Appetizers, canapés and hors d’oeuvres Feed

How to serve pigs-in-a-blanket for the holidays



I'd go to town with this retro idea, making two concentric rows of pigs-in-a-blanket surrounded by curly parsley. And I'd serve mustard.

If you prefer not to use frozen piggies, make your own with cut-up hot dogs and crescent dough. 


Serving suggestion via Dinner Is Served

Retro Canapes

These sound less like canapes and more like something my college roommates and I would make at 1:30 am during finals.

Of course, that doesn't mean they don't taste great.


Underwood Deviled Ham Canapes
recipe from a 1948 Underwood advertisement

Cut bread in squares, rounds, diamond shapes, 1/4 inch thick, toast to a delicate brown, spread liberally with Underwood Deviled Ham. Sprinkle with grated cheese and brown in hot oven.


This 1940s mom looks so lonely. She needs to make some Deviled Ham Canapes and invite the other moms over for canasta. 


Image via Ladybug

Retro Twofer: Devilled Sardines and Festive Sardine Dip

If my mother hardn't fed me sardines as a child, I probably would never have tried them. They are surprisingly good. And super good for you.



Devilled Sardines
recipe from a can of King Oscar

1 can King Oscar sardines
1/2 tsp. salt
1 tbsp. lemon juice
1/4 tsp. pepper
1 tbsp. prepared mustard

Drain oil from sardines and place them in a shallow fireproof dish. Season with salt, pepper and lemon juice. Spread with mustard. Let stand about 30 minutes then bake in moderately hot oven, 375˚F, for 15 minutes. Serve with chopped parsley and lemon slices. 2 servings.


Festive Dip

Blend 8 oz. cream cheese with 3 tbsp. lime juice. Add 1 can King Oscar sardines (or more) mashed; 6 sweet gherkins, chopped; minced onion, salt to taste. Dip with chips or spread on crackers.

Via Shelley and her mom

Gazpacho sits on a Ritz

Here's another recipe from Shelley's mom. It requires you to slice cherry tomatoes. Do it with a bread knife or other serrated knife and you won't have any problems.

Pizza thingies


Gazpacho Snack
old recipe from Ritz cracker box

1/3 cup cucumber
1/4 cup chopped green pepper
2 tbsp. chopped onion
2 tbsp. plain yogurt
2 tsp. wine vinegar
1/8 tsp. garlic powder
1/8 tsp. ground red pepper
9 cherry tomatoes, each cut into 4 slices
36 Low Salt Ritz Crackers

In small bowl, stir together cucumber, green pepper, onion, yogurt, vinegar, garlic powder and red pepper until blended. Place a tomato slice on each Ritz cracker. Top with 1/2 teaspoon vegetable mixture. Serve immediately.

Via Shelley and her mom

Tater Tot Fondue!

Okay, this is a lame recipe, even for 1975.

Which doesn't mean I wouldn't wolf it down in a heartbeat.

Melted cheese and Tater Tots, people!

Retro holiday recipe

Holiday Fun-due

  1. Heat Ore-Ida Tater Tots and one-inch cubes of Armour Star Ham in a 425˚ oven for 12 to 15 minutes.
  2. In sauce pan, combine 1 pound cubed processed cheese, 2 cups of chopped tomatoes, 1/2 cup of Ore-Ida Frozen Chopped Onions. Stir over low heat.
  3. Pour melted cheese mixture into heated fondue dish and serve.

Via Classic Film

Retro Lipton onion soup recipes

Retro onion dip recipes

California Dip

1 envelope Lipton Onion Soup Mix
1 pint dairy sour cream

Blend ingredients thoroughly. Chill. Makes 2 cups.


California Dip Deviled Eggs

8 hard-cooked eggs
1 cup California Dip
1/4 cup finely chopped celery
1/2 tsp. lemon juice 

Cut eggs in half lengthwise. Remove yolks and mash; blend in California Dip, celery and lemon juice. Generously fill egg whites halves, then chill. Makes 16 appetizers.


