TWICE BAKED POTATO CASSEROLE

This is not exactly a vintage recipe but since I got it from "Grandmother's Kitchen" I thought this blog would be appropriate.

6 medium potatoes, baked 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 lb bacon, cooked and drained 
3 cups sour cream 
2 cups shredded mozzarella cheese 
2 cups shredded cheddar cheese 
2 green onions, chopped
6 strips bacon cut into small pieces and pre-cooked in a frying pan with all fat drained off

1. Cut peeled potatoes in 1 inch cubes.
2. Place half in greased 13x9 baking dish.
3. Sprinkle with half the salt, pepper, and bacon.
4. Top with half the sour cream and cheeses.
5. Repeat layers.
6. Bake, uncovered at 350* for 25 minutes.
7. Top with the rest of your sour cream and cheeses and the bacon bits and bake for another 15 minutes.
8. Sprinkle with onions.

Note: I neglected to take a picture so using this free one from the internet which looks like this recipe.  Yours may look a little different but you get the idea.

ITALIANO MEAT PIE

This is a recipe I cut from the thin paper that separates the two frozen pie shells in a package.  I got this many years ago when frozen pie shells first became popular.  The brand is mentioned in the recipe.  Of course any brand or your homemade pie shells will work just fine.

Click on recipe for easier reading.

RAISIN, CINNAMON, APPLE BREAD

1 cup all-purpose flour
1 cup whole-wheat flour
1 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup applesauce
2 eggs, beaten
1/2 cup cooking oil
1/4 cup milk
1 cup raisins

Preheat oven to 350 degrees.
Grease and flour a 9-inch loaf pan and set aside.

Stir the flours, sugar, cinnamon, baking powder, baking soda, and salt together in a large mixing bowl. In a medium mixing bowl combine the applesauce, eggs, oil, and milk. Add the egg mixture to the dry ingredients stirring just until combined.  Stir in the raisins.

Pour the bread batter into the prepared pan and bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.  Remove from oven and cool in the pan for 10 minutes.  Cool completely on a wire rack.  When completely cooled, wrap well and store until the next day before cutting.

SAUERKRAUT SURPRISES

This is an old recipe card I have had since the 1970s.  Click on the pictures for easier reading.

NO BAKE PUMPKIN PIE

1 envelope Knox unflavored gelatine
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp salt
1 (14-oz) can Eagle Brand milk
2 eggs, well beaten
1 (16-oz) can pumpkin or about 2 cups
1 graham cracker pie crust

In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg, and salt; stir in Eagle Brand milk and eggs.  Mix well.  Let stand 1 minute.  Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes.  Remove from heat. Stir in pumpkin; mix well. Pour into prepared crust.  Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

CHERRY FRUIT CHEWS FROM 1971

This recipe is from a grocery store give-away recipe flyer from Betty Crocker Bisquick in 1971, shown in the picture below.

Click on picture for easier reading.

HAM AND SPAGHETTI CASSEROLE

This is a recipe I got from Betty Crocker in 1975.  You can click on the pictures for easier reading.

PARKER HOUSE ROLLS

This is another recipe from my 1955 Marshall Township PTA Cookbook.  This recipe was contributed by Bernice Watson.

1 cup milk
5 tbsp. sugar
1 tbsp. salt
6 tbsp. melted shortening
1 cake yeast
1 cup lukewarm water
6 cups sifted flour

Scald milk. Add sugar and salt.  Cool to lukewarm.  Dissolve yeast in lukewarm water and add to lukewarm milk.  Add 3 cups flour and beat until perfectly smooth.  Add melted shortening and remaining flour or enough to make easily handled dough.  Knead well.  Place in greased bowl.  Cover and set in a warm place free from draft.  Let rise until double in bulk, about

1 1/2 hours.  Make in round balls about size of walnuts and place close together in a well greased shallow pan.  Cover and let rise until light; about 1 hour.  Bake in hot oven, 425 degrees about 20 minutes.  Makes about 4 dozen rolls.

NEVER-FAIL FUDGE

Here is another recipe contribution from my late mother's old recipe clippings box.  This fudge recipe is different as it is made with an egg.

Click on the recipe to enlarge for easier reading.

APPLE CHARLOTTE

This recipe is from an old dessert cookbooklet I found in my late mother's collection of recipes.

5 thin slices white bread
1/2 cup butter, melted
6 apples, pared, cored, quartered
3/4 cup sugar
2 tablespoons lemon juice
1 cup raisins
1/2 cup chopped pecans

Line a 1 1/2-qt. deep mold with bread slices dipped in butter.  Cook apples in small amount of butter in a skillet until tender.  Toss with remaining ingredients; turn into bread-lined mold.  Bake at 350 degrees for 40 minutes or until crust is golden.  Cool; unmold.  Serve with whipped cream.  Serves 8.