This yummy treat from page 76 of the Delaware Heritage Cookbook (1988) contains enough ingenuity to make it as much fun to prepare as it is to eat. Only the instructions have been rewritten to make cooking steps clearer and more discrete with a very modest improvement. You’ll need: 1 pound small macaroni shells, cooked3 […]
Category: Grandma’s Picks
German Beef Stew
Of course! One can make this in the Crock-Pot, too, but my aim is to keep the Old Ways alive. In that spirit, this beef stew adapted from the 1970s Country Cookbook by First United Methodist Church in Norwood, North Carolina is being prepared using old-fashioned stove-top stewing. You’ll need: 1½ lb. beef, cut into […]
Best Cheesy Tater Tot Casserole
Few things say “everyday Vintage Classic” quite like a tater tot casserole. So easy to create and adapt on your own, the kiddos will love the fun-looking tater tot topping, and everyone will love the back-home aroma as this oven dish warms your heart as well as your home. Inspired by Mom on Timeout, I […]
Ravioli Lasagna Bake
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 […]
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 […]
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.) […]
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 […]
Twas The Night Before Church Plant-Based Stroganoff
Sure to emit lots of malodorous, sulfur-containing gaseous metabolic by-products thanks to its plant-based protein, this Mennonite recipe adapted for Beyond Beef crumbles is sure to guarantee you a pew of your own. Oh, by the way, it’s insanely delicious. You’ll need: 6-8 oz. medium noodles or egg noodles½ cup onions, finely chopped2 Tbsp. butter1 […]
Beef Macaroni Casserole
Appetizing eye appeal makes everything taste better, and this dish has it! Mild yet fun to cook with its old-school techniques, anyone who likes meat will chow this right down. You’ll need: 1 lb. ground beef (15-20% fat best, see instructions)1 tbsp. fat or shortening1 No. ¼ can mushrooms, finely chopped (optional) (that’s 3-4 oz)1 […]