McCallum Vintage Recipe Divas (2024)

Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 26, 20131 Comment

Directions

Heat oven to 325 F

In first bowl, sift together:

• 2-1/4 cups sifted Softasilk Cake Flour (spoon lightly, don’t pack)
• 1- 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt

Make a well and add these:

• 1/2 cup Wesson Oil
• 5 unbeaten egg yolks (medium)
• 3/4 cup cold water
• Grated rind of 2 oranges (about 3 tbsp)

Beat with spoon until smooth

In large second bowl put:

• 1 cup egg whites (7 or 8)
• 1/2 teaspoon cream of tartar

Beat into very stiff peaks, much stiffer than for meringue. Do not under beat.

Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Don’t stir. Pour immediately into un-greased tube pan (10″ x 4″). Bake 55 minutes at 325, then increase to moderate (350) for 10 to 15 minutes, or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel. Let hang, free of table, until cold. Loosen from sides and tube with spatula; turn pan over; hit edge sharply on table to loosen. Using toothpicks in sides as markers, split into 3 layers.

Pineapple-Coconut Icing

Combine

• 3 egg whites
• 2 1/4 cups sugar
• 1/4 tsp salt
• 1/2 cream of tartar
• 1/2 cup syrup from pineapple

In double boiler, over boiling water; beat 7 minutes, or until icing “peaks.” Remove from heat; beat until cool. Reserve 1 1/2 cups icing for top. Spread remaining icing between layers and on sides. To icing for top (1-1/2 cups) add 1/2 cup drained canned crushed pineapple; spread on top. Sprinkle sides with 1/2 cup toasted coconut.

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Desserts, Holidays, JELL-O, JELL-O, Vintage and Retro JELL-O moldsOctober 24, 20131 Comment

Things you will need:

New

• Non stick Bundnt pan
• Gelatin ( 1 large box 3 oz Red gelitin, 5 small boxes of assorted red, range, green, blue. You may even use different brands. We Used Jell-o, Royal, and Jolly Rancher for our mold)
• 4 envelopes plain gelatin (7 tsp gelatin powder, divided)
• 1 1/2 cups flavored rum vodka ,divided by (6) -1/4 cups
• 1/2 cup Greek Yogurt
• Use 3/4 cup of water for each small box (x 5)
• Use 1 1/4 cups of water for large box.

Step 1-Place the bottle of Vodka in the freezer for several hours before beginning recipe.

Step 2- Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 4 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved.

Step 3- Remove from heat. Add 1/4 cup of the cold liquor, and stir to combine.

Step 5- Pour the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched.

Step 6- Refrigerate the remaining gelatin mixture in bowl about a few minutes or until slightly thickened (about the consistency of egg whites). Gradually stir in 1 1/2 tablespoons of yogurt and stir until well blended. This cooling step is also important ; the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

*Repeat steps with remaining gelatin flavors, except large box will be 1 1/4 cups water

Step 7- After completing all the layers, refrigerate the gelatin overnight. To un-mold, fill a larger container or clean sink with warm water (not too hot!). Next, dip the mold almost to the edge into the warm water for just a few seconds (8 seconds). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Light swish mold to see it turns . Place your serving plate on top of the mold and invert.

(Cross fingers and pray)Sigh in relief and SERVE

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 24, 2013Comments: 2

Lucky Clover Cake Recipe Follow directions carefully, be sure to use Crisco, and we promise you a lighter, richer, moister, more tender cake. The Crisco Quick Method cake recipe is different – that’s why it’s easy and sure-fire!

All measurements level. Measure into bowl:

• 2 cups sifted cake flour
• 2 cups sugar
• 3/4 cup milk
• 1 teaspoon salt
• 3 squares melted chocolate
• 1/2 cup Crisco

Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
Stir in:

• 1/2 teaspoon baking powder
• 1-1/2 tsps baking soda

Add:

• 1/2 cup milk
• 3 eggs
• 1 teaspoon vanilla

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cup cakes with remaining batter.) Bake in moderate oven (350 F) for about 40 mins. Cool cake in pan on rack 15 mins before removing. Loosen edges from pan with spatula. Place rack over cake and pan, invert together. Cool and frost with fluffy icing. (Makes two 9-inch layers)

Fluffy Icing

• 1-1/2 cups sugar
• 1/8 tsp cream of tartar
• 1/3 cup water
• 2 egg whites unbeaten

Place all ingredients in top of double boiler.

