POTATO CASSEROLE

INGREDIENTS

2 pounds frozen hash browns, thawed

1 can cream of mushroom soup, undiluted

1 can cream of celery soup, undiluted

1 cup sour cream

salt and pepper

chopped onion and green pepper

grated cheese DIRECTIONS

Chop up some onion and green pepper, your choice on how much. Then mix it with all the ingredients, except the grated cheese.

Place in 13x9 pan and cover with grated cheese, your choice on how much.

Bake at 350 degrees for 1 1/2 hours

SPANISH RICE

This recipe is from an old church cookbook

INGREDIENTS

1 pound hamburger

1 pound bacon

1 medium onion

1 green pepper

6 ounce can tomato paste

15 ounce can tomato sauce

10 ounce can tomato soup

2 cups uncooked rice



DIRECTIONS

Cut bacon into 1 inch squares and fry in large saucepan with cut up onion and green pepper. Cook until bacon is almost done and then add hamburger, break up hamburger and fry until brown.

Drain grease, then add sauce, paste, soup, 15 ounce can of water and salt and pepper if wanted.

Mix ingredients well and let simmer.

In the meantime cook the rice as directed on package.

Mix rice and sauce in large casserole. Bake uncovered at 350 degrees for 30 minutes.

CRANBERRY ORANGE SALAD

This recipe is from an early 1960’s newspaper article.

INGREDIENTS

Large package orange Jello

1 cup boiling water

2 16 ounce cans cranberry sauce

¾ cup orange juice

2 teaspoons grated orange rind

1 cup chopped peeled apple

½ cup chopped celery

16 ounce package cottage cheese

DIRECTIONS

Mash the cranberries.

Dissolve gelatin in the boiling water.

Add cranberry sauce to gelatin, along with orange juice.

Mix this well and cool until it is the consistency of egg whites.

Then stir in the orange rind, chopped apples and celery.

Pour into circular 5 cup mold and chill until firm.

Place lettuce on plate and unmold Jello onto the greens, mound the cottage cheese in the center of the mold.

RASPBERRY SOUR CREAM GELATIN

This recipe is a little unusual because of the sour cream ,but it is nice and Christmasy and the sour cream gives the dessert a nice little tang.

INGREDIENTS

2 10 ounce packages frozen raspberries

2 cups boiling water

½ pint sour cream

2 small packages raspberry gelatin



DIRECTIONS

Thaw the raspberries, saving the juice.

Dissolve gelatin in boiling water.

Add enough cold water to the raspberry juice to make 1 ¾ cups. Add this to gelatin and chill until partially set.

Fold in sour cream and raspberries, chill until firm. Makes 8 servings.

CREAMY WILD RICE AND MUSHROOM SOUP

This recipe is from The Villager restaurant, which is located in Sheboygan Falls, Wisconsin

INGREDIENTS

2 quarts chicken stock

6 ounce package long grain and wild rice mix

¾ cup butter

1 pound fresh mushrooms

1 medium onion

½ cup flour

2 cups milk

2 cups heavy cream

1 teaspoon salt

½ teaspoon white pepper

DIRECTIONS

Slice the mushrooms and finely dice the onion. Bring stock to boil in 2 gallon stock pot, then add wild rice mix, including seasoning packages if there are any. Cook rice until tender.

In large sauté pan, melt ½ cup butter and cook mushrooms and onion until soft, but not browned.

In another pan, melt ½ cup butter, then add flour. Stir and cook over low heat for about 10 minutes. Keep stirring so it does not brown.

Stir flour mix into boiling rice with whisk, cook until thickened and smooth.

Add onions and mushrooms to rice, then stir in milk and cream. Add in spices and simmer on low heat for about 10 minutes, stirring occasionally.

Makes about 5 quarts

MULLED CIDER RECIPE

INGREDIENTS

1 quart apple cider

¼ cup brown sugar

6 whole cloves

2 2 inch cinnamon sticks

DIRECTIONS

Combine ingredients in large saucepan and heat to a boil. Simmer for 5 minutes, remove from heat and take out spices, serve immediately.

TURKEY AND EGG BAKE

This recipe is from a early 1970’s newspaper article

INGREDIENTS

2 cups diced, cooked turkey
1 ½ cups soft bread cubes
½ teaspoon poultry seasoning
¼ teaspoon salt
1 cup shredded cheese
2 tablespoons chopped onion
3 tablespoons milk
4 eggs

DIRECTIONS

Mix turkey, bread cubes spices, onion, milk and ½ cup cheese. Place in medium casserole and bake at 350 degrees for about 10 minutes.


