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What were we cooking 50 years ago today?
These recipes were published in USA newspapers April 9, 1964. Bon appetit!

Oatmeal Bacon Crisp.....Krinkle Muffins.....Lemonade Fruit Salad..... Chicken Divan.....
Beef & Mushroom Stroganoff.....Pink Snow Cake..... Peachy Lemon Dream Cake.....White House buffets

Oatmeal Bacon Crisp
"Something different for breakfast wakes up sleepy appetites fast...
2 tbsp. butter or margarine
1/3 cup minced onion
1/2 cup minced celery
3 cups hot water
2 beef bouillon cubes
1/2 tsp. salt
1 1/4 cups oatmeal
10 slices bacon
Melt butter. Add onion and celery and cook until tender but not brown. Add water, bouillon cubes and salt. Bring to a boil. Gradually add oatmeal, stirring constantly. Bring to a boil and cook 5 min.. Cover and let stand 5 min. Cut bacon into 1-in. pieces. Saute bacon slowly just until crisp. Drain. Fold half the bacon into the cereal. Spoon into individual baking dishes. Bake at 375 deg., 15 min. Top casseroles with remaining bacon bis and bake 5 min. longer. Makes 4 servings."
---"Rise-and-Shine Menu Items," Los Angeles Times, April 9, 1964 (p. D15)

Krinkle Muffins
"A bowl of corn flakes and milk, orange juice, muffins and butter and a glass of milk served on a daisy-decked tray is a spring breakfast with appetite appeal... This cereal is an inexpensive means of adding flavor and texture to foods. It also provides protein, important B vitamins, essential minerals and food energy.
1/2 cup butter or margarine, melted
1/2 cup brown sugar, packed
1 1/2 cups corn flakes
2 tbsp. flour
1 tsp. cinnamon
1/4 cup chopped pecans
2 cups biscuit mix
1 egg, slightly beaten
3/4 cup milk
1/2 tsp. vanilla
Mix 5 tbsp. melted butter, brown sugar, corn flakes, flour, cinnamon and pecans. Sprinkle 1/3 of the mixture over the bottoms of 12 greased fluted tart pans (3 1/2-i. in diameter) or muffin pans. Save remaining crumbs for top of muffins. Combine biscuit mix, egg, milk, remaining melted butter and vanilla. Stir vigorously 30 sec. Spread dough over cereal mixture in pans, filling pans 2/3 full. Sprinkle reserved cereal mixture over tops and press it into dough. Bake at 375 deg. 12 min. or until done. Serve warm. Makes 12 muffins."
---"Corn Flakes--New Tricks, Old Favorites," Marian Manners, Los Angeles Times, April 9, 1964 (p. G10)

Lemonade Fruit Salad
"Looking for a two-in-one food treat? Try Lemonade Fruit Salad. The molded salad...served on a fancy, footed compote, this salad is fine for a party luncheon, or a soup and salad family dinner.
1 can (1 lb. 14 oz.) fruit cocktail
1 pkg. (3 oz.) lemon flavored gelatin
1 can (6 oz.) frozen lemonade concentrate
1/2 cup chopped nuts
Crisp salad greens
Tangy Fruit Mayonnaise
Heat 1 cup syrup drained from fruit cocktail; add gelatin and stir until disslved. Add undiluted lemonade; chill until partially thickened. Stir in drained fruit cocktail and nuts; pour into a mold and chill until firm. Serve on crisp salad greens with Tangy Fruit Mayonnaise. Makes 6 to 8 servings.
Tangy Fruit Mayonnaise
1/2 cup mayonnaise
1/2 cup dairy sour cream
1 tablespoon lemon juice
1 tablespoon orange juice
2 teaspoons sugar
Combine all ingredients and blend until smooth. Makes about 1 cup."
---"Here's Two-in-One Treat," Washington Post, April 9, 1964 (p. D7)

Chicken or Turkey Divan with Cheese Sauce
"Hot chicken with Cheese Sauce is a unique and tasty combination of foods from each group of the recommended guide to good eating. This nutritionally balanced main dish has the added qualities of appealing flavor, color and texture contrasts...
1/2 cup butter
6 thick slices of bread
1/3 cup flour
1 teaspoon salt
Dash pepper
2 cups milk
1 cup shredded American cheese
12 thin slices cooked chicken or turkey
24 stalks cooked asparagus
Melt butter. Cut crusts from bread slices. Brush cut surfaces of bread using 1/4 cup melted butter. Place on oven proof platter or baking dish. Melt 1/4 cup butter in saucepan, blend in flour, salt, paprika and pepper. Add milk, stirring constantly, and cook until sauce is smooth and thickened. Blend in cheese; stir until melted. Toast bread until lightly browned in a very hot oven, 450 degrees F., about 5 minutes. Arrange chicken on toast squares; cover with asparagus tips. Spoon cheese sauce over asparagus. Place under broiler 4 to 5 inches form heat source to heat and lightly brown, 3 to 4 minutes. Makes 6 servings."
---"Main Dish Combines Food Values, Taste Appeal," Chicago Daily Defender, April 9,, 1964 (p. 17)

