Caraway Coleslaw

Remember those Sunday dinners...My mom would make the best coleslaw, This isn`t her recipe but it comes pretty close, my family really don`t have any recipes written down, it was always alittle of this and a little of that, but then again that was always the best food.
This recipe is from 1968


Caraway Coleslaw
Mrs. Katherine Dodig

3 cups cabbage, finely shredded
1 Tablespoon prepared mustard
1/4 cup mayonnaise
1 Tablespoon sugar
2 Tablespoon lemon juice
1/2 treaspoon salt
1/2 teaspoon onion,grated
1 teaspoon caraway seed

Combine all ingredients except cabbage. toss with cabbage and chill at least 20 minutes before serving. serves 4.

Souper Dooper Burgers

I know this is mmmmgood. This recipes comes from 1968.






Sooper Dooper burger
Mrs. George Jinnings

1 pound ground beef
1 teaspoon onion soup mix
1 Tablespoon sour cream
salt

Mix all ingredients and shape into patties. Refrigerate for 1/2 hour. Broil on foil and serve on hot toasted buns.

Strudelettes

 This recipe has been in two of the Kansas City Kansan`s Silver Spoon cookbook. the first time was back in 1961, the second in the Kansan`s Anniversary Cookbook ....Award winners from the past decade, of 1971. It was in the category of Cakes, Cookies and took first place in the category.

Strudellettes
Mrs. Andrew J. Kuzula, JR.

1 1/2 cups sifted flour
1/2 cup ( 1 stick) butter or margarine
3 egg yolks ,beaten
1 teaspoon lemon rind
1 Tablespoon lemon juice
3 egg whites
1/2 cup sugar
1 cup ground walnuts
10x ( confectioners powdered sugar)

Sift flour into medium-size bowl; cut in butter or margarine with a pastry blended or two knives until mixture is crumbly; stir in mixture of egg yolks, lemon rind and lemon juice; blend lightly with fork to form a dough.
Divide and shape into 24 small balls; place in shallow pan; chill at least 4 hours.
Beat egg whites until foamy in medium-sized bowl; beat in sugar, 1 Tablespoon at a time, until mixture stands in stiff peaks; fold in ground nuts.
Roll out each ball of dough to a 4-inch round on a lightly floured pastry cloth or board; spread with 2 Tablespoons of nut mixture; roll up like jelly-roll fashion; arrange seam side down, on ungreased cookie sheet.
Bake in moderate oven ( 350 degrees) 15 minutes or until golden; cool on wire racks; slice each diagonally into three pieces; sprinkle with confectioners sugar. Makes 6 dozen.

Italian Cheese Bread

Did anyone say Cheese, oooooo I love cheese.I love to go to Heather Hill in Ozark,Missouri behind Lamberts and try their cheeses.

Anywhoo this recipe is from 1968 and an award winning recipe.


Italian Cheese Bread
Mrs. Irene Brown

1/4 pound or 3/4 cup natural Swiss cheese
1/4 pound or 3/4 cup sharp natural cheddar cheese
4 1/2 cups all-purpose flour, sifted
1/4 teaspoon salt
2 teaspoons granulated sugar
2 packages yeast
1 cup warm water
6 eggs, well beaten
1 cup margarine
1/2 cup parmesan cheese, grated

Cut cheese into 1/4-inch cubes. Sift flour with salt and sugar. dissolve yeast in warm water. Cream margarine and stir in beaten eggs and yeast, then gradually add flour. Beat until satiny. Stir in cheese. Cover and let rise until double in bulk. Gently stir dough down. Let rise again and then put in well-greased tube pan. Let rise again until doulbe in bulk. Bake about 40 minutes at 350 degrees. Let cool 20 minutes before removing from pan.

vinaigrette Dressing

What better as a side then a salad, of course this dressing could be put on green beans, asparagus or cauliflower. This recipe comes from 1968 Kansan Silver Spoon Cookbook.



Vinaigrette Dressing
Mrs. elsie Stitt

2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoonh dry mustard
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1 Tablespoon chopped chives
3 Tablespoons cider vinegar
1/2 cup olive oil
2 Tablespoons pickle relish
2 Tablespoon lemon juice

In cruet or similar container, mix salt, pepper, mustard, paprika, garlic powder, chives and vinegar. Let mixture stand for 1 hour or more to bring out full flavor of spices. Add olive oil and relish and lemon juice. shake well.
Pour over chilled vegetables and refrigerate about 1/2 hour before serving.Partially good on vegetable salad, green beans, asparagus or cauliflowerettes.

Patio Burgers

I know alittle late for that Labor day cookout, but hey a person can cookout anytime , right.
This recipe came out of the Kansan cookbook of 1968.

Patio Burgers
Mrs. Howard H. Miller

1 Tablespoon shortening
1/2 cup onion,chopped
1/2 teaspoon chili powder
2 Tablespoon flour
1 teaspoon Worcestershire sauce
1 pound ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 bottle lemon-lime carbonated drink ( sprite or 7-up or something like that)
3/4 cup catsup
hamburger buns

Melt shortening in skiller. Add meat and onions. cook ,drain off grease and add drink. Stir in remaining ingredients, cover and cook for 15 minutes. Spoon on toasted buns.

This is like sloppy joes or what they call juicy burgers.

things to come

Here is the jest of things to come.

Monday----will post if it is not stormy, or if I didn`t have a bad day at work. Will post a dessert.

Tuesday---same as above, you never can have too many dessert recipes.

Wednesday---- will post a main dish, these might even be salad, sometimes salad can be the main meal

Thursday---a side of some kind, maybe a salad or vegetable

Friday---Thank goodness for friday---will post a bread

Saturday---up in the air, might not even post, depending on what`s going on

Sunday---as day of rest.. ( might post any category)

All of these things are depending on the weather. If an holiday is coming I will try and post recipes, that someone might make during that holiday.