Vintage Eats: 1950 One-Dish Meal

In my introductory post to this column I mentioned that I love to bake.

While that is most definitely true (this past weekend I made a chocolate sheet cake and an apple crisp for a party), I enjoy most other kinds of cooking.

I particularly relish using my crockpots (I have two different sizes). I use them year-round. They keep my kitchen cool and keep me from burning things (don’t ask).

One ‘Vintage Eats’ recipe I discovered recently was from a cookbook at my local library. Actually, this book, entitled ‘Psi Otes’, is in the Reference section, meaning it can’t be checked out. But that means I can find it in the library anytime.

It is a small spiral-bound cookbook put together by a former women’s social club in my small town. There is no date inside and the librarians are uncertain as to when the cookbook was published — they think it may have been the 1950s.

(Did you know your library has a cookbook section? Check it out! Also, ask for any privately published cookbooks in the Reference section.)

On the several occasions I’ve perused this volume I’ve discovered names of people who I’ve known while living in my hometown – friends, church people, teachers.

The recipe for Apple Crisp mentioned above was submitted by my husband’s well-loved, now-deceased Aunt Vera. It was delicious and fun to present it to his siblings this past weekend as a nice reminder of her culinary capabilities in the distant past at family reunions.

PS: Keep a lookout for this recipe coming up!

Back to the cookbook.

One section is devoted to casseroles. A few decades ago, I was a working mother with three children to feed. My husband (their father) often worked second shift. I relied on one-dish meals to help me prepare nutritious food in a short time.

Casseroles were the answer. I could pop the meat usually containing vegetables into a 9”x12”-inch pan (I had at least six) or place it into a crockpot. For the latter, I’d choose the lowest setting if the meat was already cooked. I’d arrive home after a long day to find a hot dish ready to serve. Better yet, this recipe is economical for just pennies a serving!

Women in the 1950s worked out of the home as well. As a former reporter, I interviewed many women from that time period who were business owners, teachers, clerks, nurses, farmers and more. No doubt, they would have found this dish tasty and helpful.

I want to clarify that I would never state that women who stay at home with children don’t work – I did it with all three of mine for various periods. This recipe can fit any situation!

As I do with most recipes, I altered it to fit our family and what I had in the pantry. It called for rice which I added raw and it cooked nicely. I also added some boiled new potatoes purchased at a farmer’s market. They worked together well.

Plus, my husband wanted a can of chili beans thrown in to add some zest. As these are beneficial for fibe and other nutrients, I was happy to oblige. I don’t add salt to most recipes as my husband prefers no salt in his food. I added lite salt for flavor to my servings.

To each his own.

Did you cook casseroles? What is your favorite recipe?

Happy cooking!

**

One Dish Meal

In bottom of greased casserole lay a layer of sliced raw potatoes. Sprinkle with salt and pepper. Next a layer of sliced onions, salt and pepper. Then a handful of raw rice on top of onions, then a layer of browned ground beef, salt and pepper. Over all, pour 1 1/2 pint tomatoes, juice and all. Bake in 350 degree oven about 1 1/2 hours or until potatoes and rice are tender.

Recipe submitted by Irene Bowman (I never knew this woman but this is my kind of filling dish)

#VintageEats #Vintagerecipe #Vintagecookbook #cookyourbooks2025 #cookingfrommyshelf #cookbookchallenge #cookbooks #vintagerecipes #BakingFromScratch #BakingLove #Recipes #Food #Recipe #Cooking #Homemadefood #HealthyEating