Info on recipes....

So far the recipes have been from the Silver Spoon Cookbook that the Kansan newspaper used to have in their paper. I do have a few of them, thanks to my mom, yes , I am a Kansan, but now a Missourian. As a request from her, I have been typing recipes from these papers, which are brown and raggedly from age. so I decided to put these on the web. These are old recipes from 1960`s, so far.
The recipes were submitted by the readers and judged and then the paper would put the recipes in paper form with the newspaper. I do believe it started in 1960, in which I do not have a copy of that paper, I wonder what kind of recipes that paper had and how many?

Of the Sunday May 28, 1967 issue, the judges studied 512 recipes. The judges were in that year; Mrs. Jo Dougherty, Mrs. Ted Hartshorn, Mrs. Harold W. Irick, Mrs. A. W. Magers, Mrs. Derieth M. Rone. The categories ; Main dishes ( 98 recipes) , Appetizers and Soups ( 37 recipes) , Vegetables/Salads ( 115 recipes) , Breads/ Rolls ( 74 recipes) ,
Desserts ( 136 recipes) , Convenience Foods ( 57 recipes).

Of the Sunday March 31, 1968 issue, It does not state how many recipes were sent in. The judges were in that year; Miss Helen Priestley, Mrs. Rosemary Gammon, Mrs. Lois Claftin, Bently Fields, Mrs. Mary Lou Pfenning. Their were 6 classifications, Main Coarse ( 68 recipes), Appetizers and Salads ( 60 recipes), Bread/Rolls and Muffins ( 48 recipes ), Cakes/ Cookies/ Candy ( 91 recipes ), Desserts ( 53 recipes) , Young Cooks (58 recipes). Other important people of the day contributed recipes as well such as the mayor ( 6 recipes ).
I will be posting back forth from these two newspapers for now.Of course I might throw in a few from somewhere else as well.

Mrs. Stover`s Fudge

Here is a recipe for your candy making file of recipes,It is very rich, would be good for those chocolate lovers out there.
This recipe is from 1968.

Mrs. Stover`s Fudge
Mrs. pearl L. Richter

3 large milk chocolate candy bars ( 9 1/4 oz)
3 packages chocolate chips, about 3 cups
1 jar marshmallow cream ( 7 1/2-oz size)
1/2 stick margarine
1 cup nutmeats ( or leave out)
1 large can evaproated milk
3 cups sugar

Break chocolate bars in pieces and combine with chocolate chips. Pour marshmallow cream on top. Combine and bring to a boil, sugar, evaporated milk and margarine. Boil for 8 minutes. While still hot, pour over chocolate in bowl. Stir well with spoon, then beat with mixer until well mixed. Add nutmeats and mix well. Pour into two large buttered cookie sheets. Makes about 5 pounds.


* note can line cookie sheets with wax paper for easy clean-up, Butter the wax paper

Fruit salad

This is an excellent fruit salad and from the Kansan`s Silver Spoon Cookbook of 1967.

Fruit Salad
Mrs. Esther L. Mason

bananas
Apples
Grapes
Oranges
Canned pineapple

Dice and combine fruits using quantities desired.

Dressing

1/2 cup sugar
1 Tablespoon flour
2 eggs
1 cup pineapple juice

Combine sugar and flour. add eggs, stir and add 1 cup pineapple juice. Bring mixture to a boil, stirring constantly. Cool dressing thoroughly with diced fruit. Miniature marshmallows and nutmeats may be added.

Note this fruit salad is very yummy

new schedule....

Here it is
Monday----bread recipes
Tuesday....Main dish type recipes
Wednesday----whatever kind of recipe, products I have tried...etc.
Thursday....sides/salads
Friday.....wonderful desserts, the food we all want to eat first.

Saturday and Sunday are up in the air at this time, maybe I need a break on these days, not for sure.

will be back soon!

I will soon be back with more recipes and with that a schedule with certain a certain kind of recipe, like monday for instance might bread type recipes.

recipes are down

our home computer is down right now.......hopefully it will be up in a few weeks

Hawaiian Cabbage Salad

Cabbage and pineapple ....who knew?

Hawaiian Cabbage Salad
Mrs. Larry E. Franklin

2 cups cabbage, finely chopped
1 small can pineapple chunks, drained
1/2 cup miniature marshmallows
1/2 cup pecans, chopped
1/2 cup salad dressing

Combine and serve.

Carrots and Pineapple

I know weird combination but trust it is good, or excellent as you might say.


Carrots and Pineapple
Mrs. Robert Allison

10 to 12 carrots
1/4 cup butter
1/2 teaspoon salt
1/4 cup water
pineapple juice drained from canned pineapple
1 No. 2 can pineapple tidbits
1/4 cup brown sugar

Wash , scape and slice carrots. Add butter, salt and water and pineapple juice. Cover and simmer until tender. Add p[ineapple and sugar. Heat. Serves 6 to 8.

Sour Cream 5 Fruit Salad

Here is a fruit salad that in the name has 5 fruits, but in reality it only has 2.

Sour Cream 5 Fruit Salad
Mrs. Tom Selby

1 14-oz container sour cream
1 cup mandarin oranges
1 cup pineapple tidbits
1 cup coconut
1 cup small marshmallows

Mix all ingredients and chill several hours.

prize -winning jelly...

I entered 6 jars of my jellies at the local fair, I know small town stuff. Anywho, This is what I entered Grape ( second place, made from grape juice), Apple ( first place, made from apple juice), Gooseberry ( First place, first time making it), Blackberry ( first place, made from wild blackberries), Red Raspberries ( first place), Black Raspberries ( first place ). this was the first time I made red raspberry and black raspberry and of course gooseberry.

so I guess my jellies are now prize -winning jellies. whoo-ooooooooooh , yahooooooooo

Creamy Onion Dressing

This dressing is really creamy and excellent on the lettuce salad and again from 1967.

Creamy Onion Dressing
Mrs. Marcia Maloney

2 Tablespoons instant onion ( I used chopped onion)
1 cup sour cream
1 Tablespoon vinegar
1 Tablespoon sugar
dash of salt

Combine and chill. Serve over salad greens.

Beat The Heat Beets

Here is a recipe to help beat the heat of summer and a way to enjoy beets...yummy.

Beat The Heat Beets
Mrs. Harry Zachariais

1/2 cup vijnegar
3/4 cup sugar
1 teaspoon pickling spices
2 teaspoon salt
1 teaspoon pepper
1/2 cup salad oil
2 cans sliced beets, drained

Combine in shaker vinegar, sugar, pickling spices, salt and pepper. Shake until sugar is dissolves. Add salad oil and shake until well blended. Pour over beets. Refrigerate 12 to 24 hours before serving.

Red Hot Gelatin Salad

It is red hot outside here in the ozarks, here is a salad to go along with the weather, lol and again from 1967.

Red Hot Gelatin Salad
Mrs. Larry Lee Frye, SR.

3 packages cherry gelatin
6 cups water
1/4 cup red cinnamon candies ( Red Hots)
1 small can pineapple, crushed ,drained
1 small can applesauce

Mix all ingredients together and let set for 1 to 2 hours in refrigerator.

Glorified Rice

Ok, I am not a big fan of rice, but here is a recipe from 1967.

Glorified Rice
Mrs. Ester L. Mason

2 package lemon gelatin
1 pint pineapple juice
1 pint hot water
4 cups cold boiled rice
1 pint whipping cream
8 Tablespoon sugar

Dissolve gelatin in hot water. Add pineapple juice and chill. when cold, whip to consistency of whipped cream .Add rice, sugar and whipped cream . place in refrigerator . The rice will settle to bottom, so when mixture starts to thicken, stir slightly. Refrigerate until jelled.

Nippy Beets

I just love Beets!!!

Nippy Beets
Margaret E. Preter

1 can cut beets ( 1-pound)
2 Tablespoons butter or margarine
2 Tablespoons onion, chopped
1/4 cup brown sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 cup lemon juice

Drain beets. Reserve 1/4 cup liquid. Melt butter or margarine. Add onion and saute until transparent. Combine sugar, cornstarch, salt and cloves. Stir into butter mixture. Blend in lemon juice and beet liquid. cook, stirring constatnly, until thickened. Add b eets and heat. Serves 4.

Lime Cream Cheese Salad

Yes, we are still on salads/Vegetables of 1967.

Lime Cream Cheese Salad
Mrs. sondra Rater

1 package lime gelatin
1 3-oz package cream cheese, softened
1 small can crushed pineapple
1 cup cold milk
1/2 cup walnuts, chopped

Drain juice from pineapple and reserve. combine gelatin and cream cheese. Mix and make a paste. Add water to pineapple juice to make a cup. Heat and pour over paste. Blend well. Add cold milk, pineapple and nutmeats. Pour into mold and chill. Serves 8.

7-Cup Salad

Here is a 7-cup salad from 1967.

7-Cup Salad
Mrs. sondra Rater

1 can applesauce
1 package lime gelatin
1 6-oz bottle lemon-lime carbonated drink
1 small package marshmallow
1 3-oz package cream cheese
1 pint whipping cream

Bring applesauce to boil. Dissolve gelatin in applesauce. Blend and pour into mold or glass dish. Combine marshmallow, whipping cream and soft cream cheese. Blend and refrigerate overnight. Whip and spread over salad. Serves 8 to 12.

Frozen Fruit Salad

Here is something frozen.

Frozen Fruit Salad
Mrs. Claude A. Coffey

1/2 cup evaporated milk
1 1/2 cups canned fruit cocktail
1/2 cup juice from fruit cocktail
16 marshmallows
1/4 teaspoon salt

Chill milk until icy. combine juice, marshmallow and salt. Heat over boiling water until marshmallows are melted. Add fruit. Whip chilled milk until stiff. Fold into chilled fruit. Freeze without stirring.

Sauerkraut Pie

I am not a big fan of Sauerkraut, but here is the recipe for a pie.....mmmmmm

Sauerkraut Pie
Mrs. Ida Bellinger

1 No. 2 1/2 size can kraut
1 medium size onion, sliced
1/2 cup water
1 Tablespoon butter
3 Tablespoons sugar
sliced stuffed olives
pie crust

Simmer kraut, onion, water, butter and sugar for 1/2 hour. Bake pie crusts in muffin pans. when meal is served, fill with kraut and top with sliced stuffed olives.

Fancy Coleslaw

Here is a recipe for yummy coleslaw, it is the season here in the ozarks for picnics. Again the recipe is from 1967 and in the salad/vegetable section.

Fancy Coleslaw
Mrs. doretha Todd

1 head cabbage
3 whole carrots
1 large green pepper
1 large onion
6 radishes
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sandwich spread
4 sweet pick;es
1/2 cup sugar

shred all vegetables in large bowl. Add remaining ingredients and mix well. Chill before serving.

Cherry Cola Salad

oooh Cherry cola and hey look its in a salad.

Cherry Cola Salad
Mrs. Sharon Price

1 small can bing cherries
1 small can pineapple, crushed
1 package black cherry gelatin
1 small package cream cheesae
1/2 cup chopped pecans
1 small bottle of cola beverage

Drain juice from fruit and bring to a boil. Pour over gelatin. add cola. chill until it begins to thicken. add pineapple, cherries , cheese and nutmeats. Chill until firm.


shoot , no cherry cola in this recipe, maybe you could try it with cherry cola.

Brussels Sprouts with Chestnuts

oooohhhh brussel sprouts, oh well somebody out there might like brussels sprouts.

Brussels Sprouts with Chestnuts
Mrs. P. N. Replogie

1 packafe frozen brussel sprouts
1 can water chestnuts ( 5 1/2 oz) thinly sliced
1 Tablespoons instant blending flour
1/4 cup chicken broth
1/4 cup light cream
1/4 teaspoon salt
1 cup cheddar cheese, grated

Cook brussels sprouts according to package directions. Drain. Place in buttered 1 1/2 quart casserole. Add chestnuts. Blend flour and broth until smooth. Stir in cream and salt. Cook over low heat until thickened. Pour over brussel sprouts and chestnuts. Sprinkle with grated cheese. Place under broiler until cheese is slightly browned. Serves 4.

Cranberry Wreath Salad

I know , really not cranberry time, but save this recipe when it is and have it for that special dinner party and family gathering during the holidays. Of course , since it calls for canned cranberries , have now.

