PETITE QUICHES

This recipe is from a 1970s Kraft Foods grocery store give-away flier.

Pastry for a 9-inch pastry shell
2/3 cup half & half cream
2 eggs, slightly beaten
1/4 tsp salt
dash of pepper
4-ozs KRAFT Natural Swiss Cheese Slices, chopped
1 tbsp flour
4 crisply cooked bacon slices, crumbled

Line 24 miniature muffin cups with the pastry; set aside.

Combine half and half, eggs, and seasonings; mix well. Toss cheese with the flour; add cheese and bacon to the mixture. Fill muffin shells two-thirds full with the egg mixture. Bake at 325 degrees 30 to 35 minutes or until lightly browned.

Variation: Line bottom and 1-inch up the sides of an 8-inch square pan with the pastry. Pour cheese and egg mixture into pastry shell. Bake at 325 degrees for 40 to 45 minutes or until lightly browned.

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CORNMEAL MUSH

When I was a little girl I always wondered why my grandmother loved cornmeal mush. I am in my seventies now and I still wonder about that. Do any of you readers like cornmeal mush or have memories of family members who ate it?

1 quart boiling water

1 quart cold water

2 1/2 cups yellow cornmeal

1/4 cup white flour

1 1/4 tsp salt

1 1/4 tsp sugar

Put the cold water into a heavy 4-quart saucepan. Combine the cornmeal, flour, sugar and salt; stir into the cold water. Slowly add the boiling water while stirring constantly to prevent lumps. Cover and cook slowly for 1 hour until mixture glops slowly. Add 1/2 cup cornmeal 5 minutes before removing from the heat.

BANANA NUT BREAD BAKED IN A JAR

This recipe is from an old newspaper clipping.

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 bananas, mashed
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup chopped pecans

Preheat oven to 325 degrees.

Cream shortening and sugar together. Beat in the eggs, bananas, and water. Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add the flour mixture to the banana. Stir the nuts into the mixture.

Pour the batter into greased wide mouth pint jars, filling them 1/2 full. Do not put lids on the jars for baking! Bake at 325 degrees for about 45 minutes. When done, remove from the oven one jar at a time. Clean sealing edge with a paper towel or cloth and screw lid on firmly. The heat will vacuum seal the jars to keep the bread. Be sure to check the lids periodically to be sure they are still sealed.

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CREAM OF ZUCCHINI SOUP

This is an old Amish recipe. 

1/2 cup butter

1 cup chopped onion

10 cups sliced zucchini

1 cup celery

1 tbsp parsley

1 tbsp basil

1 clove garlic, chopped

2 cups chicken broth

Put into a large stockpot. Simmer until soft. Blend until smooth. Serve topped with a little cheese.

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MOM'S REFRIGERATOR PICKLES

This recipe is from my late mother.

7 med cucumbers, scrubbed and sliced thin
1 large onion, sliced and separated
1 green bell pepper, diced
1/2 cup salt

Mix the above ingredients together, cover with water, let stand for 2 hours.

1 cup vinegar
2 cups sugar
1 tbsp celery seed

In a medium saucepan, bring the vinegar, sugar, and celery seed to a boil. Turn off heat and allow to cool.

Drain the cucumber mixture, rinse and drain again. Put the cucumber mixture into containers and pour the cooled syrup over them. Refrigerate.

 

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BUTTERSCOTCH PIE

I found this recipe in my late mother's little spiral recipe book. I love finding recipes in her handwriting. Evidently she got this recipe from Jean Medley and I have no idea who that was/is.

BROCCOLI TURKEY SUPREME

This is not exactly a vintage recipe, but it is an old one. I saw this in TOH some years ago and tweeked it somewhat to make it more diabetic-friendly for my fellow diabetics. The tweeking makes it healthier for anyone. Also, this recipe takes a little over an hour, much of that time in the oven.

4 cups cubed cooked turkey breast (or any leftover turkey)
1 can low-fat cream of chicken soup, undiluted
1 pkg (10-oz) frozen broccoli florets, thawed and drained
1 pkg (6.9-oz) chicken-flavored rice mix
1 1/3 cups low-fat milk
1 cup chicken broth
1 cup chopped celery
1 can (8-oz) sliced water chestnuts, drained
3/4 cup olive oil mayonnaise
1/2 cup chopped onion

Preheat oven to 325 degrees.
Spray a 3-quart baking dish with nonstick cooking spray.

Combine all ingredients in a large mixing bowl until blended. Transfer mixture to the prepared baking dish.
Cover and bake at 325 for 1 hour. Remove cover and bake another 15 minutes or until the rice is tender.

Yield: 8 servings.

The original picture.

GRILLED CHEESE CORN-ON-THE-COB

This recipe is from an old Campfire Girls cookbook.

