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1970s DINNER IDEAS - Easy Weeknight Meal! What to Make for Dinner

Not sure what to make for dinner? Check out this easy weeknight meal. I'm making Dinner 1970s Style! Margo Oliver's Weekend Magazine Menu Cookbook (1972) https://bit.ly/3D9v11a OTHER VIDEOS YOU MIGHT ENJOY 1950s Dinner for Two menu    • Trying a 1950s DINNER FOR TWO with Be...   1960s Dinner for Two menu    • 1960s DINNER FOR TWO 🍽️ Easy Dinner I...   1960s Easter Brunch menu    • 1960s EASTER BRUNCH 🐰 Easter Morning ...   ------------------------------ PATREON:   / cookingallthebooks   INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK:   / cookingallthebooks   WEBSITE: https://www.cookingthebooks.net/ ------------------------------ CARROT - PINEAPPLE MUFFINS (pg 166) 1 1/2c sifted all purpose flour 1c sugar 1tsp baking powder 1tsp baking soda 1tsp cinnamon 1/2tsp salt 2/3c vegetable oil 2 eggs 1c finely grated raw carrot 1/2c crushed pineapple with juice (stir crushed pineapple in can before measuring) 1tsp vanilla Heat oven to 325. Line 24 muffin cups with paper liners. Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together into a large mixing bowl. Add oil, eggs, carrot, pineapple, and vanilla. Blend on low speed until all ingredients are moist, then beat 2 minutes at medium speed. Spoon into prepared pans filling each baking cup about half full. Bake about 25 minutes or until tops spring back when touched lightly. ORANGE PORK BALLS (pg 74) 1 1/2lb ground lean pork 2Tbsp finely grated onion 1 1/2c fine dry bread crumbs 2 eggs, beaten 1/4c chopped parsley 1 1/2tsp salt 1/4tsp pepper 1/4tsp nutmeg pinch cinnamon 2Tbsp cooking oil 1/4c sugar 2Tbsp cornstarch 1/4tsp allspice 1/2c orange juice 1/4c lemon juice 2c boiling water 1/2c raisins 1Tbsp grated orange rind 2 oranges, sectioned Combine pork, onion, bread crumbs, eggs, parsley, salt, pepper, nutmeg, and cinnamon. Shake into small balls, about 1 inch in diameter. Heat oil in large heavy skillet. Add meat balls and brown well on all sides, adding more oil as necessary. Combine sugar, cornstarch, and allspice thoroughly in saucepan. Stir in orange and lemon juice, blending until smooth. Stir in boiling water. Set over high heat and cook, stirring constantly, until thickened and clear. Add raisins and grated orange rind. Pour over meatballs in skillet. cover tightly and simmer 45 minutes or until meatballs are cooked through. Add orange sections and simmer 5 minutes more. Serves 6. PEAS AND MUSHROOMS (pg 93) 1lb mushrooms 3Tbsp olive oil 1/2tsp salt 1/4tsp pepper 1/4c grated parmesan cheese 2c fresh OR frozen peas, cooked 2Tbsp butter pinch tarragon Cut large mushrooms in half and leave small ones whole. Heat oil in large heavy skillet. Add mushrooms and cook gently about 3 minutes. Sprinkle in salt, pepper, and Parmesan cheese. Add peas, butter, and tarragon. Cook gently, stirring 2 minutes. Serve immediately. Serves 6. ------------------------------ TIMESTAMPS 0:00 Intro 0:54 Carrot Pineapple Muffins 5:32 Orange Pork Balls 10:59 Peas and Mushrooms 12:25 Plating and Taste Test 17:04 Cookbook Chat - Margo Oliver's Weekend Magazine Menu Cookbook (1972) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.