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.