3 tbsp butter, softened
1/2 cup Parmesan cheese
1 tbsp chopped parsley
4 ears of frozen corn, thawed and drained
4 slices pastrami

Combine butter, cheese and parsley in a small bowl and mix well. Spread the butter mixture over the corn leaving a 3/4-inch margin on each end. Wrap the corn with the pastrami. Seal ears in foil and prick foil with a fork. Grill over hot coals for 10 minutes turning occasionally.

clipart photo.

PORK BARBECUE IN THE OVEN

This recipe came from a friend of my mother's back in my childhood.

5 lb pork loin
1/3 cup chopped onion
1/3 cup chopped celery
1/2 clove garlic, minced
2 tbsp brown sugar
2 tbsp prepared mustard
1 can tomato soup
2 tbsp Worcestershire sauce
4 drops Tabasco sauce

Place pork in a shallow roasting pan and roast in a 325 degree oven for 1 1/2 hours. Combine the onion, celery, garlic, brown sugar, mustard, tomato soup, Worcestershire sauce and Tabasco sauce. Stir this mixture to combine well and pour over the pork. Cover the pan with aluminum foil and continue baking for another 1 1/2 hours, basting frequently. To serve, slice the pork and serve the sauce over the slices.

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AMAZIN' RAISIN BREAD

2 cups scalded milk

2 pkgs yeast
1/2 cup butter
2 tsp cardamon
6 1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup raisins

Preheat oven to 350 degrees.

Mix the scalded milk that has been cooled with two cups of the flour. Blend until smooth. Soften 2 packets of yeast in 1/2 cup lukewarm water; add to the milk mixture. Cover the bowl well and let stand in a warm place for 1 hour or until bubbly. Cream 1/2 cup butter and the sugar until light and fluffy; add the eggs, one at a time, beating well after each addition. Add the salt and the cardamon. Mix this creamed mixture into the first mixture, blending well. Stir in 2 cups flour; add the raisins and mix in. Turn the batter out onto a well-floured board and knead in about 2 1/2 more cups of the flour. Knead until smooth and elastic. Place in a greased bowl. Cover and let rise until double in size, about 2 hours. Shape into loaves and place in loaf pans that have been sprayed with nonstick cooking spray. Let rise in the pans about 1/2 hour until doubled in bulk. Bake at 350 degrees for about 30 minutes to one hour (depending on the size of your loaf pans). You can drizzle with powdered sugar frosting, if desired.

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GREEN TOMATO RELISH

This recipe is from an old PTA recipe book.

1 peck (8-qts) green tomatoes
6 green bell peppers
6 red bell peppers
7 large carrots, chopped (cooked separately)
10 onions
3 stalks celery
2 tbsp mixed pickling spice, tied in a cloth bag
5 cups vinegar
5 cups sugar

Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (To make the brine use 1/4 cup salt to 1 quart water.) The next day, drain or squeeze out the brine, add carrots which have been chopped or coarsely grind while raw and then cooked. Cook vinegar, sugar and spices together; bring to a boil. Add the vegetables and cook 10 minutes. Put into clean hot canning jars and seal while hot.

Note: File Photo for reference only.

Not this exact recipe.

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

 Photo from TOH used for reference only.

TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 

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BAKED SWISS CHICKEN

This is a recipe from a 1950s schoolmate's mother.

1 frying chicken, cut-up
8 oz pkg Swiss cheese
1 can Cream of Chicken Soup
Salt, to taste
Pepper, to taste
Flour for coating chicken

Preheat oven to 350 degrees.

Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees.

MAGIC FRUIT CAKE

1 pkg (9-oz) mincemeat

1/2 cup water
1 cup walnut meats or pecans, coarsely chopped
1 cup (8-oz) mixed candied fruit, coarsely chopped
1 reg. size can evaporated milk
1 egg, beaten
3/4 cup flour
1/2 tsp baking soda

Preheat oven 350 degrees.

Break mincemeat into small pieces and put in a two quart saucepan. Add water. Place over medium heat and stir until lumps are thoroughly broken. Boil briskly one minute, stirring constantly. Remove from heat and cool. Add nuts, candied fruit, canned milk and egg; blend well. Stir in flour and baking soda until just blended. Pour mixture into 9x4x3-inch loaf pan, which has been greasedk, wax paper lined, and greased again. Bake at 350 degrees for one hour and thirty minutes or until center springs back when lightly touched with finger and top in golden brown.

photo for reference only - not this exact recipe

CHOCOLATE CHIP AND OAT SNACKIN' CAKE

Another old recipe clipping from my late mother's recipe collection. 

 

CORN PATCH SPAM BAKE

Cook 2 1/2 cups (4-oz) egg noodles in boiling salted water for 10 minutes. Drain, pour into a deep 9" casserole dish.

