LIZ TAYLOR CHILI

This recipe is from an early 1970’s ladies club cookbook. The story goes that this chili is a specialty of a restaurant in Hollywood frequented by the stars and Elizabeth Taylor was a particular fan. This makes a big 5 quart batch.

INGREDIENTS

8 ounce pinto beans

5 cups canned tomatoes

24 ounces chopped onion

1 pound chopped green pepper

1.5 tablespoons salad oil

2 cloves garlic, crushed

½ cup chopped parsley

½ cup butter

2.5 pounds ground beef

1 pound lean ground pork

¼ to 1/3 cup chili powder

2 tablespoons salt

1.5 teaspoons pepper

1.5 teaspoons cumin seed

1.5 teaspoons monosodium glutamate

DIRECTIONS

Wash pinto beans and soak overnight. Then simmer in large pan for 1.5 hours or until tender.

Add tomatoes and simmer for 5 minutes.

In separate pan, brown onion and green pepper in salad oil, cook until tender. Add garlic and parsley.

In another pan, sauté beef and pork in butter, then add to onion mixture along with all the spices, simmer for 10 minutes.

Add this mixture to the bean and tomato in the large ban and simmer for 1 hour covered and 30 minutes uncovered. Simmering longer helps the flavor, but you may need to add water so it doesn’t thicken too much.

Skim fat from top before serving.

PEACHES AND MARSHMALLOW CREAM PIE

This recipe is from an early 1970’s ladies club cookbook.

INGREDIENTS

9 inch graham cracker crust

25 large marshmallows

1/3 cup milk

1 cup heavy cream

6 peaches, peeled and cut up

DIRECTIONS

Fill crust with peaches.

Melt marshmallows with milk over low heat and allow to cool.

In the meantime, whip the heavy cream

Then combine the cooled marshmallow mix with the heavy cream and pour over the peaches.

Refrigerate for 3 hours.

EGG AND HAM BAKE

This recipe is from an early 1970’s woman’s club cookbook

INGREDIENTS

6 sliced bread, trimmed

6 slices American cheese

4 eggs

2 cups milk

1 tablespoon minced onion

¼ teaspoon salt

1/8 teaspoon dry mustard

1 cup diced ham

½ of a 10 ounce package frozen broccoli, thawed

¼ cup shredded cheese

DIRECTIONS

Line 13x9 baking pan with bread and cover bread with cheese slices.

Beat eggs and milk together, then add onion, salt and mustard.

Stir in ham and broccoli and pour over bread and cheese.

Bake at 350 degrees for 50 minutes.

Sprinkle on cheese and bake for 5 minutes longer.

Makes 6 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

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

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.

QUICK SUGAR PLUMS

This easy recipe is from the 1970’s.



INGREDIENTS



1 package white frosting mix

½ cup soft butter

½ teaspoon almond flavoring

Red food coloring

Colored sugar



DIRECTIONS



Mix frosting mix, butter and flavoring with fork and then form into a ball. Add a few drops of food coloring and knead on a board covered with powdered sugar, until color is mixed in. Roll into small balls the size of smaller walnuts. Roll in colored sugar and refrigerate until ready to use.