Tag: 1970's Recipes

Hot Dog Fiesta

Hot Dog Fiesta

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from America’s BAKE-OFF Cookbook 100 winning recipes from BAKE-OFF 27 (1976)

About the Recipe

The hot dog casserole, I think, is one of the great lost recipe trends of the 1960’s/70’s. Every one that I’ve tried has looked absolutely disguising on paper, but has ultimately been unbelievably delicious. This one is no different. The note on the recipe says to “hear [the kids] ask for seconds,” and I have no doubt that they will with this one!

Side note – this does one of my favorite things when it comes to biscuit toppings. The biscuit dough bakes in the casserole, and sops up the juices as it does. Then you have the crunchy top that you can than dip in the remaining sauce. It’s just so good.

Additional side note – if you’re not into beef, please take a chance and try this recipe with tofu or turkey dogs. It should work just as well.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s 1976 and it’s the United States Bi-Centennial! Pillsbury takes this opportunity to re-christen themselves to America’s Bake-Off. We get some lovely patriotic graphics, and the contestants were treated to a Boston clam bake! I love the little bit of extra nostalgia and cheese.

About the glassware

This 2.5 quart Butterfly Gold casserole came to me from a close friend who inherited it from their Nana. It’s so special and you can feel the love that went into every dish every time it’s used. I have the set of two – small and large – and they hold a special place in my heart.

The Recipe!

Ingredients:

2 T butter or margarine
1 lb. pkg. wieners, cut in 1/2 inch slices
10 3/4 oz. can condensed cream of potato or celery soup
8 oz. package frozen mixed vegetables with onion sauce, thawed
1 cup milk
1/4 t marjoram leaves
10 oz. can refrigerated biscuits
1/2 to 1 cup (2-4oz.) shredded cheddar or American Pasteurized Process Cheese

Directions:

Preheat oven to 375*F.

In 10-inch ovenproof fry pan, brown butter and wieners. Stir in soup, mixed vegetables, milk and marjoram; heat until hot and bubbly.

Separate biscuit dough into 10 biscuits; cut each into 4 pieces. Arrange over hot wiener mixture with points up.

Bake 20-25 minutes until biscuits are golden brown. Remove from oven; sprinkle with cheese. Serve immediately. (Refrigerate any leftovers.)

TIP: Hot meat mixture may be transferred to a 2-quart casserole. Top with biscuits; bake as directed.

To reheat, cover loosely with foil; heat at 375*F for 20-25 minutes.

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Souper Crescent Pizza

Souper Crescent Pizza

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Bake-Off Cookbook 100 winning recipes from BAKE-OFF 26 (1975)

About the Recipe

Okay, so nothing about this recipe is particularly genius, but it is yummy and simple and fun. I love the hack of using the tomato soup as a base for the pizza sauce (apologies to my Italian friends, I’m sure that’s heresy), and I can see so many opportunities to really make this recipe your own.

In short: classic, fun, messy, delicious.

For more recipes in the Pillsbury Challenge, click here!

About the book

In this book, the crescent roll is King! Out of the 100 recipes (including the GE Microwave Winner) 49 of the recipes use the crescent rolls as a base. As someone who loves a quick dinner, this is thrilling. As someone who seeks to learn new baking techniques – oy, with the crescents already!

The good news is, this is a great book for those who are looking for quick hacks to delightful dishes.

About the glassware

I love pulling out my Federal Glass Atomic Flower snack plates. I found these at an antiques barn in North Carolina, and thought they were so cute! They’re part of a set that also has teacups, but I love them on their own.

The Recipe!

Ingredients:

8 oz. can Pillsbury refrigerated Quick Crescent or Italian Flavor Dinner rolls
1/4 t oregano
1/4 t Italian Seasoning
1 cup (4 oz.) chopped salami, cooked ham or pepperoni
10 3/4 oz. can condensed tomato soup
8 slices (12 oz.) Mozzarella or Muenster cheese

Directions:

Preheat oven to 350*F. Separate crescent dough into two rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/4 inch up sides to form crust.

Blend seasonings, salami and soup; spread over crust. Top with cheese.

Bake 30-40 minutes until golden brown. Cut into squares. Serve immediately. Refrigerate any leftovers.

TIP: To reheat, wrap in foil; heat at 350*F for 12-15 minutes.

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Ham ‘n Cheese Crescent Snack

Ham ‘n Cheese Crescent Snack

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Silver Anniversary Bake-Off Cookbook 100 winning recipes from BAKE-OFF 25 (1974)

About the Recipe

A simple, fun twist (or should I say fold?) on snack sandwiches, this recipe is a great use of the refrigerated crescent rolls. I know these days deviled ham sounds a little dubious, but it works really here. I can see these being a hit for kids and adults alike, olives and all.

