1950's Recipes

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1950's Recipes

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Au Gratin Potatoes

Tuna Oriental Casserole

Tamale Chili Casserole

Chicken Tetrazzini

Busy Lemon Day Cheescake

Au Gratin Potatoes

4 one-lb. cans sliced white potatoes

1 lb. can or jar Cheese Sauce - DON'T substitute Condensed Cheddar Cheese Soup

 

1. Drain the potato slices and rinse them, then drain well again.

2. Put the potato slices in a 2-qt. casserole dish and add the cheese sauce, mix thoroughly.

3. Bake at 375 degrees about 30-45 minutes, until golden brown on top. Serve hot as a side dish.

Variations: Add chopped cooked ham, hot dogs, browned ground beef or other what-have-you to make a main dish. OR add a couple of cups of frozen broccoli florets--they'll be finished cooking by the time the casserole is brown

 

Tuna Oriental Casserole

1 or 2 6-1/2oz. cans tuna, drained and broken up

1 can Cream of Celery Soup

1/2 can milk or water

1 Tbsp. soy sauce and garlic powder to taste

1 can sliced waterchestnuts, drained

1 c. celery, sliced on the diagonal

1 4oz. can sliced mushrooms, drained

1 5oz. can chow mein noodles, divided

 

1. In a measuring cup, mix together the Celery Soup, milk or water, soy sauce, and garlic powder to taste, until smooth.

2. In a 2 qt. baking dish or casserole, mix the tuna, soup mixture, canned vegies and celery, and about 1/2 of the can of chow mein noodles.

3. Bake the casserole, covered, at 350 degrees for 30 minutes.

4. Uncover, top the casserole with about 1 c. of the remaining chow mein noodles. Continue baking for another 10-15 minutes, until golden brown.

5. Serve with additional soy sauce if desired

 

Tamale-Chili Casserole

1 lb. can Chili Con Carne without beans

1 lb. can Chili Con Carne, with no meat

1 lb. can diced tomatoes

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 tsp. worchestershire sauce

1/2 tsp. oregano

1 lb. can Beef Tamales--unwrap them!

1 c. grated sharp Cheddar cheese

1 c. sliced black olives, drained

Chopped avacado and sour cream for garnish, if desired.

 

1. In a large baking dish, mix together the canned chilis, tomatoes, and seasonings.

2. Arrange the tamales on top, along with the sauce they came in.

3. Sprinkle with the grated Cheddar and drained black olives.

4. Bake, covered, at 375 degrees. Uncover and bake 15 minutes longer.

5. Serve hot, garnished with chopped avacados and sour cream

 

Chicken Tettrazini

1 whole cooked chicken, meat taken from the bones, and cut into 1/2" pieces

1 lb. thin spaghetti, broken in half

2 cans cream of mushroom soup

1/2 c. dry sherry

1/2 c. milk

1 4oz. can mushrooms, drained

1/2 tsp. thyme

2 tsp. basil

black pepper, to taste

2 Tbsp. capers

1/3 c. parmesan cheese

1 sm. can sliced black olives, drained

Parmesan cheese to top casserole

 

1. Bring a large pot of water to boil to cook the spaghetti.

2. While the water is heating, bone the chicken and cut it up. Make sure you get the fat and tendons out! Set meat aside.

3. Cook the noodles until just al dente. Drain.

4. In the emptied noodle pot, stir together the mushroom soup, sherry, milk, mushrooms, thyme, basil, pepper, capers. Bring to a boil and let the alcohol evaporate.

