McCallum Vintage Recipe Divas (2024)

Casseroles, Meat dishes, Odd Retro Recipes, Uncategorized, Vintage RecipesJanuary 22, 20141 Comment

Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesJanuary 21, 2014Leave a comment

Cookies, Desserts, Retro Recipes, UncategorizedJanuary 15, 2014Leave a comment

Cakes, Desserts, Fruit Recipes, PiesJanuary 15, 2014Leave a comment

The 1947 recipe for “Old Style Peach Cobbler” that I think I might even enjoy today with a few minor modifications… Continue reading →

Desserts, Retro Recipes, UncategorizedJanuary 15, 2014Comments: 3

Appetizers, Retro Recipes, UncategorizedJanuary 15, 2014Leave a comment

California Dip

• 1 envelope Lipton Onion Soup Mix
• 1 pint dairy sour cream

Blend ingredients thoroughly. Chill. Makes 2 cups.

California Dip Deviled Eggs

• 8 hard-cooked eggs
• 1 cup California Dip
• 1/4 cup finely chopped celery
• 1/2 teaspoon lemon juice

Cut eggs in half lengthwise. Remove yolks and mash; blend in California Dip, celery and lemon juice. Generously fill egg whites halves, then chill. Makes 16 appetizers.

Lipton Chicken and Olive Sandwich Spread

• 1 cup California Dip
• 1/2 cup finely cut, cooked chicken
• 2 tablespoon finely chopped stuffed green olives

Blend California Dip with chicken and olives. Cover and refrigerate at least one hour. Makes 1 1/2 cups. Spread generously on slices of bread. Garnish.

Lipton Summer Salad Topping

Blend California Dip with cottage cheese, cucumber, green pepper and radishes. Cover and refrigerate at least one hour. Serve on slices of iceberg lettuce.

Casseroles, Casseroles, Pies, Pies, Retro Recipes, UncategorizedJanuary 7, 2014Leave a comment

• 2 cups chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1-1/2 cups milk
• 3 eggs
• 3/4 cup Bisquick mix
• 1/2 tsp salt
• 1/4 tsp pepper

Heat oven to 400 degrees. Grease 10-inch quiche dish. Layer zucchini, tomato, onion in dish. Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer. Pour over vegetables in dish. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

Beef, Casseroles, Casseroles, UncategorizedJanuary 7, 2014Leave a comment

• 1 lb ground beef
• 1/2 cup chopped onions
• 1 (1-1/4 oz.) envelope taco seasoning mix
• 1 (4 oz.) can chopped green chilies, drained
• 1-1/4 cups milk
• 3/4 cup Bisquick baking mix
• 3 eggs
• 2 tomatoes, sliced
• 1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies.
Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour in plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes.

Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese, if desired. 6 to 8 servings. The pie that does the impossible by making its own crust.

Beef, Casseroles, Casseroles, Retro Recipes, Rice Dishes, UncategorizedJanuary 7, 20141 Comment

• 1/4 cup Wesson, pure vegetable oil
• 1 medium onion, thinly sliced
• 1/2 medium green pepper, chopped
• 1/2 lb ground beef
• 1 cup regular rice, uncooked
• 2 8-oz cans Hunt’s Tomato Sauce
• 1-3/4 cups hot water
• 1 teaspoon salt
• Dash pepper
• 1 teaspoon prepared mustard (optional)

Heat Wesson in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt’s Tomato Sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly, and simmer 25 minutes. Makes 4 servings. Meat may be omitted. 1/2 cup grated cheese may be added if desired just before serving time.

For packaged, pre-cooked rice: use only 1-1/2 cups water for 1-1/2 cups rice, and simmer, uncovered, only 5 minutes.

Beef, Casseroles, Meat dishes, Meatloaf, Meatloaf, Retro Recipes, Uncategorized, Vintage RecipesJanuary 3, 2014Leave a comment

Crisco pastry

• 2 1/4 cups sifted flour
• 1 tsp salt
• 3/4 cup Crisco
• 1/4 cup water

All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.

Filling

• 1 lb raw ground beef
• 1/3 cup fine crumbs
• 2 tbsp chopped onion
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup ketchup
• 1 egg

Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or creole sauce.