Home » Ford In the 1960s Had Very Ambitious Ideas About What You Could Cook On A Campout

Ford In the 1960s Had Very Ambitious Ideas About What You Could Cook On A Campout

Ford Cookbook Ts
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Imagine a picnic table at a roadside park, the sun sinking behind picturesque Interstate Highway 75, and a menu like the one given below, ready in 15 minutes: Country Captain, Rice and Green Peas, Hot Rolls, Salad, and Surprise Lemon Cake.

That’s how a section of the “Traveler’s Cookbook” by Ford’s former magazine The Ford Times opens. Can you even imagine?

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If you’re not familiar, The Ford Times was a monthly publication produced by the Ford Motor Company for a decade before WWII and then for about 50 years from 1943 to 1993. These are sort of travel-focused general interest magazines in the style of a Reader’s Digest, just with articles about having a light Thanksgiving mixed in with stories about driving a Ford Aerostar through the Texas Hill Country.

The Ford Times 2

I will probably go back through this magazine a few times because there’s just an insane wealth of content here, but for the moment I’m a little preoccupied with what Ford promised to be “impromptu meals the whole family will enjoy” and “you can prepare on-the-spot.” This guide was posted to the Ford Heritage Vault in its glorious entirety, thus saving you the $0.50 you’d have paid for a copy in 1965.

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I’m particularly interested in the 1965 version of “The Traveler’s Cookbook” as it’s chock full of advice for how to make the most of a road trip. Why settle for a roadside hamburger when you can have “Freshly-caught brook trout” or a Chef Salad made with sliced tongue “cut into strips” as the magazine offers?

Cookbook Graphic
That’s Miss Nancy Kennedy and Mary Augusta Rodgers in the upper right, your guides to fine Mustang-trunk dining. Click the graphic to view the complete cookbook!

In fairness to Nancy Kennedy, the Women’s Editor of Ford Times, a lot of this stuff is quite standard road trip fare or, at least, the 1960’s version of it. There are chapters on travel kits, grilling meats, and all sorts of fun sandwiches one can make.

Who doesn’t love a little cream cheese and chutney on white bread? Need something a little heartier? Just try mixing some pimento cheese with mayonnaise, chopped dill pickle, and a “scant teaspoon” of horseradish on French bread. At one point the guide implores readers to “remember about peanut butter and mayonnaise” without going into detail. It doesn’t sound appealing to me and I like mayo, but I certainly will never forget it.

Ford Times Sammies

Soups are a big recommendation, which makes a lot of sense, though some tend to veer into gastronomical absurdity. I think a can of cream of celery soup combined with a can of deviled ham might be tasty, but this one truly gets me:

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1 can of consommé. 1 can of consommé Madrilène, and juice of 1 large orange, serve hot or cold

Excuse me… serve cold?

For all the optimistic ’60s canned-food meals, there’s a sense this magazine gives that S’mores (they call them Some-mores) are a bit too wild for adults:

A dessert sandwich. Toast a marshmallow, place 1 square of chocolate bar on top, then squash down between graham crackers. The warmth of the marshmallow partially melts the chocolate, making the whole thing good and gooey. This is the famous Scout campfire dessert; adults often sneer at the suggestion, but have been known to consume shocking amounts of Some-mores when unobserved.)

In this universe, it’s assumed that anchovies spread on buttered toast and topped with eggs is fine, but S’mores are a bridge too far.

I love to grill hot dogs and use my little Coleman dual burner propane stove to make breakfast sandwiches when we camp and so far nothing mentioned is beyond my capabilities or usual experience. The tastes are not my taste, always, even if the general construction makes sense to me.

It’s the section on one-dish meals that are the “easiest of all” that really get me.

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Easy Meals

The concept here is a sound one: Make meals ahead and just heat them up when you get somewhere. I just think these are a little ambitious for the average person. Beef Goulash, maybe, but Coq au Vin seems like a lot to prepare while sitting in a national park campsite. While some of these meals are skillet-based, it’s also assumed that you can just bring a pressure cooker with you everywhere you go.

