Meat Dish Recipes from the 1950s – Final Part

These forgotten meat dish recipes can save your life in hard times, in recovery after a disaster or in a period of famine.

Spanish Chicken Loaf

dish recipes

2 cups cooked rice, 2 eggs slightly beaten, 1/2 cup soft bread crumbs, 3/4 cup tomato juice, 1/2 teaspoon salt, 1/4 teaspoon paprika, 2  6-oz. cans Swanson Boned Chicken, 2 tablespoon diced pimiento, 1 teaspoon minced onion, 1/4 diced celery, 1/2 diced green pepper.

Blend all ingredients thoroughly and pour into a well-greased loaf pan. Bake in a moderate oven (350°) until firm, about 40 minutes. Loosen sides from pan and unmold on tray. Makes 8 servings.

Green pepper rings, pimiento, and hard-cooked egg slices make colorful garnish.

You can get this Spanish Chicken Loaf all ready for baking a day ahead and keep it in the refrigerator. Just remember to allow additional baking time to remove the chill.

This is just one of the delicious dishes you can make with Swanson Boned Chicken. It’s wonderful for sandwiches and salads,too. The instant you open the can you get a wonderful aroma of rich chicken goodness, for Swanson Boned Chicken is cooked just once – pressure-cooked right in the can – so all the rich, natural juices remain. Try it!


Tuna’n Waffles

dish recipes

Blend 1 can Campbell’s Cream of Mushroom Soup with 1/3 cup milk, 1 cup drained, flaked tuna (7-oz. can) and 1/4 cup sliced stuffed olives. Heat thoroughly. Pour over 4 crisp waffles.

Presto, a quick’n easy dinner for 4.


Mushroom Salmon Loaf

dish recipes

2 cups salmon, flaked, 1 1/2 cups dry bread crumbs, 1/2 cup minced green pepper, 2 eggs, slightly beaten, 1 can (1 1/4 cups) Campbell’s Cream of Mushroom Soup. Combine ingredients as listed and mix lightly. Pack firmly into a greased, small loaf pan. Bake in a moderate (350° F) oven for about 1 hour or until done.

Turn out on a warm platter. Serve with Mushroom Sauce. Enough for 6.

Mushroom Sauce: Heat 1 can (1 1/4 cups) Campbell’s Cream of Mushroom Soup with 1/4 cup of milk, stirring constantly. Pour over Salmon Loaf or serve in a side dish.


Highland pot roast

dish recipes

2 pounds rump beef, in 1 piece, 2 tablespoons shortening, 8 small potatoes, peeled, 2 stalks celery, cut into 2-inch pieces, 4 medium or small carrots, quartered lengthwise, 1 tablespoon salt, 1/4 teaspoon pepper, 16 dried apricots, washed, 1 cup sliced mushrooms, 1 cup Heinz Tomato Ketchup. Heat oven to 325° F. (moderate). Brown beef in shortening in Dutch oven over medium heat.

Arrange vegetables around meat. Sprinkle with salt and pepper. Top meat with apricots and mushrooms. Pour ketchup over all. Cover.

Bake 2 hours or until meat and vegetables are tender. Baste occasionally. Add a little water if thinner gravy is desired.

Makes 8 servings.


Fried Chicken Far East Style

1 frying chicken (disjointed), Crisco for frying, salt and pepper, flour.

Souce: 2 tablespoons melted Crisco, 2 tablespoons flour, 1 teaspoon salt, 1 cup chicken bouillon, 1 1/2 teaspoon curry powder (if desired). Roll chicken in seasoned flour. Melt Crisco in skillet – have melted Crisco about 1/4 inch deep. Fry chicken slowly until brown on all sides – add more Crisco if necessary.

Cover skillet, cook chicken over low heat for 20 minutes or until tender.

To make sauce, melt Crisco, stir in flour. Slowly add chicken bouillon and, for that exotic Far East flavor, curry powder. Cook, stirring constantly, until sauce is smooth and thickened – about 10 minutes to blend the flavors. Season with salt to taste.

Arrange chicken on platter with rice cooked with white raisins. Serve with curry sauce.


Carnation Creamed Tuna recipe

1/2 cup Carnation Evaporated Milk, diluted with 1/2 cup water, 1 tablespoon butter, 1 tablespoon flour, 1/4 teaspoon salt, 1 cup (7-oz. can) tuna. Melt butter in saucepan over medium heat. Stir in flour and salt; cook 1 minute; remove from heat and add 1/4 cup milk. Blend carefully until smooth.

Add remaining milk and return to heat, stirring constantly until sauce thickens. Add tuna and serve immediately over toast slices or browned noodles. Garnish with pimiento or sliced olives, if desired. Makes 4-6 servings.


Bacon and eggs pie recipe

Pastry: 4 ozs. crust pastry.

Filling: 3 ozs. bacon rashers, 2-3 ozs. grated cheese, 1/2 teaspoon dry mustard, 1 small tin of Carnation Milk, 2 eggs.

Line a 7″ flan tin or deep pie plate with pastry. Prick well. Beat eggs, add the chopped bacon, grated cheese and mustard. Stir in the Carnation Milk. Pour into pastry case. Bake in hot oven 400° for 4 min. Will serve four.


Pork chops in the corn

dish recipes

4 shoulder pork chops, 1/2 cup evaporated milk, 1/4 cup fine dry bread crumbs, 2 cups DEL MONTE Golden Cream Style Corn (1 No. 303 can), 2 eggs, 4 tablespoons chopped onion, 3/4 teaspoon salt, 1/4 teaspoon celery salt.

Garnishes: Stuffed green olives, sliced, and parsley.

Brown chops on both sides. Pour off fat. Season chops; arrange along slices of 5 or 6-cup baking dish not over 2″ deep. Mix crumbs, milk, corn, eggs and seasoning in pan in which chops were browned. Pour into baking dish. Bake in slow oven (325° F.) about 45 min. or till sharp knife inserted in center comes out clean. Garnish as shown, if desired. Serves 4.

Also read: Civil War Recipes – Improvised Cooking for Preppers


Corn-Crisped Chicken recipe

old dish recipes

So easy… you just roll it in PET Evaporated Milk and corn flake crumbs!

Dip pieces of 2 1/2 to 3-lb. broiler-fryer in 1/2 cup PET Evaporated Milk. Roll in mixture at 1 cup corn flake crumbs, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in shallow pan lined with aluminum foil, and bake at 350° for 1 hour or until tender.


Golden-Fry Batter Recipe

old dish recipes

1 cup sifted GOLD MEDAL Flour, 1/2 cup MAZOLA Corn Oil, 1 1/2 cups milk, 1 egg. Blend oil and flour.

Add egg and milk. Beat with rotary beater until smooth. Bather will be thin. Dry food thoroughly; then coat generously with unseasoned flour. Dip into batter, letting excess drip off. Fry in Mazola (375°) 3 to 4″ deep until golden brown. (Use chicken 2 1/2 lbs. or under, fry until tender).

Drain on absorbent paper, season, serve.


For other meat dish recipes make sure you read the parts I and II of the article:

Meat Dish Recipes from the 1950s – Part I

Meat Dish Recipes from the 1950s – Part II

Self-sufficiency and Preparedness solutions recommended for you:

Survival System (Learn The 7 Secrets Every Family Must Know To Survive Any Disaster Or Crisis)

Food for Freedom (If I want my family to survive, I need my own food reserve)

Liberty Generator (How to gain complete energy independence)

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