The beauty of this 1979 recipe is that it calls for shaping the meatloaf by hand rather than using a loaf pan. The result is a moist meatloaf with a crispy crust.
1 envelope Lipton Onion or Beef Flavor Mushroom Soup Mix
2 pounds ground beef 1 1/2 cups soft bread crumbs 2 eggs 3/4 cup water 1/3 cup catsup
Preheat oven to 350˚. In large bowl, combine all the ingredients. In large shallow baking pan, shape into a loaf. Bake 1 hour or until done. If desired, garnish with parsley and serve with potatoes and sliced carrots. Makes 6 to 8 servings.
It's me again. I make a very similar meatloaf, the difference is that I use onion soup mix and a packet of tomato Cup-a-Soup instead of "catsup." It's dee-lish but probably really high in sodium.
St. Patrick's Day is as good a reason as any to make a Grasshopper Pie. It's green, contains two kinds of booze and it's delicious.
This Grasshopper Pie recipe comes from a 1975 Better Homes & Gardens recipe booklet. The recipe is originally from the Grand River Inn, in Grand Haven, Michigan. The Grand River Inn no longer exists.
Mix 1 cup chocolate wafer crumbs (19 wafers), 1/4 cup sugar and 5 tbsp. melted butter. Press into 9-inch pie plate.
1/4 cup milk 6 cups mini marshmallows 1/3 cup creme de menthe 2 tbsp. white creme de menthe de cacao Several drops of green food coloring 4 cups whipping cream, whipped whipped cream rosettes whole fresh strawberries
Prepare chocolate crust. Combine milk and marshmallows; cook and stir over low heat until marshmallows melt. Remove from heat; cool, stirring every 5 minutes until partially set. Stir in liqueurs and food coloring; fold into whipped cream. Pile onto crust; freeze firm. Trim with rosettes and berries. Let stand 10 minutes before serving.
Here's Hunt's 1972 recipe for Dippin' Good Drumsticks.
12 to 15 chicken drumsticks 1/2 cup flour 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup salad oil 1 cup whole cranberry sauce 1 (7 1/2 oz.) can Hunt's Tomato Sauce 1 tbsp. vinegar 1 tbsp. brown sugar 1 clove garlic, crushed
Coat drumsticks with mixture of flour, salt and pepper. Pour oil into shallow baking dish. Arrange chicken in oil, turning to coat all sides. Bake at 350˚ for 30 min.; turn, bake 30 min. longer. Combine Hunt's Sauce and remaining ingredients, bring to boil, simmer briefly. Serve as hot dip for drumsticks. Makes 5 to 6 servings.
1 cup chopped pecans or walnuts 1 18 1/2 oz. pkg. yellow cake mix 1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water 1/2 cup Wesson Oil 1/2 cup Bacardi dark run (80 proof)
And here's what you need for the glaze:
1/4 lb. butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum (80 proof)
Directions: Preheat oven to 325˚F. Grease and flour 10" tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix remaining cake ingredients together. Pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with whole maraschino cherries and borber of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.
Here's the 1970s recipe for Crackle Top Peanut Butter Cookies.
3/4 cup Parkay Margarine 3/4 cup sugar 3/4 cup brown sugar, packed 1 egg, slightly beaten 3/4 cup Kraft Smooth or Crunchy Peanut Butter 1 tsp. vanilla 1 3/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt Granulated sugar
Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour, sifted with baking soda and salt; mix well. Chll 20 - 30 minutes.Form rounded teaspoons of dough into balls, roll in sugar and place on ungreased baking sheets. Bake at 375˚, 10 - 12 minutes. Yields five dozen cookies.
1/4 pound butter or margarine 1 cup (6-oz.) semi-sweet chocolate morsels 1 10-oz. package mini marshmallows 1 8- or 10-oz. package crisp rice cereal 2 cups Spanish peanuts 2 cups chopped pecans 1 cup raisins 3 cups popped popcorn
Melt the butter, chocolate and marshmallows together in top of double boiler. Mix remaining ingredients in a very large bowl. Pour melted chocolate sauce over dry ingredients in bowl and mix thoroughly. Then spoon the mixture into empty, clean milk carton — pack tightly — and place in refrigerator. In about an hour your Nut Log will be firm and ready to serve. Peel the carton away and slice. Makes about 24 servings.
2 envelopes Knox Unflavored Gelatine 1/2 cup cold water 1/2 cup boiling water 1 1/4 cups sugar 1 small orange, cut up (including peel) 3 cups cranberries
In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.
Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings.
Irish Coffee Dessert
2 envelopes Know Unflavored Gelatine 1 cup cold milk 1 cup milk, heated to boiling 2/3 cup sugar 2 tbsp. instant coffee powder 1 oz. Irish whisky 1 oz. creme de cacao 1 cup (1/2 pt.) whipping or heavy cream 1 cup ice cubes (6 to 8)
In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.
Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.
ADDENDUM posted Monday, 19 November
Oops. I programmed this post a few weeks ago and got the dates confused.