Thursday, October 31, 2013


This recipe is from an old grocery store give-away flyer from KRAFT foods advertising Television Recipes As seen on the BING CROSBY TV SPECIAL dated March 20, 1977.

Click on picture to enlarge for easier reading.

Wednesday, October 30, 2013


This is another recipe from my 1955 Marshall Township PTA cookbook.  Do any of my fellow Hilltoppers know who Mrs. Ethyl Hulsander is/was?  I do not recognize that name but I was only 8-years-old in 1955.

1 pkg yeast
1/4 cup warm water
3/4 cup milk
1/4 cup butter
1 egg, beaten
1/4 cup sifted cocoa
1 tsp salt
1/2 cup sugar
1/2 tsp soda
2 1/2 - 3 cups sifted flour

Dissolve yeast in warm water.  Scald milk. Add butter, stirring until melted. Cool. Add egg and dissolved yeast.  Stir in cocoa, salt, sugar, and soda.  Beat in 2 cups flour.  Add remaining flour until a soft dough is formed.  Knead until smooth and shiny.  Let rise in a greased bowl until double in bulk.  Knead dough and shape into rolls.  Allow to rise again.  Bake in a hot oven 375 degrees for 15 minutes.

Tuesday, October 29, 2013


I make my slaw very similar to this but had never thought of using buttermilk.  Interesting.

KFC COLESLAW from All Things Homemade KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes! 
Ingredients: 1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Thursday, October 24, 2013


This recipe is from a little cookie booklet I found in my late mother's "recipe shoebox".  It is dated 1970 and has a price of .35 on the front.

1/2 cup shortening
1 cup sugar
1 egg, beaten
1/4 cup milk
2 1/2 squares (2 1/2-oz) unsweetened chocolate, melted
2 1/2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder

Soften shortening, cream well with sugar.  Add beaten egg, milk and chocolate; mix well.  Stir in sifted dry ingredients.  Chill thoroughly.  Remove small amount of dough at a time and roll out 1/8-in. thick on lightly floured surface. Cut in circles.  Bake on greased cookie sheet 10 min. at 350 degrees.  Makes 11 dozen 2-in. cookies.

Wednesday, October 23, 2013


Based on the fact that this old clipping calls for Campbell's soups, I am assuming this was from a magazine Campbell's soup advertisement.   Click on the picture to enlarge for easier reading.

Saturday, October 19, 2013


3/4 cup shortening (part butter)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 teaspoon water
1/2 teaspoon baking soda
2 cups sifted cake flour

Cream the shortening, sugar, salt, and vanilla together until light and fluffy.  Add eggs and beat vigorously.  Blend water and soda together and add to creamed mixture.  Mix in the flour until well blended.  Roll out dough on lightly floured surface to 1/8-inch thickness.  Sprinkle dough with sugar, if desired.  Cut with 2 1/2 inch round cutter or fancy cutters and place cutout on lightly greased cookie sheets.  Bake at 400 degrees 12 to 14 min., or until lightly browned.  Makes 3 1/2 dozen.

Thursday, October 17, 2013


I love things like this from old cookbooks!

Click on picture to enlarge for reading.

Wednesday, October 16, 2013


This is not exactly a vintage recipe but since I got it from "Grandmother's Kitchen" I thought this blog would be appropriate.

6 medium potatoes, baked 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 lb bacon, cooked and drained 
3 cups sour cream 
2 cups shredded mozzarella cheese 
2 cups shredded cheddar cheese 
2 green onions, chopped
6 strips bacon cut into small pieces and pre-cooked in a frying pan with all fat drained off

  1. Cut peeled potatoes in 1 inch cubes.
  2. Place half in greased 13x9 baking dish.
  3. Sprinkle with half the salt, pepper, and bacon.
  4. Top with half the sour cream and cheeses.
  5. Repeat layers.
  6. Bake, uncovered at 350* for 25 minutes.
  7. Top with the rest of your sour cream and cheeses and the bacon bits and bake for another 15 minutes.
  8. Sprinkle with onions.