Set the top of the double boiler into the bottom which contains boiling water. Cook, beating constantly with an egg beater until the icing stands in peaks (about 7 mins).

To about 1/4 of the icing, add a few drops of green coloring to tint to the desired shade, and about 2 drops of peppermint flavoring.

Spread between layers. Cover top and sides of cake with white icing. Arrange green Jordan almonds in clover designs on top of cake.

It’s lighter! It’s richer! It’s made with Crisco!

No luck needed to bake this Lucky Clover Cake! It’s sure to be tall, dark and luscious this Crisco way. For blended into every spoonful of pure, all-vegetable Crisco is a cake baking secret no other type of shortening has. And Crisco’s Quick Method cake recipe (given above) is built around that secret. Result? A lighter, richer, moister, more tender cake than with any other type of shortening or ordinary recipe! It’s quick – 4 minutes’ mixing! Easy! You don’t cream snowy Crisco. You have only one bowl to wash. Yet you’re sure of a delicious dream cake that’s all your very own! Of course, Crisco can make any cake a better cake. But for sure success use Crisco and a Quick Method Crisco recipe. Once you take those velvety layers out of your oven, you’ll see why more women bake with Crisco than any other brand of shortening!

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Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesOctober 24, 2013Leave a comment

(Makes two 9″ layers)

Follow directions carefully, be sure to use Crisco and we promise you a lighter, richer, moister, more tender cake. The Crisco Success Cake Method is different – that’s why it’s easy and sure-fire!

Measure into bowl:

(All measurements level)

• 2 cups sifted cake flour
• 2 cups sugar
• 1/2 cup Crisco
• 1 teaspoon salt
• 3 squares melted chocolate
• 3/4 cup sour milk (or buttermilk)

Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
Stir in:

• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder

Add:

• 1/2 cup sour milk (or buttermilk)
• 3 eggs 1 teaspoon vanilla

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cup cakes with remaining batter). Bake in moderate oven (350 F) for about 40 minutes. Cool cake in pan on rack 15 mins before removing. Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Ice between cooled layers, sides and top of cake with creamy icing. Trace top design with toothpick. Melt one square chocolate with one tablespoon Crisco; then follow tracing, letting chocolate run off tip of spoon.

Creamy icing

• 2 tbsp water
• 4-1/2 tbsp granulated sugar
• 2-1/3 cups sifted confectioners sugar
• 1 egg 2/3 cup Crisco
• 1 teaspoon vanilla

Boil water and granulated sugar together until sugar is dissolved. Mix confectioners sugar and egg; blend with syrup. Add Crisco and vanilla. Beat until creamy.

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Cakes, Cakes, Cakes, Desserts, Vintage RecipesOctober 24, 20131 Comment

Chocolate whirlaway cake recipe Chocolate cake and gold cake are both star hits. So make it a night of stars with this lucious, two-toned Chocolate Whirlaway Cake!

• 2-1/2 cups sifted cake flour
• 1-1/2 tsp. baking powder
• 1/2 t tsp. soda
• 1 tsp. salt
• 1-2/3 c. sugar
• 3/4 c. shortening
• 1 c. sour milk
• 1 tsp. vanilla
• 3 unbeaten eggs

Mix in small bowl (let stand while mixing cake)

• 1 square unsweetened chocolate
• 2 tbsp. hot water
• 1/4 tsp. soda
• 1 tbsp. sugar

Stir shortening just to soften, then sift in flour, baking powder, soda, salt and sugar sifted together. Add milk and vanilla and mix until flour is dampened, then beat 300 strokes by hand or two minutes on mixer at low speed. Add eggs and beat 150 strokes by hand or one minute on the mixer at low speed. Melt chocolate in the hot water with the fourth teaspoon of soda and tablespoon of sugar and let stand while mixing cake. Add chocolate to one-fourth of batter, mixing only enough to blend. Put large spoonful of batter into pans lined with greased waxed paper, alternating the plain with the chocolate. With a knife cut carefully through the batter in a wide, zigzag course. Bake in moderate oven (350 degrees) 35 minutes or until done. Cool in pans on cake rack for five minutes. Then loosen from sides with spatula, turn out and remove paper and turn right side up on racks to cool.

