract and a few drops of red food coloring. Continue beating until meringue forms stiff, glossy peaks. Spread mixture evenly in tube pan.

5. Place pan in oven. Turn off heat immediately. Let stand overnight. Next morning, loosen edge of torte with a sharp, thin knife and turn torte onto serving platter. Cake will settle a bit.

6. To serve, frost cake with 1 cup heavy cream that's been whipped. Top with 1 package of defrosted raspberries or strawberries. Makes 8 to 10 servings.


You can try, but it'll be hard to look as awesome as this retro babe waiting for her cake to bake.


Don't know which I envy more, her gorgeous black cat or her gorgeous turquoise oven.

Recipe via Shelley's mom
Image via Memories

Retro Sizzle: Idaho Fritters

Batter-fried potatoes.

Pretty sure they serve these in heaven.

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Idaho Fritters
1971 recipe from old Idaho Potato advertising

2 Idaho potatoes
2 egg yolks
1 cup cold water
1 1/4 cups sifted flour
1 tsp. each: salt and paprika
2 tsp. curry powder
salad oil or shortening in deep fat fryer, heated to 375˚

Peel potatoes and slice thin. Spread on towel to dry. Mix remaining ingredients lightly. Batter should be a little lumpy. Dip potatoes in batter and fry in a comfortable amount of time, turning until fritters are puffy and golden. Serve right away. Makes 4 or more crunchy servings.


Bet this 1940s farm family ate a lot of fritters.


Recipe va Shelley's mom
Image via Shorpy

Retro Holiday Happy Hour: Athole Brose

According to this 1971 advertisement, Athole is a small town in Scotland. And Brose is the Scottish word for brew.

Athol Brose is something like egg nog without the eggs. 

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Athole Brose
1971 recipe from old Dewar's advertising

1 cup honey (heather honey from Scotland, if you want to be 100% authentic
1 1/2 to 2 cups heavy sweet cream
2 cups Dewar's White Label Scotch Whisky

Heat honey and, when it thins slightly, stir in the cream. Heat together, but do not boil. Remove from heat and slowly stir in the whisky. It may be served hot or cold. Makes 4 to 6 servings.

For complete authenticity, soak 1 cup of oatmeal (not the instant kind) in two cups of water overnight. Strain and mix the liquid with the other ingredients. (Still want to be 100% authentic?)


"No, Grandma, I swear Athole is not a cuss word!"


Recipe via Maria

Retro Happy Hour: More Egg Nog

 Here's another 70s recipe for egg nog from Bacardi.


Spirited Egg Nog
Old recipe from 1972 Bacardi advertising

Chill one quart container of Borden Egg Nog. Stir in 12 oz. Bacardi Dark Rum. Sprinkle with nutmeg or cinnamon and serve. Makes 11 4-oz. servings.


Someone's had a little too much egg nog.

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Recipe via Classic Film