Lipton Chicken and Olive Sandwich Spread

1 cup California Dip
1/2 cup finely cut, cooked chicken
2 tbsp. finely chopped stuffed green olives

Blend California Dip with chicken and olives. Cover and refrigerate at least one hour. Makes 1 1/2 cups. Spread generously on slices of bread. Garnish. 


Lipton Summer Salad Topping

1 cup California Dip
1/2 cup creamed cottage cheese
1/4 cup finely chopped cucumber
2 tbsp. finely chopped green pepper
3 radishes, coarsely chopped

Blend California Dip with cottage cheese, cucumber, green pepper and radishes. Cover and refrigerate at least one hour. Serve on slices of iceberg lettuce

Click here for more retro recipes from Lipton onion soup.

Three retro recipes from 1967

Evidently, in 1967, sour cream was referred to as "soured cream."

I don't care what it's called, it's awesome. If it didn't have so many calories, I'd just eat it with spoon.

Who am I kidding? I have eaten it with a spoon.

1967 sour cream recipes

Very Special Frosting

Blend 1 pint Hood Soured Cream with 1 pkg. instant chocolate pudding mix, until smooth. Makes enough frosting for 8-inch layer cake.


Sweet 'n Sour Meat Sauce

Slowly heat 1 cup cranberry jelly with 1/2 cup Hood Orange Juice 'til jelly is melted. Slowly stir hot mixture into 1 cup Hood Soured Cream, salt to taste. Serve at once with sliced ham, trkey or pork. Makes about 2 cups of sauce.


Dips and Dunks

Blend 1 pint Hood Soured Cream with:

4-oz. crumbled blue cheese and 1/2 tsp. salt


1/4 cup chili sauce, 1 tbsp. horseradish and 3/4 tsp. salt


1 pkg. dry onion soup mix.

Chill each and serve with hot sauteed meat balls, celery sticks, cherry tomatoes and chips or crackers.


Retro Tea Party Sandwiches

I want to host a wedding shower just so I can make these delightful little tea sandwiches.

Screen Shot 2014-05-08 at 9.30.50 PM

Lily Sandwiches
vintage recipe from Philadelphia Brand Cream Cheese

White bread
Philadelphia Brand Cream Cheese
Carrot strips
Parsley stems

Cut thinly sliced fresh bread into 2 3/4-inch rounds. Roll each round with a rolling pin to remove the "spring" of the bread. Spread each round with cheese, softened at room temperature, and place carrot strip in the center to represent the stamen. Fold over at one edge to form a lily and pinch together to hold in place. Put a parsley stem in the end of each lily to represent the stem.

Via Chronically Vintage

Retro Party: four soup-er dips from the 1970s

Chilled onion dip (or California Dip, as it's referred to in this 1979 ad) and potato chips. The. Best. Party food. Ever.

1979 4 souper dips

Guacamole Dip

1 cup California Dip (see recipe below)
1 medium avocado, mashed
1 medium tomato, chopped
1/4 cup chopped green pepper
1 teaspoon lemon juice
1/4 teaspoon garlic powder

Blend all ingredients; chill.


Lipton California Dip 

In a small bowl, blend 1 envelope Lipton Onion Soup Mix with 2 cups (16 oz.) sour cream; chill.


California Horseradish 'n Bacon Dip

Add 6 slices bacon, crisp-cooked and crumbled, and 3 teaspoons horseradish, to 2 cups California Dip.


Skinny Dip

Substitute 2 cups (16 oz.) plain yogurt for sour cream in California Dip.


Click here for another retro party dip.

Retro Pickled Eggs

Leftover Easter eggs? Try this UK favorite.


Here's Heinz's 1972 recipe for pickled eggs.

Slowly blend 2 cups Heinz Distilled White Vinegar into 2 tbsp. mild mustard. Add 1/2 cup water, 1 cup sugar, 6 whole cloves, 1 tbsp each: salt, celery seed, mustard seed. Simmer 10 minutes; cool. Pour over 12 shelled hard-cooked eggs and 2 onions sliced. Cover; refrigerate overnight. Makes 1 dozen.

Via Shelf Life Taste Test