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Recipes from the 1950's, 60's & 70's (I got new cookbooks)

Last post Nov 22, 2006 8:38 PM by M_Wolverine . 55 replies.


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  • Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    Okay, so they're from ebay and they're used, more to be happy about, I didn't pay full price, LOL.

    HAWAIIAN LEMONADE

    6 oz can frozen lemonade concentrate
    1 can water
    12 oz can apricot nectar
    12 oz can unsweetened pineapple juice, chilled
    1 cup ginger ale, chilled

    Pour over ice cubes, garnish with lemon slices. BGH 1962 Serves 6
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    PARTY BARBECUED SHRIMP

    1 clove garlic, crushed
    1/2 tsp salt
    1/2 cup salad oil
    1/4 cup soy sauce
    1/2 cup lemon juice
    3 Tbsp chopped parsley
    2 Tbsp chopped onion
    1/2 tsp pepper
    2 Lbs large shrimp, peeled

    Combine first 8 ingredients to make marinade; mix well. Place shrimp in a shallow dish; add marinade. Cover and refrigerate 2 to 3 hours. Thread shrimp onto cocktail skewers. Broil or grill over medium heat about 3 to 4 minutes on each side. Serve with cocktail picks. Yield: 15 to 20 appetizer servings.
    Southern Living 1978
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    DRIED BEEF SANDWICH FILLING

    2 pkg (2.5 oz each) dried beef, ground
    16 oz can stewed tomatoes
    8 oz process cheese spread
    2 eggs, beaten

    Combine beef, tomatoes and cheese in a saucepan; heat, stirring frequently, until cheese melts. Add eggs; cook, stirring constantly, until thickened. Chill until firm. Store in refrigerator. Yield: about 4 cups.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    SPICED PEACH SALAD

    29oz can peach halves
    1 tsp ground cinnamon
    1/2 tsp ground cloves
    1 tsp ground allspice
    3/4 cup firmly packed brown sugar
    1/2 cup cider vinegar
    3 oz pkg cream cheese, softened
    1 Tbsp half-and-half

    Drain peaches, reserve 3/4 cup juice. Combine spices, brown sugar, vinegar and reserved juice. Bring to a boil; reduce heat, and simmer 5 minutes. Pour over peach halves while hot. Chill several hours or overnight. Before serving, combine cream cheese and half-and-half; blend well. Place a teaspoon of this mixture in center of each peach half. Serves 7-8.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    EASY POUND CAKE

    1 cup butter or margarine, softened
    1 3/4 cups sugar
    5 eggs
    1/2 tsp almond extract
    2 cups all-purpose flour

    Combine butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add almond extract. Stir in flour, mixing well. Spoon batter into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hr and 10 min or until cake tests done. Let cool in pan 10 min before removing to a wire rack. Yield: 1 loaf. Southern Living 1978
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    CORN CHOWDER

    4 slices bacon
    1 med-size onion, chopped
    2 (17oz) cans cream-style corn
    2 cups milk
    1 tsp salt
    1/4 tsp pepper
    1/4 cup butter or margarine

    Fry bacon until crisp; remove from drippings and crumble. Add onion to bacon drippings and cook over medium heat until transparent. Stir in corn, milk, bacon and seasonings. Cook over medium heat until hot, stirring constantly; add butter, stirring until melted.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    HOMEMADE CRACKERS
    (these would be good if you had a special luncheon, you could do them in a special shape)

    4 cups all-purpose flour
    1/4 cup butter or margarine
    about 1 1/4 cups milk
    melted butter or margarine
    1 tsp salt
    2 Tbsp sugar
    additional salt

    Combine flour, 1 tsp salt and sugar; cut in 1/4 cup butter. Stir in enough milk to make a stiff dough. Roll dough to 1/8 inch thickness on a lightly floured surface. (If dough is too elastic, let it rest 15 minutes.) Cut into desired shapes with cookie or pastry cutters. Place crackers on lightly greased cookie sheets and pierce with a fork. Bake at 400 degrees for 15 minutes, or until golden. Brush with melted butter, and sprinkle with additional salt. Yield: about 10 dozen 2x1 inch crackers.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    TWICE-BAKED POTATOES