Cranberry Wreath Salad
Mrs. Charles P. Becker lll

1 package strawberry gelatin
1 cup hot water
1 cup canned cranberries, whole or jellied
dash salt
1 14-oz can crushed pineapple
1 package lemon gelatin
1 1/2 cups boiling water
3/4 of 3-oz package cream cheese, softened
1/4 cup salad dressing
dash salt
1/2 pint heavy cream, whipped

Disolve strawberry gelatin in hot water. Add cranberries and salt. Pour into 6 1/2 cup ring mold. chill until firm. Drain pineapple and reserve syrup. Dissolve lemon gelatin in boiling water. Add marshmallow and stir until melted. Add reserved syrup. chill until partially set. Blend cream cheese, salad dressing and salt. Add to marshmallow mixture. Stir in pineapple.If mixture is thin, chill until it will mound slightly when spoons. Fold in whipped cream. Pour over strawberry gelatin. Chill.


sorry about that the paper seems to left out the how many marshmallows, just take a gander of how many to use,....I would say a small package.

Pineapple Salad

Here is another Pineapple salad from 1967.

Pineapple Salad
Mrs. R. E. Rice

1 12-oz can sliced pineapple, cut into chunks
1 pound marshmallow, cut into fourths
1 cup nutmeats
2 eggs well beatn
3 Tablespoons sugar
2 Tablespoons flour
1 Tablespoon butter

Drain pineapple , saving all juice. to juice , add sugar , flour, eggs and butter .Mix well and cook until thickened. cool and add pineapple, marshmallow and nutmeats. Mix well and let set 1 hour before serving.

Strawberry-Cream Cheese Salad

What`s better then Strawberries and cream cheese?

Strawberry-Cream Cheese Salad
Mrs. charles P. Becker lll

2 packages strawberry gelatin
2 1/2 cups boiling water
2 packages frozen strawberries ( 10-oz size), thawed
2 small packages cream cheese, cubed
1/2 cup nutmeats, chopped

Dissolve gelatin in hot water. Cool. Add strawberries. Refrigerate. When starting to thicken, add cream cheese and nutmeats. Refrigerate until firm.

Sweet and Sour Cabbage

Sweet or Sour , here is both!

Sweet and Sour Cabbage
Mrs. Ben Hellman

6 slices bacon
1 8-oz can mushrooms stems and pieces
4 cups shredded cabbage
2 teaspoons dill pickles, chopped
1/2 teaspoon salt
1/4 cup dill pickle liquid
1 Tablespoon brown sugar

Cook bacon until crisp. Remove and dice. add mushrooms and cook 5 minutes. Add diced bacon and other ingredients. Cook until cabbage is tender, about 10 to 15 minutes. Makes 4 servings.

Circus Salad

Ohh, who don`t love the circus,ok I know this is a salad.

Circus Salad
Mrs. Blanche Boerstier

2 packages lime gelatin
4 cups water
1 can diced pineapple
1 package miniature marshmallows
2 cups red apples, diced
1/3 cup mayonnaise
3/4 teaspoon salt
1/2 cup peanuts, crushed
2 cups celery, diced

Dissolve gelatin in 2 cups boiling water. Add 2 cups cold water. Chill, then dice. Drain pineapple juice off pineapple and pour over apples. Let stand a few minutes then add all other ingredients adding mayonnaise last.

Egg Salad

With plenty eggs around, here is a good way to use them.

Egg Salad
Mrs. Larry E. Franklin

1/2 head lettuce, chopped
3 eggs, hard boiled and chopped
1/3 cup onion, chopped
1/2 cup salad dressing
salt and pepper

Mix and serve.

That simple!

Scrambled Eggplant

Fresh eggplant...yummy and with fresh eggs even more yummy.


Scrambled Eggplant
Mrs. J. A. Thompson

1 small eggplant
1/2 cup flour
1 teaspoon salt
1/4 teaspoon paprika
3 Tablespoons butter or margarine
6 eggs
3 Tablespoons milk
1/8 teaspoon pepper

Wash,peel and dice eggplant. Combine flour, 1/2 teaspoon salt and paprika. Dredge eggplant in flour mixture. Melt butter or margarine in heavy frying pan. Add eggplant and saute until brown, stirring frequently. Beat eggs. Add remaining 1/2 teaspoon salt and pepper. Pour over eggplant. Cook slowly until eggs are set, stirring frequently. Serve plain or with chili sauce.

Cinnamon Apple Salad

With Red Hots in this salad , it is a little heat to it and agarin 1967 recipe.

Cinnamon Apple Salad
Mrs. Robert Allison

1 package cherry gelatin
1 cup water, hot
1/4 cup red cinnamon candies
1/2 cup water, boiling hot
1 cup pared apples, chopped
1 cup celery, chopped
1/4 cup nutmeats, chopped

Dissolve geltain in 1 cup hot water. Dissolve candies in 1/2 cup hot water. add enough cold water to make 1 cup. Combine the two mixture. Chill until slightly thickened. Stir in remaining ingredients. Pour inot oiled individual molds. Chill until firm . Serveon crisp lettuce leaves. Serves 6.

Snow White Salad

Hmmmm, I wonder if Snow White ever ate this?

Snow White Salad
Mrs. H. L. Spencer

2 cups pineapple tidbits, drained
1 can seedless grapes, drained
2 cups miniture marshmallows
1/2 cup pecans
1/2 cup celery, diced
1/2 pint whipping cream ,whipped
1/2 cup sugar
1 Tablespoon flour
2 Tablespoon vinegar
2 Tablespoon water
juice of 2 lemons
3 egg whites

Combine sugar, flour, water ,lemon juice and vinegar. Add beaten egg whites. Cook until blended and thickened. Cool. When ready to serve add fruits, celery and nutmeats. Mix well. Add whipped cream last.

Gold Orange Charlotte Salad

This salad is very pretty and yummy as well and again from 1967.

Gold Orange Charlotte Salad
Mrs. Sherm Price

1 package orange gelatin
2 Tablespoon sugar
1/8 teaspoon salt
1 cup orange juice
1 cup boiling water
1 package whipped dessert topping

Dissolve gelatin in boiling water. Add sugar and salt. Pour in orange juice. Pour 1 cup mixture in bottom of 1-quart mold. chill until firm. Chill remaining mixture until begins to thicken. whip until frothy and thick. Fold in whipped dessert topping. Pour into mold. Chill until firm.

Red Hot Salad

This salad is red hot , red hot and from 1967.

Red Hot Salad
Mrs. Retha Sappington

1/2 cup red cinnamon candies, crushed
2 cups boiling water
2 packages lemon gelatin
2 cups cold water
1 No. 303 size can applesauce

Combine cinnamon candies, boiling water and gelatin and stir until dissolved. Add cold water and applesauce. Let set until firm.

Topping

2 3-oz packages cream cheese
1 cup coffee cream
2 Tablespoons salad dressing

Combine all ingredients in mixer and spread over gelatin.

Cottage Cheese Salad

ok , who don`t like cottage cheese?

Cottage Cheese Salad
Mrs. Larry Lee Frye SR

1 small carton cottage cheese
3/4 cup sharp cheddar cheese
1 large dill pickle, diced
1 stalk celery, finely chopped
1/2 cup green olives, chopped
1/4 teaspoon salt
dash pepper
1/2 teaspoon sugar
1/2 cup salad dressing


Combine cottage cheese, salt, pepper and sugar. Mix well. Add other ingredients and mix well. Let stand a few hours before using.

Superb French Dressing

Are you ready for a good French dressing recipe ....here is one from 1967 Kansan`s Silver Spoon Cookbook. Get your salad fixin`s ready.

Superb French Dressing
Mrs. Dan Peterson

1 1/2 cups sugar
2 medium onions, ground
1 cup vinegar
juice from 2 lemons
1 bottle chili sauce
2 cups salad oil
3 teaspoon salt
4 teaspoons paprika

Blend ingredients. Makes 1 1/2 quarts

Cranberry Salad

I know it is not really the time of the year for cranberries, but here is a recipe that can be added to your collection and make it during the cranberry season.

Cranberry Salad
Mrs. Elmer dollard

1 pound cranberries
1 orange
2 apples
2 packages cherry gelatin
2 cups boling water
1 1/2 cup sugar


Grind cranberries, orange, and apple in food chopped. Mix gelatin, boiling water and sugar. cool. Add ground fruits to gelatin mixture and pour into 13 x9 x2-inch dish. chill thoroughly. cut into squares. serves 16. Salad may be served on a slice of pineapple and topped with whipped cream.

Brown Cabbage

Ok, I really don`t like cooked cabbage , but here is a recipe from 1967, that is really good.
It`s like sauerkraut.

Brown Cabbage
Mrs. Bonnie Rowland

1 medium head cabbage, shredded
1 small onion
1/2 cup sugar
1 1/2 cup vinegar
1 1/2 cup water

grease skillet. dice onion and fry until brown. Put shredded cabbage in skillet and add other ingredients. Simmer 1 hour until tender.

Pineapple Salad

Her is a recipe from 1967 and uses pineapple.

Pineapple Salad
Mrs. Elmer Dollard

1 No. 2 1/2 can pineapple chunks
1 package miniature marshmallows
1 cup pecans, chopped
2 Tablespoon cornstarch
3 Tablespoons sugar
1 egg, beaten
1 Tablespoons butter or margarine
pinch salt

Drain pineapple and save juice. Add marshmallows and nutmeats. Place pineapple juice and cornstarch, sugar, egg, butter or margarine and salt in saucepan. Cook until thickened and clear. Cool. Pour over pineapple mixture. Chill.

Creole Salad

Here is a salad recipe from 1967.

Creole Salad
Mrs. Dan Peterson

4 cups boiling water
2 cups rice
3 medium tomatoes , cut up
1 cucumber ,diced
1 green pepper, diced
1 medium onion,diced
mayonnaise

Add rice to boiling water. cover tightly and cook on low heat for about 15 minutes, until rice absorbs all liquid. cool. Add tomatoes, cucumber, green pepper and onion. Salt and pepper to taste. Mix well with mayonnaise. Celery may be added.

Shouteau Dressing and Salad

Ok today , I will only put two salad/vegetable recipes on since I put a main dish recipe on.. this salad is pretty good and yummy too.


Shouteau Dressing and Salad
Mrs. John Fife

Salad

1 head lettuce
2 medium sized tomatoes
1/2 cucumber
6 readishes
3 green onions
5 sprigs water crest

Tear lettuce into wood salad bowl. Cut up other vegetables and put in bowl. Toss and serve with French dressing.

French Dressing

1/3 cup sugar
1 teaspoon salt
1 teaspoon paprika
1 small onion, grated
juice from 1/2 lemon
1/4 cup vinegar
1/4 cup catsup
1/2 cup salad oil

Mix all ingredients and place in jar with tight lid, so it can be saken well before using. Dressing can be made several days ahead and kept in refrigerator.

Pineapple Pork Chops

Whew, this is the last of the main dish recipes in the 1967 Kansan`s Silver Spoon Cookbook and now on to the salads/vegetables .


Pineapple Pork Chops
( don`t know who sent this either)

6 lean pork chops
2 Tablespoons margarine
1 cup onion, chopped
1/2 cup celery, chopped
1 14-oz can pineapple tidbits
3 1/2 cups lightly toasted day old bread crumbs
2 Tablespoons parsely, chopped
1/2 teaspoon ginger
1/2 teaspoon marjoram
3/4 teaspoon salt
1/4 teaspoon pepper

Trim excess fat from chops. Brown in melted margarine. Remove from pan. In same pan, saute onion and celery until soft but not brown. stir in drained pineapple, bread crumbs, parlsey, spices , salt and pepper. Stand chops in loaf pan, fat side up with stuffing between each chops. Hold chops together with metal skewers. Bake 1 1/2 hours at 300 degrees.

Beef Oysters

I don`t know who sent this recipe in to the Kansan`s contest of 1967 , so they could put in the Silver Spoon Cookbook of that year , but anywho here it is.


Beef Oysters

3 eggs, separated
1/2 pound ground beef
3/4 teaspoon salt
dash pepper
1/4 teaspoon baking powder
2 Tablespoons minced onion

Separate eggs. Beat yolks slightly. Add remaining ingredients to slightly beaten egg yolks. Fold in stiffly beaten egg whites. Drop by teaspoonfuls onto hot griddle. Cook until puffed on top and browned on bottom. Turn and cook other side.

Tuna Jackstraw Casserole

In this recipe I had to substitute french fried onions for the shoe string potatoes, as I could not find shoe shring potatoes in my area. And again this recipe is from 1967 Kansan`s Silver Spoon cookbook.

