1980s recipes Feed

Libby's Famous Pumpkin Pie Recipe

This is my go-to pumpkin pie recipe.

Though this ad is from 1987, according to Very Best Baking, Libby's Famous Pumpkin Pie Recipe has been featured on Libby's pumpkin labels since 1950.

Libbys pumpkin pie vintage recipe

Libby's Famous Pumpkin Pie
Recipe from 1987 Libby's advertising

2 eggs, slightly beaten
1 1/2 cups Libby’s solid-pack pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/2 cups (12-oz. can) evaporated milk
1/4 tsp. cloves
1 9-inch unbaked pie shell

Preheat oven to 425˚F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 min. Reduce temperature to 350˚F and continue baking for 45 min. or until knife inserted into center of filling comes out clean.

Cool completely. Garnish, if desired, with whipped cream.

Makes one 9-inch pie.

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I've always gotten best results by making my pies using glass (Pyrex, actually) pie plates. 

Turns out, I'm not the only one.

According to kitchn, "Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you're making."

 

Recipe via Click Americana
Image via James Vaughan


Turkey AND Ham for Thanksgiving?

Make Thanksgiving a carnivore's dream with these easy peasy turkey and ham recipes.

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Both recipes come from the above 1987 advertising for Reynolds Oven Cooking Bags.

Thankfully Simple Turkey

1 tbsp. flour
1 turkey size (19" x 23 1/2) Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16- to 20-lb. turkey, thawed and rinsed
2 tbsp. vegetable oil

Preheat oven to 350˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff turkey, if desired. Brush with oil. Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into thigh. Bake to 180˚F or 2 3/4 to 3 1/4 hours. Add 1/2 hour for stuffed turkey. Makes: 16 to 20 servings.

 

Take -A-Holiday Ham

1 tbsp. flour
1 turkey size (19" x 23 1/2") Reynolds Oven Cooking Bag
12- to 16-lb. fully-cooked hame, bone-in
whole cloves

Preheat oven to 325˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Remove skin, trim fat from ham, leaving a thin layer. Lightly score surface of ham; stud with cloves. Place ham in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag. Bake to 140˚F or 2 1/2 to 3 1/4 hours. Makes: 16 to 22 servings.

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There is no explaining this old pinup.

 

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Why is the turkey on a leash? 

Why is she wearing ballet slippers with her skating outfit?

And why is she wearing both in a barnyard?

We will never know.

 

Click here to see more ridiculous Thanksgiving pinups fro the past. 


Two pies from the 80s

If there's one thing I've learned it's that recipes that call for Cool Whip and instant pudding mix are ALWAYS delicious.

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Both recipes are from the above 1987 ad.

Black Forest Pie

3 1/2 cups (8 oz.) thawed Cool Whip
1 Keebler Ready-Crust Graham Cracker Pie Crust
1 cup cold milk
1 pkg. (4-serving) Jell-O Chocolate Instant Pudding and Pie Filling
1 cup cherry pie filling

Spread 1 cup of Cool Whip on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1 1/2 cups Cool Whip. Spread over Cool Whip that's on bottom of pie crust. Spread remaining Cool Whip over top, leaving a 1-inch border and forming a depression in the center of the Cool Whip. Spoon cherry pie filling in the center. Chill at least 3 hours. Garnish with melted chocolate, if desired.

 

Creamy Pumpkin Pie

1 cup canned pumpkin
1/2 cup cold milk
1 pkg. (6-serving) Jell-O Vanilla Instant Pudding and Pie Filling
1 tsp. pumpkin pie spice
3 1/2 (8 oz.) thawed Cool Whip
1 Keebler Ready-Crust Graham Cracker Pie Crust

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 2 1/2 cups of the Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining Cool Whip.

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 I miss the 80s. I was in my 20s and had the most beautiful wardrobe I will ever own thanks to a FABULOUS Loehmann's in Swampscott, Massachusetts. 

What were you doing in the 80s?

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If you're unfamiliar with Loehmann's, it was a women's discount designer clothing store with the most amazing fashions at equally amazing low prices. The chain went downhill in the 90s and closed for good a few years ago.

 Image via Found in Mom's Basement


Veal Scallopine with Apples

There's only one thing that bugs me about this recipe. The photo shows slivered almonds and raisins (or some other small wrinkled thingies) while the recipe never mentions them. Grrrr.

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Plume deVeau Scallopine with Apples
Recipe from 1983 Plume de Veau advertising

Sprinkle 1 lb. thin veal slices with salt, pepper and dredge in flour. Brown slices in heavy skillet in 2 tbsp. butter, about 5 minutes per side. Remove meat to warm platter, pour off half the fat. Add 2 tbsp. dry white wine to skillet, bring to boil, add 1 cup evaporated milk and cook down until sauce thickens. In separate pan, heat 1 tbsp. butter, add 2 sliced, peeled apples, tossing gently for 5 minutes. Spoon apples and sauce over meat. Serves 4 to 6.

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An 80s coiffure to go along with the fancy 80s recipe above.