Mix in: 1 can drained whole kernel corn, 1 cream of vegetable soup, 3/4 cup milk, 1 tsp salt, 1" squares of Spam, and top with grated or shaved sharp cheese. Sprinkle with paprika.

Place triangles of Spam around edge. Bake 30 minutes at 350 degrees.

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WINTER APRICOT COMPOTE

2 cans (30 oz each) apricot halves

1 cup apricot nectar
1 1/2 tbsp cornstarch
3 tbsp cold water
1 tbsp curry powder
1/2 cup firmly packed light brown sugar
1 cup dried pitted prunes
1 can (30 oz) pear halves, drained
1/2 cup toasted shredded coconut, optional

Pour 2 cups syrup from apricots into a large skillet. (Use remaining syrup in drinks and desserts.) Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in a large saucepan; stir in curry powder and sugar. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds. Add prunes and drained apricot and pear halves; simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut, if desired.

This is another recipe from a 1975 The Workbasket magazine.

PINEAPPLE-REFRIGERATOR MALLOW

1 lb marshmallows

1/2 cup milk
1 #2 can crushed pineapple
1 pint heavy cream, whipped
1/2 cup chopped walnuts
1 1/3 cups Graham cracker or vanilla wafer crumbs

Melt marshmallows in milk over hot water. Add crushed pineapple and cool; then add whipped cream and walnuts. Line a 13x9-inch pan with 1 cup of crumbs. Pour the pineapple mixture in. Sprinkle remaining crumbs over top. Let stand in refrigerator overnight. Cut in squares and serve with additional whipped cream, topped with a maraschino cherry.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

 Note: File Photo for reference.

HOMEMADE FRENCH DRESSING MADE WITH CATSUP

1/2 cup salad oil

1/4 cup vinegar
1 tsp salt
1 tsp paprika (scant)
1/2 cup sugar
1/2 cup catsup
1/2 medium onion, grated
juice of 1/2 lemon

Put all ingredients in a pint jar and shake well. Will keep indefinitely in the refrigerator.

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WANDA'S GINGER CREAM COOKIES

This recipe is from an old church cookbook.

1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda
1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp cinnamon

Mix shortening, sugar, egg, and molasses. Stir in soda which has been dissolved in the hot water. Sift together flour, salt, ginger, cloves, and cinnamon and add to the other ingredients. Chill dough. Drop onto lightly greased cookie sheet. Bake until set (when lightly touched with the tip of your finger, almost no imprint remains). While slightly warm, frost with the following icing.

ICING:
3/4 cup sifted confectioners' sugar
1/4 tsp vanilla
1 tbsp milk or cream

Blend all the ingredients together until smooth. Add a few more drops of milk or cream if the icing is too thick.

File Photo

TRIPLE LEMON CAKE

This recipe is from an old newspaper clipping.

4-serving size pkg of lemon gelatin
3/4 cup hot water
1 6-oz can frozen lemonade concentrate, thawed
1 1/2 cups powdered sugar
1 box lemon cake mix
4 eggs, lightly beaten
1/2 cup vegetable oil

Preheat oven to 300 degrees. Grease either a Bundt pan or a 9 x 13-inch pan.

Combine gelatin and hot water in small bowl. Set aside. Mix lemonade and powdered sugar in another bowl; set aside. In a large mixing bowl, combine remaining ingredients and beat with electric mixer for 2 minutes. Add the gelatin mixture. Pour batter into the prepared baking pan. Bake at 300 degrees for 50 minutes or until no imprint remains when lightly touched. Remove from oven.

If using a 9x13-inch pan, prick top with a fork and pour the lemonade mixture over the cake. If using a Bundt pan, turn cake out of pan after 10 minutes. Prick top with fork and pour lemonade mix over the top.

NOTE: This is a very moist cake that freezes easily.

 This is a file photo that is used for reference only.

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.

SWEET PICKLE STICKS

I got this recipe in the 1970s from one of my best friends when I was a young housewife in Southern Indiana. These pickles are great!

Wash and cut into sticks enough cucumbers for 7 quarts.

Pour boiling water over the cucumbers and let sit overnight.

The next day, drain the cucumbers and pack into clean canning jars.

Combine the following ingredients in a large saucepan and boil for 5 minutes:

7 cups cider vinegar

6 3/4 cups sugar

6 tbsp salt

3 tbsp celery seed

3 tbsp mustard seed

6 tsp tumeric

Green food coloring, optional

Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.

CLIPART FOR REFERENCE

SCALLOPED CORN

1 can cream-style corn

2 eggs

2/3 cup sugar

2/3 cup milk

1/2 tsp salt

2 tbsp butter

Mix all ingredients together. Add enough crushed saltine cracker crumbs to thicken.

Bake at 350 until firm.

file photo used for reference only