Tuna Jackstraw Casserole
Mrs. Rose Vrabac

1 4-oz can shoe string potatoes
1 can condensed cream of mushrooms soup
1 can tuna, drained
1 6-oz can evaprated milk 9 2/3 cup)
1 3-oz can sliced mushrooms, drained
1/4 cup pimientos, chopped

Reserve 1 cup shoe string potatoes for topper. Combine remaining potatoes with other ingredients. Pour into 1 1/2 quart casserole dish. Arrange reserved shoe string potatoes on top. Bake uncovered 20 to 25 minutes at 375 degrees.

15-Minute Stroganoff

I can`t believe that is the 301 post on this blog and only one follower and I have had more then 1,000 hits to this blog of recipes ,.....oh well, recipes will keep coming.

This recipe is easy to make and it is from 1967.


15-Minutes Stroganoff
Mrs. Rose Vrabac

1 pound round steak, 1/4-inch thick ( I made it faster and more tender by using fajita style meat)
1 3-oz can broiled sliced mushrooms with liquid ( again I used can mushrooms)
1 envelope or can dry onion soup mix
1 cup dairy sour cream
2 Tablespoons all-purpose flour

Trim fat from meat and reserve. Cut meat diagonally across grain in very thin strips. Heat fat in skillet to secure 3 Tablespoons melted fat. Add butter if neccessary. Remove trimmings and brown meat. Add 2/3 cup water and mushrooms. Stir in soup mix. Heat to boiling. Blend sour cream and flour. Add to hot mixture. Cook and stir until mixture thickens. Sauce will be thin. Serve over noodles.Serves 5 or 6.

Chicken With Zucchini

Here is a recipe for those zucchini that you have in the garden and it is from 1967.

Chicken with Zucchini
Mrs. Henry Workman

1 fryer chicken, cut in pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
1 medium onion, sliced
1 1-pound can tomatoes
1/2 teaspoon oregano
1/2 teaspoon salt
1 pound zucchini squash, unpared and sliced

sprinkle chicken pieces with salt and pepper and paprika. Melt butter. Brown chicken pieces. Add onions, tomatoes, oregano and remaining salt. Cover. Cook 30 minutes. Add sliced zucchini. Recover and cook 10 minutes longer.

Beef Stroganoff

Oooooohhhhh Stroganoff, Yes, I do like stroganoff

Beef Stroganoff
Linda Bower

1 1/2 pounds round steak, cut into 1 x 1 1/2-inch strips
1 2-oz can musrooms, drained
1 large onion, chopped
6 Tablespoons butter
1 cup dairy sour cream
4 cups water
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 5-oz package egg noodles

Brown onion and mushrooms in 3 Tablespoons butter. Remove from skillet. melt remaining butter in same skillet. combine flour, salt and pepper. Dip meat in flour and brown well in butter. cover with water and simmer 1 hour or until tender. Add mushrooms, onions and sour cream. Heat and serve over cooked noodles. Serves 4.

Crown O`Gold Meat Loaf

Here is another different verison of the typical meat loaf.

Crown O`Gold Meat Loaf
Helen L. Beach

1 1/2 cups soft bread crumbs, finely crumbled
1 1/2 pounds ground lean chuck
4 egg yolks
1 1/2 teaspoon salt
2 Tablespoons prepared mustard
1 1/2 Tablespoons prepared horseradish
3 Tablespoons green pepper, finely diced
2 Tablespoons onion, minced
1/3 cup catsup
seasoned salt
garlic salt

Mix crumbs with meat. Combine remaining ingredients. Blend into meat and bread mixture. Pack lightly into a 9-inch casserole. Bake 30 minutes at 325 degrees.

Topping

4 egg whites
1/4 teaspoon cream of tartar
4 Tablespoons mustard
garlic salt
seasoned salt
salt

Beat egg whites. Add cream of tartar, garlic salt and seasoned salt. Beat until stiff. Fold in mustard gently. Swirl onto hot meatloaf. Return to oven. Bake 20 to 25 minutes or until tipped with brown.

Hamburger Chop Suey

Words of wisdom from a cartoon from 1967 Kansan`s Silver Spoon Cookbook--What`s the best solvent in the home ? --How about tears?

This recipe is from 1967.

Hamburger Chop Suey
Mrs. Betty Langston

1 pound ground beef
1 medium onion, chopped
2 teaspoon salt
dash pepper
2 cups diced celery
1 1/2 cups water
1 can mixed Chinese vegetables or bean sprouts, drained ( used chow mein noodles)
1 small can water chestnuts, sliced
1 small can mushrooms, sliced
2 Tablespoons cold water
2 Tablespoon cornstarch
3 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoon brown gravy sauce ( used brown gravy)
Chinese noodles or cooked rice ( Used egg noodles)

Brown ground beef and onion. Add salt, pepper, celery and water .Bring to a boil. Cover and simmer 10 minutes. Add Chinese vegetables or sprouts, water chestnuts and mushrooms. Heat. Combine cold water , sornstarch, soy sauce, sugar and brown gravy sauce. Add to meat. Cook until slightly thickened, stirring constatnly. Serve hot over cooked rice for chop suey or over Chinese noodles for chow mein.

Cantonese Chicken Walnut

All I can say is yum and 1967.

Cantonese Chicken Walnut
Mrs. Joe Glenville JR.

SAUCE

1 cup sugar
1 12-oz can pineapple chunks, drained
1/4 cup vinegar
3/4 cup pineapple juice
2 Tablespoon cornstarch
1 Tablespoon cold water.

Make sauce ahead. Combine sugar, vinegar and pineapple juice in saucepan and bring to a boil. Boil 5 minutes. Mix cornstarch in water and add to boiling mixture, stirring constatnly. Reduce heat, and simmer until sauce thickens, stirring occasssionally. cool. Add pineapple chunks to sauce. Set aside to added to meat later.

Cantonese Chicken Walnut

1/4 cup cooking oil
3 wholed chicken breasts, boned and sliced in 1-inch long thin strips
1 cup celery, cut in 1-inch long thin strips
2 green pepper, cut in 1-inch chunks
1 can bamboo shoots
1 can water chestnuts, thinly sliced
1/2 can bean sprouts
3 oz English walnuts, cut in quarters
1 large onion, thinly sliced and then halved.
1/2 pound mushrooms, thinly sliced
3 or 4 carrots, sliced in 3/4-inch slices diagonal

Saute chicken breasts in cooking oil for 10 minutes. Add onion and brown slightly. Add remaining vegetables and nutmeats and simmer 5 minutes. Add sauce to meat mixture and heat just until boiling. Serve immediately with fried rice. Serves 4.

Spanish Meat patties

Here is another recipe from 1967, one day we will be done with 1967, maybe I just need to throw in one from something else everyone once in a while.


Spanish Meat Patties
Mrs. Claude A. Coffey

1 egg
2 cups rice, cooked
1 pound ground beef
1 to 1 1/2 teaspoon salt
pepper
3/4 cup onion, chopped
1 small clove garlic, minced
1/2 cup green pepper
3 Tablespoons flour
2 teaspoon chili powder
1 teaspoon paprika
3 cups tomato juice
1/2 cup ripe olives

Beat egg. Combine rice, salt and pepper. Blend and shape into patties 12 patties. Fry until brown on both sides. Remove from frying pan. Fry onion, garlic and green pepper until onion has wilted, but not brown. Blend in flour, chili powder, paprika and salt. Add tomato juice and boil 5 minutes, stirring constatnly. add olives . Add meat patties. Cover and cook slowly, about 15 minutes. Serves 6.

Fish Almondine

Fish Almondine
Helen L. Beach

4 cleaned fish or 2 pounds fresh or frozen
2 Tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
1/4 cup slivered almonds
3 Tablespoons fresh lemon juice
1 Tablespoons parsley, chopped
Lemon wedges for garnish

Add 1 teaspoon salt and 1/8 teaspoon pepper to flour. Sprinkle flour over fish. Pan fry in hot oil until lightly browned on both sides, about 6 minutes. Remove fish to warm platter. Add remaining pepper, salt and fresh lemon juice to oil in pan. Heat and pour over fish. Brown almonds lightly in pan. Sprinkle over fish. Garnish with parsley and lemon wedges.

This recipe is from 1967.

Tuna Salad Casserole

Here is another recipe from 1967.

I used egg noodles for the noodles and I added Mushrooms, Can`t go wrong with mushrooms.

Tuna Salad Casserole
Mrs. Wiley Morris

1 small package noodles
1 can tuna
1 can mushrooms soup
1/2 can water
1/2 can milk
2 Tablespoons margarine
1/2 cup cracker crumbs
1 teaspoon salt

cook noodles as directed on package. Drain into greased casserole. Arrange tuna and noodles in layers. Mix soup, water and milk. ( This is where I added the mushrooms) Pour over tuna and noodles. Spread cracker crumbs over top and sprinkle with paprika. Bake 1/2 hour at 350 degrees.

Tortilla Casserole

Again this recipe is from 1967 and I tweaked it a bit when I made it.

Tortilla Casserole
Mrs. Claude A. coffey

1 can ( 10 oz) Mexican style tomato sauce ( I used rotel tomatoes with chilies plus small can tomato sauce with basil , garlic)
1 can water
1 pound ground beef
1 large onion
2 cloves garlic, chopped
1 hard cooked egg, chopped ( I omitted this)
1 can ripe olives ( 4 1/2-oz)
1/2 teaspoon salt
6 tortilla
1/2 pound dry Monterey Jack cheese

Heat tomato sauce and water. Brown meat with onion and garlic. Add egg, salt and 1/2 cup sauce. In a casserole, layer tortillas, dipped first in sauce, meat mixture and cheese. Pour over remaining sauce. top with cheese. Bake 25 minutes at 350 degrees.

Barbecued Chicken

Here is a recipe from 1967 and with chicken. And again I substituted whole chicken with chicken tenders.

Barbecued Chicken
Mrs. Betty Langston

1 chicken, 2 to 3 pounds, quartered or in pieces
1/2 cup catsup
3 Tablespoon onion, finely chopped
1 Tablespoon vinegar
1/4 cup water plus 2 Tablespoons
1 Tablespoons Worcestershire sauce
1 1/2 teaspoon chili powder

Brown chicken in hot fat. Remove to baking pan. Combine remaining ingredients to make barbecue sauce and pour over chicken. Bake 45 minutes at 350 degrees.

Cola Ham and Bean Casserole

This recipe would be good with that cookout or maybe during a potluck or a dinner of some kind and again it is from 1967.

Cola Ham and Bean Casserole
Mrs. Henry Workman

2 1/2 cup cubed ham
1 cup cola beverage ( your choice of what brand)
2 1-pound cans baked beans ( or use pork n beans)
3 Tablespoons brown sugar
1 medium onion, minced

Soak cubed ham in cola beverage 2 hours. Drain, reserving 1/2 cup liquid. Combine ham, beans , brown sugar , onions and marinade liquid. Put into 2-quart casserole. Bake 30 to 40 minutes at 350 degrees.

Tacos

This recipe is before the packaged taco shells , at least I think so...It is from 1967. The commercial taco bender , I remember my mom using this when I was growing up, this is how she made taco shells before the packaged ones came .

Tacos
Janice Felix

4 dozen corn tortilla
1 3 -pound can shortening
2 pounds ground beef
1 large onion
1 can peas
2 potatoes ( I know different ingredient)
salt
pepper
Chili powder to taste
Cumin powder to taste ( different)
1 pound loghorn cheese
4 tomatoes
1 onion
Oregano ( different then what I am used to)
1 head lettuce

Cook tortilla in hot shortening until crisp, not brittle. to shape, either use a commercial taco bender or hold over with fork. Drain on paper towel.
To prepare meat mixture. Brown ground beef and onion in large skillet. Add potatoes, peas, salt, pepper, chili powder and cumin . Cook until done. Drain excess liquid and grease. Grate cheese. Chop tomatoes and onion. Add oregano and salt. Chop lettuce.
In each tortilla, put 1 Tablespoon meat mixture. Add 1 teaspoon chees, 2 Tablespoons tomato mixture and 1 Tablespoon lettuce. Sprinkle with grated white Mexican cheese or parmesan cheese. Serve with hot sauce.

Oven Baked Chicken

I think this recipe should be called oven baked barbeque chicken as that is basically what it is barbeque chicken and it is the season for barbeques here in the ozarks at least.. And again I substitute with chicken tenders instead of a whole chicken.


Oven Baked Chicken
Mrs. Micheal J. Ore

1 chicken, 3 to 4 pounds, cut up
1 medium onion
salt
pepper

Place cut up chicken in shallow pan, meat side up. cover chicken with 1/2 sliced onion, salt and pepper. Bake uncovered 30 minutes at 350 degrees. Turn chicken and slice other half of onion over it. Cook 30 minutes. Spoon barbeque sauce over chicken and bake 30 minutes. Turn again , basting other side with barbeque sauce, bake additional 30 minutes. Serves 3 or 4.

