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Grandma's Vintage Recipes
This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.
Sunday, April 6, 2025
Wednesday, April 2, 2025
BUTTERMILK POUND CAKE
This recipe is from an old cookbook of the Christian Churches. This recipe was submitted from North Carolina.
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract
Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
Yield: 20 servings.
Wednesday, March 26, 2025
MIZ SARAH'S HAM LOAF
This is an old "church socials" recipe from the Midwest.
1 1/2 lb lean pork, ground
3/4 cup fine dry breadcrumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk
Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar
Preheat oven to 350 degrees.
In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.
In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.
Saturday, March 22, 2025
HONEYMOON PINEAPPLE HASH
1 tall can evaporated milk
1 can crushed pineapple, drained
28 graham crackers
5 tbsp butter, melted
In a small saucepan over medium-low heat, melt the marshmallows in the milk stirring constantly; do not boil. Remove from the heat, pour into a large bowl and allow to cool. In another large bowl, whip the evaporated milk until it holds peaks. Once the marshmallow mixture has cooled, add the whipped evaporated milk and the pineapple. Fold in to blend.
Crush the graham crackers into crumbs and add the melted butter. Mix well. Cover the bottom of a lightly greased pan or baking dish with 1/2 of the crumb mixture. Press down. Pour the pineapple mixture over the crumb crust. Put the remaining graham cracker mixture over the top of the pineapple mixture. Put in the freezer for 2 hours before serving.
Friday, March 21, 2025
PRIZE-WINNING PERSIMMON PECAN SURPRISE
This is another Indiana persimmon recipe.
1/2 cup chopped pecans
Combine the wafer crumbs and the pecans together well. Spread the mixture over the bottom of an 8 x 8-inch square dish or pan, reserving about 1/3 cup for later.
1 cup persimmon pulp
1/4 cup powdered sugar
Mix the pulp and powdered sugar together well and spread half of the mixture over the crumb layer.
1 cup marshmallow cream
2 oz cream cheese, softened
1/2 cup powdered sugar
Combine the marshmallow cream, cream cheese, and powdered sugar together until mixed well. Spread the marshmallow cream mixture over the persimmon pulp mixture.
1 small jar of maraschino cherries
Drain cherries well on paper towels; coarsely chop. Sprinkle cherries over the marshmallow cream mixture, saving a tablespoonful to sprinkle on top as garnish.
Spread the remaining persimmon pulp mixture over the cherries.
1 small carton frozen whipped topping, thawed.
Spread the thawed whipped topping over the chopped cherries.
Sprinkle the remaining vanilla wafer-nut mixture over the top of the whipped topping. Sprinkle the reserved tablespoon of cherries over the top. Refrigerate until thoroughly chilled before serving.
Thursday, March 20, 2025
EASY OLD FASHION BAKED BEANS
This recipe is from an old grocery store ad.
1 cup tomato catsup
1/2 cup brown sugar
2 tbsp prepared mustard
1 medium onion, chopped
6 slices bacon, cut into 2-inch pieces
Preheat oven to 350 degrees. Saute the onion and bacon. Set aside. Combine the beans, catsup, brown sugar, and mustard. Pour the bean mixture into a lightly buttered casserole dish. Top with the bacon and onion mixture. Cover and bake at 350 degrees for 1 1/2 hours. Serves 6 to 8.
Wednesday, March 19, 2025
GIGI'S OLD FASHION BEAN SALAD
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper
In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.
Tuesday, March 18, 2025
OLD FASHION STRAWBERRY JAM
8 cups fresh strawberries
1 box (1 3/4-oz) Sure-Jell powdered pectin
7 cups sugar
Wash and hull the berries, crush. This should leave you with about 5 cups of crushed berries.
Place the berries in at least an 8-quart size pan and add the pectin. Bring the mixture to a boil, stirring constantly. As soon as the mixture reaches a full boil, stir in the sugar a little at a time and let come back to a full boil that you cannot stir down. Boil for 1 minute stirring constantly.
Remove pan from the heat and immediately ladle into hot sterilized jelly jars. Screw on hot sterilized 2-piece lids and process jars in a boiling water bath for 5 minutes.
Note: If you plan to use the jelly soon, you can skip the hot water bath and just refrigerate.
Yield: Approximately 6 cups of jam.
Monday, March 17, 2025
FOOLED YOU HAM SALAD SANDWICHES
This recipe is from an old Hoosier cookbook. I, personally, prefer this over ham salad.
1/2 cup sweet pickle relish
1 cup mayonnaise-style salad dressing
1/2 dozen boiled eggs, finely chopped
1/2 cup finely chopped onion
Grind or finely chop the bologna. In a large bowl, combine the bologna, pickle relish, and onions. Add the salad dressing and eggs. Stir to combine well. This makes a great sandwich served on bread or split rolls with lettuce leaves.