TANGERINE CHICKEN

I am sure this isn't exactly a 'vintage' recipe but it is an old one. It is from an ad when Promise vegetable oil spread first came out in the marketplace.

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SUNDAE PUDDING

This recipe is from a 1970s JELL-O Pudding cookbook, shown below.

1 cup cold milk
1 pkg (4-serving size) instant pudding, any flavor
1 pint ice cream, any flavor, very soft

Combine the milk and pudding mix in a bowl. Beat slowly with a rotary beater or at lowest speed of electric mixer until well blended, about a minute.  Stir in the ice cream. Chill at least 15 minutes.

Before serving, stir until creamy.

Suggested Flavor Combinations:
Vanilla Pudding with Vanilla, Coffee or Pistachio ice cream
Butterscotch, Butter Pecan, or Banana Cream Pudding with Vanilla or Butter Pecan ice cream
Chocolate Pudding with Peppermint, Vanilla, or Coffee ice cream
Etc

BIG BATCH MOIST BRAN MUFFINS

I have had this recipe so many years I don't have a clue where I got it. The fruit cocktail makes these bran muffins moist and totally different from most bran muffins.

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FROZEN PIMENTO SALAD

This is an old recipe from Iowa. I have never made it but it came highly recommended.

2 jars pimento cheese
1/2 cup mayonnaise
40 marshmallows, cut into pieces
1/2 cup nuts, chopped
1 large can crushed pineapple, undrained
1 pint cream, whipped

Cream the cheese and mayonnaise; add marshmallows, nuts, and pineapple. Fold in the whipped cream.

This recipe will fill a large baking dish and will keep in the freezer for a month.

This is what a jar of pimento cheese looks like. Posting this to save getting several questions about it.

BREAD PUDDING FOR TWO

While this recipe only makes enough for two, it is an easy recipe to double, triple, whatever you need.

1 cup soft bread cubes
1 egg
2/3 cup milk
3 tbsp brown sugar
1 tbsp butter or margarine, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of salt
1/3 cup raisins
Vanilla ice cream for serving, optional

Preheat oven to 350 degrees.

Place the bread in a greased 1-quart casserole dish.

In a small mixing bowl, whisk together the egg and milk; stir in the butter, brown sugar, cinnamon, nutmeg, and salt; pour over the bread cubes. Sprinkle the raisins over all.

Bake uncovered for 30 to 35 minutes at 350 degrees or until a knife inserted in the center comes out clean.

Best served warm with ice cream!

HOMEMADE NOODLES

This is another recipe from my old Marshall Township PTA cookbook from the 1950s. This recipe is from Mrs. Phyllis Fry who was married to our beloved high school math teacher, Ray Fry.

7/8 cup sifted all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp poultry seasoning
1 large egg, beaten

Sift flour, measure, and sift with the dry ingredients. Add gradually to beaten egg, mixing until thoroughly blended. Roll paper thin on a floured board keeping the shape rectangular as much as possible.  Allow to stand 20 minutes. Roll up and slice 1/8 inch wide for fine noodles. Toss lightly to separate strands and spread out to dry for several hours. Makes 1/2 pound of dried noodles.

HONOLULU COOLER

One of the ladies in the community where I went to school in Southern Indiana created a cookbook, with the help of her daughter, to share many of her beloved recipes. Jean was well loved and a great friend to everyone in the community. Her cookbook was so successful a second one followed. Here is one of the beverage recipes from the first book.

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Note: I believe that is 1 cup pineapple juice rather than just pineapple.

HOT CHICKEN SALAD FROM MONTANA

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
paprika

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

HAMBURGER CASSEROLE - MADGLENE OVER BACKYARD FENCE

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.

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STUFFED ZUCCHINI NEAPOLITAN

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

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PASTEL COOKIES

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.

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OLD-FASHION HOMEMADE DELUXE SALAD DRESSINGS

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

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RICE 'N TUNA PIE

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

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