Vintage Cookout Recipes
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Cookout Recipes from the 1970's
I found this newspaper clipping from the Frankfort State Journal with a lot of cookout recipes in my Aunt Madaline's collection. There is no date on it, but judging from the hairstyles in an advertisement on the back, I judge it to be from the 1970's.
While some of the dishes are prepared in the kitchen, most of these recipes are prepared on the grill, and they do sound like delicious cookout recipes! Enjoy!
Start your wood or charcoal fire early enough that by cooking time there is no flame, only a deep bed of glowing coals. -- Mrs. Sidney Carter, Switzer, KY
The Perfect Retro Grill for Your Vintage Cookout
Try preparing your cookout recipes on this groovy retro grill!
Portable Kitchen PK 99740 Cast Aluminum Grill and Smoker
This item has 35 reviews, almost all are 5-stars. People are talking about this grill lasting 40 years! Now that is quality! This sounds like a smart company that is building a product to last, the old-fashioned way. That is a standard I can support!
Porcupine Meatballs`
One of Our Favorite Vintage Cookout Recipes
- Serves: 4
This recipe makes about 16 meatballs, and was submitted to the Frankfort State Journal by Mrs. Sidney T. Carter of Switzer, Kentucky.
Ingredients
- 1/4 cup Campbells tomato soup
- 1 lb. ground beef
- 1/2 cup uncooked rice
- 1 egg (slightly beaten)
- 1/4 cup minced onion
- 2 lbs minced parsley
- 1 teaspoon salt
Instructions
1. Mix all ingredients together in a large mixing bowl.
2. Form into balls around 1 1/2 inch in diameter.
3. Melt 2 tablespoons of shortening or oil in a skillet. Brown the meatballs in 1 small minced garlic clove.
4. Blend in the remainder of the soup and 1 cup of water.
5. Cover and simmer for about 40 minutes, or until the rice is tender, stirring occasionally.
Barbecue Spareribs
One of the Best Vintage Cookout Recipes Ever!
- Total Time: 45 to 60 minutes to grill spareribs
Leaving the spareribs in one long piece, place on an ungreased grill, approximately 10 inches above the hot coals. Brown each side. Begin basting with sauce (recipe below) when the ribs start crisping. Turn and baste generously as the sauce cooks onto the meat.
This recipe can be prepared by putting the spareribs on a spit. Wth this method, brush the ribs with sauce every 5 or 10 minutes, as they turn.
This cookout recipe was submitted to the Frankfort State Journal by Mrs. Sidney T. Carter of Switzer, Kentucky.
Ingredients
- 1/2 cup catsup
- 1/2 cup water
- 1 or 2 dashes of tobasco sauce
- 2 tablespoons vinegar
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1 1/2 teaspoon worcestershire sauce
Instructions
To make barbecue sauce for spareribs:
Combine all ingredients in a saucepan and heat until boiling, then reduce heat and simmer for a half hour.
This makes enough sauce to cook 2 lbs. of spareribs.
Ham And Cheese Rolls
One of Mrs. Blakeman's Most Popular Cookout Recipes
This recipe calls for "Weiner rolls." I am not sure what that is. My first thought was hot dog buns, but then I thought maybe they meant Kaiser rolls. I think you could probably use just about any kind of rolls, buns or bread.
This cookout recipe was submitted to the Frankfort State Journal by Mrs. Edward Blakeman of Frankfort, Kentucky.
Ingredients
- 12 Weiner rolls
- 1/2 lb. boiled (or leftover) ham cut fine
- 1/2 lb. sharp cheese (cut fine)
- 2 Tablespoons mayonnaise
- 1/2 cup chopped onions
- 1/2 cup chili sauce
Instructions
1. Mix all of the ingredients together in a mixing bowl. Refrigerate at least two hours. This sandwich filling will keep for several days under refrigeration.
2. To make sandwiches, fill buns and wrap in aluminum foil.
3. Cook on the grill for about half an hour, until the meat is well-heated and the cheese melts.
Delicious Baked Potato
A Twist on One of Our Favorite Cookout Recipes
This cookout recipe was submitted to the Frankfort State Journal by Mrs. Frank Straub of Frankfort, Kentucky.
