Posted by: Erica Retrochef | August 17, 2015

Swinger Sloppy Joes


It’s funny.

Whenever I suggest having Sloppy Joes for regular dinner, Buzz isn’t interested. Like many people, he’s got memories of very mediocre cafeteria food.

But when Retro Recipe night came up, and it was his turn to look through all our bookmarked recipes, he decided this was the way to go.

Grandma’s Sloppy Joes
(Barbecued Beef Sandwiches)

1 lb. ground beef
3/4 tsp. salt
2 tbsps. Grandma’s Unsulphured Molasses
2 tbsps. prepared mustard
1/8 tsp. Tabasco
1 tbsp. Worcestershire sauce
1/2 cup catchup

Sprinkle beef with salt. Brown beef in skillet, breaking up with fork. Blend together molasses and mustard; stir in remaining ingredients. Add to beef; heat to serving temperature. Serve on toasted hamburger rolls. Makes 4 servings.

Want to get things going Saturday night?

Are you ready to swing?

Are you ready to watch molasses “pep up” Sloppy Joes?

(If the answer to all of these is “no,” then why am I still planning on making these?)

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Posted by: Erica Retrochef | August 10, 2015

Half-n-half Fruit Cobbler

We got some leftover and rather bruised peaches last week at the farmers’ market. This is the best part about shopping regularly with the same vendor: after some time, they’ll start giving you discounts or throwing in free food. And so we had an unexpected need to make a peach cobbler.


Half Peach ‘n Half Plum Blueberry Cobbler

Preheat oven to 425°. Make STIR-N-ROLL Pastry Topping (recipe below).

Place in square pan, 8x8x2-in., or in 1-1/2-qt. casserole 2 cups quartered, pared fresh peaches and 2 cups quartered fresh plums. Mix together and sprinkle over fruit 3/4 to 1 cup sugar, 2 tbsp. GOLD MEDAL Flour. Dot with 2 tbsp. butter. Lift paper and pastry by top corners; they will cling together.

Place Pastry Topping (paper side up) over filling. Carefully peel off paper. Fold edge of crust under and flute just inside edge of pan. Snip 3 or 4 small slits near center.

Bake 30 to 40 minutes in hot oven (425°). Serve warm with cream. Serves 6 to 8.

Stir-N-Roll Pastry Topping

Mix together 1-1/3 cups sifted GOLD MEDAL Flour, 1 tsp. salt. Pour into one measuring cup (but don’t stir together) 1/3 cup cooking oil, such as Wesson, and 3 tbsp. cold whole milk. Then pour all at once into flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly.

Place between 2 sheets of waxed paper (12-in. square). Roll out gently until about 1-in. from edge of paper on all sides. (Waxed paper will not slip while rolling pastry if table top under paper is slightly damp.)

Peel off top paper. If dough tears, mend without moistening by pressing edges together… or by pressing a scrap of pastry lightly over tear.

Helpful Hint: Place a cooky sheet under pan while baking.

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Posted by: Erica Retrochef | August 3, 2015

Sausage Noodle Bake

Did you have a nice summer break? We did too! But school’s about to start up and so we’re back from vacations and back to the blogging.


Let’s jump right in with this not-very-colorful casserole from PET Milk.

One of the things that immediately caught my eye about it is that it almost exactly matches my typical style: ingredients photo at the top, blather in the middle, and assembled photo at the end!


1. Have ready 3 cups cooked, drained Noodles (cook 2 3/4 cups). Turn on oven and set at 350 (moderate).

2. Brown 1 lb. bulk Pork Sausage and 1/4 cup finely cut Onion in a 10-inch skillet over medium heat. Drain off drippings.

3. Mix 1 can Cream of Mushroom Soup, 1/2 lb. grated Process American Cheese (about 1 cup), 2/3 cup PET Evaporated Milk (1 small can), 1/2 teasp. Salt, 1/2 teasp. Oregano and 1/4 teasp. Pepper in a 3-quart bowl.

4. Stir in meat mixture and noodles. Pour into a greased 2-qt. baking dish.

5. Top with a mixture of 1 cup Bite-size Shredded Corn Biscuits, 2 Tablesp. melted Butter or Margarine, 1/4 teasp. Garlic Salt and 1/4 teasp. Paprika. Bake 25 to 30 minutes, or until bubbly hot. Serves 4 to 6.

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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…


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…


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.


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?


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…


… 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.



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.


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.


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


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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