Remove casserole from oven and make 4 separate depressions in the casserole. Drop a raw egg in each depression and then sprinkle their tops with the remaining cheese.


Return casserole to oven and bake for 10 more minutes or until the eggs are just barely set.


Serves 4.

ORANGE RAISIN JELLO SALAD

This recipe is from a early 1980’s newspaper.

INGREDIENTS

1 cup water

12 whole cloves

½ cup raisins

Small 3 ounce package orange jello

¾ cup orange juice

8 ½ ounce can crushed pineapple

1 teaspoon grated lemon rind

DIRECTIONS

Place water in saucepan and add cloves and raisins, bring to a boil then remove from heat. Take out the cloves and then add to Jello and still until dissolved, then add juice and lemon rind. Pour into 1 quart mold and chill until firm.

CRAB CAKES

INGREDIENTS

1/2 cup onion, finely chopped

1/2 celery, finely chopped

2 tablespoons shortening

1 pound fresh crab meat

8 eggs

3 cups bread, cubed with crust removed

salt and pepper to taste

milk

cracker crumbs



DIRECTIONS

Hard boil 3 eggs, drain and mash them.

Saute onion and celery and shortening.

Beat 2 eggs and add to onion, shortening, crab meat, mashed eggs, bread, salt and pepper. Mix well and form into 10 patties.

Beat 3 eggs with milk. Dip patties in cracker crumbs, milk and then cracker crumbs again.

Fry in 375 degree oil until golden brown.

SIMPLE BEEF STEW

INGREDIENTS

1 POUND STEW MEAT

1 CAN TOMATO SOUP

1 BAG FROZEN VEGETABLES

DIRECTIONS

Combine all ingredients in baking dish, the soup should be undiluted and the vegetables still frozen.

Bake at 250 degrees for 4 hours. Keep tightly covered.

CHINESE HASH

This isn't a very Chinese dish, but it does have some Chinese style vegetables in it. INGREDIENTS

1 POUND GROUND BEEF OR TURKEY

1 MEDIUM ONION, CHOPPED

14 0UNCE CAN SAUERKRAUT, DRAINED

16 OUNCE CAN CHOW MEIN VEGETABLES, DRAINED

1/2 CUP INSTANT RICE

1/2 CUP WATER

4 OUNCE CAN MUSHROOMS, DRAINED

2 TABLESPOONS SOY SAUCE

DASH PEPPER

DIRECTIONS Brown hamburger and onion in large skillet and then drain off fat.

Add rest of the ingredients and mix well.

Cover and cook at low heat about 25 to 30 minutes, stirring occasionally. If it gets to dry, add a little bit of water.

Makes 4-6 servings.

DUMP CAKE

I don't know why this is the name of the cake, it is from an old church cook book and sounds interesting.

INGREDIENTS

22 OUNCE CAN CHERRY PIE FILLING

20 OUNCE CAN PINEAPPLE CHUNKS, DRAINED

YELLOW CAKE MIX

1 CUP MELTED MARGARINE

1 CUP FLAKED COCONUT

1 CUP CHOPPED NUTS

DIRECTIONS

Preheat oven to 350 degrees. Spread pie filling over bottom of 13x9x2 pan. Arrange pineapple chunks over the cherries.

Sprinkle with cake mix, cover with melted margarine and top with coconut and nuts.

Bakes 50 to 60 minutes.

Serve hot or cold with ice cream.

MINT BROWNIES

INGREDIENTS PACKAGE BROWNIE MIX (LARGE SIZE)

1 1/2 TEASPOONS PEPPERMINT EXTRACT

3 TABLESPOONS SOFTENED BUTTER

1 1/2 CUPS POWDERED SUGAR

1 1/2 TABLESPOONS MILK

GREEN FOOD COLORING

DIRECTIONS

Make brownie mix according to directions except add 1/2 teaspoon peppermint extract. Cool in pan.

Stir 1 teaspoon peppermint extract and rest of ingredients to make green frosting.

Pour over brownies then refrigerate for a few minutes and cut into bars.

HAMBURGER HOT DISH

INGREDIENTS

POTATOES

CARROTS

2 POUNDS GROUND BEEF OR TURKEY

1 ONION

1 CAN VEGETABLE BEEF SOUP

1 CAN MUSHROOM SOUP

DIRECTIONS Cook and drain ground beef.

