Yesterday's Menus

Cooking up retro menus from vintage cookbooks

1973 Institutional Food

You may have guessed by the title of this post, that this was not my favorite retro meal.  I decided to revisit the 1973 Curtin Publications recipe card series with this:

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I selected this recipe card based on the fact that I had some leftover Chinese fried noodles that I wanted to use up.  In retrospect, this is probably not the best criteria for menu selection.

All of the ingredient seem perfectly fine and normal by themselves, but I started to get concerned when I saw them combined in the pan.

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It had a weird, sickly glow.  My husband remarked that he was pretty sure the cat deposited the same thing on the floor earlier.  Thanks dear.

Now for the results:


The melon balls look pretty nice.  (Side note:  Is it even possible to make round melon balls with melon baller?  I’m going to say probably not).

It wasn’t as bad as it looked.  Perfectly edible. Not particularly good, but not particularly bad.  The Sweden of the dinner hour.  The Holiday Inn of dishes.  A mediocre meal of mid-century.  This meal contributed calories without any pesky distractions, such as taste.

In good news, angel food cake never disappoints:



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1971 Beans on a Budget


Have you met this cute little guy yet?  I’ve seen his little grinning face multiple times while browsing through vintage recipes on the internet.  It’s from a card collection with the copyright date 1973 from Curtin Publications, Inc.  My set is a reprint that my husband bought for a Christmas a few years ago. My favorite part about these cards is that they all feature a suggested menu!  Not having to decide what to serve saves me time and energy for all of the important things I have to think about.  Such as convincing my toddler that he has to eat from more than one food group.  (So far, a no go).

As cute as the Seafood Mousse is, I tragically lack a fish mold. Instead, I’ve made this:



I’d like to assume that as a 70s housewife, I would have just shuffled this deck and pulled out a card at random.  Billy doesn’t like beans?  Sorry Billy, random chance has spoken.  Now eat your beans.  (Full disclosure, “Billy” didn’t eat his beans). 😦

The results:

IMG_4819Pretty close to the picture!  I put a tomato in my cart for the salad, but it somehow vanished by the time I got home.  I used the fruit cup in place of the flowers, but did vaguely consider buying a ton of tchotchkes to mimic 1970s food styling.

The suggested dessert of applesauce spice cake isn’t included in the card collection, but fortunately I have a great recipe courtesy of my favorite retro cookbook author, Meta Given.


Not much too look at, but super yummy.  The whole menu turned out great, leaving me with nothing to make fun of.  Phooey!  I’ll have to try another one from this collection.

103 Apple Sauce Cake

1 3/4 c. cake flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. salt

1/2 c. shortening

1 c. sugar

1 c. unsweetened tart, stiff apple sauce (261)

1 c. seedless raisins

Sift flour, measure, and resift 3 times with soda, spices, and salt.  Cream shortening well and gradually blend in sugar.  Stir in the apple sauce.  Add flour mixture gradually, beating after each addition until well blended.  Stir in raisins.  Turn into a buttered cake pan (8 in. square), which has been lined with waxed paper in the bottom, and bake at 375 for 45 to 50 minutes.  Cool before serving.  Apple sauce cake improves with age, if kept in a breadbox.  6 servings.  (It took about 20 minutes for the cupcakes and make 12).

136 Thin Butter Icing 

2 TBSP. butter

1 c. sifted confectioners sugar, firmly packed

1 1/2 TBSP. milk

1/2 tsp. vanilla

Cream butter well, and add sugar and milk alternately, a little at a time, stirring until smooth after each addition.  Stir in vanilla.  When smooth, pour over the cake; let it stand a few hours, if possible, before cutting.  Sufficient for one 8-in. layer.


Party Time (or the hazard of being my guest)

It was my turn to host Ladies Book Club and I decided to go with a retro menu (surprise, surprise). I selected recipes that were probably going to be good, but I didn’t test them beforehand.  Hence the hazard of coming to my house.

This meeting’s book was To the Lighthouse by Virginia Woolf.  It was universally paned by the club (thank goodness because I couldn’t finish it).  I likened it to being trapped with a person who abhors silence and fills the void with inane information about people I couldn’t care less about.  In any case, here’s the spread:


The menu was inspired by the series that Retro Ruth at The Mid-Century Menu is doing with Emily Marshall, the food-stylist for The Astronaut Wives Club.  I don’t usually do much to garnish or fancy-up food I make, but after seeing this, I wanted to give it a go.  I just had to make the cheese ball porcupine featured in the post!


