Menu

Holiday appetizer recipes from the ’60s: Saucy cocktail meatballs, Cheese trees & Wreath rollups

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Christmas recipes - Campbell's Santa Sauce recipe (1969)
Santa Sauce: The holiday flavor comes straight from Campbell’s Tomato Soup.  (1969)

Holiday appetizer recipes from the '60s: Saucy cocktail meatballs, Cheese trees & Wreath rollups

Saucy cocktail meatballs

Ingredients
1 pound ground beef
2 tablespoons breadcrumbs
1 egg, slightly beaten
1/2 teaspoon salt
1/3 cup each finely chopped green pepper and onion
2 tablespoons butter or margarine
1 can Campbell’s Tomato Soup
2 tablespoons brown sugar
4 teaspoons Worcestershire
1 tablespoon each prepared mustard and vinegar

Instructions

Mix beef, crumbs, egg, [and] salt; shape into 50 meatballs. Place in shallow baking pan (13x9x2″). Broil until browned; turn once. Spoon off fat. In saucepan, cook pepper and onion in butter until tender. Stir in remaining ingredients. Pour over meatballs. Cover; bake at 350 F. for 20 minutes.

For cocktail frankfurters: Substitute 1-1/2 pounds frankfurters, cut in 1-inch pieces for meatball mixture. Proceed as above.

Philly cheese bells: The perfect retro appetizer for your Christmas party


Retro holiday appetizer: Cheese tree

Ingredients
1 can Campbell’s Tomato Soup
1/4 cup milk
1-1/2 cups shredded mild process or Cheddar cheese
4 slices toast, cut in half diagonally
4 slices cooked bacon.

Instructions
In saucepan, combine soup, milk, and cheese. Heat until cheese melts. Stir now and then. Overlap two pieces of toast.* Pour sauce over. Form tree trunk with bacon. Garnish edges of toast with finely chopped parsley. 4 servings.

*Top toast with poached egg, if desired.


Retro holiday appetizer: Wreath rollups

Ingredients
1-1/2 pounds thinly sliced round steak (1/4 inch thick)
1/2 pound fresh mushrooms
1/2 cup chopped onion
1 teaspoon basil, crushed
2 tablespoons butter or margarine
1 cup cooked rice
1/8 teaspoon salt
2 tablespoons shortening
1 can Campbell’s Tomato Soup
1 medium clove garlic, minced

Instructions
Cut meat into 6 pieces (6×4″); pound with meat hammer. Chop mushroom stems; cook with onion and 1/2 teaspoon basil in butter until tender. Add rice and salt. Place 1/4 cup rice mixture near center of each piece of meat. Starting at narrow end, roll up’ tuck in ends and fasten with toothpicks or skewers. Brown in skillet shortening; pour off fat. Add remaining ingredients. Cover; cook over low heat 1 hour 15 minutes. Stir now and then. Serve with green beans garnished with pimento. 6 servings.

MORE  Will the two-dollar bill make a comeback?

For 12 servings, double recipe. To thicken, cook uncovered last 15 minutes.

Go totally ’70s and make a retro shrimp Christmas tree appetizer for your holiday party! Here’s how

Holiday appetizer recipes from the '60s: Saucy cocktail meatballs, Cheese trees & Wreath rollups

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.