Ingredients
- 6 Idaho baking potatoes
- 1/2 cup melted butter or margarine
- 2 Tablespoons of Worcestershire sauce
- 1/4 cup chopped parsley or onion
Instructions
1. Bake the potatoes halfway, about 40 minutes. Cool slightly.
2. Remove the top part of the potato peel, and cut slices into the top of the potato about every 1/2 inch, leaving the bottom and sides intact. Place each potato on a square of aluminum foil.
3. Combine the butter, worcestershire sauce and parsley or onion.
4. Pour some of the butter mixture over each potato so that it runs down into the slices.
5. Wrap each potato in the aluminum foil and place over gray coals to finish baking, for 30 to 40 minutes. Turn the potatoes occasionally.
6. Add salt to taste.
Put your grill about 6 inches above glowing coals for short, fast broiling; about 10 inches for long, slow cooking. -- Mrs. Sidney Carter, Switzer, KY
Bob Hensley's Barbecue Sauce
Serve With Your Favorite Cookout Recipes
Serving suggestion: Prepare beef, chicken, pork or other meat. Serve on toasted buns with the following barbecue sauce, and potato chips. Make a tossed salad with plenty of tomatoes, sliced hard cooked eggs and salad dressing to go along with it.
This recipe was submitted to the State Journal by Bob Hensley II of Frankfort, KY.
Ingredients
- 3/4 cup chopped onions
- 1/2 cup salad oil
- 3/4 cup catsup
- 3/4 cup water
- 1/3 cup lemon juice or lime juice
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons prepared mustard
- 2 teaspoons salt
- small amount of pepper
- 1/4 teaspoon tobasco
Instructions
1. Cook the onion in the oil until tender, but do not brown.
2. Add the rest of the ingredients.
3. Simmer for 12 to 15 minutes.
4. Serve with meat or use this as a basting sauce while grilling.
Jiffy Baked Beans
Add this to Your List of Easy Cookout Recipes!
This delicious cookout recipe for baked beans was submitted to the State Journal by Mrs. Thomas Crumbaugh of Frankfort, Kentucky.
Ingredients
- 1 No. 2 1/2 can pork and beans (use any brand)
- 1 small onion (minced)
- 6 slices uncooked bacon (cut in 1 1/2 inchs strips)
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup tomato catsup
Instructions
1. Combine all ingredients in a baking dish. Season with generous amounts of salt, black and red pepper, and dry mustard.
2. Add a few strips of bacon on top, crisp and cooked to a golden brown.
3. Bake at 350 degrees for 30 to 40 minutes.
To cook frozen French fries over hot coals, place them in a wire corn popper basket and shake over the coals until golden brown, then season with salt. -- Mrs. George F. Walker, Frankfort, KY
Barbecued Chicken
One of Our Favorite Cookout Recipes
Use the barbecue sauce below to baste chicken on the grill. The sauce should be hot during the basting process. Baste the meat just prior to turning, about every 5 or 10 minutes.
The following barbecue sauce recipe will produce enough to cook four or five chickens. Leftover amounts will keep well if stored in the refrigerator.
This cookout recipe was submitted to the State Journal by Mrs. C.P. Brown or Frankfort, Kentucky.
Ingredients
- 2 1/2 cups water
- 1 Tablespoon sugar
- 2 1/2 teaspoons black pepper
- 2 Tablespoons butter
- 1/4 cup cider vinegar
- 2 1/2 teaspoons salt
- 2 Tablespoons Worcestershire sauce
- 1/4 onion
- 1 teaspoon dry mustard
- 2 teaspoons chili powder
- 1/2 teaspoon tabasco sauce
- 1 bud garlic
- 1/2 teaspoon red pepper
Instructions
1. Combine all of the ingredients in a medium saucepan. Bring to a rolling boil, then remove from heat.
2. Let the sauce stand overnight to allow flavors to blend.
3. This sauce is semi-hot. To make it hotter, add more red pepper or tobasco sauce.
Decorate for Your Vintage Cookout
Cooking Out in the Summertime
Frankfurter Macaroni Salad
Cookout Recipes for Hot Dogs
- Serves: 6
This cookout recipe was submitted to the Frankfort State Journal by Mrs. Thomas J. McBride of Frankfort, Kentucky.
Ingredients
- 1 1/2 cups macaroni
- 6 cups water
- 1 1/2 teaspoon salt
- 6 frankfurters
- salad oil
- 2 cups American cheese (grated)
- 3/4 cup canned milk
- 1 1/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup salad dressing or mayonnaise
- 1/2 cup finely cut pickles
Instructions
1. Cook the macaroni in the water with the salt according to package directions. Drain and rinse in cold water, then chop coarsley and set aside.
2. Cover the frankfurters with boiling water and let stand.
3. Rub a 6-cup salad mold or bowl with the oil to coat.
4. Mix together the cheese, milk, dry mustard, salt and pepper. Cook this in a double boiler over boiling water, stirring constantly, until the cheese is melted and the sauce is smooth. Remove the pan from heat and mix in the macaroni, the salad dressing or mayonnaise and the pickles.
5. Slice the frankfurters lengthwise and then cut into slices. Arrange the meat, skin side out, against the sides of the mold or bowl. Dice the remaining frankfurters and add to the salad mixture. Press the salad mixture into the bowl or mold. Place in the refrigerator to chill.
6. Unmold the salad onto lettuce leave arranged on a platter.
5.
Husk fresh corn on the cob, wrap loosely in aluminum foil, add butter and salt, and cook over hot coals for 20 minutes. -- Mrs. George F. Walker, Frankfort, KY
Burger Mountains
One of the More Amazing Cookout Recipes
- Serves: 4
This cookout recipe was submitted to the State Journal by Mrs. Louvena Adams of Frankfort, Kentucky.
Ingredients
- 1 1/2 lbs. ground chuck
- 1 cup sour cream
- 1/4 cup worcestershire sauce
- 1 Tablespoon instant minced onion
- 1 1/2 teaspoons salt
- 1 cup corn flakes
- butter or margarine
- 2 hamburger buns (split)
- 1 medium tomato (sliced thinly)
- 1 medium unpared cucumber (sliced thinly)
- 1/2 cup sour cream
- 3 Tablespoons milk
- 1 Tablespoon crumbled bleu cheese
Instructions
1. Combine the meat, 1 cup sour cream, worcestershire sauce, minced onion and salt and mix thoroughly.
2. Crush the corn flakes a bit and stir into the meat mixture. Let stand for 30 minutes.
3. Shape burgers by dividing mixture into 4 parts. From each part make one 3 1/2 inch patty and one 3 inch patty, about 3/4 inch thick.
4. Grill the patties over charcoal about 5 minutes on each side.
5. Butter the buns and toast them on the grill, cut side down.
6. Place a large burger patty on each bun half. Top the meat with one tomato slice and 3 slices of cucumber.
7. Stack a smaller patty on top of the vegetable slices, and insert a skewer to hold each "mountain" in place.
8. Blend the sour cream, milk and bleu cheese in a small sauce pan, and heat through, stirring constantly. Drizzle the sauce over the "mountains."
Spread sliced French bread with garlic butter, wrap in aluminum foil and heat on the grill. -- Mrs. George F. Walker, Frankfort, KY
Cookout Poll
Italian Style Veal Chops
Cookout Recipes for Veal
- Serves: 4 to 6
This cookout recipe was submitted to the State Journal by Mrs. Sidney Carter of Switzer, Kentucky.
Ingredients
- 2 1/2 lbs. veal chops
- salt
- 1 1/2 cups dry bread crumbs
- 1 Tablespoon dried chopped mint
- 1 clove garlic (finely chopped)
- 1 Tablespoon grated Parmesan cheese
- 2 eggs beaten
Instructions
1. Season the meat on both sides with salt.
2. Mix together the bread crumbs, garlic, mint and Parmesan cheese and spread on a sheet of waxed paper.
3. Dip the chops into the eggs, then into the bread crumbs, covering well.
4. Fry the meat over medium heat in a small amount of oil until the chops are tender and golden brown.
Tomato-based sauces and marinades, such as catsup, should be used only in the last moments of grilling, because they burn easily. -- Mrs. George F. Walker, Frankfort, KY
Baked Potatoes "Hawaiian"
Cookout Recipes That Say Aloha
2. Cut the skin crosswise four times and squeeze the ends to puff the potato up.
3. Season the potato with salt and pepper, then sprinkle generously with chopped green onions, bacon bits and parmesan cheese. Top all with a pat of butter.
Charcoal Broiled Chicken
Cookout Recipe for Chicken
This cookout recipe was submitted to the State Journal by Mrs. H.S. McBrayer of Frankfort, Kentucky.