So cute!  I think Emily’s take with the pretzels was even cuter!  (Okay, everything she makes is cuter than what I usually turn out; I’m not the most visual person in the world).  The recipe was pretty tasty, but I think your actual enjoyment will depend upon how much you like blue cheese.  I enjoy it in moderation so a small serving was good; a big serving would have out-blued my taste buds.  If you haven’t already read the series on Mid-Century Menu or viewed Emily’s Instagram, check them out!

Next up is the Classic California Dip (with Lipton Onion Soup) served with veggies and chips.


This I liked.  I could eat quite a bit of this stuff.  (Now that I think about it though–this needs some parsley or at least some green olives to jazz it up–oh well).  In retrospect, I’m surprised I’ve never had this before.

For sweets, I made jelly roll cake with whipped cream and berries:


The recipe is from my favorite cook book author, Meta Givens.  I loved this; it was super quick and easy to make (for a cake).  Definitely making it again.

I also made chocolate chip cookies.  While technically not from a retro recipe, it had one of the key elements that makes vintage recipes great: a branded and not really necessary ingredient.  In this case, Jell-o instant vanilla pudding.


While not necessary (since I’ve made chocolate chip cookies every time previously without), these were fantastic cookies; soft, moist and they kept well.  Next time I make chocolate chip cookies, it will be with this recipe.  My conversion to retro cook is nearly complete; I just need to get rid of the quinoa and goat cheese and reduce the amount of curry powder I use by 200%.  The recipe is on the Kraft website here.  I’m am in no way associated with Kraft nor paid for my endorsement (but feel free to think about it Kraft.  I’ll even take down my scathing review of your horrible barbeque sauce.  I mean, delicious barbeque sauce).

The California Dip got me thinking:  What retro uber-classics have I not enjoyed yet?

I’ve had:

California dip!

deviled eggs

Watergate salad

tuna-noodle casserole

green bean casserole

I need to try:

frosted ribbon sandwich

strawberry pretzel salad

tomato aspic

Impossible cheeseburger pie

Better than Sex Cake

Tang pie

Knorr spinach dip in a bread bowl

chiffon cake

tomato soup cake

I’m rather shocked looking at the classics I haven’t tried and I’m sure there’s lots I’m forgetting.  What else should be on my list?


1987 Toddler Time

Wednesday menu for an 18 to 24 month old:

Breakfast: open-face toasted cheese, orange juice

Snack: apple slices

Lunch: Pastina with Cheese and Vegetables*, milk

Snack: Peanut ‘n’ Jam Square*, milk

Dinner: Brown Rice Paella*, leafy green salad, juice

*recipe provided

Today’s menu comes from the 1987 Baby Let’s Eat by Rena Coyle.  How exciting for my toddler that he gets to be roped into mama’s retro food obsession.  (Baby, I’ve got Better Homes and Gardens’ 1963 teen “Burger-que” bookmarked for when your older.  Don’t forget to invite the gang! I won’t embarrass you…much).

This 1987 cookbook isn’t all that much difference than a current baby food book except for now déclassé recommendations for juice and an obsession with overweight toddlers.  I could only imagine pint-sized Jazzercisers with adorable headbands every time she brought it up.

On to breakfast:


The results:


While my son didn’t provide verbal feedback, he ate all of his first half that I gave him (minus the crust) and a good amount of the second half I gave him after him scarfed the first serving.

Snack:  Slight snafu.  My husband took the little guy to Costco and returned reporting that he really enjoyed the pizza and free samples.  Nutritional sigh.  I ate the apple.



Quick and easy dish.  I couldn’t find anything labeled pastina in the store but a Google search told me that it was small pasta so I went with macaroni.  I even saved a sliced of apple just in case.



No dice on the apple, but the pasta was so popular, he required a refill.  In fact, while I was cleaning up, I noticed he was under the table eating bits he had dropped.  Less to clean up?

Afternoon snack:


I gave him two pieces.  I may have erred a bit in letting him eat it while sitting on the floor playing with Megablocks.



He finished approximately one piece and the vacuum was required.  I thought it was great (other than than being mess-tastic).


Sadly, a complete fail.  The listed cooking time was one hour.  An hour and a half in, I still had very crunchy rice and one grumpy baby (and husband). We had burritos from the freezer instead.  An additional hour later, the paella was finally done.  I refrigerated it for dinner the next night:




Still a fail.  The apple juice was acceptable.  He rearranged, but didn’t eat the salad.  He had a few bites of the paella, but not much.  I found the paella to be bland and boring.

