Kitchen Historic: 7-Layer Casserole (1950s) new kitchenhistoric.blogspot.com. Modernized Recipe: 1. Preheat the oven to 350F. 2. In a 9x13 pan, layer the rice, corn (salt and pepper to taste), 8 ounces of tomato sauce, 4 ounces of water, onion, green pepper, ground beef (salt and pepper to taste), remainder of tomato sauce and water, and bacon.
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Hello all! Welcome to another edition of my adventures in cooking old school. As a brief summary, for those new to my blog, I have a small collection of cookbooks dating between 1895 to 1950. I am currently attempting recipes from a 1903 Good Housekeeping cookbook. This week, I attempted to make BOSTON BROWN BREAD,…
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Check out our good housekeeping 1950s selection for the very best in unique or custom, handmade pieces from our shops.
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We've got recipes that will work as appetizers (hello, bacon and cheese deviled eggs) or even cuts of tender protein (looking at you spicy jerk drumsticks). We've also thrown in a couple of low-carb dessert options because everyone deserves a treat.
The June 1954 issue of Good Housekeeping includes recipes to arm the aforementioned ideal housewife for an onslaught of weekend occasions, including an unexpected visit from the neighbors, a heat wave, a picnic, “entertaining teen-agers,” and a nuclear attack (that last one I made up).
Frozen foods, casseroles, “exotic” ingredients (think pineapple, ham, and pineapple-and-ham casseroles), TV dinners, bomb-shelter pantries, and the rise of the ideal housewife: Welcome to the 1950s.