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Ten Incredible 1960s Recipes

Scrumptious nineteen-sixties recipes for you to try at home!


1960s woman cooking in kitchen

Background

Simple food is good food. And no era encapsulates the simplicity of cooking like the 1960s! After the war, households were able to slowly come off of rations and start incorporating more meat and sugar into their diets. That's why the time period just after the middle of the century birthed so many wonderful family recipes — many of which are still treasured to this day. Let's go back in time and revisit ten of these delicious home-cooked meals so you can give them a taste for yourself!


1) Pigs In 'Taters

These piggies aren't in blankets — but in potatoes! This is one of the more unique vintage recipes I've come across. Ingredients and method below.


You will need:


-6 large potatoes

-6 tablespoons butter

-4 and 1/2 teaspoons milk

-1 and 1/2 teaspoons salt

-Dash of paprika

-1/2 lb small sausages


Bake potatoes as you would for baked potatoes recipe. Cut a slice from 1 side of each, then scoop out the inside. Mash with butter, milk, salt and paprika; beat until fluffy. Refill potato shells, make a hollow in the centre of each and fill with sausages. Bake in a moderate oven (350 degrees F) until potato is brown and sausages fully cooked; about 10-15 minutes. Serves 6.


2) Hungry Boys' Casserole

I found this one in the "penny pinchers" section of an old cookbook. Lots of food for the family without breaking the bank! For this recipe you'll need to make a biscuit dough.


Start with the meat mixture:


(Sauté in large skillet)

-1 and 1/2 lbs ground beef

-1/2 cup chopped onion

-1 cup sliced celery

1/2 cup chopped green pepper


(Then add)

-3/4 cup tomato paste

-3/4 cup water

-1/2 teaspoon Accent (old-school flavour enhancer. You can also use Ms. Dash)

-1 teaspoon salt

-1 teaspoon paprika


Keep back 1 cup of this meat mixture to add to the biscuits:


-1 and 1/2 cups sifted self-rising flour

-1/4 cup butter

-1/2 cup milk

-4 drops yellow food colouring if desired (interesting!)


Cut butter into flour until particles are fine. Combine milk and food colouring and add to flour mixture. Stir until dough clings together. Knead on floured surface 12 times. Roll out to a 12 x 9 inch rectangle. Take reserved meat mixture and spread over dough. Roll up, starting with 12-inch side. Seal edge. Cut into 1 inch pieces.


Turn meat mixture into baking dish. Top with biscuits. Bake at 425 F for 25-30 minutes or until golden brown.


3) 'Easy Does It' Macaroni & Meatballs

Mrs. Marie Ross is the author of this recipe. She notes it only takes her sixty seconds to prepare. Let us know if you manage to whip this meal up as quickly as she once did!


You will need:


-1 quart (4 cups) of canned tomatoes or tomato sauce

-1 and 1/2 cups of pasta

-1 lb of ground beef


Pour 1 quart of home canned tomatoes, or 1 quart canned tomatoes or juice, or 1 quart of spaghetti sauce into a baking pan or casserole dish. Add seasoning to taste.


If sauce seems rather thick, thin it down. Next, add 1 and 1/2 cups of soy enriched macaroni or your choice of pasta. Lay 1 pound of hamburger about the size of a man's hand on cutting board. Cut it down the middle to divide in half, then "slice" into "meatballs" lengthwise so that is resembles the layout of an ice cube tray. Sausage is also a good substitute for this recipe.


Never use thick sauce because the macaroni will soak up the water better. Float meatballs on top of tomatoes and macaroni. Bake in a 450 F oven for 30 minutes. Let set for a few minutes. Stir and serve.


4) Rhubarb Bread

If you've ever grown rhubarb, you will be familiar with how fast it grows and how hard it can be to make use of all your crop. (You can only make so many strawberry-rhubarb pies!) This plant grows like a weed, but sure tastes great, so here's an old-fashioned recipe for you to try!


You will need:


-1 cup brown sugar

-1/2 cup sugar

-2/3 cup cooking oil

-2 eggs

-1 cup sour milk

-1 tsp salt

-1 tsp vanilla

-2 and 1/2 cups flour

-1 and 1/2 cups rhubarb, diced

-1 tsp soda

-1/2 cup nut meats (mixed nuts, shelled)


Mix together in large bowl. Pour mixture into 2 greased 9" x 5" x 3" loaf pans. Before baking, top each loaf with one teaspoon of melted margarine or butter. Then sprinkle 1 tbsp sugar over each loaf. Bake at 350 F for one hour. Makes 2 loaves.


