1951 spaghetti and meatballs from a Hunt's advertisement

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

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