Are you looking for inspiration for your weekly menu? Tired of making the same ol’ thing? Never know what to serve as side dishes? Well, look no further. I’ve got some vintage menu plans to share with you!
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Vintage Menu Plans
January
I’m very much on board with modern trends in seasoning. So many vintage recipes only used a tiny bit of salt and black pepper while I’m all about well-seasoned food. I actually carry Creole seasoning in my purse in case of seasoning emergencies.
However, we can still get some ideas from the past. One thing I do like about vintage meals is that they usually included several items. I really enjoy a variety of tastes and textures in a meal. I’m often surprised by how many people these days just cook one dish and call it dinner. And they serve it on a paper plate but that’s a different topic:
Create a Beautiful Life: Cloth Napkins and Real Dishes
This is the cookbook where I found these menus (mine is the 1976 edition):
Dinners:
Vegetable Juice
Pot Roast of Beef *
Brabant Potatoes, Carrots and Onions
Cabbage Filled Peppers
Orange Bavarian Cream
Pineapple Juice
Ham Omelet *
Kidney Bean Salad
Bran Muffins
Ginger Parfait
Broiled Steak *
Mashed Potatoes
French Fried Onions
Mixed Vegetable Salad Bowl with Garlic French Dressing
Spice Cake with Fig Filling and Seven Minute Icing
Vegetable Soup
Stuffed Pork Chops *
Baked Sweet Potatoes
Creamed Celery
Orange Pineapple Pie
Swiss Steak in Sour Cream *
Baked Potatoes
Brussels Sprouts
Winter Vegetable Salad Bowl
Coconut Nut Kisses
Fruit Cocktail
Broiled Whitefish * (with tartar sauce)
Shoestring Potatoes
Creamed Spinach
Lemon Chiffon Pie
Sunday Dinner
Avocado Cocktail Salad
Duck with Sauerkraut *
Carrot and Celery Soufflé
Hot Mince Pie with Rum Sauce
All of these are to be served with coffee and milk. Presumably the milk is for the children.
Luncheons:
You won’t be packing these in a lunch box but for eat-at-home lunches? Maybe…
Welsh Rarebit on Toast *
Cabbage Salad
Baked Apple
Pfeffernusse
Cream of Vegetable Soup *
Croutons
Lettuce Salad with Roquefort Dressing
Hot Date Loaf
American Chop Suey *
Steamed Rice
Almond Cookies
Baked Lima Beans *
Tomato Relish
Corn Bread
Apple Butter
Creamed Egg and Asparagus Sandwiches *
Grapefruit and Almond Salad
Squash in Casserole *
Chicory Crown Salad
Glazed Peaches
Noodle Ring with Meatballs *
Buttered Broccoli
Broiled Mushrooms on Tomato Slices
Orange Ice
*These recipes are included in the cookbook.
Interesting, right? Rather different than the typical menus of today. Would you serve any of these?
Would you like me to make any of the starred recipes? If so, leave me a comment and tell me which one(s) you are interested in. As long as they don’t include mushrooms or nuts (I’m allergic to these) and I can find the ingredients (I’ve never seen duck here in our rural Oklahoma stores) I’ll give it a whirl.
You may also enjoy…
Busy Day Swiss Steak ~ A Vintage Recipe
Macaroni Tuna Mornay ~ Vintage Recipe
Chicken Breasts Paprika ~ A Vintage Recipe
Copper Carrot Pennies ~ A Vintage Recipe
And this is from my daughter’s blog:
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Finally, let’s just admit that some recipes are best left in the past:
Swiss steak in sour cream!
That one sounds good to me, too. I’ll try the recipe soon and share it here.
Curious about the baked Lima beans!
I’m not a big fan of lima beans but my mom likes them. I’ll try this at some point and if we don’t like them I can always give them to her – ha!
I don’t know… With the right kind of containers for your lunch to go in, some of them could work as packed lunches. Definitely not the kinds of things we’d usually think of though, and I love that you’re sharing these, even if I’m not sure I’d want to eat most of it.