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January 2013

Retro Happy Hour: party punch, with or without alcohol

This beautiful punch recipe is from 1959.

Retro happy hour

Here's the Canada Dry recipe for party punch.

1/4 cup sugar
1 small jar (8 oz.) maraschino cherries
3 cups grapefruit juice
1 large bottle Canada Dry Hi-Spot Lemon Soda
1 large bottle Canada Dry Club Soda
1 large bottle Canada Dry Ginger Ale
Optional: add your favorite liquor to taste (gin, rum, whiskey or vodka)

Combine first 3 ingredients; pour over ice into large punch bowl. Add ice-cold soft drinks just before serving. Add liquor if desired, stir gently. Makes about 30 punch cup servings.

That's the official recipe. The photo in the ad includes lemon slices, which I would definitely ad. 

Also, I don't think Canada Dry makes Hi-Spot soda any more, so you could substitute any lemon soda (if you can find it) or Sprite.

Last, the recipe calls for "large bottles" of the soft drinks. In today's world, that would be about 2/3 of a two-liter bottle.

 Click here for another retro punch recipe.

Via vieilles_annonces

Retro Tuna Macaroni Bake

Tuna casserole. An all-American meal if ever there was one.

Retro tuna bake recipe

Here's Star-Kist's 1955 recipe for Tuna Macaroni Bake.

2 eggs, well-beaten
3/4 cup evaporated milk
1/2 cup water
3/4 tsp. dry mustard
1 tbsp. grated onion
3/4 tsp. salt
3 cups cooked macaroni
1 1/2 cups grated American cheese
1/2 can Star-Kist tuna

Mix all ingredients together and turn into greased baking dish, 6 x 10 inches. Bake in 375˚F oven until firm and light brown, about 1 hour. Cut into squares and top each with catsup or chili sauce. Serves 6.

Click here for a retro recipe for veggie burgers.

Via tikitacky

Green Beans Caesar, 1958 recipe

The ad suggests that Green Beans Caesar is ideal with fish.


Here's the recipe for Green Beans Caesar.

2 tbsp. salad oil
3/4 cup of 1/2-inch bread cubes
1 can (1 lb.) Del Monte Brand Blue Lake Cut Green Beans
1 tbsp. vinegar
1 tbsp. salad oil
1 tsp. minced onion
1/4 tsp. salt
2 to 3 tbsp. grated or shredded Parmesan cheese

In the 2 tbsp. salad oil, saute the bread cubes until golden brown and crisp. Drain green beans. Mix vinegar, the 1 tbsp. salad oil, minced onion and salt. Turn beans into skillet with bread cubes; pour vinegar mixture over the beans; heat and stir until hot. Sprinkle with cheese. Serves 4. 

Click here to for a retro recipe for peas.

Via Alsis35

Retro Recipe: Dippin' Good Drumsticks

Retro chicken recipe
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.
Via jbcurio

Retro Recipe Whipped Chocolate Pudding

Whipped chocolate pudding
Here's Carnation's 1963 recipe for Whipped Chocolate Pudding.

1 tbsp. (1 envelope) unflavored gelatine
1 package (4 oz.) chocolate pudding and pie filling mix
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1 cup water
1/8 tsp. peppermint extract
2 tbsp. orange juice
1 cup angel food or other cake squares
chocolate sauce

Combine gelatine, pudding, 1 cup Carnation and water in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and add peppermint extract. Chill until mixture mounds from a spoon. Whip pudding until smooth. Chill 2/3 cup Carnation in refrigerator tray until soft ice crystals form around edges (10 - 15 minutes). Whip until stiff (about 1 minute). Add orange juice. Whip very stiff (about 2 minutes). Fold into pudding mixture. Layer pudding mixture and cake squares in a 1 1/2-quart mold or bowl. Chill until firm, about 2 hours. Unmold. Top in chocolate sauce if you wish. 

Retro Recipe: Peach Cobbler

Retro peach cobbler

Here's the 1948 recipe for Old Style Peach Cobbler.

