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.