*If using chicken tenders as I did, I baked 10 minutes on each side then basted and bake 10 minutes then turn then baste and bake addtional 10 minutes.

BARBEQUE SAUCE

1 cup catsup
1 to 2 Tablespoons liquid smoke
1/4 cup worcestershire sauce
juice of 1 lemon
1 teaspoon salt
1 teaspoon chili powder
1 cup water
1 teaspoon celery seed

Combine all ingredients and bring to a boil. Use to baste chicken.

Chicken in Oven

Here is an easy chicken recipe and calls for chicken breast ,but can substitute any piece of chicken as I used chicken tenders, and again this recipe is from 1967.

Chicken In Oven
Mrs. Wiley Morris

breast of chicken
margarine, melted
paprika
cornflakes, rolled fine

Melt margarine. Dip[ breast of chicken in it, then roll in corn flakes. Arrange chicken in greased pan. Season with salt and pepper. Sprinkle paprika over top. Bake 1 hour at 350 degrees.


* as with any recipe, time may vary depending on your oven.

Nectarized Pork Chops

This recipe is from 1967 kansan`s Silver Spoon cookbook. One day we will done with the year 1967 and move on to another year of this cookbook.


Nectarized Pork Chops
Mrs. Charles Mallinson

4 pork chops, cut to desired thickness
salt and pepper
1 onion, chopped
1/4 cup celery, chopped
1 8-oz can tomato sauce
1 cup apricot nectar
1 1/2 cup cooked rice
2 Tablespoons chopped parsely

Salt and pepper chops to tatse. Brown chops in 1 Tablespoon cooking oil. Remove from skillet. Add onion, celery to pan and suate onion and celery till golden brown. Return chops to pan on top of onion and celery. Put a mound of rice on top of chops. Combine tomato sauce and apricot nectar and pour over chops. Scatter parsely over all and bake 45 minutes at 350 degrees. Serves 4.

Slovenian Goulash

Another recipe from 1967 and with a foreign name as well as the last one.


Slovenian Goulash
Mrs. Joseph W. Ruzick

1 pound lean beef
1 pound lean veal
3 Tablespoons fat
1 large onion, chopped
1teaspoon salt
1 teaspoon paprika
1 cup tomatoes, strained
8 small potatoes

Cut meat in cubes and saute with onion in fat. Stir occassionally to brown evenly. Add seasonings and tomato and simmer 1 hour. Add potatoes after 1/2 hour. Add more tomatoes , if neccessary. Kidneys may be substituted for beef or veal. Serves 6.

Pakistani Peas `N Beef

Another recipe from 1967 with peas and beef


Pakistani Peas `N Beef
Mrs. R. L. Shelton

1 can peas ( 8 oz)
1 pound ground beef
1 large onion, chopped
3 Tablespoon butter or margarine
2 tomatoes, diced
1 Tablespoon curry powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic salt

Saute onion in butter or margarine until soft. Add beef and tomatoes. Cook slowly 15 minutes. Stir in peas and liquid and seasonings. Cover and simmer 30 minutes. Serve over rice.

Wild rice Pancakes with chicken and mushrooms

Here is another recipe from 1967 with mushrooms.....mmmmmm yummy

Wild Rice Pancakes with Chicken and Mushrooms
Mrs. F. N. Replogle

creamed chicken and mushrooms

1 1/2 cups chicken , cooked and diced
1 can sliced mushrooms ( 2 oz)
2 Tablespoons butter
1 can mushroom soup
1 cup thin cream
1 teaspoon onion, chopped
1 teaspoon parsley, chopped
1 teaspoon salt
1 Tablespoon sherry, optional

Saute mushrooms in butter. Add soup, mixed with cream, onion, parsley and seasoning and chicken. If using sherry , add just before serving.

Wild Rice Pancakes

1 cup buttermilk pancake mix
1 1/2 cups milk
1 egg
1 Tablespoon butter, melted
1 cup wild rice, cooked

Add milk to pancake mix. Add unbeaten egg and butter. Stir together, but do not over mix. Fold in rice. Use 1/3 cup batter for each pancake. Fry over medium heat, turning only once. Place 2 Tablespoons chicken mixture in center of each pancake. Fold over sides and add rest of mixture on top. Serves 4 to 6.

Chicken Casserole

Here is another recipe from 1967 and I substituted one ingredient.

Chicken Casserole
Mrs. Charles Goebel

1 can chicken rice soup ( I used cream of chicken soup, could not find chicken rice soup)
1 can cream of mushroom soup
2 cups chicken, cooked
1 medium can chow mein noodles
1 cup celery, sliced
1 small can evaporated milk
buttered crumbs

Mix all ingredients, except crumbs, and pour into greased casserole. Cover with buttered crumbs and bake 1 hour at 325 degrees.

Pot Roast and Brown noodles

ok , this recipe is from 1967 and I made in the crockpot , to give my oven a break, as my oven is right now is just a toaster oven as the oven on the stove is broken.


Pot roast and Brown Noodles
Mildred Kraft

1 5-pound roast
1 large onion
1 bunch carrots, cleaned
6 potatoes , peeled

Brown meat on both sides in 1 Tablespoons shortening. Slice onion into 4 slices and arrange on roast with toothpicks. cook 2 hours over low heat. Add carrots, potaotes and cook until tender. Add water to make meat juice 1 cup. Add noodles, bring to rapid boil, reduce heat and cook 20 minutes.

I put jucies from pan ( browning ) and added 2 cup water to crockpot after browning and seasoned with salt and pepper. Added potatoes after a couple of hours.
I did put the noodles in a separate pan to boil with some of the juices from the roast.

Noodles

6 egg yolks
1 teaspoon salt
2 cups flour

Mix all ingredients with fork. Divide and roll in well floured board. Fold each round into about 4 folds., lightly dusting with flour after each fold, until it is a pie wedge. Cut into noodles, slicing thinly. Loosen noodles rolls after slicing and place on wax paper.

Baked rice Stew ( Djuvece)

This recipe is from 1967 Kansan`s Silver Spoon Cookbook and I have not tried it as veal, lamb is pretty expensive in this area of the country or rather I say World.

Baked Rice Stew ( Djuvece)
Mrs. Mildred Stovovich

1 pound veal, cut in small pieces
1 pound lamb, cut in small pieces
1 pound pork, cut in small pieces
6 large chopped onions
3 pounds fresh tomatos, peeled and sliced ( reserve a few slices)
8 yellow sweet peppers, cut in rings
1 cup raw rice
1 small eggplant, cubed , optional

Fry meat until nicely braised in hot fat. Remove meat and set aside. Put onions and rice in pan and fry until onions are soft. ( Watch that rice does not burn) Add tomatoes, pepper rings , eggplant, 1 Tablespoons salt and 1/2 teaspoon pepper. Replace meat and stir to blend thoroughly. Add 1 1/2 cups water. Pour mixture into deep roasting pan and place a few tomato on top of mixture. Bake 1 1/2 hours at 350 degrees, or until rice is fluffy and meat is tender.

Tuna Noodle Dish

What`s better then a tuna casserole, I know yuk from some , but yum to me.

Tuna Noodle Dish
Mrs. Charles Goebel

1 samll package curly noodles
1 can tuna, drained
1 can mushroom soup
3 hard cooked eggs
2 Tablespoons pimiento
3 cups potato chips

White Sauce

1 cup milk
1 Tablespoon margarine
1 Tablespoon flour
1 teaspoon salt

To make white sauce, combine melted margarine and flour. add milk and salt and heat until thickened.
cook noodles . Add tuna, mushrooms soup, hard boiled eggs and pimientos to white sauce. Combine sauce and noodles. cover bottom of long flat pan with broken potato chips. Put layer of noodle mixture on top of potato chips. Alternate layers , ending with potato chips on top. Bake 1/2 hour at 350 degrees. Serves 8 to 10.

Glorified Hamburger Steak

Another recipe for hamburger .

Glorified Hamburger Steak
Mrs. Hilbert Augustin

1 1/2 to 2 pounds ground beef
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons shortening or oil
1 package onion soup mix
2 cups water

Season ground beef , shape in balls and roll in flour. Press out flat and brown in skillet. Put in large pan. Mix onion soup with water and pour over hamburger. cover and bake 1 hour at 325 degrees. Add more water if necessary for cooking and gravy. Serve with mashed potatoes. Can be used for sandwiches

Lemon Barbecued Chicken

It is barbeque season right....here is a recipe for lemon barbequed chicken it is from 1967.


Lemon Barbecued Chicken
Marjorie white

SAUCE

1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon paprika
1 Tablespoon sugar
1/2 clove garlic or 1/4 teaspoon garlic powder
1 medium onion, finely chopped
1/2 cup water
1/3 cup lemon juice
1 Tablespoon Worcestershire sauce
1/4 cup butter
1 cup catsup

Blend salt and pepper, paprika and sugar. Add garlic, catsup and onion and water bring to a boil. Remove from heat. Add lemon juice, Worcestershire sauce and butter. Keep unused sauce in refrigerator.

Chicken

1 frying chicken, 2 to 3 pounds
1 teaspoon salt
pepper
1/2 cup butter
lemon sauce

Cut up chicken. Rinse with cold water and dry. Season with salt and pepper and arrange chicken with cut side up down, in pan. Brown turning with tongs as pieces brown. Pour 3/4 of lemon barbecued sauce over chicken. Cover and cook on low heat or bake 40 minutes at 325 degrees. Remove chicken and pour sauce over chicken before serving. Sauce may be used to baste chicken in spit or grill.

Piquant pork

Here is a recipe with alot of ingredients and is again from 1967.

Piquant pork
Mrs. Ann Hunt

1 pound boneless pork
1 8-oz can pineapple chunks
juice from pineapple
1/4 cup maraschino cherries
juice from cherries
4 -oz sweet pickle chunks
juice from pickles
1 medium tomato
2 cloves garlic
2 Tablespoons soy sauce
1 Tablespoon dry sherry
1/2 teaspoon salt
3 teaspoons cornstarch
2 cups vegetable oil
1 Tablespoon oil for sauce

cut pork into 1-inch cubes. combine sherry, salt and 1 teaspoon cornstarch. Let stand 20 minutes. Drain pineapple, cherries and pickles, saving juices. Wash and cut tomato into 8 pices. Crush garlic cloves. Dissolve remaining 2 teaspoons cornstarch into 1 Tablespoons cold water. Deep fry pork in oil at 375 degrees for 5 to 6 minutes, or until golden brown. Drain off oil and place pork on warm platter. Pour sauce over pork.

Sauce

Heat 1 Tablespoons oil with crushed garlic over high heat 1 minute. Remove garlic. Add juice of pineapple, cherries and pickles. Add soy sauce and bring mixture to a boil and add cornstarch. Add fruit and tomato sections. Heat and pour over pork.

Grandma`s Sunday Tongue

here is another recipe for tongue, as before I have not tried this recipe as, tongue is not a thing that can be found at the local market, but maybe at a butchering shop. tongue must have been popular in 1967.


Grandma`s Sunday Tongue
Mrs. Harry Zacharias

Part 1
1 large beef tongue
1 small clove garlic
2 large bay leaves

Use large kettle. cover tongue with water, drop in garlic and bay leaves. Bring to a boil and simmer 2 to 3 hours. Cool and remove skin. Slice in 1/4-inch slices.

Part 2
4 cups borth
1/4 cup amber vinegar ( Don`t know what this is)
3 Tablespoons pickling spices
2 medium onions, sliced thinly
2 teaspoons salt

Heat broth to boiling point. Add vinegar, spices and salt. In large bowl place alternate layers of sliced tongue and onion. Pour broth over meat and onions. Refrigerate 6 to 24 hours before serving cold.

Chicago steak

Here is another recipe from 1967 and a steak recipe at that.

chicago steak
Mrs. H. L. spencer

1 pound dry lima beans
1/2 pound round steak
1/2 cup onion, chopped
2 Tablespoons salad oil
1 can tomato soup
1 Tablespoon sugar
1 Tablespoon salt
bacon strips

Cook beans and drain. Cut steak into 1/2-inch cubes and brown with onions in salad oil. Mix into beans. Add soup, sugar and salt. Pour into baking dish. Top with bacon slices . Bake 1 hour at 375 degrees.

Chinese Chicken

Here is another chicken recipe form 1967, and with a Chinese twist.