Vintage ad 80s hair

Image via Found in Mom's Basement
 


Simple, sinful cheesecake

What's better than an amazing cheesecake? A cheesecake that's amazingly easy to make.

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Creamy Baked Cheesecake
Recipe from 1984 Borden's advertising

1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
2 8-oz. packages cream cheese, softened
1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 tsp. salt
1/4 cup ReaLemon Juice (or real lemon juice — see what I did there?)
1 8-oz. container sour cream

Preheat oven to 300˚. Combine butter, crumbs and sugar, pat firmly on bottom of buttered 9-inch springform. In large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheesecake. Garnish as desired. Refrigerate leftovers.

Peach Melba Topping: Reserve 2/3 cup syrup drained from 10-oz. package thawed frozen red raspberries. In small saucepan, combine reserved syrup, 1/4 cup currant jelly and 1 tbsp. cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries. Drain 16-oz. can peach slices; top cake with peaches and sauce.

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This 1855 photo is a lot older that the retro stuff I typically post but it caught my eye because, well, the woman looks like she's picking her nose. In fact, she's using snuff.

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Remember, you can pick your nose and you can pick your friends, but you can't pick your friend's nose.   ; )

 Image via Inner Optics


Retro Happy Hour: Chambord Cocktail

FYI, Chambord is a French raspberry liqueur. The brand was founded in 1982, just a year before this ad ran. 

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Chambord Cocktail
Retro recipe from a 1983 Chambord ad

3/4 oz. Chambord
juice of a large wedge of lemon

Pour into a wine glass. Fill the glass with crushed ice (or small ice cubes). Stir and serve.

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 I know it's not prom season, but since today's recipe is from the 80s...

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Images via Lee's BlogEllenBuzzfeed and Pinterest


Aloha from the 80s

I may be the only person in America who's never tried Shake 'n Bake.

And I'm probably the only person who's visited Hawaii without ever attending a luau. 

This Pork Luau recipe was invented for me.

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Pork Luau
Retro recipe from 1980 advertising

1 envelope Shake 'n Bake Seasoned Coating Mix for Pork
1/2 tsp. ground ginger
6 pork chops, 1 inch thick 
1 can (20 oz.) sliced pineapple in juice
1 pkg. (6 oz.) Stove Top Stuffing Mix for Pork

Place Shake 'n Bake and ginger in shaker bag; shake to blend. Coat chops and arrange on rack as directed on package. Drain pineapple, measuring juice; add water to equal 1 3/4 cups; set aside. Top each chop with a pineapple slice; dice remaining pineapple and set aside. Bake chops at 425˚ for 40 to 45 minutes, or until tender. Always cook pork thoroughly.

Meanwhile, prepare stuffing mix as directed on package, substituting measured pineapple juice for water and stirring in the diced pineapple after the crumbs. Serve with pork chops. 

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I miss the days when travel agents, with their office walls covered in posters, would do all the work of planning and booking your vacation for you. 

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Recipe via Charm and Poise
Image via DP Posters


Impossible Cheeseburger Pie

This is called Impossible Cheeseburger Pie because the pie does the impossible by making its own crust.

Nice alternative for folks who don't own a grill.

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Impossible Cheeseburger Pie
Vintage recipe from 1981 Bisquick advertising

1 lb. ground beef
1 1/2 cups chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups of milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400K. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.

High Altitude: Increase first bake time to 30 minutes.

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This is my dad, my brothers and me in our backyard pool in 1968.

(If you're doing math, trying to figure out how old I am, we can no longer be friends.)

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Recipe via livejournal


Retro Kahlua Mousse

Decadent chocolate mousse with a little Kahlua kick.

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Kahlua Mousse
Vintage recipe from 1987 Kahlua advertising

1 lb. dark sweet chocolate, cut into pieces
3 oz. butter, cut into pieces
1/2 cup sifted powdered sugar
3 egg yolks
1/4 cup Kahlua
1 tsp. instant coffee powder
2 cups whipping cream
3 egg whites

Melt chocolate and butter in top of double boiler set over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee. Blend chocolate mixture into this. In another bowl., whip cream until stiff, gently fold into chocolate mixture; blend well. Beat egg whites until soft peaks form; fold into chocolate cream. Refrigerate overnight. Serve in goblets or bowl, as shown. Makes 10 to 12 servings.

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Speaking of decadent... I don't know the story behind this old photo, but I'm sure it's nothing our mothers would have approved of.

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Recipe via Shelley's mom
Image via Charlie A Go Go


Retro Heat: Tabasco Popcorn

You know what sounds great? Making some Tabasco popcorn and bingewatching I Love Lucy reruns.

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Tabasco Popcorn
1985 recipe from old Tabasco advertisement

1/4 cup melted butter
1 1/2 tsp. Tabasco pepper sauce
2 tbsp. grated Parmesan cheese

Combine all ingredients and mix well. Makes enough for 3 quarts popped corn.

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Recipe via Shelley's Mom