Perfect for your next party-this 1950s Culinary Arts Institute appetizer from their cookbooklet “500 Snacks”.

Caviar! Shrimp Spread. Salmon Spread! Anchovy paste! Cream cheese. All in the same appetizer…people will definitely cheer.

My apologies to Liz, I am sure this violates her vegetable and jell-o rule but it was just too intriguing to pass up. (and really…the picture was too…be sure to click it to see it in full glory.) I did pass up the pork and bean Jell-o salad.

Molded Kidney Bean Salad

2 tbsp. lemon juice
2 tbsp. water
1 envelope unflavored gelatin
1 1-lb can kidney beans
½ c. chopped celery
½ c. sweet pickle relish
2 hard-cooked eggs
½ c. mayonnaise
1 tbsp. grated onion
¼ tsp salt
1 c. evaporated milk
Place lemon juice and water in custard cup. Sprinkle gelatin over top; let stand for 5 minutes to soften. Place custard cup in small saucepan with small amount of water. Place over low heat; heat until gelatin is dissolved. Mix beans with remaining ingredients except milk. Stir in gelatin; blend in evaporated milk. Ladle into 5-cup oiled ring mold. Chill until firm. Yield: 6-8 servings. Favorite Recipes of America-Salads, 1966.

It seems like the 1960s were a groovy time to eat. Frozen salads were all the rage judging by the large section devoted to frozen salads in Favorite Recipes of America Salads cookbook. I wonder how these impacted the issues of the day! This recipe bears a striking resemblance to retro favorite: marshmallow-fruit fluff…but this time it is FROZEN!

Frozen Marshmallow-Pineapple Salad

½ lb. miniature marshmallows
1 c. crushed pineapple
¼ c grated pimiento or American Cheese
¼ c. mayonnaise
½ c. heavy cream, whipped

Combine marshmallows, pineapple, cheese and mayonnaise; fold in whipped cream. Pour into 8 or 9-inch pan; freeze. May be served on lettuce with Maraschino cherry flower and mayonnaise. Yield: 6-7 servings

Mrs. Anna S. Fronk
Mifflintown, PA.
Favorite Recipes of America Salads cookbook, 1966.

The bacon haters will hate this recipe. Bacon lovers may even pause. Reconsider. This is a tasty, easy recipe.

Bacon Muffins

2 slices bacon
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
1 egg, beaten
1 cup milk or â…“ cup evaporated milk and â…” cup water
2 tablespoons melted bacon drippings
Pan broil bacon until done; drain thoroughly and crumble Sift flour, measure a, and resift twice with salt, baking powder and sugar; add crisp bacon and stir until well-distributed. Beat egg and combine with milk and melted fat; add to dry ingredients all at once, and stir quickly until they are just dampened; then give 3 or 4 more stirs. Do not stir until smooth. Spoon into greased muffin pans, filling them â…” full. Bake in a hot oven (425° F.) 20 minutes or until nicely browned. Serve piping hot with butter. 12 medium-size muffins. The Modern Family Cookbook

Jazz up your can of tomatoes retro style!

Stewed Tomatoes

1 small onion, chopped or grated
1 tablespoon butter
No. 2 can tomatoes
¾ teaspoon salt
1 teaspoon sugar
Put onion and butter into saucepan and simmer until onions are soft and yellow. Add tomatoes, salt, sugar, heat to boiling and simmer 5 minutes. Serve immediately with a little sugar, if desired. 5 servings. The Modern Family Cookbook

One of the odder recipes we have featured at retro food has been the molded cornstarch pudding. The butterscotch pudding this month is a variation of the same recipe. I have also included the Banana cornstarch pudding variation.

Butterscotch Pudding

Make exactly like plain cornstarch pudding, except substitute 1 cup brown sugar packed into cup for the granulated sugar. Serve with cream or milk. 5 servings.

Banana Cornstarch Pudding

Fold sliced bananas into the warm Cornstarch Pudding and serve with custard sauce or with cream or milk.

All three puddings from the esteemed Modern Family Cookbook

Speaking of things in a can, I thought Boston Brown Bread only came in a can. I guess if I had thought about it I would have realized that it couldn’t have originated there. In any case, this steamed bread can be cooked in empty cans, (empty 1 lb. coffee cans work well) or those nice bread molds that Pampered Chef sells, or just about any mold you can dream up. This very healthy bread is best served with a nice bit of cream cheese spread on top in my opinion.

