Recall the food scene of the 50s and 60s with this retro dinner menu.
Makes 8 servings
Rumaki was originally made with chicken livers. Here’s a meatless version from Heidi Hudson of Bloomfield Township.
1 pineapple cut into chunks
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1 can whole, small water chestnuts
Bacon slices, sliced horizontally into thirds
Bottle of teriyaki sauce (optional)
1. Place a water chestnut and pineapple chunk together and wrap a bacon slice around them, securing with a wooden toothpick. Repeat with the others until done, then place in a shallow baking dish, pour optional teriyaki sauce over all and marinate in the refrigerator for at least 2 hours, longer if desired, or bake immediately if not using teriyaki sauce. Place wraps onto a cookie sheet with a bit of the sauce over them and broil them a few minutes on each side, until the bacon is crispy. Serve hot.
Per serving: 81 calories; 4 g fat (1 g saturated fat; 40 percent calories from fat); 8 g carbohydrates; 7 mg cholesterol; 672 mg sodium; 4 g protein; 1 g fiber.
Pineapple Jiffy Cream Cake Supreme
Makes 12 servings
Recipe from Nancy Chapman of Northville, who says her mother prepared this cake for her bunco card group. Prepared by Sally Tardella of Bloomfield Township. Tardella turned this into a layer cake by cutting the cake in half horizontally and icing both layers.
1 box yellow Jiffy Cake mix
1 large can crushed pineapple
1 package (8-ounce) Philadelphia Cream Cheese, softened
2 cups whole milk
1 package instant Pineapple Cream or Vanilla Pudding
1 tub large Cool Whip (16 ounces)
1 cup chopped walnuts
1. Bake Jiffy Cake mix according to directions in a 91/2-by13-inch pan. Let cool.
2. Drain 1 large can crushed pineapple (drain well). Beat together softened cream cheese and 2 cups of milk, adding milk slowly. Mix until smooth. Add 1 package pudding. Mix well. Spread on cold cake.
3. Sprinkle drained pineapple on top of pudding mixture. Spread 1 large tub Cool Whip over pineapple, sprinkle 1 cup chopped walnuts on top.
4. Allow to set 6-8 hours in the refrigerator before serving. .
Per serving: 405 calories; 23 g fat (12 g saturated fat; 50 percent calories from fat); 43 g carbohydrates; 27 mg cholesterol; 334 mg sodium; 5 g protein; 1 g fiber.
Seven Layer Salad
Makes 12 servings
Layer this bacon, lettuce, onion, peas, cheese, cauliflower and tomato salad in a large flat bowl. You can vary the salad by substituting green onions for red, Jack cheese for the cheddar, or top it with Miracle Whip instead of the sugar sweetened Hellman’s. Recipe from allrecipes.com.
1 pound bacon
1 large head iceberg lettuce — rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded cheddar cheese
1 cup chopped cauliflower (optional)
1 pint cherry tomatoes, halved (optional)
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer each of onion, peas, shredded cheese, cauliflower, tomatoes and cooked bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Per serving: 384 calories; 33 g fat (10 g saturated fat; 70 percent calories from fat); 9 g carbohydrates; 52 mg cholesterol; 583 mg sodium; 14 g protein; 2 g fiber.
Tomato Soup Cake
Makes 12 servings
Ardith Linenfelser of Wyandotte says she got this recipe from a Campbell’s soup booklet and would bake this cake for her six children, who never knew what was in the cake.
2 cups sifted flour
1/2 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
3 teaspoons baking powder
1 cup seeded raisins
2 tablespoons shortening
1 cup sugar
1 egg, well beaten
1 can Campbell’s Tomato Soup
1. Heat oven to 350 degrees. Sift together the flour, spices, soda and baking powder. Wash and cut raisins; roll in 2 tablespoons of the flour mixture. Cream shortening and add sugar gradually; add egg, mixing thoroughly. Then add flour mixture alternately with the soup. Stir until smooth. Fold in the raisins. Pour into a greased 8 1/2-inch square baking pan and bake at 350 degrees about 45 minutes or until done.
Cream Cheese Icing
Cream 1 package (3 ounces) cream cheese until soft, then add 1 1/2 cups confectioners’ sugar and 1 teaspoon vanilla. Stir until smooth and then spread on cool cake.
Per serving: 302 calories; 5 g fat (2 g saturated fat; 10 percent calories from fat); 61 g carbohydrates; 25 mg cholesterol; 280 mg sodium; 4 g protein; 1.5 g fiber.
Grape Jelly/Chili Sauce Meatballs
Makes about 20
From Robert Levine of Bloomfield Hills who says, “They can either be served in sauce (on a) chafing dish; guests will need toothpicks to get meatballs from sauce (how my mother served them) or (meatballs can be) placed on a serving platter with toothpicks in each one.”
