CHICKEN AND BISCUITS

 

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings

SKILLET PORK CHOPS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

 

4 pork chops

10.75 ounces condensed tomato soup

½ cup water

1 teaspoon Worcestershire sauce

½ teaspoon salt

6-8 small potatoes, quartered

4 small carrots, split and cut into 2 inch pieces.

DIRECTIONS

Brown pork chops in skillet and drain fat.

Add rest of ingredients and cover skillet and cook over low for 45 minutes until vegetables are tender.

Makes 4 servings

MEXICAN SKILLET SPAGHETTI

This recipe is from an early 1970’s cookbook and is a somewhat unusual combination of Italian and Mexican, but it is a simple dish to make.

INGREDIENTS

1 pound ground beef or turkey

15 ounce can tomato sauce

4 ¾ cups water

2 1.25 ounce packages taco mix

2 tablespoons minced onion

½ teaspoon salt

8 ounces uncooked spaghetti

½ cup shredded cheddar cheese

DIRECTIONS

Brown ground beef in skillet.

Add tomato sauce, water, taco mix, onion and salt.

Bring mix to boiling and then add spaghetti.

Reduce heat and simmer covered until spaghetti is tender, about 25 to 30 minutes. Stir frequently.

Sprinkle with cheese and remove from heat.

Serves 6

CORN AND CHIPPED BEEF SKILLET SUPPER

This recipe is from a 1956 Niblet corn advertisement and certainly shows how tastes have changed; do they even make chipped beef anymore?

INGREDIENTS

2 tablespoons butter

3 tablespoons chopped green pepper

4 ounce package chipped beef

1 can condensed cream of chicken soup

¼ cup milk

¼ teaspoon dry mustard

12 ounce can whole kernel corn

DIRECTIONS

Melt butter in skillet and add green pepper, cook over low heat until tender.

Add beef and cook for 2 minutes. Remove mixture from skillet and set aside.

To the same skillet add soup, milk and dry mustard and stir over low heat until well blended.

Add corn and beef mixture, blend and cover skillet and cook until thoroughly heated. Serves 4.

ORIENTAL RICE

This recipe is from an early 1970’s cookbook and is supposed to be a sort of Chinese dish, but it really isn’t, in fact it doesn’t sound that good but is an interesting recipe nevertheless.

INGREDIENTS

12 ounce can luncheon meat, cubed

2 tablespoons butter or margarine

20.5 ounce can pineapple chunks, drained, reserved ¾ cup liquid

2 cups cooked rice

10 ounce package of frozen peas

1 teaspoon dried, crushed dillweed

1 cup cherry tomatoes, halved

½ cup sour cream

DIRECTIONS

Brown the meat in butter.

Add pineapple, reserved liquid, rice, peas and dillweed.

Cover the skillet, reduce to medium and simmer until peas are tender, about 4 to 5 minutes.

Stir in tomatoes and then top with sour cream.

Cover and simmer until tomatoes are hot, about 2 minutes.

Makes 4 to 6 servings

ZUCCHINI AND BEEF SKILLET DINNER

This recipe is from an early 1970’s cookbook.

INGREDIENTS

1 pound ground beef or turkey

1 cup chopped onion

¾ cup water

16 ounce can tomatoes, cut up but save the liquid

1 ounce package spaghetti sauce mix

1 teaspoon salt

1 cup uncooked instant rice

4 cups zucchini, cut into 1 inch strips

DIRECTIONS

In large skillet, cook ground meat and onion until meat is browned and onions are tender.

Stir in water, tomatoes, liquid from tomatoes, spaghetti sauce mix, and salt. Bring to a boil.

Then stir in rice and zucchini. Cover tightly and reduce heat to medium.

Simmer, stirring occasionally until the zucchini is tender, about 15 to 20 minutes.

Makes 6 servings

OLIVE RICE AND TOMATO RAREBIT

 

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 1/3 cups instant rice

1/ ½ cups water

¾ teaspoon salt

1 can tomato soup

2 cups grated sharp cheese

½ teaspoon mustard

¼ cup chopped, stuffed olives

2 tablespoons butter

DIRECTIONS

Heat rice, water and salt to boiling, remove from heat and let stand covered for 10 minutes.

Heat a can of tomato soup (undiluted) with cheese and mustard. Cook until cheese is melted.

Add olives and butter to rice and mix.

