If you are carnivorous, just like me, you need your meat dishes and you can’t go more than a week without meat on your table. For decades, people were able to improvise and diversify their meat dishes using what little was available. Some of these meat recipes can be used even today and you will probably recognize some of them from your childhood years.
If you have any other meat recipes you feel missing from the list, please use the comment section at the bottom of the article to let us know your preferences. Also, part two and three coming soon as we aren’t done researching about the meat recipes that made it in the cooking hall of fame.
Spam ‘n’ Cheese Ribbon Loaf Vintage recipe from 1950s Spam advertising.
Cut in 8 slices 1 whole can of Spam. Mix together: 1 (3-oz.) package cream cheese, softened with a little milk; 1 tsp. lemon juice; 1 tsp. grated onion; 1 tbsp. minced parsley; and 1/4 tsp. salt. Spread between slices of Spam. Chill 4 hours (or longer; overnight if desired). Slice and serve. Good with deviled eggs or potato salad.
Dude Ranch Beans Recipe from 1950 A&P advertising.
This is another one of those meat recipes you will remember.
2 cans baked beans, any style 1/2 lb. franks cut in 1″ cubes 1 tbsp. prepared mustard 5 small cooked onions 10 slices dill pickles 2 tomatoes cut into wedges olive oil or cooking oil Place beans in shallow baking dish. Spread frank cuts with mustard. Arrange with onions, pickles and tomato slices on five skewers. Brush with oil, place on beans. Bake in hot oven (400˚F) 30 minutes or arrange on broiler pan and broil until hot and lightly browned. PS If you’re using bamboo skewers, don’t forget to soak them in water for about 30 minutes before threading them with food. Ranch House Salad: Crisp salad greens, small cubes of American cheese, chopped chives, thin strips of ham, tongue or chicken; just before serving toss together with French salad dressing.
Deviled Hot Dogs With Frenchwise Barbecue Sauce Vintage recipe from 1952 French’s advertising.
Slash tops of frankfurters, brown in skillet or on the grill. Baste and serve with Frenchwise Sauce: 1 medium onion, minced (or 1 tbsp. French’s Onion Flakes) 1 small green pepper minced (or 1 tbsp. French’s Pepper Flakes) 2 tbsp. butter 2 tbsp. brown sugar 2 tbsp. French’s Prepared Mustard 1 tbsp. French’s Worcestershire Sauce 1 tsp. salt. Combine ingredients, simmer 15 minutes. Serves 8.
Hamburger Upside-Down Bake
1 lb. hamburger 1/4 cup chopped onion 1 tsp. salt 1/2 tsp. chili powder (optional) 1 bottle Del Monte Catsup 1 can (12-oz.) Del Monte Brand Golden Whole Kernal Corn 1 pkg. (approx. 8 oz.) corn muffin mix In a 10-inch skillet with oven-proof or removable handle, combine first 4 ingredients with 1/2 cup of the catsup. (Be sure to use 10-inch skillet, or cornbread layer will be too thick.) Break meat apart with fork; fry until just brown. Push meat back around edge of skillet; spread undrained corn in center. Mix muffin batter as directed on package; pour evenly over meat and corn. Bake in hot oven (425˚F) 20 to 25 min. or until muffin layer is done. Remove from oven, let stand 5 min., and turn out upside down on warm serving plate. Heat rest of catsup and serve as sauce. Serves 4 to 6.
Definitely on top 5 on my meat recipes favorites!!
Crab Meat a la Dewey recipe from 1958 American Dairy Association advertising
2 tbsp. real butter 1 cup mushrooms — finely chopped 1/2 green pepper — finely chopped 1 1/2 tbsp. flour 1/3 cup nonfat dry milk 1/2 cup water 1/4 tsp. salt 1/8 tsp. pepper 1 egg yolk, beaten 1 pound picked lump crab meat 1 tbsp. grated Parmesan cheese 1 tbsp. dry bread crumbs Melt the butter in top of double boiler and saute chopped mushrooms and green pepper in it. Blend in flour. Add nonfat dry milk, water and seasonings. Cook until the mixture thickens. Blend in egg yolk by first adding a small amount of hot mixture to egg. Add crabmeat. Turn into four individual casseroles. Sprinkle with mixture of Parmesan cheese and bread crumbs. Bake at 350˚ F for 30 minutes.
French’s Barber-Pole Franks recipe from a 1958 French’s ad
This actually was in my Grandmother’s meat recipes book andshe often cooked for her family.
8 frankfurters large size 1 1/2 cups biscuit mix 4 tsp. French’s Mustard 1/3 cup milk plus enough French’s Mustard to fill franfurters Place franks in boiling water. Let stand 8 minutes. Measure biscuit mix into bowl. Blend mustard with milk, add to mix. Roll out into 8-inch square, 1/4 inch thick. Cut in 8 one-inch strips. Split franks half through; fill with mustard. Wrap dough in spiral around each frank. Place on greased cookie sheet. Brush with butter. Bake in hot oven, 450˚ F, 10 to 12 minutes or until lightly browned. Serve hot.
Fritos Chicken Breasts recipe from 1950 Frito advertising
Cut the breast of a boiled hen in four servings. Wrap each with a piece of bacon, securing it with a toothpick. Dip in milk and egg, roll in crushed Fritos corn chips. Fry until golden brown. Serves 4.
Fried Chicken Far East Style Vintage recipe from 1950 Crisco ad
1 frying chicken, disjointed Crisco for frying salt and pepper flour 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 about 20 minutes or until tender. Sauce: 2 tbsp. melted Crisco 2 tbsp. flour 1 tsp. salt 1 cup chicken bouillon 1 1/3 tsp. curry powder Melt Crisco, stir in flour. Slowly add chicken bouillon and, for 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 cooked rice with white raisins. Serve with curry sauce.
Heavenly Ham Loaf with Pickle Stuffing 1954 recipe
Meat layer: 2 12-oz. cans luncheon meat (code for Spam) 1 1/2 cups fine dry bread crumbs 1/4 tsp. black pepper 1/4 tsp. powdered thyme 1/2 cup finely chopped onion 2 eggs 2 cups evaporated milk Pickle Stuffing: 2 tsp. prepared mustard 1/2 cup evaporated milk 1 cup fine fry bread crumbs 1 3/4 cups sweet pickle relish In mixing bowl, shred luncheon meat into bits by running tines of fork over meat. (Or put through food chopper using medium blade). Add the 1 1/2 cups crumbs, seasonings and onion. Mix thoroughly. Beat eggs slightly with a fork, then add 2 cups evaporated milk. Add egg-milk mixture to meat mixture. Mix thoroughly. Pack half the meat mixture into well-greased loaf pan (10 1/4 x 5 1/4 x 3 inches). For the pickle layer, stir mustard into 1/2 cup evaporated milk. Add 1 cup crumbs and pickle relish and blend. Spread pickle stuffing evenly and firmly on meat layer. Pack remaining half of meat mixture over pickle layer. Bake in moderate oven (375˚F) 1 hour and 15 minutes. Makes 10 to 12 servings.
Fiesta Peach Spam Bake 1954 recipe
Drain 13-oz. can cling peach slices, reserving syrup. Slice whole Spam almost, but not quite through, into 5 sections. Place in shallow baking dish. Insert peaches between Spam slices. Arrange remaining peaches around Spam. Pour over 1/4 cup peach syrup, blended with 2 tbsp. brown sugar. Stud with cloves. Bake at 375˚ about 35 minutes.
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