Beef Feed

Time to put on the burgers

Hey my mom used to make that

Let's start the week with some hamburger recipes. Because, while Labor Day has passed, there'll still be lots of chances to fire up the grill (or the oven, if you prefer)  this month. 


Hey my mom used to make that

Jiffy Hamburgers
Recipe from old A.1. Steak Sauce advertising

1 1/2 lbs. fresh ground beef
1 tsp. salt
2 tbsp. A.1. Steak Sauce
6 strips of bacon

Add A.1. Steak Sauce and salt to ground beef. Work in well. (I use my hands — after washing them thoroughly, of course.) Shape into six fat patties. Wrap each patty with a bacon strip and secure with toothpick. Broil until bacon is crisp and meat is done to your taste.



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Dilly Burgers
Recipe from old Heinz soup advertising


Heat oven to 375˚ (medium heat). Make 1 1/2 lbs. ground beef into 12 thin patties; sprinkle with salt and pepper. Place one onion slice (1/4" thick) on each of six patties; evenly divide 2/3 cup of Heinz Dill Hamburger Slices pickles over onion slices. Top each patty with one of the remaining patties, pressing edges together to seal. Place in baking dish (11 3/4" x 7" x 1 1/2"). Combine 1 can Heinz Condensed Tomato Soup, undiluted, with 2 tsp. Worcestershire sauce; spoon over the meat. Bake 40 - 45 minutes.




Old recipe from 1957 Hunt's advertising

These burgers are baked in the bun. 

6 hamburger buns
1 lb. ground beef
2 tbsp. finely chopped onion
1 tsp. salt
1/2 tsp. pepper
2 cans Hunt's tomato sauce

Hollow out the centers of the buns, leaving bottom and 1/2-inch rim. (You may use sliced or unsliced buns.) Crumble up the bread you have removed and mix well with meat, onion, salt, pepper and 1 1/2 cans of the tomato sauce. Fill buns. Bake on cookie sheet in moderately hot oven, 350˚F, for 20 minutes. Spoon remaining sauce over buns. Bake about 5 minutes more until sauce is hot.




Recipe from old Carnation advertising

2/3 cup (small can) Carnation Evaporated Milk
1 egg
1 1/2 lbs. ground beef
1/2 cup fine cracker crumbs (my vote is for Ritz crackers)
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
1/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
24 tomato slices or small tomatoes (small tomatoes will be prettier and less messy)
12 onion slices or small onions (ditto)
skewers (if you're using the bamboo kind, remember to soak them in water for a half hour or so before using)

Blend the evaporated milk, egg, beef, cracker crumbs, salt, pepper, dry mustard, chopped onion and chopped green pepper together until well mixed (use your hands for best results). Make 24 small balls from the meat mixture. On individual skewers, thread a tomato, hamburger ball, onion slice, repeating until each skewer is filled. Broil 5 minutes on each side.


 I'm guessing these two are newlyweds and she's layering a turtleneck under her summer shirt because he gave her a big honkin' hickie. 

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Recipes via Devon ParksShelf Life Taste TestLileks
Images via Millie MottsToday Show

Impossible Cheeseburger Pie

This is called Impossible Cheeseburger Pie because the pie does the impossible by making its own crust.

Nice alternative for folks who don't own a grill.



Impossible Cheeseburger Pie
Vintage recipe from 1981 Bisquick advertising

1 lb. ground beef
1 1/2 cups chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups of milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400K. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Makes 6 to 8 servings.

High Altitude: Increase first bake time to 30 minutes.


This is my dad, my brothers and me in our backyard pool in 1968.

(If you're doing math, trying to figure out how old I am, we can no longer be friends.)