In 2 quart casserole place layer of peeled, cut up potatoes. Then a lay of cut up carrots. After that add the ground beef then the chopped onion. Top with the 2 cans soup.

Bake for 1 1/2 hours at 350 degrees.

QUICK BAKED BEANS

INGREDIENTS

1 LARGE CAN HOME STYLE BEANS

4-6 SLICES BACON

1 ONION

1 TABLESPOON BROWN SUGAR

1/4 CUP KETCHUP

1 TABLESPOON MUSTARD

DIRECTIONS

Fry the bacon and crumble when cool.

Coarsely chop the onion and saute in bacon grease.

Add all ingredients to beans and heat until warmed through.

CLASSIC TUNA SPAGHETTI BAKE

INGREDIENTS

1/2 7 OUNCE PACKAGE SPAGHETTI, BROKEN INTO PIECES, COOKED AND DRAINED.

6 1/2 OUNCE CAN TUNA (SLIGHTLY LARGER IS ALSO GOOD)

1 CAN CREAM OF MUSHROOM SOUP

1/2 CUP MILK

4 OUNCES (1 CUP) SHREDDED AMERICAN CHEESE

1/2 CUP CRUSHED POTATO CHIPS

DIRECTIONS

Combine cooked spaghetti and tuna. In saucepan combine soup, milk and cheese. Heat and stir until cheese melts. Add to tuna mixture and mix well.

Pour into 1 1/2 quart casserole and sprinkle with the crushed chips.

Bake at 350 for 30 minutes, 4 servings.

JOE FROGGERS COOKIES

INGREDIENTS

4 CUPS SIFTED FLOUR

1 1/2 TEASPOONS SALT

1 1/2 TEASPOONS GINGER

1/2 TEASPOON CLOVES

1/2 TEASPOON NUTMEG

1/4 TEASPOON ALLSPICE

1/3 CUP WATER

1/2 TEASPOON RUM FLAVORING

1 TEASPOON SODA

1 CUP DARK MOLASSES

1/2 CUP SHORTENING

1 CUP SUGAR

DIRECTIONS

Sift together flour, salt and spices.

Combine water and rum flavoring.

Add soda to molasses.

Thoroughly cream shortening and sugar. Then add half the flour mix, half the water mix and then half the molasses. Blend well and repeat.

Chill dough several hours, preferably overnight.

On well floured surface, roll dough 1/4 inch thick. Bake on greased cookie sheet in 375 degree oven for 10 to 12 minutes or until lightly browned, don't over bake. Let stand a few moments on cookie sheet before removing. Makes about 3 dozen 3 inch cookies.

STUFFED BEEFARONI PEPPERS

INGREDIENTS

4 LARGE GREEN PEPPERS

1/3 CUP CHOPPED ONION

1 GARLIC CLOVE, MINCED

2 TABLESPOONS MELTED BUTTER

2 15 OUNCE CANS BEEFARONI

8 OUNCE CAN WHOLE PEELED TOMATOES, DRAINED

1 TEASPOON OREGANO

1/3 CUP GREEN PEPPER

4 SLICES MOZZARELLA CHEESE

DIRECTIONS

Remove tops, membranes and seeds from peppers. Cut up pepper tops to get the 1/3 cup green pepper.

Cook green peppers in boiling water for 5 minutes.Drain and set aside.

Saute onion, pepper, and garlic in butter. Add Beefaroni, tomatoes and oregano and simmer for 10 minutes, stirring occasionally.

Place peppers in baking dish and stuff peppers with Beefaroni mix and top with cheese strips.

Bake at 400 degrees for 15 minutes. Serves 4.

CHEESEBURGER PIE

INGREDIENTS

1 POUND GROUND BEEF OR TURKEY

1 TEASPOON CHOPPED ONION

1 TEASPOON PEPPER

1 TEASPOON SALT

1/2 TEASPOON ITALIAN SEASONING

4 OUNCE CAN MUSHR0OMS

2 6 OUNCE CANS TOMATO PASTE

1 CAN PILLSBURY CRESCENT ROLLS

1/2 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP SHREDDED MOZZARELLA CHEESE

DIRECTIONS

Press rolls into 9 inch pie pan to form crust. Seal well.

Brown ground beef, drain then add seasonings and tomato paste.

Pour into crust line pan and top with cheese.

Bake 30-35 minutes at 375 degrees. Makes 4 servings.

