Grandma's Kitchen: July 29, 2016
The recipes today are from the 1950s and 60s, put out by major food companies. They were great then, and they are still great.
CHOCOLATE BREAD CUSTARD
**Recipe from 1941 White House milk ad
1/2 cup cocoa (like Hershey's)
1 cup sugar
1/4 tsp salt
1/2 cup water
2 tbsp butter
1 cup evaporated milk
1 cup water
1 cup bread crumbs
2 eggs, lightly beaten
1 tsp vanilla
1. Blend cocoa, sugar and salt; add water, stir until blended and bring to a boil.
2. Add butter, evaporated milk, water and bread crumbs; heat to warm.
3. In bowl, mix eggs and vanilla and whisk well. Pour heated mixture over this, and mix well.
4. Pour over eggs and vanilla.
5. Bake in buttered casserole, set in pan of hot water, in moderate oven (375 degrees) for 45 minutes or until set.
*From a 1960's Tomato Sauce Ad.
1 cup rice, uncooked
1 cup canned whole kernel corn, drained
2 8-oz. can Hunt's Tomato Sauce
1/2 cup finely copped onion
1/2 cup finely chopped green pepper
3/4 lb. uncooked ground beef, seasoned with salt and pepper
4 strips bacon
1. Preheat oven to 350 degrees. Then layer rice and corn in a 2-qt. baking dish with a tight-fitting lid. Sprinkle with salt and pepper.
2. Pour in tomato sauce and 1/2 can water over first two layers.
3. Layer with onion and pepper. Then add beef.
4. Pour a second can of Hunt's Tomato Sauce and 1/4 can of water over everything
5. Cover with bacon strips that have been cut in half.
6. Cover the dish and bake at 350 degrees F for 1 hour. Uncover, and bake about 30 more minutes.
Makes 4 to 6 servings
CHICKEN NOODLE CASSEROLE
1 can Campbell's Cream of Chicken Soup
1/2 cup milk
1 cup cooked cubed chicken (or 5-oz. can of Swanson's Boned Chicken)
1 cup each cooked medium noodles
1 cup cooked green beans, drained
1 tsp minced onion
butered bread crumbs
1. In a 1-1/2-quart casserole, blend chicken soup with milk.
2. Add chicken, noodles, beans and onion.
3. Top with buttered bread crumbs.
4. Bake at 400 degrees about 25 min.
Makes 4 servings
Linda's Note: If desired, cover casserole with a tomato slices before baking
SOUPER MUSHROOM SCRAMBLE
1 can of Campbell's Cream of Mushroom Soup
8 slightly beaten eggs
Dash of black pepper
2 tbsp shortening
1. Stir soup until smooth. Blend with eggs and pepper.
2. Melt shortening, and pour in egg mixture.
3. Cook slowly until eggs are set, stirring now and then.
Makes 4 servings
Linda's Note Garnish top with sprinkle of shredded cheese or chopped parsley.
*Retro recipe from 1960s Nestle's advertising
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Kellogg's Rice Krispies
1 cup (6-oz. pkg. Nestle's semi-sweet chocolate morsels
1 cup (6-oz. pkg.) Nestle's butterscotch morsels
1. Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove form heat.
2. Stir in peanut butter; mix well. Add Rice Krispies; stir well until blended. Press mixture into 13x9-inch pan.
3. Melt Nestles chocolate and butterscotch morsels together over very low heat or over hot but not boiling water, stirring until well-blended. Remove from heat; spread evenly over Rice Krispies mixture. Cool until firm. Cut into bars.
Makes 48 bars, 2x1 inches each.
EASY PINEAPPLE COFFEE CAKE
*Recipe from 1964 Dole advertisement
20-oz. can Dole Crushed pineapple
2 cups biscuit mix (Bisquick will do)
1 large egg
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. cinnamon or 1 pinch freshly grated nutmeg
1. Drain pineapple, saving 2/3 cup of syrup
2. Thoroughly mix the syrup, biscuit mix, egg and white sugar.
3. Pour into greased 8- or 9-inch square pan.
4. Cover the top evenly with the crushed pineapple. Sprinkle with the brown sugar and a little cinnamon or nutmeg.
Bake at 400 degrees for 25 to 30 minutes
*1964 recipe from old Hunt's ad
1-1/2 lbs. lean ground beef
2 (8-oz.) cans Hunt's tomato sauce
1 egg, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp pepper
1/4 tsp thyme
6 slices American Cheese
1. Combine beef, 1 can Hunt's tomato sauce, egg, bread crumbs, onion and seasonings. Divide mixture in half; lightly pack one portion into a 4x8x3-inch loaf pan.
2. Arrange four cheese slices on top, and pack the remaining meat evenly over the cheese layer.
3. Cut remaining cheese slices in strips, and arrange on top of loaf.
4. Bake in moderate oven, 350 degrees, for 40 minutes.
5. Remove excess fat from pan and pour remaining can of Hunt's tomato sauce over loaf.
6. Bake 30 minute longer or until done.
Makes 5 to 6 servings
CRUSTY TUNA SURPRISE
1 can condensed cheese soup
1/2 cup milk
2 cups cooked rice
2 cans (6 1/2 or 7 oz. each) Star-Kist tuna
1/4 cup chopped parsley
3/4 cup Kellogg's corn flake crumbs
2 tablespoons butter, melted
1. Combine cheese soup and milk.
2. In greased 1-1/2-quart casserole, arrange layers of rice, tuna, parsley and cheese soup mixture; repeat layering.
3. Combine corn flakes crumb with butter. Sprinkle over tuna mixture.
Bake in hot oven (425 degrees) about 15 minutes, and serve hot.
Yields 6 servings