I used cheddar cheese on mine, and substituted the Everything Bagel Seasoning again for the seeds. In the moment, I misread the teaspoon of topping for a tablespoon of topping, and while that doesn’t sound like a big change in theory, it was a LOT of topping. The end result for me was a bit saltier than some may prefer, but for me – heaven!

For more recipes in the Pillsbury Challenge, click here!

About the book

This sounds like an odd thing to note in a cookbook, but if you’ve looked at as many as I have in as short a span as I have it makes a massive difference – the index in the back of this book is finally arranged more closely to the modern indexes we see today. I can finally search for all things “Sandwich” and find all of the sandwich recipes. Joy!

I do love the closing sentence in the forward – “…one theme as remained the same since a quarter of a century ago — to hare with you the exciting world of cooking.” It’s so true, and I feel it every time I open one of these booklets.

About the glassware

My Old Town Blue Corelle platter at it again. An interesting history note – this pattern was developed for Corelle and there were Pyrex pieces created as a compliment instead of the other way around, which is usual. Must have been a popular pattern! And as it was released in 1970, it felt right to use with this ’74 dish.

The Recipe!

Ingredients:

8-oz. can Pillsbury Refrigerated Quick Crescent or Italian Flavor Crescent Dinner Rolls
1 t prepared mustard
1/3 cup sliced stuffed green olives or pitted rip olives, if desired
4 1/2 oz. can deviled ham
1 cup (4 oz.) shredded Swiss or Cheddar cheese
1 egg, slightly beaten
1 t sesame seed, if desired

Directions:

Preheat oven to 375*F. On ungreased 15×10-inch jelly roll pan, separate crescent dough into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.

In small bowl, combine mustard, olives and deviled ham. Spread ham filling lengthwise down center third of dough to within 1 inch of ends; sprinkle with cheese.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold ends of dough 1 inch over filling. Fold strips of dough at an angle halfway across filling, alternating from side to side. Brush with egg; sprinkle with sesame seed.

Bake 15-20 minutes until golden brown. Refrigerate any leftovers. About 1 dozen snacks.

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Swiss Cheese Braid

Swiss Cheese Braid

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Bake-Off Cook Book from Pillsbury 100 prize winning recipes from the 22nd Bake Off (1971)

About the Recipe

Wow oh wow were these loaves a hit! The beer combined with an abundance of yeast made what sounds like a heavy recipe, in actuality light, fluffy loaves of bread.

A few quick notes on some changes that I made that seemed to work well:

  • I used my KitchenAid mixer to do 90% of the mixing. I used the regular beater for the initial mix of the yeast into the first two cups of flour, than switched to the dough hook on the “Stir” setting while I added the additional flour. Once the dough was fairly set, I did a minute or so by hand to check the elasticity and texture of the dough.
  • I have a new obsession with Everything Bagel seasoning, and I just can’t resist the urge to throw it on a loaf of bread, especially when there are 2 loaves to play with. That said – go with a sprinkle, not a heaping like I did and the loaf won’t pull apart quite so much during the bake.
  • I used Guinness beer, which comes in 11.4 oz. bottles and made up the rest of the liquid volume with water, which worked fine.
  • The only processed cheese I could find at the store was American, sliced, from the deli… which also worked fine, but I can’t help but wonder how a processed Swiss or Velveeta would have worked in this recipe.

For more recipes in the Pillsbury Challenge, click here!

About the book

I hate to say it, but there’s nothing spectacularly interesting about this book. It’s a good book with several recipes that look to be easy to create, but nothing out of the ordinary. It’s almost like the editors were in the process of puzzling about what comes next. And the next book is notable indeed…

About the glassware

I can’t tell you how I ended up with two loaf pans with green patterns on it, but there you are! The Spring Blossom was a gift from my father, and the Meadow Green came from a flea market. They’re wonderful pans, and always come perfectly clean.

The Recipe!

Ingredients:

1 can (12 oz.) beer or 1 1/2 cups milk
1/2 cup warm water
2 T sugar
1 T salt
2 T butter or margarine
1 package (8 oz.) pasteurized process Swiss or American cheese, not natural cheese
5 cups flour
2 packages active dry yeast

Directions:

Generously grease bottom and sides of two 9×5-inch loaf pans.

In large saucepan, warm beer, water, sugar, salt, butter and cheese. (Cheese does not need to melt completely.) Cool to lukewarm (~220*F).

In large mixer bowl, combine 2 cups flour with yeast; add warm (not hot) cheese mixture. Beat 3 minutes at medium speed. By hand, gradually stir in remaining 3 cups flour to make a fairly stiff dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Punch down dough; divide in half and shape into two 11×5-inch rectangles. Cut each rectangle into 3 long strips, leaving strips joined at one end. Braid; place in prepared pans. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Bake at 350* for 40 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped. Remove from pan immediately; cool completely.

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