Recipe: Some 1960s recipes - Tuna Casserole, Grasshopper Pie, Hungry Boys' Casserole, Apple Pie '63, Summer Salad, Tuna-Tomato Aspic

Hey, AJ - what a fun event! I, too, graduated from high school in the early 1960s. Here are a few recipes from that time, in case they help. And, I too want to add that Julia Childs' influence on our cooking should never be underestimated. Fast food as we know it today had not yet arrived in our markets. And, until Julia, most of our "sauces" came from the canned soup can. Anyway, let us know how your event went! Have a great time.
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Tuna Casserole
serves 6

8 ounces bow-tie or small shell pasta
3/4 c frozen peas
1 (10 3/4 oz.) can reduced-fat cream of mushroom soup
2 (6 ounce) cans of tuna, packed in water
1/3 cup onion, chopped
2 cups shredded cheddar cheese

Preheat oven to 350F.
Cook pasta with peas according to the pasta's package directions; drain and set aside.
In a large bowl, combine soup, tuna, and chopped onions.
Spray a large casserole dish with non-fat vegetable spray.
Layer 1/2 of the pasta/peas, 1/2 of the tuna mixture, and half of the cheese.
Repeat layers, ending with cheese.
Bake 30-45 minutes or until cheese is melted and bubbly.
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Grasshopper Pie

1 1/2 cups chocolate wafer crumbs
1/2 cup granulated sugar
1/2 cup sliced almonds
1/4 cup butter, melted
1 1/2 teaspoons unflavored gelatin
1 1/3 cup heavy whipping cream, well chilled
1/4 cup green creme de menthe
1/4 cup white creme de cacao
4 large egg yolks, use egg substitute
block of mint flavored chocolate for garnish
block of dark chocolate for garnish

Preheat oven to 450F.
Butter a 9" pie pan.
Combine wafer crumbs, 1/4 cup sugar, almonds and butter until the mixture is fairly fine and combined well.
Pat mixture into the bottom and up the sides of pie pan.
Bake the crust 5-7 minutes, then allow to cool completely.
Have an ice water bath ready.
In your bowl, pour 1/3 cup of the cream and sprinkle the gelatin over the cream, let rest 5 minutes.
Set in a double-boiler bring up to a simmer.
Whisk in 1/4 cup sugar, the creme de menthe, creme de cacao and the egg yolks.
Cook the mixture, whisking constantly, bringing the temperature to 160F.
Place the mixing bowl into the ice water bath, stirring the filling until it is cooled and thickened. Beat the remaining cream to stiff peaks and fold it into the filling mixture.
Pour the filling mixture into the crust and chill until set, at least 4 hours.
To make chocolate curls for the garnish, slightly warm the mint and dark chocolate in the microwave on HIGH, 10 to 30 seconds.
Pull a potato peeler across the chocolate the desired thickness of the curl.
Move the curls onto waxed paper with a wooden stick and refrigerate until ready to serve.
Place the curls decoratively on the top of the pie and serve.
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Hungry Boys' Casserole (Pillsbury Bakeoff Winner, 1963)

Casserole
1 1/2 lb. ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
1 (6-oz.) can tomato paste
3/4 cup water
1 teaspoon paprika
1/2 teaspoon salt
1 (16-oz.) can baked beans, undrained
1 (15-oz.) can garbanzo beans or chickpeas, drained

Biscuits
1 1/2 cups Pillsbury BEST All Purpose or Unbleached Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine or butter
1/2 to 3/4 cup milk
2 tablespoons sliced stuffed green olives
1 tablespoon slivered almonds

In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.

Heat oven to 425F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.

On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.

Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.

Bake at 425F. for 15 to 25 minutes or until biscuits are golden brown.

8 servings
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Apple Pie '63 (Another Pillsbury Bakeoff winner 1962 or 1963)

Caramel Sauce
28 caramels, unwrapped
1/2 cup half-and-half or evaporated milk
Crust
2 1/2 cups Pillsbury BEST All Purpose, Unbleached or Self Rising Flour*
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine or butter
1/4 cup oil
1/4 cup water
1 egg, beaten

Apple Filling
6 cups sliced peeled apples (about 6 medium)
1 cup sugar
1/3 cup Pillsbury BEST All Purpose or Unbleached Flour
1 to 2 teaspoons grated lemon peel
2 tablespoons lemon juice

Topping
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped nuts

Heat oven to 375F. In small saucepan, combine caramels and half-and-half; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15x10x1-inch baking pan.

In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle warm caramel sauce over apples.

In small bowl, combine all topping ingredients except nuts; beat until smooth. Spoon over apples, spreading slightly. Sprinkle with nuts.

Bake at 375̊F. for 35 to 45 minutes or until light golden brown. Cool. Cut into squares. Store in refrigerator.

18 servings
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Summer Salad

1 package (3 oz.) Jell-O Lemon Gelatin
1/2 teaspoon salt or onion salt
1 cup boiling water
3/4 cup cold water
1 tablespoon vinegar
1 small tomato, cut into thin wedges
1/4 cup sliced celery
1/4 cup sliced quartered cucumber
few slivers green pepper
dash of oregano (optional)

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water and vinegar. Chill until very thick. Fold in remaining ingredients. Pour into a 3-cup or 1-quart mold. Chill until firm. Unmold on crisp greens. Garnish with more tomato, if desired. Makes about 3 cups, or 6 side salads.
Note: if desired, substitute 1/2 cup sliced radishes for tomato or 1/2 cup chopped cauliflower for cucumber.
From Joys of Jell-O, General Foods, late 1960s.
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TUNA-TOMATO ASPIC

1 (7 oz.) can tuna
1 (#2) can tomato juice
1 1/2 c. diced celery, bell
pepper and onion

1/2 c. sliced olives
2 tbsp. unflavored gelatin

Soften 2 tablespoons gelatin in 1/2 cup tomato juice. Heat remaining juice to boiling point, add gelatin and stir until dissolved. Chill until slightly thick and then add tuna, celery, bell pepper, onion and olives. Pour into mold and chill.