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Betty Crocker's Outdoor Cookbook, Illustrated by Tom Funk. Golden Press, New York. 1961
Graham Kerr, The Galloping Gourmet Cookbook Vol 3; Fremantle International. 1969
Marguerite Fenner, The Electric Cook Book; Milliken Publishing, 1960
All American Favorite Recipes with Mazola Corn Oil and Gold Medal Flour; General Mills. 1960
Lynn Dallin, Stay Out of the Kitchen Cookbook; Doubleday, Garden City, NY. 1968
 Trader Vic's Pacific Island Cookbook; Illustrations by Wing Low, Doubleday, 1968
Barbara Norman; The Russian Cookbook, Bantam 1967

Better Homes and Gardens Pies and Cakes, Meredith Press. 1966

 

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The kind of smarmy bullshit that has kept us barefoot and pregnant for millennia.  Courtesy of: The Ball Blue Book: Easy Guide to Tasty, Thrifty Home Canning and Freezing, Ball Bros Co. 1966

Cheesy Pups
Add 2/3 c milk all at once to 2 cups Bisquick. Stir with a fork into a soft dough. Beat dough 15 strokes. It will be stiff and sticky. Stir in 1/2 c grated sharp cheddar cheese.
Pat dough around franks making a thin covering. Wrap one strip of bacon around dough, securing with toothpicks. Roast over coals of campfire. (I'm assuming on a stick or rack - Peg)

Spicy Sizzle Sauce
1 1/2 c orange juice
1/2 c vinegar
1/4 c brown sugar
2 tbsp ground cloves
1 tbsp dry mustard
1 tbsp powdered ginger
1 tbsp molasses
1 tbsp brandy flavoring

Combine all ingredients in bowl and mix well with rotary beater. Use as a basting sauce for ham or pork.

The popularity of Julia Child's cooking show opened the door for a new genre of TV chefs.  Graham Kerr began his career as a military cook, and somehow he stumbled into his own cooking show in New Zealand.  Unprecedented success brought him to the UK and eventually the United States, where he told an extremely long and usually very corny joke to kick off each episode.  But, he also inspired thousands of housewives who were more than bored with the canned casseroles that had dominated the average American dinner table for far too long. Later, in the 1980's, he revised his butter and cream infused recipes for a low fat cooking show; but that's another decade, isn't it?

Ramequins
12. Oz puff pastry
2 eggs
1 c heavy cream
2 c Emmenthaler cheese (a slightly sweet and nutty Swiss)
1/4 tsp salt
pinch nutmeg
1/4 tsp dry mustard
1/8 tsp cayenne
2 tbsp chives, chopped
parsley

Line 2 inch ramequins (or muffin cups) with squares or circles of rolled out puff pastry (comes frozen - see package directions. You can, of course, make it - if you have a spare 4 hours today)

Beat eggs, cream, and dry ingredients together. Fold in grated cheese. Sprinkle chives into bottoms of tarts, and pour egg mixture in each tart to top.
Bake for 15 minutes in 40o degree oven, and sprinkle with parsley. serve hot.

Not to be outdone by the countless gas company cookbooks, the makers of electrical appliances lashed back...

Fluffy 2 Egg Cake

2 1/4 c sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/2 c sugar
1/2 c shortening
2 eggs
1 c milk
1 tsp vanilla
Sift together flour, baking powder, salt, and sugar 2 times. Add shortening.. Combine eggs and milk and vanilla. Add half of liquid ingredients and beat with electric mixer at medium speed for 2 minutes. Add remaining liquid ingredients and beat for 2 more minutes. Pour batter into two greased and floured 8 inch round layer cake pans. Bake at 350 degrees for 30 to 35 minutes. (*have all ingredients at room temp. Cake ingredients need to be altered for high altitude baking)

No Cook Marshmallow Frosting
2 egg whites
1/4 tsp salt
1/4 c sugar
3/4 c light corn syrup
1 1/4 tsp vanilla

Beat egg whites and salt to soft peaks. Gradually add sugar, beating until glossy. Add corn syrup slowly and beat until frosting peaks. Fold in Vanilla. Makes enough to frost top and sides of a 2 layer, 9 inch cake.

