I never liked tuna but my mother did. I've discovered she had several tuna recipes. This is one in her small handwritten recipe book she would bring to my house when she came to spend the winters. I love finding recipes in her hand writing.
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.
Wednesday, June 30, 2021
Monday, June 28, 2021
COUNTRY FRIED POTATOES
1 small to medium onion, chopped
1/2 cup chopped green bell pepper
1/2 tsp garlic powder
Salt to taste
Pepper to taste
Heat fat in a large cast-iron skillet. When hot, add the vegetables and seasonings. Stir well to mix in the seasonings. Reduce heat to medium and cook until the vegetables are tender and browned according to your desires. Stir occasionally for even browning.
Saturday, June 26, 2021
OLD RECIPE LANGUAGE CONVERTED TO PRESENT DAY
I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here.
Here are a few conversions to help with old recipes
Modern Day Conversions
Very slow oven 275° F
Slow oven 300° F
Moderately slow oven 325° F
Moderate oven 350° F
Moderately hot oven 375° F
Quick oven 400° F
Hot oven 425° F
Very hot oven 450° - 475° F
1 box gelatine = 8 teaspoons of gelatin
1 cake yeast = 2 envelopes of dry yeast
1 coffee cup = 1 cup
1 dessert spoon = 2 teaspoons
1 gill = ½ cup
1 ounce ginger = 5 tablespoons
1 pint = 2 cups
1 pound brown sugar = 2½ cups, packed
1 pound butter = 2 cups
1 pound of flour = 4 cups
1 pound powdered sugar = 2½ cups
1 pound raisins = 2¾ cups
1 pound sugar = 2¼ cups
1 quart = 4 cups
1 salt spoon = ¼ teaspoon
1 spoonful = 1 tablespoon
1 teacup = ¾ cup
1 tumbler = 1 cup
1 wineglass = ¼ cup
size of an egg = ¼ cup
1 peck = ¼ bushel
Friday, June 25, 2021
GRANDMA LEAFY'S MASHED POTATO SALAD
This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s. Her name was Leatha but grandpa always called her Leafy.
Drain the potatoes and mash with a potato masher. Add in the following ingredients:
1/4 to 1/2 cup cream
1 tbsp butter
1 to 1 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved
Mix the above ingredients into the potatoes until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.
Thursday, June 24, 2021
CRANBERRY RELISH SALAD
1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12-oz) lemon-lime soda (I use 7up)
1 can (8-oz) crushed pineapple in its own juice, do not drain
2 pkgs (10-oz each) frozen cranberry-orange sauce
In a large bowl dissolve the gelatins and sugar in the boiling water. Add the soda, pineapple with juice, and the cranberry-orange sauce. Chill until the mixture is partially set. Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm. To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind.
Yield: 12 - servings
This goes great with chicken, turkey, pork, etc.
Tuesday, June 22, 2021
LEMON BASIL GRILLED CHICKEN
Another recipe from my late mother's shoe box recipe collection. I love finding these old clippings.
Monday, June 21, 2021
BUTTERMILK BROWNIES WITH COOKED FROSTING
1 stick oleo
1 cup water
1/4 cup cocoa
1/2 cup canola oil
2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup buttermilk
2 eggs
Preheat oven to 400 degrees. In a small heavy-duty saucepan, blend together the oleo, water, cocoa, and oil. Bring to a boil, stir until oleo is melted and ingredients are blended. Remove from heat and set aside. In a large mixing bowl, mix together the flour, sugar, salt and soda. Pour the boiled mixture over the flour mixture and stir to blend. Stir in the vanilla, buttermilk, and eggs. Stir until the mixture is well blended. Pour into a greased 17 x 11-inch baking pan. Bake at 400 degrees for 15 to 20 minutes until done. Frost with the following Chocolate Buttermilk Frosting.
CHOCOLATE BUTTERMILK FROSTING
1 stick oleo
1/2 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 cup chopped pecans
1 tsp vanilla
In a small saucepan bring the oleo, cocoa, and buttermilk to a boil. Remove from the heat and beat in the powdered sugar, vanilla, and nuts. Pour over the brownies while they are still warm.