Overall, I enjoyed the day and the little guy seemed to like the food quite well.  I plan on trying a few more recipes from this book (with short cooking times).

Pastina with Cheese and Vegetables

1/2 cup pastina

1 cup milk

1/4 lb muenster cheese, grated or cut into small pieces

2 large eggs

1/2 cup cooked peas, mashed (I skipped the mashing)

1/2 cup diced cooked carrots

1 medium tomato, cored, and coarsely chopped

1. In a medium pot, bring 2 cups water to a boil; stir in the pastina.  Cook until just soft, about 5 minutes.  Drain the pastina and set aside.

2.  Return the pot to medium-high heat and add the milk.  When it begins to simmer, remove the pot from the heat and stir in the cheese, until it melts.  Whisk in the eggs.  Place the pot over low heat and whisk until the sauce thickens, 5 to 7 minutes.

3.  Remove the pot from the heat.  Stir in the pastina and cooked vegetables.  Cool slightly and serve.

Peanut ‘n’ Jam Squares

1 cup all-natural chunky peanut butter

3/4 cup frozen apple juice concentrate, thawed

2 large eggs

1 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 cup finely ground unsalted nuts or sesame seeds (I used sesame seeds)

1/2 cup fruit-sweetened jam

1. Preheat the oven to 350 degrees Fahrenheit.  Lightly butter and flour an 8-inch square baking pan, using whole wheat flour.

2.  In a mixing bowl, blend the peanut butter and juice concentrate together.  Add the eggs and blend thoroughly.  Add the flours, baking soda, and baking powder to the bowl.  Fold in the nuts or sesame seeds.

3.  Pat the dough in the prepared pan and spread it evenly.  Spread the jam over the dough.  Bake until the cake pulls away from the pan, about 35 minutes.

4.  When the cake has cooled slightly, remove it from the pan and cut into 1-inch squares.  Wrap them in plastic, store in an airtight container or freeze.

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2nd annual pieathalon

When Yinzerella from Dinner is Served 1972 invited me to participate in the 2nd Annual Pieathalon, I was totally in.  I mean, who doesn’t like pie?  As the assignment loomed near, I began to get a little nervous.  There’s a lot of good retro pie recipes, but then again what if I got a vintage horror with hot dogs, gelatine, pickles or Spam (or all of the above?!)

And dice roll:  Rose’s Pasta Cheese Pie.  Big exhale.  I got pasta!  And cheese! (and not even pimento or American!).  What luck! 

This beauty is from Saucy Cherie at Cookbook Cherie.  She writes:

“Here is my beloved submission:
Rose’s Pasta Cheese Pie is retro, but ’80s retro. I clipped the recipe from a magazine in the early 1980s from my favourite restaurant at the time, 4th Street Rose. It was my city’s first California casual resto, with then-mind-blowing fusion and healthy California cuisine. And it was the hottest spot in the city for years.
This rich, savoury pie was legend. Great for brunch, for lunch or for a summer night’s dinner. Paired with a green, puckery salad and a gorgeous glass of wine, it makes a great meal. Better if you are hearing Culture Club or The Police in the background!
I like to think the recipe was inspired by Alice Waters at Chez Panisse or some wonderful California hot spot, as the creator of this recipe made frequent reconnaissance trips there.
It’s tempting to add something more to this dish: thyme, other veggies, trendier cheese, caramelized onions. But just try it on its own and savour its simplicity. Best served barely warmed/room temperature.”

Pasta Cheese Pie

It sounded fantastic, but a bit intimidating.  With most of the recipes I make, I can just make fun of the Kraft or the random community cookbook submitter if the recipe goes wrong, but Cherie knows how this one should look so if it fails, it’s all on me.  And who wants to destroy someone’s beloved recipe?

With that kind of pressure, I decided to make my pie for a girl’s movie night (Now and Then) and potluck.  That way, my dearest friends can make fun of me first if I flub the recipe.

Now for the results:

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As plated:


Yeah, it was delicious.  Simple, but rich and satisfying. It disappeared quickly.  I followed the recipe to a T and I pretty sure I didn’t dishonor Cherie’s beloved memory (hopefully).  Thanks for the awesome submission Saucy Cherie!

Check out the rest of the Pieathaletes!


1965 BH&G Breakfast in a Hurry

Today’s menu comes from the 1965 Better Homes and Gardens New Cook Book (the gold souvenir edition commemorating the sale of 10 million copies).  I enjoy the suggested menus because it gives a choice of two options in each category; I feel like I have a choice but not too many.  Kinda like a choose your own adventure meal.


