1940s CANAPES

I love that my mom seemed to thrive on clipping all sorts of recipes. She never made most of them but they were there should she want to. My sister was not interested in them so I brought them home with me after mother's death. I love sharing them and hope you enjoy seeing and perhaps making them. This one is from the 1940s when I was a baby.

JEAN'S SWEET POTATO BALLS

Another recipe from the cookbook of a wonderful lady and cook in the town where I went to school. Jean, her husband and her two children were pillars of the community. She and her husband are gone now but her children carry on the wonderful family tradition in the community.

AMISH COUNTRY CASSEROLE

1 tablespoon olive oil
1 medium-sized onion, chopped
1 pound ground beef
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed tomato soup
1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned.  
In a large soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in prepared casserole dish and sprinkle with paprika.   
 
Cover and bake 25 to 30 minutes, or until heated through.

BUTTERSCOTCH CRUNCH PUDDING

This recipe is from my 1970s JELL-O Pudding cookbook.

2 cups cold milk
1 pkg (4-serving size) butterscotch-flavored JELL-O instant pudding mix
1/3 cup crushed peanut brittle

Combine the milk and pudding mix in a bowl. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 2 minutes.

Fold the peanut brittle into the pudding. Pour into 4 individual serving dishes or leave in the bowl and chill in the refrigerator for at least 5 minutes.

AUNT NORMA'S DILL PICKLES

My husband's aunt gave me this recipe over 40 years ago when I raised my own cucumbers and made our pickles. This makes some of the best dill pickles ever.

1950s HOUSEWIFE IN THE KITCHEN

This picture of a 1950s housewife is such a reminder of that era. This picture looks like it came straight from a 1950s commercial or TV show. My grandma Hawkins had that same saucepan. It had a copper bottom.

APPLE-CHEESE BREAD

This recipe is from a dear family friend's cookbook. Jean was a much beloved lady in the county where I lived and went to school. She, with her daughter's help, made a couple of cookbooks. This recipe is from her first one. Jean has been gone for years but her recipes live on.

Note: That is a 9x5x3 pan.

1940 SEARS, ROEBUCK AND CO. CHRISTMAS WISHBOOK PAGE

This is not a recipe but since we love old-fashion things on this blog I wanted to share this picture I came across. How many of you remember waiting anxiously for the Christmas Wishbook to arrive at your house?
My sister and I would spend hours pouring over those beautiful catalogs.

PERFECTION SALAD

This is another recipe from my Marshall Township PTA 1955 Cookbook. This recipe was submitted by Mrs. Jesse McPike.

2 cup diced cabbage
1 cup diced celery
1 diced pimento
Dissolve 1 box of lemon Jello in 1 pint of hot water, add 1/4 cup vinegar, 1/2 cup sugar, and 1/2 tsp salt. Let cool until thick, then add the diced vegetables. Chill until firm.

BISCUIT-TOPPED RHUBARB COBBLER

3/4 cup white sugar
2 tablespoon cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, cut into small pieces
1 teaspoon ground cinnamon

Preheat oven to 400 degrees.
Lightly grease a 9-inch square baking dish; set aside.

In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.

Topping:
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

In a medium mixing bowl sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

In a small bowl mix together the milk and egg. All at once add to the flour mixture and stir just enough to moisten.

Drop by spoonfuls onto the rhubarb mixture and sprinkle with the 2 tablespoons of sugar.

Bake at 400 degrees for 20 minutes or until lightly browned and crisp.