This recipe comes from McCall’s Cocktail-Time Cookbook and was intended for cocktail parties year round.
- 3/4 lb ground chuck
- 2 T raw quick-cooking oats
- 1/2 t ginger
- 1 egg
- 1/2 t salt
- 1/2 t monosodium glutamate
- 2 T milk
- 1/2 t onion powder
- 1 can (3oz) whole mushrooms, drained
For the sauce:
- 1 cup dairy sour cream
- 1/2 t salt
- 1/8 t pepper
- 2 t prepared horesradish
- Preheat oven to 350*
- Toss chuck with oats, ginger, egg, salt, monosodium glutamate, milk, and onion powder; toss lightly to combine
- Form mixture into 1-inch balls; press mushroom into center of each
- Place meatballs in single layer in shallow baking pan. Bake 12 minutes
- Meanwhile, make Sauce: Combine all ingredients in small saucepan. Heat gently; do not boil
- Spear meatballs with a wooden pick; dip into warm sauce
Makes 6 Servings
This recipe comes from a 1961 joint advertisement for Eagle Brand Condensed Milk and Minute Tapioca:
- 1 envelope (1 tablespoon) gelatin
- 3 1/2 cups water
- 1 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
- 6 tablespoons Minute Tapioca
- 2 eggs, separated
- 2 teaspoons grated lemon rind
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 cup whipped cream (optional)
- Sprinkle gelatin over 1/2 cup of the water; set aside to soften gelatin.
- Combine remaining water, Eagle Brand Condensed Milk, Minute Tapioca, egg yolks, lemon rind, and salt in saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly until mixture comes just to a full boil.
- Remove from heat. Add softened gelatin, stirring until it is thoroughly dissolved. Add vanilla.
- Beat egg whites until foamy. Gradually add sugar and continue beating until soft peaks form.
- Very slowly add the tapioca mixture, stirring rapidly to blend well.
- Chill about 1/2 hour; then fold in whipped cream.
- Pour into a lightly oiled shallow 2-quart mold. Chill 3 hours or until firm. Unmold.
- Serve with your favorite fruit if desired
Makes 10-12 servings
Note: For deep 2-quart molds, increase gelatin to 1 1/2 tablespoons.
This recipe comes from a Campbell’s Soup advertisement in 1968 that was side by side with a recipe for Manhattan Fish Fillets. The idea behind both of these recipes is that they both require 8 ingredients to make, and 5 of those ingredients are found in Campbell’s Tomato Soup.
1-5. 1 can (10 3/4 oz.) Campbell’s Tomato Soup
6. 1 1/2 pounds ground beef
7. 1/4 cup shredded process cheese, crumbled blue cheese, or drained pickle relish
8. 1 tablespoon prepared horseradish
Shape ground beef into 8 thin patties. Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place remaining patties on top; seal edges well. Brown in skillet; spoon off fat. Stir in soup and horseradish. Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings.
Serve with: side dishes of cole slaw, crisp French fries, and hot buttered rolls. Set out warm apple pie and coffee for dessert.
This recipe comes from a Campbell’s Soup advertisement in 1968 that was side by side with a recipe for Surprise ‘Burgers. The idea behind both of these recipes is that they both require 8 ingredients to make, and 5 of those ingredients are found in Campbell’s Tomato Soup.
Manhattan Fish Fillets
1-5. 1 can (10 3/4 oz.) Campbell’s Tomato Soup
6. 1 pound fish fillets
7. 2 tablespoons chopped parsley
8. 6 thin lemon slices
Spread one tablespoon soup on each fish fillet; sprinkle with parsley. Roll fillets; place in shallow baking dish (10 x 6 x 2). Pour on remaining soup; top with lemon slices. Bake at 375* for 25 minutes or until fish flakes easily. 4 servings.
