Family Menu: A Patio Supper from 1969

I was trying to decide on a menu to share that could be used for Labor Day, and happened to run across my beat up copy of a Pillsbury magazine from 1969. This menu is for use when "the temperature soars and cooking's out of the question". The notes, if I have any, are after each recipe.

Walking Sandwich

12 slices rye bread, buttered

6 slices Swiss cheese

12 thin slices cooked corned beef, chilled

Summer Slaw dressing(below)

For each sandwich, fill between slices of rye with Swiss cheese, 2 slices corned beef, and Summer Slaw dressing. Makes 6 servings.

Summer Slaw

1 tablespoon mustard

1/2 salad dressing

3 tablespoons cream

2 tablespoons vinegar

2 tablespoons finely chopped onion

1/4 tsp. caraway seed

3 cups finely shredded cabbage

Stir mustard into salad dressing. Add cream and vinegar. Toss onion and caraway seed with chilled cabbage; add only enough of the dressing to moisten, then toss. Pass the remaining dressing with the sandwich in the above recipe.

Notes: I like using the cabbage mix with carrots included.

Saucy Baked Beans

6 slices bacon, cut in one inch pieces

3 1-pound cans (6 cups) baked beans in sauce

1 8 ounce can seasoned tomato sauce

1 cup chopped onion

1/2 cup ketchup

1/4 cup brown sugar

2 tbsp. mustard

1/2 tsp. salt

4 drops hot pepper sauce

Cook the bacon until almost crisp; drain. Combine the bacon and beans; add tomato sauce, onion, ketchup, brown sugar, mustard, salt and pepper sauce. Baked beans, uncovered, in 2-quart casserole at 300 degrees F. for 3-5 hours. 6 servings.

Notes: This could easily be made in the crock pot on high.

Ginger Peachy

4 cups sliced fresh peaches

1/2 cup orange juice

2 tbsp. honey

dash salt

2 tbsp. finely chopped candied ginger

vanilla ice cream

Combine peaches, juice, honey, ginger and salt; mix gently. Cover; chill thoroughly. To serve, spoon over vanilla ice cream. Makes 5-6 servings.

On OFL we have another menu for Labor Day here: http://oldfashionedliving.com/entertaining2.html