Stove Top Meatloaf Recipe From The 60s

Here are two recipes for a stove top meatloaf dinner. It's so easy to make, it doesn't even need to be cooked in the oven. If the idea of making a meaty dinner without heating up the kitchen too much sounds good to you, it's worth a try!

Stove Top Meatloaf Recipe

Stove top meatloaf: new way to make a tender loaf with Campbell's Soup.

1) Mix. Shape into loaves.
2) Brown on both sides. Cover and cook.
3) Top with rest of soup- finish cooking.

Stove Top Meatloaf Recipes (1965)

Ingredients

1-1/2 pounds ground beef

1/2 cup dried breadcrumbs

1 can (10-3/4 ounce) Campbell's Tomato Soup

1/4 cup finely-chopped onions

1 egg, slightly beaten

1 teaspoon salt

Generous dash pepper

1 tablespoon shortening

1/2 teaspoon prepared mustard

2 slices process cheese, cut in half

Directions

Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg, and seasonings. Shape firmly into 2 loaves. Brown on both sides in skillet in shortening. Cover; cook over low heat 25 minutes. Spoon off fat. Pour remaining soup mixed with water and mustard on loaves; top with cheese. Cook 10 minutes, uncovered. 4 to 6 servings.

Oven method: Mix and shape as above. Bake at 350 F for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves; top with cheese. Bake 5 minutes more.

Makes 6 to 8 servings.

Stove Top Meatloaf Recipes Variation (1963)

1 can (10-33/4 ounce) tomato soup

1-1/2 pounds ground beef

1/2 cup dried breadcrumbs 

1 egg

1/3 cup finely-chopped onion

1 teaspoon salt, dash pepper

1 tablespoon shortening

1/4 cup water

1/2 to 1 teaspoon horseradish

Combine 1/8 can soup, beef, bread crumbs, egg, onions, salt and pepper. Shape into 2 loaves, brown in shortening, cover. Cook over low heat for 25 minutes. Spoon off fat. Top with remaining ingredients. Cook uncovered for 10 minutes. Serves 6. 

How to be a perfect ’50s housewife: Refrigerator edition

For the picture-perfect housewife of the ’50s, the kitchen was the heart of the home.. and the heart of the kitchen was the fancy refrigerator — the kind of luxury mother and grandmother could have only dreamed of!

Here, take a look back to the olden golden age of refrigeration — when they were just getting used to not calling it an “icebox,” and a newfangled built-in freezer was a huge bonus.

Ladies, be proud of your refrigerators! (1950)

A proper fifties housewife must seriously adore her fridge, and keep it fully-stocked at all times.

Here’s how to stock the fridge and freezer for your fallout shelter (1956)

Make the kids do the work, so you can just dress up and look pretty!

Look at all the treats a housewife can store inside! (1950)

Who would like a slice of this lovely pink molded gelatin… thing?

True joy comes with sharing the love. (1950)

Introduce the family to your beloved appliance, and nurture that relationship.

Someone’s not sure about the new fridge (1950)

Don’t let Grampa be a party pooper and call it “a newfangled icebox.”

The universal sign of the refrigerator (1957)

You are so deeply inspired by kitchen appliances, you even want to do funky futuristic dances nearby… all while wearing an evening dress, long gloves and heels. Of course.

1950s housewives and the fun of fridges

Even space cadets liked the fridge with wide shelf on the door.

The housewife life: When ice cream was demanded by cowboys and Indians (1950)

Pink refrigerators were the best

The joy of so much space in the housewife’s pretty pink refrigerator! (1957)

Regular fridge not enough for you? Try one of these wall-mounted babies in place of your cabinets! (1956)

Kitchen air conditioning (1950)

Always keep the refrigerator and freezer doors open at the same time. It will show off the feast within, and cool down the whole room!

The perfect dance partner for a housewife (1950)

The refrigerators of the early fifties were apparently great fun at the sock hop.

“A built-in freezer! You don’t say!” (1950)

It’s like magic!

The kids will never know how much time and money goes into feeding a family of five, because the fridge is always magically full.

Party time ’round the fridge! (1950)

The refrigerator is the center of the party!

Filling the fridge was a family affair! (1952)

Retro burgers! Make some Fancy-Pants hamburgers from the ’50s

Give burgers a grand new taste: Fancy-Pants hamburgers

Of course, you don’t need special recipes for Hunt’s Tomato Sauce — you can simply add it to your own favorites.

For example, when you fry just plain hamburgers, brown one side, turn, and pour in a can of Hunt’s. When they’re done, the bubbling-hot sauce will be deliciously blended with the meat juices. 