Note: I neglected to take a picture so using this free one from the internet which looks like this recipe.  Yours may look a little different but you get the idea.

Tuesday, October 15, 2013


This is a recipe I cut from the thin paper that separates the two frozen pie shells in a package.  I got this many years ago when frozen pie shells first became popular.  The brand is mentioned in the recipe.  Of course any brand or your homemade pie shells will work just fine.

Click on recipe for easier reading.

Monday, October 14, 2013


1 cup all-purpose flour
1 cup whole-wheat flour
1 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup applesauce
2 eggs, beaten
1/2 cup cooking oil
1/4 cup milk
1 cup raisins

Preheat oven to 350 degrees.
Grease and flour a 9-inch loaf pan and set aside.

Stir the flours, sugar, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl. In a medium mixing bowl combine the applesauce, eggs, oil, and milk. Add the egg mixture to the dry ingredients stirring just until combined.  Stir in the raisins.

Pour the bread batter into the prepared pan and bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.  Remove from oven and cool in the pan for 10 minutes.  Cool completely on a wire rack.  When completely cooled, wrap well and store until the next day before cutting.

Thursday, October 10, 2013


This is an old recipe card I have had since the 1970s.  Click on the pictures for easier reading.

Tuesday, October 8, 2013


1 envelope Knox unflavored gelatine
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp salt
1 (14-oz) can Eagle Brand milk
2 eggs, well beaten
1 (16-oz) can pumpkin or about 2 cups
1 graham cracker pie crust

In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg, and salt; stir in Eagle Brand milk and eggs.  Mix well.  Let stand 1 minute.  Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes.  Remove from heat. Stir in pumpkin; mix well. Pour into prepared crust.  Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Monday, October 7, 2013


This recipe is from a grocery store give-away recipe flyer from Betty Crocker Bisquick in 1971, shown in the picture below.
Click on picture for easier reading.

Friday, October 4, 2013


This is a recipe I got from Betty Crocker in 1975.  You can click on the pictures for easier reading.

Thursday, October 3, 2013


This is another recipe from my 1955 Marshall Township PTA Cookbook.  This recipe was contributed by Bernice Watson.

1 cup milk
5 tbsp. sugar
1 tbsp. salt
6 tbsp. melted shortening
1 cake yeast
1 cup lukewarm water
6 cups sifted flour

Scald milk. Add sugar and salt.  Cool to lukewarm.  Dissolve yeast in lukewarm water and add to lukewarm milk.  Add 3 cups flour and beat until perfectly smooth.  Add melted shortening and remaining flour or enough to make easily handled dough.  Knead well.  Place in greased bowl.  Cover and set in a warm place free from draft.  Let rise until double in bulk, about
1 1/2 hours.  Make in round balls about size of walnuts and place close together in a well greased shallow pan.  Cover and let rise until light; about 1 hour.  Bake in hot oven, 425 degrees about 20 minutes.  Makes about 4 dozen rolls.

Wednesday, October 2, 2013


Here is another recipe contribution from my late mother's old recipe clippings box.  This fudge recipe is different as it is made with an egg.

Click on the recipe to enlarge for easier reading.

Tuesday, October 1, 2013


This recipe is from an old dessert cookbooklet I found in my late mother's collection of recipes.

5 thin slices white bread
1/2 cup butter, melted
6 apples, pared, cored, quartered
3/4 cup sugar
2 tablespoons lemon juice
1 cup raisins
1/2 cup chopped pecans

Line a 1 1/2-qt. deep mold with bread slices dipped in butter.  Cook apples in small amount of butter in a skillet until tender.  Toss with remaining ingredients; turn into bread-lined mold.  Bake at 350 degrees for 40 minutes or until crust is golden.  Cool; unmold.  Serve with whipped cream.  Serves 8.