Sunday, May 29, 2005



Originally uploaded by greatwhitebear70.

Originally uploaded by greatwhitebear70.

I was searching the web yesterday for info on the manufacturer of a few pieces of china I have from my mom's original set. One of the Vernon Kilns sites also had some recipes from the Fifty's on it. Boy, did that bring memories flooding back.

Most of you are not old enough to remember the 50's and early 60's. It was a time when most women were full time housewives, and tv and magazines made it clear that good housewives were creative in the kitchen, and meals were never to be boring. And the neighborhood ladies would get together regularly for tea, sandwiches and gossip. And in the 50's and 60's, casseroles ruled the kitchen!

This attention to creativity and presentation led to some of the most gawd awful concoctions known to mankind. Or, they appear to be so to my modern eyes! But, I'm sure that I wouldn't have thought twice about any of these when I was a kid!

I thought you might enjoy seeing how we ate 4 decades ago. If nothing else, it gives you rebuttal material when some geezer like me talks about the good old days!

from “Mary Blake - Favorite Recipes” page 3. Published 1954 by the Carnation Co., Los Angeles CA

Tasty Beef and Corn Bread

Serves 6
• 1 pound ground beef
• 2 tablespoons butter
• 3/4 cup chopped onion
• 1/2 teaspoon chopped garlic
• 1/4 cup chopped green pepper
• 3 tablespoons flour
• 1 2/3 cup (large can) undiluted Carnation Evaporated Milk
• 2/3 cup water
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) corn muffin mix
• 1 cup cooked green peas

Brown ground beef in butter. Remove from skillet. Add onion, garlic and green pepper; cook until onion is clear.

Stir in flour; add Carnation-water mixture; cook until thickened, stirring constantly.

Add meat, salt and pepper; mix well. Place in a 9-inch square pan.

Prepare corn muffin batter according to package directions. Pour batter in 1-inch strip around edge of pan. Fill  center with peas. Bake in hot oven (400 degrees) for 25 minutes.

Crown Jewel Pie (I've also seen this called Stained Glass Pie)
from “Joys Of Jell-O” pg 12

Makes 2 9-inch pies.
• 1 package (3 oz.) each: Jello-O Orange, Cherry, and Lime
• 4 cups boiling water
• 1 1/2 cups cold water
• 1 package (3 oz.) Jell-O Lemon Gelatin
• 1/4 cup sugar
• 1/2 cup pineapple juice
• 1 1/2 cups graham cracker crumbs*
• 1/3 cup melted butter or margarine*
• 2 envelopes Dream Whip Whipped Topping Mix or 2 cups whipping cream

*or use 16 to 18 ladyfingers, split, to line Pan instead of crumb mixture.

Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each- Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened. Meanwhile, prepare 2 ladyfinger- or crumb-lined 9-inch pie pans. (To line pie pans with ladyfingers, split, use about 18 ladyfingers, split. Line the bottoms of the pans; then cut remaining ladyfingers in half crosswise and line the sides of the pans.)

Cut the firm gelatins into 1/2-inch cubes. Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared whipped topping or whipped cream on top and sides. Makes 16 servings.

NOTE: Other Jell-O Gelatin fruit flavors may be used instead of those suggested in recipe, forming any combination of colors desired. For instance, make all the cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry Gelatin for the lemon gelatin.

(for even worse fare, see the folowing post!)

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