Wednesday, October 1, 2014


This is another of the old recipe clippings from my late mother's shoebox recipe collection.

Click on recipe to enlarge.


This recipe is not vintage but Chicken Fried Steak is vintage in Texas. This recipe is from a restaurant we used to have in Grapevine several years ago. At one point in time they gave out these free cards with their signature chicken fried steak recipe, cream gravy, seasoned flour mix, and batter mix on it. Click on the pictures to enlarge.


This is another recipe from my 1955 Marshall Township PTA cookbook.

Click on picture to enlarge.

Tuesday, September 30, 2014


This is another of the old yellowed recipe clippings from my late mother's recipe shoebox.

Click on picture to enlarge.


This old recipe is from the 1970s.

7-oz uncooked thin spaghetti, broken into 2-inch pieces
2 cups cubed fully cooked ham
1 cup dairy sour cream
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (4-oz) sliced mushrooms, drained (reserve 1/4 cup liquid)
1/2 cup sliced pimento-stuffed olives
2 tbsp instant minced onion
1/2 tsp seasoned salt
1 tsp dry mustard
1 tsp Worcestershire sauce
3/4 cup bread crumbs
2 tbsp butter or margarine, melted
1 cup shredded Cheddar cheese (about 4 ounces)

Heat oven to 325 degrees. Cook spaghetti as directed on package; drain. Mix spaghetti, ham, sour cream, soup, mushrooms, reserved mushroom liquid, olives, onion, seasoned salt, mustard and Worcestershire sauce. Pour into ungreased baking dish, 11 3/4x7 1/2x1 3/4-inches.

Mix bread crumbs and butter; sprinkle in diagonal rows over the casserole. Sprinkle remaining cheese between rows. Bake until casserole begins to bubble, about 30 minutes.

8 servings.

Monday, September 29, 2014


  • 1/4 teaspoon pepper
  • SAUCE:
  • 1 cup packed brown sugar
  • 1 teaspoon prepared mustard
  • 1/3 cup vinegar
  • 1 can (8 ounces) crushed pineapple, undrained
  • In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350° until thermometer registers 170°, about 1-1/2 hours, basting frequently. Yield: 6-8 servings.

    Before anyone complains, yes I know a recipe from the 90s is not yet vintage. However this is an older recipe requested by a reader so chill out!

    Saturday, September 27, 2014


    1 1/3 cups all-purpose flour
    1/2 cup firmly packed brown sugar
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    3/4 tsp cinnamon
    1/2 tsp ginger
    1/2 cup butter
    1/2 cup boiling water
    1/2 cup molasses
    1 egg, slightly beaten

    Preheat oven to 350 degrees.
    Grease the bottom only of a 9-inch round cake pan.

    In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add the butter, water, molasses, and egg; beat well.

    Pour the batter into the prepared pan and bake at 350 degrees for 25 to 35 minutes until a wooden toothpick inserted in the center comes out clean.

    1 pkg (10-oz) frozen raspberries, thawed
    1/4 cup sugar
    1 tbsp lemon juice
    3 firm pears, peeled, cored, cut into 1-inch pieces (should be about 3 cups)
    Whipped cream for garnish, if desired.

    Drain raspberries, reserving 1/4 cup of the liquid.

    In a blender container, blend the raspberries and the reserved liquid at highest speed until smooth. Press through a strainer to remove seeds; discard the seeds.

    In a large skillet, combine the raspberry puree, sugar, lemon juice and pears; bring to a boil. Reduce the heat and simmer until the pears are tender.

    To serve, place wedges of gingerbread on serving plates and sauce over the wedges. Garnish with a dollop of whipped cream, if desired.

    Friday, September 26, 2014


    Click on picture to enlarge for easier reading.

    This is another recipe from The Cookie Book from 1970.

    Wednesday, September 24, 2014


    For a perfect everytime beef tenderloin try this simple old-fashion recipe.

    1 (5-7 lb) beef tenderloin, trimmed
    3 tbsp butter, softened
    1 tsp salt per pound of meat
    3/4 tsp freshly ground black pepper

    Preheat oven to 425 degrees.

    Place the beef on a wire rack in a shallow pan and rub the butter over the meat; sprinkle with the salt and pepper.

    Bake at 425 degrees at least a half hour for medium rare (a meat thermometer should read at least 135 degrees) or longer for your desired doneness.

    Remove from oven and cover loosely with a foil tent and let meat stand for 15 minutes before slicing.


    This recipe is from the little 1970 Cookie Cookbooklet I found in my late mother's recipe shoebox.

    1 cup shortening
    2 cups sugar
    2 teaspoons vanilla extract
    3 eggs, well beaten
    5 cups sifted flour
    3 teaspoons baking powder
    1 teaspoon salt
    6 tablespoons milk

    Cream shortening, sugar and extract together; add eggs and beat until light and fluffy. Sift dry ingredients together; add alternately with milk to creamed mixture.  Chill thoroughly. Roll out small portions of dough on a lightly floured surface to 1/4-inch thickness. Cut with cookie cutter into rounds or fancy shapes. Place on greased cookie sheet; bake at 375 degrees about 15 min. Makes about 12 doz. 2-in. cookies.

    CINNAMON -- Sprinkle a mixture of cinnamon and sugar over tops of unbaked cookies.

    COCONUT -- Add 1 cup flaked coconut to dough.