1950's Dinner Ideas!

Описание: Hello Darlings! In this weeks video I share some delicious dinner recipes from the 40's, 50's and 60's. Sometimes we make the same meals over and over again for dinner so it's nice to add some new meals into the rotation! I hope you enjoy the video and let me know if you make any of these recipes!
Lots of love,
Sage Xx

Recipes Below!

Fish Pie - Laurel Recipe Book 1946
1 Fish suitable for baking, or Fillets of Whiting
Make a sauce of: ---
1/2 pint Milk
1 dessertspoon of Flour
Piece of butter size of walnut
1 teaspoon chopped parsley
Salt and pepper
Breadcrumbs

Butter a pie-dish, sprinkle the sides and bottom of dish with the breadcrumbs.
Lay fish in this dish with a layer of white chopped onion, dust with salt and pepper, and a few drops of lemon juice, then the white sauce, with a covering of breadcrumbs and a little butter on top. Bake in a moderate oven for about 1 hour.

Pizza Loaf - Better Homes and Gardens 1964
1 1/2 pounds ground beef
1 8-ounce can (1 cup) tomato sauce (I used Passata)
3/4 cup quick-cooking rolled oats
1/4 cup chopped onion
1 egg
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 teaspoons mono-sodium glutamate (I didn't use this)
3/4 to 1 teaspoons pepper
1 6-ounce package sliced Mozzarella cheese

Combine all ingredients except cheese; mix thoroughly. Divide meat mixture in thirds. Pat 1/3 in bottom of 9 1/2 x 5x3-inch loaf pan; cover with half the cheese. Repeat layers, ending with meat.
Bake in moderate oven for 1 hour. Makes 5 or 6 servings.

Lentil or Pea Soup - The Commonsense Cookery Book 1951
6 ozs. split peas or lentils
1 large carrot
1 large turnip
1 onion
1/2 head celery
5 pints water
4 level tablespoons flour
1 dessertspoon dried mint
Some bacon bones or rind
1 dessertspoon salt
12 peppercorns
9 cloves
1 blade of mace (if you don't have this you can use nutmeg instead)
Croutons of toast

1. Soak the peas or lentils overnight in some of the cold water.
2. Place them in a large saucepan with the bacon, salt, and remaining water.
3. Bring slowly to the boil.
4. Prepare, wash and dry the vegetables, grate them or slice thinly.
5. Add them, and boil slowly 3 hours.
6. Rub through a coarse sieve or colander. A cupful at a time. (I skipped this step and instead blended all the vegetables with an immersion/stick blender).
7. Return to saucepan, add the dried mint, and bring to the boil.
8. Blend the flour smoothly with cold water.
9. Add to soup and stir until boiling,
10. Serve hot with small croutons of toast.

Italian Spaghetti Sauce - Better Homes and Gardens 1950
1/2 cup onion slices
2 tablespoons olive oil or salad oil
1 pound ground beef
2 cloves garlic, minced
2 1-pound cans (4 cups) tomatoes
2 8-ounce cans (2 cups) seasoned tomato sauce (I used Passata)
1 3-ounce can (2/3 cup) broiled sliced mushrooms
1/4 cup chopped parsley
1 1/2 teaspoons oregano or sage
1 teaspoon salt
1/2 teaspoon monosodium glutamate (I didn't use this)
1/4 teaspoon thyme
1 bay leaf
1 cup water

Cook onion in hot oil til golden. Add meat and garlic; brown lightly.
Add remaining ingredients; simmer uncovered 2 to 2 1/2 hours or til thick.
Remove bay leaf. Serve on hot cooked spaghetti. Pass bowl of grated Parmesan cheese. Makes 6 servings.

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