BROCOLLI AND STUFFING EGG DISH

INGREDIENTS

10 0UNCE PACKAGE FROZEN BROCCOLI

6 HARD BOILED EGGS, HALVED LENGTHWISE

2 CANS CONDENSED CHEDDAR CHEESE SOUP

1 CUP MILK

1/4 CUP MELTED BUTTER OR MARGARINE

1/4 CUP WATER

2 CUPS STUFFING MIX

DIRECTIONS

Cook and drain broccoli.

Arrange broccoli and eggs in bottom of 12x8x2 baking dish.

Stir soup until smooth, gradually blend in milk. Pour over broccoli and eggs.

In bowl, combine butter, water and stuffing mix. Sprinkle this over casserole.

Bake at 400 degrees for 30 minutes or until bubbling. Serves 4-6.

BAKELESS OATMEAL COOKIES

INGREDIENTS

3 CUPS DRY OATMEAL

1/2 CUP PEANUT BUTTER

2 CUPS SUGAR

1/4 CUP BUTTER OR MARGARINE

4 TABLESPOONS COCOA

1/2 CUP MILK

1/2 TEASPOON SALT

1 TEASPOON VANILLA

DIRECTIONS

Mix oatmeal and peanut butter and set aside.

Combine rest of ingredients in saucepan and boil for 3 minutes.

Add to oatmeal mixture.

Drop onto waxed paper by teaspoonfuls, cool, and store in refrigerator.

Beef Bisquick Casserole

This simple recipe comes from a ladies club cookbook from the early 1960's.

INGREDIENTS

1 pound ground beef or turkey

1/2 can corn

8 slices American cheese

1/2 cup chopped onion

6-8 boiled potatoes, sliced

2 cups Bisquick

1 egg

2/3 cup milk

DIRECTIONS

Cook potatoes, cook and slice.

Brown hamburger and drain.

Mix Bisquick, egg and milk. Spread 1/2 in greased 9x9 pan. Put in layer of hamburger, potatoes, corn and onions.

Bake for 1/2 hour at 400 degrees.

Classic Meat Loaf

INGREDIENTS

1 1/2 pounds ground beef or turkey

3/4 cup quick cooking oats, uncooked

2 eggs, beaten

1/4 cup onions, chopped

2 teaspoons salt

1/4 teaspoon pepper

1 cup tomato juice

DIRECTIONS

Combine all ingredients thoroughly and pack firmly into large loaf pan.

Bake at 350 degrees for about 1 hour. Let stand for a few minutes before slicing.

Serves 8

Ground Beef Chow mein noodle casserole

I found this recipe in an old church club cookbook. The original name for the casserole is Ching-A-Ling, but that names seems rather offensive to me.

INGREDIENTS

1 pound ground beef or turkey

1 cup cut up celery

1 small onion

1 cup water

1 can cream of mushroom soup

1 can cream of chicken soup

7-8 ounce package chow mein noodles

1 soup can water

DIRECTIONS

Brown the meat, pour off fat and add celery, onion and water. Simmer for 15 minutes.

Mix with undiluted soup, 1 soup can water and the noodles. Pour into casserole dish.

Bake for 1 hour at 350 degrees.

Oven Fried Chicken and Bananas in Cream of Coconut

This is an easy to make South Seas style dish.

INGREDIENTS

1 Chicken, cut up

1/2 cup cream of coconut

1 tablespoon lemon juice

3 medium bananas

1 1/4 cups cornflake crumbs

1/3 cup melted butter or margarine

salt and pepper

DIRECTIONS

Sprinkle chicken pieces with salt and pepper.

In a bowl mix together cream of coconut and lemon juice.

Peel bananas and cut them into halves crossways.

Coat bananas and chicken thickly with coconut mixture and roll in cornflake crumbs, pressing firmly to make sure the crumbs stick.

Brush 13x9 baking dish with some of the butter.

Place chicken pieces in single layer into pan and drizzle with 1/2 of remaining butter. Bake at 350 for 45 minutes.

Add bananas and drizzle with rest of butter. Bake for another 15 minutes.

GREEN GIANT TRIPLE CORN FRITTERS

This recipe is from the 1960's and was developed by Green Giant.

INGREDIENTS 1 1/3 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

2 beaten eggs

1/3 cup milk

2 tablespoons oil

8 1/2 ounce can cream style corn

12 ounce can whole kernel corn, drained

oil for frying

DIRECTIONS

Combine flour, cornmeal, baking powder, sugar and salt.

In large bowl, combine eggs, milk, 2 tablespoons oil and cream style corn.

Blend in flour mix, stirring just until moistened. Stir in drained whole kernel corn.

