Economical recipes Feed

Retro Holidays: Mincemeat Christmas Cake

Today, mincemeat typically contains dried fruits and spices. Originally, it also contained beef suet, beef or venison.

 I can't even.

Vintage recipe Xmas mincemeat cake

Mincemeat Christmas Cake
1940s economical recipe from vintage Hellman's advertising

Mix 1 cup prepared mincemeat, 1 cup chopped walnuts, 1 tsp. vanilla, 1 tbsp. rum flavoring (even better, use rum). Blend 1 cup mayonnaise, 1 1/2 cup buttermilk. Over mixture, sift 3 cups sifted flour, 1 1/2 cup sugar, 3/4 tsp. baking soda, 1 tsp. salt. Add grated rind of 1 orange, mix thoroughly. Stir in mincemeat mixture. Line bottom of 9-inch tube pan with brown paper, pour in batter, bake at 325˚F for 2 hours.


The pies and cake on this 1940s holiday buffet table aren't Martha Stewart-perfect, they're better. They're homemade, made with love, probably by a woman, almost certainly one who was thinking about her family when she made them.


Check out that awesome vintage wallpaper.

Image via Shorpy

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

1941 Chocolate Bread Custard

Want to enjoy your chocolate guilt-free? Here you go. 

Chocolate is a salad


Now that we've got that out of the way, look at this fabulous recipe from during World War II.

Chocolate bread custard

Chocolate Bread Custard
recipe from 1941 White House milk ad

1/2 cup cocoa
1 cup sugar
1/4 tsp.salt
1/2 cup water
2 tbsp. butter
1 cup evaporated milk
1 cup water
1 cup bread crumbs
2 eggs, lightly beaten
1 tsp. vanilla

Blend cocoa, sugar and salt; add water, stir until blended and bring to a boil. Add butter, evaporated milk, water and bread crumbs; heat. Pour over eggs and vanilla. Bake in buttered casserole, set in pan of hot water, in moderate oven, 375˚ F, for 45 minutes or until set. 4 servings.


Ad: Classic Film

Image: I Have Seen The Whole Of The Internet

Retro Western Eats: Chuck Wagon Beans

This is the kind of recipe even people who can't cook can pull off with no problem.

Retro chuck wagon beans recipe

Chuck Wagon Beans

2 tbsp. bacon drippings or shortening
1/2 cup chopped onion
1/2 clove garlic (optional)
2 cans Hunts tomato sauce
1 lb. ground beef
2 cups cooked or canned white or kidney beans (1lb. 4-oz. can)
1/4 cup water
3/4 tsp. salt
2 tsp. chili powder

Melt shortening. Add onion, garlic and meat. Cook until meat is lightly browned. Add Hunt's tomato sauce, beans, water and seasonings. Cover and simmer over low heat, stirring occasionally, about 35 minutes or until mixture is thickened. Makes 4 servings.


Cornpatch Meatballs, post World War II thrifty recipe

In the years after World War II, thrifty recipes that helped housewives "stretch" their meat budget were very popular. This recipe is from 1947.

Retro meatball recipe

Cornpatch Meat Balls

2 tbsp. drippings (you could substitute with oil or butter)
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1 1/2 tsp. salt.
1/8 tsp. pepper
1 1/2 tsp. celery seed
1/2 to 1 tsp. chili powder
2 12-oz. cans Del Monte Golden Whole Kernel Corn
2 eggs, beaten
3 cups ground leftover cooked meat
1/4 cup dry bread crumbs
1/4 lb. American cheese, cut into 18 cubes

Saute onion, garlic, green pepper, seasonings and 1/2 cup of the corn in drippings for 5 minutes. Add half this mixture to the eggs, meat and crumbs; stir till well blended. Shape into balls, with a cube of cheese in the center of each. Brown in frying pan, using additional fat. Arrange with the rest of the corn, heated and seasoned. Serve with this sauce (not shown): Return remaining half of sauted vegetable to frying pan with 3 tbsp. flour; blend well. Stir in 1 can Del Monte tomato sauce and 1 cup bouillon. Cook till smooth, stirring occasionally. Serves 6

Via saltycotton

Retro Dinner: 7-Layer Casserole

Pretty much the only work involved in making this one-dish meal is chopping onion and pepper, and opening some cans. It does require a total of one and a half hours of baking time, so it's probably not a good option for dinner after a long workday.

This recipe is from the 1950s.

