Posted by: Erica Retrochef | June 8, 2015

Pieathalon! Steak & Mushroom Pie

2ndannual Welcome to the 2nd Annual Pieathalon! This year, even more retro bloggers have traded pie recipes, and now you get to enjoy the results.

The Retro Recipe household got to try Steak and Mushroom Pie, contributed to the Pieathalon by Battenburgbelle. It’s from the 1955 edition of A Good Housekeeping Cookery Compendium. recipe

Steak and Mushroom Pie Follow the directions given on page 40 for Rabbit Pie, but use 1 1/2 lb. beefsteak and 4 oz. mushrooms for filling.

Steak and Mushroom Pie is a short recipe, but let’s refer to the recipe for rabbit pie…

recipe-rabbitpie

Rabbit Pie 1/2 lb. flaky pastry 1 small rabbit Seasoned flour 1 hard-boiled egg 1-2 rashers bacon Forcemeat balls (p. 78) Chopped parsley Stock or water Egg to glaze 1. Make pastry. Dip rabbit joints in seasoned flour (mix 1 tsp. salt, 1/4 tsp. pepper, 1 tbsp. flour). 2. Put rabbit, chopped egg, cut-up bacon, forcemeat and parsley in dish, and half-fill with liquid. 3. Put a strip of pastry round dampened rim of dish, moisten strip, cover, and flake the edges. 4. Scallop edges boldly, make a slit for steam to escape, decorate, and glaze with beaten egg.

Oh, I see, it bounces me to yet another recipe…

recipe-stuffing

Forcemeat Stuffing and Balls

4 oz. breadcrumbs 2 oz. suet 1-2 oz. bacon or ham (optional) 2 tsps. chopped parsley Rind of 1/2 a lemon 1/4 tsp mixed herbs Salt and pepper Beaten egg 1. Make the breadcrumbs by rubbing stale bread on a wire sieve; discard crusts. 2. Chop the suet, if necessary, also bacon or ham, if used, and the parsley. Grate the lemon rind. 3. Mix all the ingredients together with a little beaten egg, until the stuffing will bind well. 4. Forcemeat balls should be neatly shaped, rolled in a little flour and fried or baked till brown.

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Posted by: Erica Retrochef | May 25, 2015

Bacon & Olive Rolls

Welcome to picnic season, retro recipe readers!

If you’re thinking of bringing something unique to whatever family reunion or other outdoor gathering you’ve got coming up, think about Bacon & Olive Rolls.

1/2 lb thinly sliced bacon
4 dozen stuffed spanish olives
1 dozen hot rolls

Roll a thin strip of bacon around 2 olives. Place on the end of a sharp stick and broil over the campfire. Serve in hot rolls. If prepared at home, secure bacon around olives with toothpicks and broil.

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Posted by: Erica Retrochef | April 20, 2015

Chocolate Bread Custard

I had originally promised Buzz some bread pudding for dessert.

recipe

That was based largely on a too-fast reading of the following recipe. While a traditional bread pudding calls for chunks of bread, this just … adds bread crumbs to a custard?

CHOCOLATE BREAD CUSTARD

1/2 cup cocoa
1 cup sugar
1/4 teaspoon salt
1/2 cup water
2 tablespoons butter
1 cup White House Milk
1 cup water
1 cup bread crumbs
2 eggs, lightly beaten
1 teaspoon 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.

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Posted by: Erica Retrochef | April 6, 2015

Eggs A La Crunch

We recently had a chance to have a morning with zero children. This has been very rare for the last decade, and so naturally our minds turned immediately to what two romantically adults do when they get a moment alone…

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… we made a silly retro recipe.

Since we’ve already tried a recipe with banana and ham, we chose Eggs a la Crunch for this “romantic” recipe attempt.

recipe

EGGS A LA CRUNCH

1/2 lb. Velveeta Pasteurized Process Cheese Spread, cut in 4 slices
8 eggs
Chopped chives
Dash pepper
Chow mein noodles

Great for breakfast, for brunch, or lunch… the name of this dish is Eggs a la Crunch! (Pardon our poetic tendencies.) For each serving, place slice of Velveeta in greased individual casserole. Gently break two eggs over rich, creamy, smooth-melting Velveeta; sprinkle with chives and pepper. Bake at 350°, 10 minutes. Top with chow mein noodles; continue baking 5 to 10 minutes, or until desired doneness. Serve with chili sauce, if desired. 4 servings.

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Posted by: Erica Retrochef | March 2, 2015

Pork Chops in the Corn

My favorite retro recipes are the ones that combine ingredients you might not expect. Now, corn isn’t an unreasonable side dish for pork chops. Canned corn is actually one of my kids’ preferred sides, so it comes up next to a lot of things.

It’s a lot more unusual for the pork chops to go in the corn.

