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.