1970s recipes Feed

Barry Manilow Yam Bake

Okay, it's not a Barry Manilow Yam Bake — unless you read it really fast, as I did.

I've already posted a couple of other yam bake recipes from Kraft. Each has its own little twist on the basic recipe. This one features oats and cranberries. 

Yam bake 78 copy

Berry Mallow Yam Bake
Recipe from 1978 Kraft advertising

Combine 1/2 cup flour, 1/2 cup packed brown sugar, 1/2 cup old fashioned or quick oats, uncooked, and 1 tsp. cinnamon. Cut in 1/3 cup butter till mixture resembles coarse crumbs.

Toss 1 cup crumb mixture with two 17 oz. cans yams, drained, and 2 cups cranberries; place in 1 1/2-quart casserole. Top with remaining crumbs. Bake at 350˚ for 35 minutes.

Sprinkle with 1 1/2 cups mini marshmallows. Broil till lightly browned. Makes six servings.

Great with turkey, ham or roast pork.


You just know these 60s moms put mini marshmallows on their yam casseroles.



Image via Robert's World

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

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

This isn't what you think

This jambalaya recipe may taste good (I haven't tried it), but I don't have a lot confidence that it's going to result in anything most people consider jambalaya.

It calls for instant onions and canned fish.

Enough said.

Recipe jambalaya 1970

Fisherman's Wharf Jambalaya
Old recipe from 1970 Rice-A-Roni advertising

In 2 tbsp. butter, lightly brown 1 package Chicken Rice-A-Roni. Stir in 2 3/4 cups hot water, contents of flavor packet, 1/4 tsp. each: black pepper and Tabasco sauce, 1 tbsp. instant minced onions, 1/4 cup each: diced celery and bell pepper. Add 2 cups diced cooked ham (or luncheon meat), 1 can tuna or shrimp. Cover and simmer 15 minutes.


Considering making this recipe? Click here for something that'll put you in the right mood.


Image via Life Magazine

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.


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.


Image via Sweet Jane

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