SAUSAGE STUFFED MUSHROOMS

1 1/2 pounds fresh medium mushrooms (about 30 large whole mushrooms)
1/2 pound pork sausage (mild)
1/2 cup mozzarella cheese (shredded)
1/4 cup seasoned bread crumbs

Remove mushroom stems, carefully saving caps. Chop stems into small pieces. Brown sausage. Drain and set aside, reserving 2 tablespoons of drippings. In reserved drippings cook stem pieces over medium heat for 10 minutes. Remove from heat. Add sausage, cheese, and crumbs. Fill mushroom caps and place n ungreased 9 x 13-inch baking pan. Bake at 450 degrees for 8 to 12 minutes.

This is one of my favorite recipes from author Janette Oke's family's cookbook. This is listed as a favorite of Marvin Logan whom I believe to be Janette's son-in-law but I am guessing on that. Whomever he is, he knows what is good!

BUTTERMILK DOUGHNUTS

This is another recipe from my 1955 Marshall Township PTA cookbook. This recipe is from Ellen Smith, one of my classmates.

1 cup sugar
2 eggs
1/4 tsp. nutmeg or 1 tsp. vanilla
1 cup buttermilk
4 tsp. baking powder
1/4 cup melted butter
1/4 tsp. soda
4 cups flour
3/4 tsp salt

Mix as usual. Chill dough and knead lightly and roll out on floured board. Fry in hot fat. Dust with powdered sugar.

WANIETA HARRELL'S BUSY DAY CASSEROLE

This is a recipe from a lady in the neighborhood where I grew up. She used to play the organ in the church across the street from my grandparents' house.

1 cup minute rice (cooked according to package directions)
1 lb ground beef
1 small onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Chinese noodles

Cook beef and onion in skillet until browned; drain grease off meat. Mix together meat mixture, rice, and undiluted soups. Pour into a buttered casserole dish. Sprinkle Chinese noodles over the top.

Bake in a preheated 350 degree oven for 45 minutes or until bubbly.

ALMOND-CINNAMON LEAVES

There is a note in the cookbook with this recipe that says, "A favorite from Switzerland, Almond Cinnamon Leaves are wonderfully crisp and flavorful".

1 cup sifted flour
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter or margarine
1/3 cup sugar
1/2 tsp grated lemon rind
1 egg
2/3 cup ground blanched almonds
Sugar

Sift first 3 ingredients together. Cream butter, sugar, and grated rind together. Add egg; beat until light and fluffy. Blend in dry ingredients and nuts. Chill 1 hour. Shape on lightly floured surface into a roll about 1 1/2-in. in diameter. Cut in 1-inch pieces. Dust hands with flour and roll each piece into a tapered ball.  Place on greased cookie sheet. Flatten with palm of hand. With corner of a folded piece of cardboard, mark indentation to give appearance of veins down center of the leaf. Bake at 400 degrees F. 10 to 12 min. While hot, sprinkle with sugar. Makes about 2 dozen.

RUTH YODER'S GERMAN CHOCOLATE FROSTING

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound margarine
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans

Cook milk, sugar, yolks, margarine, and vanilla about 12 minutes, or until it thickens. Add coconut and pecans; beat until thick.

SPICY CAJUN RICE SALAD

This is a recipe I got from a small Minute Rice cookbook in the 1980s.

2 cups Original Minute Rice
1/2 cup prepared Good Seasons Italian or Zesty Italian Salad Dressing
1 1/2 teaspoons hot pepper sauce
2 teaspoons prepared hot spicy mustard
2 hard-cooked eggs, chopped
1/2 cup diced celery
1/2 cup toasted chopped pecans
1/4 cup sliced scallions
1/4 cup sliced stuffed green olives
1/4 cup chopped parsley
1/4 cup sweet pickle relish
1 tablespoon diced dill pickle


Prepare rice according to package directions.

Combine salad dressing, pepper sauce and mustard in small bowl. Blend well. Combine rice with remaining ingredients in large bowl. Spoon dressing mixture over salad, tossing to coat. Cover and chill.