Recipe via livejournal

Try some Campbell's soup on the barbie


Sizzling Tomato Barbecue Sauce
Vintage recipe from 1966 Campbell's Soup advertising

1/3 cup onion
1 small clove garlic, minced
2 tbsp. salad oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 tbsp. vinegar
1 to 2 tbsp. Worcestershire 
2 tbsp. brown sugar
1 tsp. prepared mustard
dash Tabasco sauce

1. In saucepan, cook onion and garlic in oil until tender.

2. Add remaining ingredients.

3. Cook over low heat for 15 minutes; stir now and then. Makes 1 1/2 cups sauce.



Alternate pieces of meat and vegetables on skewers. Broil 10 to 20 minutes or until done, turning and basting every 5 minutes. Serve kabobs with remaining sauce. Also delicious on hamburgers, chicken and shrimp.

Meats: Sirloin, lamb (leg or shoulder), bologna, canned meats and frankfurters.

Vegetables: Mushrooms, tomatoes, green pepper, zucchini, potatoes (canned), cucumbers and pineapple.


I always get a little nervous when retro dads cook with hot coals while wearing nothing but their swim trunks.


Recipe via Classic Film
Image via Charlie a Go Go

I'm out of hibernation. Just in time for cookout season.

Sorry I went AWOL. This year's record-breaking winter took its toll on me. But I'm back and starting with lots of cookout recipes. Here's the first.

1965 recipe

Butter-Barbecued Beef Loaves
Vintage recipe from 1965 Alcoa Wrap advertising

Beef Loaves

2 lbs. ground lean beef
2 eggs, slightly beaten
1/2 cup cracker crumbs
1/3 cup chopped green pepper
1/4 cup milk
1/4 cup ketchup
1 1/2 tsp. salt
1/4 tsp. pepper
8 onion slices
Butter Barbecue Sauce (see below)

1. Combine beef, eggs, crumbs, green pepper, milk, ketchup, salt and pepper.

2. Divide into 8 portions on double thick squares of Alcoa Wrap (aluminum foil); shape into loaves.

3. Top each with onion slice, 2-3 tbsp. butter barbecue sauce.

4. Bring up sides of foil; fold down onto meat in tight double folds; fold ends over and over up close to meat.

5. Grill 3 inches from coals 10 - 12 minutes; turn. Grill 10 - 12 minutes longer.

6. To serve: open foil; top with tomato slice if desired. Serves 8.


Butter Barbecue Sauce

1/2 cup (1 stick) butter
1/2 cup chopped onion
1/2 cup ketchup
1/4 cup firmly packed light brown sugar
1 1/2 tsp. chilli powder
3 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
dash of Tabasco sauce

1. Melt butter; add onion; cook until tender.

2. Stir in remaining ingredients; simmer 5 minutes.

3. If store in refrigerator. warm before using. Makes about 1 cup.


1960s moms stored leftovers in Tupperware.


According to The Thrift Shopper, Tupperware products purchased before September 3, 1979, should be hand washed; those bought after are dishwasher safe (except for Tuppertoys, Cake and Pie Takers, Cheese Server, Ice Cream Scoop and Imprinted Disney products).

Recipe via Classic Film

Spaghetti with Tabasco


Lady in the Shoe Spaghetti
1974 recipe from old Tabasco advertising

1 pound ground beef
1 can Campbell's Cheddar Cheese Soup
1/2 cup chopped onion
1 tsp. prepared mustard
1 tsp. Tabasco pepper sauce

Cook spaghetti in salted, boiling water until tender. Brown ground beef. Add remaining ingredients. Simmer 15 minutes. Pour over spaghetti. Serves 4.


For the full 70s experience, you're going to need a macrame wall hanging.


Recipe via jamie
Image via Go Haus Go

Retro Italiano: Meat Balls with Noodles


Italian Meat Balls with Noodles
old recipe from 1961 Hunt's advertising

2 eggs, well beaten
1 lb. ground beef
1 clove garlic, minced
2 tbsp. minced parsley
1/4 cup grated Parmesan cheese
1 tsp. salt
3 tbsp. Wesson, pure vegetable oil
2 6-oz. cans Hunt's Tomato paste
3 cans hot water
1 tsp. dried sweet basil
1 tsp. salt; dash pepper
1/2 tsp. sugar
1 lb. noodles or 1/2 lb. spaghetti, cooked

Mix together first six ingredients. With wet hands form into about 16 balls (mixture will be quite soft). Brown slowly in hot oil, shaking pan frequently to keep balls round. Blend Hunt's Tomato Paste with remaining ingredients. Pour over meat balls. Cover and simmer 1 hour. Serve over cooked noodles or spaghetti. Makes 4 servings.


