Tag Archives: vintage recipe cards

Baked Beans Flamenco

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Cooking time: 25 mins.
Preprartion time: 10-15 mins.
Main cooking utensils: skillet, ovenproof dish
Oven temperature: 375°
Oven position: center

For 4 people you need:

3-4 slices bacon
1 clove garlic
1 tablespoon tomato catsup
1 tablespoon paprika pepper
pinch marjoram
2 16-oz. cans baked beans with sausages
4 eggs

1. Cut bacon into strips, cook lightly with crushed garlic.

2. Add tomato catsup, paprika, and marjoram.

3. Arrange baked beans, etc., in oven-proof dish with bacon mixture on top.

4. Make four hollows in the beans and break an egg into each.

5. Cover and bake for approximately 20 minutes or until the eggs are set.

TO SERVE: Hot

TO VARY: Fry bacon and garlic, add flavoring, beans, etc., and top with fried or poached eggs.

To fry eggs: Heat little fat in pan – it should be hot enough to set egg white immediately it goes into pan. Fry for 2-3 minutes.

To poach eggs: Lower eggs into boiling salted water. Cook steadily for 3-4 minutes. Or, heat butter in metal cups of egg poacher. Put in eggs. Cook 4-5 minutes over boiling water.

PRINTED IN CANADA © Copyright Paul Hamlyn, Ltd. 1967

Pumpkin-Orange Mélange

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2 small oranges, peeled and diced
16 ounces canned pumpkin
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon brandy extract
1/2 teaspoon pumpkin spice
HARVEST WHIPPED TOPPING (below)

Reserve a few orange pieces for garnish. Divide fruit evenly into 4 sherbet glasses. Combine pumpkin, artificial sweetener, brandy extract, and pumpkin pie spice; mix well. Spoon one-fourth the mixture over each portion of diced oranges. Chill 2 hours. Just before serving, garnish each serving with one portion Harvest Whipped Topping and reserved diced orange, evenly divided. Makes 4 servings.

HARVEST WHIPPED TOPPING
1/3 cup nonfat dry milk
1/3 cup ice water
Artificial sweetener to equal 2 tablespoons sugar
2 teaspoons lemon juice
1/4 teaspoon black walnut extract

Combine all ingredients in a mixing bowl. Beat a high speed until mixture stands in peaks. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Cauliflower au Gratin

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1 whole cauliflower
1 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons grape nuts cereal
2 tablespoons sliced almonds

Heat 1 inch of salted water to boiling in a large heavy saucepan. Add cauliflower; lower heat and cover. Simmer 20 to 25 minutes until tender. Drain. Place 2 tablespoons melted butter in a small saucepan and blend in flour, salt and pepper. Over low heat, slowly add milk and cook, stirring constantly, until mixture thickens and bubbles. Add cheese and stir until melted. Place cauliflower in an ovenproof serving dish and pour cheese sauce over the top. Mix cereal and nuts; sprinkle over sauce. Drizzle remaining tablespoon melted butter over all and place dish underneath the broiler until almonds are lightly browned – watch carefully to prevent almonds from burning.

Serves 4 to 6 • Preparation time: 40 min
Approximate calories per serving… 200

SUGGESTED MENU

Orange and Onion Salad
Cauliflower au Gratin
Lima Beans and Carrots
Pepper Steak
Cherry Upside-Down Cake

© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Pieathalon 2020 – Clusterfuck Pie

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I’ve given all I can give to this year. Haven’t we all? Pandemic, record unemployment, racial injustice, unsurvivable storm surges, and now I have baked a pie that sucks as much this year does. And I’ve done it twice. This year is just a clusterfuck on every level.

When I got this recipe, I took Mrs.Leonard Krallman at her word that this was a “gude” one. Well, fuck her. It isn’t. Maybe in the 18th century, when smallpox and infrequent bathing was all the rage, a runny pie with soggy bread bits was a delicacy, but in 2020, it’s just another form of mockery. You want a good pie, but no, 2020 says “Fuck that. You don’t deserve pie.”