Would I feel confident about being able to prepare stuffed peppers made with canned corned beef hash? Not entirely. I’d probably eat them, though:

Whole Ass Campfire Chickens Large

I also really don’t see myself making a full bouillabaisse on the beach even if I had a staff with me. I am impressed by anyone who can pull that off, however.

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Just in case you’re starting to feel a bit peckish after reading about all this food, I have a simple recipe you’ll likely want to enjoy immediately:

SHRIMP SURPRISE 

1 can cream of celery soup

1/4 cup milk

Shrimp (either canned or fresh cooked)

1 teaspoon curry powder

2 hard-boiled eggs, sliced

2 tablespoons green peppers, sliced

2 tablespoons celery, minced

Combine soup with milk, and mix until smooth. Add shrimp, eggs, celery, green pepper, and curry powder; cover and cook slowly for 25 minutes.

I love pulling up to a roaring campfire and eating some hot milk with shrimp. Yum. I think I’m going to go make some right now, albeit with the addition of three cups of mayo. Never forget mayo.

Cookinglobsters Large

All photos: The Ford Times/Ford Heritage Vault

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Ramblin' Gamblin' Man
Ramblin' Gamblin' Man
30 minutes ago

Ha!! I have, somewhere in my house, an old 1960’s, (or it might of been1970’s) Ford Truck marketing hardcover book that featured the whole F-Series lineup touting all of the outdoor ruggedness that Ford trucks provide for all of your Camping adventures!

And, in one section of the book they featured recipes one could cook WHILE DRIVING ON THE ROAD! I specifically remember a Pot Roast recipe in which you wrapped your Pot Roast in multi-layers of Aluminum foil and wired it to the EXHAUST MANIFOLD of your truck so you can cook as you cruised. I remember that it gave specific intervals of when to stop and check the roast and when to add potatoes etc.

Crazy, huh? (but true!)

Last edited 28 minutes ago by Ramblin' Gamblin' Man
Old Hippie
Old Hippie
16 minutes ago

There was once an entire cookbook called something like “Cooking on the road” that was all about meals cooked on the exhaust manifold. I’ve done it several times and it works just fine–as long as you have a vehicle with an exposed, flattish manifold. Ford Falcon Supervan was perfect, and you didn’t even have to go outside!

Last edited 15 minutes ago by Old Hippie
Ramblin' Gamblin' Man
Ramblin' Gamblin' Man
12 minutes ago
Reply to  Old Hippie

Ha! I’m curious, was this book a Ford specific publication?

10001010
10001010
1 hour ago

Why do so many of these dishes have ‘Surpise’ in the title? Is Doakes gonna pop out from behind a shipping container and force feed these dishes to you?

Mike Smith
Mike Smith
13 minutes ago
Reply to  10001010

“And for dessert – La Bombe Surprise!”
“Looks fantastic! What’s in it?”
“That’s the Surprise!”

Dennis Ames
Dennis Ames
1 hour ago

As a boy scout leader, I can tell you a few of the scouts can cook well, but the adults always eat very well, and cook sometime elaborately. We have made Cordon Blu, Sausage and Peppers, and some fancy stews and Chili

Drive By Commenter
Drive By Commenter
1 hour ago

Some people make elaborate dishes when traveling.

Bob the Hobo
Bob the Hobo
1 hour ago

Shrimp surprise sounds like an acceptable shrimp chowder. The boiled eggs are the only questionable ingredient imo.

Col Lingus
Col Lingus
2 hours ago

My Grandpa worked for Ford forever. He had these mags. Described them as good toilet reading material.

And we have RFK Jr asking “where’s the damn bear recipe?”

Chronometric
Chronometric
2 hours ago

My mother didn’t cook dishes that sophisticated at home. On the road, we would pull over and get PB&J. If the stars aligned, my Dad might cook a burger on one of those nasty roadside charcoal grills.

Leon Muks
Leon Muks
2 hours ago

Henry Ford had a hand in the creation of Kingsford charcoal briquettes for even more outdoor dining fun.

