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.

    Tuesday, September 23, 2014


    This is another of the old clippings from my late mother's recipe box. I believe this is a clipping from the local newspaper where I grew up.

    Click on the recipe to enlarge for easier reading.

    Tuesday, September 16, 2014


    2 lb red potatoes (5 to 6 large), peeled, cubed
    1 tsp salt
    3 hard-cooked eggs, divided
    1/2 cup Miracle Whip dressing
    2 ribs celery, finely chopped (about 1/2 cup)
    1 small onion, finely chopped (about 1/2 cup)
    3 tbsp sweet pickle relish
    3 tbsp yellow mustard
    1 tbsp sugar
    Dash paprika

    Cook potatoes in boiling salted water in large saucepan 10 to 15 minutes or just until tender; drain. Cool.

    Meanwhile, chop 2 eggs; slice remaining egg. Mix the Miracle Whip, celery, onons, chopped eggs, relish, mustard and sugar in large bowl. Gently stir in potatoes.

    Top with the sliced egg and paprika.

    Monday, September 15, 2014


    This is a 1968 recipe from a Better Homes and Gardens Cookbooklet. You can click on the picture to enlarge for easier reading.

    Sunday, September 14, 2014


    1 lb bay or sea scallops (Cut large scallops into halves or thirds.)
    2 tablespoon lemon juice (preferably fresh squeezed)
    1/2 lb fresh mushrooms
    2 lb fresh ripe tomatoes or 1 can (1 lb) whole tomatoes (drained)
    5 tablespoons olive or vegetable oil
    1 small clove garlic (crushed)
    4 shallots (sliced)
    4 parsley sprigs (chopped)
    1/2 teaspoon salt
    Dash white pepper
    1/2 teaspoon dried thyme leaves
    1/2 teaspoon dried oregano leaves

    Put scallops and lemon juice in a medium-sized bowl. Toss with a wooden spoon and set aside. Using a damp paper towel, wipe mushrooms to remove any dirt. Slice mushrooms, right through the stem, about 1/8-inch thick. Add to scallops and toss again.

    If using fresh tomatoes: Bring 6 cups water to a boil in a medium-sized saucepan. Add tomatoes to boiling water, a few at a time, and blanch for 15 to 20 seconds. Using a large slotted spoon, remove tomatoes from water and plunge into ice water.

    When tomatoes are cool enough to handle, use a small sharp knife to peel off skin and cut out cores. Cut tomatoes in half crosswise and squeeze each half to remove seeds. Discard skins, cores and seeds. Using a French chef's knife, chop tomatoes coarsely.

    Put 2 tablespoons of the oil in an 8-inch skillet. Heat over moderately high heat. When oil is very hot, add garlic and half of the shallots and half of the parsley. Cook, stirring constantly with a wooden spoon, until the garlic is golden brown.

    Add tomatoes, salt, pepper, thyme and oregano. (If using canned tomatoes, break them up with the backof a wooden spoon.) Cover skillet; reduce heat to low and simmer 20 minutes, stirring occasionally. Uncover skillet and cook sauce 5 minutes longer.

    Heat remaining oil in a large skillet. When very hot, add remaining shallots and parsley; saute 5 minutes. Using a slotted spoon, add scallops and mushrooms and cook over high heat 10 minutes, stirring frequently. Stir in tomato sauce; cook 2 minutes and serve. Makes 4 servings.

    Note: This is not exactly a vintage recipe but it is one I have had since the early 1980s.

    Friday, September 12, 2014


    This old yellowed recipe clipping is from the shoebox of recipes belonging to my late mother.

    Click on picture to enlarge for easier reading.

    Thursday, September 11, 2014


    Click on the picture to enlarge for easier reading.

    The first column is hard to read. In case you can't read it:
    1/4 cup sugar
    1/4 cup shortening
    1 egg
    1/2 cup molasses
    1 1/4 cups all-purpose flour
    3/4 teaspoon baking soda

    Wednesday, September 10, 2014


    This recipe is from a lady in Liberty, Kentucky who says this recipe has been a family favorite since the 1970s. She entered it in a TOH recipe contest where it received high praise and first appeared in TOH in 2007. The last time I checked it had a 5-star rating by readers.

  • 1 cup butter, softened
  •  2-1/3 cups sugar
  •  1-1/2 teaspoons vanilla extract
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1 cup buttermilk
  •  ICING:
  •  1/4 cup butter, cubed
  •  1/2 cup packed brown sugar
  •  1/3 cup heavy whipping cream
  •  1 cup confectioners' sugar
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).

    Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

    For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake.
    12-16 servings.

  • Monday, September 1, 2014


    This recipe is from Better Homes and Gardens in 1930.

    Click on the picture to enlarge for easier reading.