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                -Julia Child

Home of Retro Recipes

Baked Banana Steak

Baked Canadian Bacon

Baked Ham with Glazed Apricots

Bavarian Beef Stew

Beef Loaf

Beef Roast with Vegetables

Breaded Veal Cutlets

Budget Beef Noddle Casserole


Cabbage Patch Stew

Cabbage Rolls

Canadian Bacon and Scalloped Potatoes

Cedric’s Casserole

Cheese Soufflé

Chicken à la King

Chicken in Cream

Chicken Scrapple

Chicken Tetrazzini

Chili Enchiladas

Chippy Chicken

Columbus Casserole

Company Casserole

Crab Croquettes

Curried Lamb with Rice

Egg Foo Young

Fiesta Tamale Pie

Filipino Beef Loaf

Frankfurter Dinner

French Ragout

Fruity Pork Skillet

Ham Platter Dinner

Ham Stuffed With Spinach

Hungarian Goulash

Irish Italian Spaghetti

Jellied Chicken

Jellied Ham Loaf

Layered Meat Loaf

Little Chicken Pies

Liver and Bacon Patties

Liver Loaf

Lobster Thermidor

Meat Balls in Sour Cream Gravy

Meat Loaf

New England Boiled Dinner

Noodles Romanoff

Pork and Corn Roast

Pork and Sweet Potato Pie

Pork Chops Topped With Stuffing

Pork Chops with Prunes

Pot Roast

Pressed Chicken

Quick Chicken Stew

Rabbit Stew

Salmon and Spaghetti Bake

Salmon Loaf

Salmon Supper



Skillet Meat Loaf

Somerville Meat Loaf

Spam Roast Dinner

Spanish Meatballs with Cornmeal

Springtime Skillet Dinner

Steak and Kidney Pie

Steak Continental

Steak Roll-Up

Stuffed Beef Tenderloin

Stuffed Ham

Swedish Meatballs

Tamale Pie

Tongue with Blackberry Sauce

Tuna Noodle Casserole

Tuna Puff Casserole

Turkey Bombay

Turkey Country Style

Veal Noodles

Cedric’s Casserole

6 servings

1 medium onion, chopped

3 tablespoons butter

1/2 pound ground beef

3/4 teaspoon salt

1/8 teaspoon pepper

3 cups shredded cabbage

1-10 1/2 can condensed tomato soup

Preheat oven to 350 degrees.

Melt the butter in a large saute pan, then add the onions and cook until translucent. Add the ground beef, salt and pepper, continue cooking until well done but not brown, remove from heat.

Spread the cabbage in the bottom of a 2 quart casserole dish. Cover with the meat mixture. Pour the soup over the top.

Cover and bake for 1 hour.

Fiesta Tamale Pie

8-10 Servings

1 small onion, minced

1 clove garlic, minced

3 tablespoons butter

3 tablespoons olive oil

1 pound ground beef

1/2 pound pork sausage

3 1/2 cups canned tomatoes

2 1/2 cup canned corn

2 teaspoons salt

2 teaspoons chili powder

20-24 pitted black olives

1 cup corn meal

1 cup milk

2 eggs, beaten

1 1/2 cups grated American cheese

Preheat oven to 350 degrees.

Heat butter and olive oil, add onion and garlic, saute until onion is translucent. Add the meats and cook until browned. Stir in the tomatoes, corn, salt and chili powder, simmer for 20 minutes.

Mix in olives and pour into an 11x7 inch casserole.

Mix together corn meal, milk and eggs in a small bowl and spread over the meat mixture.

Sprinkle with grated cheese and bake for 1 hour.