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Breads, Breads, Vintage RecipesOctober 23, 2013Comments: 2

Pillsbury’s Best Enriched Flour Ad from 1945

No Knead Special Bread Recipe No Kneading! Work, Time cut in half!. . . this exciting new Pillsbury way

EASY, FAST and FUN TO BAKE!

A NEW, RICH TASTY BREAD

NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY’S BEST Enriched FLOUR,you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, partybreads, coffee cakes . . . bake bread you’ll be proud to put on the table–golden-textured, crispy-crusted,good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake–you bake your best with Pillsbury’s Best!Ann Pillsbury’s “NO-KNEAD” SPECIAL BREAD with the stepped-up nourishment of eggs, milk and Pillsbury’s Best Enriched Flour

Bake at 375° F. for 1 hour
Makes three loaves

Combine

• 1 1/2 cups scalded milk
• 2 tablespoons salt
• 1/4 cup sugar
• 1/2 cup shortening

Cool . . . to lukewarm by adding 1 1/2 cups water

Add . . . 3 packages yeast, compressed or dry granular; mix well.

Blend in . . . 3 eggs

Add gradually . . 9 cups sifted PILLSBURY’S BEST Enriched FLOUR; mix until dough is well-blended.(This dough will be softer than a kneaded dough.)

Place dough in large greased bowl and cover.

Store . . . dough in refrigerator or cold place at least two hours or until needed.

Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.

Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.

Bake . . . in moderate oven (375° F.) for 1 hour.

Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.

THIS METHOD GUARANTEED ONLY WITH PILLSBURY’S BEST

Pillsbury’s Best Enriched Flouran Ann Pillsbury sensation!

To be honest we did NOT have change much at all. This was a great recipe!

Pre-heat oven to 375F
Bake at 375 F. for 1 hour
Makes three loaves

STEP 1- Combine

• 1 1/2 cups scalded milk
• 2 tablespoons salt
• 1/4 cup sugar
• 1/2 cup shortening

STEP 2- Cool to lukewarm by adding 1 1/2 cups water.

STEP 3- Add 3 packages yeast, compressed or dry granular; mix well.

STEP 4- Blend in 3 eggs

STEP 5- Add gradually 9 cups sifted PILLSBURY’S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.)

STEP 6- Place dough in large greased bowl and cover.

STEP 7- Store dough in refrigerator or cold place at least two hours or until needed.

STEP 8- Shape chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.

STEP 9- Let rise in warm place (80° to 85° F.) until double in bulk, about 2 hours.

STEP 10- Brush on egg wash, sprinkle WITH Kosher salt, freshly ground pepper, and dehydrated onions.

STEP 11-Bake in moderate oven (375° F.) for 1 hour.

Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.

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Desserts, JELL-O, JELL-O, Retro Recipes, Vintage and Retro JELL-O molds, Vintage RecipesOctober 22, 2013Comments: 6

DOLE PINEAPPLE JELL-O IN A CAN (1955) Recipe

1. Just pour off liquid from a No. 2 can of Dole Sliced Pineapple.
2. Replace with gelatin (made with half the water in package directions).
3. Chill until set.
4. Run a little hot water on can sides and bottom to loosen.
5. Then cut bottom from can and use to push mold out.
6. Cut between pineapple slices and serve.

” There are a few things I would change hindsight being 20/20. We have already made those adaptions for you below.”

DOLE PINEAPPLE JELL-O IN A CAN (1955) Recipe

1. Just pour off liquid from a No. 2 can of Dole Sliced Pineapple. (Reserve 3/4 cup for later)
2. Replace with gelatin (made with half the water in package directions , (use reserved 3/4 cup pineapple juice).
3. Chill until set. (about 3 hours)
4. The new cans have keys on top to open, place on dish upside-down, use can opener to open bottom.
5. Then cut bottom from can and use to push mold out,through bottom so as not to hit cans lip on top.
6. Cut between pineapple slices and serve.

The directions to use half the water of the gelatin’s box recipe – as Jell-o gives three different ways to make it, each using different amounts of boiling and cold water.So measure 3/4 cup juice from the can. Boil that much juice to dissolve the Jell-o and it will work just fine.

