THE MESS

This recipe is from an old Missouri restaurant's breakfast favorites.

2 tablespoons oil or butter
4 cups diced potatoes
1/4 cup chopped onions
1 cup chopped ham (or precooked bacon or sausage)
2 medium eggs
4 slices Amerian cheese (or your favorite cheese)

In a large frying pan, heat the oil or butter over high heat. Add the potatoes and onions and cook 5 to 7 minutes until lightly browned and tender, stirring often. Place the meat on top of potatoes and stir in. Break the eggs over the mess and then stir in. Cook, stirring gently, until eggs are done, about 2 to 3 minutes. When the eggs begin to firm, cover with the cheese, reducing heat to medium, and cover. Continue  cooking  until the cheese is melted, about 2 minutes. Serve immediately.

Makes 1 large mess or 2 servings.

CHEESY MASHED POTATO CASSEROLE

4 lb potatoes, peeled and cubed
1 lb carrots, cut in half-inch chunks
6-8 green onions, sliced thin
1/2 cup butter
1 cup sour cream
1 1/4 tsp salt
Dash of freshly ground black pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Butter a 9 X 13-inch baking dish or pan; set aside.

In a large pan place the potatoes and carrots with enough water to cover completely; add 1/2 teaspoon salt and bring to a boil. Boil until tender and drain. Mash potatoes/carrots and set aside.

Melt the butter in a skillet over medium heat and add the onions. Saute onions until tender; add to the potato mixture. Add the sour cream, salt and pepper and mix until blended. Transfer mixture to the prepared baking dish; sprinkle cheese over the top.

Bake, uncovered, 30-40 minutes until heated through.

Yield: Approximately 12 servings

DILLY CUCUMBERS

This recipe is from my 1967 BH&G cooking with HERBS and Spices booklet.

Beat together 1/3 cup salad oil and 3 tablespoon vinegar. Stir in 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed, 1/4 teaspoon each sugar and salt, and 1/8 teaspoon pepper.

Pour mixture over 1 large cucumber, pared and sliced paper-thin. Refrigerate several hours.

JEAN'S CINNAMON APPLESAUCE SALAD

A wonderful lady in the area of Southern Indiana where I grew up published a cookbook many years ago. She was a great cook and we all loved her recipes. Here is one of them.

Click on recipe to enlarge for easier reading.

IMPERIAL SUGAR'S BANANA CRUSH

Imperial Sugar began in 1843 in South Texas. On their 150th anniversary they shared some of their recipes and this is one of them.

4 cups Imperial Granulated Sugar
6 cups water
Juice of 6 oranges (2 cups)
Juice of 3 lemons (1/2 cup)
1 can (46-oz) unsweetened pineapple juice
10 medium bananas, crushed
4 quarts ginger ale, chilled

In a large kettle, combine Imperial Granulated Sugar and water; boil 3 minutes. Cool. Mix juices with crushed bananas; stir syrup into fruit juice mixture. Pour into 6 refrigerator trays or other freezer containers; freeze. At serving time set out at room temperature 5 to 10 minutes. Spoon into 8-ounce glasses, filling halfway. Add a little ginger ale and beat with spoon. Fill glass with ginger ale. Makes about 40 8-ounce glasses.

1906 Cunningham Raw Sugar Mill and Refinery. Built in 1843 the Cunningham Mill was the beginning of the Imperial Sugar Company.

DILL-RANCH OYSTER CRACKER SNACKS

1 pkg (11-oz) oyster crackers
1 or 2 (according to your taste) packets original Hidden Valley dressing mix
3/4 cup vegetable oil
1/4 tsp dill weed

Pour dressing mix, dill weed and crackers into a bag. Shake them until they are well coated. Store in a tightly covered container. Makes 6 cups.

HAMBURGER SPINACH SOUP

1 lb lean ground beef
5 cups water
2 cups cubed potatoes
1 cup shredded cabbage
1 cup chopped yellow onions
1 cup sliced celery
1/3 cup uncooked barley
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper
1 bay leaf
1 can (28-oz) tomatoes - do not drain-, cut up
1 can green beans
1 pkg (9 - 10-oz) frozen chopped spinach

Brown the beef in a Dutch oven; drain off excess grease. Stir in all remaining ingredients except the spinach. Bring soup to a boil, reduce the heat, cover and simmer half an hour. Add the frozen spinach, replace cover and simmer another 25 minutes. Remove the bay leaf before serving.

