Casserole Sauce recipe from old Hellmann's advertising
1/2 cup Best Foods or Hellmann's Real Mayonnaise 1/4 cup flour 1/2 cup turkey gravy or bouillon 2 cups milk paprika, salt, pepper
Combine mayonnaise with flour, turkey gravy or bouillon, milk, paprika, salt and pepper. Cook until thickened.
For casserole pictured: to sauce add 2 to 3 cups diced turkey, 1 1/2 cups cooked peas, 1 cup cooked chopped onion, 1 small can of mushrooms and their juice. Pour into greased casserole. Bake at 400˚F for 15 to 20 minutes. Serves 4.
This is what 1960s moms used to stay within their grocery budget — the Super Add-A-Matic.
Homemade pecan pie is so easy, I'm surprised people don't make it more often.
If you've never made one, don't hesitate to try this recipe. It's pretty much foolproof.
Karo Pecan Pie vintage recipe from old Karo syrup advertising
1/2 recipe pastry (in other words, one-crust pie's worth of dough) 2 eggs, beaten 1 cup dark Karo syrup (clear works, too, just that the color of the pie won't be as beautiful) 1/8 tsp. salt (omit if salted nuts are used) 1 tsp. vanilla 1 cup sugar 2 tbsp. melted butter 1 cup pecans (chopped or whole)
Roll pastry 1/8 inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400˚F) 15 minutes; reduce heat to moderate (350˚F) and bake another 30 to 35 minutes or until a silver knife inserted in center of filling comes out clean.
1963 mother and son. Or sister and brother? All I know for sure is that I want that necklace.
New England Yam Bake 1975 recipe from old Kraft advertising
1 (20 oz.) can pineapple slices 2 cans (17 oz. each) Yams 1/4 cup flour 3 tbsp. brown sugar 1/2 tsp. cinnamon 1/8 tsp. salt 3 tbsp. margarine (I would use butter instead) 1/4 cup Chopped nuts 1 cup miniature marshmallows
Drain the pineapple, reserving 1/4 cup of the syrup.
Line sides of a 10 × 6-inch baking dish with pineapple slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams.
Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams.
Bake at 350˚F for 25 minutes. Top with marshmallows. Broil until lightly browned.
Makes 6 to 8 servings.
I not only remember making these, I remember EXACTLY what school paste tasted like.
Mix in a punch bowl 1/2 cup (4 oz.) lemon juice, 3/4 cup sugar, 1 cup each cranberry juice, orange juice and strong tea, a "fifth" bottle of Puerto Rican rum, 12 cloves. Add ice cubes and lemon slices. Serves 15.
It took me a while to figure out why this old photo looks so sad to me.
It's because there are no grandparents, aunts, uncles, cousins, neighbors, etc.
I like a noisy Thanksgiving packed with happy people.
Impossible Pumpkin Pie vintage recipe from 1980s Bisquick advertising
3/4 cup sugar 1/2 cup Bisquick baking mix 2 tbsp. butter 1 can (13 oz.) evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla
Heat oven to 350˚. Grease pie plate, 9 x 1 1/2 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
High altitude: Heat oven to 375˚. Bake 45 to 50 minutes.
Pumpkin Chiffon Pie recipe from 1950s Sioux Bee Honey advertising
1 tbsp. unflavored gelatin 1/4 cup cold water 3 egg yolks 3/4 cup Sioux Bee Honey 1 1/2 cups canned pumpkin 1/2 cup milk 1/2 tsp. salt 1 tsp. cinnamon 3 egg whites 3 tbsp. sugar 1 9" baked pie shell
Soak gelatin in cold water for 5 minutes. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks. Fold the meringue into pumpkin mixture. Fill pie shell. Chill for several hours.
Everything I know about cooking I learned by watching my grandmothers and my mother. You, too?
1 pkg. Dream Whip 1/2 cup milk 1/2 tsp. vanilla 2/3 cup milk 1 pkg. Jell-O Instant Vanilla Pudding 1 cup canned pumpkin 3/4 tsp. pumpkin pie spice 1 baked 8-inch pie shell (cooled)
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on pkg. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed — about 1 minute. Pour into pie shell. Chill in refrigerator until set — about 2 hours. Top with remaining Dream Whip. Serves 6.
I think this 1953 mom has a pie in the oven, if you get my drift.
Here's the first in a series of pumpkin pie recipes from old advertising.
Impossible Pumpkin Pie recipe from 1980s Bisquick advertising
3/4 cup sugar 1/2 cup Bisquick baking mix 2 tbsp. butter 1 can (10 oz.) evaporated milk 2 eggs 1 can (16 oz.) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla
Heat oven to 350˚. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 65 minutes.
High Altitude: Heat oven to 375˚. Bake 45 to 50 minutes.
I don't know about your grandmother but mine didn't use baking mixes. She made crusts from scratch. With lard. And they were amazing.