Sauces Feed

The devil you say!

The idea of Deviled Hot Dogs had me flummoxed. What quality do the hot dogs pictured share with deviled eggs?

It was time for me to look up what "deviled" means.

"To prepare with hot or savory seasoning," according to Dictionary.comHmmm. By that definition, burritos, spaghetti sauce and pizza are all deviled. 

Clearly, there's a nuance I'm missing.


Deviled Hot Dogs
With Frenchwise Barbecue Sauce

Vintage recipe from 1952 French's advertising

Slash tops of frankfurters, brown in skillet or on the grill. Baste and serve with Frenchwise Sauce:

1 medium onion, minced (or 1 tbsp. French's Onion Flakes)
1 small green pepper minced (or 1 tbsp. French's Pepper Flakes)
2 tbsp. butter 
2 tbsp. brown sugar
2 tbsp. French's Prepared Mustard
1 tbsp. French's Worcestershire Sauce
1 tsp. salt.

Combine ingredients, simmer 15 minutes.
Serves 8.


I strongly suggest you enjoy your deviled hot dogs with beer.         ; )


Recipe via File Photo Digital Archive

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

Log Cabin Whip

As you may know, Log Cabin Syrup is mostly corn syrup. If you want a more authentic maple flavor, I'd substitute Log Cabin Syrup with 100% pure maple syrup when making this recipe.


Log Cabin Whip
1953 recipe from old Log Cabin advertising

Place 1/2 cup heavy cream in chilled bowl and beat until cream holds its shape. (Do not overbeat.) Fold in 3 to 4 tbsp. Log Cabin Syrup. Use as topping for cake, pudding or other desserts. Makes one cup.

Shown above on cake with Log Cabin Syrup and chopped pistachio nuts.*

*Looks to me as though they drizzled some extra syrup over the cake first, before adding the Log Cabin Whip.


This smart mom was never fooled by corn syrup masquerading as maple syrup.


Recipe via craptoy
IMage via Charlie a Go-Go

Retro Hot Potato

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Tabasco Potato Butter
old recipe from 1985 Tabasco advertising

1/4 cup melted butter (or use softened butter at the table)
1 tsp. Tabasco pepper sauce
1 tbsp. Worcestershire sauce

Combine all ingredients and mix well. Serve on baked potatoes. Makes 1/3 cup.


Baked potatoes were big in the 80s — not coincidently around the same time microwaves became ubiquitous.


Image via Soda Head

There's still plenty of time to fire up the barbie. No matter where you live.

I don't know about your dad, but mine grills year-round. In New England.

I've seen him standing in the backyard holding an umbrella to protect himself and the grill from falling snow. Swear to God. The man cannot be stopped.

Tabasco ad with recipe for bbQ sauce

Barbecue Sauce Tabasco
recipe from old Tabasco advertising

2 tbsp. butter or margarine
1 medium onion, chopped
1 clove garlic, minced (optional)
1/2 cup ketchup
2 tbsp. vinegar
1/2 tsp. Tabasco
1 tbsp. brown sugar
1tsp. salt
1 tsp. dry mustard
1/4 cup water

Combine all ingredients in saucepan; bring to a boil. Use to brush steak, roasts, spareribs, chicken, frankfurters during cooking. Yields 1 1/4 cups.


Ike grilled like a gentleman — shirt tucked in, pressed slacks.

I wonder if Mamie served prune whip for dessert?


Recipe via Vintage Kitten

Schaefer Beer-B-Cue Sauce (See what they did there?)

If you needed an excuse to extend the grilling season, here it is. This recipe makes 3 quarts of sauce. 

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Schaefer Beer-B-Cue Sauce
vintage recipe from 1961 Schaefer beer cookbooklet

1 can (12 oz.) Schaefer beer
2 bottles (14 oz. each) ketchup
1 bottle (12 oz.) chili sauce
2 tbsp. freshly ground black pepper
1 1/2 cups firmly packed brown sugar
1/4 cup Worcestershire sauce
1/3 cup prepared mustard
1 tbsp. dry mustard
1 1/2 cups wine vinegar
1 cup lemon juice
1/2 cup thick bottled steak sauce
Dash Tabasco sauce
1 tbsp. soy sauce
2 tbsp. salad oil
Minced or crushed garlic

Combine all ingredients except the garlic. Pour into pint jars. This sauce may be stored for several weeks in the refrigerator or longer in the freezer. About an hour before using the sauce, add the garlic, if desired. Makes about 6 pints.


Retro dad required appropriate equipment — and clothing — for serious backyard barbecuing.

"These briquettes are hot. You kids go play somewhere else."


Recipe via Alsis35
Photo via Charlie a Go-Go

Retro Ice Cream Sauce

Want to impress a hostess this summer? Present her with some froyo and a jar of homemade marshmallow sauce. Wrap the jar with some raffia ribbon first and everybody will think you're the next Martha Stewart.


Marshmal-o Ice Cream Sauce
recipe from old Marshmal-o advertising

Mix 1 1/2 tbsp. warm water with 5 oz. Pennant Marshmall-o (Marshmallow Fluff will do) and beat with rotary beater (electric mixer would be even better) until smooth. Makes about 1 cup.

Retro Kabobs

How many cookouts can you squeeze into one Fourth of July weekend? Let's all try for a personal best this year.

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Marinating Sauce for Shish Kabob
recipe cards from 1968 issue of Family Circle

1 clove garlic, sliced
1 cup Mazola Corn Oil
1/2 cup vinegar
2 tsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
Dash cayenne
Few drops of Tabasco

Combine all ingredients. Pour over cut-up meat and vegetables in a large shallow dish. Marinate for at least 4 hours turning and mixing a few times. Arrange meat and vegetables on large skewers. Brush with marinade and broil or cook over charcoal until meat is tender. Turn and brush with marinade several times.


Via Vintage Dish

Super-easy homemade Peanut Fudge Topping

The add suggests you spoon this Peanut Fudge Topping over ice cream or plain cake. Actually, it recommends you spoon it "generously."

Yeah, generous is definitely the way to go.

Recipe from 1960s advertisement

Peanut Fudge Topping
recipe from 1968 advertisement

Combine equal parts of Bosco Syrup, Skippy Creamy or Chunk Style Peanut Butter and Karo Light Corn Syrup, stir until well blended.


Via Vintage Dish