Makes 6 servings

ENGLISH MUFFIN PIZZAS

This is an old 1975 Betty Crocker recipe card. Vary the toppings to suit your taste.

Click on recipe to enlarge for easier reading.

YUM-YUM RIBBON SALAD

My local library has a program called 'Friends of the Library' where one can donate books and others can purchase them for a donation. I always look for cookbooks when I am there. This recipe is from a salad cookbook entitled SALAD SAMPLER FROM QUILTING IN THE COUNTRY OF Bozeman, Montana. I love this book and thought I would share this recipe with you. Having lived in five states and traveled to many more, I love recipes from around the country.

Click on picture to enlarge for easier reading.

KIM-CHEE

This is an old Korean recipe. I used to have a co-worker who had married a Korean lady when he was in the Army. His wife sent the best dishes to all our pitch-in lunches.

1 cup salt
1 cup water
1 medium napa cabbage, cut into bite-size peices
1 medium carrot, shredded
2 T. red (hot) pepper flakes (can use or more less to suit your taste)
2 T. toasted sesame seeds
2 T. lemon juice
2 green onions, chopped
2 garlic cloves, minced

Mix salt and water. In a large bowl, mix cabbage with salt water. Let stand four to five hours. Rinse cabbage thoroughly three times and drain well. Place the cabbage in a large bowl. Add remaining ingredients and mix thoroughly. Chill at least one hour before serving.

QUICK PARTY LOG

While this is not exactly a vintage recipe, it is an old one that is quick, easy, and tasty! I have had it for years.

Click on picture to enlarge for easier reading.

APPLE PEANUT SALAD

This is a recipe my late mother cut out of her local newspaper.

1 cup dairy sour cream
1 Tblsp. grated orange peel
2 Tblsp. orange juice
3 cups chopped apples
1 1/2 c. thinly sliced celery
1/2 c. coarsely chopped dry roasted peanuts
Blend sour cream, orange peel and juice. Toss with apples, celery and peanuts. Chill to blend flavors. Yield: 5 cups.

OLD-FASHIONED SUGAR COOKIES

This is another recipe from the back of a page in an old Rexall Drup Store Almanac calendar.

Click on picture to enlarge for easier reading.

SKILLET CHICKEN POT PIE

1 lemon
1 tbsp olive oil
1 - 1/2 lbs chicken, boned, skinned, cut-up into bite-size pieces
2 medium-size carrots, sliced
1 medium onion, finely chopped
1 medium celery stalk, sliced thin
1 3/4 cups chicken broth
1/2 tsp salt
1/4 tsp thyme
1/8 tsp pepper
3 tbsp cornstarch
1 1/2 + 1/3 cups milk
1 cup baking mix (is Bisquick)
1 cup peas, preferably frozen peas

Cut 3 strips of peel from lemon and set aside.

In a large deep skillet, heat 2 teaspoons of the oil over medium-high heat until hot; add chicken and cook about 5 minutes or until golden brown, stirring often. Remove chicken from skillet to a plate and set aside.

In the same skillet, heat the remaining oil. Add the carrots, onion, and celery and cook 5 minutes, stirring occasionally.  Add the broth, salt, thyme, pepper, and the lemon peel; heat to boiling. Reduce the heat to low; cover and simmer for 10 minutes until the carrots are tender.

Meanwhile, in a medium mixing bowl, using a wire whisk, mix the cornstarch with 1 1/2 cups of the milk until blended and smooth.

In a small bowl, stir the baking mix with the 1/3 cup milk until blended; set aside.

Stir the cornstarch mixture into the skillet and heat to boiling over medium-high heat. Boil and stir for 1 minute. Return the chicken to the skillet along with the peas; heat to boiling. Remove the lemon peel and discard.

Drop the dough by tablespoonfuls over the chicken mixture in skillet. Lower the heat to medium-low; cover and simmer for 10 minutes or until the biscuits are cooked through.

CRANBERRY-NUT COFFEE CAKE

This is a recipe from my late mother's recipe shoebox. This one is cut from the back of a Rexall Drug Store Almanac Calendar.

Click on picture to enlarge for easier reading.