Beef, Casseroles, Casseroles, Casseroles, Meat dishes, Retro Recipes, Rice Dishes, Rice Dishes, Vintage RecipesOctober 22, 2013Comments: 3

Start heating oven to moderate (350 F.). Place these ingredients in layers in a 2-qt. baking dish with a tight-fitting lid:

Original Recipe for Hunts 7-LAYER CASSEROLE (Circa 1950’s)

1. 1 cup rice, uncooked
2. 1 cup canned whole kernel corn, drained
3. Sprinkle with salt and pepper. Pour 1 8-oz. can HUNT’S TOMATO SAUCE and 1/2 can water over first two layers
4. 1/2 cup each finely chopped onion and green pepper
5. 3/4 lb. uncooked ground beef, seasoned with salt and pepper
6. Pour second can HUNT’S TOMATO SAUCE and 1/4 can water over all
7. Cover meat with 4 strips bacon, cut in half

Cover dish and bake at 350F. for 1 hour. Uncover and bake about 30 minutes longer. Makes 4 – 6 servings.

There’s just no end to the tempting casseroles you can make with HUNT’S TOMATO SAUCE. It’s particularly nice for leftovers. A little of this, a little of that, and HUNT’S TOMATO SAUCE – and a delicious dinner is on your table! Let your imagination be your guide…when Hunt’s in the kitchen to help!

Hello, Vintage Lovers!

“First, I have to tell you McCallum Vintage Recipe Divas (Heidy McCallum) did this recipe a bit differently. I loved the concept of course and ingredients …However we wanted to change a few things to make it a little more healthy to eat. It’s called ADAPTATIONS, ADAPTATIONS, ADAPTATIONS

The MMccallumVintage Recipe Divas 9 -LAYER CASSEROLE 2013

Ingredients you will need on hand

1 cup of Jasmine rice
1 cup fresh corn or frozen
1 cup onion
1 cup green or red peppers
1 pound lean ground beef (93/7 is what we recommend )
1 can Rotel diced tomatoes
1 8 oz can of Hunts tomato sauce
6 slices good quality thin bacon (we used peppered bacon)
1/2 cups of Monterrey Jack cheese
Kosher salt
Fresh Ground pepper
*Adobo (Spanish seasoning)
*Sazon (Spanish Seasoning)

* These spices may be omitted if you can not find them. They are usually in the Spanish Section of your Market, or Spice aisle)

Start heating oven to moderate (350 F.). Place these ingredients in layers in a 2-qt. baking dish do NOT use a lid:

1. 1 cup Jasmine rice, uncooked
2. 1 cup whole kernel corn, (we used fresh corn taken from the cob)
3. Sprinkle with salt and pepper. Pour 1 8-oz. can HUNT’S TOMATO SAUCE and 1/2 can water over first two layers
4. 1 cup each finely chopped onion and green pepper
5. 1 lb. (cooked till done NOT brown) 93/7 fat content ground beef, seasoned with Kosher salt, freshly ground pepper, Adobo, and Sazon
6. 1 can Rotel diced tomatoes, pour over meat, 1/4 cup water
7. 6 strips of thin peppered bacon, cooked till 80% of fat is rendered. After cooked ,Place on top of tomatoes
8. Cook in pre-heated oven of 350 F for 35 minutes (uncovered)
9. Place 1/4 to 1/2 cups of Monterrey Jack cheese on top of Bacon.
10. Bake another 15-20 min in oven of 350 F

McCallum Vintage Divas Note * If you like you can make further adaptions to make this more healthy, ground turkey, and turkey bacon may be used. You can also omit the salt for those watching their sodium intake.

Beef, Casseroles, International, McCall's Great American Recipe Collection, Pasta, Pasta, Retro Recipes, Vintage RecipesOctober 21, 2013Comments: 3

” Beef Stroganoff or Beef Stroganov in Russian- Бефстроганов Befstróganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.”

Cooking Time: 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large covered sauce pan

For 4-5 people you need:

• 1 1/4 – 1 1/2 lb beef tenderloin
• seasoning
• 2 small onions
• 6 tablespoons butter
• 1 cup mushrooms
• 2/3 cup sour cream*
• 1 tablespoon all-purpose flour
• pinch mustard
• little extra sour cream

* Or use fresh cream with 1 tablespoon lemon juice.

1. Cut the meat into thin strips 2 inches long and season.

2. Fry the chopped onions in hot butter until golden colored.

3. Add the sliced mushrooms to the onions, add the meat, and fry for 5 minutes.

4. Blend the sour cream with the flour and mustard and pour into the pan.

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add more sour cream before serving.

TO SERVE: With rice or creamed potatoes.