12 ounces (1 bottle) Heinz Chili Sauce
16 ounces grape jelly
1 1/2 pounds lean ground beef
1/2 cup dry breadcrumbs
1/2 cup tomato ketchup
1 large egg, beaten
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper, ground
(Alternate quick method: 2 1/2 pounds frozen prepared meatballs)
1. In a large skillet or large pot, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined. Lower to simmer. Combine beef, breadcrumbs, ketchup, beaten egg, onion, salt and pepper in a large bowl.
2. Form into meatballs 1 inch in diameter. Add to simmering chili sauce/grape jelly mixture, turn gently to coat, cover and simmer on low for 1 hour, turn a few times and cook until meatballs are cooked through.
Per serving: 175 calories; 5 g fat (2 g saturated fat; 20 percent calories from fat); 24 g carbohydrates; 36 mg cholesterol; 504 mg sodium; 9 g protein; 1 g fiber.
Makes 6 servings
Recipe from Carole Gilleran of Grosse Pointe Woods, who says this is a party favorite. Be sure to make the dumplings as they really enhance the dish.
1 tablespoon butter
1 tablespoons olive oil
3 medium red onions, minced
1 tablespoon Hungarian sweet paprika
1 fryer chicken, cut into pieces
1 teaspoon vinegar
1/2 teaspoon sugar
Salt to taste
1 1/2 cups chicken broth
1 tablespoon flour
2 tablespoons water
3/4 cup sour cream (can use low-fat/ not zero)
1. Heat the butter and olive oil in a large skillet, add onions and cook for 10 minutes. Stir in paprika until sauce is red, add chicken pieces. While chicken is browning add vinegar, sugar and salt to taste. Cover and cook slowly for 20 minutes. Add chicken broth, cover and cook additional 20-30 minutes, until chicken is cooked through. Remove chicken from skillet and remove skin if desired.
2. To thicken sauce, add 1 tablespoon flour combined with 2 tablespoons water and stir into skillet. Blend until smooth and cook for about 5 minutes. Add sour cream, simmer gently. Add chicken and reheat. Add homemade dumplings if desired (recipe below).
1 1/2 cups flour
1 teaspoon salt
2 tablespoons water
1. Mix all ingredients together till smooth. Drop batter by teaspoonfuls (use the back of the spoon to drop into boiling water). Cook until they float to the top of the water. Drain in colander. Add a bit of butter to keep them from sticking. Add to chicken dish.
Per serving: 460 calories; 18 g fat (7 g saturated fat; 30 percent calories from fat); 32 g carbohydrates; 186 mg cholesterol; 783 mg sodium; 41 g protein; 2 g fiber.
Heavenly Salad (excellent)
Makes 6 servings
Recipe from “Purefoy Hotel Cook Book” by Eva B. Purefoy, prepared by Carole Gilleran. The “excellent” comes straight from the cookbook from the famed Talladega, Ala., hotel, which Gilleran proudly displayed at the party.
1 small package lime Jell-O
1 cup boiling water
1 (3 ounce) package Philadelphia cream cheese
1 small can crushed pineapple; drained
3/4 cup chopped nuts (pecans, walnuts etc.)
1/2 cup whipping cream
1. Dissolve Jell-O in boiling water, stir until dissolved. Allow to cool and partially congeal (watch carefully, just till slightly thickened).
2. Mix softened cream cheese with drained pineapple, add nuts and fold into Jell-O mixture. Whip cream and fold in to mixture. Chill well before serving.
Per serving: 285 calories; 22 g fat (8 g saturated fat; 60 percent calories from fat); 21 g carbohydrates; 43 mg cholesterol; 111 mg sodium; 5 g protein; 1 g fiber.
Makes 16 servings
Recipe from food writer Kate Lawson, who says this was a cocktail party favorite of her mother’s. She always made extra for Kate and her siblings.
1 loaf sandwich bread, cut crusts off bread slices and then cut all slices in half.
1 pound lean bacon, cut bacon in thirds
1 (10 1/2-ounce) can cream of mushroom soup
1. Spread the bread halves with about 1-2 tablespoons cream of mushroom soup. Take 1/3 of slice of bacon and lay the bread slice on top of it, and roll up. Secure with a toothpick. Place on cookie sheet (that has lip on it). Continue until all bread is used up.
2. You can freeze them at this point or bake in the oven on 425 degrees until browned and the bacon is cooked through, approximately 20 minutes (turn halfway through baking). (Do not broil, as the bread will burn before the bacon is sufficiently cooked).
Note: If you freeze them, you don’t have to defrost them before cooking.
Per serving: 139 calories; 6 g fat (2 g saturated fat; 30 percent calories from fat); 15 g carbohydrates; 7 mg cholesterol; 408 mg sodium; 5 g protein; 1 g fiber.
From article on a retro dinner by Kate Lawson, Detroit News Food Writer