Friday, November 23, 2018

Vintage 1950s Scalloped Potatoes

1950s Holiday Recipes

Scalloped Potatoes
Scalloped Potatoes was a staple dish every winter holiday meal, and pot-lucks our family attended in the 1950s. And being the oldest, it was my job to peel and remove dark eyes from these fresh potatoes. It took hours for me, with a hand-held peeler, and took away the joys of the winter holidays. Pri

When I left home. I swore I would never, never make Scalloped Potatoes again. Well, I missed the dish and contemplated quite often making the dish, until I looked at my hand-held peeler, and dropped it back in the drawer.

However, as the years slipped by I attended potluck dinners.  I always filled my plate with Scalloped Potatoes enjoying the wonderful taste of the dish. Then one day, my neighbor had an open house and served the most wonderful "Scalloped Potatoes" for 25 people! I marveled at her stamina in peeling and "de-eyeing" all the fresh potatoes.

"Heavens no", she said. "I used frozen Has Browns. No way would I peel all those potatoes."

Well, she gave me her recipe and here it is, peel-less, de-eyeing-less Scalloped Potatoes without the fresh potatoes and blisters.

Quick and Easy Hash Brown Casserole

Servings: 8

4 cups frozen hash brown potatoes
1- 3/4 cups heavy cream (I like 1/2 heavy cream and 1/2 sour cream)
2 cups cheddar cheese shredded
1/4 cup chopped green onions (opt)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. Spray an 8x12 inch or 6 cups casserole dish with non-stick spray. Pour half of the frozen hash browns into a dish. Sprinkle salt, pepper, and half of the cheese over potatoes. Spread remaining hash brown potatoes in dish. Top with remaining salt, pepper, and cheese. Pour heavy cream over potatoes. Bake 45 minutes covered. Take the lid off and bake another 15 minutes until potatoes are soft and cheese is melted and browned. Serve hot

Remember... no peeling or de-eyeing fresh potatoes!

Saturday, November 17, 2018

Vintage 1950 Holiday Mince Meat Pie

Vintage 1950s
 Holiday Recipes
Mince Meat Pie

          A mince pie is a sweet pie of British origin, filled with a mixture of dried fruits and spices called mincemeat, that is traditionally served during the Christmas season in the English-speaking world, excluding the USA. Its ingredients are traceable to the 13th century.
          Returning European crusaders brought back  Middle Eastern recipes containing meats, fruits, and spices. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.
          This was my mother's favorite holiday pie and made to celebrate the first day of Autumn, Halloween, Thanksgiving, Christmas, New Years, and if she could get away with it, Valentines and Easter. Though that never happened. Unfortunately, her recipe is missing.

The traditional method of making the pie is time-consuming. Here is an easier meatless recipe that tastes just as good as the traditional pie.

Easy Mincemeat Pie

*2 cups of ready-to-use mincemeat  or homemade
1-1/2 cups chopped pecans 
1 Gala apple, peeled, chopped (1 1/2 cups) 
1/2 cup chopped dried Calimyrna figs
1/3 cup packed brown sugar
1/3 cup brandy (opt)
2 teaspoons grated lemon peel
Two-Crust mix for  9-inch pie plate

In a medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy, and lemon peel. Cover; refrigerate at least 8 hours.
Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box.  Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

*To purchase mincemeat: try Borden None Such Readymade Mincemeat at Walmart

* To make your own mincemeat, here is the easiest recipe for the filling

Instant Mincemeat
Makes 1 cup
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per, depending on how strong you want the flavor. You can use more or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out. Dried currants or diced prunes can also replace some of the raisins, for variety. Like regular mincemeat, this will keep for quite a long time and can be made weeks, or even months before you plan to use it. Keep it in a jar at room temperature. The taste of the brandy will mellow nicely the longer it sits.

Traditional Minced Meat
2/3 cup coarsely chopped raisins, dark or golden
1/2 cup chopped candied orange peel
1/4 cup brandy, plus more, if necessary
grated zest of one orange, preferably unsprayed
1 teaspoon freshly squeezed lemon juice
2 tablespoons light or dark brown sugar
1/2 teaspoon each ground cinnamon and nutmeg
1/4 teaspoon ground cloves

Mix everything together and pack in a jar.
 Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.
Add the apple or pear-based fruit fillings prior to baking.
Note: For those avoiding alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, this mixture should be refrigerated and used within three or four days. Otherwise, it will keep for at least two months. Candied orange peel is available in well-stocked supermarkets around the holiday season. Look for a brand with no artificial colors and no preservatives, if possible.

Sunday, November 11, 2018

Vintage 1950s Holiday Foods Deviled Eggs

Vintage 1950s Holiday Foods

Deviled Eggs

Deviled eggs (US) or Devilled eggs (UK), are also known as stuffed eggs, Russian eggs, or dressed eggs.  They are served cold as a side dish or appetizer often for holidays or parties. They were called "seasoned eggs" in ancient Rome. The dish is commonly found throughout Europe and in North America. It wasn't until the 1950s that the dish came into its own and appeared quite often on many tables for many different affairs.
The recipe below is from a 1950s recipe I found in my mother's recipe files, well dog-eared and splattered. She made this all the time and we, as children, lapped it up. However, my husband (the cook of my family) upgraded the recipe to avoid the sour cream and bread crumbs, and It tastes delicious.
Will's Deviled Eggs


8 boiled eggs
1/4 cup mayonnaise
1/4 cup brown mustard
1 Tablespoon Crystal Hot  Sauce
1 Tablespoon Kosher Dill Pickle juice (opt)
Paprika for garnish


Cut eggs in half. Remove yokes and place in a bowl. Mix in mayonnaise, hot sauce, mustard and pickle juice if using. Pipe into egg halves. Sprinkle with paprika.

1950s Deviled Eggs

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives or black olives, sliced
Mild red pepper


Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. Sprinkle with red pepper.

Sunday, November 4, 2018

Vintage 1950 Holiday Foods-Green Bean Casserole

1950s Holiday Recipes
Green Bean Casserole
In 1955 the debut of Green Bean Casserole,  and became America's holiday favorite. The casserole was created by Campbell Soup Company in order to promote its cream soups. French's reports that 50% of all French's Fried Onions consumption occurs over Thanksgiving, Christmas, and Easter.
Below is my mother's recipe, I don't know where she got it from but I use it today for family dinners,  luncheons, and potlucks. Always a big hit. ENJOY!

Green Bean Casserole

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart lightly greased casserole. Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling. Stir. Sprinkle with the remaining onions, and return to oven. Bake until the onions are golden.