20 Forgotten 3-Ingredient Suppers From Mom's 1960s Kitchen

Mom had no microwave, no delivery app, and the grocery money ran out on Thursday — but supper was on the table every night. Here are 20 forgotten suppers with three main ingredients plus pantry basics, from porcupine meatballs and tuna noodle casserole to Swiss steak, goldenrod eggs and the bean soup on the U.S. Senate's restaurant menu. The rule: three main ingredients, plus pantry basics (salt, pepper, butter or oil, flour, water). Extras are optional. Oven temperatures are in Fahrenheit; cooking times are approximate. 00:00 Intro 01:00 The rule 01:37 #1 Porcupine Meatballs 02:27 #2 Tuna Noodle Casserole 03:19 #3 Salmon Patties 04:04 #4 Creamed Chipped Beef on Toast 04:55 #5 Franks and Beans 05:31 #6 Swiss Steak 06:18 #7 No-Peek Chicken and Rice 06:59 #8 Pork Chops and Apples 07:30 #9 Welsh Rarebit 08:21 #10 The Fried Bologna Sandwich 09:07 #11 Sloppy Joes 09:48 #12 Hamburger Gravy Over Mashed Potatoes 10:31 #13 Corned Beef Hash With Eggs 11:15 #14 Goldenrod Eggs 11:58 #15 Old-Fashioned Potato Soup 12:44 #16 Spanish Rice 13:35 #17 The Onion Soup Pot Roast 14:32 #18 Liver and Onions 15:13 #19 Tater Tot Hotdish 16:08 #20 Ham and Bean Soup 17:01 Outro Which one did your mother make? Tell us in the comments! All images are AI-generated illustrations. Food safety note: use a food thermometer. Whole pork chops: 145°F plus a 3-minute rest; ground beef and beef liver: 160°F; chicken and casseroles: 165°F. Cook eggs until whites and yolks are firm. Music: "Porch Swing Days - slower", "Easy Lemon", "Sidewalk Shade", "Dreamer" and "Life of Riley" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License (CC BY 4.0) Narration voice: synthetic (Kokoro TTS). #1960s #VintageRecipes #Nostalgia