Celebrate the flavors of classic recipes from the previous generations with these old-fashioned vintage recipes.
Barbecue Cocktail Franks
Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes
Ingredients
- ⅓ cup minced onion
- 1 pound cocktail franks
- 2 teaspoons sugar
- 2 tablespoons butter, melted
- ¼ teaspoon black pepper
- ¾ teaspoon dry mustard
- 3 tablespoons ketchup
- ½ teaspoon Worcestershire Sauce
- 2 tablespoons vinegar
Directions
- Preheat the oven to 350°F. Grease a small casserole dish with some cooking spray or melted butter.
- Heat the butter over medium heat in a medium saucepan or skillet.
- Add the onion and stir cook for 4–5 minutes until softened and translucent.
- Mix in the seasonings, sugar, ketchup, and vinegar; stir-cook for 1 minute.
- Place the franks in the casserole dish and top with the prepared sauce to coat evenly.
- Bake for 20 minutes, stirring occasionally.
- Serve warm with toothpicks.
Aunt Maddie’s Cream of Tomato Soup
Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes
Ingredients
- 4–5 cups tomatoes
- 2 cups milk
- 2 cups water
- 1 pint beef broth
- ½ teaspoon baking soda
- ⅓ cup tomato paste
- 2 tablespoons butter, melted
- Crackers for serving
- Salt and ground black pepper to taste
- Shredded cheese for serving
- Crackers for serving
Directions
- Parboil the tomatoes in a large cooking pot with 2 cups of hot water for 1 minute.
- Let cool, then remove the seeds and skin.
- Add the tomatoes and the tomato water to a large cooking pot. Bring to a boil over medium-high heat.
- Add the baking soda and stir until the mixture boils again.
- Mix in the milk, butter, and beef broth; boil the mixture again. Season with some salt and pepper.
- Mix in the tomato paste. Reduce heat to low and simmer for about 20 minutes.
- To serve, top soup with some shredded cheese if desired. Serve with crackers if desired.
1960s Maple-Glazed Baked Ham
Serves 18–20 | Prep and Resting time 30 minutes | Cooking time 3 hours 20 minutes
Ingredients
- ¾ cup light-brown sugar, firmly packed
- 1 cup dark corn syrup
- 1 boneless ham, fully cooked, about 8–10 pound
- Whole cloves
- 2 tablespoons prepared mustard
- 1 tablespoon maple flavoring
Directions
- Preheat the oven to 325°F.
- Add the ham, fat side up, to a shallow roasting pan. Insert a thermometer in the ham.
- Bake until the thermometer reads 130°F, about 2½–3 hours.
- Remove the ham from the oven, remove the thermometer, and finally remove the ham rind.
- Make diamond-shaped cuts in the ham fat and place a clove in each diamond shape.
- In order to glaze, increase the oven temperature to 450°F.
- Combine all the remaining ingredients in a mixing bowl.
- Spread half the glaze over the ham; bake for 10 minutes.
- Spread remaining glaze and bake for 10 more minutes.
- Serve warm.
Lamb Stew with Dumplings
Serves 6–8 | Prep. time 10 minutes | Cooking time 20–30 minutes
Ingredients
- 3 tablespoons butter
- 2½ pounds boneless lamb, cut into 2-inch cubes
- Water or beef stock
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 8 small carrots, peeled and cut into 1-inch pieces
- 1 cup diced celery
- ½ cup diced onion
- 1½ teaspoons celery salt
Dumplings
- 2 teaspoons baking powder
- 1½ cups sifted flour
- ¾ teaspoon salt
- 3 tablespoons shortening or melted butter
- ¾ cup milk
Directions
- Heat the butter in a large cooking pot over medium heat.
- Add the lamb and stir-cook until evenly brown.
- Add the salt, pepper, Worcestershire sauce, and enough water (or beef stock) to cover the lamb. Bring to a boil.
- Simmer the mixture over low heat for about 1–1½ hours until the meat is tender.
- While the lamb is cooking, prepare the dumplings. In a bowl mix the baking powder, flour, and salt. Add the shortening (or butter) and milk. Mix until just combine and the dough holds together. Do not overmix for fluffier dumplings.
- Add the celery salt and vegetables to the lamb and simmer for 10 more minutes. Season to taste.
- Drop large spoonfuls of the dumpling mixture one at a time into the lamb stew.
- Simmer for 10 minutes. Cover with lid or foil and simmer for 10 more minutes.
- Serve the stew warm.
Whoopie Pies
Serves 8 | Prep. time 30 minutes | Cooking time 1 hour
Ingredients
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla
- 1 large egg
- 1 cup packed brown sugar
Filling
- ½ cup (1 stick) unsalted butter, softened
- 2 cups marshmallow cream
- 1¼ cups confectioners’ sugar
- 1 teaspoon vanilla
Directions
- Preheat the oven to 350°F. Grease two baking sheets with cooking spray or melted butter.
- Whisk the flour, cocoa, baking soda, and salt in a medium-large bowl.
- Combine the buttermilk and vanilla in another bowl.
- Beat the butter and brown sugar in a third bowl until the sugar dissolves.
- Add the eggs and combine well.
- Alternately add the buttermilk and flour mixture in batches, mixing continuously until you get a smooth mixture.
- Place ¼-cup mounds of the mixture on the baking sheets, keeping a 2-inch interval between them.
- Bake both sheets simultaneously, one above the other, for about 12 minutes or until the tops of the pies are puffed, switching the top and bottom sheets halfway through.
- Let cool completely.
- Prepare the filling by whisking the filling ingredients in a mixing bowl for 2–3 minutes.
- Arrange half of the prepared cakes, spread the filling over them, and top with the remaining cakes.