Fancy-Pants hamburger recipe (1955)

1 pound chopped beef

2 tbsp. fat

4 slices sharp cheese

1 can Hunt’s tomato sauce

Season beef and form into 8 thin hamburger cakes. Place slices of cheese on four of the hamburger cakes. Cover them with the remaining four and pinch the edges together to enclose the cheese completely.

In a skillet, brown the cakes on one side in hot fat. Turn them and pour over them 1 can Hunt’s tomato sauce. Simmer for 8 to 10 minutes, basting occasionally. Serve piping hot.

Makes 4 servings

Hunt’s fancy-pants hamburgers recipe (1953)

This is perhaps the most popular recipe ever originated in the Hunt kitchens!

The reason? Juicy hamburger . . . melted cheese blended with the delicious flavor of Hunt’s Tomato Sauce. That’s the honest-to-goodness cooking sauce that’s all tomato-seasoned with spice and everything nice. Try this recipe and see!

1 pound chopped beef

Season beef and form into 8 thin hamburger cakes. Take:

4 slices sharp cheese

Place slices of cheese on four of the hamburger cakes. Cover them with the remaining four and pinch the edges together to enclose the cheese completely.

In a skillet, brown the cakes on one side in hot fat. Turn them over and pour over them:

1 can Hunt’s tomato sauce

Simmer for 8 to 10 minutes, basting occasionally. Serve them piping hot with the delicious pan gravy — a wonderful treat for four people!

Delicious dollar-stretching recipe

You know, you can almost double the number of recipes you serve your family by simply adding a can or two of Hunt’s Tomato Sauce. How it does flavor up a dish! And it costs so little-only a few cents a can.

Try Hunt’s Tomato Sauce in your stews, soups, casseroles, fish, meatloaf, spaghetti, gravies. Your grocer has it.

No-Bake Banana Pudding With Vanilla Wafers (1956)

No-bake banana pudding with vanilla wafers (1956)
Easy, new way to make delicious banana pudding
You’ll love crunchy-good Jane Arden Vanilla wafers and rich, ripe bananas… smothered in the smooth, delicate hand-blended flavor of Jell-well Vanilla Pudding and Pie Filling. Such a spectacular dessert, you’d never dream it could be so quick, so easy to make.

Get Jane Arden Vanilla Wafers and Jell-well Pudding and Pie Filling when you shop, today. Enjoy this treat tonight!

Also below: A recipe from 1956 for homemade banana pudding (requires cooking)

Prepare 1 package Jell-well Vanilla Pudding and Pie Filling according to package directions. Allow filling to cool. (If you prefer, use Jell-well Vanilla instant pudding, Prepared according to package directions).

Line bottom and sides of low 9″ square dish with Jane Arden Vanilla Wafers. Cover wafers with banana slices. Pour half of pudding over bananas. Add second layer of Jane Arden Wafers, bananas, and remaining pudding. Chill about 1 hour.

For an extra-special touch, top with whipped cream sprinkled with crushed vanilla wafers — or use meringue topping and brown lightly.

Bonus: Recipe for homemade banana pudding with vanilla wafers
To be good, a pudding should be full of surprises, and here’s a luscious-tasting one that everybody will love.

“Vanilla Wafer Banana Pudding” combines sliced bananas, custard and meringue with a surprise ingredient, sunny vanilla wafers, that add real home-baked flavor and a rich, crunchy texture. It’s a sweet and satisfying dessert after a light summer meal. Dress it up as a party treat by serving in individual wafer-lined cups.

Here’s how to make it.

Ingredients

2 cups milk
2 eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
48 Sunshine Vanilla Wafers
4 bananas (well-ripened)
1/4 cup sugar

Directions

Scald milk in top of a double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch. Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend. Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.

Cook, stirring until mixture is smooth and thickened (about 6 minutes). Remove from heat and add vanilla.

Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole. Pour hot custard over the top and allow to cool.

Heat oven to 425 F (moderately hot oven). Beat whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy. Spread over pudding and brown in preheated oven for 15 minutes. Makes 6 to 8 servings.

Recipe from The Argos Reflector (Argos, Indiana) – Thursday, August 9, 1956

Corn pie with ground beef crust: A good old-fashioned dinner recipe from the ’40s

Old-fashioned recipe: How to make corn pie with ground beef crust
A good meat-stretcher is a corn pie with a meat crust. Bake a pie shell of chopped beef, fill with quick-frozen corn, tomato, and green pepper, and you have a mouth-meltingly delicious corn pie that’s a conversation piece as well as a satisfying mainstay. Here’s the recipe. (Below, also see the bonus recipe for rice pie with ground beef crust!)

