60s recipe

Vegetable and Bean Chilli:


  • ½ tsp oil
  • 20 g red onion, chopped
  • 65 g vegan frozen mince
  • 1 tbsp tomato purée
  • 1 tsp soy sauce
  • 40 g frozen slices peppers
  • 40 g frozen sweetcorn
  • 40 g frozen sliced mushrooms
  • 80 g frozen mixed veg
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp smoked paprika
  • ¾ tsp chilli powder
  • ½ can of chopped tomatoes (200 g)
  • ¼ can of red kidney beans (60 g drained)


  1. Start by heating the oil in the pan and frying the onion until soft, then add the mince and cook until brown, followed by the tomato puree and the soy sauce. Cook for a further minute.
  2. Add in the rest of the frozen vegetables and fry until thawed before adding all the spices and stirring to coat all of them evenly.
  3. Finally, add in the chopped tomatoes and the beans and cook until it reaches your desired consistency.

Notes: Pretty simple lunch which was cheap and easy to make. What more do you need?

291 calories.

I need an excuse to bake 60 absurdly elaborate cupcakes.


My favorite veggie is cauliflower. My favorite flavor is chipotle. My favorite food is finger food. This dish nails all three. 

Also, I want to serve chipotle aioli with every meal. I may have to keep a jar in my fridge at all times. Who doesn’t want to be the kind of person that always has a jar of chipotle aioli in their fridge? Well, probably a lot of people. But I am not one of them.

For the cauliflower bites:

  • 1 head cauliflower, rinsed and cut into 1 inch florets
  • 2 tablespoons olive oil
  • salt and pepper

For the chipotle aioli:

  • 5 tablespoons egg-free mayo (I use Trader Joe’s light mayo)
  • ¼ cup water
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • pinch of cayenne pepper


  1. Toss the cauliflower florets with 2 tablespoons of olive oil in a large mixing bowl or gallon bag to make sure they’re evenly coated.
  2. Lay flat on a cookie sheet lined with parchment paper, season with salt and pepper.
  3. Roast at 450F for 40 minutes, shaking the pan half way through.
  4. Combine all chipotle aioli ingredients in a blender or a food processor. If too spicy, add more mayo and blend again.
  5. Serve while cauliflower bites are still warm.
I know that cheeses are very salty, but one in ten of your guests will, like myself, combine an addiction to vast quantities of salt with a passion for radishes or watercress. One should therefore have plenty of salt about - a point that is usually forgotten.

A peculiar salt addiction, with a side order of radish / watercress passion.

Cheese and Cheese Cookery, 1967, T. A. Layton

Ox Tongue in Sweet-Sour Sauce

Slices of cold ox tongue
1 ½ oz. cooked ham
clove garlic
2 tablespoonfuls caster sugar
2 tablespoonfuls grated chocolate
½ bay leaf
4 fl. oz. (½ cup) vinegar
pine kernels
glacé cherries
4 fl. oz. (½ cup) water

Chop up an onion with 1 ½ oz. fat ham, a small stick of celery, a clove of garlic and a few sprigs of parsley and brown in a little lard. Then add 2 tablespoonfuls of caster sugar. The same of grated chocolate and half a bay leaf. Mix well together and add just over ½ cup of good vinegar and ½ cup of water, a few raisins, some pine kernels and glacé cherries, all chopped and simmered very gently till the sauce is fairly thick and pour it over the slices of cold ox tongue.
Unsweetened or bitter chocolate is best used by those to whom this peculiar sweet-sour flavour is unfamiliar.

To sprig or not to sprig. Nobody parsley sprigs any more.

The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath

Glazed Ham Steaks

Six ham steaks
One can pineapple slices
Three-quarters cup pineapple juice
One dessertspoon finely-chopped preserved ginger
One level dessertspoon cornflour
Salt and pepper if necessary

Slash the edges of the steaks. Melt a little butter in a large pan and add the steaks. Brown on one side and turn. Arrange halved pineapple slices on top. Combine the pineapple juice and ginger and pour over the ham. Cover and heat through for about 10 minutes. Blend the cornflour with a little water and stir into the pan to thicken the juices slightly. Adjust seasonings to taste and serve immediately. Serves six.

Flaccid ham & pineapple

The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin

Tomato Shrimp Cocktail Recipe

Four medium- sized tomatoes
One 8 oz. can shrimps
Salt and pepper
Lemon and parsley to garnish

Half cup cream
Two teaspoons tomato paste or sauce
Two teaspoons brandy
Quarter teaspoon Worcestershire sauce
One teaspoon lemon juice
Good pinch mustard
Salt and pepper to taste

Cut a slice from the round end of each tomato, scoop out the pulp, leaving a quarter-inch shell. Drain, sprinkle with salt and pepper and chill. Drain and chill shrimps.for the sauce, place cream in a bowl and blend in tomato paste, brandy, Worcestershire sauce, lemon juice and mustard. Add salt and pepper to taste. Place a lettuce leaf in each of four serving dishes. Set a tomato case on top and fill with shrimp. Spoon over dressing. Garnish with lemon and parsley. Serve chilled. Serves four.

Canned shrimps?

The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin

Pears with Tarragon Dressing Recipe

One beaten egg
Two tablespoons caster sugar
Three tablespoons tarragon vinegar
Salt and pepper
A little top milk or cream
Two ripe pears
Four lettuce leaves

Place the beaten egg in a small china bowl and add the sugar and vinegar. Cook over a saucepan of simmering water, stirring well until the mixture thickens. Add a pinch of salt and pepper and allow to cool. If necessary, dilute with a little top milk or cream. Peel and core the pears and set each half on a washed and chilled lettuce leaf. Sprinkle with a little paprika and serve well chilled. Serves four.

Dessert for starters.

The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin

Strawberry Chiffon Cake Recipe

A three-egg sponge cake mixture baked in an eight-inch ring tin
One 10 oz. package frozen strawberries
One packet strawberry jelly crystals
Three-quarter cup boiling water
One pint vanilla ice cream
Desiccated coconut
One punnet fresh strawberries

Bake and cool the cake. Drain the thawed berries, reserving syrup. Dissolve jelly crystals in the hot water and ad to ice cream, stirring until melted. Make the syrup up to half cup with water and add to the mixture. Chill until it starts to set. Split the cake into 3 equal layers, place the bottom one on a serving plate. Whip the ice cream mixture until light and fluffy and place one-third in a small bowl. Fold in thawed strawberries and use to join the cake layers together. Use the remaining mixture to frost the outside of the cake. Sprinkle with coconut and chill until serving time. Decorate with the washed and hulled strawberries. Makes about eight serves.

I only know of Malaysian pandan chiffon cake. This is a very different beast. For one, it is not bright green.

The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin

A well-known chef was once known to remark that a woman who could not make soups should not be allowed to marry. However, in these modern times it is often easier for the busy homemaker to reach for a can from the pantry shelf when the family’s due home. And many interesting combinations can be made by blending two different canned soups, adding some fresh ingredients to give it a distinctive flavour.

Who wants to marry anyway?

The Sun News-Pictorial Dollar Cook Book, late 60’s?, Nancy Baldwin