TO VARY: 3 tablespoons brandy can be added to the sauce at stage 6 and/or 1 tablespoon tomato paste at stage 4.

Economical beef Stroganoff:
Use beef stew meat. Fry in hot butter with mushrooms, then add packaged onion soup blended with 2 1/2 cups water. Simmer for 1 1/4- 1 1/2 hours then proceed as stage 4, using sour cream or yogurt.

” Flash forward to 2013 as we show you some of our family history of Beef Stroganoff. When I was a child my father used to make this, the first time I tasted it I was in love to say the very least. (Yes you read that right, my father made it) Since then I have of course added it to our list of McCallum Family Approved Recipes. My husband Ben loves it! It’s one of my favorite go-to foods! I hope you will enjoy!”

Although considered a dish of the 50′s era, Beef Stroganoff began appearing in American cookbooks at least two decades earlier. The first recipe can be found in John MacPherson’s Mystery Chef’s Own Cook Book(1934). Two Stroganoffs’ appear in Dina Ashley’s Where to dine in ’39, a guide to New York City restaurants published in 1939, one from the defunct Russian Kretchma and the second from the Russian Tea Room. Both recipes were rather Americanized in their preparation as both contain Worcestershire sauce, both are made with sweet cream rather than sour and finally both contain mushrooms, which according to Russians is not authentic.

As a matter of fact, they do not appear in Alexander Kropotkin’s recipe in The Best of Russian Cooking(1964).Beef Stroganoff – with mushrooms and sour cream also shows up in 1943 edition of The Joy of Cooking. Unfortunately, for America, it was then immersed in World War II and red meat was strictly rationed at that time. So very few cooks could afford the luxury of Beef Stroganoff. After the war was over, Beef Stroganoff became the signature dish of ‘gourmet’ cooks across the country.

Beef Stroganoff by the McCallum’s 2013

Main cooking utensil: large covered sauce pan

Ingredients

• 1 1/4 – 1 1/2 lb beef strip steak
• 2 small onions
• 4 unsalted tablespoons butter
• 2 cups fresh portable mushrooms sliced
• 1 cup sour cream
• 2 tbs all-purpose flour
• 1 1/2 tbs of tomato paste
• 1 tbsp Worcestershire sauce
• 3 tbsp wine
• *Fresh ground black pepper
• *Kosher salt
• * These should be added to your taste when cooking.

Needed for seasoning of meat :

• Freshly ground black pepper
• Kosher Salt
• Montreal Steak seasoning

1. Cut the meat into thin strips 2 inches long and season. (Season with spice list from above)

2. Saute the chopped onions in melted butter until softened.

3. to the onions, add the meat, and cook on medium heat for 8 minutes.

4. Blend the sour cream, Worcestershire sauce, wine and tomato paste with the flour, pour into the pan

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add fresh sliced mushrooms, turn pan to warm while egg noodles are cooking ( I hate overcooked mushrooms)

7. Add more sour cream before serving

TO SERVE: With rice or wide egg noodles (as shown above)

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Meat dishes, Pasta, Pasta, Retro Recipes, Vintage RecipesOctober 17, 2013Comments: 2

In 1958 this recipe was published via COOKINDEX Division of H.S. Stuttman Co. Inc, New York ©Copyright 1958 Tested Recipe Institute, Inc. New York.
Ingredients needed

1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese
1/2 tsp oregano

Saute the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.

Next Flash forward to 2013 McCallum Vintage Recipe Divas Spaghetti with Meat Balls – and Sauce

Friends and fans; you will notice this recipe has been adapted. There will be subtle differences. We do not always agree with methods, spices or ingredients –so we make it our way .

Items needed

1/4 cup minced onion
1/2 cup red or green peppers (we used both) for sauce
1/4 c minced portablla mushrooms
2 cloves garlic, minced
1/4 cup olive oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can diced tomatoes & herbs tomatoes
3 (8 oz) cans tomato sauce
1 1/2 tsp Kosher salt
1/2 cup minced onion
1 lb. lean ground beef ground beef
1/2 lb. ground hot Italian sausage
1/8 tsp. pepper
1 tbsp. Italian Seasoning
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Romano cheese
1/2 tbsp Oregano
1 tbsp basil

Saute the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, diced tomatoes, Italian Seasoning and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining Kosher salt, beef, sausage and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Romano cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; peppers; and mushrooms till softened in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, basil and oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 2 cups