Pasta, macaroni and rice Feed

Spanish Rice

I have a confession to make.

I can't cook rice.

I follow the directions on the box to the letter and it never turns out right. All the water evaporates before the rice is done. So I add more water, but it still doesn't come out right.

I can, however, make Minute Rice. But it doesn't really taste like regular rice, so I never make it.

Spanish rice 84 copy

Spanish Rice with Beef
Old recipe from 1984 General Foods advertising

3/4 lb. ground beef
1 pkg. (10 oz.) Birds Eye frozen mixed vegetables or corn
1 cup water
1 can (14 1/2 oz.) stewed tomatoes
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1 1/2 cups Minute Rice

Brown meat, breaking pieces and stirring, about 5 minutes. Add frozen vegetables or corn, water, tomatoes and seasonings and bring to a boil. Stir in dry rice and remove from heat. Let stand 5 minutes. Makes 4 servings.


Minute Rice was developed during World War II as a "fast food" soldiers could make themselves without a lot of fuss. 


 Image via World War 2 photos

Tuna casserole recipe from Hollywood

 I don't remember ever seeing any movies starring Dan Dailey. He was nominated for an Oscar once, so it's safe to assume he was a better actor than a cook — this recipe sounds atrocious.  


Dan Dailey's Tuna Casserole
Recipe from a 1951 Star-Kist advertisement

In a casserole dish, combine one can of Star-Kist Tuna with two cans of Franco-American Spaghetti. Top with buttered bread crumbs, heat and serve.


Here's a movie poster for the 1951 film referenced in the above ad.


Recipe via Digital Photo Archive
Image via Movie Poster Shop

This isn't what you think

This jambalaya recipe may taste good (I haven't tried it), but I don't have a lot confidence that it's going to result in anything most people consider jambalaya.

It calls for instant onions and canned fish.

Enough said.

Recipe jambalaya 1970

Fisherman's Wharf Jambalaya
Old recipe from 1970 Rice-A-Roni advertising

In 2 tbsp. butter, lightly brown 1 package Chicken Rice-A-Roni. Stir in 2 3/4 cups hot water, contents of flavor packet, 1/4 tsp. each: black pepper and Tabasco sauce, 1 tbsp. instant minced onions, 1/4 cup each: diced celery and bell pepper. Add 2 cups diced cooked ham (or luncheon meat), 1 can tuna or shrimp. Cover and simmer 15 minutes.


Considering making this recipe? Click here for something that'll put you in the right mood.


Image via Life Magazine

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

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 WTF: Spaghetti & Liverwurst

I like spaghetti and I like liverwurst, but I doubt I'd like this.

If you're adventurous enough to try this recipe, let me know how it turned out.


Tenderoni and Liverwurst
recipe from 1943 Van Camp's advertisement

1 (6. oz) pkg. Tenderoni spaghetti
2 tbsp. butter
1 1/2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard
1/2 tsp. horseradish
2 cups milk
1/4 cup buttered breadcrumbs, toasted
6 thick slices liverwurst

Cook spaghetti according to directions on package. Melt butter in a saucepan; stir in flour and blend well. Add salt, pepper, mustard and horseradish. Gradually add milk, stirring constantly and continue cooking until mixture thickens. Place spaghetti in a greased baking dish and pour sauce over all. Top with crumbs and arrange liverwurst slices around edge. Bake, uncovered, in a moderate oven (350˚F) 30 minutes. Makes six servings.

Retro Summer: Chilled Tortellini Salad and Cool Tuna Noodle Salad

 These Campbell's soup recipes are from a 1980s advertisement.

Campbells salads 1980

Chilled Tortellini Salad

1/4 cup Parmesan cheese
1/4 cup mayonnaise

1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 can Campbell's chicken broth
1 lb. fresh or frozen tortellini, cooked and drained
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1/4 cup sliced green onions

1. In covered blender, combine first 5 ingredients. Blend until smooth.

2. In large bowl, combine remaining ingredients. Add broth mixture; toss to coat well. Cover; refrigerate until serving time, at least 4 hrs. or until most of liquid is absorbed, stirring occasionally. Serve on salad greens. Garnish with additional sliced green onions if desired. Makes 8 cups or 6 servings. 


Cool Tuna Noodle Salad

1 can Campbell's cream of celery soup
1/2 cup mayonnaise
2 tbsp. cider vinegar
2 tbsp. chopped pimento-stuffed olives
2 tbsp. grated onion
8 oz. corkscrew macaroni, cooked and drained (4 cups)
1 can (about 6 oz.) tuna, drained
1 pkg. (10 oz.) frozen mixed vegetables, thawed

1. In large bowl, stir together first 5 ingredients until smooth. Add macaroni; toss to coat well.

2. Add tuna and vegetables; toss gently. Cover; refrigerate until serving time, at least 4 hrs. Makes 6 cups or 4 servings.

Old-Fashioned Rice Dessert

Similar to traditional rice pudding, though this recipe calls for whipped cream in addition to milk.


Rice Bavarian Cream
recipe from 1948 Uncle Ben's advertising

1 tbsp. gelatin
1/4 cup cold water
1/4 cup milk, scalded
1 cup cooked Uncle Ben's Rice
1/4 tsp. salt
1 tsp. vanilla
1 cup cream, whipped

Soak gelatin in cold water 5 minutes; add hot milk, stirring to blend. Add to hot cooked rice with salt, sugar and vanilla, stirring to blend. Cool. When partially thickened, fold in stiffly beaten whipped cream. Turn into 1-quart mold or into individual molds that have been rinsed in cold water. Chill. When firm, unmold and serve with fresh raspberry sauce or sliced peaches. Serves 4.