Boston Brown Bread

1 cup corn meal
1 cup whole rye flour
1 cup whole wheat flour
1 teaspoon soda
1 teaspoon salt
¾ cup molasses or sorghum
2 cups buttermilk
½ cup seedless raisins

Spoon corn meal and the flours into cup to measure and turn into sifter. Add soda and salt and sift into 3-qt mixing bowl. Return bran remaining in sifter to mixture and stir well.

Combine molasses and buttermilk, add to the dry ingredients, and stir until dry ingredients are just dampened, then beat hard for a minute. With the last few stirs, add the washed and dried raisin. Pour batter into well-buttered molds, filling them â…” full. Put on lids (or use aluminum foil to cover). Steam for 50 to 60 minutes, or until springy when pressed and no longer sticky. To improvise a steamer, set a rack in the bottom of a deep kettle, cover the bottom with boiling water, and place molds on the rack; cover tightly. Replenish water as it boils away. Cool in the molds for a few minutes; then turn out and serve warm. Makes enough for three 2½ cup molds-10 to 12 servings.

You know I am a fan of Welsh Rarebit. This slightly more colorful variation includes tomatoes in the cheese sauce. Enjoy!

Tomato Rarebit

1 10½-oz can tomatoes
2 tablespoons butter
3 tablespoons flour
¾ cup milk
1 cup grated sharp cheese (¼ pound)
1 teaspoon sugar
1 teaspoon salt
5 slices buttered toast
5 slices pan-broiled bacon
Put tomatoes through sieve and heat purée to boiling point. Melt butter, blend in flour, and stir constantly while adding milk; continue to stir over direct heat until sauce boils and thickens. Remove from heat and stir in grated cheese, sugar, salt and hot tomatoes. Serve immediately on hot buttered toast. Garnish with bacon. 5 servings.  The Modern Family Cookbook

I swear! That is what it is called. This recipe, contributed by a Mrs. F. M. Davison in Des Moines, Iowa is contained in the Sandwiches section of the Favorite Recipes of America Salads cookbook, 1966. It does contain all the vintage faves though: bacon, chili sauce, cheese. I bet it was the ladies favorite. Serve at your next luncheon to see if it still is a hit.

Ladies Favorite

½ lb. sharp cheese, grated
¼ lb. diced raw bacon
1 egg, beaten
2 tbsp. chili sauce
Dash of pepper
8 slices of bread

Combine cheese, bacon, egg, chili sauce and pepper. Lay bread on cookie sheet. Spread cheese mixture on bread. Bake at 400 degrees for 15 to 20 minutes. Yield: 8 servings.

Beef hash doesn’t have to come in a can! Imagine that! Yes, I know, there is nothing tastier than poached eggs and corned beef hash in the morning.Think how good it might be with fresh hash. Come on. Try it. I know you have some leftover beef that you need to stretch to feed your family.

Here are 2 recipes to tickle your fancy.

Beef Hash No. 1

1 cup beef broth or 1 boullion cube in 1 cup boiling water
2 cups grated raw potato
1 medium onion, grated
2½ cups diced cooked beef
1 teaspoon salt
2 tablespoons bacon fat
Use 1 cup broth made from bones left from beef roast or substitute bouillion. Combine broth, potato, onion, beef and salt, and put into hot fat in a heavy skillet. Cover and simmer 25 to 30 minutes or until potato and onion are well cooked and hash is slightly browned on under side. Add more water if hash becomes dry. Uncover skillet and place in a moderate oven. (350° F.) 15 to 20 minutes longer. Remove from oven and fold hash over omelet-fashion. Place on hot platter, using a wide spatula or turner. 5 servings.

Beef Hash No. 2

2 medium onions, sliced
2 tablespoons bacon fat
4 medium potatoes, cooked, diced
2 cups diced left-over beef roast or pot roast
Milk
Salt and pepper to taste

Sauté onions in bacon fat until soft. Add potatoes and beef, then add just enough milk to moisten and the seasonings. Mix well, cover skillet and simmer until under side of hash is well browned. Slide hash onto a hot platter and garnish with parsley. 5 servings.

Both recipes from The Modern Family Cookbook