Beached Wail
Beached Wail
2 hours ago

First paragraph menu item: “Country Captain.” I vaguely remember that recipe from the Donner Party Cookbook.

IanGTCS
IanGTCS
3 hours ago

My grandfather was a Ford man. When he died I wound up with a bunch of old Ford almanacs and magazines (as well as probably 100 golf magazines) that I have long since tossed. Vaguely remember there being some recipes that I skipped over to read about the various vehicles.

Cover that sticks out most in my mind was the 1966 almanac. https://www.abebooks.com/servlet/BookDetailsPL?bi=31167483017&searchurl=attrs%3Dfe%26ds%3D30%26fe%3Don%26rollup%3Don%26sortby%3D17%26tn%3Dford%2Balmanac&cm_sp=snippet-_-srp0-_-image9

Musicman27
Musicman27
3 hours ago

there’s a sense this magazine gives that S’mores (they call them Some-mores) are a bit too wild for adults:” My personal opinion is “if you can buy it you can eat it”, so go enjoy your smores guys, you earned it.

Black Peter
Black Peter
3 hours ago

As someone who has delved into listicles on weird 60s dishes, I’m not discounting mayonnaise and peanut butter together, maybe in a cup, with parsley garnish, served warm… But I think, if that phrase wasn’t out of context, they were simply reminding you to bring peanut butter (for the brats) and mayo for the lunchmeat you brought.
After all after driving for 3 hours pounding Carling Black Labels, dad might issue a backhanded complaint to a dry ham sandwich.

Lithiumbomb
Lithiumbomb
2 hours ago
Reply to  Black Peter

Peanut butter and mayonnaise sandwiches were a mainstay of my grandmother’s depression era lunches. It was a way to make the peanut butter last longer. My mom still makes peanut butter and mayonnaise sandwiches to this day.

Lockleaf
Lockleaf
2 hours ago
Reply to  Lithiumbomb

Banana and mayonnaise is my family’s heritage depression sandwich. Banayannaise if you will.

Black Peter
Black Peter
2 hours ago
Reply to  Lithiumbomb

And? How are they?

Lithiumbomb
Lithiumbomb
4 minutes ago
Reply to  Black Peter

Edible, but not good. When I was younger I would object to them. “I thought you liked peanut butter! ” I do, but not like this…

StillNotATony
StillNotATony
2 hours ago
Reply to  Lithiumbomb

I think I’ll go scream groceries in the corner now…

Icouldntfindaclevername
Icouldntfindaclevername
3 hours ago

Topshot: out camping with your electric skillet?

Balloondoggle
Balloondoggle
1 hour ago

It’s possible in your shiny new F-150 Lightning!

Mike F.
Mike F.
3 hours ago

I have never in my life met anyone who sneers at S’mores, nor do I know of anyone who needs to be unobserved in order to consume shocking quantities of them.

Taargus Taargus
Taargus Taargus
2 hours ago
Reply to  Mike F.

If I’m going unobserved, then you can bet nobody else is getting S’mores.

Data
Data
3 hours ago

Open the frunk on the Mustang Mach-E; shrimp surprise!

Phantom Pedal Syndrome
Phantom Pedal Syndrome
3 hours ago

Pro tip: Store your canned goods and meats in the engine bay for faster preparation upon arrival.

StillNotATony
StillNotATony
3 hours ago

Surprise! I made a volcano of shrimp laced vomit!

Taargus Taargus
Taargus Taargus
3 hours ago

I’m going to have to imagine that Shrimp Surprise is likely to transform into Outhouse Surprise by 2am.

StupidAmericanPig
StupidAmericanPig
3 hours ago

Ha. The surprise is how long it takes to violently erupt out of you and which side it takes.

Taargus Taargus
Taargus Taargus
2 hours ago

I’m sure I’m being generous with my 2am estimate, so I’m going to say *45 minutes after ingestion is my revised guess.

*In this scenario I assume the victim is able to gag it down.

Lockleaf
Lockleaf
2 hours ago

I keep finding amazing places to insert this video clip, courtesy of Red 2.

https://clip.cafe/share/poo-poos-coming

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