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.