Pass the hand lotion, please.


Recipe via Old Advertising
Image via File Photo

Rice-A-Roni Meatballs

"Rice-A-Roni, the San Francisco treat."

Remember that jingle? Here's a reminder.

1970s recipe from old ad

Beef Porcupines
recipe from 1971 Rice-A-Roni advertising

Combine 1 pkg. Beef Rice-A-Roni with 1 lb. ground beef and 1 egg, beaten. Shape into polpette or small meatballs (approx. 20). Brown on all sides in skillet. Combine contents of Beef seasoning packet with 2 1/2 cups hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy, if desired.


1970s moms were kind of laid back. And they really liked the color orange.  


Via Classic Film

Retro Meat Extending Recipe: Yankee Meatloaf

The ad that introduced this meat-extending recipe managed to convey two ethnic stereotypes; namely, that both Yankees and Scots are excessively frugal.


Yankee Meatloaf
recipe from an old Minute Tapioca advertisement

1 cup finely chopped celery
2 tbsp. butter
2 cups ground cooked ham, firmly packed, or 1/2 lb. lean ham, ground
1 lb. ground beef, pork or veal, ground
6 tbsp. Minute Tapioca
3 tbsp. minced onion
3 tbsp. sweet piccalilli or India relish
1/8 tsp. pepper
1 tsp. salt
1 tsp. Worcestershire sauce
1 1/3 cups milk
1 cup cooked peas

Cook celery in butter, covered, about 5 minutes; combine with meat, Minute Tapioca and seasonings; mix well. Add milk and mix again. Add peas. Bake in greased loaf pan, 8 x 4 x 3 inches, in hot oven (450˚F) 15 minutes; then decrease heat to moderate (350˚F) and bake 45 minutes longer. Arrange on platter with baked onions and baked or broiled tomatoes. Serves 6 to 8.


1940s homemaker in her spotless kitchen.


Via Vintage Kitten
Image via University of Guelph

Sophisticated Meatballs, 1965 recipe

This recipe calls for a can of mushroom soup. I think what made it "sophisticated" in 1965 was that these meatballs aren't covered in red sauce.


Sophisticated Meatballs
recipe from 1965 Philadelphia cream cheese recipe

Combine 1 lb. of ground beef, 1/3 cup dry breadcrumbs, 1/3 cup milk, 1 egg, 2 tbsp. chopped onion, 1/2 tsp. Worcestershire, 1/2 tsp. salt, dash pepper. Shape in balls; brown in oil. Cover and cook 15 minutes.

Remove balls, pour off drippings and stir in 1 can condensed mushroom soup, an 8-oz. size Philadelphia cream cheese cube and 1/2 cup water. Mix until well blended and heat. Serve meatballs and sauce on hot noodles.


If you want to go retro all the way, you might want to serve your Sophisticated Meatballs wearing something like this 1965 Lanvin creation.


Image via Magdorable

Retro Easy Dinner: Skillet Milano

Canned mac & cheese by itself is kind of meh. A few more ingredients and you've got a pretty good dinner. 

Recipe from ad

Skillet Milano
recipe from 1970 Franco-American advertisement

1/2 lb. ground beef
1/3 cup chopped onion
dash basil or oregano
1/2 cup chopped canned tomatoes, drained
1 can (15 oz.) Franco-American Macaroni & Cheese
1/2 tsp. salt
dash pepper

In skillet, brown beef. Cook onion with basil and tomatoes until onion is tender. Add remaining ingredients. Heat; stir now and then. Makes 2 to 3 servings. Double the recipe to serve 4 to 6.

Via Classic Film