Spaghetti and Meat Balls

I dont know what it is about 1940s recipes, but they are really tasty. These meatballs from Better Home and Gardens Magazine, September 1942, are no different. Using Italian seasoning, garlic and parmesan cheese the flavours really hit the spot. 

There were plenty of meatballs so I froze some for a later date and there was enough sauce leftover to mix with pasta for another meal.

1 onion, chopped 

3 tablespoons fat
1 No. 2 can (2 1/2 cups) tomatoes
2 6 ounce cans tomato paste
2 cups water
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
1 bay leaf
3/4 pound ground beef
1/4 pound ground pork
1 cup fine, dry bread crumbs
½ cup grated Parmesan cheese
1 sprig parsley, chopped
1 clove garlic, minced

1/2 cup milk
2 beaten eggs
Salt and pepper
18-ounce package long spaghetti

• Brown onion in hot fat
• Add tomatoes, tomato paste, water, salt, pepper, sugar, and bay leaf. 
• Cook slowly 1 hour. 
• Combine remaining ingredients except spaghetti
• Mix thoroughly; form in small balls. 
• Brown in hot fat.
• Add to sauce and cook over low heat 15 minutes. 
• Cook spaghetti in boiling, salted water until tender
• Drain and rinse with hot water. 
• Pour sauce and meat balls over spaghetti in serving dish. 
• Sprinkle with additional Parmesan cheese, if desired. 

Magazine illustration

Better Home and Gardens Magazine, 
September 1942

Jackpot Casserole

 Better Homes and Gardens Magazine

September 1948

Honey Brownies

This Brownie dessert comes from the Your Gas Range Cook Book, 1940. They were quick to make and surprisingly tasty, but don’t make this recipe if you are craving chocolatey brownies. They tasted more like honey than chocolate. At first hubby wasnt impressed."Where's the chocolate?" he asked. But the more he chewed, and they were very chewy, the more he enjoyed. Good thing he likes Honey

1/4 c fat
1/2 c sugar
1/2 c honey
2 eggs
2 squares (2 oz) chocolate
1/2 c flour
1/4 tsp soda
1/4 tsp salt
3/4 c nut meats (optional)

• Cream the fat and add the sugar gradually. 
• Add the honey and mix thoroughly. 
• Beat the eggs and add to the creamed mixture. 
• Add melted and slightly cooled chocolate. 
• Mix well. 
• Sift flour before measuring and then sift the flour, soda, and salt together. 
• Add the sifted ingredients and nuts to the first mixture. 
• Pour into a greased 9×9 inch square pan. 
• Bake at 300°F for 55 minutes. 

Your Gas Range Cook Book, 1940

Hamburger Pie

A very simple dish from Better Homes and Gardens, August 1946. It makes and tastes almost like a Cottage Pie.. but Im not sure why we leave the middle of the mashed potato topping open!

The only changes I made to the original recipe.. was to add some chopped carrots that were leftover from another meal... and a few splashes of Worcestershire sauce. 

Not too bad at all!

4 potatoes
1 pound lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (15 ounce) can green beans, drained

Salt and pepper to taste

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. 
• Peel and quarter potatoes, and introduce into boiling water; 
• Cook until tender, about 15 minutes. 
• Drain and mash. Set aside.
• Meanwhile, In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. 
• Stir in tomato soup and green beans. 
• Pour into a greased 9x13 baking dish. 
• Top with well seasoned mashed potatoes in a ring around the meat mixture (do not cover meat).
• Bake in preheated oven 30 minutes, until potatoes are golden

Better Homes and Gardens Magazine
August 1946

Wartime Cauliflower Cheese with Bacon

This  Cauliflower Cheese is based on a war time recipe by Marguerite Patten. I make it quite often served with potatoes and vegetables, or as a side dish to meat, We have even been known to have leftovers for breakfast with bacon or sausage. You can leave out the bacon, but it does help the flavour

1 fresh cauliflower

2 tablespoons cornstarch
1/2 pint milk
1 onion or 1 leek
2-4 oz of bacon
2 oz cheese
salt and pepper to taste
horseradish or mustard to taste
knob of butter

• Steam or boil the cauliflower and then drain well
• While it’s cooking make the sauce. 
• Mix the cornstarch into a thick paste with a little of the milk
• Add the rest of the milk and add a knob of butter.
• Place on heat and slowly bring to a simmer stirring all the time
• Lower heat and add in salt & pepper, a little horseradish or dried mustard
• Fry onions or leeks and chopped bacon in a separate pan
• When browned add to white sauce and mix in well
• Place cauliflower in an overproof dish
• Pre-heat grill/broiler to quite high
• Pour THICK sauce over the top
• Grate the 2 oz of STRONG cheddar over the top, sprinkle with salt and pepper
• Place under grill until topping is nice and browned

Spanish Shrimp

A  quick and easy dish from "Your Gas Range Cook Book" 1940. The amount of chili in the recipe gave it a slight warmth but not overwhelming. A very flavourful and tasty dinner

3 cups hot boiled rice

2 tablespoons fat

2 onions  sliced

4 stalks celery, chopped

1 teaspoon salt

1 tablespoon flour

2 cups tomatoes

2 cups canned or cooked peas

1 tablespoon vinegar

1 teaspoon sugar

1½ cups cooked shrimp

2 tablespoons chili powder

1 cup water

• One cup raw rice cooked in 3 cups boiling water yields 3 cups cooked rice
• Cook the onions and celery in the fat until brown, 
• Add flour, seasonings. and slowly add the water. 
• Cook 15 minutes. 
• Add tomatoes, peas, vinegar, sugar and shrimps 
• Continue cooking 10 minutes more or until shrimps are throughly heated 
• Mold rice either in cones or ring, and surround with Spanish shrimp. 
• Serve from large chop plate.
• Amount-6 servings.

Your Gas Range Cook Book 1940

Grandma Addi's Leftover Meatloaf Chili

 As in my Grandmothers day, I am a believer of waste not want not. In my kitchen, no food is ever thrown away. It is either frozen, canned or as in the case of  these leftovers, repurposed into a different dish. This recipe comes from my mother in laws kitchen, scribbled on a piece of paper with the words "from Mom" and "very good" in the top corner.

So last weeks meatloaf was made into this incredibly quick and easy chili. Her recipe says to divide into two serving bowls and sprinkle with cheese, but I wanted it to go a bit further and served it over rice with a cucumber and tomato salad 

A very tasty dish, not too spicy, and I will make it again

1 1⁄2 - 2cups leftover meatloaf 
1⁄4 cup chili powder
1(15 ounce) can undrained kidney beans
1(14 1/2 ounce) can undrained diced tomatoes
1cup sharp cheddar cheese, divided (optional)

• In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
• Heat and stir until seasonings are well blended.
• Add meatloaf and stir until meat is heated, about 15 minutes.
• Divide into two serving bowls, and if desired top with equal amount of cheese.