Retro recipe casserole

Preheat oven to 350˚F. Then layer these ingredients in a 2-qt. baking dish with a tight-fitting lid:

  • 1 cup rice, uncooked
  • 1 cup canned whole kernel corn, drained
  • Sprinkle with salt and pepper. Pour 1 8-oz. can Hunt's Tomato Sauce and 1/2 can water over first two layers.
  • 1/2 cup each finely chopped onion and green pepper
  • 3/4 lb. uncooked ground beef, seasoned with salt and pepper
  • Pour second can of Hunt's Tomato Sauce and 1/4 can of water over everything
  • Cover with four strips of bacon that have been cut in half

Cover the dish and bake at 350˚F for 1 hour. Uncover and bake about 30 more minutes. Makes 4 to 6 servings.

Click here for another one-dish meal recipe from the 1950s.

Via Kitchen Historic

Retro Recipe: Creamed Chicken on Waffles

Here's a great way to use up leftover chicken. 

Retro recipe

This recipe is from the 1950s.

Creamed Chicken

6 tbsp. chicken fat or butter
1 tbsp. cornstarch
5 tbsp. flour
1/4 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1 1/2 cups chicken broth or consomme, heated
1 cup milk, heated
1 1/2 cups diced, cooked chicken
1/4 cup sliced, stuffed olives (optional)

Melt fat or butter. Blend in cornstarch, flour, salt, celery salt and pepper. Remove from heat; add broth and milk slowly, stirring constantly. Return to heat, bring to a boil; cook one minute while stirring. Blend in chicken and olives. Heat thoroughly. Serve over corn meal waffles.

Corn Meal Waffles

1 cup sifted all-purpose flour
1 cup yellow corn meal
2 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
2 eggs, separated
1 1/4 cup milk
1/4 cup melted shortening

Sift together flour, corn meal, baking powder, salt and sugar. Beat egg yolks; combine with milk and shortening. Add liquid ingredients to dry ingredients; beat until smooth. Beat egg whites until stiff but not dry; fold into batter. Bake in a hot waffle baker until golden brown.

Click here for a classi retro recipe that's also economical.

Via Chronically Vintage

Two retro soup-er suppers

You can't beat Campbell's Soup recipes. They're easy, fast, economical and they taste good.

Retro recipes

Chicken Noodle Casserole

In a 1 1/2-quart casserole, blend 1 can Campbell's Cream of Chicken Soup with 1/2 cup milk. Add 1 cup cooked cubed chicken (or 5-oz. can of Swanson's Boned Chicken), 1 cup each cooked medium noodles and cooked green beans, 1 tsp. minced onion, top with buttered bread crumbs. Bake at 400˚ F about 25 min. Makes 4 servings. If desired, cover casserole with a tomato slive before baking.

Souper Mushroom Scramble

Stir one can of Campbell's Cream of Mushroom Soup until smooth; blend with 8 slightly beaten eggs, dask black pepper. Melt 2 tbsp. shortening in skillet; pour in egg mixture. Cook slowly until eggs are set, stirring now and then. Makes 4 servings. Garnish top with sprinkle of shredded cheese or chopped parsley.

 Click here to see another retro soupe-er supper recipe.

                                                                            Via Chronically Vintage

Retro Shock and Awe: Frankfurter Crown Casserole

Screen Shot 2012-10-16 at 11.57.51 AM

You know you want to make it.

2 slices of bacon
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 cup water
1/2 tsp. salt
dash of pepper
3 cups sliced cooked potatoes
1 cup cooked green beans
1/2 pound frankfurters, split and cut in half

1. In skillet, cook bacon. Remove and crumble. 2. Cook onion in drippings. 3. Stir in soup, water, salt, pepper. 4. Add potatoes, beans. 5. Pour into 1 1/2-qt. casserole. 6. Stand up franks around edge. Bake at 350˚F 30 minutes. 7. Top with bacon. Makes 4 servings.

For German-style seasonings: just add 1 to 2 tbsp. vinegar to soup.

 Click here for another soup-er supper recipe.

Via Shelf Life Taste Test

Retro-atrocious Super Salad Loaf

Have a look at this recipe. It's hysterical. (Unless you're the poor sap who has to eat it.)

To make it, one starts by carving a hole out of an unsliced loaf of bologna. Then one fills the hole with a mashed peas and gelatin combination.

And this is a recipe you serve to company. Yikes.


Here's the World War II-era recipe for Super Salad Loaf:

Scoop out center of a 1 1/2-pound piece of bologna, leaving a shell.* Soak 1 tbsp. plain gelatin in 2 tbsp. cold water and dissolve over hot water. Mix 1 1/4 cups cooked mashed peas with 1 tbsp. Real Mayonnaise, 2 tsp. minced onion, 1/2 tsp. salt, 1/4 tsp. pepper. Add dissolved gelatin and pack into bologna shell. Chill thoroughly. Place on platter on salad greens. Heap with Real Mayonnaise. Garnish with radish roses, parsley and onion rings, as illustrated.

*NOTE: Use left-over bologna in sandwich fillings for next day's lunches.

Click here to see another thifty loaf recipe, this one from 1949.

Via genibee