1/54
Hearty Navy Bean Soup
My family loves navy bean soup! Beans were a commodity you did not survive without in the ’30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
Go to Recipe
2/54
Bacon Roll-Ups
This family recipe dates back to the 1930s, when my grandmother started making these hearty breakfast rolls. —Janet Abate, North Brunswick, New Jersey
Go to Recipe
3/54
Skillet Cabbage
I use this dish often when the schedule gets tight and I need a hurry-up vegetable to cook. It adds plenty of substance to a simple meal. —Charmaine Fricke, St. Charles, Illinois
Go to Recipe
4/54
Spiedis
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
Go to Recipe
5/54
Irish Spiced Beef
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois
Go to Recipe
6/54
Grandma Davidson’s Baked Apple Pudding
My savvy grandmother whipped up recipes like this homey cinnamon-scented apple pudding in the Depression years. Many of us still make them today. —Holly Sharp, Warren, Ontario
Go to Recipe
No money? No problem! Try this vintage cake recipe, appropriately named poor man’s cake.
7/54
Bacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. —Karen Kumpulainen, Forest City, North Carolina
Go to Recipe
8/54
Spinach Souffle
This spinach souffle is for those times when you want to impress your friends with a delicious dish, but don't want to spend much time in the kitchen.
Go to Recipe
9/54
Healthy Tuna Salad
You do not need full-fat dressing to make a great tuna fish sandwich. Learn how to make healthy tuna salad with a recipe that cuts down on calories and fat, but keeps the classic flavor (and crunch!).
Go to Recipe
10/54
Grilled Sweet Corn
Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan
Go to Recipe
11/54
Truly Tasty Turnips with Greens
These savory greens are a hit at every church dinner I take them to. Adjust the seasonings as you please to make this recipe your own. —Amy Inman, Hiddenite, North Carolina
Go to Recipe
12/54
O'Brien Sausage Skillet
Inspiration hit one night when I was in a time crunch. This was so satisfying and easy to make, many friends now serve it, too. —Linda Harris, Wichita, Kansas
Go to Recipe
13/54
Old-Fashioned Rice Pudding
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
Go to Recipe
14/54
Potato Salad
Everyone needs a reliable potato salad recipe in their repertoire, and this one is classic in its simplicity. It's quick and versatile, and it will go with just about anything.
15/54
Meat Loaf
This traditional meat loaf recipe creates a tender, juicy meat loaf topped with a caramelized glaze. The best part: It’s so easy to make, and it’s ready to eat in about an hour!
Go to Recipe
16/54
Apple Brandy
I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple brandy is enhanced with spices for a delightful drink.—Deanna Seippel, Lancaster, Wisconsin
Go to Recipe
17/54
Chicken and Dumplings
This homestyle chicken and dumpling soup recipe is just like mom's with its classic mirepoix base and doughy drop dumplings.
Go to Recipe
18/54
Cinnamon Peanut Brittle
I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. —Grace Miller, Mansfield, Ohio
Go to Recipe
19/54
Scalloped Potatoes with Mushrooms
Potatoes and mushrooms make a one-dish meal I love – it’s the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas
Go to Recipe
20/54
Green Tomato Pie
Don't be sad that tomato season is over—be happy that it's time for green tomato pie! Made with sliced green tomatoes scented with sugar and cinnamon, then baked in a flaky crust, it's a sweet-savory dessert not to miss.
Go to Recipe
21/54
Hearty Vegetable Soup
This hearty vegetable soup is packed with flavorful veggies and garbanzo beans in a tomato-based broth. This crowd-pleaser is easy to make and perfect for weeknight dinners.
Go to Recipe
22/54
Easy Homemade Pickles
My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these homemade pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania
Go to Recipe
23/54
Three-Bean Baked Beans
I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
Go to Recipe
24/54
Grandma’s Potato Salad
This salad is a must for the Fourth of July feast. The red potatoes hold their shape and texture even after they are boiled. —Sue Gronholz, Beaver Dam, Wisconsin
Go to Recipe
25/54
Tuna Cheese Spread
The flavor of tuna is very subtle in this thick and creamy spread. It's terrific on crackers or carrot and celery sticks, stuffed in a tomato or used for a sandwich. —Dorothy Anderson, Ottawa, Kansas
Go to Recipe
26/54
Molded Strawberry Salad
This refreshing salad has two layers – a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family.
