Meatless meals Feed

Omelet Almondine

If you've ever wanted step-by-step directions for making an omelet, here they are.

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The Incredible Omelet Almondine
Recipe from 1979 advertising

4 eggs
1/4 cup water
1 tsp. sugar
salt
2 tbsp. butter
1/2 cup Blue Diamond Sliced Natural Almonds
1/2 to 2/3 cup dairy sour cream or yogurt
2 tbsp. strawberry or other fruit preserves

1. Mix eggs, water, sugar and salt with fork. Set aside.

2. in 8-inch omelet pan or skillet over medium-high heat, toast almonds in butter until golden, about 1 to 2 minutes, stirring frequently.

3. Spoon almonds and about half the butter into a bowl, then put 3 tbsp. almonds back in pan.

4. Pour in half the egg mixture which should set at edges at once.

5. Carefully push cooked eggs to center and tip and tilt pan so uncooked eggs can flow to the bottom.

6. While top is still moist and creamy-looking, fill with half of the sour cream and preserves. 

7. Fold omelet over filling and turn onto plate.

8. Keep warm while preparing remaining omelet. Put 3 tbsp. toasted almonds and remaining butter in pan. Add remaining egg mixture and cook and fill as above.

9. Garnish with remaining toasted almond slices.

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No one I know eats soft-boiled eggs anymore. 

Perhaps they're afraid of salmonella.

Or maybe they forgot where they put their grandmother's egg cups.

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 Egg cups available for purchase here


Baked Beans Hawaiian

All the college kids are coming back to Boston this week. They're adorable but they tie up traffic and fill subway cars. As a result, I have to leave the house 15 minutes earlier in the morning to get to work on time.

This easy recipe is dedicated to them. Though they'll have to make it in their dorm-appropriate microwave ovens.

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Baked Beans Hawaiian
Recipe from 1950s B&M baked beans advertising

B&M baked beans
B&M brown bread
pineapple slices

Ring a casserole with slices of juicy pineapple. Fill the casserole with baked beans. Heat in medium oven 'til piping hot and bubbly. Serve with brown bread.

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Did you ever try Boston Baked Bean candy? 

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Recipe via flickr


The retro way to doctor up your canned baked beans

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Frenchwise Baked Beans
Vintage recipe from old French's advertising

1/4 cup French's Onion Flakes
2 tbsp. butter
4 cups canned baked beans
2 tbsp. French's Prepared Mustard
2 peeled or 1 cup tomatoes
1 tsp. salt
2 tbsp. brown sugar

Cook onion flakes in butter over low heat until soft. Add to beans. Stir in mustard. Put half the beans in pot or casserole. Slice half the tomato on top. Sprinkle on half the salt and sugar. Add remaining beans. Top with tomato, salt, brown sugar. Bake 30 minutes in hot oven (400˚F).
Serves 6.

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This little cowboy looks about ready to make his way over to the chuck wagon for some beans.

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Image via Christian Montone


Retro Meatless: Vegetable Chowder

The fat globules floating on the surface don't make for a very appetizing picture, do they?

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Vegetable Chowder
Vintage recipe from old White House Milk advertising

4 tbsp. butter
1 cup sliced onion
1 green pepper, diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups green beans, cut in 1-inch pieces
1 1/2 cups diced carrots
1 cup diced potatoes
3 cups water
1 can (14 1/2 oz.) evaporated milk

Melt butter, add onion, green pepper and seasonings. Saute until lightly browned. Add vegetables and water. Cook until vegetables are tender (about 15 minutes). Add evaporated milk. Heat and serve. Makes 6 servings.

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 Before travel mugs, we had thermos bottles with glass liners.

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Recipe via livejournal
Image via acesfindvintage


Retro Homemade Baked Beans

Every cookout is better with baked beans.

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Bonanza Beans
recipe from old Del Monte advertising

1 lb. pink or kidney beans
1/4 ld. bacon, diced
1 clove garlic, minced
3/4 cup thinly sliced onion
1/3 cup sweet red or green pepper, chopped
1/2 cup Del Monte ketchup
1/2 cup water
1/2 tsp. liquid smoke
1/8 tsp. crushed red pepper (optional)
1 tsp. each chili powder, salt

Cover beans with water and soak several hours or overnight. Drain, measuring liquid; add water to make four cups. Return liquid to beans; simmer, covered, about 1 1/2 hours. Meanwhile, fry bacon; add garlic, onion, pepper. Saute till tender. Add remaining ingredients; cover. Simmer 10 minutes. Combine with beans; cook 1 hour or till tender. Serves 6.


Retro You Gotta Be Kidding: Baked Beans Parisienne

This is just a guess, but I don't think Parisians eat baked beans.

Recipe from old ad

Bake Beans Parisienne
recipe from old B&M advertisement

In a 1 1/2 quart casserole, combine 2 medium-sized cans or glass jars of B&M Baked Beans, 2 tbsp. prepared mustard, 3 tbsp. marmalade and 1 tbsp. minced onion. Bake 10 minutes in hot oven. Cut a small loaf of French bread into one-inch slices through to bottom crust. Butter both sides of bread slices with mustard butter made by creaming 1/2 stick of butter with tsp. prepared mustard. Press loaf slightly into beans and bake again for 5 minutes until bread is slightly brown.


Doctored-up canned baked beans

This Boston Baked Bean recipe comes from an English advertisement. Go figure.

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Boston Baked Beans
recipe from 1954 Batchelors advertisement

1 large can (or two 8-oz. cans) baked beans
1 level tsp. dry mustard
1 level tsp. brown sugar
1 tbsp. vinegar
3 - 4 bacon strips of bacon

Mix mustard with vinegar, add to baked beans. Mix, place in shallow ovenproof dish. Sprinkle with brown sugar, lay bacon on top. Bake uncovered, for 20 - 30 minutes in moderate oven (375˚F). Serve hot. Serves three.

 

 


Vintage Mexican: Enchiladas Americana

Vintage recipe

Enchiladas America recipe from Las Palmas canned foods

12 tortillas

Tortilla filling:
1/2 lb. yellow grated cheese
1/2 lb. white minced or finely chopped onions
1 cup olives (pitted and chopped)
1/2 tsp. salt
Las Palmas Spanish Red Chili Sauce or Enchilada Sauce

Fry tortillas in deep fat, turning once, dipping in and right out. Have Las Palmas Chili Sauce on low heat on adjoining burner. Dip fried tortillas from fat into chili sauce. When thoroughly coated in hot chili sauce, remove to platter. On each tortillas put 2 tbsp. onion, cheese and olive mixture. Roll each filled tortilla and place on shallow baking sheet. When baking sheet is filled, sprinkle additional onions, olives and cheese over top. Place in 375˚ oven until cheese is melted. serve immediately.

 

Via Pinterest

 


Retro Recipe: Tabasco Baked Beans

I often add prepared mustard to canned baked beans. This recipes calls for a few other ingredients, as well.

1951 retro recipe

Here's the 1951 recipe for Tabasco Baked Beans.

1 1-lb. can baked beans
2 tbsp. pickle relish
1 tbsp. prepared mustard
1/4 tsp. Tabasco
4 slices of bacon

Mix beans with pickle relish, mustard and Tabasco in shallow baking dish. Top with bacon. Bake in moderate oven (350˚F) for 30 minutes. Serves 4.

 Click here for another retro meatless meal.


Ultimate white trash casserole

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

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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