This vintage recipe is from Let’s Have a Barbecue. The recipe is a bit sparse on details such as what to marinade it in, but I assume their Easy Beef Marinade would be a safe bet. Select a beef pot roast 2 inches or more thick  and marinade overnight in the refrigerator. Wrap roast securely [...]

This recipe is from the 1950 Recipes on Toast cookbook. 3 tbsp. chopped onion 3 tbsp. chopped celery 1/2 cup diced bacon 6 eggs, slightly beaten 1/2 cup tomato juice 1/4 cup diced cheese 1/4 tsp. paprika 1/4 tsp. poultry seasoning 1/4 tsp. salt 2 tbsp. chopped parsley Cook onion, bacon and celery over low [...]

This recipe comes from Abalone to Zabaglione – Unusual and Exotic Recipes, published by Peter Pauper Press in 1957. 1 pound chopped lean beef 1/2 pound chopped lean pork 1/2 pound chopped lean veal 2 eggs, well beaten 2 cups milk 1 cup soft bread crumbs 2 teaspoons sale 1/2 teaspoon pepper 1 large onion, finely [...]

This Boston Brown Bread recipe comes from the 1953, Let’s Get Acquainted With Your Hotpoint Electric Range. This recipe has instructions for the Thrift Cooker on the Hotpoint Electric range, but I’ve added other cooking instructions for those of us without the cool vintage Hotpoint range. 2 cups whole wheat flour 1 cup corn meal [...]

Hey, your kids will love this sandwich recipe in their lunchbox! Yum! And their schoolmates will be fighting for this bit of tasty goodness! Lunchbox Special III comes from the 1952, Seasoning Makes The Difference, cookbook. Are you ready? Well then, let’s get cooking and making some tasty sandwiches! 1/2 cup chopped cooked chicken giblets [...]

As I look through Cooking With A Foreign Accent, I just keep finding more great recipes. Their Indian Curry Dinner recipes have my mouth watering, and Dal is a nice comfort food for me. “Unlike our soups, the Indian’s Dal (a stiff, smooth split pea porridge) is more often used as a dip for bread. Cinnamon [...]

Here is a tasty Italian recipe from the 1959 Cooking With A Foreign Accent.  And where else will you find a recipe that mentions barracuda as a fish option?  My only question is why serve this dish with French bread, instead of Italian bread? 3 onions, chopped 2 cloves garlic, chopped 3 tablespoons olive oil [...]

Thanksgiving is almost here, and delightful turkey recipes are on the minds of millions.  Here is a classic recipe from the Storz Brewing Cookbook.