Pour tomato/ cheese mixture over rice. Serves 4.

BEEF AND BACON HASH

This recipe is from an early 1970’s cookbook. I have included this recipe in the blog because of the current fad for bacon recipes.

INGREDIENTS

3 slices bacon

1 pound ground beef or turkey

¾ cup chopped celery

½ cup chopped onion

½ cup chopped green pepper

1 teaspoon salt

15 ounce can kidney beans, drained

1/3 cup uncooked rice (not instant)

1 ½ cups water

DIRECTIONS

Cook bacon until crisp, crumble and set aside. Drain bacon drippings.

Cook meat, celery, onion and green pepper until meat is browned and vegetables are tender.

Season with salt and pepper and drain excess fat.

Stir in rest of ingredients and simmer until rice is tender, about 30 minutes.

Serves 4

CORN AND CHIPPED BEEF SKILLET SUPPER

This recipe is from a 1956 Niblet corn advertisement and certainly shows how tastes have changed; do they even make chipped beef anymore?

INGREDIENTS

2 tablespoons butter

3 tablespoons chopped green pepper

4 ounce package chipped beef

1 can condensed cream of chicken soup

¼ cup milk

¼ teaspoon dry mustard

12 ounce can whole kernel corn

DIRECTIONS

Melt butter in skillet and add green pepper, cook over low heat until tender.

Add beef and cook for 2 minutes. Remove mixture from skillet and set aside.

To the same skillet add soup, milk and dry mustard and stir over low heat until well blended.

Add corn and beef mixture, blend and cover skillet and cook until thoroughly heated. Serves 4.

TANGY ORANGE RICE

This 1950 recipe was created by Minute Rice.

INGREDIENTS

1 cup diced celery

3 tablespoons diced onion

¼ cup butter

1/ 1/3 cups instant rice

1 ½ teaspoons alt

½ teaspoon sugar

1 cup water

¼ cup orange juice 2 teaspoons grated orange rind

DIRECTIONS

Cook celery and onion in butter until tender, add instant rice, salt, sugar, orange juice and water.

Bring to a full boil, cover and remove from heat, let stand 10 minutes, then add orange rind and fluff. Serves 4

CORN AND SHRIMP SKILLET DINNER

This recipe is from a 1956 Niblets Brand corn advertisement, it doesn’t sound very good but since it is a pink dish it really fits into the 1950’s obsession with that color.

INGREDIENTS

Can condensed cream of mushroom soup

½ cup milk

1 teaspoon paprika

5 ounce can broken shrimp

12 ounce can whole kernel corn

Salt and pepper to taste

Potato chips or toast

DIRECTIONS

Place soup, milk and paprika into skillet and stir over low heat until smooth and evenly pink.

Add shrimp and corn and season to taste.

Cover and cook until heated through.

Serve over crisp potato chips or toast.

OLD FASHIONED MACARONI AND CHEESE

This recipe is from a 1956 Kraft Cheese recipe

INGREDIENTS

8 ounces macaroni

3 tablespoons margarine or butter

3 tablespoons flour

2 cups milk

1 teaspoon salt

8 ounces shredded cheddar cheese

DIRECTIONS

Cook and drain macaroni.

Make a cream sauce with the margarine, flour, milk and salt. 

The recipe assumes you know how to make a cream sauce, but if you don’t know how, here’s how.

Put margarine and salt in saucepan over low heat, stir until the butter is melted and then add the milk and stir until well blended. Then slowly add flour to thicken. Once the flour is well blended your cream sauce is ready.

Grease a 1.5 quart casserole and add half the macaroni and cover with half the cream sauce. Then sprinkle half the shredded cheese over the cream sauce, repeat these steps.

Bake in 350 degree oven for 20 minutes. Makes 6 servings

SIMPLE MICROWAVE FUDGE

This recipe if from the Bladen Journal newspaper 1978

INGREDIENTS 

3 cups sugar
¾ cup butter or margarine
2/3 cup evaporated milk
2 cups chocolate chips
2 cups marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla


DIRECTIONS 

Butter the inside of large glass mixing bowl.

 In buttered bowl combine milk, sugar and butter and microwave for 8 minutes, stirring regularly.

Stir in chocolate chips until melted, then fold in marshmallow crème, nuts and vanilla.

Mix together thoroughly. Pour into buttered 13 by 9 pan and chill until firm.