Corn pie with ground beef crust (a meat crust)
Ingredients

1 egg, slightly beaten
1/2 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 tablespoon chopped onion
1 cup soft bread crumbs
3/4 pound chopped meat
1 box frozen sweet corn, thawed
1 cup canned tomatoes, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon basil, if desired
1 tablespoon butter or margarine
Green pepper rings

Directions

Combine egg, milk, seasonings, onion and crumbs. Let stand 5 minutes. Add meat and mix well. Pack mixture firmly on bottom and sides of 9-inch pie plate. Press another 9-inch pie plate on top of mixture to hold it in place. Bake in moderate oven (350 F) 7 minutes; then remove top pie plate and bake 3 minutes longer.

Combine Birds Eye Golden Sweet corn, tomatoes, and seasonings. Turn into hot meat shell and dot with butter. Arrange green pepper rings, which have been cooked in boiling salted water until tender, on top. Return to oven and continue baking for 20 to 25 minutes. Serve from pie plate. Makes 6 servings.

Bonus recipe: Rice pie with ground beef crust (1957)
Ingredients

1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup chopped onions
1/4 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked rice
3/4 cup American cheese
2 cups tomato sauce

Directions

Mix beef, breadcrumbs, onion, green pepper, salt and 1 cup tomato sauce together. Put mixture onto bottom and sides of 10-inch pie plate. Bake at 350 degrees for 30 minutes. Combine rice with the remainder of tomato sauce and 1/2 cup cheese. Spoon into meat pie shell and top with remaining cheese. Bake 5 minutes longer.

1950s Marriage Advice To Young Women

1950s marriage advice to young women

1950s marriage advice to young women: If you want to find a husband, a survey says these are the best jobs to get.

Secretary’s job considered the best spot to find a husband (1952)
The Gallup Poll

Suppose you were a young woman anxious to find a husband, get married and settle down. What would be the best sort of job or occupation for you to take in order to meet eligible men and find a good husband?

When interviewers for the institute put that question to both men and women in a Maine-to-California survey, here is what they found:

#1) Working in an office as secretary or stenographer is rated tops as a way to snare a husband.

#2) Being a nurse ranks next. You meet rich patients, and there are so many handsome young interns.

#3) The third best way to a man’s heart is by being a waitress, in the opinion of the public. (Provided, of course, the restaurant permits its employees to have dates with customers.)

Survey says…
With the arrival of spring, the traditional season of match-making, the institute took time out from its surveys on politics to ask a nationwide cross-section:

“What kind of job or occupation do you think offers a young woman the best chances of finding a husband?”

Here is the vote:

Office job (secretary, stenographer, clerk, receptionist): 32%
Nurse: 14%
Waitress: 7%
Airline stewardess: 5%
Selling in department stores, men’s clothing stores: 5%
Factory work: 4%
Armed forces: Wacs, Waves, Wafs, Marines, etc: 4%
Teaching: 3%
Show business: 3%
Other occupations: 12%
No opinion: 14%
The table adds to more than 100 percent because some persons named more than one occupation.

Other ways to find a husband
Some people said, “Never mind a job — just go to church and be a good old-fashioned girl; that’s what the men like.”


Others said the best way for girl to find a husband is to learn to be a really outstanding cook.

The survey found comparatively little difference of opinion between men and women about the best occupation for encountering Cupid, except that women gave nursing a higher vote than men did.

To find a husband, the five top choices of the women were:

Office work
Nursing
Waitress
Airline stewardess
Armed Forces
The men ranked the top five this way:

Office work
Nursing
Waitress
Sales work
Factory work
Should women propose marriage?
In an earlier leap year survey reported by the institute, it was found that the great majority of women turn a cold shoulder on the idea of girls proposing matrimony, even though the legendary right to “pop the question” is theirs.

Out of every 100 women questioned, 58 said women should not do the proposing, while 34 said they should, and 8 were undecided.

With men, it’s a different story. They like it.

Out of every 100 males, 49 said it’s a fine idea to have women propose, while 33 were against it and, 13 wouldn’t commit themselves.

Christmas bell and tree cookies (1954)

Mix well:
1/2 cup soft shortening
1/2 cup sugar
1 egg
1 tsp, vanilla

Sift together, them stir in:

1-1/2 cups sifted GOLD MEDAL Flour
1/4 tsp. soda
1/2 tsp. salt

Color 2/3 of dough red or green. Mold this into 1-1/2″ x 10″ roll and chill. For bell shape, squeeze top half together, leaving lower half flared and curving like a bell. For tree shape, squeeze into triangle.

Save 1/4 cup of white dough in form bell clappers or tree trunks. Roll out rest of white dough on paper into a 10 x 4″ rectangle large enough to cover colored dough. Trim edges. Wrap around colored dough. Chill.




Heat oven 375 F (quick moderate). Slice dough with sharp knife. 1/8″ thick. Place on ungreased baking sheet 1/2″ apart. Press tiny balls of white dough in bottom of bells to form clappers, or to trees to form trunks. Bake 8 to 10 minutes. Makes about 5 dozen.