If you grew up in the 1950’s, you may have many good memories of the food you had from that era. At that time, the work force for American women wasn’t at the level it is today. Since many women were housewives, it gave them the opportunity of making many dishes from scratch, all fresh and homemade. Many have great memories of the food served at local restaurants, drug stores, soda fountains, and teen hang-outs.
If you’re yearning for the foods of that era, I’d like to pass along recipes that are reflective of that special time in America. And these recipes actually come from cookbooks from that era! The first recipe is for a “Hearty Shepherd’s Pie”, which is a ground beef pie with vegetables and mixed vegetables. This is a different main dish and doesn’t take a lot of time to put together.
The next recipe is for “Hickory Flavored Baked Beans”, which would go very well with any sandwich, especially “burgers and dogs”! This is one you may want to set aside for the grilling season, but of course, it’s great anytime you want good baked beans. Easy to make and only 30 minutes of baking time make this one a recipe you’ll want to put in your recipe files.
Finally, a recipe for a “’50’s Frozen Lemon Crumb Dessert”, which is very much like the frozen icebox cakes from that time. It contains sweetened condensed milk, so you know it’ll be great! The crumb crust goes perfectly with the sweet/tart lemon filling and it can be made ahead of time, making it a fabulous time-saver.
So, who says you can’t go back in time? Try one or more of these recipes and see if they’ll remind you of those wonderful days! If you’re making these for someone who was born after the 1950’s, they can see what the good food from that time was like!
HEARTY SHEPHERD’S PIE
1-1/2 lbs. Ground Beef
2 C. Canned French-Fried Onions
1 Can Condensed Tomato Soup
2 Tsp. Italian Seasoning
1 Pkg. (10 oz.) Frozen Mixed Vegetables, thawed
3 C. Hot Mashed Potatoes
Preheat oven to 375 degrees; cook meat in a large oven-proof skillet until browned; drain; stir in 1 Cup French Fried Onions, soup, 1/2 C. Water, seasoning, and 1/4 Tsp. Salt and 1/4 Tsp. Pepper; spoon vegetables over beef mixture; top with mashed potatoes; bake 20 minutes or until hot; sprinkle with remaining 1 Cup onions; bake 2 more minutes or until golden. Serves 6.
HICKORY-FLAVORED BAKED BEANS
4 Slices Bacon, cut into 1/2 inch pieces
1/2 C. Chopped Onions
1 Can (28 oz.) Baked Beans
1/2 C. Hickory Flavored Barbecue Sauce
2 Tbls. Brown Sugar
1 Tsp. Dry Mustard
1/4 Tsp. Hot Pepper Sauce (optional)
Preheat oven to 350 degrees; in a large oven-proof skillet, cook bacon and onion over medium-high heat until bacon is browned and crisp; drain fat; add remaining ingredients and mix well; bake uncovered for 30 minutes or until hot and bubbly. Serves 6.
HINT: Set the skillet on a foil-lined baking sheet to catch the drips.
“’50’s FROZEN LEMON CRUMB DESSERT”
1/2 C. All-Purpose Flour
2 Tbls. Brown Sugar
1/4 C. Butter
1/4 C. Finely Chopped Pecans
2 Large Eggs, separated
1 Can Eagle Brand Sweetened Condensed Milk
1-1/2 Tsp. Grated Lemon Peel
1/3 C. Lemon Juice
3 Tbls. Granulated Sugar
Mix flour, brown sugar, butter, and nuts until crumbly; spread on a foil-lined baking sheet; bake at 350 degrees for 10 minutes or until golden; let cool; break apart into crumbs; line 9×5 inch loaf pan or ice cube tray with foil, leaving a 1-1/2 inch collar around the edges; sprinkle 2/3 of the crumb mixture in the bottom; beat egg yolks until thick; blend in Eagle Brand Milk; add lemon peel and lemon juice; stir until thickened; beat egg whites until foamy, gradually adding sugar; continue beating until stiff peaks form; fold into lemon mixture and pour into prepared pan; sprinkle with the remaining crumbs on top; freeze until firm; when frozen, cover with a sheet of foil the size of pan and collar; to seal, press air out from center towards the sides, fold edges up and over, then press together; lift from pan and return to freezer until ready to slice. Serves 6.