1 Year Blogiversary

Today marks my one year blogiversary! A year to the date, I started this blog with the dream of sharing my collection of retro cookbooklets and hopefully breathing new life into those recipes of yesteryear. My page may not get the kind of hits some of the more popular blogs get, but like they say: It's quality, not quantity. Besides, all the nice e-mails I have received since I started this blog, thanking me, reminiscing with me or just letting me know that they enjoy what I do, is all the motivation I need to keep on doin' what I do! So, thanks to everyone who continues to read my blog, link to me and inspire me to continue. I appreciate it. It's a labor of love.

Tuna Noodle Casserole © 1971

2 1/2 cups dry noodles
1 tsp. salt
1/2 cup chopped onion
1 can peas (8-oz.)
1 can tuna
1 can cream of mushroom soup (10-oz.)
1/2 can water
1/4 cup almonds
1/2 cup Swiss cheese (shredded)



Put ingredients in Lady Vanity pot in order listed. Cover and cook on HIGH for 3 hrs. Stir occasionally.

*I like to use egg noodles, frozen peas and no almonds. I also love this cold as opposed to hot (I can't eat tuna fish heated). Easy and delicious!

Slow Cooker Potpourri Crock Cook Book

Lights! Camera! Vote!

Fresh from my 1953 first edition of the cookbook Stars in Your Kitchen, are some rare celebrity recipes offered up in the name of Cancer research. The Damon Runyon Memorial Fund for Cancer Research Foundation, to be exact. I'm offering up 6 of over 100 celebrity recipes for you to choose from. I'll begin posting the favorites one week from today (Wed. Aug. 2).

Sloppy Joes

Ingredients:
2 pounds ground beef
2 large onions, chopped fine
Salt, pepper, garlic powder to taste
1 1/2 cup of ketchup
Hamburger buns
Margarine

Directions:
Place 1 tablespoon margarine in pan or pot on med. heat. Add chopped onions. Sautee until brown. Remove from pan. Add ground beef to pan. Cook until done. Season with salt, pepper, garlic powder. Stir very well. Add ketchup to taste. Toast the buns. Serve with salad or fries. Serves/makes 6

Hot Sausage Bites © 1986

1/2 pound bulk sausage, browned and drained
1 1/2 cups biscuit baking mix
1 cup (4 ounces) shredded milk Cheddar cheese
1/3 cup water
1 teaspoon Wyler's Beef-Flavor Instant Bouillon
Preheat oven to 400º. In medium bowl, combine ingredients; mix well. Shape into small balls. Place 1 inch apart on lightly greased baking sheets. Bake 12 to 15 minutes or until edges are lightly browned. Remove from baking sheets immediately. Serve hot. Refrigerate leftovers. Makes about 3 dozen

Home for the Holidays Recipe Sampler

Green Pepper Soup © 1955

1 small green pepper, cubed
1/2 small onion, sliced
2 cups chicken stock or bouillon
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon salt
1 cup milk

Method: Sauteé onion and 3/4 of the green pepper in 1 tablespoon butter in sauce pan until cooked through. Add chicken stock and simmer for 10 minutes. Put the milk, butter, flour and salt in the OSTERIZER (read: 'blender') container. Add the cooked mixture. Cover and start processing at Lo Speed. Turn to Hi Speed and blend thoroughly. Add remaining green pepper and run at Hi Speed until the pepper is coarsely chopped. Pour back into the sauce pan. Cook over low heat until creamy. Yield: about 4 servings

Deluxe Osterizer Recipes

The Yuck Files: Cauliflower au Gratin © 1973

[ Click the recipe for a printable size ]

Show 'n Tell

More often than not, I buy the cookbooklets/cookbooks that I do because I love the cover or the images inside. Sometimes there aren't even any blogworthy recipes inside, but instead, tips on various things: garnishes, how to be a good host/hostess, etc. However, I can't help but share some of these covers with you, even though they have no recipes to offer. Enjoy!

• All About Garnishes © 1966
• The Wonder Book of Good Meals: World's Fair Edition © 1933
• Make Someone Happy, Make Someone Jell-O © 1973
• Domino Sugar Menus © 1954
• Toastmaster Toast Tavern © 1942

Economy Meatballs © 1974

1 cup textured soy protein
1 cup water
1-1/2 pounds regular ground beef
1/2 cup grated onion (or whirl in blender)
3 tablespoons soy sauce
1/4 teaspoon pepper
Ice water


Combine soy protein with water, let stand 5 minutes, then stir. With hands or wooden spoon mix thoroughly with beef, onion, sauce, pepper and enough ice water to make a soft, but manageable mixture. Shape in 1-inch balls. (Mixture will be fairly soft and balls will not be perfect)

Arrange close together in single layer on ungreased shallow baking or jelly-roll pan. Bake on top rack in preheated 375º oven 30 minutes (meatballs will not be very brown). Let cool in liquid that forms. Pack desired number of meatballs in freezer containers. Label and mark date and amount of balls, then freeze. Use within 3 months for best flavor. Makes about 6 dozen. Note Drain pan liquid into freezer container; chill, then remove fat. Freeze liquid to use later with meatballs for sauce or gravy.