Melon Wedges and Grapes or Berries

Spicy Coffee Ring      Assorted Warmed Rolls

In Main Dish     Lime Wedges

Coffee     Cafe au Lait

I chose this meal based on the words “Spicy Coffee Ring.”  How could that disappoint?  Unfortunately, when I looked at the recipe, it called for refrigerated biscuits.  The distance between homemade and canned biscuits is a wide desert separated by a fairly large chasm in my opinion.  However, I’ve got to hand it to BH&G.  This recipe managed to turn a sad ingredient into something I was rather happy to eat.  Look at this (ignoring the odd effect of a blue potholder underneath):


As plated:


Nice.  As a bonus, this takes just about at the max amount of time I’m willing to spend on preparing breakfast in the morning (very little).

Spicy Coffee Ring

Perfect California walnut halves

1 package refrigerated biscuits

melted butter or margarine

1/3 cup brown sugar.

1 tsp. cinnamon

2 TBSP. seedless raisins

Place ring of walnut halves in greased 5 1/2 cup ring mold.  Dip biscuits in melted butter, then in mixture of brown sugar and cinnamon.  Place in mold, overlapping slightly.  Tuck raisins between biscuits.  Bake in hot oven (425 degrees) 13 to 15 minutes.


1965 Betty Makes Pizza and I question my life choices


Pizza Potatoes

olive tree

lettuce, cucumber and radish salad with vinegar and oil

I dipped back into the fascinating volume of Betty Crocker’s Dinner in a Dish for tonight’s menu.

Dinner in a Dish

This wasn’t really a menu per se, but I’m reading Betty’s suggestion loud and clear in this picture:

pizza potatoes

The pizza potato recipe was fairly straight-forward.  Just a few ingredients:


Note the proud “20% MORE” exclamation on Betty’s package of potatoes.  Stupid supersizing messing with my retro recipes!

On to the olive tree.  Since this wasn’t an actual recipe, I had to use my limited crafting skills.  I started off by cutting of the bottom and top of a carrot and nuked it for a couple of minutes so it would be soft enough to shove toothpicks through.


This is where I started to have concerns about my sanity.  Also, my son was doing this while I was voodoo-dolling the carrot:


I think he was trying to get my attention.  Sadly for him, I just took a picture and moved on to this:

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Edible garnish or cry for help?  You decide.

To the results!


At this point, the olive tree had a decided lean and I had to prop it up with additional toothpicks.  This is it’s “good” side.

It any case, the pizza potatoes were pretty delish.  They tasted quite convincingly of pizza.  I don’t want to guess at the saturated fat/sodium levels on this thing but it has tons of inner (and outer) kid appeal.  The salad and olives rounded out the meal nicely.  I did make my son a dish of his favorite veggie, peas, to go with his because he puts up with his wacky mother.

Are you in good health?  Blood pressure levels within normal parameters?  Then go ahead and try this!

Pizza Potatoes

1 pkg. of our scalloped potatoes

1 can (1 lb.) tomatoes

1 1/2 cups water

1/4 tsp. crushed oregano

1 pkg. (4 oz.) sliced pepperoni

1 cup shredded mozzarella cheese

Heat oven to 400 degrees.  Empty potato slices and seasoned sauce mix into baking dish, 9x9x2″.  Heat tomatoes, water, and oregano to boiling.  Pour over potatoes, stir until well mixed.  Arrange pepperoni on top and sprinkle with cheese.  Bake uncovered 30 to 35 min.  Garnish with hot peppers, if desired. 4 servings.  (Note:  due to the larger box of potatoes and the slightly less than 1 lb. can of tomatoes, I upped the water to 2 cups and it worked fine).

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1965 Betty’s Dinner Fiesta


Sombrero Pie

Avocado-Orange Salad

Ripe and Green Olives

Scoops of Assorted Fruit Sherberts

Chocolate Sauce     Coffee

Dinner in a Dish

This “internationally inspired” menu comes from the 1965 Betty Crocker’s Dinner in a Dish.  From the cover of this cookbook, I assumed there would be some sort of chafing dish required, but no.  This book has dinners in any old type of dish.  Despite the lack of real theme, this one is full of easy retro dishes.

I selected Sombrero Pie for the name alone.  I mean, Sombrero Pie?  Betty, you’re clever and you can cook.  Also, you don’t exist.

