Pork Feed

Aloha from the 80s

I may be the only person in America who's never tried Shake 'n Bake.

And I'm probably the only person who's visited Hawaii without ever attending a luau. 

This Pork Luau recipe was invented for me.

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Pork Luau
Retro recipe from 1980 advertising

1 envelope Shake 'n Bake Seasoned Coating Mix for Pork
1/2 tsp. ground ginger
6 pork chops, 1 inch thick 
1 can (20 oz.) sliced pineapple in juice
1 pkg. (6 oz.) Stove Top Stuffing Mix for Pork

Place Shake 'n Bake and ginger in shaker bag; shake to blend. Coat chops and arrange on rack as directed on package. Drain pineapple, measuring juice; add water to equal 1 3/4 cups; set aside. Top each chop with a pineapple slice; dice remaining pineapple and set aside. Bake chops at 425˚ for 40 to 45 minutes, or until tender. Always cook pork thoroughly.

Meanwhile, prepare stuffing mix as directed on package, substituting measured pineapple juice for water and stirring in the diced pineapple after the crumbs. Serve with pork chops. 


I miss the days when travel agents, with their office walls covered in posters, would do all the work of planning and booking your vacation for you. 


Recipe via Charm and Poise
Image via DP Posters

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

Retro Soup-er Supper

Hate being a buzzkill but I'd omit the 1/2 teaspoon of salt. Between the soup and Worcestershire sauce, there's plenty of sodium in this dish already.

Camp recipe


One Pot Supper
recipe from old Campbell's soup can

4 pork chops (about 1 lb.)
1 can Campbell's Tomato Soup
1/2 cup water
1 tsp. Worcestershire
1/2 tsp. salt
3 medium potatoes, quartered
4 small carrots split lengthwise and cut in 2-inch pieces

In skillet, brown chops. Pour off fat. Add remaining ingredients. Cover; simmer 45 min. or until tender. Makes 4 servings.

Via Shelley and her mom

Retro Tex-Mex: Pork Rice Tamale Pie

This wartime recipe is described as a "good meat stretcher."


Pork Rice Tamale Pie
recipe from 1944 Gebhardt's Eagle advertising

1 cup uncooked rice
1/2 cup sliced green olives
1/3 tsp. pepper
2 tbsp. chili powder
4 ripe olives, sliced
1 cup tomato puree
1/2 tsp. salt
1 cup meat broth
2 cups finely chopped cooked pork
Biscuit dough

Wash rice; drain. Add gradually to rapidly boiling salted water. Boil until tender; drain. Combine rice, tomato puree, green olives, seasonings, cooked pork, meat broth. Pour into greased casserole. Bake in moderate oven (350˚ F) for 30 minutes. Cut small biscuits from biscuit dough; place atop pork-rice casserole dish. Bake at 400˚ F until biscuits are done. If broth is not available, substitute 1 beef bouillon cube dissolved in 1 cup of boiling water.

Via Classic Film

Retro Recipe: Gravy-Baked Pork Chops


Baked gravy pork chops

Baked Gravy Pork Chops
1964 recipe, serves 4

1. Sprinkle 4 lean pork chops, 1/2-inch thick, with 1/4 tsp. salt and few grains of pepper. In 10-inch skillet brown in 1 tbsp. hot shortening. Drain off drippings.

2. Pour around chops a mixture of 1 can Cream of Chicken or Cream of Mushroom Soup, 2/3 cup Pet Evaporated Milk and 1/3 cup water. If desired, add 1 onion, thinly sliced.

3. Bake in 350˚ oven (moderate) 45 minutes or until chops are tender. Stir gravy well.

Via Classic Film

Retro Recipe: Pork Cake

That's right, PORK CAKE.

Pork cake vintage recipe

Pork Cake

1 lb. fat salt pork
1 cup water
2 cups brown sugar
1 cup molasses
3 eggs
5 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. mace or nutmeg
1 lb. raisins, seeded
1 lb. dates
1/4 lb. citron

Put pork through food chopper two or three times or until pork is very finely ground. Place in large mixing bowl; pour boiling water over it; mix well. Let stand until cold, about 1 hour. Add sugar, molasses and well-beaten eggs. Fold in flour sifted with baking soda, baking powder and spices. Then fold in well mixed chopped fruits. Turn into 10-inch tube pan, coated with pan-coat. Bake in a slow oven (250˚) 3 1/2 to 4 hours. Yield: About 6 pounds.

Via Midcentury Menu

Retro Recipe: Pork Chops Hawaiian, from 1964

Peter Brady's favorite meal with a twist.

1964 recipe for pork chops 7 applesauce

Pork Chops Hawaiian

Season 4 pork chops, 1/2-inch thick. In a 10-inch skillet, brown chops slowly in hot shortening. Drain off drippings. Mix together can or jar of Musselman's Apple Sauce (about 1 lb.), 1/2 cup undrained crushed pineapple and 1/4 tsp. nutmeg. Pour over chops. Cover and cook over low heat 30 minutes or until chops are tender.

 Click here for another retro recipe for pork chops.

Via Charm and Poise

Mama June and Sugar Bear's wedding menu

Mama june & sugar bear
The bride wore camo.

Honey Boo Boo's parents, June "Mama June" Shannon and Mike "Sugar Bear" Thompson, recently renewed their vows.

(I only know this because I read about it. No, seriously. I don't watch the show. My guilty pleasures run along the lines of SyFy originals like Sharktopus and Ray Harryhausen's Clash of the Titans.)

According to Huffington Post, Mama June and Sugar Bear's wedding menu consisted of "a whole roasted pig with the head still intact (the meat was served as pulled pork sandwiches and ribs), corn on the cob, macaroni and cheese, baked beans, rolls and sweet tea."

This being a food blog, I thought you'd want to know.

I also thought, "What, no Spam?" 

Image via OMG

Retro pork roast, glazed with currant jelly

In old TV shows, the ones I grew up with in the 1960s and 1970s, people were always inviting the boss over to dinner. Just look at how often Darrin and Samantha had the Larry Tates over. 

People don't do that anymore, do they?

If they did, pork roast would be the perfect thing to serve — assuming your boss isn't Jewish or Muslim.

A great pork roast is pretty easy to make. Be sure to ask the butcher at your grocery store to provide you with exactly the type of rolled, tied pork this recipe calls for. Trust me, the butcher will be happy to help you. 

Glazed pork roast 1979

Here's the 1979 recipe from National Pork Producers.

Currant Jelly Glazed Pork Roast

4 to 6 pound boneless pork loin roast (double loin, rolled, tied)
1 jar (10 oz.) currant jelly
1/3 cup light corn syrup
2 tbsp. cider vinegar
1/2 tsp. dry mustard
1/4 tsp. ginger

Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest park of roast. Roast, uncovered, in 325˚F oven for about 2 1/2 ro 3 hours or until the meat thermometer registers 170˚F. While roast is cooking, prepare glaze. Combine jelly, corn syrup, vinegar, dry mustard and ginger in saucepan. Bring to simmering stage; simmer 2 minutes. Brush glaze over roast several times during last 30 minutes of cooking time. Makes 8 to 10 servings.

Click here for three more retro recipes from the National Pork Producers.