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August 2012

Retro barbecue baste

  1961 A-1 butterbasterecipe

Here's a 1961 recipe for A.1. Butter Baste for hamburgers, steak, hot dogs, chicken and pork.

1/2 cup A.1. Steak Sauce
1 cup butter or margarine
4 oz. tomato sauce (optional)

Over low heat, melt butter in saucepan, add A.1. Steak Sauce. (If you prefer a tomato flavor, add 4 oz. tomato sauce.) Stir until blended. Keep warm. Brush on grilling hamburgers, hot dogs, steak, chicken or pork. Baste frequently as meat cooks.

Click here to see another idea for grilling hot dogs.

Retro Sweet and Sour Frankfurters

This recipe comes from a vintage Carnation recipe booklet.

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Sweet and Sour Frankfurters

1/3 cup vinegar
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1 pound frankfurters
2 tablespoons melted shortening
1 cup coarsely cut green pepper
1/2 cup coarsely cut onion
1/4 cup firmly packed brown sugar
3 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 cups pineapple tidbits (crushed pineapple) and juice

Slowly stir vinegar into Carnation. Cut franks into quarters. Brown in melted shortening. Add pepper and onion. Brown slightly; stir in brown sugar, cornstarch and salt. Add pineapple and juice. Blend until smooth. Stir in Carnation. Continue cooking until slightly thickened. Serve at once over chow mein noodles.

 Click here for a 1957 tip for grilling franks.

Via Millie Motts

Chicken a la Can Can, ready in 12 minutes

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Here's the 1963 recipe for Chicken a la Can Can.

1 can (10 1/2 ounces) condensed cream of chick soup
1 can (10 1/2 ounces) condensed cream of celery soup
1 soup can water
1 can (12 ounces) boned chicken or 1 1/2 cups boned cooked chicken pieces
1 soup can (1 1/3 cups) Minute Rice
1 can (3 1/2 ounces) French fried onions

Combine soups, water and chicken. Add Minute Rice, right from the box. Stir to mix. Bring quickly to a boil. Cover; reduce heat, simmer for 7 minutes. Top with onions, heated according to directions on can. Serves 4 to 6.

Click here for a retro recipe for Chicken a la Queen.

Via Millie Motts

Ultimate white trash casserole

Don't let the fancy name fool you. This is a saltine and Velveeta casserole.


Here's the recipe for the Hot, Hardy Golden Puff.

Cover the bottom of a 12" x 8" baking dish with half a "stack pack" of crisp Premium Crackers. Cover the crackers with 3/4 lb. of sliced Kraft Velveeta Cheese. Top with 2 tbsp. chopped onions and the remaining crackers. Over this pour a mixture of 4 beaten eggs, 2 1/2 cups milk, 1/2 tsp. dry mustard, dash of pepper. Set the casserole aside for one hour; then pop it into a 350˚ oven for 40 minutes. Sprinkle with paprika and serve at once.

Variations: Cover Velveeta with a 12.-oz. can of corn; or 2 tbsp. chopped pimento; or 1 cup chopped ham; or 1 cup cut-up shrimps; or 1 1/2 cups flaked crab meat. Add 1 tbsp. Worcestershire sauce to liquid, top with Premiums, then follow regular recipe.

Click here for a pork chop casserole recipe.

Via Shelf Life Taste Test

Cool off with this retro treat: Orange Mallow Frost


Here's the 1974 recipe for Easy Orange Mallow Frost made with Kraft marshmallows.

1 3-oz. pkg. orange-flavored gelatin
1 cup boiling water
1 pint orange sherbet
1 11-oz. can manderin orange segments, drained
2 cups Kraft Miniature Marshmallows or 20 Kraft Jet-Puffed Marshmallows

Dissolve gelatin in boiling water. Add sherbet; stir until dissolved. Chill until almost set; fold in fruit and marshmallows (quarter Jet-Puffed Marshmallows directly into gelatin using scissors dipped in water). Fill 6 dessert dishes; chill until firm. Garnish with additional mandarin orange slices and mint, if desired. Makes 6 servings.

Substitute 1 cup ginger ale for sherbet.
Substitute one of the following for the orange gelatin and sherbet:
lime gelatin and sherbet
lemon gelatin and sherbet
raspberry gelatin and sherbet

 Click here for another refreshing retro recipe made with Kraft marshmallows.

Via Gatochy

"Delight a man" with this egg salad

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Here's the recipe for Deviled Egg Salad as seen in the above ad.

Soften 1 envelope Knox Unflavored Gelatin in 1/2 cup cold water. Place over boiling water and stir until gelatin is thoroughly dissolved.

Add 1 teaspoon salt, 2 teaspoons lemon juice, 1/4 teaspoon Worcestershire. Cool about 10 minutes.

Stir in 3/4 cup mayonnaise or salad dressing.

Add 1 1/2 teaspoons grated onion, 1/2 cup finely diced celery, 1/4 cup finely diced green pepper, 1/4 cup chopped pimento (optional), 1 1/4 cups (4) chopped hard-cooked eggs.

Turn into one large or 4 individual molds. Chill until firm. Unmold on salad greens. Garnish with hard-cooked egg wedges and mayonaisse, if desired.

Makes 4 servings.

 Click here for a 1988 recipe for Hidden Valley Club Salad.

Via Charm and Poise

Retro meat loaf made on the stove top


Here's the recipe for Campbell's Stove-Top Meat Loaf:

1 1/2 lb. ground beef
1/2 cup dry bread crumbs
1 can (10 3/4 oz.) Campbell's Tomato Soup
1/4 cup finely chopped onion
1 egg, slightly beaten
1 tsp. salt
Generous dash pepper
1 tbsp. shortening
1/4 cup water
1/2 tsp. prepared mustard
2 slices process cheese, cut in half

Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg and seasonings. Shape firmly into 2 loaves; brown on both sides in skillet in shortening. Cover; cook over low heat 25 minutes. Spoon off fat. Pour remaining soup mixed with water and mustard on loaves; top with cheese. Cook 10 miniutes, uncovered. Makes 4 to 6 servings.

Oven Method: Mix and shape as above. Bake at 350˚F, for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves; top with cheese. Bake 5 minutes more.

 Click here to see a meat loaf recipe from the 1940s.

Via Shelf Life Taste Test

Lemon Meringue Pie recipe from 1935

Any pie made with sweetened condensed milk is nummy-delicious.

Trust me on this.


Here's Eagle Brand's 1935 recipe for Lemon Meringue Pie.

1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/2 cup lemon juice
Grated rind of 1 lemon or 1/4 teaspoon lemon extract
2 eggs separated
2 tablespoons granulated sugar
Baked pie shell

Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon or lemon extract, and egg yolks. Pour into baked pie shell. Cover with Meringue made by beating egg whites until stiff and add sugar. Bake until brown in a moderate oven (350˚F). Chill and serve.

Click here to see a couple more lemon-y retro desserts.

Via jbcurio

I've made an exception for the Pomegranate-Key Lime Vodka Cocktail

This is not a retro recipe. But it's oh-so-yummy so I'm including it on this blog.

Screen shot 2012-08-01 at 2.20.13 PM

Here's the recipe for the Pomegranate-Key Lime Vodka Cocktail from Cariel Batch Blended Vodka.

1/4 cup sugar
1/4 cup water
1 cup club soda
1 cup pomegranate juice
1/2 cup vodka
3 tablespoons fresh Key Lime juice
crushed ice
Key lime slices

Serves four.

Click here to find four retro tiki coctail recipes.