Ahhh Thanksgiving, a time for family, friends and eating until you pass out. Okay, maybe not the later. *Wink*
You may remember some of the really 'interesting' retro recipes we featured on What's Cookin' Retro Thanksgiving blog (blech!), so let's explore some more delicious vintage cooking along with some festive pinups! Happy Thanksgiving!
Take that leftover turkey and make it into a Turkey Casserole with Hellman's mayo.
1/2 cup Hellman's Real Mayonnaise
1/2 cup flour
1/2 cup turkey gravy or bouillon
2 cups milk
paprika, salt pepper
Combine mayonnaise with flour, turkey gravy or bouillon, milk, paprika, salt and pepper. Cook until thickened. Add sauce 2 to 3 cups diced turkey and bake.
Other additions: Add 1 1/2 cups cooked peas, 1 cup cooked chopped onion, 1 small can of mushrooms and their juice. Pour into greased casserole. Bake at 400˚F for 15 to 20 minutes. Serves 4.
Cranberry Jewel Salad
1 package raspberry flavored gelatin
2 cups water
1 can Ocean Spray Cranberry Sauce (jellied or whole)
Dissolve raspberry gelatin according to directions on the package. Chill until mixture begins to jell. Quarter orange, remove seeds, and put rind and pulp through food chopper. Fold cranberry sauce and orange into raspberry gelatin. Chill until firm. Serve in crisp lettuce cups. Serves 6.
The New England Yam Bake
1 (20 oz.) can pineapple slices
2 cups (17 oz. each) yams
1/4 cup flour
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
3 tbsp. margarine
1/4 cup chopped nuts
1 cup mini marshmallows
Drain the pineapple, reserving 1/4 cup of the syrup.
Line sides of a 10 × 6-inch baking dish with pineapple slightly overlapping. Arrange yams in center. Pour pineapple syrup over yams.
Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams.
Bake at 350˚F for 25 minutes. Top with marshmallows. Broil until lightly browned.
Makes 6 to 8 servings.
24 medium white onions
1/2 cup butter
1/2 cup flour
4 cups milk
Salt and pepper to taste
Dry bread crumbs
Butter for dotting
Peel onions and cook in boiling, salted water until tender (about 30 minutes). Drain thoroughly. Place in a casserole dish. Melt the butter and stir in the flour smoothly. Add milk gradually and cook, stirring constantly, until thick. Pour over onions. Sprinkle bread crumbs over top and dot with butter. Run under broiler and brown to golden. Serves 12.
1 1/2 cups canned pumpkin
3/4 cup sugar
1-1 1/4 tsp. cinnamon
1/2-1 tsp. ginger
1/4-1/2 tsp. nutmeg
1/4-1/2 tsp. cloves
3 slightly beaten eggs
1 1/4 cups milk
16 oz. can (2/3 cup) evaporated milk
19 inch un-baked pastry shell
Thoroughly combine pumpkin, sugar, salt, and spices. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell (have edges crimped high because amount of filling is generous).
Bake in a hot oven (400º) 55 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Garnish with circle of walnut halves.
Phew that's a lot of ingredients and a lot of cooking!
What is your favorite retro Thanksgiving recipe? Is there any of these recipes that you would try to make or would taste?
(all images and recipes from pinterest.com)