Gathering ingredients

First off the instructions are vague at best, and so the baker is left to make assumptions about the process. Basically, just bung it in a bowl, stir, pour between two pie crusts, set the oven to the temperature of your choosing, and pray for the best.

From the onset, between the vinegar and the water I thought the recipe called for way too much liquid. 6 cups of liquid between all of the ingredients and nothing that would really bind or cause the ingredients to gel. Maybe substitute dark corn syrup for the molasses? Maybe leave the fucking water in the well?

mmmmmm…. crumbs sinking

Fancy, eh?

Not fancy.

I tried leaving it overnight in the fridge to see if that helped solidify the center, but no go. It was still soupy and running all over the place when sliced. Most “crumb” pies call for the addition of some kind of fruit, generally apples. Maybe that would have helped a bit here. Maybe it would have made for sad runny apple pie. I did a little digging on the Googles and the closest relative I found find to this culinary abomination was an Amish Vanilla Crumb Pie.

Poor Bastard

Crazy Neighbor Dude

But undaunted by crushing disappointment, I fed it to my husband, Poor Bastard, and Crazy Neighbour Dude who some of you may remember from years past. Neither was pleased to have been honored with a slice of pie. Crazy Neighbor Dude’s official review was “It has this beyond weird taste of that Mexican pumpkin candy. Oddly there’s an after taste but it doesn’t linger in the mouth that long(thank god!).” The Poor Bastard is sleeping in another room until he decides to forgive me.

And with this ends another culinary adventure courtesy of Dinner Is Served 1972‘s annual Pieathalon. Here’s hoping 2021 is better for all of us, all the way around.

Also, as of the time of this writing, they still have not arrested the cops who killed Breonna Taylor. Why the fuck not? Say her name. Over and over and over until they finally hear us.


The cookbook was compiled by a Louise Henderson, with illustrations by J. Paul Hisey. It looks like the pair compiled 4 different books/pamphlets in the late 1960s and early 1970s.

Paprika Veal

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1/2 lb. Goodman’s Spaghetti, cooked
2 lbs. veal steak cut in thin slices
1 clove garlic
3 tbsps. shortening
1 tsp. salt
1/8 tsp. pepper
1 tbsp. paprika
1 cup boiling water
1 cup soup stock
2 tbsps. flour blended with 1/4 cup cold water
1/4 cup toasted almonds
1 bunch broccoli

Rub skillet with garlic, add shortening, when hot, brown veal on both sides. Add seasonings and boiling water. Cook, covered, over a low flame until tender (about 45 minutes). Place spaghetti in center of hot platter, surround with veal. Make gravy by adding hot soup stock to pan drippings; then stir in flour and water. Cook until thickened, stirring. pour over spaghetti. Garnish with toasted almonds and freshly cooked broccoli. Serves 5-6.

Goodman’s ® Recipes, Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Barbecued Ham Loaf

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Suggested menu description: Tangy ham loaf topped with rich, red barbecue sauce – deliciously different. (Good with fluffy mashed potatoes, buttered green beans, and rolls)

1 can (10 ½ ounces) Campbell’s tomato soup
1 pound ground lean ham
1 pound ground lean pork
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup minced onion
2 eggs, slightly beaten
Dash black pepper

Combine all ingredients; mix well. Shape into a loaf; place in a shallow baking pan (10¼” x 5¼” x 3¼”). (Mixture is quite soft before baking.) Bake in a moderate oven (350° F.) about 1 1/2 hours, or until done. If desired serve with TOMATO HORSERADISH SAUCE. Makes 8 servings.

Tomato Horseradish Sauce

1 can (10½ ounces) Campbell’s tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Dash ground cloves
Dash black pepper

In saucepan, blend all ingredients. Heat, stirring often. Serve with beef, pork, ham, frankfurters, or meat loaf. Makes about 1&frac1/2; cups sauce.

