Click on the picture for easier reading.
Monday, September 30, 2013
DOMINO COOKIE MIX RECIPE AND THREE COOKIE RECIPES
This is cut from the back of a bag of Domino sugar many years ago. I found this in my late mother's recipe clipping box rubberbanded together with some of her oldest recipes.
Wednesday, September 25, 2013
BANANA CREAM PUFF RING
This recipe is from a grocery store flyer entitled, "KRAFT Television Recipes As seen on the BING CROSBY TV SPECIAL March 20, 1977.
Click on the recipe to enlarge for easier reading.
Tuesday, September 24, 2013
SUNNY AND BRIGHT POLENTA PIE
This is another recipe from the back of an old almanac calendar.
Click on the picture to enlarge for easier reading.
Monday, September 23, 2013
BEEF PORCUPINES FROM 1973
I have made this recipe many, many times since I cut out this clipping in 1973. It has been a family favorite and has always gone over good at potluck meals as well.
Note: When I take these to potlucks I double the recipe and put them in my crockpot set on keep warm to transport.
Note: When I take these to potlucks I double the recipe and put them in my crockpot set on keep warm to transport.
Wednesday, September 18, 2013
ROAST TURKEY WITH OYSTER BAKE
This is a Betty Crocker Recipe I have had since the 1970s.
Click on pictures to enlarge for easier reading.
Monday, September 16, 2013
MICROWAVE CHOCOLATE CHERRY CAKE
I have had this recipe so long I can't remember where I got it but I think it was given to me by a lady doing an evening demo class on microwaves at the JCPenney store in Plano, Texas. I loved it that she gave her classes on the evenings I was on the management closing team. I could pop in and out of her classes and I always got to share in the goodies she made!
Click on picture for easier reading.
Sunday, September 15, 2013
CHICKEN AND BISCUITS CASSEROLE
Thanks Anna DeLong for sharing this recipe. It is not a vintage recipe but since it reminds one of vintage recipes I thought it would fit in here.
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Directions:
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.
Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper
Directions:
Preheat oven to 350 degrees.
Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
Layer the shredded chicken on top of the butter.
Sprinkle on the veggies.
In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
Pour over the chicken and vegetables. DO NOT MIX!
Sprinkle on a little black pepper, if desired.
Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.
Remove from oven and allow to rest for 5 minutes. Serve and enjoy!
Saturday, September 14, 2013
COUNTRY CLUB HAMBURGERS
2 lbs ground beef*
Blue Cheese Filling:
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
12 slices bacon, precooked slightly
Salt
Pepper
6 large, well shaped mushrooms
Divide ground beef in 12 mounds. Flatten each between squares of waxed paper to 1/2 inch thickness.
For Blue-cheese Filling, cream the cheeses together; stir in onion, horseradish, and mustard. Top half the patties with filling, leaving 1/2-inch margin for sealing. Cover filling with remaining patties, sealing edges well. Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks. Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper. Turn and broil about 5 minutes more or until done just the way you like them; season second side.
Flute the mushroom caps and top each burger with a mushroom. Makes 6 servings.
*If beef is lean, have 6 ounces of suet ground with this amount. Burgers will be at their very best!
Note: This is a 1963 Better Homes & Gardens recipe.
Blue Cheese Filling:
1 3-ounce package cream cheese, softened
1 tablespoon crumbled blue cheese
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
12 slices bacon, precooked slightly
Salt
Pepper
6 large, well shaped mushrooms
Divide ground beef in 12 mounds. Flatten each between squares of waxed paper to 1/2 inch thickness.
For Blue-cheese Filling, cream the cheeses together; stir in onion, horseradish, and mustard. Top half the patties with filling, leaving 1/2-inch margin for sealing. Cover filling with remaining patties, sealing edges well. Wrap edges of each burger with the bacon, using 2 slices and securing ends with toothpicks. Broil 5 inches from heat about 6 minutes; sprinkle with salt and pepper. Turn and broil about 5 minutes more or until done just the way you like them; season second side.
Flute the mushroom caps and top each burger with a mushroom. Makes 6 servings.
*If beef is lean, have 6 ounces of suet ground with this amount. Burgers will be at their very best!
Note: This is a 1963 Better Homes & Gardens recipe.