FRUITED TAPIOCA PUDDING

The recipe is from my 1979 EASY HOMEMADE DESSERTS WITH JELLO PUDDING book.

1 can (8 3/4-oz) fruit cocktail
1 can (8 1/4-oz) crushed pineapple in syrup*
1 package (3 1/4-oz) Jell-O Americana vanilla tapioca pudding
1 tablespoon butter or margarine

*Or use 2 cups canned fruit - peaches, cherries or plums.
Drain fruit, reserving syrups. Add water to syrups to make 2 cups.
Prepare pudding mix with measured liquid as directed on package. Remove from heat. Stir in butter and fruit. Chill. Makes 6 servings.

WHITE CHOCOLATE CAKE

This is not a vintage recipe but it is one I have had for many, many years. Click on the pictures to enlarge for easier reading.

GHIRARDELLI CHOCOLATE TRUFFLES

This is probably not a vintage recipe but it is one I have had for a long time.

LAYERED RASPBERRY GELATIN RING

Many of us grew up with gelatin salads, especially at big family gatherings and reunions. If you haven't had one lately, why not try this one? It is very good.

2 pkg (3-oz each) raspberry gelatin

1 1/2 cups boiling water

2 pkg (10-oz each) frozen sweetened raspberries, thawed and drained

2 cans (8-oz each) crushed pineapple - do not drain

1/4 tsp salt

1 pkg (8-oz) cream cheese, softened

1/2 cup sour cream

Oil or spray with cooking spray an 8-cup ring mold.

Place dry gelatin into a large (2-quart) measuring cup and pour the boiling water over it; stir until gelatin is completely dissolved. Stir in the raspberries, pineapple, and salt. Pour half the mixture into the ring mold and refrigerate 30 minutes or until set. Leave the remaining half of gelatin at room temperature.

In a mixing bowl, beat the cream cheese and sour cream together until smooth. Carefully spread the mixture over the set layer of raspberry gelatin. Pour the remaining gelatin mixture over the cream cheese mixture.

Refrigerate for at least 6 hours or until firm. This can be made a day ahead for an easy dish to take somewhere the next day.

Remove from mold onto a serving plate. Decorate plate with fresh raspberries, if desired.

Serves 12.

Note: File Photo

FOUNDATION FILLED COOKIES WITH FILLING OPTIONS

This recipe is from my little 1970 The Cookie Book. Click on picture to enlarge for easier reading.

GREEK SALAD DRESSING

This is not exactly a vintage recipe but it is an old one from the 1980s. Click on picture to enlarge for easier reading. This is an old General Mills recipe.

MOCHA FROSTING

This is another recipe from my 1955 Marshall Township PTA cookbook. This recipe does not have a contributor listed.

1/2 cup butter
1 egg yolk
1 tbsp. strong coffee
2 sq. unsweetened chocolate
2 1/2 cups confectioners sugar

Cream butter, add egg yolk, coffee, and chocolate. Gradually add confectioners sugar. Blend until smooth. Frosts two 8-inch layers.

CHOCOLATE FUDGE UPSIDE DOWN CAKE

Another of my late mother's clippings from her local newspaper "back in the day". Click on picture to enlarge for easier reading.

Note: Some of the amounts are blurry. They are 3/4 cup sugar, 1/2 cup milk, 1/4 tsp salt and 1 1/2 tbs cocoa, 1 hp (heaping) tsp butter, 1 cup flour, 1 tsp baking powder, and 1 tsp vanilla.

PIE CRUST WITH POWDERED SUGAR AND EGG

2 1/2 cups all-purpose flour
pinch of salt
4 tbsp powdered sugar
3/4 cup butter, cut up
2 egg yolks
4 tbsp cold water
powdered sugar for dusting, optional

Sift the flour and powdered sugar together with the salt into a mixing bowl. Add the butter and using your fingertips, work the butter into the flour mixture. Make a well in the center of the mixture.