5) Royal Chicken Sandwiches

This one ought to feed the whole family! Or perhaps you can invite company over to try this vintage meal with you?


You will need:


-8 slices of buttered toast

-8 slices of cooked chicken

-8 slices of tomato

-Salt

-1 cup grated cheese (cheddar or marble)

-2 teaspoons Worcestershire sauce


Place slices of buttered toast in shallow baking pan. Place chicken on toast and tomato on chicken. Sprinkle with salt. Spread thickly with grated cheese mixed with Worcestershire sauce. Melt cheese under broiler. Serve at once. Serves 8.


6) Corned Beef Loaf 1960s recipe

I have to confess I'm a sucker for corned beef sandwiches. Corned beef was a massive favourite throughout the 20th century, but is perhaps less commonly enjoyed today. This corned beef loaf recipe is sure to bring you a taste of days-gone-by.


You will need:


-1 package lemon Jello-O

-1 cup boiling water

-1 cup meat stock (or 1 cup hot water and 4 bouillon cubes)

-1 tbsp Worcestershire sauce

-1/4 tsp paprika

-3 cups cooked corned beef, ground

-1 tbsp grated onion

-1 tbsp mustard


Method:

Dissolve Jello-O in boiling water. Add meat stock, Worcestershire sauce, and paprika. Chill. When slightly thickened, fold in corned beef, onion, and mustard. Turn into loaf pan. Chill until firm. Unmold. Serve in slices on crisp lettuce. Garnish with sliced hard-boiled eggs or tomato wedges. Serves 10.


7) Supper Dish

A simple, steaming hot, suppertime meal. You'll notice that this recipe includes "catsup". This is the proper name for the tomato sauce that's quite popular in North America. Heinz were the first to call it "ketchup" and well, the name stuck!


You will need:


-4 and 1/2 cups hot mashed potatoes

-5 teaspoons catsup

-5 eggs

-1/2 cup grated cheese

-Salt & pepper to taste


Spread hot mashed potatoes in greased shallow baking dish. Make five nests and put 1 teaspoon catsup in each. Drop an egg in each nest and season with salt and pepper. Bake in 300 F oven until eggs are almost done (about 10 min).


Sprinkle grated cheese over the eggs. Return to oven to melt cheese. Serve hot.


8) Sixties Butterscotch Pudding

Who doesn't love butterscotch? Try this cheap, retro-flavoured dessert next time you're in a pinch.


You will need:


-1 cup brown sugar

-2 tbsp flour

-1 egg

-1 tbsp butter

-1 and 1/2 cups milk


Put together in pan and cook over medium heat, stirring until thick. Pour into bowl and chill. Makes about 4 servings.


Tip! Add a few drops of vanilla for an extra kick of flavour.


9) Jell-O Vegetable Salad

Jell-O salads were a staple of the post-war period. This classic 1960s recipe will be sure to wow your guests and are a fun way to get your kids to eat their veggies!


You will need:


-1 package Jell-O (lime, lemon, or orange)

-3.4 tsp salt

-1 cup boiling water

-3/4 cup cold water

-2 tbsp vinegar

-2 tsp grated onion

-Dash pepper

-3/4 cup finely grated cabbage

-3/4 cup finely chopped celery

-1/4 cup finely chopped green pepper

-2 tbsp diced pimiento pepper


*Sub these vegetables for 1-2 cups of any of your favourite vegetables.


Dissolve Jell-O and salt in boiling water. Add cold water, vinegar, onion, and pepper. Chill until very thick. Next, fold in vegetables. Pour into 1 quart mould or individual moulds. Chill until firm. Unmould. Makes about 3 cups, or 6 side salads.


10) Sweet and Sour Chicken

While it's true that many tried-and-true (sometimes plain) recipes generally ruled the 1960s, the sixties were also a time of experimentation in the kitchen. New flavours from Mexico (in the US), China, and India were entering Western households, and Sweet n' Sour was one of the most popular!


You will need:


-4 chicken breast, 6 legs, or 6 thighs

-Oil to depth of 1 inch skillet

-1/2 cup of maple syrup

-1/4 cup water

-1 lemon, sliced

-1/2 cup raisins

-1 tsp salt

-Dash black pepper


Cut chicken into pieces. Brown chicken in oil. Remove chicken and pour off all but 2 tbsp of oil and browned bits. Replace chicken and add remaining ingredients. Cover and let simmer for ten minutes. Makes 4 servings.


How Did You Like These 1960s Recipes?

Let us know how you found some of these vintage menu options. Which recipes are we missing? Which weren't your favourite? Write in to us to let us know! In the meantime, happy cooking!



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