SB Note: Throw Back Thursdays are such a fun way to enjoy days gone by, and we thought it only fitting to re-share our Mad Men post from a few years ago one day early, since we’ll all be knee-to-knee with family and friends tomorrow. Happy Thanksgiving from all of us at StyleBlueprint!
While walking in the park with friends last month, we started talking about the recipes our mother’s made for us growing up. The more we tried to trump each other with these ingenious concoctions, the more we laughed. My memories of sitting on the radiator in the kitchen chatting with my mom while she opened a can of cream of mushroom soup, frozen green beans and a tube of processed cheese are clear as a bell. The food was pure comfort, and I felt the love.
Liza and I dressed the part for this post. Here’s a photo from our session—we’re getting inspired from a the 1953 Better Homes and Garden Cookbook, a must-read for any housewife in 1960…
We tend to think of cooking as a practice that doesn’t change much, but I’ll challenge you to find a recipe in a cookbook from the 80’s that uses pork tenderloin or one today with a can of creamed soup in it. Just like the hemline of a skirt, recipes slip in and out of vogue seamlessly. The only thing about Thanksgiving that smacks of tradition is the turkey, unless you’re frying yours this season.
I thought it would be fun to give you a view into Thanksgiving in the 60’s. Here is a tribute to Don Draper and crew! I’d open a can of cream of mushroom soup with him any day. Drum-roll (or drumstick?) …
Thanksgiving Menu 1960
This is our family’s favorite cocktail and my dad, in his day, could make a mean one. The secret is the wrist movement when you muddle the fruit, bitters and sugar. Consider using powdered sugar, it’s easier to muddle.
- 2 oz of bourbon
- 2 dashes of Angostura bitters
- 1 sugar cube or teaspoon of powdered sugar
- orange slice/maraschino cherry to muddle
- ice cubes
Put orange slice, sugar and bitters in the bottom of an old-fashioned glass. Muddle until juices mix, add ice and bourbon. Stir.
Who can resist this beautiful arrangement Liza found in an old cookbook? It’s got all the elements: liver sausage, mayo, gelatin, green olives and a pineapple top. Kind of a twisted tribute to Hawaii 5-0 and all of you out there who put pineapple on your pizza. I mean, who can resist the mayonnaise-gelatin-green olive scored glaze? (Beth, if you’re reading, this one is for you.)
Turkey & Dressing (the usual):
No need for recipes here.
There were three ingredients that went into any good salad in the 60’s: canned fruit, cream cheese, and jello—hold the lettuce.
- 2 packages of raspberry jello
- 2 cups crushed pineapple, drained
- 2 cups black Bing cherries, pitted
- 1 package of cream cheese
- 1 cup chopped nuts
- 2 regular Coca-Colas
Drain juice from pineapple, combine with 2 cups water and bring to boil. Dissolve jello with this and add cokes. Refrigerate until it begins to gel then fold in the remaining ingredients.
Recipe from Mrs. Lucille Miller Tull, Mike Miller’s Family and Friends
Asparagus-English Pea Casserole
- 2 cans cut green asparagus (drained)
- 2 cans tiny English peas (petit pois-drained)
- 2 cans of Heinz cream of mushroom soup
- 4 extra large hard-boiled eggs
- Velveeta Cheese as garnish
- Salt and pepper to taste
Grease 2 quart oblong casserole with oleo. Layer asparagus, peas, soup and chopped eggs. Add another layer of same ingredients. Cover with slices of Velveeta. Bake at 350 degrees until bubbling hot. Serve 8-10.
Recipe from Mrs. R.J.Allen, Jr., Bayou Cuisine
- 2 large cartons fat free Cool Whip
- 1 large package vanilla instant pudding
- 1 can fat free Eagle Brand condensed milk
- 2 cups cherry pie filling
- 2 cups pineapple tidbits, drained
- 1 cup pecan pieces
Mix Cool Whip and instant pudding together. Stir in Eagle Brand Milk. Stir in pineapple and pie filling; add pecans, mixing well, and sprinkle with nuts.
From Wilma Dee Coode, Mike Miller’s Family and Friends cookbook
No wonder in the 60’s women sported a stiff drink, took a long inhale on a cigarette and thought, “If it’s in a can, it’s gotta be good for you.”
And, at the end of day, how does any true lady from 1960 relax? With a martini, a cigarette and a good friend:
With a few giggles thrown in …
Happy Thanksgiving. A special thanks for our 1960’s outfits and aprons to Kim Brewer at KimVintage at the Tennessee Antique Mall and Downtown Antique Mall.