I love spinach. I love spinach casserole. Unfortunately, dietary restrictions keep me from my favorite vegetable. My great-grandmother thought this recipe was good-the hard-boiled eggs in casseroles never did anything for me though.

2 pkgs chopped spinach (10 oz pkgs) cooked and drained
4 hard-boiled eggs, chopped
1 can cream of chicken soup (or cream of asparagus/cream of celery)
Grated sharp cheese

Mix all together. Top with breadcrumbs and cheese. Bake at 375 until firm.

I was tagged for three random things by Being Booga.

1. I am moving this summer from the deep south to Illinois
2. One thing I am worried with regards to the move is the fact that many of my favorite cake recipes don’t work with midwestern flour…and no one will understand my need for all-purpose flour from the South. I know this because I lived in WI for four years where cake recipes mysteriously stopped working for those 4 years and the 4 following years on the west coast, only to perk up once I moved back to where I should live-the south. Yes, I know, I can make allowances…measure exactly…fidget…order flour online…use cake flour.
3. I also am concerned about the dearth of important commodities like pimento cheese and sweet tea…but pleased at the idea of readily available pub cheese and cheese curds.

I think I will tag…

Skeeter…because she is also a relocated Southern Girl and surely she is no longer in a twist about that grilled cheese recipe

Lidian

Vered

Rochelle

And ClickMichelle who has a brand new blog Eating Dinner on Grandma’s Plates

You knew this was coming sooner or later–the marriage of two of my favorites in one lovely retro Jell-0 dish. Just how many recipes have all that AND GRATED cream cheese?

1 pkg raspberry gelatin
1 pkg cherry gelatin
1 large can crushed pineapple
1 can seedless white cherries (good luck finding them…I can’t…use maraschino cherries instead)
1 cup pecans
2 coca colas (partially frozen)
1 8 oz pkg cream cheese (frozen)

Dissolve gelatin in juices (heated) from cherries and pineapple. Add cokes, cherries, pineapple and nuts. Grate frozen cream cheese over the top of mold. Place in refrigerator until firm. Serves 10.

This recipe from my great-grandmother’s files includes a bible verse from Romans 12:1-2.

Nothing complicated or mysterious about this meat loaf-yes, use cheddar instead of processed cheese. Ok wait the “Slim Gourmet” part is interesting. Maybe not so very interesting considering the skim milk and trimmed beef…but the processed cheese might make up for that part. Only 198 calories per serving though…so definitely can fit into today’s diet.

This is another beautiful but EASY Lady Finger recipe. I love the”serve with whipped cream or liquid” instruction.

1 1/2 qt strawberries

3/4 to 1 cup sugar–to taste

Slice strawberries, stir in sugar to taste. Cover and let stand at room temperature about 1 hour. Place several Lady Fingers on each serving dish, and cover with berries. Serve with whipped cream or liquid.

This one is too classy to be just plain meatloaf-it is beef loaf. The lemon is a nice addition. Try using rice instead of breadcrumbs.
Delicious Beef Loaf

2 pounds of ground beef
3 eggs
3 tablespoons of parsley
3 tablespoons of melted chicken-fat
4 heaping tablespoons of soft bread crumbs
1/2 teaspoon of kitchen bouquet
2 teaspoons of lemon juice
grated peel of 1 lemon
1 teaspoon of salt
2 teaspoons grated onion

Mix well. Bake at 350 until done-35-40 minutes.

Tuesday and time for your retro tuna fix. This week a sandwich. Much like a Monte Cristo sandwich…sorta not. Nice and inexpensive. (Though geez-what is going on with the price of tuna?!) Too much mayo in the recipe as usual.

Tuna Berry Sandwiches

1 6 1/2 oz can tuna-drained and flaked
1/4 cup finely chopped celery
2 tablespoons walnuts, chopped
1/4 cup mayonnaise or salad dressing
8 slices white bread
1 8-oz can jellied cranberry sauce, sliced 1/4 inch thick

***

2 slightly beaten eggs
3 tablespoons milk
Dash salt

Combine tuna, celery, nuts, and mayonnaise. Spread filling on 4 slices of bread. Arrange cranberry slices atop filling; top with remaining bread. Combine eggs, milk, and salt. Dip sandwiches in egg mixture. Brown on medium hot, lightly greased griddle, about 6 to 8 minutes, turning once. Makes 4 servings.

From Fondue and Tabletop Cooking, 1970

I don’t often say this but, I will never try this recipe…even though I bet it is tasty. You see…it has grape jelly. My family is highly suspicious of grape jelly. Once upon a time I made meatballs with grape jelly. Purple meatballs or as I enthusiastically called them Purple People Eater Eyeballs. I had preschoolers. What can I say? Not much. However, the rest of the family can say PLENTY about the purple meatballs. sigh.

So, while I won’t be dishing this up to my family (Because while I could dish grape jelly out…taking it back in this family is ongoing razz) I do recommend it for yours. It won’t even turn out purple. I promise. And, it is thrifty!

Savory Pot Roast

1 3-pound  beef chuck roast
1/3 cup grape jelly
3 medium onions
1/3 cup vinegar
1 teaspoon kitchen bouquet (optional)
1/2 teaspoon ground ginger
2 bay leaves
1/4 cup all purpose flour

Trim excess fat from meat; heat trimming in Dutch oven till 2 tablespoons fat accumulate. Discard trimmings. Slowly brown meat in hot fat. Remove from heat. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread jelly over meat, top with onion. Combine vinegar, Kitchen Bouquet, ginger and bay leaves. Pour over meat. Cover and cook 2 to 2 1/2 hours, adding water if needed.

Remove meat to warm platter; discard bay leaves. Pour pan juices into large measuring cup; skim fat, reserving 1/4 cup. Add water to juices to make 2 cups. Return fat to pan; stir in flour. Add juices. Cook and stir until thickened and bubbly; cook and stir 3 to 4 minutes. Season with salt and pepper. 8 servings.

Good Food on a Budget, 1971

It is the 2nd anniversary of Retro-Food! I will have more to say later, not so much in the wee hours, but this website started as a sock day gift for my love and though it has continued to be a gift to her…it has also been a gift to me. It has been a place to share, write and meet all of you. Thank you for being a part of Retro-food and for being a part of my life.