Yum! A retro teriyaki appetizer. What more could you want?

1/2 c soy sauce
2 tbsp brown sugar
1 clove garlic
1 tsp cracked ginger root
1 1/2 lb. round steak

Combine soy sauce, sugar, garlic and ginger root. Cut steak into 1/2 inch cubes; add to soy sauce mixture. Let stand overnight. Remove meat; cook quickly in hibachi and serve on toothpicks.

Ok, a bit of beef stew is not so bad in the summer is it? Especially when trying to stretch the budget. This one is from my Great Grandmother’s files.

1 1/2 lbs cubed stew beef
Dredge in 2 TBS flour and pepper and salt (to taste)
Brown in 2 tbs. cooking oil
1 can beef broth or consomme
1/3 cup burgundy wine
1 cup celery cut fine
Cover and cook 1 hour
Add 1 small can mushrooms
6 onions
6 potatoes (medium)
8 carrots
Cook slowly until vegetables are tender.
Serves 4 to 6.

This recipe is from a hand bound, adorable, cookbook created by the Alachua General Hospital Auxiliary in 1969. I will have pictures soon. You will love the cover–little felted pink dresses on oilskin. This makes little cupcake meatloaves so perfect if you live alone or have a small family.

2/3  c saltine crackers
1 c milk
1 1/2 lbs ground beef
2 beaten eggs
1 envelope Lipton onion soup mix
catsup for sauce

Soak crackers in milk, add meat, eggs, and soup mix. Mix well. Form well-rounded loaves in greased cupcake pans. Top with catsup. Bake at 350 for 20-25 minutes depending on degree of doneness. Makes 8 individual loaves.  Mrs Karl the Losen

A classic Hunt’s recipe

1 1/2 lbs ground beef
1 cup fresh bread crumbs
1 onion, finely chopped
1 egg
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 8 oz cans Hunt’s tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire

Mix together beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can Hunt’s tomato sauce. Form into loaf and put in shallow pan, about 7 x 10 inches. Combine the rest of the sauce and all other ingredients. Pour over loaf. Bake in moderate oven (350 F.) 1 hour and 15 minutes. Baste occasionally. Makes 4 to 6 servings.

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 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.

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

I love the picture caption for this one:

Since ecstatic anticipation is sure to develop as these savory meatballs bubble vigorously, provide each diner with an extra fondue fork. One meatball can cook as another is taken out of the pot.

Do click the picture to see the full effect.

My utter dislike of chili sauce causes me to urge you to use salsa instead. These are nice served with guacamole, sour cream, and a hot salsa for dipping.

Mexi-Meatball Fondue

Combine 3/4 cup soft bread crumbs (about 1 slice), 1/4 chili sauce, 1 beaten egg, 1/2 teaspoon salt, 1/2 teaspoon instant minced onion, 1/8 teaspoon garlic powder. Add 3/4 pound of ground beef and mix thoroughly. Shape mixture into about 30 meatballs.

Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches. Heat over range to 375 degrees. Add 1 teaspoon salt. Transfer cooker to fondue burner. Have meatballs at room temperature in serving bowl. Spear meatball with fondue fork, fry in hot oil for 1 to 2 minutes, or until desired doneness. Transfer hot meatball to dinner fork and dip in desired sauce.

From Fondue and Tabletop Cooking, 1970 

I have something to say-I really don’t like Goulash. Sorry folks, that is just the way it is for me. However, my son picked this recipe card out as something he wanted to have for dinner this weekend. I peered at it, thought surely this must not be like my mother’s Hungarian Goulash. There is nothing WRONG with the recipe…ok we will go with it.

We had this for dinner on Saturday night. I reduced the oil drastically. Just enough so the meat didn’t stick while browning.

The kids loved it. Really loved it. My partner (who has the same Goulash feelings as I do) wouldn’t touch it. I ate it and while it isn’t BAD…I just didn’t like it. The kids however liked it not only for dinner, but ate the leftovers the next day for lunch.

This is a tasty retro jell-o way to use up the last of the ham and hard boiled eggs from Easter. Sort of a tomato aspic meets ham salad. I prefer using V-8 in this dish. In fact, I am doing just that later today. Watch for pics.

Chopped Ham Salad Mold

1 tbsp unflavored gelatin
1/4 c. cold water
1 1/2 c. tomato juice, heated
1 tsp lemon juice
1/2 tsp salt
3 hard cooked eggs, chopped
1 c. chopped celery
1/2 c. chopped cucumber
1/2 c. bell pepper, chopped
1 tbsp chopped onion
1/2 c mayonnaise

Soften gelatin in cold waater. Add hot tomato juice; stir until dissolved. Add lemon juice and salt; chill until partially set. Soak cucumbers in salted water; drain. Combine with all remaining ingredients; fold into thickened gelatin. Pour into mold; chill until firm. Yield: 6 servings

~Daphne Smith
Winnsboro, TX

Favorite Recipes of America, Salads