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.