Sunday, June 20, 2021
WISCONSIN OVEN-BAKED BEANS
1 can (15 1/4-oz) kidney beans, drained
3/4 lb thick-cut bacon, cut crosswise into 1/2-inch pieces
1 cup diced onions
3/4 cup brown sugar, packed
1 tbsp prepared mustard
1 tbsp prepared horseradish
In a 3-quart baking dish combine the butter beans, great northern beans and kidney beans. Stir in the bacon pieces, onion, brown sugar, mustard and horseradish. Cover and bake at 325 degrees for 2 1/2 to 3 hours. Uncover during the last hour of baking to brown the top. Add water during baking if needed.
Note: This is a good dish for diabetics if they substitute 1/4 cup + 2 tablespoons Splenda Brown Sugar Blend for the brown sugar listed above. You won't even notice the difference in the taste.
Saturday, June 19, 2021
COCOA BROWNIES
Another treasure from my late mother's shoe box recipe collection. I am so glad she was a recipe hoarder!
Friday, June 18, 2021
MINI-MORSEL MUFFINS
2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
Preheat oven to 400 degrees.
In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.
Wednesday, June 16, 2021
OLD FASHION NUTMEG DOUGHNUTS
1 1/2 cups sugar
2 tbsp butter or lard, melted
2 tsp cream of tartar
1 tsp baking soda
2 eggs
1 1/4 tsp nutmeg
2 cups flour, more if needed
Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.
*Sweet milk is whole milk NOT sweetened condensed milk!
Monday, June 14, 2021
HOMEMADE DUMPLINGS
This recipe is from my aunt.
1/2 cup butter flavored shortening
3/4 cup sweet milk*
Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut.
Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes.
Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use.
*Sweet milk is whole milk NOT sweetened condensed milk!
Sunday, June 13, 2021
LAYERED CRAB APPETIZER
This is another old recipe clipping from my late mother's shoe box recipe collections. I have never made it as I don't eat crab so I have no recommendations one way or the other on this recipe. It is hard to read so I have typed the recipe below.
6 oz Crabmeat
8 oz Light Cream Cheese, softened
2 Tbsp. White Wine Worcestershire Sauce
1 Tbsp. lemon juice
2 Tbsp. Light Mayonnaise
1 green onion, finely chopped
1/2 tsp garlic powder
1 8-oz bottle cocktail sauce
Fresh parsley, chopped
In small bowl, combine cream cheese Worcestershire sauce, lemon juice, mayonnaise, green onion and garlic powder. Spread mixture in shallow glass serving dish to make the first layer. Second layer: cocktail sauce.
Third Layer: Crabmeat. Fourth Layer: sprinkle with parsley. Cover and chill in refrigerator. Serve with crackers. Makes 24 ounces.
Saturday, June 12, 2021
HEARTY HAMBURGER SOUP
2 quarts boiling water
2 cups diced potatoes
1 cup diced celery
2 cups tomatoes
1 cup corn
1 cup diced carrots
2 cups shredded cabbage
2 onions, diced
1 1/2 tsp salt
1/4 cup rice
Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a Dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.
Friday, June 11, 2021
ORANGE-GLAZED STUFFED PORK CHOPS
4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice
Preheat oven to 375 degrees. Wipe pork chops well.
To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.
Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar
Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.
After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.
Yield: 4 servings.
HAM STUFFED SWEET POTATOES
1/2 tbsp olive oil
1/3 cup chopped fully cooked ham (As a diabetic, I use 1/2 cup to add more protein.)
1 tbsp finely chopped onion
1/4 tsp ground cinnamon
Scrub potatoes and pierce; bake at 350 degrees for an hour or more until tender. Set aside to cool.
When potatoes are cooled enough to handle, cut a thin slice off the top of each potato. Scoop out the pulp, leaving about 1/4-inch shell. Place pulp in a bowl, add the butter, olive oil and mash. Stir the ham, onion and cinnamon into the mashed potatoes; spoon mixture into the shells.
Bake uncovered for 20 minutes to heat through.
Some nutritional Sweet Potato Facts:
Thursday, June 10, 2021
AIR FORCE MACARONI SALAD
2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt
Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.
SALMON CASSEROLE
1 tsp dill weed
1/4 tsp freshly ground black pepper
1 can salmon, drained, flaked
1 pkg (10-oz) frozen green peas, thawed
2 cups shredded Sharp Cheddar cheese, divided
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup panko bread crumbs
Preheat oven to 350 degrees.
Grease or spray a 12 x 7.5-inch baking dish; set aside.
