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Retro Recipe And Cooking Tips Exchange

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Retro Recipe And Cooking Tips Exchange

Members who love to eat and/or cook can share ideas, tips, meal planning suggestions with others. What are your favorite  passed down recipes? Learn about history in the kitchen.

Image courtesy ofhttp://thehistorykitchen.com/

Members: 34
Latest Activity: May 4, 2017

About this group.

Members who love to eat and/or cook can share ideas, tips, meal planning suggestions with others. What are your favorite recipes passed down from mom/dad or a favorite loved one?

Show us your foodie photos.

Help newbies learn to cook.

Tell us your cooking secrets?

Do you use vintage pots and pans?

Post pictures of your kitchen, your stoves and refrigerators.

Excahnge new recipes you just tried.

Offer holiday and party meal suggestions. 

Learn about the history of food and the kitchen.

 

Discussion Forum

1930 LADIES HOME JOURNAL "uneeda bakers" ad ...framed

Started by BikerBonnie Apr 11, 2017.

Baking For Loved Ones Has Real Psychological Benefits, Experts Say

Started by C. Dianne Zweig Editor's Desk Apr 8, 2017.

Cheese Porcupine Recipe

Started by C. Dianne Zweig Editor's Desk Jan 26, 2016.

Perfection Salad

Started by C. Dianne Zweig Editor's Desk Jan 4, 2016.

21 Truly Upsetting Vintage Recipes

Started by C. Dianne Zweig Editor's Desk Jan 4, 2016.

Curly Franks, 1964 – A Mid-Century Recipe Re-Run

Started by C. Dianne Zweig Editor's Desk Jan 4, 2016.

Thanks! 1 Reply

Started by Patricia. Last reply by C. Dianne Zweig Editor's Desk Jan 2, 2016.

Retro Cocktail Party: Betty Crocker

Started by C. Dianne Zweig Editor's Desk Dec 24, 2015.

Four Roses Eggnog Recipe from Life Magazine

Started by C. Dianne Zweig Editor's Desk Dec 24, 2015.

Betty Crocker Homemade Egg Nog

Started by C. Dianne Zweig Editor's Desk Dec 24, 2015.

20 Easter EGG TUTORIALS! The 36th Avenue

Started by C. Dianne Zweig Editor's Desk Mar 20, 2014.

Easter Egg Cake: Vintage Ad & Recipe by Dying For Chocolate

Started by C. Dianne Zweig Editor's Desk Mar 20, 2014.

A fabulously easy, festively fun 1950s Easter Cake recipe by Chronically Vintage

Started by C. Dianne Zweig Editor's Desk Mar 20, 2014.

A Retro Christmas Party Planner BY MEGAN KRIGBAUM

Started by C. Dianne Zweig Editor's Desk Dec 17, 2013.

Gingerbread Pancakes by Recipe Rewind 1 Reply

Started by C. Dianne Zweig Editor's Desk. Last reply by BikerBonnie Dec 8, 2013.

What the Union Soldiers Ate – Civil War Beef Stew 1 Reply

Started by C. Dianne Zweig Editor's Desk. Last reply by Ben Brylski Dec 4, 2013.

American Cakes – Cider Cake 1 Reply

Started by C. Dianne Zweig Editor's Desk. Last reply by CraveCute Dec 3, 2013.

The Old Fashioned Way: Homemade Ginger Beer

Started by C. Dianne Zweig Editor's Desk Nov 29, 2013.

Comment Wall

Comment

You need to be a member of Retro Recipe And Cooking Tips Exchange to add comments!

Comment by C. Dianne Zweig Editor's Desk on October 20, 2013 at 8:02pm
Comment by C. Dianne Zweig Editor's Desk on October 20, 2013 at 6:53pm
Comment by C. Dianne Zweig Editor's Desk on October 20, 2013 at 6:49pm
Comment by C. Dianne Zweig Editor's Desk on October 20, 2013 at 6:34pm
Comment by Lillian Dunbar on August 19, 2013 at 8:40am

GREAT CAESAR'S TOAST

I remember my mom making this when I was a kid.

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup creamy Caesar salad dressing
1 cup herbed croutons or 1 cup cheddar flavored crouton, crushed
1/4 cup parmesan cheese, grated

Preheat oven to 375°.
Lightly grease cookie sheet.
Separate dough into 4 rectangles. Firmly press perforations to seal. Brush generously with salad dressing. Cut each rectangle crosswise and then lengthwise into 4 smaller rectangles.
With a spatula lift each rectangle and invert into crushed croutons, press gently. Place crumb side up on the prepared cookie sheet. Sprinkle with parmesan.
Bake at 375° for 12-14 minutes or until golden brown.

Comment by C. Dianne Zweig Editor's Desk on July 28, 2013 at 12:01pm
Lillian looks good, keep on posting, thanks .
Comment by Lillian Dunbar on July 28, 2013 at 12:00pm

Three Bean Baked Beans (a barbecue-flavored bean casserole)

3 -15 oz. cans of three different colored beans, drained (I find black beans, navy beans and pinto beans work well, but have also used black eyes peas, soy beans and Great Northern beans in different combos)

1 cup cooked ham cut in ¼” cubes or 2 cans chunk ham, flaked (the meat may be omitted if you desire a vegetarian style dish)

Mix all above ingredients together in a cooking pot.

Prepare sauce:

½ cup chili sauce

½ cup barbecue sauce

¼ cup dark molasses

¼ cup steak sauce

2 Tbsp. Worcestershire sauce

2 Tbsp. brown prepared mustard (or 1 tsp. dry powdered mustard)

1 tsp. garlic powder

1 tsp. onion powder

(optional, if you desire a more spicy variety)

½ tsp. cayenne pepper

1 Tbsp. Tabasco sauce

Mix all sauce ingredients in a small saucepan and warm to a simmer, stirring occasionally. When warm, pour over beans and mix to distribute. Bake at 350o for 1 hour until hot and bubbly.

Comment by Lillian Dunbar on July 28, 2013 at 11:57am

My Stuffed Peppers

6 large or 8 medium green bell peppers

1 pkg ground turkey

1 cup instant rice

1 cup water

1 - 15 oz. can diced carrots, drained

1 - 15 oz. can whole kernel corn, drained

1 large can mushroom pieces, drained

1 large can crushed tomatoes

salt, ground black pepper, cayenne pepper, garlic powder (all to taste)

Wash peppers and cut off tops about 1/2 to 3/4 inch down from top. Remove seeds and membranes. Place in a large casserole dish and set aside. Bring one cup of water to a boil and add one cup of instant rice, return water to a boil, turn off heat, cover pan and set aside for at least 5 minutes. Meanwhile, brown turkey on a large skillet or Dutch oven, breaking up large chunks with spatula. Add seasonings to taste. When meat is thoroughly cooked, stir in cooked rice, drained carrots, drained corn and drained mushrooms. Heat this mixture through. When warm, spoon filling into prepared peppers until it is nicely rounded on top. Replace pepper caps. Pour tomatos over all and bake at 375 for 90 minutes.

Comment by C. Dianne Zweig Editor's Desk on July 23, 2013 at 9:25am
Charles
Thanks for the tip. Can you share some recipes in this group, It's too sticky to go out and hunt for her magazine.

Thanks
Dianne
Comment by C. Dianne Zweig Editor's Desk on March 23, 2013 at 9:53am

 

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