2 1/2 cups sliced canned cling peaches
3/4 cup canned cling peach syrup
1/4 cup brown sugar (packed)
1 1/2 tbsp. cornstarch
Few grains salt


1 tbsp. granulated sugar
1/8 tsp. baking soda
1 cup prepared biscuit mix (or your own biscuit recipe)
1/3 cup cultured sour cream
2 to 3 tbsp. milk (if needed)
Sweet or sour cream for topping

Place peaches in bottom of a 1-quart casserole. Mix peach syrup, brown sugar, cornstarch and salt. Pour over peaches. Set casserole in hot oven (425˚) while mixing dough. Stir sugar and soda into biscuit mix. Add cream and milk to make soft dough; mix lightly. Place by spoonfuls on top of hot peaches. Bake 30 to 35 minutes until well browned. Serve warm with sweet or sour cream. Serves 6 to 8.

Via tikitacky


Retro Recipe: Championship Fudge Cake

Retro cake recipe

Here's the recipe for Mrs. Vik's Championship Fudge Cake

2 cups sifted cake flour
1 2/3 cups sugar
1 tsp. salt
1 1/2 tsp. soda
1/2 cup shortening
1/2 tsp. double-acting baking powder
3 squares melted
unsweetened chocolate
1 1/3 cup milk (add 2/3 cup twice)
3 eggs (2/3 cup)
1 tsp. vanilla

Combine flour, sugar, salt, soda and baking powder in mixing bowl. Add shortening, melted chocolate and 2/3 cup milk. Beat vigorously by hand or mixer (medium speed) for 2 minutes, scraping bowl often. Add eggs, 2/3 cup milk and vanilla. Beat for 2 minutes. Pour into two 9" cake pans 1 1/2" deep, rubbed with shortening or lined with paper. Bake 35 - 40 minutes at 350˚. Cool 10 - 15 minutes, remove from pans and cool on wire cake rack.

Luscious Fudge Frosting: Mix 1/3 cup shortening, 1 egg, 3 cups sifted confectioners' sugar and 1/4 tsp. salt. Add 2 1/2 squares melted unsweetened chocolate and beat thoroughly. Add 5 tbsp. cream or top milk, one at a time while beating, beat until smooth and good spreading consistency.

Mocha Icing: Add 1 tbsp. instant coffee, dissolved in cream.

Mint Icing: Add 1/8 to 1/4 tsp. mint flavoring during final beating.

Click here to for a retro chocolate cake recipe.

Via Vintage Midcentury

What do you call a retro recipe that's a cross between muffins and quick bread? Bruffins.

I found this recipe in a 1959 issue of Co-ed magazine. Co-ed billed itself as the magazine "for girls and homemakers of tomorrow."

1959 dole recipe

Here's the 1959 recipe for Dole Tropical Bruffins.

1 can (8 3/4 or 9 oz.) Dole Crushed Pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cup Grapenuts cereal
2 cups biscuit mix
1 teaspoon salt

For glaze:
1 cup powdered sugar, unsifted
2 tablespoons pineapple syrup

Preheat oven to 425˚ and grease muffin tins. Reserve 2 tablespoons of syrup from the pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to the top, and bake for 20 minutes.

Meanwhile, blend glaze ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top side down, into the glaze. Transfer to cooling rack.

Makes 6, large enough to slice, using 3 1/4-inch tins — or 12, using 2 1/2-inch tins.

Click here for an awesome retro breakfast idea from Aunt Jemima.

Retro Recipe: Veg-All Tuna Upside Down Bake

Retro veg-all recipe

Here's Veg-All's recipe for Tuna Upside Down Bake.

1 1-lb. can Veg-All
1 7-oz. can tuna fish
1/4 c. milk
3 tbsp. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. paprika
1 c. grated milk cheese
1 tsp. Worcestshire sauce
2 c. commercial or homemade biscuit mix
2/3 c. milk

Drain Veg-All. Save liquid. Flake tuna. Heat Veg-All liquid with 1/4 c. milk. Melt butter; add flour, salt, pepper, paprika. Stir 'til smooth. Add hot liquid slowly, stirring. Cook over medium heat, stirring until thick. Add cheese, Worchestshire sauce; stir over low heat until smooth. Mix half Veg-All and all tuna. Spread rest of Veg-All in greased 9 x 9-in. baking pan. Add creamed mixture. Add 2/3 c. milk to biscuit mix; blend. Knead 10 times. Roll between waxed paper to size 9 x 9 square 1/4-in. thick. Place on mixture in pan. Bake 25 min. at 350˚ F. Turn upside down on plate. 

Click here for a contemporary Veg-All recipe.

Via The Mid-Century Menu