Chinese Chicken
Mrs. H. L. spencer

6 chicken breasts
5 Tablespoons butter or margarine
1 cup water chestnuts, thinly sliced
2 cups celery, diced
2 cups small cut green beans ( used canned)
1 cup wlanut halves
1/4 cup soy sauce
3 cups canned chicken broth
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
2 Tablespoon cornstarch

sluce chicken into strips. Saute in 4 Tablespoons butter until chicken is white. Add chestnuts, celery, and green beans. Belnd well. Stir in chicken broth and soy sauce. Season with salt and pepper and sugar. Cover and simmer 15 minutes. Blend in cornstarch with small amount of water. Stir into mixture. Saute walnuts in 1 Tablespoons butter. Sprinkle over chicken. Serve with rice.

Baked Chicken salad

Here is a different take on chicken salad.

Baked Chicken Salad
Bonnie Denley

1 can cream of chicken soup
1 cup cooked chicken, diced
1 teaspoon lemon juice
3/4 cup mayonnaise
2 teaspoon onion, minced
1 cup celery, minced
3 hard coooked eggs, diced or sliced
1/2 cup pecans ( I omitted this)
pimiento, chopped
2 cups potato chips ( I used sour cream and onion)

combine all ingredients except potato chips, in 1 1/2 quart baking dish. Sprinkle potato chips on top and bake 15 minutes at 450 degrees.

Nellie`s Meatloaf

Here is another meatloaf recipe from 1967 and I so wanted to try this , but could not find one item that it calls for in the recipe , I know I could have substitute with something else, but I didn`t.

Nellie`s Meatloaf
Mrs. Harry Zacharias

2 pounds ground beef
1 pound sausage, highly seasoned
1/2 cup onion,minced
1 teaspoon chili powder
2 teaspoon salt
1 small can mushrooms bits, drained
1 medium can cheese tomato sauce( this is the item)
1/3 cup catsup
1 teaspoon black pepper
3 eggs
3 cups cracker crumbs

combine all ingredients. Mix well and shape into desired loafs. On top of each loaf, place small bay leafs. cover with bacon strips and bake covered, 45 minutes at 350 degrees. uncover , sprinkle catsup over top and bake 15 minutes at 350 degrees. Remove bacon and bay leaves before serving.

Roast Tongue

Ok , I have not tried this as can not find tongue in grocery store.


Roast Tongue
Mrs. Harry E. Sorter

4 or 5 pounds fresh tongue
3 onions, sliced
2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon garlice powder
1 bay leaf
1 cup canned tomato sauce
2 tomatoes, diced
2 cups boiling water

Plunge tongue in boiling water and cook 10 minutes. Drain and remove skin and root. Place onions around tongue in roasting pan. Sprinkle with salt and pepper and garlic powder. Add bay leaf, tomato sauce and tomatoes and water. Cover and bake 3 hours at 325 degrees. Baste frequently and remove cover last 30 minutes. Discard bay leaf. Serves 6 to 8.

Chinese Casserole

Here is a good Chinese recipe and it`s a casserole and again it is from 1967.

Chinese Casserole
Mrs. R. L. Brotemarkie

2 pounds pork sausage, mild
4 or 5 green onions with tops
1 large green pepper, finely chopped
1 medium bunch celery with few leaves
2 package chicken noodle soup mix
5 cups water
1 cup rice, uncooked
1 can water chestnuts, drained and chopped
slivered almonds

Fry sausage until it crumbles. Remove meat and pour off some fat. Saute raw vegetables in fat. Cook soup in water. Combine rice and water chestnuts with all ingredients except almonds. Bake uncovered 1 1/2 houra at 350 degrees. Water may be added if mixture is too dry. sprinkle almonds on top last 30 minutes. Serves 12.

Cube Steak special

Again here is a recipe from 1967.

cube Steak Special
Bonnie Danley

4 medium cube steaks
butter or margarine
1/2 cup elbow macaroni
1 small can green lime beans
1 small can tomato sauce
1 cup water
chili powder, optional

Brown steak in butter. Add beans, macaroni, tomato sauce, water and chili powder. Let simmer 1/2 hour. Add water if sacue is to thick.

Ham Loaf

Here is another ham loaf recipe, they sure did like their ham loaf in 1967.


Ham loaf
Mrs. Charles P. Becker lll

1 pound ground ham
1/4 pound pork, ground
1 1/2 cups bread crumbs
2 small eggs
1/2 teaspoon salt
3/4 cup milk
1/3 cup brown sugar
1/2 teaspoon dry mustard
1/6 cup pineapple juice
1/3 cup water

combine ham , pork, bread crumbs, eggs, salt and milk and make into loaf. combine brown sugar, dry mustard, pineapple juice and water and bring to a boil. Pour over top of loaf. Bake 1 to 1 1/2 hours at 350 degrees.

Chicken Wunderbar

Here`s a different way of fixing chicken.


Chicken Wunderbar
Mrs. Ann Hunt

1 3-pound broiler or fryer, cut in frying pieces
1/2 cup flour
1 egg
2 Tablespoons beer of lemon-lime carbonated drink ( I used Sprite)
1 1/2 cup pretzel crumbs ( about 2 dozen twist-type) ground very fine ( I used honey - wheat flavor)
1 1/2 cups oil ( enough to measure 1 inch in pan)

Coat chicken with flour by shaking a few pieces at a time in paper bag. combine egg and beer or lemon-lime soda and beat lightly. Dip floured chicken into this mixture , then roll each in pretzel crumbs, coating it well. Chill 1/2 hour in freezer before frying. Heat oil in heavy frying pan. Place large pieces of chicken in center of pan, skin down. Place smaller pieces at sides. Brown 25 minutes, turning frequently without piercing chicken. cover pan, reduce heat and cook slowly 30 minutes. Uncover, turn skin side up and cook about 10 minutes. Serves 4.

Armenian " Suhanle" Lamb with onions and apricots

Ok, I have not tried this as lamb is hard to find and apricots are expensive and are hard to find.



Armenian " Suhanle" Lamb with Onions and Apricots
Mrs. Lloyd L. Mc Cullough

2 pounds breast of lamb, cut in large cubes
2 pounds small white onions
1 can tomatoes
2 teaspoon salt
4 cups steamed rice
1/2 teaspoon chili powder
20 dried apricots
2 quarts water
2 cups chinese noodles
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Boil lamb gently 30 minutes in 1 quart salted water. Add tomatoes, seasonings and onions. cook until onions are almost tender. add apricots and 1 quart water. Simmer slowly until apricots are tender. Combine rice and Chinese noodles and serve with stew.

Hurry-up Supper

This recipe is somewhat like spaghetti and is yummmmmmy.

Hurry-Up supper
Lou Ann Carmean

1 pound ground meat
1 small onion or onion powder ( chop the onion of course)
salt
pepper
3 Tablespoon shortening
1 can tomato soup
1 can mushroom soup
1 package thin spaghetti ( cooked to al dente)
1/2 cup cheddar cheese spread or grated cheese

Brown meat in melted shortening. Add onion, salt and pepper to taste. add mushroom soup. Stir well to coat meat. Add tomato soup and simmer about 15 minutes. Add cheese and break spaghetti directly into mixture. Stir well and cook until spaghetti is done. Small amount of water may be added if mixture becomes to thick. Serve hot.

Baked Round Steak with wild rice

Here is another recipe for round steak.

Baked Round Steak with wild rice
Mrs. Marvin Custer

3 Tablespoon flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 pound round steak, cut 1-inch thick
1/4 cup onion, finely chopped
2 Tablespoon butter
1/2 cup tomato juice
1/4 cup parsley, chopped
2 1/2 cups wild rice, cooked ( 3/4 cup raw rice)
2 Tablespoons shortening
1/2 cup water

combine 2 Tablespoon flour, 1 teaspoon salt and pepper and pound into meat. Saute onion in butter until soft. Stir in remaining flour and salt. Add tomato juice. Cook until thick. Add rice and parsley and blend. Spread mixture on steak and roll. Brown in shortening. Add 1/2 cup water. Bake 2 hours at 350 degrees.

Ham Croquettes

Ham Croquettes
Mrs. Marvin Custer

1 teaspoon onion, minced
1 teaspoon parsley, minced
2 cups ham, coarsely ground or finely chopped
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 egg
2 Tablespoons water

melt butter over low heat. Blend in flour, salt and pepper until smooth. Remove from heat and stir in milk. Return to heat and boil 1 minute. Mix ham , onion and parsley in white sauce. Chill thoroughly. shape into cones. Roll in flour, dip into mixture of egg and water. Fry in deep fat at 365 degrees until browned. Do not puncture. Drain on absorbant paper.

Swiss Steak in wine sauce

Swiss sterak in wine sauce
Mrs. Henry E. Sorter

1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 pounds round steak ( I used tenderized sirloin tip steak)
4 Tablespoons butter
1 cup onion, chopped
1 clove garlic, minced ( I used 3 small cloves, as I like garlic)
1 cup dry red wine ( I used blackberry wine, as this is my favorite)
1/2 teaspoon marjoram
1 bay leaf

Combine flour, salt and pepper. Dip steak into the mixture then pound mixture in. Brown steak on both sides in melted butter. Add onion and garlic. Continue browning 5 minutes. Add wine, marjoram and bay leaf. Cover and cook over low heat 2 hours. Baste and turn the meat frequently. add seasoning to taste. Discard bay leaf. Serves 6.

Lamb Stew Rosemary

Or I guess my version could be called Deer Stew Rosemary, as I used deer instead of Lamb.


Lamb Stew Rosemary
Mrs. Lloyd L. McCullough

1 1/2 pound lamb stew meat, cut ingo cubes
2 Tablespoons flour
2 Tablespoons fat
1 can chicken gravy
3/4 cup tomato juice ( i used diced tomatoes here)
1 small onion, chopped
1/4 teaspoon rosemary
4 meduim potaots
1 box frozen peas

Roll lamb stew in flour. Brown in fat. Add chicken gravy, tomato juice, onion and rosemary. Bring to a boil, cover and simmer 1 hour, stirring occasionally. Add halves of potatoes and coook 1/2 hour. Add thawed frozen peas. cover and simmer 5 to 10 minutes. Season to taste.


* I made this in the crock-pot and cooked all day

Potato Puff

Here is a different way to use potatoes.

Potato puff
Mrs. vincent C. solomon

1 package instant mashed potatoes ( 2 cups)
1 carton cottage cheese
1 cup sour cream
1teaspoon salt
1 clove garlic, minced , optional
1/2 cup pimientos, chopped
1/4 cup onion, chopped , optional
3 egg yolk, beaten
3 egg whites, beaten
2 Tablespoon butter

Prepare potatoes according to instructions on package. Beat together potaotes, cheese, sour cream , pimiento, onion, salt , garlic and egg yolks. Fold in egg whites. Pour into 1 1/2 quart casserole and dot with butter. Bake 1 hour at 350 degrees. Serves at once.

Corn-chop Casserole

Here`s a different way to have your pork chops and with some corn.

Corn-Chop Casserole
Mrs. Vincent C. Solomon

1 can cream style sweet corn ( No. 303 size)
4 pork chops, cut 1/2 inch thick
salt
pepper
paprika
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 Tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup catsup
1 Tablespoon vinegar

Season pork chops with salt , pepper and paprika. Brown in lightly greased skiller. Remove. Brown onion and green pepper in same skillet. Stir in brown sugar, salt, mustard, catsup, vinegar and corn. Cook about 5 minutes. Pour corn mixture into 2 quart baking dish. Top with chops. Cover and bake about 30 minutes at 350 degrees.

Vada`s Liver

I know you say yuk to liver , but I say yummy.

Vada`s Liver
Mrs. Esther V. Meeks

beef or calves liver, cut in strips
flour
1/4 cup water
1/4 cup vinegar
1/2 teaspoon caraway seeds
small bay leaf, optional

combine water, vinegar, caraway seeds and bay leaf. Set aside for 1 hour. Dredge liver in flour until well coated and fry in butter until tender. Pour in sauce and stir until thickened. Remove and serve.

Sauerbraten Patties

Another recipe from 1967.

Sauerbraten Patties
Elsie Stitt

3 slices stale bread
1 pound ground beef
1 medium onion, minced
1 egg
1 1/2 teaspoon salt
2 teaspoons margarine
1/2 cup vinegar
1 1/2 cups water
10 cloves
5 bay leaves
8 gingersnaps
1/2 pound wide noodles, cooked

Soak bread in a little warm water. Crumble. Add meat, onion, egg and salt. Mix well. Shape into 4 patties. Brown on both sides in margarine. add vinegar, water, cloves, bay leaves and gingersnaps. Cover and simmer 1 hour. Serve over hot noodles. Serves 4. can be frozen.