    4 med-size baking potatoes
    salad oil
    1/2 cup melted butter
    1 tsp salt
    1/2 tsp paprika
    1/2 cup half-and-half
    dash of pepper
    4 tsp grated onion
    1 cup shredded cheddar

    Wash potatoes and rub skins with oil. Bake at 425 degrees for 45 minutes or until done. Allow potatoes to stand until cool to the touch. Slice skin away from top of each potato. Cazrefully scoop out pulp, leaving shells intact; mash pulp. Combine pulp and remaining ingredients except paprika, stirring well. Stuff shells with potato mixture. Bake at 350 degrees for 15 minutes or until thoroughly heated. NOTE: can be frozen after stuffing shells. Seal in foil, label and freeze. To serve, thaw in refrigerator. Bake at 350 for 20 min or until heated thru.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    GLAZED FRUIT SALAD

    15oz can fruit cocktail, drained
    11oz can mandarin orange sections, drained
    15 1/4oz can pineapple chunks, drained
    2 bananas, sliced
    1 cup flaked coconut
    1 cup miniature marshmellows
    21oz can peach pie filling

    Combine all, stirring gently to mix. Chill at least 2 hours before serving. 8 servings.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    PORK CHOPS AND CREAM GRAVY

    4 loin pork chops (1/2 to 3/4 inch thick)
    salt and pepper to taste
    1/4 cup hot salad oil
    2 Tbsp all-purpose flour
    1 1/2 cups milk

    Season chops with salt and pepper; brown on both sides in oil. Drain on paper towels, and set aside. Reserve pan drippings. Add flour to drippings; cook over medium heat until bubbly, stirring constantly. Add milk; cook until thickened, stirring constantly. Season to taste with salt. Add chops to gravy; cover and simmer 45 minutes. Yield: 4 servings.
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    RASPBERRY SHRUB

    Mix, cook together in saucepan 10 minutes:
    3 pt raspberries, washed and hulled
    1 1/2 cups sugar
    2 cups water

    Strain and cool. Add:
    1 cup lemon juice
    2 qts water

    Serve with crushed ice.
    10 servings (2 1/2 quarts)
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    MEAT BALL PANCAKES

    3 egg yolks, lightly beaten
    1/2 lb ground beef
    1/2 tsp salt
    1/4 tsp baking powder
    dash of pepper
    1 tsp lemon juice
    1 Tbsp minced parsley
    1 Tbsp grated onion

    Combine all. Fold in:

    3 egg whites, stiffly beaten

    Drop by spoonfuls onto greased hot griddle. When puffed and brown, turn and brown other side. Serve at once with mushroom sauce or creamed potatoes. Serves 6. From Betty Crocker 1950
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    CHERRY SAUCE

    1/2 cup sugar
    dash salt
    1 Tbsp cornstarch
    16oz can (2 cups) pitted tart red cherries

    Combine ingredients. Cook and stir over low heat till syrup is thick and clear. Add few drops red food coloring. Serve hot with ham. Makes 2 cups. From BHG 1953
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    I'll add more tomorrow.

    Amy P from TN
    False
  • RE: Recipes from the 1950's, 60's & 70's (I got new cookbooks)
    MUSHROOM SAUCE

    2 Tbsp butter or margarine
    ½ lb fresh mushrooms, sliced
    1 Tbsp all-purpose flour
    1 tsp soy sauce
    ¾ cup light cream

    Melt butter. Add mushrooms; sprinkle with flour; toss. Cook over medium heat, stirring occasionally, 8 to 10 minutes, or till tender. Add soy sauce. Slowly stir in cream. Cook and stir till mixture bubbles, thickens. Season to taste. Serve with steak or on toast.

    False