VINTAGE LUNCH BOX RECIPES 🥪 1960s Picnic Food Ideas!

VINTAGE LUNCH BOX RECIPES 🥪 1960s Picnic Food Ideas!

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If you're looking for picnic food ideas or planning a Mother's Day menu, give these vintage lunch box recipes a try!

Items used in this video:
McCall's Cook Book (1963):
Microplane zester:
Sistema snack containers:
Our Place Layered Lunch Box:
Similar lunch box on Amazon:

Other videos you might enjoy:
No Bake Fruitcake:
What I Eat in a Day...1960s Style!
Full Day of 1960s Meals:

HERB DIP (pg 23)
1/2c sour cream
1c mayonnaise
1tsp chopped capers
1tsp dill weed
1tsp dried tarragon
1Tbsp chopped chives
1Tbsp chopped parsley
1/4tsp paprika
salt and pepper to taste

Combine all ingredients and refrigerate.

10 slices white bread
Soft butter or margarine
5 hard cooked eggs, chopped
1tsp prepared mustard
1/4tsp onion salt
1/8tsp bottled steak sauce
1Tbsp chopped parsley
2Tbsp chopped pimiento
2tsp cider vinegar
1/4c mayonnaise

Spread bread lightly with butter.
Combine eggs and rest of ingredients, tossing with fork until well mixed.
Use to fill 5 sandwiches.

3oz soft cream cheese
2Tbsp grated orange peel
1/4c finely chopped walnuts or pecans
2Tbsp drained crushed pineapple

Combine all ingredients, mixing until smooth and fluffy. Makes 2/3c.

1c sifted all purpose flour
1/4c sifted unsweetened cocoa
3/4c sugar
3/4tsp baking soda
1tsp salt
1/3c shortening
1/2c buttermilk or sour milk*
1tsp vanilla extract
1 egg

1. Preheat oven to 375. Grease and flour bottoms of cupcake cups or place paper liners in cupcake pan.
2. Into large bowl, sift flour with cocoa, sugar, soda, and salt.
3. add shortening, buttermilk, and vanilla.
4. At low speed, beat 30 seconds, scraping side of bowl with rubber spatula. At medium speed, beat 2 minutes.
5. Add egg; continue beating 1 minute longer
6. Spoon batter evenly into prepared cupcake cups, filling about half full
7. Bake about 20 minutes, or until surface springs back with gently pressed with fingertip.
8. Remove to wire rack; cool thoroughly. Frost as desired.
* To sour milk: Place 1 1/2tsp vinegar or lemon juice in measuring cup. Add milk to measure 1/2c. Let stand a few minutes before using.

1/3c soft butter or margarine
3 1/2c sifted confectioners' sugar
3 to 4Tbsp cream or milk
1 1/2tsp vanilla extract, or 1 tsp vanilla extract and 1/4tsp almond extract

1. In medium bowl, with mixer at medium speed, or wooden spoon, beat butter with sugar, cream and vanilla until smooth and fluffy. If frosting seems too thick to spread, gradually beat in a little more cream.
2. Makes enough to fill and frost an 8" or 9" layer cake; or frost a 13 x 9 x 2" cake.


0:00 Intro
0:58 Herb Dip
2:33 Deviled Egg Sandwiches
4:26 Nut-Pineapple Cream Cheese Filling
5:51 Thanks to Factor for sponsoring this video!
7:29 Sandwich Assembly
9:57 Herb Dip and Sandwich Taste Test
15:09 McCall's Best Chocolate Cupcakes
18:59 Vanilla Butter-Cream Frosting
22:07 Cupcake Taste Test
23:25 Cookbook Chat - McCall's Cook Book (1963)

MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk:
- Geometry kitchen towels: - use my link for 15% off!
- 1/4 Sheet Pans (to hold my prepped ingredients!):
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:

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