Courtesy of Campbell Soup Company, 1968 Fine Arts Dairy Pad #27

Tomato Soup with Avocado

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Combine 1 can tomato soup, 1 soup-can water, * 1 can beef broth, 1/4 teaspoon crushed oregano, and 1/8 teaspoon garlic powder. Heat to boiling, reduce heat, simmer 5 minutes. Pour into 4 bowls; float 2 thin slices avocado atop each serving.

<sup*Or use 1 envelope tomato-soup mix; add water according to label directions.

Shortcut Cooking © Meredith Corporation, 1969. All Rights Reserved. Printed in the United States of America. First Printing

Ribbon Sandwiches

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Mary Lee Taylor’s Meals that please for 2 or 4 or 6 – Copyright 1941, Pet Milk Company, St. Louis, Mo. Form No. 3750

Eggplant Parmigiana

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4 large slices eggplant, cut ½ inch thick
1 beaten egg
1/2 cup wheat germ
2 tablespoons cooking oil
1/8 teaspoon dried basil, crushed
1/8 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
1 8-ounce can (1 cup) tomato sauce
2 large slices mozzarella cheese, halved (about 3 ounces)

Peel eggplant slices; dip each in egg, then in wheat germ to coat. In skillet brown quickly in hot oil. Place on eggplant slice in each of 2 individual baking dishes. Stir herbs, dash salt and dash pepper into tomato sauce; spoon about ¼ cup sauce atop each slice in dish. Top with one slice cheese. Add second slice of eggplant and then remaining sauce. Bake in 350° oven for 25 minutes. Cut cheese into triangles; arrange atop eggplant. Bake 10 minutes more. Serves 2.

CARROT-RICE BAKE

3 cups shredded carrot (1 pound)
2/3 cups uncooked long-grain rice
2 cups shredded American cheese (8 ounces)
1 cup milk
2 beaten eggs
2 tablespoons minced dried onion

In saucepan combine carrot, rice, ½ teaspoon salt, and 1 ½ cups water. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 ½ cups of the cheese, the milk, eggs, onion, and ¼ teaspoon pepper. Turn into a 10x6x2-inch baking dish. Bake, uncovered, in 350° oven about 20 to 25 minutes. Top with remaining ½ cup cheese. Return to oven about 2 minutes more to melt cheese. Cut into squares. Serves 6.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Rich Omelet – French Omelet

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2 1/2 Tbsp. flour
3/4 tsp. salt
Dash pepper
1 cup milk
3 eggs, well beaten
3 Tbsp. butter or margarine

Combine the flour, salt and pepper. Gradually add and stir in milk; stir until mixture is smooth. Add eggs; stir to mix well.

Melt butter in a skillet. Pour in egg mixture. As mixture cooks, gently lift the cooked portions from edge of the pan with a spatula or wooden spoon and draw them toward center of the pan. Continue cooking until entire mixture is firm.

Turn out on a warm platter. Serve with hot, cooked chicken livers, if desired. Makes 2 to 4 servings.

FRENCH OMELET

3 eggs, slightly beaten
3 Tbsp. milk or water
1/4 tsp. salt
1/5 tsp. pepper
1 Tbsp. butter or margarine

Combine the eggs, milk, salt and pepper in a small bowl; stir to mix well.

Heat butter in a skillet. Pour in egg mixture; reduce heat to low. As mixture begins to cook at edges, draw cooked portions toward the center so uncooked portions flow toward bottom; tip skillet, if necessary. Shake skillet often to keep omelet from sticking. Cook 5 minutes or, until eggs are set and surface is still moist. Increase heat to brown bottom of omelet slightly. Loosen edge and carefully lift out omelet; fold in half or roll. Makes 2 servings.

Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Instituted, Inc., New York