Whisk the egg yolks with the cold water and pour into the well in the center of the flour mixture.

Using your fingers or a fork, combine the two mixtures until smooth.

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or tart pan. Using a fork, prick the bottom.

Chill for 10 minutes then bake at 400 degrees until golden brown, about 15 minutes.

RED, WHITE AND BLUE SHORTCAKES

This recipe is from a 1971 Bisquick Recipe Flyer Give-Away.

Click on photo to enlarge for easier reading.

CONFECTIONERS' SUGAR FROSTING

This recipe is on the back page of the pamplet shown below. This is from my Sophomore high school home economics class. My, how times have changed since 1963!

1/3 cup butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pound (3 1/2 to 4 cups) sifted confectioners' sugar
About 1/4 cup cream or other liquid

Cream and thoroughly beat together butter or margarine, vanilla and salt. Add confectioners' sugar and liquid alternately, adding sufficient liquid to give the frosting proper spreading consistency. Beat thoroughly after each addition, since the velvety smoothness of the frosting is influenced by sufficient beating. Spread between layers, on top, and on sides of cake. Yield: Enough frosting for two 8-inch or 9-inch layers.

FOUR-BEAN SALAD

This recipe is from my 1967 Better Homes and Gardens cooking with HERBS and SPICES cookbooklet.

EASTERN CURRY DIP

1/2 cup Miracle Whip Salad Dressing
1/2 cup dairy sour cream
1/4 cup green onion slices
1/2 teaspoon curry powder

Combine salad dressing, sour cream, onions and curry powder; mix well. Chill. Serve with vegetable dippers. 1 cup

This recipe is from the 1977 recipe flyer below.

JEAN'S PICKLED EGGS

Jean Evans was one of the special ladies in the community where I went to school - grades 1 thru 12 in one building. Her recipes were so popular she and her daughter made a cookbook and this is one of the recipes from that book. As you can see from the picture below I have used her cookbook to the point of it losing the front cover! This cookbook was so popular they even made a second one. Special memories of Needmore and the friends there.

ITALIAN CREME CAKE

This is my recipe for Italian Creme Cake that I have had for many years. It probably doesn't qualify as vintage but it is old. And it is delicious.

Click on pictures to enlarge for easier reading.

BOSTON BAKED LIMA BEANS

This is a depression era recipe that has been handed down through generations.

1 lb lean ground beef
1 can (28-oz) diced tomatoes, do not drain
1 can (16-oz) butter beans
1 can (16-oz) lima beans
3 tbsp brown sugar
1/4 tsp freshly ground black pepper
5 or 6 slices bacon*

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.

In a large skillet brown the ground beef until no longer pink. Drain well in a colander and add the tomatoes with juice. Cook mixture 5 minutes to heat through.

Combine the beans, sugar, and pepper in a bowl then transfer to the prepared baking dish. Place the beef/tomato mixture over the beans. Top with the bacon slices.

Bake at 350 degrees approximately 45 minutes until beans are bubbly and bacon is crisp. Skim any fat from the top before serving.

Yield: 6 servings

*I have typed this recipe as it was given to me a few years ago. Personally, however, I fry my bacon about halfway browned then transfer to paper towels to drain. This keeps some of the excess fat out of the dish.

THREE BEAN RICE SALAD

This probably doesn't qualify as vintage but I have had it since the 1980s.

1 can cut wax beans, drained
1 can French-style green beans, drained
1 can red kidney beans, drained
1/2 cup Italian salad dressing
1/4 cup thinly sliced onion
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups water
1 1/2 cups minute rice
Lettuce leaves for serving

In a large bowl, combine the beans, salad dressing, onion, half the salt, and the pepper. Set mixture aside to allow the flavors to blend.

Meanwhile, bring water and remaining half of the salt to a full boil in a medium saucepan that has a lid; stir in the rice. Place lid on pan, remove from heat and allow to stand for 5 minutes.

Fold the rice into the bean mixture; cover and chill thoroughly.

