retro recipes

For an even easier version of chipped beef on toast, use canned cream of mushroom soup as the base. Add the chopped beef, heat it up, and serve.

Chipped Beef On Toast

butter

flour

milk

beef

Garlic powder and pepper,

Toast

Chopped parsley, for serving (0ptional)

Cut dried beef into thin strips.

Melt butter in a large sauce pan. Add...

Melt butter in a large sauce pan. Add flour and mix well.

Slowly add in milk, stirring to remove any...

Slowly add in milk, stirring to remove any lumps. Continue heating for a few minutes, until mixture heats and thickens. Add beef. Stir in garlic powder and pepper, if desired.

Serve warm sauce over toasted bread. Top with...

Serve warm sauce over toasted bread. Top with chopped parsley, if desired.

Choose two or three fillings from the list below. I used ham salad, egg salad, and Cheez Whiz.

Ribbon Sandwiches

Egg salad

Ham salad

Tuna salad

Chicken salad

Roast beef spread

Pimento cheese

Cheez Whiz

Tofu egg salad

Butter

For each sandwich you will need 4 horizontal...

For each sandwich you will need 4 horizontal slices of bread. Start by buttering all sides except for the ones facing outward.

 Lay one of the slices with an unbuttered...

 Lay one of the slices with an unbuttered side down on the countertop. Spread on about 1 cup of desired sandwich filling. Top with a slice of bread that is buttered on both sides. Spread on about 1 cup of another sandwich filling on top. Top with another slice of buttered bread, followed by another cup of filling. Finally, top with the remaining slice of bread without butter on the top.

Using a serrated knife, cut off the outer...

Using a serrated knife, cut off the outer crust of the bread. Proceed with cutting into sandwiches, about one inch thick.

Lay sandwiches on a serving platter and serve...

Lay sandwiches on a serving platter and serve immediately, or cover with plastic wrap and serve later (you don't want the sandwiches to dry out!)

Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert

Profiteroles

butter(preferably unsalted),

tbsp caster sugar

strong white flour,sifted

eggs,lightly beaten

double cream

vanilla extract

cocoa powder

caster sugar

Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.

To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

Cottage Cheese Salad

cottage cheese

sour cream

mayonnaise

tomato,

Vidalia onion, finely chopped

green bell pepper, chopped

English cucumber,

Kosher salt and pepper,

In a medium bowl, stir together the cottage cheese, sour cream, and mayonnaise. Add tomato, onion, bell pepper, and cucumber and season to taste with salt and pepper.

These sausage balls with cream cheese and bisquick are so dang addictive and easy to make! Spicy sausage, tangy cream cheese, sharp cheddar cheese, bisquick and fresh scallions are mixed together and then baked until golden brown.

Cream Cheese Sausage Balls with Bisquick

lb Spicy Pork Sausage (ground and room temperature)

oz block Cream Cheese (room temperature)

Sharp Cheddar Cheese (shredded (or pepper jack))

Bisquick

Scallions (finely chopped **optional**)

garlic powder (**optional**)

tbsp mayo

tbsp sweet chili sauce

OR MY 3 Ingredient Honey Mustard

Preheat your oven to 400F degrees.

Place the room temp sausage, cream cheese, cheddar, bisquick and scallions in the mixing bowl of a stand mixer. Beat the mixture at a low speed for 1 minute (or use your hands to mash it together!) then turn the speed up and beat for another 1-2 minutes until all ingredients are combined and the mixture is pretty smooth.

Scoop out 1 inch balls and roll around in your hand to smooth them out. Place the uncooked sausage balls on a lined baking sheet and bake for 20 minutes, turning the tray halfway, until the sausage is cooked through.

Remove from the heat and place on a serving platter with desired dipping sauce.

for the sausage balls

Stir the sweet chili sauce and mayo together until combined. Serve for dipping.

If you want the dipping sauce in the video, check out my 3 ingredient honey mustard

for the dipping sauce

Here's my HACK for us that don't have a Stand Mixer. 
Put the cheeses plus Bisquik into a gallon size ZipLock bag. Close the bag and squooch to mix them together. Slice the raw sausage into 8 pieces and add to the bag. Then squooch some more to finish mixing. Let out as much air as possible and flatten into a rectangle of yummy. Refrigerate overnight (or up to 3 days). When ready to cook, cut the plastic bag open on all sides and slap yo slab onto a cutting board. Use a pizza cutter to divide the dough into 42 pieces (7 cuts one direction and 6 cuts the other way). Now roll the squares a bit to make them into balls.  SOO easy plus can do the mixing part ahead of time.

https://www.youtube.com/watch?v=WU3KDpHgXGg

Top 5 retro recipes recipes from across the web

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Chipped Beef On Toast

Ribbon Sandwiches

Profiteroles

Cottage Cheese Salad

Cream Cheese Sausage Balls with Bis...

Top 5 retro recipes recipes from across the web

The most viewed retro recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipped Beef On Toast

Ribbon Sandwiches

Profiteroles

Cottage Cheese Salad

Cream Cheese Sausage Balls with Bis...

The most viewed retro recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine