1960 Seafarer's Supper

1960 CAPTAIN'S COBBLER

1952 SEAFLAKE MACARONI BAKE

1951 Lima Bean Casserole

recipe

1958 Lenten Dinner Winner

1964 Crusty tuna surprise from starkist

1951 Starkist tuna and chips

1952 DINTY MOORE ADVERTISEMENT SIMPLE RECIPE

BAKED BEANS AND WIENERS

This simple recipe comes from an A&P grocery store recipe from 1955

INGREDIENTS

2 16 ounce cans baked beans

3 tablespoons salad oil

1 medium onion, chopped

½ green pepper, chopped

¼ teaspoon oregano

6 hot dogs

8 ounces cheddar cheese slices

DIRECTIONS

Sauté onions and green peppers in salad oil.

Combine onion mix with beans and oregano and pour into baking dish.

Slice hot dogs diagonally ½ inch thick.

Place cheese around edges of casserole and place hot dogs, overlapping, on the top of the cheese.

Bake at 350 degrees for 30 minutes.

Makes 6 servings.

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

CAPTAIN’S COBBLER

This recipe is from a 1961 Star Kist tuna advertisement

INGREDIENTS

2 6.5 ounce cans tuna

1 cup canned tomatoes, drained

2 tablespoons chopped green pepper

2 tablespoons chopped onion

1 tablespoon chopped parsley

Salt and pepper to taste

1 cup Bisquick

¼ cup grated cheddar

2 tablespoons milk

1 egg

DIRECTIONS

Combine tuna, tomatoes, vegetables, parsley and spices.

Place in greased one quart casserole pan.

Mix Bisquick with milk, cheese and egg, stirring lightly.

Turn dough out on to floured board and knead 15 times, then roll out into a 5.5 inch square that is ¼ inch thick.

Place this on top of the tuna mixture.

Bake uncovered at 400 degrees for 20 minutes

Makes 6 servings

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

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

TUNA COTTAGE CHEESE CASSEROLE

This recipe is from the 1950’s and is from a Borden’s cheese advertisement. I like tuna and I like cottage cheese, but I am dubious about them being together in a recipe, but it is an interesting idea.

INGREDIENTS                                                    
3 cups cooked medium noodles
7 ounce can tuna, drained and flaked
8 ounce package cottage cheese
4 tablespoon butter or margarine
3 tablespoons flour
1teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
Paprika


DIRECTIONS

Place half the noodle in a buttered 2 quart baking dish. Cover noodles with half the tuna and half the cottage cheese. Repeat layers.
Melt butter over lower heat, remove from heat and blend in flour and seasonings. Gradually stir in milk, mixing until well blended. Return to heat and cook, stirring constantly until mixture thickens.
Pour milk mixture over noodles in dish and sprinkle top with paprika.
Bake in 375 degree over for 25 minutes, makes 4 to 6 servings.

AMERICAN CHOP SUEY

INGREDIENTS

1 lb beef round steak

2 tablespoons oil

1 beef bouillon cube

1 ½ cups hot water

1 cup diced celery

1 cup sliced mushrooms

1 cup bean sprouts, drained

3 tablespoons cornstarch

1 teaspoon soy sauce

2 tablespoons molasses

1 teaspoon vanilla

1 teaspoon salt

DIRECTIONS

Cut beef diagonally into ½ inch strips, brown in skillet with oil, drain off fat.

Dissolve bouillon cube in hot water, stir into skillet with beef.

Add celery, onions and mushrooms. Cover and simmer for 20 minutes.

Add bean sprouts.

In small bowl combine cornstarch, soy sauce, molasses, vinegar and salt. Stir into beef and cook until thick.

Serve over Chinese noodles or rice.

BURGUNDY STEW

This is a low and slow recipe that can easily be adapted to a crockpot.

INGREDIENTS

2 pounds round steak, cubed

4 carrots, sliced

1 cup sliced celery

1 medium onion, peeled and sliced

1 cup water chestnuts, drained and sliced

2 cups cut up tomato

2 tablespoons tapioca

1 cup burgundy wine

1 small can sliced mushrooms

1 tablespoon sugar

1 tablespoon salt

DIRECTIONS

Mix all together in 3 quart casserole. Bake at 325 degrees for 4 hours.

POTATO CASSEROLE

INGREDIENTS

2 pounds frozen hash browns, thawed

1 can cream of mushroom soup, undiluted

1 can cream of celery soup, undiluted

1 cup sour cream

salt and pepper

chopped onion and green pepper

grated cheese DIRECTIONS

Chop up some onion and green pepper, your choice on how much. Then mix it with all the ingredients, except the grated cheese.

Place in 13x9 pan and cover with grated cheese, your choice on how much.

Bake at 350 degrees for 1 1/2 hours

HAMBURGER HOT DISH

INGREDIENTS

POTATOES

CARROTS

2 POUNDS GROUND BEEF OR TURKEY

1 ONION

1 CAN VEGETABLE BEEF SOUP

1 CAN MUSHROOM SOUP

DIRECTIONS Cook and drain ground beef.

In 2 quart casserole place layer of peeled, cut up potatoes. Then a lay of cut up carrots. After that add the ground beef then the chopped onion. Top with the 2 cans soup.

Bake for 1 1/2 hours at 350 degrees.

CLASSIC TUNA SPAGHETTI BAKE

INGREDIENTS

1/2 7 OUNCE PACKAGE SPAGHETTI, BROKEN INTO PIECES, COOKED AND DRAINED.

6 1/2 OUNCE CAN TUNA (SLIGHTLY LARGER IS ALSO GOOD)

1 CAN CREAM OF MUSHROOM SOUP

1/2 CUP MILK

4 OUNCES (1 CUP) SHREDDED AMERICAN CHEESE

1/2 CUP CRUSHED POTATO CHIPS

DIRECTIONS

Combine cooked spaghetti and tuna. In saucepan combine soup, milk and cheese. Heat and stir until cheese melts. Add to tuna mixture and mix well.

Pour into 1 1/2 quart casserole and sprinkle with the crushed chips.

Bake at 350 for 30 minutes, 4 servings.

PERFECT TUNA CASSEROLE

INGREDIENTS

Can Condensed Cream of Celery or Cream of Mushroom soup

1 can tuna (6 1/4 to 7 ounces, about)

1/4 cup milk

2 hard boiled eggs, sliced

1 cup cooked peas

1/2 cup slightly crumbled potato chips

DIRECTIONS

In 1 quart casserole, blend soup and milk, then stir in tuna, eggs and peas.

Bake at 350 degrees for 25 minutes, stir, top with chips and bake 5 additional minutes

Makes about 4 cups