Hey, my mom used to make that!

Retro Strawberries and Cream Pie

Have you noticed how freaking ginormous strawberries are these days?

I mean the ones you get at the grocery store, not the adorable little guys you grow yourself.

My husband says they look like baboon hearts.

Sorry.

Forget I said that.

 

Here's the 1990 recipe from Pillsbury.

 

Strawberries and Cream Pie

 

15-oz. pkg. Pillsbury All Ready Pie Crusts

1 teaspoon flour

 

Filling:

8-oz. pkg. cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream, whipped
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
4 cups fresh strawberries, washed and hulled

 

Heat oven to 450˚F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450˚F for 9 to 11 minutes or until lightly browned. Cool.

 

In large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipped cream. Spoon into cooled pie crust. Arrange strawberries, pointed side up, over filling. Chill. In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Drizzle over strawberries and filling. Chill until set. Store in refrigerator. Makes 10 to 12 servings.

 

Click here for a quick retro recipe for citrus pie.

Retro Recipe: Warm Potato Salad with Ham

This recipe is from 1990.

4 cups cubed, scrubbed red potatoes
3/4 cup water
1/4 cup finely chopped onion
1 tsp. Dijon-style mustard
1/8 tsp. black pepper
3 tsp. cider vinegar
One 6-3/4 ounce can Hormel Chunk Ham
2 tbsp. chopped parsley

Mix first five ingredients together in a saucepan. Cover and heat to a boil. Simmer 15 minutes. Meanwhile, drain ham, saving broth. Break ham into chunks. Stir ham broth and vinegar into potatoes. Continue simmering, uncovered, 10 minutes. Remove from heat and stir in ham chunks and parsley. Cover; let stand 10 minuted. (For creamy salad, stir in 1/2 cup sour cream with ham.)

Click here for a retro recipe for Turkey-Apple Salad.

Almond Macaroon Brownies

Here's the 1999 recipe for Almond Macaroon Brownies.

1 pkg. (3 oz.) cream cheese, softened
6 tbsp. butter or margarine
3/4 cup sugar
3 eggs
1/2 cup plus 1 tbsp. all-purpose flour
1 2/3 cups Baker's Angel Flake Coconut
1 cup Dole Whole Natural Almonds
6 squares Baker's Semi-Sweet Chocolate
1/2 tsp. vanilla
1/2 tsp. Calumet Baking Powder
1/4 tsp salt.

• Beat cream cheese and 2 tbsp. butter until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tbsp. flour and coconut. Reserve 16 almonds for garnish; chop remaining. Stir in 1/3 cup of chopped almonds. Set aside.

• Stir 5 squares chocolate and remaining butter over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds.

• Spread chocolate batter in greased 8-inch square pan. Spread cheese batter on top. Garnish with whole almonds. Bake at 350˚F for 40 minutes or until cake tester inserted in center comes out almost clean. (Don't overbake.)

• Melt remaining chocolate, drizzle over brownies. Cool in pan. Cut into bars or squares. Makes about 16 brownies.

Click here for another brownie recipe.

Retro Recipe: Xmas Ribbon O' Fudge Bars

Here's the 1993 recipe for Redenbacher's Ribbon O' Fudge Bars:

4 cups miniature marshmallows
1 cup butterscotch chips
3 tbsp. butter
3 qts. Popped Orville Redenbacher's Gourmet Original Popping Corn, unpopped kernels discarded
1 (12-oz.) hot fudge sauce

In large Dutch oven over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated. Press half of mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide spatula under entire mixture and slide into cutting board to cut into bars. Makes 16 bars.

 Click here for more recipes for bar cookies.

Via Eudaemonius

Butterscotch Cut Out Cookies for Christmas

Here's the 1993 recipe for Butterscotch Cut-Out Cookies.

Cookies:

1 cup butterscotch flavored chips
1 cup Land O Lakes Butter, softened
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
2 tbsp. milk
2 tsp. vanilla

Frosting:

2 cups powdered sugar
1/4 cup Land O Lakes Butter, softened
1 to 2 tbsp. milk
1 tsp vanilla

In 1-quart saucepan melt butterscotch chips over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour into large mixer bowl; add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour). Heat oven to 375˚. On lightly floured surface rill out dough, half at a time, to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely.

In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting with food coloring. Frost and decorate cookies as desired.

Yields 4 to 5 dozen.

 Click here for tips for making and mailing holiday cookies.

Via Eudaemonius

Chili Chicken with Dumplings, 1993 recipe

Chili Chicken

2 cups cut-up cooked chicken
1 can (15 oz.) tomato sauce
2 cans (15 oz. each) spicy chili beans, undrained
1 can (about 8 oz.) whole kernal corn, undrained
Bisquick Dumplings (below)
1/2 cup shredded Cheddar cheese (2 oz.)

Mix chicken and tomato sauce in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low. Prepare Dumplings. Drop by 12 spoonfuls onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. Makes 6 servings.

Dumplings: Mix 1 1/2 cups Bisquick Original or Reduced Fat baking mix, 1/2 cup cornmeal and 2/3 cup milk until soft dough forms. Note: Stir in desired amount of chili powder with the beans.

 Click here for a recipe for Tangy Chicken with Tomatoes and Herbs.

Via Eudaemonius

Splenda Blueberry Muffins

This recipe is from the 1990s.

1 cup blueberries, fresh or frozen
2 tsp. baking powder
1/2 cup light margarine, softened
1 cup Splenda Granular
2 cups all-purpose flour
1/4 cup honey
1/2 cup skim milk
3/4 tsp. salt
2 whole large eggs
1 tsp. vanilla

Sift flour, baking powder and salt together. In another bowl, beat margarine, Splenda and honey with electric mixer until fluffy. Beat in eggs one at a time, add vanilla. Alternately, stir in flour and milk. When blended, fold in berries. Spoon batter into paper-lined or greased muffin cups. Bake until golden in a pre-heated 350˚ oven, about 25 to 30 minutes. Cool in pan 10 minutes before removing. Serves 10.

Click here for an alternate recipe for blueberry muffins.

Via Eudaemonius

When you're tired of grilling hamburgers, try grilling fish, instead

Here's Chef Todd Muir's recipe for Grilled Sonoma Halibut from the above 1999 Turning Leaf Chardonnay ad:

1 halibut filet about 3 lbs., skin on
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/3 cup Chardonnay
2 teaspons Herb de Provence or mixed dried herbs
1 teaspoon sea salt
Fresh-ground black pepper

Make an aluminium foil 'tray' for the filet 24 inches long and with a 1/2" high edge. Place the halibut filet in the center of the tray, boned but not skinned. Spread seasoning over the filet and refrigerate for 20 minutes. Place the filet in the center of the barbecue. Cook halibut approximately 12 to 15 minutes or until just done. Lift the halibut from the skin and serve.

 

Click here for the 1958 version of a classy seafood recipe.

A condiment to add to your hamburgers before grilling

This 1999 ad for Kikkoman soy sauce suggests that, instead of using condiments on your burger, you add 2 tablespoons of soy sauce to one pound of ground beef before cooking as usual.

The add also suggests that, for your fries, you add 1 tablespoon of soy sauce to 1/3 cup of ketchup.

Click here to find another retro recipe for hamburgers.

Recipe from the 1990s for Mini Cheesecakes

Cupcakes will be so jealous when you make these perfect little cheesecakes.

Here's a closeup of the Mini Cheesecakes recipe. Click the recipe to enlarge it even more.

Click here to see another retro recipe for cheesecake.

From my other blog Found in Mom's Basement