Betty’s version:


Without further ado, the results:


My rating? Total home-run.  This is a great combination of easy and family friendly.  Even for the pastry-challenged (ahem, me), this cornmeal pastry was super easy to work with and had an excellent, corn-y texture.  The salad and olives matched well with the dish.

I did skip the chocolate sauce and coffee but had some mango sorbet for dessert which was nice and light after a heavier main dish.  Quite a successful meal in my opinion.  Brava Betty!

Sombrero Pie

1/2 lb. ground beef

1/2 lb. ground fresh pork

1 large onion, sliced

1 can (1 lb. 4 oz) tomato juice

1 can (12 oz.) whole kernel corn, drained, or 1 pkg. (10 oz.) frozen corn

1 to 2 TBSP chili powder

1 tsp. salt

1/4 tsp. pepper

Heat oven to 400 degrees.  Cook and stir meat and onion in large skillet until onion is tender and meat is browned.  Stir in tomato juice, corn, and seasonings.  Simmer 10 min.  Pour bubbly hot meat mixture into oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2″.  Cover with pastry.  Bake 30 to 35 min.  4 to 6 servings. 

Cornmeal Pastry:

1 1/4 c. Gold Medal Flour (regular or Wondra)

1/2 c. cornmeal

1 tsp. salt

1/2 c. salad oil

3 TBSP. cold water

Mix flour, cornmeal, and salt.  Mix in oil until mixture looks like fine crumbs.  Sprinkle with water and mix with fork.  Press firmly into a ball.  If too dry to form ball, work in 1 to 2 TBSP. more oil.  Roll pastry between two sheets of waxed paper into a rectangle, 12 x 7″.  Peel off top paper and invert pastry on meat mixture.  Peel off second piece of waxed paper; cut 3 or 4 slits near center of pastry.

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1978, 1987 and 1991 Exposé: The “Salad”

I’ve mentioned numerous times how much I love community cookbooks.  But they often hold a dirty little secret in the salad section.  The “salad.”  You know the one I mean:  the Waldorf, the Watergate and the Fluff.  “Salads” where the only green to be found is made of yellow #5 and blue #1.  Come on ladies. You know they belong in the dessert section, but there they are in the salad section.

Okay, I love “salads.”  Acres of fluffy, sweet deliciousness!  My mother’s signature salad was of the fluff variety:  Cool Whip, cottage cheese, lime jello and pineapple tidbits.

To start my in depth coverage of the “salad,” I turned to three mid-western community cookbooks:

The 1987 A Samplin’ of St. Mary’s by the ladies at the St. Mary’s Catholic Youth Organization of Wichita, KS


the 1978 Favorite Recipes by the Scottish Rite Ladies of Kansas City, Missouri


and the 1991 St. Mark’s Church Family Cookbook by the Christian Couples Class of Lincoln, Nebraska

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Shockingly, I’ve never had Watergate Salad, so I decided to remedy that situation with this submission by Doris Heillman:

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Wow, these salads are going to be a photographer’s dream!  It was incredibly delicious despite the lack of visual appeal.

Watergate Salad

9 oz. carton Cool Whip

3 3/4 oz. pkg. pistachio instant pudding mix

1 lb can crushed pineapple w/ juice

1 c. miniature marshmallows

1/2 c. chopped or crushed nuts, any kind (I used almonds)

Fold dry pudding mix into whipped topping.  Add pineapple, juice, marshmallows and nuts.  Refrigerate.  Can be done the day ahead.  Serves 8 to 10.  (Favorite Recipes)

Next up, a salad with tantalizing name of Pink Champagne Salad.

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Unfortunately, there was no champagne involved, but plenty of yum.  I did reduce the sugar to 1/2 c., but it could probably be lowered or eliminated since there was plenty of sweet.

Pink Champagne Salad

1 (8 oz.) pkg. soft cream cheese

3/4 c. white sugar

1 can chunk pineapple, drained well

1 (10 oz.) pkg. frozen strawberries, thawed (use juice)

2 bananas, sliced

1 (8 oz.) tub Cool Whip

1/2 c. chopped pecan nuts (optional)

Combine and mix well the cream cheese and sugar, then add  pineapple, strawberries, and bananas, stir, then stir in Cool Whip and nuts.  Chill until ready to serve.  Judy Spiehs

Shoot!  I forgot to take a picture of the next one, but see previous pictures–exactly the same look but with an orangish ting.  Here are the ingredients though:


This one was good, but not amazing.  I wouldn’t really make this again.  But the real question on this one is what was Roberta doing submitting Debbie’s recipe.  Hmmm….

