Hobo Dinner

Here is another recipe from 1967. This is a recipe for 1 person , but can make it for more then one by adding more ingredients. Hobo Dinner Mrs. Herbert Lipp 1 ground beef patty 5 slices potatoes 2 slices onion 3 slices carrots salt and pepper to taste 1 pat butter Arrange in layers, ground beef, potatoes, onion and carrots. Sal and pepper to taste. Wrap in foil, sealing well. Bake 30 minutes at 400 degrees. Open foil when ready to eat and dot vegetables with butter. Turnips and green pepper rings also may be added. Serves 1.

Potato -Pork chop Dinner

Here is an easy recipe and good as well. Potato-Pork Chop Dinner Mrs. H. Gargus 4 cups potatoes, sliced 3/4 cup milk salt and pepper to taste 6 pork chops Place sliced potatoes in baking dish. Add salt, pepper and milk. Brown pork chops. Drain on paper towels. Arrange on top of potatoes. cover and bake 1 hour at 350 degrees or until potatoes are done.

Cranberry Sour cream Salad

ok , I know this is not cranberry season, but hey a person can eat cranberries all year long. Cranberry Sour Cream Salad Mrs. D. S. Berry 1 package raspberry gelatin 1 cup water , hot 1 can cranberry sauce 1 pint sour cream Dissolve gelatin in hot water. Cool. Add cranberry sauce and sour cream. Mix well and pour into individual lightly oiled salad bowls. Chill until firm. Makes 10 to 12 individual molds. Cream Cheese Dressing 1/2 pint whipping cream 6 marshmallows, quartered 1 package cream cheese ( 3 oz) Combine ingredients and chill overnight. At serving time whip until light and fluffy. spoon over salad molds.

Potato and Onion Dish

I think this would make an excellent side dish instead of a main dish, in which is the catorgory that it was put in from the Kansan`s Silver Spoon Cookbook of 1967. I made it as a side dish. Potato and Onion Dish Mrs. doretha Todd 6 large potatoes 1 large onion 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon butter 1/2 cup water Peel and slice potatoes and onions. place in baking dish in layers. sprinkle each layer with salt and pepper. Add water and butter. Cover and bake at 350 degrees until potatoes are soft. May be garnished with cheese

Jam-Betweens

Thes would be great for breakfast or maybe that afternoon snack Jam-Betweens Mrs. C. R. Mallinson 2 1/4 cup flour 3 teaspoon baking powder 1teaspoon salt 3/4 cup sugar 1/2 teaspoon nutmeg 1 egg 1/2 teaspoon lemon extract 1/2 cup butter or shortening, melted ( why not use butter here) 1 cup milk 1 cup seedless black raspberry preserves ( any jelly/jam would work) 1/3 cup sugar 2 teaspoon cinnamon Blend flour, baking powder, salt, sugar and nutmeg. Add egg, lemon extract, butter and milk. Beat only until blended. Line muffin tins with paper baking cups. place 1 Tablespoon ( heaping) batter in cups. Put 1 teaspoon preserve in center of batter. cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees . Makes 18.

Queen`s Pineapple Salad

Ok , I don`t know about the queen , but this salad is good Queen`s Pineapple Salad Mrs. Fred Calovich 1 can sliced pineapple ( 8 slices), diced juice from pineapple 2 cups marshmallow 1/3 cup nutmeats, cut 3 Tablespoons sugar 2 Tablespoon flour 2 Tablespoons butter 2 eggs Mix sugar, flour, butter and eggs. Add pineapple juice. Cook until thick. Add marshmallows and stir until melted. Add nutmeats and diced pineapple. Cool. Serve on lettuce leaf. Top with sour cream, maraschino cherry and shredded coconut.

Chicken Loaf

I will be posting more then one recipe today, as it has been beauitful here in the ozarks and have not been posting on it lately. Anywho here is another recipe from The Kansan`s Silver spoon Cookbook of 1967. I really do have other recipes, I just don`t know and have not found any of these on the web. Chicken Loaf Mrs. M. P. Mapes 2 chickens, 3 pounds each 1 Tablespoons dried parsley, crumbled 1 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon instant onion flakes 2 Tablespoons margarine 1 1/4 cups milk, hot 2 1/4 cups bread crumbs, dry 1/2 cup celery, chopped 2 pimientos, diced 12 stuffed olives, sliced 4 eggs, well beaten 1 can mushroom soup Cook chicken until tender and remove from bones, but leave chicken in large pieces. Saucte celery in margarine. Mix bread crumbs, hot milk, and seasonings. Add all ingredients , saving olives until last. Form into loaf and place in well greased loaf pan. Bake 1 hour and 15 minutes at 325 degrees. Serve with undiluted mushroom soup as sauce.