Friday, September 13, 2013
HONEY-GINGER CHICKEN - 1975
This is a recipe card I got in the mail from Betty Crocker in 1975. Too bad I don't eat chicken as I do eat lots of ginger for health reasons. Hopefully you will enjoy this chicken like some of my family does. You can click on the pictures to enlarge for easier reading.
Tuesday, September 10, 2013
PEANUT OATMEAL PIE
This is not a vintage recipe but it is one I have had for 22 years so I am going to post it here. Please do not respond by telling 1991 is not vintage. As someone from the 1940s, believe me, I know 1991 is not vintage!!
Click on the pictures for easier reading. And by the way, that is cool on wire rack, not cook on wire rack!
Monday, September 9, 2013
Saturday, September 7, 2013
GOLDEN CHOCOLATE TREASURE COOKIES
This is one of my old recipe cards from my little old fashion metal recipe box. Anyone else remember or have one of those?
You can click on the pictures for easier reading.
You can click on the pictures for easier reading.
Friday, September 6, 2013
LELA GAITHER'S BARBEQUE MEATBALLS
LELA GAITHER’S BARBEQUE MEATBALLS
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Lela Gaither's Barbeque Meatballs
Need some good food for watching football games (or Homecoming marathons) this weekend? Bill’s mom, Lela Gaither, used to make these delicious barbeque meatballs! Here’s the recipe for you...
Lela Gaither's Barbeque Meatballs
Meatball Ingredients:
2 pounds hamburger
8 eggs
cracker crumbs
2 medium onions, chopped finely
1 package tomato-flavored dry cup-of-soup mix
sage to taste
Sauce Ingredients:
1 can Campbell’s onion soup
1 can Campbell’s tomato soup
2 tablespoons cornstarch
2 cloves garlic, minced
¼ cup apple cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
Mix meatball ingredients together and form into small, firm meatballs. Drop into boiling water until they float to the top. Remove and drain on paper towels.
Combine sauce ingredients and add meatballs. Mix well and simmer until thick and bubbly. Sauce will keep for about one week. Makes about 75 meatballs.
This sauce is also great for chicken or ribs. Just boil the chicken or ribs until tender, then add them to the sauce!
(This recipe originally appeared in the Gaither Family Recipes section of He Started The Whole World Singing by Gloria Gaither. Copyright ©2004. Used by permission.)
2 pounds hamburger
8 eggs
cracker crumbs
2 medium onions, chopped finely
1 package tomato-flavored dry cup-of-soup mix
sage to taste
Sauce Ingredients:
1 can Campbell’s onion soup
1 can Campbell’s tomato soup
2 tablespoons cornstarch
2 cloves garlic, minced
¼ cup apple cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
Mix meatball ingredients together and form into small, firm meatballs. Drop into boiling water until they float to the top. Remove and drain on paper towels.
Combine sauce ingredients and add meatballs. Mix well and simmer until thick and bubbly. Sauce will keep for about one week. Makes about 75 meatballs.
This sauce is also great for chicken or ribs. Just boil the chicken or ribs until tender, then add them to the sauce!
(This recipe originally appeared in the Gaither Family Recipes section of He Started The Whole World Singing by Gloria Gaither. Copyright ©2004. Used by permission.)
Wednesday, September 4, 2013
CHICKEN MARENGO
This is an old clipping from a Hunt's Tomato Sauce ad.
Click on picture to enlarge for easier reading.
Tuesday, September 3, 2013
Monday, September 2, 2013
HOT MILK SPONGE CAKE
In honor of Rose Armstrong who passed away last week, here is her cake recipe from my old school recipe book. This book was made by the Marshall Township PTA (Indiana) in 1955.
2 eggs
1 cup sugar
1 cup cake flour
1 1/2 tsp. baking powder
1/2 cup hot milk
1 tbsp. melted veg. shortening
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon extract
Beat eggs, add sugar, beat thoroughly, sift flour, baking powder and stir into egg mixture. Add milk, shortening, salt and extract. Mix quickly, put into 8 inch square ungreased pan. Bake at 350 degrees for 30 minutes.
2 eggs
1 cup sugar
1 cup cake flour
1 1/2 tsp. baking powder
1/2 cup hot milk
1 tbsp. melted veg. shortening
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon extract
Beat eggs, add sugar, beat thoroughly, sift flour, baking powder and stir into egg mixture. Add milk, shortening, salt and extract. Mix quickly, put into 8 inch square ungreased pan. Bake at 350 degrees for 30 minutes.