Beef and Mushrooms Stroganoff
"Planning a party for this weekend?...The menu for this Cherry Blossom spectacular includes beef and mushrooms Stroganoff, rice in broth and wine, ruby salad mold, sherry coconut cream pie and champagne. Each of the dishes is familiar to party-goers, but what makes these particular recipes outstanding is the wine ingredient in each. Chablis or other white dinner wine is used in the Stroganoff; sauterne sparks the rice in chicken broth; port adds zest to the molded salad and sherry perks up the coconut cream pie...The Stroganoff can be made early in the morning, or even the day before..."
(Serves 8)
3 pounds sirloin of beef
1/2 cup shortening (half butter or margarine)
1 1/4 cups chablis or other white dinner wine
1 (10 1/2-oz.) can beef bouillon
1 teaspoon seasoned or garlic salt
1 teaspoon seasoned pepper
1 teaspoon dried dill
3 tablespoons flour
1/2 pound fresh mushrooms, halved or sliced
1/2 cup chopped green or mild onion
1 1/2 cups dairy sour cream
Small whole tomatoes or wedges, lemon slices and parsley for garnish
Trim any fat from beef; cut into small cubes not over 1-inch in diameter. Brown beef quickly in heavy skillet in some of the shortening to a rich, deep color. Brown about 1/4 of the meat at a time, removing meat as it browns; then continue with another portion until entire amount is done. Drain off any remaining fat, leaving rich brown drippings in pan. Stir 1 cup wine and bouillon into drippings. Sprinkle in salt, pepper and dill; add browned meat, cover tightly and simmer until tender about 40 minutes. Bend flour to smooth paste with remaining 1/4 cup wine. Stir into meat in pan. Cook until sauce thickens, about 10 minutes. Cook mushrooms and onion in fat drained browning meat (or in an additional 3 or 4 tablespoons) just until tender-crisp. Drain and add to beef. Stir sour cream and turn into chafing dish to keep hot. Garnish with tomatoes and lemon slices and sprigs of parsley."
---"Entertaining Tips for Capital Party Planners: Beef ad Mushrooms Stroganoff," Elinor Lee, Washington Post, April 9 1964 (p. D1)

Pink Snow Cake
"A pink frosted angel cake filled with ice cream is a dainty dessert for a luncheon, bridge party or company dinner.
1 pkg. angel food cake mix
1/4 cup chopped, well drained maraschino cherries
2 cups heavy cream
1/4 cup maraschino cherry juice
1/3 cup flaked coconut
Red food coloring
Maraschino cherries
1/2 pt. vanilla ice cream
Mix cake as directed on package, then fold in chopped cherries. Turn into ungreased 10-inn. tube pan. Bake at 375 deg. 45 min. Invert and cool. Turn out cake. Whip cream and fold in cherry juice. Spread over top and sides of cake. Tint coconut pale pink with food coloring and sprinkle over cake. Garnish with whole cherries. Fill center of cake with scoops of ice cream."
Los Angeles Times, April 9, 1964 (p. D9)

Peach Lemon Dream Cake
1 package lemon pudding mix
1/2 cup Sherry or water
1 (10-inch) baker's angel food cake
2 cups sliced peaches
1 cup heavy cream<
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
Make pudding according to package directions, substituting 1/2 cup Sherry for 1/2 cup water. Cool. Cut cake horizontally to make 4 equal-sized layers. Combine sliced peaches with cooled pudding. :lace one cup of pudding-fruit mixture between each of the layers and on the top of cake. Whip cream with confectioners' sugar and vanilla and spread on sides of cake. Chill. Yield: 12-16 servings."
---"Peach Lemon Dream Cake," Washington Post, April 9, 1964 (p. D15)

White House buffets
"When Mrs. Johnson became the First Lady of the nation, the buffet style of entertaining had its biggest boost in years. This is the opinion of Ruth Chier Rose, author of 'Entertainingly Yours' a new cookbook featuring buffet menus and recipes on spiral-bound cards. The first party which the President and Mrs. Johnson hosted following the Inauguration was a Texas barbecue at the LBJ ranch, at which guests helped themselves informally to bounteous food from the long buffet 'groaning board.' This has long been Mrs. Johnson's favorite way of entertaining guests and it is expected to turn up at the White House even for more formal diplomatic dinners. White House example, however, is only one reason why the buffet is becoming popular again...Buffets are the answer to a shortage of serving help. Also, they offer a variety of choice and an easy solution for the guest who has special diet needs."
---"First Lady Gives Big Boost to Buffet Trend," Chicago Daily Defender, April 9, 1964 (p. 26)


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Research conducted by Lynne Olver, editor The Food Timeline. About this site.
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© Lynne Olver 2004
9 April 2014