January, 2008

  1. Oatmeal Banana Bread

    January 24, 2008 by Tarrant Figlio

    This is a family favorite. Be careful not to over-stir after adding the dry ingredients to the wet. (And don’t be foolish like I was last time I made this and add the dry ingredients before the milk and egg and don’t skip the mashing the banana before adding step)

    Oatmeal Banana Bread

    2 cups Bisquick
    1 cup quick cooking rolled oats
    1/4 cup butter
    1/2 cup sugar
    2 eggs
    1/4 cup milk
    2 large ripe bananas, mashed, (about 1 cup)

    Combine biscuit mix and oatmeal; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time; stir in the bananas and milk. Add dry ingredients all at once, stirring just until moistened. Put batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 35 to 45 minutes.

    Category Breads | Tags: | 4 Comments

  2. Sunny-Side Salad

    January 23, 2008 by Tarrant Figlio

    It has been rainy and grim around my house today. This appealed to me because of the name…seems like a sunny side would be good. Note-you can skip the cream, mayo and cheese for those un-retro Jell-o folks at your house.

    Sunny-Side Salad

    1 box lemon gelatin
    2 c boiling water
    1 can fruit cocktail
    Miniature marshmallows
    1/2 c heavy cream
    Mayonnaise
    1/2 lb. shredded American cheese

    Dissolve gelatin in boiling water; add fruit cocktail and enough marshmallows to cover top. Cool until firm; spread whipped cream and mayonnaise over salad. Garnish with cheese. From Salads, 1964.

    Category Recipes, retro food, Salads | Tags: ,, | 3 Comments

  3. Tuna Noodle Casserole

    January 22, 2008 by Tarrant Figlio

    This is as much a retro classic as meatloaf. I rarely ate tuna casserole growing up. My mother had burned out on it long before I was born. This meant neither of my parents would eat tuna. My older sister made it sometimes-she puts peas in hers. Friends parents also made it, so I didn’t grow up totally deprived, and most folks would say I grew up blessed by the lack of tuna casserole in my life. I also never make it. In any case, it is a classic and it is a nice thrifty way to feed a family.

    This recipe is from the Better Homes and Gardens Casserole Cook Book, 1961. As usual, I would use real cheddar instead of the processed cheese.

    Tuna-Noodle Casserole

    6 ounces (about 3 cups) medium noodles
    1 6 to 9 oz can tuna, drained
    1/2 cup mayonnaise
    1 cup sliced celery
    1/3 cup chopped onion
    1/4 cup diced green pepper
    1/4 cup chopped pimiento
    1/2 teaspoon salt
    …
    1 can cream of celery soup
    1/2 cup milk
    1 cup (1/4 pound) shredded sharp process cheese
    …
    1/2 cup slivered blanched almonds, toasted (optional)

    Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.

    Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.

    Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.

    Category Casseroles, Fish, Recipes, retro food | Tags: ,,, | 7 Comments

  4. Surprise Meat Slices

    January 21, 2008 by Tarrant Figlio

    My children find any dish with the word Surprise in the name as highly suspect. Could it be the natural suspicion of children? Or is it because they know their mother is a retro foodie? I am not sure…but in honor of Meatloaf Monday…I will share the recipe for yes…SURPRISE Meat Slices…from Better Homes and Gardens So Good Meals, 1963.

    I actually would am tempted to cube the meat loaf (if any makes it longer than the next day for sandwiches) before coating-then serving with toothpicks and marinara sauce or horseradish as a retro appetizer.

    Surprise Meat Slices

    Here’s a magic way to use that frozen cooked meat loaf or roast. We’ll bet the family will never guess it’s a leftover!–

    2 tablespoons fine dry bread crumbs
    2 tablespoons grated Parmesan cheese
    5 1/2-inch slices frozen cooked meat loaf or 5 thin slices frozen cooked roast beef
    1 egg, beaten

    Combine crumbs and cheese. Dip frozen meat slices in egg; coat with cheese-crumb mixture. Cook meat in small amount hot fat over medium heat, turning once. Cook meat loaf 5 to 7 minutes per side, roast beef 2 minutes per side. Serve with catsup or chili sauce. Makes 5 servings.

    Category Meat, Recipes, retro food | Tags: , | No Comments

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