Yes, There’s always TIME to cook MEAT! A variety of appealing MEAT RECIPES to fit the time you have for cooking, compliments of the National Live Stock and Meat Board.

This fine little cookbook was published in 1956 and contains more meat recipes than you can shake a stick at. While it contains some of the usual recipes one would expect, such as roasts, meat loaf, etc, it also has some very unique recipes as well.  Unique you ask?  Yes!  How about some Pickled Tongue, or Tongue-Tomato Salad, or my favorite… Creole Brains with Noodles!

From “You can do the Excitin’est Things with Ice Cream and Seven-Up!” comes Some Like It Pink! Good wholesome recipes for the Peppermint Party Float, and the Party Chocolate Sauce.  What could be better than peppermint ice cream and chocolate sauce?  Well, howz’about peppermint ice cream, chocolate sauce and 7-up?!

Peppermint Party Float

• 1 quart peppermint ice cream
• 1 cup Party Chocolate Sauce (see recipe below)
• 6 7-ounce bottles 7-Up

For one float, place 2 scoops of ice cream in a soda glass or large water glass.  Pour on 2 or 3 tablespoons of chocolate sauce. Slowly pour a bottle of chilled 7-Up down the side of the glass. Serve immediately,  Makes six 7-Up “Floats”

Party Chocolate Sauce

• 3 squares unsweetened chocolate
• 1/2 cup sugar
• 1/2 cold water
• 1/4 cup whipping cream
• Dash salt

Break chocolate into pieces and add to water.  Cook over low heat, stirring constantly, until chocolate melts. Stir in sugar and heat to boiling. Chill. Whip cream with salt until thick and fluffy.  Fold cream into chilled chocolate mixture.  Store in refrigerator.  Makes 1 cup.

You can do the Excitin’est Things with Ice Cream and Seven-Up! Yes you can!  Excitin’est!  I guess the decline of the English language began long ago.  This little recipe pamphlet was published in 1959 by… Seven-Up Co., and is really cool!

The great design and font style that you see on the cover continues throughout this 8 page pamphlet, and it has some swell recipes in it.  Stay tuned for some thirst-quenching recipes and examples of the cool page design!

Please with Ease… serve a 7-Up Float!

This vintage Morton’s Salt piece is what I assume to be for a point of purchase display in a store and is printed on a thin cardboard.  Date is unknown and the only detail on this piece is what you see in the image. Great illustration of vegetables marching behind the “band leader” container of Morton’s Salt.

This recipe come from the Mogen David cookbook, Recipes the whole family will enjoy. It is not dated, but I’m guessing 1950’s. I’ll highlight this cookbook later.

And now for the Mogen Chicken recipe!

• 4 cups of boned chicken
• Cooking fat (tsp. per portion)
• 6 tsp. sliced mushrooms
• 1 small onion, chopped
• 1/2 Mogen David Wine
• 2 tbsp. flour
• 1 cup chicken broth or consomme

Mix all ingredients together (except chicken) to make sauce. When thoroughly mixed, place chicken in pan and pour sauce over it.  Heat very, very slowly. Stir. When completely heated, serve on hot toasted muffins or hot toast. Serves 6.

Well!  Hows that for a tasty sounding meal that the whole family will enjoy?!  The directions are a bit vague, hey?  4 cups boned chicken… is it chopped as well?  Heat very, very slowly?  What the heck does that mean?  Serve it on muffins or toast? Whew boy!  Yeah, I can’t wait to try this one…

This recipe is from A Treasury of Great Recipes by Vincent & Mary Price, and originally comes from Sardi’s Restaurant in New York. (I decided to link the Wikipedia entry since it gives much more history than the actual Sardi’s website does.)

London broil, which is served at all to few restaurants, is my favorite standby at Sardi’s. Much leaner than steak, it makes a hearty yet nonfattening lunch or dinner. – Vincent Price

Ingredients

• top round of beef
• cooking oil
• salt, pepper
• butter
• red wine (optional)
• consumme (optional)

Beef

Sardi’s uses a prime bee top round, cut at least 2 1/2 inches thick. A 2-pound piece of beef, cut for London broil, should measure 3 inches wide and 8 inches long.

1. Brush the meat with cooking oil, place on the broiler pan, and sprinkle with salt and pepper.

2. Broil for 10 minutes, turn and broil for 10 to 15 minutes longer, or until done to taste. (This is for rare.)

3. Place on hot serving platter.

Presentation

1. To juices in dripping pan add: 1/2 cup water, red wine, or consomme.  Cook, stirring in brown glaze in pan. Add: 1 tablespoon butter and stir until butter is melted. Correct seasoning.

2. Carve the meat crosswise on a slant in thin slices and serve with the pan gravy in a separate boat.

I have actually been refraining from posting veal recipes, but since a lot of my vintage cookbooks have veal recipes, I’m giving in and will post some of the more interesting ones.

And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure.

• 3/4 lb. ground veal round
• 1/4 chopped parsley
• 2 tbsp. chopped onion
• 1 tsp. salt
• 4 cups SKINNER Medium Pure Egg Noodles
• 2 cups water
• 1 chicken bouillon cube
• 1/8 tsp. pepper
• 1/2 tsp. Spanish Paprika
• 2 tbls. olive oil

Combine veal, parsley, onion, salt, pepper and paprika; mix well.  Shape into 1-inch balls. Heat olive oil in skillet; add meat balls and cook until browned on all sides.  Add 2 cups water and bouillon cube; heat to boiling point. Cover and simmer 20 minutes, or until thoroughly heated. Cook noodles according to directions on package; turn into serving dish. Drain meat balls; saving liquid. Arrange meat balls on noodles. Season liquid with salt and pepper to taste; pour over noodles.  Serves 4.