Thursday, April 17, 2014


This is an old recipe from Montana.

1 stewing hen, 3 1/2 lbs or larger
1 cup celery, chopped
1 cup slivered almonds
2 tbsp onion, minced
1 10 1/2-ounce can cream of chicken soup
1 cup mayonnaise
2 tbsp lemon juice
3/4 tsp salt
1/4 tsp pepper
buttered bread crumbs or crushed potato chips

Steam or stew chicken until tender. Remove bones, and skin from meat and cut into bite size pieces. Mix with all ingredients, except crumbs and paprika. Turn into a two-quart casserole dish. Top with crumbs or chips, and paprika. Bake in a 350 degree oven, uncovered, for about 30-40 minutes, or until bubbly. (Salad can be frozen before or after baking.)

Serves 6-8

Wednesday, April 9, 2014


I love it when I come across old recipes written in my late mother's handwriting and this is a special one. In our hometown we had a radio program called, 'Over the Backyard Fence' that came on Monday through Friday. It was as the name implies, like over the backyard fence information being passed around. One of the highlights was ladies calling in their recipes. I love this because mom obviously just grabbed a pencil and the nearest piece of paper and hurriedly jotted this recipe for Hamburger Casserole that was called in by Madglene. I believe this was "Hamburger Helper" before "Hamburger Helper" was thought of.

Click on picture to enlarge for easier reading.


This is another recipe my late mother had cut from an old almanac calendar from the 1970s.

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Tuesday, April 8, 2014


With Easter right around the corner, I thought I would post this old recipe from my 1970 The Cookie Book. It has a basic recipe with several different options including checkerboard, pinwheels, and ribbon cookies. Perhaps you would like to try an old recipe for something new at your house this Easter.

Click on the picture to enlarge for easier reading.

Friday, April 4, 2014


These salad dressing recipes are from my old cooking with HERBS and SPICES recipe booklet from 1967.

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Tuesday, April 1, 2014


This is another recipe from my late mother's 1967 cooking with HERBS and SPICES recipe booklet.

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Saturday, March 29, 2014


This is another recipe from my 1970 'The Cookie Book'.

3/4 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted flour
1/2 teaspoon salt
2 1/2 teaspoon baking powder
2 tablespoon milk
1 1/2 teaspoon vanilla
3/4 cup rolled oats (quick or old-fashioned, uncooked)
Confectioners' sugar

Beat butter and sugar together until creamy. Add eggs, one at a time; beat well after each addition. Sift together flour, salt and baking powder; add alternately with milk to butter mixture. Stir in vanilla and oats. Chill several hours or overnight. Roll to 1/8-inch thickness on canvas or board dusted with confectioners' sugar. Cut out with animal-shaped cookie cutters dipped in confectioners' sugar. (If you do not have these cutters, use cardboard patterns and cut out with small knife.) Bake on ungreased cookie sheets at 400 degrees 6 to 8 minutes. Cool. Decorate by brushing with appropriately colored confectioners' sugar frostings. Use raisin pieces or semi-sweet chocolate pieces for eyes. Dip toothpick in melted semi-sweet chocolate pieces to make line decorations. Makes 6 dozen cookies.

Thursday, March 27, 2014


Don't know if this is a vintage recipe but Golden Corral has been serving these rolls for a long, long time. I imagine this is a copycat recipe and not given directly by the restaurant as I got it from the internet.

.:。 ✿*゚‘゚Golden Corral's Famous yeast rolls*.:。 ✿*゚‘゚
2 eggs
1/2 cup sugar
1 (.25 oz) pkg. active/dry yeast
1/4 cup warm water
1/2 cup butter or margarine, melted
1 teaspoon salt
1 cup warm milk
4 cups all-purpose flour
Dissolve yeast in the 1/4 cup warm water and set aside. Beat eggs and sugar together with a whisk, add melted butter. (I just melt in the microwave for about 30 seconds). Add salt and warm milk to egg mixture, then add yeast and flour and mix well with spoon. Do not have your melted butter or warm milk hot. It will kill the yeast. Once all ingredients are combined, cover with a dish towel and let rise in warm place for at least six hours or overnight. Two hours before cooking, punch down dough, spray muffin pans, pinch off three pieces of dough for each muffin cup about the size of a walnut. Dip each piece in melted butter. Let rolls rise for about another hour in muffin pans. Cook in preheated 400 degree oven for approximately 15 to 20 minutes or until golden brown. Makes about 18 large rolls. Enjoy!

Wednesday, March 26, 2014


This old recipe I got years ago when I first moved my young family to Texas is great anytime but makes a great Easter punch with its Spring colors and lemonade taste.

Friday, March 21, 2014


This recipe is from an old 1970s JELL-O Pudding desserts book.

Click on picture to enlarge for easier reading.