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Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burger retro dinner recipes from the ’60s

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Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole, nutty burger retro dinner recipes from 1968 (3)

Retro dinner recipes from the ’60s: Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burgers

Yummy Valentine: Make February Wednesdays special.

Just about the only time you have time to make mealtime special is on Sunday; which is kind of a shame, since the family is still special all week long. So why not give them a Sunday kind of meal right in the middle of the week? Like, on Wednesday, for instance.

How? Hunt’s sauce. Good, thick, rich Hunt’s sauce. It makes something out of hamburgers, meatloaves, casseroles, even old favorites taste like new ones with Hunt’s sauce. And since this is the month to say “I love you,” why not say it with Hunt’s regular tomato sauce, with tomato bits, with mushrooms or with cheese. Hunt’s sauce makes Wednesday special.

Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burger retro dinner recipes from the '60s

Dinner recipes from the ’60s: Tangy brown ribs

Ingredients

2 pounds farmer or country style ribs, or 6 pork chops
Wesson oil
Salt and pepper
1 onion, chopped
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon prepared mustard
2 (8-ounce) cans Hunt’s tomato sauce

Directions

Place meat in baking dish, brush with Wesson oil, then sprinkle with salt and pepper. Bake for 45 minutes at 375 F. Drain the fat. Combine the onion, vinegar, sugar, and mustard and spread on the meat – then pour on the Hunt’s sauce. Bake the ribs at 350 F for 30 minutes or until done, basting occasionally with sauce. Makes 6 servings.

Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burger retro dinner recipes from the '60s


Dinner recipes from the ’60s: Mexicali meatloaf

Ingredients

3/4 cup uncooked rice
1 onion, chopped
1/2 green pepper, chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
2 (8-ounce) or 1 (15-ounce) can(s) Hunt’s tomato sauce with tomato bits
2 pounds of lean ground beef
1/2 cup of fresh bread crumbs
2 eggs
1 teaspoon salt

Directions

In a saucepan, combine the first 6 ingredients (the rice, onion, green pepper, water, sugar, and salt) with 1-1/2 cans of Hunt’s sauce. Cover to; simmer for 25 minutes. Mix 1-1/2 cans of Hunt’s sauce. Cover; simmer for 25 minutes. Mix the remaining 1/2 can of Hunt’s sauce with the last 4 ingredients (the beef, bread crumbs, eggs, and salt). Line a 2-quart casserole dish with meat — reserve 1/4 of the meat. Fill with rice; cover with the reserved meat. Bake for 50 minutes at 350 F. Uncover and let sit for at least 15 minutes before serving.

MORE  Easy Doozits and other sweet sixties recipes starring the combo of peanut butter & graham crackers (1962)

Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burger retro dinner recipes from the '60s


Dinner recipes from the ’60s: Quick cheesy beef casserole dinner

Ingredients

1-1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons flour
2 (8-ounce) cans Hunt’s tomato sauce with mushrooms
1 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 (10-ounce) package frozen peas
1 package refrigerated biscuits
1 cup shredded cheddar cheese

Directions

Brown the beef, onion and celery in a skillet; drain the fat. Stir in the flour, Hunt’s sauce, seasonings, peas, and simmer for 5 minutes. Pour in a shallow baking dish. Top with biscuits and cheese. Bake at 350 F for 20 minutes. Makes 6 servings.

Dress up your BBQ chicken with some fresh, savory jiffy barbecue sauce & a tangy dressing for your salad (1955)


Dinner recipes from the ’60s: Nutty burgers

(Seasoned hamburgers with some chopped walnuts mixed in)
Ingredients

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) can Hunt’s tomato sauce with cheese
3 tablespoons chopped walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon prepared mustard

Directions

Mix together the first 5 ingredients (beef, onion, celery, salt and pepper) and 1/3 cup of the Hunt’s sauce. Shape into 4 patties; place on broiler and broil for 6 minutes on each side Just before serving, baste with sauce. Serve rest of the sauce with the burgers. Makes 4 servings.

Sauce: Combine remaining Hunt’s sauce, walnuts, sugar, salt, and mustard. Heat and serve.

Tangy brown ribs, Mexicali meat loaf, Quick cheesy beef casserole & nutty burger retro dinner recipes from the '60s

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