1965 IRISH ITALIAN STEW

1967 Cranberry Ham and Cheese Canapes

1965 MACARONI PUFF

1967 King Midas Flour

1970 PILLSBURY CREATE A CAKE

1961 Star Kist Tuna and Fruit Salad

recipe

Tuna Salad with pink dressing (1963)

Fried Pies with Ballard Biscuits (1961)

Parmesan Potatoes (1961)

1961 Apple Rice Betty

1964 Crusty tuna surprise from starkist

1963 Chicken and Gravy recipe from Carnation

1964 herb salmon bake from Kelloggs

SIMPLE HAMBURGER HOT DISH

This recipe is from a American Legion Wisconsin Chapter cookbook from the 1960’s

INGREDIENTS

1 pound hamburger

1 can tomato soup, undiluted

1/2 can milk

1 egg, beaten

1 can French style green beans, undrained

6 servings prepared instant mashed potatoes

DIRECTIONS

Brown the hamburger and season to taste, skim off fat.

Add  tomato soup, milk, egg and beans

Put mixture into casserole, and top with instant potatoes.

Bake, uncovered at 350 degrees for one hour

FISHERMAN’S POT LUCK

This recipe is from a 1961 Star Kist tuna advertisement.

INGREDIENTS

2 6.5 ounce cans tuna

16 ounce can tomatoes

4 medium potatoes, peeled and cubed

4 medium carrots, quartered

2 medium onions, peeled and sliced

1 green pepper, cut into pieces

2 sprigs parsley

1 bay leaf

1 tablespoon Worcestershire sauce

½ teaspoon thyme

1 tablespoon water

2 teaspoons cornstarch

Salt and pepper to taste

DIRECTIONS

Combine tomatoes with juice, vegetables and seasonings and a little water, if needed .

Cover and simmer for about 25 minutes or until the vegetables are tender, stirring occasionally.

Discard bay leaf and season to taste with salt and pepper

Blend water and cornstarch together and stir into vegetable mix to thicken.

Mix in tuna and heat through.

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

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