Layer upon layer of mix-made banana cake, with fresh fruit slices and creamy lemon frosting in between
Bake cake at 350* for 30 to 35 minutes. Makes 1 nine-inch torte
Fixing time: 15 minutes
- 1 package banana cake mix
- 1 package lemon-flavor creamy frosting mix
- 2 cups cream for whipping
- 3 medium-size ripe bananas
- Lemon Juice
- Prepare cake mix with eggs and water, bake in 2 greased-and-floured 9-inch layer-cake pans, cool, and remove from pans, following label directions. Split each layer.
- Blend frosting mix and cream in a medium-size bowl; beat until fluffy thick.
- Peel bananas and slice thin; brush with lemon juice so slices stay bright.
- Place one cake layer on a large serving plate; spread with about 1/4 of the frosting mixture; top with 1/4 of the banana slices. Repeat stacking with remaining layers, frosting mixture, and banana slices, arranging banana slices in a pretty pattern on top. Chill torte about an hour before serving. Cut in wedges with a sharp knife.
Family Circle February 1968
“Family Fooling Meals: No one would guess, when you’re dishing up dinner, that you’ve spent most of the day on the town.”
Golden-Crisp Rock Cornish Hens
Little birds in coats of seasoned crumbs back invitingly brown with no turning, no watching
Bake at 350* for 1 hour and 15 minutes.
Makes 6 servings
Fixing time: 25 minutes
- 6 frozen Rock Cornish game hens, weighing about 1 pound each, thawed
- 1/2 cup buttermilk
- 2 packages seasoned coating mix for chicken
- 1 package (1 pound) spinach noodles
- 1/2 teaspoon onion salt
- 2 tablespoons butter or margarine
- Remove giblets from Cornish hens and chill to simmer for gravy another day. Rinse hens inside and out; pat dry. Sprinkle cavities lightly with salt.
- Brush hens, one at a time, with buttermilk, then shake in coating mix. Place breast side up, and not touching, in a jellyroll pan.
- Bake in moderate oven (350*) 1 hour and 15 minutes, or until tender and golden.
- While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle. Ad onion salt and butter or margarine; toss lightly to mix.
- Spoon noodles onto a large deep serving platter; arrange Cornish hens on top. Garnish with sprigs of water cress, if you wish.
This recipe is from August 1963, which means it is perfect for the end of summer. This would make an excellent main course on a hot summer night or the perfect light afternoon lunch and is probably exactly what Laura Petrie would be serving up in August.
Scooped out tomatoes, heaped with “green” rice and shrimp salad, make this main dish
Makes 4 Servings
- 4 large tomatoes
- seasoned salt
- 1 cup uncooked rice
- 4 tablespoons thin French dressing
- 1 pound frozen, deveined, shelled, raw shrimps
- 1 small onion, sliced
- 1/2 lemon, sliced
- 1/2 cup water
- 1/2 cup diced cucumber
- 1/2 cup diced green pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped chives
- 1/2 teaspoon salt
- 1/2 cup mayonnaise or salad dressing
- Cut off tops of tomatoes; scoop out insides with a teaspoon. (Save pulp for making stewed tomatoes or soup.) Sprinkle shells lightly with seasoned salt; turn upside down on plate to drain; then chill while making rice-shrimp filling
- Cook rice, following label directions, drain; spoon into a medium-size bowl. Drizzle 2 tablespoons of the French dressing over; toss lightly; cover. Let stand at room temperature while cooking and seasoning shrimps. (Save remaining French dressing for step 4)
- Combine shrimps, onion, lemon, and water in a large frying pan; cover; simmer 20 minutes, or until shrimps are tender. Lift out with a slotted spoon; place in a medium sized bowl.
- When cool enough to handle, set 4 large shrimps aside for topping cups in Step 6; halve remaining. Drizzle saved 2 tablespoons French dressing over; toss to mix well; cover. Chill at least an hour to season and blend flavors.
- Just before serving, stir shrimps, cucumber, green pepper, parsley, dill, chives, and salt into rice; fold in mayonnaise or salad dressing until well-blended.
- Pile into tomato cups; garnish each with a saved whole shrimp and an additional cucumber slice, held in place with a wooden pick.
Family Circle; August 1963