Vintage comfort food taken to the next level! Inspired by YouTuber Catherine’s Plates, I added an option for an enhanced 1950s experience that relies less on prepared food: the Cook Your Own Pasta Sauce option. The original recipe that uses prepared spaghetti sauce from the supermarket works just fine, but I think that going the […]
Author: pam
Scalloped Potatoes & Chicken, 1950s Style
From my pantry to your table, hosting friends and family, preserving the Old Ways in my kitchen, this ultimate kitchen-staple meal is sure to please. You’ll need: 5 medium potatoes, sliced ¼ inch thick2 small onions, finely chopped (or diced, or sliced, if you prefer)1½ cup cubed chicken, cooked 4 Tbsp. butter4 Tbsp. flourSalt, to […]
Beef & Bean Casserole
Nothing quite reminds me of Grandma like this vintage pantry-staple casserole filling the room with savory aroma as it cooks in the oven! I first saw this in the Cook’s Corner (clipping included in photos) in the Warroad Pioneer newspaper in Warroad, Minnesota, and cleaned it up slightly. Though it’s very basic, it’s as delicious […]
Hearty Meat Sauce Casserole
This decadent dish isn’t for the person on a weight loss regimen! Dating back to 1950, an age of blissful dietary innocence before cholesterol became a scary household word and liver was considered health food (and eating liver was a considered sign of being grown up), this kid-pleasing, tongue-coating, pantry-staple recipe will surprise you with […]
Ham-Noodle Casserole
Adapted from a 1969 recipe from Favorite Recipes of Assemblies of God Women, this dish is exceedingly simple but nonetheless enjoyable. Cookbooks like these church women’s recipe collections give a window into what was actually served on the dinner tables of ordinary households, such as that of Mrs. Frank Giberson, whose recipe was published in […]
Man’s Casserole
With a name like this, it has to be vintage. Amazingly flavorful, preparation is fairly easy and its lower oven temperature makes it suitable for warmer-weather baking. You’ll need: 1 lb. ground beef1 cup onions, finely chopped½ tsp. celery seed (or ½ cup diced celery)2 Tbsp. butter1 Picnic size can cream of mushroom soup (that’s […]
Classic Lasagna
Lasagna hasn’t changed much from this 1960 recipe, and this one is fantastic. It calls for a lot of old-fashioned kitchen time, but it’s worth it. You’ll need: 1 lb. ground beefOlive oil2 cloves garlic, finely chopped1 package onion soup mix1 No. 1 can (that’s 8-9 oz.) tomato sauce1 No. ½ can (that’s 6-8 oz.) […]
Old-School Basic Meat & Potato Casserole
This dish is vintage simplicity at its most classic. Its old-school technique makes us oldsters feel young again, and slowly fills the house with the delicious aroma of anticipation. This recipe is designed for a very large casserole dish. To prepare in a standard 9×13 inch casserole dish, reduce the amount of each ingredient by […]
Suit-Yourself Potato & Sausage Casserole
Sometimes, it really is all in the food, with little help from seasonings. Use Polish sausage, smoked sausage, frankfurters … or even pepperoni! Adapted from a recipe in The French Chef with Julia Child, This recipe is an invitation for creativity. You’ll need: 2½ lbs. potatoes, peeled and sliced1 large or 2 small onions, finely […]
Turkey & Onions Au Gratin
This amazing dish is a fantastic way to use leftover turkey from Thanksgiving and make the most out of every remaining scrap of meat that you can salvage from the bone after roasting. I intentionally used only dark meat in this recipe, and the result is flavorful beyond wild expectations. You’ll need: 6 Tbsp. butter4 […]