Deviled Pork Chops

Here is a different way to prepare those pork chops or like my likes, pork steak and again this recipe is from 1967. I am trying to get all the recipes from 1967 on here.

Develed Pork chops
Mrs. Esther V. Meeks

4 thick pork chops
3 Tablespoons catsup, hot if desired
1 Tablespoon lemon juice
1/2 teaspoon lemon flavoring
2 Tablespoon onion, chopped
1/4 teaspoon dry mustard
2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1 Tablespoon water

combine all ingredients except pork chops. Pour over chops which have been arranged in shallow baking dish. Marinade 2 hours then add 1/2 cup water and bake 1 hour at 350 degrees.

Party or Picnic Hamburger

Here is a recipe just in time for summer and all those cookouts.

Party or Picnic Hamburger
Mrs. J. W. Tuttle

5 pounds ground beef
2 Tablespoons chili powder
1 bottle catsup
tabasco or hot sauce
salt
pepper

Combine all ingredients except catsup. Cover with water and simmer while mashing with potato masher. cook well done before adding catsup. Serve with diced onion and mustard. Serve on buns.

Ham in cucumbers

Here is a different way of serving ham and cucumbers and again this recipe is from 1967.

Ham in Cucumber
Mrs. Ben Honza

3 cucumbers, cut in half lengthwise
1 package cornbread mix
1/2 cup smoked ham, chopped fine
1 egg
1 onion, chopped
parsley
pepper
salt

Scoop out pulp of cucumber. Mix cornbread according to package directions. Combine with cucumber pulp and smoked ham. Add egg, chopped onion, parsley, pepper and salt. Fry in vegetable oil. When done, fill cucumbers cases and bake until brown. Garnish with grated cheese.

Noodles and Ground Meat

Here is another recipe that calls for msg from 1967, of course this probably before they realized the health risks.


Noodles and Ground Meat
Mrs. Myra Williams

5 oz uncooked egg noodles
1 pound ground beef
1/8 teaspoon soy sauce
1/2 teaspoon steak sauce
1 can cream of mushroom soup
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon monosoduim Glutamate
1 small onion, minced
1/8 teaspoon dry mustard
2 dashes Worcestershire sauce
1/2 cup water

Brown ground beef. Add rest of ingredients, except noodles. Simmer over low heat. Stir occasionally. cook noodles as directed on package. Serve ground beef mixture over noodles.

* I think mushrooms would be good added to this recipe.

Farmer`s Pride Meat loaf

This meatloaf recipe is alittle different.

Farmer`s Pride Meatloaf
Elsie Stitt

3 large potatoes, peeled
2 large onions
1 large green pepper
1 apple, peeled and cored
1 3/4 pound top round, ground
1/4 pound sausage
1/4 cup crackers, finely crushed
1/4 cup undiluted evaporated milk
2 teaspoons salt
1/4 teaspoon pepper
2 eggs, slightly beaten
1 can ( 8 oz) tomato sauce

{ut potatoes, onion, green pepper and apple thru food chopped, using coarse blade. Mix lightly but thorough with remaining ingredients, except tomato sauce. Pack into loaf pan or shallow 2-quart baking dish. Cover with tomato sauce. Bake 1 1/2 hours at 350 degrees. Let stand 5 to 10 minutes before removing from pan. cut in squares. Serves 6 to 8.

Smoked Tongue Dinner

I don`t know if you can find tongue where you live , but here it is hard to find in the supermarket.


Smoked tongue dinner
Mrs. Lelia M. Callaway

1 smoked tongue ( 3 to 3 1/2 pounds)
1 onions, sliced
1 stalk celery
1 bay leaf
3 whole onion, small
3 medium carrots, cut in quarters
1 1/2 pounds green beans

Cover tongue with water. Add sliced onion, celery and bay leaf. Bring to a boil. Cover and simmer 3 to 3 1/2 hours or until tongue is tender. Remove tongue. Pull off skin and remove bones. Add whole onions, carrots and beans to liquid in kettle. Slice tongue and put on top. Cook about 25 minutes or until vegetables are tender.

Irish Stew

I made this and added deer meat instead of the boneless lamb as I can not find lamb in the supermarket and it would be way to expensive to buy, if I did.


Irish Stew
Mrs. Leila M. Callaway

2 Tablespoons shortening
2 1/2 pounds boneless lamb, cut in 1 1/2 -inch cubes
1/8 teaspoon black pepper
4 small turnips
2 large onions
4 medium potatoes
1/4 cup flour
2 Tablespoon green pepper, chopped
2 Tablespoons celery, chopped

Heat shortening in dutch oven at high heat. Add half lamb cubes and cook over medium heat until brown on all sides, about 10 minutes. Remove; Brown rest of lamb. Return all meat to oven. sprinkle with salt and pepper. Stir in 3 cups water. bring to a boil, reduce heat. simmer uncovered an hour. Add all vegetables to meat. Return to boiling, reduce heat and simmer covered 40 minutes or until meat and vegetables are tender. combine 1/4 cup water and flour until smooth. Add slowly to meat mixture. Stir constatnly and boil gently 1 minutes. Serves 6.

Happy Mother`s Day

Tomato Puff

Tomato puff
Mrs. Edwin D. Shutt

2 cups canned tomatoes
1 1/2 cups soft bread crumbs
3 eggs, separated
3/4 cup shrp cheese, grated
1 teaspoon salt

Mix tomatoes and bread crumbs to make a thick paste. Add cheese and salt. Separate eggs and add yolks, then fold in stiffly beaten egg whites. Bake in greased baking dish 45 minutes at 350 degrees.

South of the Border Beans

I think this recipe could be a side dish, but it was in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1967.


South of the Border Beans
Mrs. Edwin D. Shutt

1 Tablespoons vegetable shortening
2 Tablespoons onion, finely chopped ( I used the whole onion when I tried this)
2 Tablespoons green pepper
1/4 pound grated cheese
1 Tablespoon worcestershire sauce
1/4 teaspoon salt
2 teaspoons chili powder
1 No. 2 Can red kidney beans ( I used pork and beans)

Heat shortening. Add onions and green pepper. Add cheese and stir over low heat. Add seasonings and gently stir in beans. Heat.

Noodle-Pork Chop Casserole

This recipe comes from 1967 out of the Kansan`s Silver Spoon Cookbook of that year. The Kansan newspaper is out of Kansas City Kansas and used to be in paper form and would have recipe contests. These recipes are mainly from those papers , so the recipes will be on the web. I do try and have tried a few of them , my plan is to get them all on here that I do have since I can`t find these collections of recipes on the web. I do not have every issue that the Kansan newspaper put out ( recipe books)
I am very surprised that I have only one follower since this blog has gotten over 900 visits, any who on the recipe.


Noodle-Pork Chop Casserole
Mrs. John O. Fife

4 pork chops
2 Tablespoons shortening
4 cups noodles, cooked
2 Tablespoons onion, chopped
3 Tablespoons green pepper, chopped
1 can cream of tomato soup
1/8 teaspoon pepper
1/2 teaspoon salt

Heat shortening in skillet. Brown pork chops on both sides. Season with salt and pepper. Put cooked noodles in greased baking dish. Sprinkle with chopped onions and pepper. Add undiluted tomato soup. Arrange pork chops on top. Bake 45 minutes at 350 degrees.

Chili

I know it is not really chili weather here in the ozarks , but chili can be good anytime of the year. We have been having alot of rain here so, it would be a good time for chili. and again of course this recipe is from 1967.

Chili
Mrs. bonnie Rowland

2 pound ground beef
1 large onion
1 clove garlic
2 teaspoons chili powder
1 teaspoon cumin powder
1 teaspoon sugar
1 can tomatoes ( large size)
1 can chili beans ( large size)
salt and pepper to taste

Fry onion with beef until brown. add all other ingredients, except beans and cook slowly 45 minutes. add beans and cook 15 minutes longer.

Ham loaf

This is another recipe for Ham loaf and it is from 1967.

Ham loaf
Mrs. Don Combs

1 1/2 pounds ground pork
1 1/2 pound ground ham
1 1/2 cups fine bread crumbs
4 eggs
1 cup milk
1 1/2 cup brown sugar
1/2 cup vinegar
2 Tablespoons dry mustard

combine ham, pork, bread crumbs, eggs and milk. Form into a loaf. combine brown sugar , vinegar and dry mustard. Bring to a boill and pour over loaf. Bake 1 1/2 hours at 350 degrees. Serve with mayonnaise and horseradish mixed to taste. Serves 10.

Baked Chicken Dinner

Here is a good recipe for sunday , which is Mother`s day and again from 1967. this would be good for any old day as well.

Baked Chicken Dinner
Mrs. Joe Glanville, Jr.

1 whole frying chicken ( 8 pounds) ( I really don`t think u could find this big or bird in today`s supermarket)
4 large baking potatoes
8 to 10 carrots
1/2 cup corn syrup
salt
pepper

Thoroughly salt and pepper chicken and wrap in aluminum foil. scrub potatoes and wrap in aaluminum foil. peel and slice carrots and lay on sheet of aluminum foil. Add syrup and salt and pepper to taste. Bake 2 hours at 350 degrees.

Dora`s Spanish noodles

This is another recipe from 1967.

Dora`s Spanish Noodles
Mrs. Dan Peterson

1 1/2 pound ground beef
4 fat pork chops
1 onion, chopped or 3 cloves garlic
1 can pimiento
1 can ripe olives
1 bottle green olives, stuffed
1 pound cheese
1 package wide noodles
3 teaspoon flour
1 cup milk

Cut pork chops into cubes and fry. Fry ground beef. add pork chops and onion. cut up pimiento, green and ripe olives and cheese. Make a cream sauce with flour, milk and olive liquid. mix sauce and other ingredients. Put in casserole and top with strips of cheese. Bake 30 to 40 minutes at 350 degrees

More

What a weird name for a recipe but it sure is good and I guess you want more then one serving of this is how the recipe got its name and again it is from The Kansan `s silver Spoon Cookbook of 1967.

More
Mrs.D. S. Berry

1 pound ground beef
1/2 pound salt pork ( I used sausage)
1 onion, chopped
1 clove garlic, minced
1 can tomato paste
1 No. 2 1/2 can tomatoes ( I used diced tomatoes with roasted garlic )
pinch oregano
1/2 teaspoon chili powder
salt and pepper to taste
1 No. 2 can peas 9 I used peas and carrots)
1 small can pimientos, chopped
1 cup black olives, chopped
1 pound package large macaroni, cooked ( I used Penne pasta)
1/2 pound American cheese, grated ( I used colby)

Brown salt pork. pour off greased. Brown out ground beef and onion. Add all seasonings and simmmer until well blended. Add peas, pimiento and olives. mix with cooked macaroni and put in baking dish. top with cheese. Bake 30 minutes at 250 to 300 degrees.

Ham Loaf

Her is another recipe from 1967 .


Ham Loaf
Mrs. John O. Fife

1 pound ground ham
1 pound ground beef
1/2 pound ground pork steak
1 cup dry bread crumbs
1 cup milk
3 eggs , beaten
salt and pepper

Mix well and make into a loaf. Place in baking pan.

SAUCE

1 cup brown sugar
1/2 cup vinegar
1/2 cup water
1 Tablespoon dry mustard

Mix ingredients . Bring to a boil, then cool. Baste ham loaf with sauce.Bake 2 hours at 350 degrees.

Barbeque hamburger

This recipe can be made in the crockpot of in the oven, your choice. This is like sloppy joes....ummmmm good. you can cut this recipe in half or use for a big crowd.

Barbeque Hamburger
Mrs. Earl Hedstrom

10 pound ground beef (5 pound)
1 1/2 cup catsup ( 3/4 cup)
3 1/4 cup tomato hot sauce or puree ( 1 1/2 cup)
1/2 cup vinegar ( 1/4 cup)
4 Tablespoons chili powder ( 2 Tablespoons)
1 1/4 teaspoon pepper ( 1/2 teaspoon)
2 onions, minced ( 1 onion)
2 cups water ( 1 cup)

Crumble ground beef. add other ingredients and mix well. Bake slowly for 2 1/2 hours at 350 degrees.

Or cook in crock-pot for about 8 hours.

Tag-A-long

I know what a wierd name for a recipe, but this is good.
Here is a saying from a cartoon that is soooo true; Have you ever noticed when you`re doing things you HAVE to do, it`s usually something you don`t want to do?

