A Bantam Book published old school cookbook from the Girl Scouts of U.S.A is an interesting look at the past. What was common sense in the kitchen in 1971? What kind of recipes were considered easy to make for the scouts to tackle?
Remember, before 1980, the Girl Scouts were aged 11 and older – not the elementary level scouts available in our current day and age. They focused on real homemaking skills and how to cook to host events. We love the variety that is included and encourage anyone that can find a copy to enjoy a look through.
Here’s a list of similar recipes you can find online:
Snacks
- Cracker Snacks
- Corny Snacks – (Stovetop Popcorn)
- Eggy Snacks – different kinds of Deviled Eggs
- Skinny Snacks – See 1970s Low-Calorie Snack Suggestions
- Pizza Snacks – English Muffin Pizza and Biscuit Dough Mini Pizza
Sweet-tooth Snacks
- S’mores
- Mini Marshmallow Wafers
- Apple Butter & Cheese Wafers
- Gingersnaps (Cookie or Cracker)
- Banana Chunks
- Banana Chunks just refer to peeled bananas cut into bite-sized pieces. They’re often used as an easy snack or part of a larger presentation, like skewers, fruit platters, or dipped treats.
- Dried Fruits
- Store-bought dried fruit. No prep required beyond arranging them nicely. Think of it like the fruit version of a veggie tray or cheese plate. They were often served in compartmented trays, small paper cups, or paired with cheese cubes, nuts, or toothpicks for easy nibbling.
- Common picks included:
- Raisins or golden raisins
- Dried apricots
- Prunes
- Dried apples or pears
- Dates and figs
- Sometimes tropical options like dried pineapple or banana chips
- Melon wedges with lemon or lime sherbet
- Chill some melon wedges (usually cantaloupe or honeydew), and scoop a little lemon or lime sherbet on top or on the side. No blending, baking, or dressing up required. It was often served in chilled fruit shells or small dessert bowls to feel “fancy” at luncheons or scout gatherings. Dress it up with a mint garnish.
Party Appetizers
- Garlic Marinated Olives
- Guacamole
- Cold and Hot Oysters (cook raw oysters in fondue pot)
- Not recommended due to modern day food handling safety rules
- Try Garlic Oysters instead
- Shrimp and Sour Cream Spread
- See Shrimp Dip
- Devilish Dip
- Cheese Ball
- Stuffed Cucumber Slices
- Celery-Elizabetha
- Chafing Dish Hot Dogs
Drinks
- Milk Fluff
- Quick Lemonade Base
- Peach Thaw
- Orange Blossom Punch
- Strawberry Soda
- Green Punch
- Golden Punch
- Apple Cooler
- Red Hot Stuff
- Mocha Mixup
- Mulled Cider
Main Dishes
- Hamburger and Macaroni
- Hurry-up Shrimp and Rice
- Potatoes with Frankfurters
- Easy Chicken Tetrazzini
- Fish Nests
- Tuna-stuffed Potatoes
- Mystery Cheese Dish
Souffles
- Salmon Souffle
Meat, Fish, and Poultry
- Chinese Spareribs
- Oriental Beef Kabobs
- Shish Kabab
- Braised Pot Roast
- Beef Tongue with Sauce
- Roast Pork, Vienna Style
- Baked Red Snapper with Sour Cream Stuffing
- Ham Loaf
- Raised Meatballs
- Hamburger-onion Pie
- Baked Lasagne
- Turkey Waldorf-plus
- Stuffed-shirt Franks
Stovetop Specials
- Montana Meat
- Lamb and Everything
- Curried Lamb
- Chicken Paprika
- Veal with Lemon and Parsley
- Easy Seafood Newburg
- Bacon, Eggs, etc.
- Eggs Afloat
- Tacos
- Swedish Meatballs
Vegetable Variety
- Green Beans with Trimmings
- Extra Flavors
- Fresh Artichokes
- Green Peas, French Style
- Beets in Sour Cream
- Cucumbers in Sour Cream
- Harvard Beets
- Double-Orange Carrots
- Baked Carrots
- Eggplant-Tomato Casserole
- Fried Eggplant
- Baked Grits
- “Big Hominy” Cassarole
- Crisp Buttered Zucchini
- Baked Potatoes
- Hashed Brown Potatoes
- Potato Pancakes
- Potato Dumplings
Cold Plate
- Caesar Salad
- Southwest Salad Bowl
- Hoosier Coleslaw
- Grandma’s Carrot Salad
- Tomatoes Stuffed with Crabmeat
- Corn Chip Chef’s Salad
- Cool Beans and Potatoes
- German Potato Salad
- Kidney Bean Salad
- Pineapple Surprise
- Stop-Go Salad
- Jade and Ivory Salad
- Party Waldorf Salad
- Summer Fruit Salad
- Greatest Turkey Salad
Soups
- Rivel Soup
- Cream of Celery Soup
- Pennsylvania Potato Soup
- Cabbage Soup
- Baked Bean Soup
- New England Bortsch (sic)
- New England Clam Chowder
- Great Bay Crab Soup
- Split Pea Soup with Ham
Extras
- White Sauce
- Better Butter
- Butter Crumb Topping
- Deviled Butter
- Lemon Butter
- Nutty Butter
- Seafood Cocktail Sauce
- Dill Mayonnaise
- Lamaze Sauce
- Tartar Sauce
- Coleslaw Dressing
- Sour Cream Dressing
- Vinaigrette Sauce
- Florida Barbecue Sauce
- Mustard Sauce
- Cumberland Sauce
- Strawberry Sauce
Breads
- New England Johnnycake
- Virginia Spoon Bread
- Indiana Herb Corn Bread
- South Carolina Hush Puppies
- Beaten Biscuits
- Southern Style Biscuits
- Missouri Dumplings
- Washington State Oatmeal Bread
- North Carolina Whole Wheat Bread
- Sally Lunn
- Black Walnut Bread
- Banana Loaf
- Date and Nut Bread
- Apple Pancakes
Desserts
- Pastry Circles
- Chess Pies
- Sweet Potato Pie
- Date Pie
- Molasses Pie
- Key Lime Pie
- Fruit Fluff Pie
- Peachy Pie
- Snowflake Pudding
- Baked Alaska
- Bread Pudding
- Date Pudding
- Hot Cherry Pudding
- Danish Dapples
- German Anise Drops
- Chinese Almond Cakes
- Coconut Pound Cake
- Double-Jell Cake
- Cherry Angel Roll
- Apple Pizza
- Apple Fritters
- Apple Dumpling Rolls
- Broiled Grapefruit
- Crunchy Baked Bananas
- Melon Cups
- Party Peaches
Backyard Cooking
- Roast Sweet Corn
- Foil Baked Tomatoes
- Fresh Zucchini Squash
- Squaw Corn
- Frozen Vegetables
- Hard Rolls
- Mock Angel Food
- Stuffed Bananas
- Marshmallow Tricks
- Barbecued Chicken
- Grilled Pork Chops
- Foil Cooked Pork Chops
- Candied Yams with Marshmallows
- Fish in Foil
- Roast Clams in the Shell
- Minute Steak Surprise
- Bologna and Pineapple Skewers
- Chicken Livers and Mushrooms Skewers
- Lobster Tails Skewers
- Large Shrimp Skewers
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Click Here -> To see information References:
- Girl Scouts of the U.S.A. Girl Scout Cookbook. 1971. Henry Regnery edition ed., Chicago, IL, Bantam Books, Inc., May 1973.
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