-Gloria Grant, Sterling, Illinois
Go to Recipe
27/54
Simple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
Go to Recipe
28/54
Dark Chocolate Pudding
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! —Lily Julow, Lawrenceville, Georgia
Go to Recipe
29/54
Vegetable Lentil Soup
Vegetarians and veggie-curious eaters will both love this vegetable lentil soup that's equal parts healthy and tasty.
Go to Recipe
30/54
Easy Lemon Pie
This lemon pie recipe is perfectly tart and tangy, and it's perfectly simple to make with just one bowl and a refrigerated pie crust.
Go to Recipe
31/54
Pennsylvania Dutch Apple Butter
You can spread this apple butter on thick and still enjoy a breakfast that’s thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois. If you like this, then you must check out our favorite retro breakfast recipes.
Go to Recipe
32/54
Potato Pan Rolls
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Go to Recipe
33/54
Roasted Asparagus Salad
Now that our six children are grown, they've started sharing recipes with me—and I love it. This tasty way to prepare fresh asparagus —by roasting the spears, then serving them with a Dijon dressing at room temperature—came from our daughter. —Anna Kreymborg, Louisville, Kentucky
Go to Recipe
34/54
Rosemary Lemonade
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Go to Recipe
35/54
Hominy Beef Chili
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chiles and seasonings, it’s a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. —Steve Westphal, Wind Lake, Wisconsin
Go to Recipe
36/54
Tillie's Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Go to Recipe
37/54
Tomato-Poached Halibut
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, Connecticut
Go to Recipe
38/54
Buttermilk Biscuits
You can make biscuits any day of the week with this simple 3-ingredient buttermilk biscuits recipe.
Go to Recipe
39/54
Tomato Juice Cocktail
This recipe came from my mother-in-law and many say it’s the best tomato juice they’ve ever tasted. It has a little eye-opening kick to it that’s wonderful! —Beverly Cottrell, Ipswich, Maine
Go to Recipe
40/54
Lima Bean Soup
This comforting lima bean soup proves that lima beans are not to be underestimated. Buttery beans and well-seasoned veggies are the power players in this soup, topped with crispy bacon for a satisfying one-pot meal.
Go to Recipe
41/54
Homemade Strawberry Ice Cream
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin
Go to Recipe
42/54
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Go to Recipe
43/54
Country White Bread
This country white bread is wonderful for making sandwiches or French toast, and it's quite delicious even on its own.
Go to Recipe
44/54
Asian Corn Succotash
Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri
Go to Recipe
45/54
Vanilla Wafers
This easy recipe for vanilla wafers creates buttery cookies that are equally chewy and crispy. Our seven-ingredient recipe yields more than three dozen cookies in only 35 minutes.
Go to Recipe
46/54
Broiled Parmesan and Swiss Tomatoes
Planning to serve steak or tenderloin? These cheesy tomatoes make the ideal accompaniment. Plus, the recipe is simple to double for guests. —Mary Price, Youngstown, Ohio
Go to Recipe
47/54
Easy Homemade Chunky Applesauce
Here's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey
Go to Recipe
48/54
Brandy Old-Fashioned Sweet
The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen
Go to Recipe
49/54
Vegan Apple Pie
This vegan apple pie recipe uses shortening instead of butter or lard in the crust. Such an easy swap!
Go to Recipe
50/54
Gimlet
From the Royal Navy's boats to your kitchen, the gimlet has always been a simple-yet-sophisticated cocktail. Made with gin, lime juice and simple syrup, it's perfect for fancy parties and everyday gatherings.
Go to Recipe
51/54
Simply Delicious Roast Beef Sandwiches
Mushrooms add a different touch to these comforting roast beef sandwiches. I like to pile the shredded beef high on Kaiser rolls.—Scott Powell, Phillipsburg, New Jersey
Go to Recipe
52/54
Marinated Almond-Stuffed Olives
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Go to Recipe
53/54
Candied Pecans
These candied pecans combine toasty nuts with butter, sugar, cinnamon and vanilla for a salty-sweet snack that you can eat by the handful or as an accompaniment to salad, cheese, desserts and so much more.
Go to Recipe
54/54
Fresh Fruit Bowl
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Go to Recipe