For this recipe, use 4 broilers, not over 2 1/2 lbs. each. Follow the recipe below to make the Golden Ember Sauce used to marinate the birds.
Ingredients
- 3/4 cups oil
- 1/4 cup melted butter or margarine
- 1/4 cup of lemon juice
- 1 Tablespoon prepared mustard
- 2 Tablespoons brown sugar
- 1 Tablespoon salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 2 teaspoons grated onion
- 2 cloves garlic (cut in half)
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon tobasco sauce
- 1/4 cup catsup
Instructions
1. Combine all of the ingredients for the Golden Ember Sauce in a jar. Shake to mix thoroughly. Let this stand for several hours.
2. Split the chickens in half length-wise. Brush the Golden Ember Sauce on both sides very generously.
3. Refrigerate overnight (or at least several hours) to allow flavors to penetrate the meat.
4. Place the chicken halves on the grill, hollow side down. The coals should be white with ash. This cannot cook properly over intense heat.
5. Cook 20 to 25 minutes, then brush with sauce and turn the chicken over and cook another 20 minutes or until the meat is tender.
Folks are Talking About Their Cookout Recipes
Check out what they are saying!
Look at All the Delicious Food You Can Enjoy at Your Next Cookout!
A Game to Play at Your Vintage Cookout
Lawn Darts has been updated for the 21st century with some safer versions. Try it at your vintage or retro cookout!
Thumbs Up if You Love Cookouts!
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What are your favorite cookout recipes?
Everyone has favorite foods to eat at a cookout. What are yours?
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Mickie_G
May 26, 2012 @ 8:49 pm | delete
- The Jiffy Baked Beans recipe looks a lot like mine! I don't measure, though. I just put in the ingredients and taste.
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TheLifestyleChanger
May 26, 2012 @ 6:48 am | delete
- Good taste never goes out of fashion! Blessings and congratulations for being featured on the Summer Foods selection.
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Tipi
May 25, 2012 @ 11:11 pm | delete
- Congratulations on being featured on the Summer Festival of Food Monster Board with this delicious wonderfulness for vintage cookouts!
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blackspanielgallery
May 25, 2012 @ 4:56 pm | delete
- Looks tasty
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bossypants
May 25, 2012 @ 2:36 pm | delete
- My mouth is watering! These are definitely nostalgic favorites. Pinning this so I can find it again and try your recipes!
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JaguarJulie May 24, 2012 @ 10:38 am | delete
- I sure do love burgers on the grill ... especially with blue cheese crumbles!
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clouda9
May 23, 2012 @ 11:07 pm | delete
- Congrats for your feature on the Summer Festival of Food monsterboard!
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KateHon
May 23, 2012 @ 9:03 pm | delete
- These recipes were a total blast from the past! I vividly remember making porcupine meatballs - are you SURE they're from the 70s?! I'm certain it wasn't that long ago since I first had them. I think.
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Tipi
Mar 13, 2012 @ 4:49 pm | delete
- Well, I'm ready for a cook out!
Thank you for sharing the recipes! :)
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sandyspider
Nov 21, 2011 @ 12:09 pm | delete
- Yummy! Thanks for adding this to my Recipes, Reviews and Food Collection lens.
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Frischy is a writer and mom in Louisville, Kentucky. She loves cookouts, as long as someone else does the cooking!
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1958 Saturday Evening Post Barbecue Edition
The Saturday Evening Post 1958 with Vintage Barbecue cover
Amazon Price: (as of 05/30/2012)
If you love vintage cookout recipes, you are going to love this original Saturday Evening Post from the summer of 1958, featuring a barbecue and Zsa Zsa Gabor! Enjoy the old advertisements, recipes and styles of the 50's. I have some old Saturday Evening Posts and they are really fun to look at.
Oscar Meyer Cookout Fun 1959
Oscar Meyer Cookout Fun 1959
Amazon Price: $50.00 (as of 05/30/2012)
Check out this collection of vintage cookout recipes from 1959, published by Oscar Meyer!
Vintage-Style Apron
Cute for Your Vintage Cookout
DII Red and White Check Vintage Apron
Amazon Price: $21.59 (as of 05/30/2012)
Classic red and white gingham trimmed with rickrack and finished with pockets, waistband and neck ties. 28-inch length by 36-inch hem. 100-percent Cotton. Machine washable. Its not just an apron, its an accessory.
