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The Very Retro Recipes

How Our Ancestors Used to Eat

BY

Stephanie Sharp

License Notes

Copyright 2021 by Stephanie Sharp All rights reserved.

No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing.

The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.

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Table of Contents

Introduction

Variety is the spice of life and almost all of us love eating something new once or twice a week.

If you are planning to spend some quality time with your family then, you need to create some delicious recipes at home.

With this book, you can get plenty of food choices about different types of retro/vintage recipes that you can easily prepare for your loved ones such as Cream of Asparagus Soup, Chicken Mushroom Casserole, Baked Ham with Pineapple, Ambrosia Salad, Nutty Stuffed Mushrooms, Tuna Mushroom Casserole, Lemon Chiffon Cake, Beef Burgundy, Taco Pie, Polynesian Peach Chicken, Turkey Scallopini with Marsala Sauce, Black Forest Chocolate Torte, Old Fashioned Goulash, Classic Tiramisu, Frozen Mud Pie, Tater Tot Casseroles, Cajun Shrimp Skillet, Crab & Spinach Dip, Italian Zucchini Crescent Pie, Frozen Mocha Cheesecake, Double dark brownie pie and many more.

Become a cooking expert on retro recipes. Just turn the pages over, and amaze your family with your cooking skills.

1950s Recipes

Cream of Asparagus Soup

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4 persons

You can add cheese and bacon or add broccoli with shredded carrots, broiled asparagus spears and cauliflower to this soup. You can even cook it with green onion, shallots, vegetable broth, and potatoes.

Ingredients

• 2 pounds asparagus, ends trimmed & cut into small pieces, preferably 1"
• cup heavy cream, plus additional for garnish
• 2 cups chicken broth, low-sodium
• 1 garlic clove, minced
• 2 tablespoons butter
• Freshly ground black pepper & kosher salt to taste

For Garnish:

• Chives & dill, freshly chopped

Directions

Over medium heat in a large, heavy pot, heat up the butter until melted. Add and cook the garlic for a minute, until fragrant. Add in the asparagus and then, season with pepper and salt to taste, continue to cook the ingredients for 5 minutes, until turn golden. Add broth, give the ingredients a good stir. Cover & let simmer for 12 to 15 minutes, until asparagus is tender but still somewhat green.

Once done, puree the soup carefully using a regular or immersion blender. To avoid overheating the soup, dont forget to remove the lid of your blender a couple of times (if using regular blender).

Next, add the pureed soup back to the pot & immediately stir in the cream. Continue to cook over low heat until warm and then, season with pepper and salt to taste.

Just before serving, garnish your soup with more of cream & herbs. Enjoy.

Nutritional Value : kcal: 210, Fat: 16 g, Fiber: 4.6 g, Protein: 8.2 g

Cottage Pie

Prep Time: 30 minutes

Cooking Time: 1 hour & 10 minutes

Servings: 8 persons

You can sub the ground sausage with ground lamb. Once you prepare this recipe, you would be preparing it often for your loved ones. Feel free to serve this delicious recipe with a glass full of red wine.

Ingredients

For Mashed Potatoes

• cup milk
• 2 pounds russet or Yukon gold potatoes
• cup parmesan cheese, freshly shredded
• 4 tablespoons butter
• cup sour cream
• Pepper & salt, to taste
• cup cheddar cheese, shredded, for topping

For Filling:

• 1 pound each of lean ground beef, and ground sausage
• 3 garlic cloves, minced
• 1 small yellow onion, chopped
• 2 cups beef broth
• 1 to 2 medium-sized carrots, chopped (approximately 1 cup)
• 2 celery ribs, chopped
• cup white flour
• 2 tablespoons Worcestershire sauce
• 1 cube beef bouillon
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme, chopped (or teaspoon dried thyme)
• 2 bay leaves
• cup corn, frozen
• cup peas, frozen
• 1 teaspoon fresh rosemary, chopped (or teaspoon dried rosemary)
• teaspoon black pepper
• 1 teaspoon salt

Directions

Preheat your oven to 375 F in advance.

For Mashed Potatoes: Fill a large saucepan with water (approximately 3) and then, add in the potatoes. Cover & bring it to a boil, over high heat. Cook for 12 to 15 minutes, until the potatoes turn fork tender.

Drain, leaving the potatoes inside the pot. Cover & let steam for a couple of minutes.

Once done, using a potato masher, lightly mash the cooked potatoes (dont over-mix). Add butter followed by milk, sour cream, parmesan cheese, pepper and salt, give the ingredients a good stir until just smooth, set the mix aside until required.

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