Vegetables Feed

Retro Meatless: Vegetable Chowder

The fat globules floating on the surface don't make for a very appetizing picture, do they?


Vegetable Chowder
Vintage recipe from old White House Milk advertising

4 tbsp. butter
1 cup sliced onion
1 green pepper, diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups green beans, cut in 1-inch pieces
1 1/2 cups diced carrots
1 cup diced potatoes
3 cups water
1 can (14 1/2 oz.) evaporated milk

Melt butter, add onion, green pepper and seasonings. Saute until lightly browned. Add vegetables and water. Cook until vegetables are tender (about 15 minutes). Add evaporated milk. Heat and serve. Makes 6 servings.


 Before travel mugs, we had thermos bottles with glass liners.


Recipe via livejournal
Image via acesfindvintage

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

Retro Comfort: Corn Pudding

Comfort food season is just around the corner. Hold on to this recipe for when you need to warm your body and lift your spirits.

1948 corn pudding
Star Corn Pudding
vintage recipe from 1948 Del Monte advertising

3 tbsp. chopped onion
2 tbsp. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 No. 2 (1lb. 4 oz.) can Del Monte Golden Cream Style Corn
Salt and pepper to taste
4 firm tomatoes

Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.


I can't stop looking at this amazing 1940s kitchen. And the ginormous boy. Looks like the illustrator put a giant child's head on a grown man's body.


Recipe via SaltyCotton
Imange via Retro Renovation

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

Retro Culinary Riddle

When is a banana a vegetable? When it's pan-fried, evidently.

Fried bananas vintage recipe

Pan-Fried Bananas
1940s recipe from United Fruit Company ad

Peel all-yellow or slightly green-tipped bananas. Fry slowly in butter or other fat until tender... easily pierced with a fork... turning them to brown evenly. Sprinkle lightly with salt. Serve hot as a vegetable. 

Cut bananas crosswise into halves or quarters before frying if desired.


Via A Cake Bakes in Brooklyn

Retro Meal: Peas Juliette

This is actually a pretty good quick supper recipe. Though I'm pretty sure the photo in the ad includes more than just one can of peas.

1959 recipe

Peas Juliette
1959 recipe, 4 - 6 servings

1 1-lb. can Del Monte Brand Early Garden Peas
1/3 cup chopped onion
3 tbsp. butter or margarine
1 tbsp. cornstarch
1/4 cup chopped pimiento
3 cups hot cooked rice
1 6 1/2-oz. can chunk style tuna, drained and flaked
1/3 cup shredded Parmesan cheese
salt and pepper

Drain peas, reserving liquid. Saute onion in butter or margarine till tender. Add cornstarch dissolved in liquid from peas. Cook, stirring constantly, till thickened. Add peas and pimiento; heat. Combine hot rice, tuna and cheese. Season to taste. Pack into 1-qt. ring or other simple mold; turn out on hot serving dish. Serve with hot peas mixture, as shown.

Via alsis35

Retro Veg: Green Beans Gretel

Retro green beans

Green Beans Gretel
1963 recipe

Pour liquid from two 1-lb. cans of Del Monte cut green beans; save it. Slowly fry 2 tbsp. chopped onion in 2 tbsp. butter till limp and tender. Combine 1/4 cup bean liquid with 2 tbsp. sugar, 2 tbsp. vinegar and 2 tsp. cornstarch, saving rest of bean liquid for soups, etc. Add mixture to onions. Cook, stirring, till thickened and smooth. Blend in 1 tbsp. prepared mustard, 2 tsp. prepared horseradish, 2 tbsp. chopped pimiento. (Save 2 tbsp. of sauce to spoon over chicken or meat, if you wish.) Add beans; heat gently till hot. Serves 6. Delicious with noodles and chicken, or veal, lamb or pork.

Via Jamie

1959 Green Beans Viennese

Retro green beans

Green Beans Viennese
Makes 4 to 5 servings

2 tbsp. butter or margarine
1 tbsp. water
1/4 cup sugar
1/2 tsp. salt
1/4 tsp. paprika
4 whole cloves
1/2 lemon, seeded and thinly sliced
1 unpeeled red apple, cored and cubed
1 medium onion, coarsely cut
1 tsp. cornstarch
1 tbsp. cold water
1 can (1 lb.) Del Monte brand cut Blue Lake green beans, drained

Heat first 6 ingredients together to make syrup. Add lemon slices; simmer till transparent (about 5 min.); stir in apple, onion. Cover and cook till apple is just tender. Thicken sauce with cornstarch mixed with water. Add drained beans; heat, stirring lightly, till beans are hot. Good with fish or pork.

Via saltycotton

Green Beans Caesar, 1958 recipe

The ad suggests that Green Beans Caesar is ideal with fish.


Here's the recipe for Green Beans Caesar.

2 tbsp. salad oil
3/4 cup of 1/2-inch bread cubes
1 can (1 lb.) Del Monte Brand Blue Lake Cut Green Beans
1 tbsp. vinegar
1 tbsp. salad oil
1 tsp. minced onion
1/4 tsp. salt
2 to 3 tbsp. grated or shredded Parmesan cheese

In the 2 tbsp. salad oil, saute the bread cubes until golden brown and crisp. Drain green beans. Mix vinegar, the 1 tbsp. salad oil, minced onion and salt. Turn beans into skillet with bread cubes; pour vinegar mixture over the beans; heat and stir until hot. Sprinkle with cheese. Serves 4. 

Click here to for a retro recipe for peas.

Via Alsis35

Banana Scallops, a 1948 vegetable alternative

Picture 2

Click here for the recipe — which is basically fried banana chunks.

Melted fat or salad oil
1 1/2 tsp. salt
1 egg, slightly beaten or 1/4 cup evaporated milk
6 firm bananas
3/4 cup fine corn flake, bread or cracker crumbs or corn meal

For deep-fat frying, have a deep kettle 1/2 to 2/3 full of melted fat or salad oil.

For shallow frying, have 1 inch of melted fat or oil in frying pan.

Heat fat to 375˚F, or until a 1-inch cube of bread will brown in about 40 seconds. Add salt to egg or undiluted evaporated milk. Peel bananas and slice crosswise into pieces 3/4 to 1 inch thick. Dip into egg or milk. Drain. Roll in crumbs or corn meal.

Deep-fat fry or shallow fry in the hot fat 1 1/2 to 2 minutes, or until brown and tender. Drain well. Serve very hot. Six servings.

Important. Have fat at correct temperature before frying.

Click here for a retro recipe for peas.
                                                                                           Via TikiTacky