Serve in a lettuce leaf lined bowl.

Yield: 6 servings

DATE BARS

I remember my mother making date bars when I was a child and I loved them. I believe this recipe is one from a Quaker Oats box in the 50s. Oh so yummy!

1 3/4 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter
2 1/2 cups chopped dates
3/4 cup sugar
3/4 cup water
1/2 cup chopped walnuts + extras for garnish, if desired
Whipped cream for serving, if desired

In a large bowl, combine eats, flour, brown sugar, baking soda, and salt. Cut in the butter until mixture resembles coarse crumbs. Press mixture into a greased 13 X 9-inch baking pan. In a saucepan, combine dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Cut into squares. Top with whipped cream and additional chopped walnuts, if desired.

BLUE RIBBON BUTTER CAKE

This cake recipe is from an old cookbook and I have probably had this recipe around 10 years. I found the picture through bing on TOH.

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Butter Sauce:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1 1/2 teaspoon almond extract
1 1/2 teaspoon vanilla extract

In a large bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Combine the flour, baking powder, baking soda, and salt; add to the butter mixture alternately with the buttermilk, beating well after each addition.

Pour into a greased and floured 10-inch tube pan. Bake at 350 degrees for 65-70 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Run a knife around the edges of the pan, including the center, to loosen cake. Turn upside down on a wire rack setting on waxed paper.

For the sauce, cook the butter, sugar, and water in a small saucepan over medium heat just until the butter is melted and sugar is dissolved. Remove from heat and add the two extracts.

Poke holes in the top of the warm cake and pour 1/4 cup of the sauce over the cake. Allow to set for a few minutes; repeat process twice. Poke holes in sides of cake and brush remaining sauce over the sides.

Allow cake to cool completely before cutting to serve.

COCONUT LOAF CAKE - A REMINDER OF THE PAST

How many of you remember eating at a Howard Johnson's, once the mainstay of travelers? Do you remember the coconut loaf cake? I recently found this recipe on King Arthur Flour that is really close to that cake. Take a trip down memory lane with this recipe and see what you think.

3/4 cup (12 tablespoons) unsalted butter, room temperature

1 1/4 cups sugar
5 large eggs
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon coconut flavor, optional
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup heavy cream or whole milk
2/3 cup sweetened flaked coconut

Preheat oven to 350 degrees.

Lightly grease a 9 X 13-inch loaf pan; set aside. 

Beat the butter at medium speed, using an electric hand mixer or stand mixer, for about 10 seconds. Gradually add the sugar, beating all the while. Beat for 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl midway through, until the mixture has lightened in color and is fluffy.

Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined; the mixture will look curdled. This curdling isn’t a problem; but if you simply don’t like the looks of it, do as Susan Reid does: “I’ve taken to putting a spoonful or two of dry ingredients into the butter/sugar mixture after egg 1; it keeps things from curdling when egg 2 is added.” Thanks, Susan!

Stir in the salt, baking powder, coconut flavor, and vanilla. Add the flour to the bowl in three portions, alternating with the cream, and beginning and ending with the flour. Beat at low speed, just to combine, after each addition.

Stir in the flaked coconut.

Scoop the batter into the prepared pan, smoothing its top surface.

Bake the cake for about 70 to 75 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil for the final 15 minutes of baking, if it appears to be getting too brown.

Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack to cool completely.

FROSTING:

1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup (8-ounce package) cream cheese, at room temperature
2 cups confectioners’ sugar
1/4 cup coconut milk powder, optional; for enhanced flavor
pinch of salt
1/4 teaspoon coconut flavor, optional; for enhanced flavor
3/4 to 1 cup sweetened flaked coconut

Mix the butter and cream cheese at low speed, until thoroughly combined. Gently beat in the sugar, coconut milk powder, salt, and coconut flavor, until smooth.

Place the cake on a large piece of waxed paper or plastic wrap. Spread the frosting all over the cake.

Pat the flaked coconut onto the frosting. This will be sticky work; use the paper or wrap to help.

Serve the cake in 1/2″ to 3/4″ slices. Store any leftovers, well-wrapped, in the refrigerator for 24 hours; freeze for longer storage.

