Frankfurters in Crust

This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section.

Frankfurters in Crust

8-ounce package refrigerated quick crescent rolls


1/3 cup mustard-pickle relish


6 frankfurters


2 tablespoon evaporated milk


1 tablespoon sesame seeds

Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.

Recipe card: 1973 Curtin Publication, Inc.

Frankfurters & Corn Casserole

This is a frugal recipe from a 1973 recipe card. Today in my neighborhood gas was $4.51 for regular so it is definitely time to dig out some really frugal meal ideas.
If you like corn pudding I bet this would be quite good.

Frankfurters & Corn Casserole

1/4 cup finely chopped onions

3 tablespoon butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon white pepper

1-1/2 cups milk

2 cups canned whole kernel corn, drained

3 eggs, beaten

1/4 cup fine dry bread crumbs

1 tablespoon melted butter or margarine

1 pound frankfurters, scored

Preheat oven to 350 degrees. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth stirring constantly. Remove from heat and add corn. Fold in beaten eggs. Pour into 1-1/2-quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer. Serves 6
Suggested Menu on card: Frankfurter Corn Casserole, Pepper Slaw, Peach Melba

Frankfurter Spectacular

Frankfurter Spectacular
Originally uploaded by Vermont Ferret

I belong to the Flickr group vintage recipe cards. I just saw this one tonight and I am so envious. I would love to have this little beauty of a card in my collection. I don't think I have any Weight Watchers cards. Didn't someone publish a snarky book about the Weight Watcher cards? Click on the photo to get the recipe if for some unknown reason you would like to try making this.

Deviled Rock Lobster Tails- A true Big Promotion Meal

This is another of my odd recipe cards. It is copyright 1972, I wonder what the price of lobster tails was back then. I thinks this recipe would cost a small fortune now days- I just did a quick web check and you can get six 5-6 oz. lobster tails FedEx overnight for only $129. Now this does sound like a Big Promotion meal unlike the pork and bean recipe I posted the other day. It does sound good thought. I bet you could make it with the surimi lobster sticks and bake it in shallow ramekins. The card suggests serving it with parsley buttered potatoes, green bean salad and apple cobbler.

Deviled Rock Lobster Tails
6 (5 oz.) Rock lobster tails
1-1/2 cups soft bread crumbs
1 cup milk (or half and half)
1 egg, well beaten
1 teaspoon dry mustard
1/2 teaspoon salt
dash cayenne
Tabasco, few drops
1/2 cup coarse soda cracker crumbs
1/4 cup melted butter
Drop lobster tails into boiling salted water (1 tsp. salt per quart of water). When water reboils, cook lobster tails for 2 min. Drain immediately and drench with cold water. Cut away underside membrane, remove meat and reserve shells. Dice lobster meat and mix with bread crumbs, milk, egg, dry mustard, salt ,cayenne and Tabasco. Spoon mixture into reserved shells. Place filled shells in a shallow baking pan. Mix cracker crumbs and butter, sprinkle over top of filled shell. Bake in a moderate oven 375 degrees for 30 minutes or until crumbs are richly browned. Makes 6 servings.

Chicken With Pineapple

This recipe is from another one of my odd recipe cards. It is labeled Marjon Promotions Inc. 1972. I only have three or four of them and haven't a clue what series they are from. This series had a suggested menu and a timed preparation schedule. The menu suggested was Chicken with Pineapple, Lettuce Wedges with dressing (way retro), Relish Tray, Hot Rolls and Marble pound cake It is a little different from the usual chicken and pineapple recipes as it is not a sweet and sour type dish.

Chicken With Pineapple

4 lbs chicken parts
1/2 cup flour
1-1/2 teaspoons salt
12 teaspoon pepper
1 14-1/2 oz. can sliced pineapple
2 tablespoons butter
2 tablespoon oil
1 large onion, sliced in rings
1 10-oz. package frozen peas
chicken bouillon
salt and pepper
Cut chicken into serving pieces and coat with a mixture of flour, salt and pepper. Drain pineapple slices, reserving juice. Heat butter in a heavy skillet and brown pineapple lightly on both sides. Remove from skillet. Add oil and cook onion rings until golden . Remove onion, then brown chicken in the same fat. Place chicken and onion in a casserole dish. Measure pineapple juice and add enough chicken bouillon to make 2 cups, pour over chicken, season with salt and pepper and bake for about 30 minutes in a 350 degree oven. 20 minutes before serving add defrosted peas and pineapple slice. Makes 4-5 servings. May be made ahead and reheated.

Turkey-Stuffed Mushrooms- Recipe Card

This recipe is a recipe card from an unknown series. It has 1973 Curtin Publications, Inc., New York on the bottom. The category on the card is Weight Control. Anyone have an idea what set it is from? I am sure a lot of of people would make snarky comments about the photo but I think they might actually taste good. They could of course be spiced up to appeal to today's more adventurous taste buds.

Turkey-Stuffed Mushrooms

15 large mushrooms
1 1/2 pounds ground turkey
2 tablespoons chopped parsley
1 carrot, shredded
2 tablespoons dried minced onions
1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon celery salt
2 cups chicken broth
1 tablespoon catsup
1 tablespoon steak sauce
Heat oven to 375 degrees. Gently wash and dry mushrooms. Reserve caps; remove stems and finely chop. Combine ground turkey, mushroom stems, parsley, carrot, onions, salt, pepper and celery salt. Place a mound of mixture on each mushroom cap. Arrange in a lightly-greased baking dish. Pour chicken broth in pan. Bake for 30 to 40 minutes until done. Blend catsup and steak sauce and brush tops of turkey mixture 5 minutes before completion of cooking. Serves 5, 165 calories per serving.

Braised Beef with Cabbage- McCalls Recipe Card Set

I have quite a few retro recipe card sets. Some are complete with their boxes and others are partial. There are several sites on the Internet and Flickr that make fun of the photos on some of the sets. I will agree there are some weird ones. This down home type recipe is from McCall's Great American Recipe Card Collection, 1973. and still seems do-able. It is from the Budget Stretchers section of the set.

Braised Beef with Cabbage

2 tablespoons salad oil
1 1/2 pounds beef chuck, cut in 1 1/2-inch cubes
2 onions, thinly sliced
1 apple, pared, cored, and thinly sliced
1 can (1-lb. size) tomatoes, undrained
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
4 medium potatoes, pared and quartered lengthwise
1 head green cabbage (1 1/2 lb.), washed and cut in 8 wedges

1. Heat oil in large skillet. Add beef, and brown on all sides. Remove.
2. Add onion to skillet, and cook slowly until golden brown. Add browned beef. Stir in 1 cup water. Add apple and tomatoes, then sprinkle with sugar, salt, and pepper.
3. Bring to boiling; reduce heat, and simmer, covered 2 hours.
4. Add potatoes and cabbage to meat mixture; simmer, covered, 20 minutes longer, or until vegetables are tender. Makes 4 servings.