Lemonade Dressing
1/3 c undiluted frozen lemonade concentrate (or limeade)
1/3 c honey
1/3 c Mazola corn oil
1 tsp celery seeds
Combine in small bowl, beat until smooth. Makes 1 cup.

 

 

I'm glad they didn't call this Stay Out of the Bathroom Cookbook, from the sound of this next one.

Donna's Ole Special


1 can hominy, drained
2 (8)oz cans cream of mushroom soup
1 large can tamales, drained
2 cups grated sharp cheddar cheese
Combine hominy and soup. Cut tamales into 1 inch chunks and add carefully into hominy mixture. Top with cheese. Bake at 350 degrees for 30 minutes.

Pink Lady Pie
This pie might be refrigerated overnight...
2/3 c orange juice
48 large marshmallows
1 10 oz package frozen raspberries, thawed and drained
1 1/4 c heavy cream, whipped
1 9 inch vanilla cookie crust

Heat marshmallows and orange juice in top of double boiler and stir until smooth. Cool until starting to thicken. Add raspberries. Fold in whipped cream. Pour into shell and refrigerate. Serves 8, or two sloshed "pink ladies".

Trader Vic's restaurants are still around, and still serving up huge frou-frou drinks in hollow tiki heads

Cheese Enchiladas with Green Sauce

2 c cottage cheese
1 lb New York white cheddar, shredded
1/4 c chopped, cooked onions
1/4 c crushed tortilla chips
2 Tbsp chopped olives
2 Tbsp chopped jalapeņos
1 tsp salt
1 tsp MSG
12 tortillas
Oil
(see sauce recipe below)

Mix cheese, onions, tortilla chips, olives and chiles with seasonings. Fry the tortillas in oil until soft and pliable (not crisp). Drain and dip into sauce, coating both sides well. place filling into center of individual tortillas, and roll up. Place into a greased casserole with loose end of tortilla facing down. Pour remaining sauce over enchiladas and bake at 350 degrees F oven until baked through, about 45 minutes. Serve with sour cream.

Green Enchilada Sauce


2 cans cream of mushroom soup
1 small can Ortega chiles (3.5 oz), drained
1 large onion, chopped
1 clove garlic, minced
1 can chicken stock
1/2 cup raw, pureed spinach (or thawed and drained frozen - pureed)
1/2 tsp salt
1 tsp MSG
2 tbsp flour
1/2 pint sour cream

In a blender, puree soup, onion, garlic, and chiles. In a saucepan, combine blended mixture with chicken broth and bring to a boil. Add spinach and seasonings and let simmer for 15 minutes. Make a thin emulsion of flour and water, and add to sauce to thicken. Stirring constantly, bring to another boil. Serve with cheese enchiladas.

Trader Vic says: "...weak punch is the biggest party-pooper that ever happened to a defenseless guest" and "...serve food before everyone gets too loaded, but keep the punch cups filled during dinner."  I think I like this Vic guy!

Another oddity that seemed to come from this era was the paperback cookbook.  Resembling  romance novels and pulp fiction, they were cheap and chock full o' recipes...just in time for the American housewife's newly discovered love of exotic foods.

 Sirnichky

Ukrainian Cottage Cheese Patties

2 c cottage cheese
2 eggs
pinch salt
1/2 c all purpose flour
2-3 tbsp butter
a bowl of sour cream

force the cheese through a sieve with a wooden spoon. Beat in the eggs, salt and about 6 tbsp flour. With wet hands, shape the cheese mixture into small patties and dip into remaining flour to dust. Fry them in hot butter until
browned on both sides (do not crowd the pan, cook in batches). Serve hot with sour cream.

 

 

 

Fruit Cup Pie

Seafoam Cantaloupe Pie

 

old 20's 30's 40's 50's 60's 70's 80's

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