While it’s counter-intuitive to refrigerate cake, it’s clear from the photo of the cake box that HoJo’s sold their cake frozen. And chilling this cake prior to serving isn’t a bad thing, so long as you’ve wrapped it securely – it helps reduce the stickiness factor.

Sources: Recipe from KAF, picture by Jason Liebig, Flickr

APPLE SLUMP

6 tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees F. 
 
Toss together apples, brown sugar and spices. Place in a buttered baking dish and bake at for 20 minutes. 
 
Sift together dry ingredients. In separate bowl; mix wet ingredients. Add to dry ingredients, stirring till just combined. 
 
Spread topping over apples and bake for 25 minutes. Top with whipped cream if desired.

Note: File Photo from Bing

TWO OLD SALAD RECIPES

Patti Crane, an Indiana friend of mine, sent these to me this morning. Evidently her mother and mine saved recipes from the same local newspaper column. Thanks, Patti, for sharing these.

A GOOD WASH FOR THE HAIR

This is from MRS. BEETON'S  Book of Household MANAGEMENT circa 1861.

1 pennyworth of borax
1/2 pint olive-oil
1 pint boiling water

Pour the boiling water over the borax and oil; let it cool; then put the mixture into a bottle. Shake it before using and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as does also rosemary-water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy.

Note: When I was growing up my family owned an old country store where we sold everything from kerosene, gas, and sliced meats. I sold a lot of borax in those days but I never dreamed to use for washing my hair!

ICEBERG-APPLE SALAD

1 medium head iceberg lettuce, torn into bite-size pieces
Dressing:
2 large red apples, diced
1 cup mayo
1/4 cup sugar
2 tbsp cider vinegar
2 tbsp evaporated milk

Combine the mayo, sugar, vinegar, and milk; mix well. Add the apples, stir to mix. Cover and refrigerate for an hour.

To serve, toss the apple dressing mixture over the lettuce.

Yield: Approximately 8 servings

MY GRANDMOTHER'S MEAT LOAF RECIPE

This was a favorite recipe of my grandmother who passed away in the 1970s.

1 1/2 lb ground beef
3/4 c uncooked oats
1 beaten egg
1 1/2 tsp salt
1/4 tsp pepper
1 c tomato juice
1/4 c chopped onion

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix together well, use hands to mix well. Mold mixture into a loaf in an ungreased baking pan. Spread top with ketchup, if desired. Bake about 1 hour. Let stand at least 5 minutes before slicing.

Note: File Photo

OLD FASHION COLESLAW

1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons sugar
1 tablespoon yellow mustard
2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups shredded or chopped cabbage*

1 medium chopped carrot
1 green bell pepper, diced


In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery seed, salt, and pepper; mix well. Add cabbage, carrot, and bell pepper; toss until coated.

Serve immediately, or cover and chill until ready to serve.

*Using a little red cabbage will add color to your slaw.

Note: File Photo

MARINE WIVES TANGY PORK BARBECUE

This recipe is from a 1950s Marine Officers' Wives cookbook.

2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 bottle (28-oz) ketchup
2 cups boiling water
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt, optional
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1 boneless pork loin roast (3 1/2 to 4 pounds)
12 sandwich buns, split

In a Dutch oven over medium heat, melt butter. Stir in flour until smooth. Add the next 10 ingredients; bring to a boil. Add roast. Reduce heat; cover and simmer 3 hours or until the meat is very tender. Remove meat; shred with two forks or a pastry blender. Skim fat from cooking juices; return meat to juices and heat through. Serve with a slotted spoon on buns.

FRUIT 'N PUDDING CRISP

This is an old Pillsbury ad recipe.

Click on the picture to enlarge for easier reading.

TURKEY CARCASS SOUP

I remember the big Thanksgiving meals at my grandparents home and how my aunt would always take the turkey carcass so she could make soup. Her family loved turkey carcass soup and this recipe reminds me of an aunt long gone from this world.

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 1/2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 cup uncooked barley
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning
1 pinch dried thyme


Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.

Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Note: File Photo