Debbie’s Peach Bavarian Jello Salad

1 (3 oz.) pkg. lemon jello

1 (29 oz.) can sliced peaches

2 c. Cool Whip

1/4 tsp. almond flavoring

1/4 c. sugar

dash of salt

1 c. boiling water

Drain peaches, reserving 1/3 cup syrup.  Chop peaches; dissolve jello, sugar and salt in boiling water and add reserved syrup.  Chill till slightly thickened.  Blend almond flavoring into Cool Whip.  Gradually blend Cool Whip into jello, then fold in peaches.  Pour into 5 cup mold.  Chill 4 hours.  Roberta Vernon (A Samplin’ of St. Mary’s)

Now a trip to the land of the ill advised.  I saw this recipe for Pimento Cheese Salad and thought eww, but then wondered if it was the type of thing that was so weird, it was good?  Answer:  No.  Doris, I’m very disappointed in you.  I’m now imagining you as a elderly lady with taste buds killed by 50 years of chain smoking.  There isn’t any other good explanation for this.


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Pimento Cheese Salad

2 env. Dream Whip

1 c. milk

1/2 tsp. vanilla

1 (5 oz.) jar pimento cheese

1 c. pineapple tidbits

1 1/2 c. miniature marshmallows

Whip together first 3 ingredients until like whipped cream.  Add pimento cheese and whip together.  Fold in pineapple tidbits (drained) and miniature marshmallows.  Let set several hours or overnight.  Doris Davidson (A Samplin’ of St. Mary’s)


1981 Good Idea – Sloppy Joses

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Have you ever looked at a sloppy Joe and thought, “This could be sloppier.”  If so, the good folks at the Kraft kitchen have got you covered with “Sloppy Joses.”  All of the slop, less bun containment.

I found this clipping stuffed in a cookbook and knew that I had to make this one.  It’s just too bizarre to ignore.  I googled the 40 recipe booklet mentioned at the bottom of this ad and this recipe is probably from 1981.

The most difficult part of this recipe was purchasing the Kraft barbeque sauce.  As a Kansas City native, there is no shortage of fantastic, locally-made barbeque sauce.  Here’s the barbeque sauce selection at my local grocery store:


Yep, all of the items to the left of the A-1 are barbeque sauce and I couldn’t even get the whole aisle in the picture.  So you can see why I would be embarrassed to put a bottle of Kraft in my shopping cart.  (Sorry Kraft).

In other weirdness, I also made the New Year’s resolution to go back to being a vegetarian.  Compatible with a vintage food blog?  Well, kinda?  I considered a series on ’70s granola recipes, but decided there were plenty of vegetarian meat substitutes and using a packaged product would only enhance the industrial foodness of the classics.

So, here are the ingredients for the cooked portion of the recipe:

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I added some vegetable oil to the skillet to make up for the natural fat in the ground beef and defrosted the “meaty” crumbles.

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Then it was time to add the sauce and veggies.  I tasted the sauce.  Barbeque-ish, but a little sweet.

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The recipe was a bit vague as to temperature so I put it on medium and then covered and cooked for 15 minutes as directed.

Here are the assembly ingredients:

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I did get the small Velveeta because I was afraid I would veer off and buy some Rotel and “accidentally” make some Rotel dip.  Also Velveeta is surprisingly expensive.

And now for the results:

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They turned out fair to middling.  The sauce was too sweet for my taste, but the Velveeta upped the taste to sufficient edibility.  I finished my serving, but I wouldn’t make it again.  If you decide to make this, I would recommend a higher quality sauce (Gates and Rufus Teague are my two favorite local brands–alas, Rufus Teague is not vegetarian).

Edit:  The vegetarian New Year’s Resolution (like most of my other resolutions) went out the window so meat’s back on the menu.

#26 Sloppy Joses

1 lb. ground beef (I substituted Beyond Meat Beef-Free Crumbles)

1 cup KRAFT Barbecue Sauce

1/4 cup chopped green pepper

1/4 cup chopped onion

1 8 3/4 oz. can whole kernel corn, drained

8 taco shells

Shredded lettuce

Chopped tomato

VELVEETA Process Cheese Spread, sliced

Brown meat; drain. Stir in barbecue sauce, green pepper, onion and corn; cover and cook 15 minutes.  Cut process cheese spread slices into triangles.  Fill heated taco shells with lettuce, meat mixture, tomato and process cheese spread.  8 tacos.

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