Tag-A-Long
Mrs. Larry Lee Frye, SR

1 10-oz package noodles ( can use ramen noodles)
1 1/2 pound ground beef
1 onion, chopped
1 can creamed corn
2 teaspoons hot sauce
1 can mushroom soup
1 Tablespoon chili powder

Bring noodles to boil and drain. Add other ingredients to noodles and place in large baking dish. Top with grated cheese. Place in broiler and cook until cheese is melted.

Ground Beef Casserole

I am gonna put more then one recipe on for today, since the computer has been down-modem...yes thats right the modem lightning hit it. The recipes will all be from the Kansan`s Silver spoon Cookbook of 1967 in the main dish catergory.

Ground Beef Casserole
Mrs. D. S. Berry

1 pound beef
1 can whole cron , drained ( 1 pound)
1 meduim onion, chopped
1 can tomatoes ( No. 2 1/2 can)
salt and pepper to taste
1/2 to 3/4 cup cracker crumbs

Fry ground beef and onion together. Put half the meat and onion mixture in a casserole. Add half the corn, spreading evenly on top of meat mixture. Add half the can of tomatoes, then spread half cracker crumbs on top of tomatoes. Salt and pepper lightly. Add a little sugar, if desired. Repeat with remaining ingredients. Bake 30 to 40 minutes at 350 degrees.

HAPPY EASTER

THIS IS ALL THAT NEEDS TO BE SAID TODAY HAPPY EASTER....HE HAS RISEN!!!!!!!

Meat Ball- Tomato -Rice Bake

Here is another recipe from Kansan`s Silver Spoon Cookbook of 1967. I know everyone out there in blog land is getting tired of this year of 1967, hey, it was a good year, and their is many more recipes from this paper that needs to put on the web.

Meat Ball-Tomato-Rice Bake
Mrs. Mary Frances Spalding

1 Tablespoons butter or margarine
1/2 cup fresh mushrooms, chopped or 2 -oz can
1 Tablespoons onion, chopped
1 Tablespoon flour
2 Tablespoons cream
3/4 cup Sharp American cheese, shredded
1 1/2 pounds lean ground beef
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1 cup packaged precooked rice
2 cans stewed tomatoes ( 1 pound)

Heat tomatoes in butter. Sauet onions and mushrooms 5 minutes. Take from heat. Stir in flour, cream and cheese. Stir over low heat until cheese melts. Chill. Shape into 4 to 5 balls. Mix meat , salt and Worcestershire sauce. Shape into 5 thick patties and make a depressions in center of each. place meat in 2-qt baking dish. Bake 10 minutes at 450 degrees. pour rice around meat. Spoon tomatoes over it. Bake 10 minutes longer. Top meat with cheese balls and return to oven until cheese melts. Serves 4.

Crullers

Here is a bread recipe of sorts,...alittle on the donut side, but mmmmmgooooood


Crullers
Mrs. Joseph W. Ruzick

4 whole eggs
4 Tablespoons sugar
4 Tablespoons lard, melted (oooh lard)
1 1/2 oz whiskey ( remember this goes in the recipe)
1/4 teaspoon salt
2 cups flour, sifted

Combine all ingredients. turn out on floured board and knead until dough is smooth and firm, but not hard. Let stand covered for 1 hour. Roll out thinly amd cut in strips with a fluted pastry wheel. Twist into desried shapes and drop into hot grease. Deep fry until slightly browned. Remove to a paper lined pan to drain. Sprinkle with powdered sugar.

Day Ahead Salad

This is very good salad featuring pineapple and ooohhh Gotta love cheese. Day Ahead Salad Mrs. john Fife 1 enevelope unflavored gelatin juice from 1 lemon 2 cups crushed pineapple, undrained 3/4 cup sugar 3/4 cup long horn cheese, grated 1/2 pint whipping cream, whipped Soak gelatin in 1/2 cup cold water. Combine lemon juice, pineapple and sugar. Bring to a boil and remove from stove. Add gelatin and pour into 9 x 13-inch pan. Let cool. when mixture starts to set, add cheese and whipped cream. Mix and put in refrigerator until ready to serve. Cut in squares and serve on lettuce leaf.

Salisbury Steak

Here is another recipe from 1967 Kansan`s Silver Spoon Cookbook. Salisbury Steak Mrs. Tom Selby 2 pounds ground beef 2 teaspoon Worcestershire sauce 1 teaspoon salt 1 egg 1teaspoon dry mustard 1/4 teaspoon pepper 1/4 cup parsley, chopped 8 slices bacon bread crumbs Lightly toss together beef, seasonings, egg, onion and parsley. Shape into 4 or 6 large patties. Wrap bacon slices around each pattty overlapping ends and secure with toothpick. Broil until brown, 3 inches from heat. Turn and sprinkle top with bread crumbs and brown.

Anytime Coffee Cake

This would be great with a cup of joe. Anytime Coffee Cake Lou Ann Carmean 3 /4 cup sugar 1/4 cup butter or margarine 1 egg 1 1/2 cup flour 3 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1 teaspoon vanilla Mix cake ingredients together. Pour into 8 x 8-inch pan. Sprinkle with topping. Bake 30 minutes at 375 degrees. TOPPING 2 Tablespoon flour 1/2 cup brown sugar 2 Tablespoons cinnamon 2 Tablespoons butter, melted 1/2 cup nutmeats.

Spring Salad

Here is another salad and a good one at that. Spring Salad Mrs. donald Garrison 1 package lemon gelatin 1 cup water, boiling 1 cup pineapple juice 1/2 teaspoon salt 1 cucumber, thinly sliced 1 cup crushed pineapple, drained Stir gelatin into boiling water until dissolved. Add pineapple juuice and salt. Add cucumber and pineapple and chill in refrigerator.

Lemon-Lime Salad

salad time is here, what am I talking about salad time is anytime. Lemon-Lime Salad Mrs. Donald Garrison 1 can applesauce 1 box lime gelatin 1 bottle lemon-lime carbonated beverage ( 6 oz) ( I know it`s hard to find a 6 oz bottle, use the pyrex measuring cup with ounces on it ) Combine gelatin and applesauce and heat until gelatin is dissolved. cool slightly and pour lemon-lime carbonated beverage into mixture. Mix well and chill.

Pork Chop and Scalloped Potatoes

Ok , here is another good recipe in which I think is comfort food. Pork Chops and Scalloped Potatoes Mrs. Fred Calovich 4 lean pork chops 1 1/4 teaspoon salt 4 cups thinly sliced potatoes 4 Tablespoon flour 1/4 teaspoon pepper 2 cups milk Season pork chops with 1/4 teaspoon saltr and brown on both sides. Boil potatoes 10 minutes. Drain and place in 1 1/2 quart casserole. Remove chops from skillet. Add flour, remaining salt and pepper to drippings. Stir in milk gradually and cook until smooth and thickened. Pour over potatoes . Place pork chops on top. Cover and bake 1 hour at 350 degrees, or until tender.

Chuck steak Bake

oooh chuck steak or maybe any steak. I made this recipe using sirloin steak and ooooohhh it was good. As with any recipe the person making it can tweek a bit to fit their needs. This recipe is from The Kansan ` s Silver Spoon Cookbook of 1967. Chuck Steak Bake Mrs. Mary Frances Spalding 1/2 Tablespoon butter or margarine 2 pounds chuck steak, 1-inch thick ( as I said I used sirloin) 1 enevelop onion soup mix 1/2 pound mushrooms, sliced ( can use canned) 1/2 green pepper, sliced 1 can tomatoes ( 1 pound), drained and chopped ( ok , I used a can of diced tomatoes, I cheated) 1/2 cup juice from tomatoes 1/4 teaspoon salt 1/4 teaspoon pepper, ground 1 Tablespoon steak sauce 1 Tablespoon cornstarch 1 Tablespoon parsley 20-inch sheet heavy aluminum foil Cut steak in serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season. mix tomato juice, sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly. Bake 2 hours at 375 degrees. Roll back foil and sprinkle with parsley. Serves 4.

Hobo Dinner

Here is another recipe from 1967. This is a recipe for 1 person , but can make it for more then one by adding more ingredients. Hobo Dinner Mrs. Herbert Lipp 1 ground beef patty 5 slices potatoes 2 slices onion 3 slices carrots salt and pepper to taste 1 pat butter Arrange in layers, ground beef, potatoes, onion and carrots. Sal and pepper to taste. Wrap in foil, sealing well. Bake 30 minutes at 400 degrees. Open foil when ready to eat and dot vegetables with butter. Turnips and green pepper rings also may be added. Serves 1.

Potato -Pork chop Dinner

Here is an easy recipe and good as well. Potato-Pork Chop Dinner Mrs. H. Gargus 4 cups potatoes, sliced 3/4 cup milk salt and pepper to taste 6 pork chops Place sliced potatoes in baking dish. Add salt, pepper and milk. Brown pork chops. Drain on paper towels. Arrange on top of potatoes. cover and bake 1 hour at 350 degrees or until potatoes are done.

Cranberry Sour cream Salad

ok , I know this is not cranberry season, but hey a person can eat cranberries all year long. Cranberry Sour Cream Salad Mrs. D. S. Berry 1 package raspberry gelatin 1 cup water , hot 1 can cranberry sauce 1 pint sour cream Dissolve gelatin in hot water. Cool. Add cranberry sauce and sour cream. Mix well and pour into individual lightly oiled salad bowls. Chill until firm. Makes 10 to 12 individual molds. Cream Cheese Dressing 1/2 pint whipping cream 6 marshmallows, quartered 1 package cream cheese ( 3 oz) Combine ingredients and chill overnight. At serving time whip until light and fluffy. spoon over salad molds.

Potato and Onion Dish

I think this would make an excellent side dish instead of a main dish, in which is the catorgory that it was put in from the Kansan`s Silver Spoon Cookbook of 1967. I made it as a side dish. Potato and Onion Dish Mrs. doretha Todd 6 large potatoes 1 large onion 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon butter 1/2 cup water Peel and slice potatoes and onions. place in baking dish in layers. sprinkle each layer with salt and pepper. Add water and butter. Cover and bake at 350 degrees until potatoes are soft. May be garnished with cheese

Jam-Betweens

Thes would be great for breakfast or maybe that afternoon snack Jam-Betweens Mrs. C. R. Mallinson 2 1/4 cup flour 3 teaspoon baking powder 1teaspoon salt 3/4 cup sugar 1/2 teaspoon nutmeg 1 egg 1/2 teaspoon lemon extract 1/2 cup butter or shortening, melted ( why not use butter here) 1 cup milk 1 cup seedless black raspberry preserves ( any jelly/jam would work) 1/3 cup sugar 2 teaspoon cinnamon Blend flour, baking powder, salt, sugar and nutmeg. Add egg, lemon extract, butter and milk. Beat only until blended. Line muffin tins with paper baking cups. place 1 Tablespoon ( heaping) batter in cups. Put 1 teaspoon preserve in center of batter. cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees . Makes 18.

Queen`s Pineapple Salad

Ok , I don`t know about the queen , but this salad is good Queen`s Pineapple Salad Mrs. Fred Calovich 1 can sliced pineapple ( 8 slices), diced juice from pineapple 2 cups marshmallow 1/3 cup nutmeats, cut 3 Tablespoons sugar 2 Tablespoon flour 2 Tablespoons butter 2 eggs Mix sugar, flour, butter and eggs. Add pineapple juice. Cook until thick. Add marshmallows and stir until melted. Add nutmeats and diced pineapple. Cool. Serve on lettuce leaf. Top with sour cream, maraschino cherry and shredded coconut.

Chicken Loaf

I will be posting more then one recipe today, as it has been beauitful here in the ozarks and have not been posting on it lately. Anywho here is another recipe from The Kansan`s Silver spoon Cookbook of 1967. I really do have other recipes, I just don`t know and have not found any of these on the web. Chicken Loaf Mrs. M. P. Mapes 2 chickens, 3 pounds each 1 Tablespoons dried parsley, crumbled 1 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon instant onion flakes 2 Tablespoons margarine 1 1/4 cups milk, hot 2 1/4 cups bread crumbs, dry 1/2 cup celery, chopped 2 pimientos, diced 12 stuffed olives, sliced 4 eggs, well beaten 1 can mushroom soup Cook chicken until tender and remove from bones, but leave chicken in large pieces. Saucte celery in margarine. Mix bread crumbs, hot milk, and seasonings. Add all ingredients , saving olives until last. Form into loaf and place in well greased loaf pan. Bake 1 hour and 15 minutes at 325 degrees. Serve with undiluted mushroom soup as sauce.