Woman's Day • December 1974 • 38th Year • 3rd Issue

Meatballs in Barbecue Sauce © 1974

1 can (16 ounces) tomatoes
1 cup finely chopped onion
1 large clove garlic, crushed
1/2 cup cider vinegar
1/4 cup packed light brown sugar
1/4 cup molasses
12 to 16 meatballs, frozen or thawed
Burger buns

Put tomatoes, onion and garlic through food mill or whirl in blender. Stir in vinegar, sugar and molasses. Pour into saucepan and simmer over low heat about 1-1/2 hours. Add meatballs and continue to simmer 30 minutes, or until heated. Serve over open buns. Makes 4 or 5 servings.

Woman's Day • December 1974 • 38th Year • 3rd Issue

Spicy Meatballs © 1974

For variety, add one of the seasonings below to make meatballs more flavorful. They're delicious hot or cold — wonderful in a lunch box or for a picnic. Just pack the still frozen meatballs and they'll keep safely a few hours and be thawed just right for lunch. Or you can warm them and use as appetizers (no need for a dip) or as the meat for a meal.

Seasoning Variations

• 1 to 3 teaspoons curry powder
• 2 to 3 tablespoons minced canned red or green chilies (for hot-pepper fans!)
• 1 to 2 cloves finely minced or crushed garlic or garlic powder to taste
• 1 to 2 teaspoons ginger
• Substitute teriyaki sauce or sherry for 3 tablespoons ie water in basic recipes
• 1/2 cup finely minced water chestnuts, walnuts, pecans, blanched almonds or sautéed mushrooms
• 1 to 3 teaspoons of chili powder
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 cup grated (not shredded) fresh coconut and 1-1/2 teaspoons crushed fenugreek or curry powder
• 1 teaspoon poultry seasoning (makes meatballs taste like sausage meat), leaf thymem oregano or marjoram, or 2 teaspoons leaf sage or rosemary, crushed
• 1/2 cup grated Parmesan or Romano cheese and 1 clove minced or crushed garlic (optional)
• 1/4 cup crushed imitation or real bacon bits
• 1 teaspoon monosodium glutamate and 1/4 cup minced green onions or chives

Woman's Day • December 1974 • 38th Year • 3rd Issue

Meatballs in Creole Sauce © 1974

2 tablespoons butter or margarine
1/2 cup finely chopped green pepper
1/3 cup finely chopped onion
1 clove garlic, crushed
1 can (15 ounces) tomato puree
1 can (3 ounces) sliced mushrooms
12 to 16 meatballs*, frozen or thawed
Hot cooked rice

Melt butter in medium saucepan; cook green pepper, onion and garlic until limp. Stir in puree and mushrooms and simmer gently 25 to 30 minutes. Add meatballs to heat through (about 15 minutes). Serve with rice. Makes 4 servings.

*Ingredients for all-beef meatballs:
2 pounds ground lean beef(not extra lean)
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon pepper

Prepare same as in Meat-Loaf Meatball recipe.

Woman's Day • December 1974 • 38th Year • 3rd Issue

Meat-Loaf Meatballs © 1974

2 pounds unseasoned meat-loaf mixture*
1/2 cup grated onion (or whirl in blender)
1/2 up ice water
1/4 cup soy sauce
1/4 teaspoon pepper
With hands or wooden spoon mix all ingredients thoroughly in large bowl (or use powerful electric mixer). Shape in 1-inch balls. (Mixture will be fairly soft and balls will not be perfect)

Arrange close together in single layer on ungreased shallow baking or jelly-roll pan. Bake on top rack in preheated 375º oven 30 minutes (meatballs will not be very brown). Let cool in liquid that forms. Pack desired number of meatballs in freezer containers. Label and mark date and amount of balls, then freeze. Use within 3 months for best flavor. Makes 7 dozen. Note Drain pan liquid into freezer container; chill, then remove fat. Freeze liquid to use later with meatballs for sauce or gravy.

*If meat-loaf mixture is not available in your market, use 1 pound ground lean beef (not extra lean), 1/2 pound ground veal and 1/2 pound ground lean pork.

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I like to add a little finely shredded green and red bell pepper to my meatloaf meatballs, -or- ground bell pepper seasoning (has the consistency of fresh-ground black pepper and is available at Super Target: Archer Farms brand), -or- a package of McCormick's meat-loaf seasoning.

Woman's Day • December 1974 • 38th Year • 3rd Issue