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December 2012

Retro Pasta Salad

Retro past salad recipe

Here's the 1955 recipe for Rainbow Toss.

Ingredients: 8 oz. pkg. elbow macaroni; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup sliced celery; 3/4 cup diced cucumbers; 1/3 cup diced green peppers; 1/4 cup minced onion; 1/4 cup sliced stuffed olives; 1/4 cup olive liquid; 4 chopped hard-cooked eggs; 1/2 cup mayonnaise; 2 pkgs. Somerset luncheon meat; 1 Tbsp. prepared mustard.

Cook and drain macaroni; slice meat in 1/4" strips; mix with remaining ingredients. Toss well; chill. Serves 8.

Click here for a 1939 recipe for Salad a la Russe.

Via tickytacky

Retro Happy Hour: Ethan Allan Egg Nog

Picture 4

Here's the recipe for Ethan Allan Egg Nog.

2 qts. ready-made chilled eggnog
1/2 cup orange juice, chilled
1 pt. (2 cups) rum
2 cups whipped cream
1 orange rind, grated

Mix eggnog with orange juice and rind in punch bowl. Fold in whipped cream and keep chilled. Add rum. Add a slice of orange for decoration and serve immediately.

Via Eudaemonious

1956 recipe for Fruit Cocktail Eggnog Pie

Retro egg nog pie

Here's Knox gelatine's recipe for Fruit Cocktail Egg Nog Pie.

1 (1 lb. 14 oz.) can of fruit cocktail
1 envelope Knox gelatine
1 1/2 cups commercially prepared eggnog
1/8 teaspoon salt
1 1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup whipping cream
1 9-inch baked pie shell

Drain fruit cocktail thoroughly; measure 1/2 cup of the syrup. Stir gelatine into syrup; place over boiling water and stir until gelatine is dissolved. Remove from heat; stir into eggnog. Add salt and flavorings. Chill until mixture mounds when dropped from spoon. Whip cream; fold into gelatine mixture along with 1 1/2 cups well drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit cocktail.

Click here for another retro pie made with fruit cocktail.

Via tikitacky

From 1958, 3-Second Appetizers from A.1.

I suggest you think twice before trying a savory appetizer recipe that promises to look like a chocolate sundae.

Retro appetizers

Here's the recipe for A.1.'s 3-Second Appetizers.

Put a slab of cream cheese in a shallow bowl and pour A.1. Steak Sauce liberally over it. (Looks like a chocolate sundae.) Circle with crackers or potato chips.

For variety, blend 1 Tbsp. A.1. Steak Sauce with 4-oz. pkg. cream cheese, add minced clams.

Click here for another retro appetizer recipe.

Via alsis35

Retro dip for holiday parties


Here's the 1967 recipe for Trim-a-Tree Dip.

1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup crumbled blue cheese (2 oz.)
1 tbsp. Worcestershire sauce
1/4 cup minced onions
1 tsp. chopped parsley
Few strips of pimiento

In small mixer bowl, blend first 5 ingredients; beat thoroughly at medium speed until fluffy. If necessary, chill until mixture mounds. Pile mixture on inverted 5-inch flat-bottomed bowl, with spatula, shape into a peaked tree.


Via Xray Delta One

Retro recipe: Christmas-y coffee cake

Retro recipe

Here's how to make this Festive Coffee Ring.

1/2 cup warm, not hot, water (105˚ to 115˚ F)
1 package Fleischmann's Active Dry Yeast
1 egg
1 tablespoon sugar
2 1/2 cups Bisquick
2 tablespoons of margarine or butter 
2 tablespoons brown sugar
1/3 cup candied fruit
1/2 cup chopped walnuts

Dissolve yeast in warm water. Add egg, sugar and Bisquick. Beat vigorously. Turn onto surface dusted with Bisquick. Knead until smooth, 20 times. Roll into 16 x 9-inch rectangle. Spread with margarine or butter. Sprinkle with sugar, fruit and walnuts. Roll up, beginning at wide side. Pinch dough together to seal. Place sealed side down on greased baking sheet. Pinch ends together to form a ring. With scissors make cuts 2/3 through ring at 1-inch intervals. Turn each section on its side. Cover. Let rise in a warm place (85˚F) about 1 hour. Bake in moderate oven (375˚ F) 15 to 20 minutes. Ice with confectioners' sugar icing. Decorate with candied cherries and walnut halves. 

Click here for a no-bake retro fruitcake recipe.

Retro Happy Hour: Five Holiday Cocktails from 1953


Here are Canada Dry's holiday cocktail recipes from the above 1953 ad.

Holly Ball
For a festive look, spear red and green maraschino cherries on a sprig of mint or holly. Place in tall glass with ice cubes. Add a jigger of whiskey, fill with Canada Dry Ginger Ale.

Glacier Highball
Pack tall glass and pointed paper cone with shaved ice, insert cone on ice in glass, leaving cone-shaped "glacier." Add a jigger of Scotch whisky, fill with Canada Dry Club Soda.

Kris Kringle Punch
28 oz. bottle Canada Dry Ginger Ale
28 oz. bottle Canada Dry Club Soda
28 oz. bottle Canada Dry Grapefruit
28 oz. bottle Canada Dry Hi-Spot Lemon
3/4 cup sugar
1 small jar (8 oz.) maraschino cherries
Citrus fruit slices
Optional: add your favorite liquor to taste (gin, rum, whiskey or vodka)

Pour ice cold Ginger Ale, Club Soda, Grapefruit and Hi-Spot over ice in large punch bowl. Add sugar, cherries and fruit slices. Add liquor if desired. Stir gently 'til sugar dissolves. Makes about 30 punch cup servings

Candy Cane Collins
Pour a jigger of gin or vodka over ice cubes in a tall glass. Fill with delightful Caada Dry Collins Mixer. Garnish with citrus slices and candy cane.

Christmas Sparkler
Fill tall glass with cracked ice. Add 5 dashes of bitters, 2 oz. whiskey, gin or rum. Fill with Canada Dry Grapefruit, add lemon spiral, stir.

Via Alsis35

1958 recipe: melt-in-your-mouth Snow Man Cake

Retro cake recipe
Here's the recipe for Durkee's Coconut Snowman — no molds required.

Using standard 9 x 13 x 2 pan, bake 1 regular size box yellow cake mix according to package directions. Invert cake on rack, let stand for 3 hours. Cut according to diagram (click image to enlarge), 2 squares each size: (A) 5" x 5", (B) 3 1/4" x 3 1/4", (C) 2" x 2". Round corners and stack pieces as in illustration.

Cut arms (D). Attach to sides of body with toothpicks. Fasten forearm (E) in position. With boiled icing, frost snowman, cover with Durkee's Coconut. Decorate with candies. Cut hat from black paper.

 Via tikitacky

Retro Fudge Recipe


Here's the 1950 recipe for Can't Fail 5-Minute Fudge.

Mix 2/3 cup (small can) undiluted Carnation Evaporated Milk, 1 2/3 cups sugar and 1/2 tsp. salt in saucepan over low heat. Heat to boiling, then cook 5 minutes, stirring constantly. Remove from heat.

Add 1 1/2 cups (16 medium) diced marshmallows, 1 1/2 cups Baker's chocolate or caramel chip, 1 tsp. vanilla and 1/2 cup chopped nuts. Stir 1 - 2 minutes or until marshmallows melt. Pour into buttered 9-inch square pan. Decorate or make into roll. Or spoon into drops on waxed paper.

Makes about 2 pounds.

 Click here for a recipe for butterscotch rolled cookies.

Via ccerruti