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Pork Chops in the Corn

4 shoulder pork chops
1/2 cup evaporated milk
1/4 cup fine dry bread crumbs
2 cups cream style corn
2 eggs, beaten
4 tablespoons chopped onion
3/4 teaspoon salt
1/4 teaspoon celery salt
Garnishes: Stuffed green olives, sliced, and parsley

Brown chops on both sides. Pour off fat. Season chops; arrange along sides of 5 or 6 cup baking dish not over 2″ deep. Mix crumbs, milk, corn, eggs and seasonings in pan in which chops were browned. Pour into baking dish. Bake in slow oven (325°F.) about 45 min. or till sharp knife inserted in center comes out clean. Garnish as shown, if desired. Serves 4.

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Posted by: Erica Retrochef | February 16, 2015

Mona Lindsay’s Olive Meatloaf

Meatloaf is a great comfort food classic and I’m always looking for new retro meatloaves… meatloafs?… meatloaf recipes to try.

recipe

And this one is apparently fine art.

2 lbs. lean ground beef
1 cup chopped onion
1 clove garlic, crushed
3 bacon slices, halved
1/4 teaspoon pepper
1/2 teaspoon each basil, oregano and salt
1 can (6 oz.) Lindsay Pitted Black Ripe Olives, drained
1 can (8 oz.) tomato sauce

In large bowl, thoroughly mix all ingredients except Lindsay Olives, tomato sauce and bacon. Mix in Lindsay Olives, reserving 5 for garnish. In a 9×13-inch baking pan, shape mixture into a 4×12-inch rounded loaf. Pour tomato sauce over loaf. Lay bacon slices across loaf. Bake in 350°F. oven 1 hour 15 minutes. Garnish with reserved Lindsay Olives. Slice to serve hot or cold. Makes 8 servings.

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Posted by: Erica Retrochef | February 2, 2015

Three Second Appetizer

recipe

Let’s say you’re a glamorous socialite and are throwing a party. And you were so busy putting on eyeliner to get those eyes just right that you completely forgot you were supposed to have food at your party. At least some snacks. Something for people to put in their faces when they get tired of making small talk.

And the doorbell rings, and you realize there’s nothing on the table, and you have three seconds to throw something together before opening the door and pretending you were totally prepared all along.

What’s a girl to do?

Put a slab of cream cheese in a shallow bowl and pour A.1. Steak Sauce liberally over it. (Looks like a chocolate sundae.) Circle with crackers or potato chips. As guests dip in, the tangy A.1. flavor blends with the cheese to make a delicious spread.

Super Bowl Sunday isn’t super-fancy, so I didn’t wear my veiled hat when I made this yesterday. I didn’t even put on nail polish or eyeliner. Let’s see how this quickie appetizer turns out…

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Posted by: Erica Retrochef | January 26, 2015

Sunday Dinner Hot Dogs

So I’ve been a little behind with updating recently. The reason is we have a new house! Newer kitchen — and still lots of old recipes with which to entertain and baffle my loyal readers.

pamphlet

This week, we’re attempting a recipe from a pamphlet published by Hebrew National, purveyors of kosher, all-beef hot dogs.

recipe

SUNDAY-DINNER HOT DOGS

Split frankfurters almost through lengthwise, and open out. Allowing 2 frankfurters per serving, put half of frankfurters on baking sheet; top with a generous amount of your favorite stuffing. Cover each with a second split frankfurter, and top with a slice of beef-fry. Bake in moderate oven, 375°F., 20 minutes. Delicious with French-cut snap beans and whole-kernel corn.

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Posted by: Erica Retrochef | January 12, 2015

i Polpettoni Saporiti

Ettore Boiardi emigrated to America and helped popularize Italian cuisine.

recipe

2 lbs. ground chuck
1/2 cup minced onions
1 teaspoon salt
1/4 teaspoon oregano
1 egg sligtly beaten
1 (15 1/2-oz.) can Chef Boy-Ar-Dee Spaghetti Sauce with Mushrooms
1 1/2 cups cooked rice
1/3 cup minced green pepper

Preheat oven to 400 degrees F. Mix first five ingredients together. Add 1/4 cup spaghetti sauce. On waxed paper, press mixture into 12″ x 7″ rectangle. Cut crosswise into 6 strips. Mix rice, green pepper, 1/4 cup sauce. Divide rice into 6 parts; put in center of strips. Fold meat over rice, shaping each into a loaf. Put on baking sheet. Spoon 1/2 cup sauce over loaves. Bake 25 minutes. Spoon remaining sauce over loaves. Bake 10 minutes. Makes 6 servings.

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Posted by: Buzz | January 5, 2015

Vegetables With a Flair: Corn ‘n Chives

We needed a simple side dish to go along with some bean burgers, and I recalled these three ideas from an old Stokely-Van Camp ad.

Recipe

Since these recipes were apparently created to celebrate the one hundredth anniversary of Stokely-Van Camp, I am tentatively dating this recipe to 1961, the centenary of the founding of Gilbert Van Camp’s food company. (The brand is best known for their baked beans, pioneered by Gilbert’s son in the 1890s; the whole Van Camp brand was bought out by the Stokely brothers, who owned a tomato cannery, in 1933.)

Ingredients

This corn is supposed to be extravagant, and I love extravagance. So let’s get to it!

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