Supper Casserole

Here is another recipe from the Kansan`s Silver Spoon Cookbook of 1967. Supper Casserole Mrs. Elmer Dollard 3/4 cup packaged precooked rice 1 cup water , boiling 1 teaspoon salt 1 pound ground beef ( brown first, the recipe did not say to brown) 1 onion, grated 1 green pepper, grated 2 cans tomato suae 2 teaspoons chili powder 1 can whole grain corn salt and pepper to taste 3 slices bacon Place rice and salt in 2-quart casserole. Pour boiling water over rice. cover and let stand 5 minutes. Fluff rice with fork. Mix in 1/2 can tomato sauce. Add layer of ground beegf, onion, green pepper , chili powder and 1/2 can tomato sauce. Make a second layer of same. Add can of corn and remaining 1/2 can tomato sauce. Place bacon slices on top. Bake 1 1/2 hours at 350 degrees. Serves 4.

Raspberry Walnut Torte

Oooohh raspberries and walnuts, here is another recipe from 1967 Raspberry Walnut Torte Mrs. Mary Frances Spalding 1 1/4 cups flour 1/3 cup confectioners sugar 1/3 cup butter, soft 1 10-oz package frozen red raspberries, thawed 1/4 cup walnuts, chopped 2 eggs 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla whipped cream combine 1 cup flour , confectioners sugar and butter. Blend well. press mixture into bottom of 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Drain raspberries and reserve liquid. Spoon berries over crust. sprinkle with walnuts. Beat eggs with sugar until light and fluffy. Add salt , 1/2 cup flour, baking powder and vanilla. Blend well. Pour over walnuts. Bake 30 to 35 minutes at 350 degrees. Cool and cut into squares. Serve with raspberry sauce and whipped cream. Raspberry sauce 1/2 cup water 2 Tablespoons cornstarch 1/2 cup sugar 1 Tablespoons lemon juice juice from raspberries Combine water, raspberry liquid , sugar and cornstarch in saucepan. Cook, stirring constantly until thickened and clear. Stir in lemon juice and cool. serves 9 to 12. This might be good with other types of berries

Honey Pineapple Bread

Here is another pineapple bread , but with honey..ooohhh honey! Honey Pineapple Bread Mrs. Robert Allison 2 Tablespoons shortening 1 cup honey 2 1/4 cup sifted flour 3 teaspoon baking powder 1/2 teaspoon salt 3/4 cup nutmeats 1 cup bran 1 cup pineapple juice Blend shortening and honey. Add egg and beat well. Sift flour , baking powder and salt together and mix 1/2 cup of mixture with nutmeats. Add about half the remaining sifted dry ingredients to egg mixture and mix well. Add bran and pineapple juice and mix. Add remaining flour and nutmeats. Pour into greased loaf pan and bake 1 1/4 hours at 325 degrees. Makes 1 loaf

Hawaiian Salad

This is another salad recipe featuring gelatin.

Hawaiian Salad
Mrs. H. I. corp

1 flat can crushed pineapple, drained
juice from pineapple plus enough water to make 1 cup
1 package lime or lemon gelatin
1 cup celery, diced
1/2 cup nutmeats
1 pint vanilla ice cream

Heat pineapple juice and water. Dissolve in it lime or lemon gelatin. Cool and add celery and nutmeats, pineapple and ice cream. Let set. Can be put in molds.

Bacon Lettuce Tomato Salad

This recipe has just what the title says in it...you know you can`t wrong with anything with bacon in it and plus it uses the bacon drippings to make the dressing the goes in the salad......to me that is extra special.

Bacon Lettuce Tomato Salad
Mrs. D. S. Berry

1 head lettuce
8 slices of bacon
3 slices white bread
1 clove garlic, minced
3 Tablespoons salad oil
2 Tablespoons white vinegar
3 Tablespoons onion, finely chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1 tomato , thinly sliced

Core, rinse and drain lettuce. Chill in plastic bag. Cook bacon until crisp. Drain and crumble. Drain all but 3 Tablespoons drippings from skillet. Trim crust off bread. Cut bread into cubes. Add garlic to drippings in skillet. Saute cubes until crisp. Remove from skillet with slotted spoon and drain on paper towels. Stir salad oil, vinegar and onion into skillet. Cool, then mix with mayonnaise and salt. Tear enough lettuce into bite-size pieces to measure 5 cups. Refrigerate remaining lettuce for another time. Toss torn lettuce in salad bowl with mayonnaise mixture, bacon , bread cubes and tomato. Serve at once. Serves 6.

Ham and Caluiflower

Here is a good recipe for the Easter Sunday or just any old time. Or to use that leftover ham.

Ham and Caluiflower
Mrs. Elmer Dollard

3 cups ham, cooked and diced
2 cups white sauce
1 head caluiflower, broken into pieces

Mix ham and white sauce. Pour into greased casserole. Place raw caluiflower on top. sprinkle with cheese. Bake about 1/2 hour at 350 degrees or until caluiflower is done.



White sauce recipes can be found just google white sauce.

My sister`s Delicate Plum Pudding

Ok, i have not tried this as of yet, because it calls for suet, in which I don`t know as in regards to cooking what suet is, as I am just an hillybilly and not up to snuff on those things. The only suet I know is what you put out for the birds in winter to feed them, you know the wild birds , such as red birds ( Cardinals). If anyone out can tell me what suet is please let me know. They must have known what suet was back in the year 1967 , as that is what year this recipe was put in the Kansan`s Silver Spoon Cookbook.

My Sister`s Delicate Plum Pudding
Mrs. Frances O`Toole

2 pints dry bread crumbs ( the inside of a stale loaf of bread)
1 pint suet, ground ( don`t press down) ( as I said don`t have any idea what this is)
1 pint light brown sugar
1 teaspoon soda
1 pint buttermilk
3 eggs, well beaten
1/4 teaspoon salt
1 cup seedless raisins
1/2 cup citron, chopped ( don`t know what this is either, as I said hillybilly)
3/4 cup pecans, chopped
1 1/2 teaspoon vanilla
1/2 teaspoon orange extract

Dissolve soda in buttermilk. Mix all ingredients well and pour pudding into baking powder tins, filling them 1/3 full. This recipe will fill 4 such cans. This recipe will require you to cover the tins with yellowed buttered paper. Tie with strings so pudding will not stick. Arrange paper above can so there will be room for pudding to rise. Now place in kettle of boiling water, without a lid. The water must come up 1/2 way on the tins. Let steam 2 hours. Remove from tins, slice in 1 1/2-inch slices and serve. Top with anything you wish.

Pineapple nut Bread

Ooooh pineapple and bread what a combination !

Pineapple Nut Bread
Mrs. John O. Fife

2 eggs
1/4 cup sugar
1 cup walnuts ,chopped
1 1/4 cup pineapple tidbits
3 cups biscuit mix

Beat eggs. Stir in sugar, nutmeats and pineapple. Add biscuit mix. Stir only until well blended. Pour into greased 9 x 5 x 2 1/2 -inch loaf pan. Allow to set 20 minutes before baking. Bake 1 hour at 350 degrees. Cool before slicing.

Overnight slaw

Here is a good recipe for slaw. If you are having that Sunday dinner....make thisthe night before and enjoy the next day, or even for that special occasion.

Overnight slaw
Mrs. Jim Stewert

1 medium head cabbage, finely shredded
2 medium onions, finely chopped
3/4 cup sugar

Stir sugar into cabbage and onions.

Dressing

1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons dry mustard
1 cup wine vinegar
1 cup salad oil

Combine all ingredients and bring to a boil. Simmer 2 minutes. Pour over cabbage, but do not stir. Place in refigerator for overnight.

All-In -One Spaghetti Supper

This is super good and is another recipe from the year of 1967 .

All-in-one Spaghetti Supper
Mrs. John B. Mainar

1 pound ground beef
1 cup onion, chopped
2 medium cloves garlic, minced
1 6-oz can tomato paste
1 pint tomato juice
1 8-oz can tomato sauce
1 1/2 cup water
1 Tablespoon chili powder
2 teaspoon salt
dash pepper
1 teaspoon sugar
onion rings , if desired
green pepper rings, if desired
1 teaspoon oregano
1 package spaghetti ( 7 to 8-oz)

Combine all ingredients except spaghetti. Cover and bring to boiling point. Reduce heat and simmer 30 minutes, stirring occasionally. Add spaghetti. Stir to separate strands. Simmer, cover 30 minutes or until spaghetti is tender. Add rings of onion and green pepper last 5 minutes, if desired. sprinkle with grated Parmesan cheese.

Raw Apple Cake

The batter is alittle thick to me , but the cake is yummy.

Raw Apple Cake
Mrs. Retha Sappington

1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten
2 cups flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon nutmeg
dash of salt
2 cups raw apples, cubed
1 cup nutmeats

Cream together shortening, sugar and eggs. Sift dry ingredients together. Add to sugar and shortening mixture. Add apples and nutmeats. Bake 45 minutes at 350 degrees.

Pumpkin Bread

Ok , I know this is not pumpkin bread time really, but a person can pumpkin anytime of year, it is not just for the holidays anymore.

Pumpkin Bread
Mrs. Tom Selby

2 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups pumpkin
3 1/2 cups flour
2 teaspoon soda
1 cup nutmeats, if desired

Mix all ingredients together thoroughly. Bake in four greased one pound coffee cans. Fill each can 2/3 or 1/2 full. Bake 1 hour at 350 degrees.

These can be made in a regualr loaf pan, as coffee doesn`t come in a metal can anymore, I just don`t think putting the batter into a plastic container would work after putting in oven.

Stuffed Tomato salad

Ok this recipe has more then one recipe with it and salad recipe could in fact be made with out stuffing the tomato.. this recipe is again from 1967 Kansan`s silver Spoon Cookbook, or rather this group of recipes.


Stuffed Tomato Salad
Mrs. Mary Frances Spalding

1 tomato for each serving

Wash tomato. Remove core and cut tomato into quarters, almost to base. spread apart. Salt and chill thoroughly. just before serving fill with one of salads. Serve on crisp lettuce leaves with mayonnaise.

Egg salad

1 hard boiled egg
pickle relish
celery, chopped
onion, minced
seasoning to taste
mayonnaise

Chop egg and add other ingredients, using just enough mayonnaise to moisten.

Fish salad

1/2 cup crab, shrimp or lobster meat
1/2 cup celery, chopped
onion,minced
seasoning to taste
mayonnaise

Combine ingredients, using just enough mayonnaise to moisten

Chickin slad

1/2 cup chicken, minced
1/2 cup celery, chopped
seasoning to taste
mayonnaise

Combine ingredients,m using just enough mayonnaise to moisten.

Cottage cheese

Mix cottage cheese with tomato pulp and minced onion or mix with chopped chives or chopped parsley.

Barbecued Franks Hawaiian

This would be great to be served at a party or something of that nature and it is a recipe from 1967 as well.

Barbequed Franks Hawaiian
Mrs. Lucille Allison

1 can tomato soup ( 10 1/2 oz)
1/3 cup brown sugar
3 Tablespoons vinegar
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 teaspoon onion salt
1 teaspoon chili powder
1/2 teaspoon salt
1 pound frankfurters
1 can pineapple chunks, drained ( 14 oz)

In medium size pan or skiller combine all ingredients except frankfurters and pineapple. Simmer 10 minutes. cut frankfurters into bite-size pieces and add with pineapple to sauce. Cover and simmer 5 minutes. Serves 6.

Would be easy to make in crockpot.

Rhubarb and orange slice jam

This recipe is very good, and the orange slices ooohh good. This recipe was in the dessert section of the Kansan`s Silver Spoon Cookbook of 1967.

Rhubarb and Orange Slices Jam
Mrs. Bernard Poje

5 cups sugar
5 cups rhubarb, cut up
1 pound candy orange slices, cut finely

Mix together and let stand overnight. Bring to boiling point and cook about 12 minutes.


Then enjoy!!!!!

Corn Gem Muffins

Here is another variety of cornbread muffins and these are sure to please, as this recipe is still from the Kansan`s Silver Spoon Cookbook of 1967


corn Gem muffins
Mrs. Elmer Dollard

1 cup flour ,sifted
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
2/3 cup buttermilk
1/4 cup shortening, melted ( could use butter)
1 No. 2 can whole grain corn, drained

Sift together flour, sugar, baking powder, soda, salt and cornmeal. Mix together buttermilk and egg. Add to flour mixture and mix until liquid is absorbed. do not beat. Add shortening and corn. Spoon into greased muffin tins. Bake 20 minutes at 400 degrees.