Pudding Cake

This recipe is gooooood. I made it using chocolate instead. It is from 1967 Kansan.

Pudding Cake
Mrs. Anna Herod

1 box yellow cake mix ( used Chocolate)
1 package butterscotch pudding ( used chocolate)
1 6-oz butterscotch morsels ( I used chocolate)
1 egg
1 heaping Tablespoon salad dressing
1 teaspoon vanilla
Nutmeats ( I used Walnuts)

Cook pudding as directed on package. Add salad dressing and cool slightly. Add egg and vanilla. Beat at medium speed for 2 minutes. Add cake mix and beat for 4 minutes. Pour into greased and floured 13 x 9 x 2-inch cake pan. Place morsels and nutmeats on top of dough. Bake 35 to 40 minutes at 350 degrees and hmmmmmmmmmmmmmmm mmmmmmmmmmmmmmm

Cabbage Casserole

I did not try this, I don`t like cooked cabbage that much. This recipe is from 1967.

Cabbage Casserole
Mrs. Don Combs

1 medium onion, chopped
2 Tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
6 cups shredded cabbage
1 10 1/2-oz can condensed tomato soup

Melt butter. Add onion, ground beef, salt and pepper and brown. Spread half of the cabbage in a 2-quart baking dish and spread meat mixture over this. Sprinkle with Worcestershire sauce and garlic salt over meat mixture. Cover with rest of cabbage and pour tomato soup over all. Cover and bake 1 hour at 350 degrees. Serves 6.

Skillet Potatoes

This recipe is very good and easy to make. I added a can of mushrooms to it.This recipe is from 1967.

Skillet Potatoes
Mrs. Leila M. Callaway

4 cups thinly slice potatoes
1 can mushroom soup
2/3 cup milk
2/3 cup onions, minced ( ok I chopped)
1/2 teaspoon salt
pepper
paprika

Rub softened butter on inside of cold skillet. Combine soup, milk , onions, salt and dash of pepper. Pour half of soup over potatoes. Add remaining potatoes; then remaining soup mixture. Dot with butter and sprinkle with paprika. Cover and cook 40 minutes or until potatoes are done.

Beefy Spaghetti

This recipe I have tried and is delicious. It is from 1967.

Beefy Spaghetti
Mrs. Leila Mae Callaway

3 Tablespoons butter or margarine
1 cup cooked beef, diced ( I used ground beef)
1/4 cup celery, diced
1/4 cup onion, chopped
1 15 1/4-oz can Italian spaghetti

Melt butter or margarine. Add meat, celery and onion. Cook over medium heat until meat is browned and vegetables are tender. Stir in spaghetti and heat thoroughly, stirring occassionally. Serves 2.

Spinach and beets

Ok I know that spinach is good for you, but this recipe didn`t sound that good to me. It is from 1967 Kansan`s Silver Spoon Cookbook. I like both spinach and beets ,but not together.


Spinach and beets
Mrs. A. J. Hill

2 10-oz packages of chopped frozen spinach
1 8-oz can sliced beets
1 package of cheese sauce mix ( coulndn`t find this anyway)
2 Tablespoons vinegar
1 stick margarine or butter

Bring beets to boiling point. Drain well and add 1/3 stick of butter, pinch of salt and dash of pepper. Add vinegar. Place in casserole. Cook spinach according to pach=kage directions. Drain well. Add 2/3 stick of butter. Place on top of beets. Make cheese sauce according to package directions. When smooth, pour over other vegetables. Bake until heated thorughly at 300 degrees.

quick cherry cobbler

This recipe comes from 1967 and is good. I did not measure my butter, I just cut it up and put on. This recipe is like the dump cake.

Quick Fruit Cake
Mrs. Robert Patterson

1 1-pound 6-oz can cherry pie filling
1 1-pound 2-oz package white cake mix
1/2 cup butter, thinly sliced

Put pie filling into 9 x 9 x 2-inch baking pan and spread evenly. Sprinkle with dry cake mix evenly over filling. Cover cake mix with butter slices. Bake 1 hour at 350 degrees. Serves 8.

Quickie Fruit Cake

This recipe is from 1967 and is goooooooood, the way I made it.

Quickie Fruit Cake
Mrs. Gary W. Jones

1 white cake mix
1 teaspoon mayonnaise
1 can cherries or other canned fruit ( I used Crushed pineapple)

Prepare cake mix as directed on package, adding 1 teapoon mayonnaise for moistness. When baked, remove from oven and pour canned fruit over top. Return to oven and bake at 250 to 300 degrees until fruit is hot. Serve with ice cream or whipped cream.

Macaroni Surprise

This recipe is from 1967 as well, and is very good.

Macaroni Surprise
Mrs. James Carnes

1 package macaroni dinner
1 teaspoon salt
1/4 cup margarine
1/4 cup milk
3 slices cheddar cheese ( I used American)
5 slices tomato ( I used canned diced tomatoes)
1 small onion, sliced
1 cup leftover ham ( I used spam, it`s ham right,lol)

Prepare macaroni as directed , using salt, margarine, milk and grated cheese. Put 1/3 macaroni in buttered casserole. Then ad tomato slices and 1/2 the onions. Add 1/3 more of macaroni, then the ham and the remainer of onions. Cover with remainder of macaroni. Place cheddar cheese slices on top. Bake at 350 degrees until cheese on top is melted.

peach butter,...tuna bake

I have been busy in the kitchen. It is almost the end of peach season. I made some peach butter ; 5 -half -pints and 1 pint.

Next I made Tuna Bake, which is a recipe from 1967 Silver Spoon Cookbook ,that the Kansan put out in that year.

Tuna Bake
Mrs. Earl Hedstrom

1 package macaroni and cheese, cooked
3 Tablespoon butter, soft ( I used margarine)
1 cup tomatoes ( I used yellow tomatoes)
1/2 cup milk
2 Tablespoons onion, minced
1 egg
1 can tuna ,drained
2 Tablespoons parsley, snipped or dried
1/4 teaspoon salt
2 Tablespoons corn flakes crumbs

Add all ingredients to cooked macaroni and cheese. Place in 1-quart casserole and bake 35 minutes at 350 degrees.

This recipe is pretty easy to make and doesn`t take no time in preparation. The macaroni and cheese probably could from left-overs.This is good for left-over for the next night as well.