In a large bowl mix the eggs, soup, dill and black pepper together well. Add the flaked salmon, peas, half the cheese, bell pepper, onion, and bread crumbs. Pour the mixture into the prepared baking dish.
Bake at 350 degrees for 45 minutes. Sprinkle the remaining cheese over casserole and bake another couple of minutes until cheese melts. Remove from oven and let stand 10 minutes before cutting into squares for serving.
Yield: 8 servings
Wednesday, June 9, 2021
APPLE FILLED OATMEAL COOKIES
This recipe is from an old community cookbook.
1/4 cup raisins
1/4 cup chopped pecans
1/2 cup granulated sugar
2 tbsp water
1 cup brown sugar
1 cup butter
2 eggs
1/2 cup milk
2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/2 tsp cloves
2 cups oatmeal
Preheat oven to 375 degrees.
In a saucepan, combine apples, raisins, pecans, granulated sugar, and water. Cook and stir this mixture until thick and apples are tender, about 10 minutes. Set aside.
Cream the brown sugar with the butter then beat in the eggs. Sift together the flour, baking powder, cinnamon, and cloves. Add the dry ingredients alternately with the milk to the creamed mixture. Stir in the oatmeal. Set aside 3/4 cup of the dough. Drop by teaspoon onto cookie sheets. Make a small depression in each cookie and add a small amount of the apple mixture to the depressed spot. Top apple mixture with a small amount of the reserved dough. Bake for 10 to 15 minutes at 375 degrees until cookies are lightly browned.
Tuesday, June 8, 2021
HAMBURGER-ONION HASH
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, according to taste
1/2 cup uncooked regular rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper
Preheat oven to 350 degrees.
In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 to 1 hour until cooked through and rice is tender.
Monday, June 7, 2021
BEEF AND PORK SAUSAGE BALLS
3/4 cup finely crushed soda crackers
1 egg
1 cup milk
1 lb ground beef
1/2 lb pork sausage
1/4 cup finely chopped celery
1/4 cup chopped onion
1 Tbsp parsley
1/2 tsp salt
1/4 tsp sage or Italian seasoning
dash of black pepper
Combine cracker crumbs, egg, and milk in a large bowl. Add the remaining ingredients to the cracker mixture; mix well. Shape mixture into 1-inch balls. Place in a shallow pan. Bake in a moderate oven for 20 minutes.
Sauce:
1 can cream of mushroom soup
1/2 soup can of milk
Mix the soup and milk together using a wire whisk or fork. Pour mixture over the meatballs and return to the oven for another 25 minutes or until done.
Saturday, June 5, 2021
PENNSYLVANIA DUTCH BEAN SOUP
Friday, June 4, 2021
COCONUT PINEAPPLE SQUARES
1/2 cup butter
1/4 cup sugar
1 1/4 cups flour
1 cup drained crushed pineapple
1/2 cup sugar
1 egg
1 tsp butter, melted
1 1/2 cups shredded coconut
Preheat oven to 350 degrees.
Mix the 1/2 cup of butter and the 1/4 cup of sugar together with a pastry blender or two knives. Add the flour and mix till crumbs are formed. Then mix thoroughly with hands until dough is soft. Press evenly into a 9-inch square baking pan going about 1/2-inch up the sides of the pan. Prick with a fork. Bake for 15 minutes are 350 degrees. Remove from the oven. Spread the pineapple evenly over the crust. Add the 1/2 cup of sugar to the egg which has been beaten. Stir the sugar and egg together until blended. Fold in the melted butter and the coconut. Spread this mixture over the pineapple. Return to the oven and bake 20 minutes longer, until coconut is lightly browned. When cool, cut into 9 squares.
Thursday, June 3, 2021
PRALINE-BOTTOM PUMPKIN PIE
4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1 2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1 5 1/3-ounce can (2/3 cup) evaporated milk
1 16-oz can (2 cups) pumpkin
Toasted chopped pecans
In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.
Tuesday, June 1, 2021
MOM WILBORN'S CHOCOLATE MERINGUE PIE
1 cup sugar
4 tbsps cocoa, level
4 tbsps flour, level
Yolks of 3 large eggs, save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9" pie shell, baked
Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.
For the Meringue Topping:
3 large egg whites
1/4 tsp vanilla
2 1/2 tbsps sugar
Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.