5. Remove from the heat and stir in the cut-up chicken meat and 1/3 c. parmesan cheese.

6. Add the noodles to the sauce and stir well to combine. Pour into a Pammed baking dish.

7. Sprinkle generously with Parmesan cheese and top with the black olives.

8. Bake at 375 degrees for 40 minutes, or until golden brown

 

Busy-Day Lemon Cheesecake

Makes 1 pie

1 8oz. pkg. Cream cheese (or Neufchatel), softened

2 c. milk

1 box Jello Lemon Instant Pudding

1 8" ready-made graham cracker pie crust

Graham Cracker crumbs (a Tbsp. or so) for topping

 

1. Blend the softened cream cheese with 1/2 c. of the milk.

2. Add the remaining milk and the pudding mix. Beat slowly with mixer until well mixed, about 1 minute.

3. Pour into graham cracker crust.

4. Sprinkle with graham cracker crumbs, then chill at least one hour before serving.

 

1950's Barbecue Recipes

 

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Coleslaw

Macaroni Salad

Three Bean Salad

Savory Bakes Beans

Banana Cake

Barbecue Chicken

COLESLAW

1 16-oz package of shredded cabbage for slaw, or one small cabbage and 2 carrots, finely shredded

1/3 cup cider vinegar

3 tablespoons canola or other salad oil

2 1/2 tablespoons sugar

1 teaspoon celery seed

1 teaspoon salt

1/4 teaspoon black pepper

Toss cabbage mixture with remaining ingredients. Serves six to eight.

 

MACARONI SALAD

1 lb macaroni, cooked, rinsed and well-drained

3 ribs celery

1/2 large green pepper, seeded

1 carrot, peeled

1 small onion, peeled

1/2 cucumber, peeled

2 hard-boiled eggs

1 heaping cup mayonnaise (half light mayo, if preferred)

1/4 cup sugar

2 teaspoons cider vinegar

1 tablespoon prepared yellow mustard

Salt to taste

 

Finely chop all vegetables and eggs and add to macaroni in a large bowl. Blend mayonnaise with sugar, vinegar, mustard and salt, then toss with macaroni-vegetable mixture. Serve in lettuce-lined bowl. Serves six to eight.

THREE-BEAN SALAD

1 18-oz can cut green beans, drained

1 16-oz can cut yellow wax beans, drained

1 16-oz can red kidney beans, drained and rinsed

1 green pepper, seeded and finely chopped

1/2 cup onion, minced

1/2 cup canola or other salad oil

1/2 cup cider vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper

 

Mix oil and vinegar with sugar, salt and pepper. Pour over vegetables, which have been placed in a large bowl. Marinate for several hours, chilled, before serving. Serves 10.

 

SAVORY BAKED BEANS

4 12-oz cans pork and beans

1/2 lb dark brown sugar

1/4 cup maple syrup

1 cup ketchup

1 teaspoon dry mustard

2 tablespoons cider vinegar

1 large onion, peeled and grated

3 bacon strips, halved

 

Mix first seven ingredients and place in a bean pot or casserole. Top with bacon strips, and cover. Bake at 300° for four hours. Serves 10-12.

 

BANANA CAKE

1 stick butter

1 1/2 cups sugar

2 eggs, well-beaten

1 teaspoon vanilla

2 cups cake flour, sifted before measuring

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed bananas (about 3 very ripe bananas)

3/4 cup buttermilk

 

Frosting

3/4 lb confectioners sugar (preferably sifted)

4 tablespoons melted butter

1 teaspoon vanilla

Enough milk to make the frosting spreadable

 

Cream butter and sugar thoroughly. Beat in eggs and vanilla. Sift flour several times with dry ingredients, then add to batter alternately with milk, stirring each time just until combined. Stir in bananas. Turn into a greased and floured 9-by-13-inch pan, then bake for 35-40 minutes at 350°, just until cake tests done. Cool in pan. Mix frosting ingredients in a bowl, spread on cooled cake, and then cut cake into squares and serve.

 

Barbecue Chicken

2 tablespoons olive oil

1 large onion, chopped

2 cans (15 ounces each) tomato sauce

1 cup red wine vinegar

1/2 cup light molasses

1/4 cup Worcestershire

1/3 cup packed brown sugar

3/4 teaspoon ground red pepper (cayenne)

2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like

 

1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.

2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce.

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