In deep fryer or heavy saucepan, get 2-3 inches of oil up to 365 degrees.

Drop batter by teaspoonfuls and fry for 2-3 minutes on each side or until golden brown. Drain on pater towel and serve warm. Makes 28 fritters.

LIPTON ONION SOUP SPAHETTI MEAT SAUCE

This recipe from Lipton is from the 1960's and is quick and easy.

INGREDIENTS

1 pound ground beef or turkey

1 clove garlic, finely chopped

1 envelope Lipton Onion Soup mix

1/4 teaspoon oregano

28 ounce can tomato puree

1 cup water

DIRECTIONS Brown ground beef and garlic in large frying pan. Drain fat and stir in rest of ingredients.

Simmer covered, stirring occasionally for about 30 minutes.

Serve over hot spaghetti. Makes about 5 cups of sauce

HONEY CORNMEAL BISCUITS (Bisquik)

This vintage recipe is from an old bisquik advertisement INGREDIENTS 1 3/4 Bisquik

1/2 cup yellow cornmeal

1/2 cup milk

2 tablespoons honey

DIRECTIONS

Mix all ingredients until dough forms and then beat for 30 seconds.

Turn dough onto Bisquik dusted surface and roll out, cut with 2 inch cutter and place on ungreased cookie sheet. If you want drop biscuits, then skip this step and drop directed on to cookie sheet.

Bake about 8-10 minutes or until golden brown. Makes 12 minutes.

HASH BROWN POTATO CASSEROLE

INGREDIENTS

32 ounce package frozen hash browns, thawed

3/4 cup butter,melted

1/2 cup chopped onion

1 can cream of chicken soup

8 ounce container yogurt

1 cup shredded cheddar cheese

2 cups cornflakes

DIRECTIONS

Combine thawed potatoes, 1/2 cup melted butter, onion, undiluted soup mix, sour cream and cheese. Stir until well mixed.

Spoon potato mix into 2 1/2 quart casserole.

Place corn flakes in ziploc bag and roll rolling pin over to crush. Add the crumbs to 1/4 cup margarine. Sprinkle over potatoes in casserole.

Bake at 350 degrees for 50 minutes

CHERRY REFRIGERATOR COOKIES

These cookies are from a vintage 1960's cookbook. I am not a huge fan of candied cherries but I uploaded it so if anyone if looking for a candied cherry cookie they would fine one here.

INGREDIENTS

3/4 cup butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

2 3/4 cups sifted all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon soda

1/2 teaspoon cinnamon

1 cup chopped candied cherries

1 cup chopped walnuts

DIRECTIONS

Cream butter and sugars together until fluffy. Add eggs and mix well.

Sift dry ingredients together and stir into creamed mixture.

Add cherries and nuts.

Shape into a couple of rolls about 1 1/2 inches in diameter and chill overnight.

Slice 1/4 inch thick and place on greased cookie sheet 1 inch apart.

Bake at 375 degrees for 8-10 minutes or until light browned. Makes 8 dozen cookies.

BABY RUTH COOKIES

This recipe dates from the 1950’s.

INGREDIENTS

1 ¼ cups flour

½ teaspoon baking soda

½ teaspoon salt

1 stick butter or margarine

¾ cup sugar

1 egg

½ teaspoon vanilla

1 cup chopped up Baby Ruth candy bars

DIRECTIONS

Sift together flour, soda and salt, then set aside.

Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla.

Stir in candy pieces and flour mix until well blended. Chill for 30 minutes.

Drop dough by ½ teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until done.

CONVERTING TO PRECISE TEMPERATURES

Older recipes sometimes don’t list an actual temperature, just a description. Early stoves were not precise so cooks had to go by feel and not actual temperature. This chart will convert the description into an actual precise temperature in degrees.

DESCRIPTION	TEMPERATURE
SLOW	250-300
SLOW MODERATE	325
MODERATE	350
QUICK MODERATE	375
MODERATELY HOT	400
HOT	425-450
VERY HOT	475-500

CONVERTING CAN SIZE TO CUPS

In older recipes you might find ingredients listed as a number 2 or number 300 can with no indication of how much the can contains. So this chart will make it easy to convert old recipes to easier to use terms.

CAN SIZE	CONTENTS
#1 TALL CAN	2 CUPS
# 2 CAN	2 ½ CUPS
#2 ½ CAN	3 ½ CUPS
#3 CAN	4 CUPS
#10 CAN	12-13 CUPS
#300 CAN	1 ¾ CUPS
# 303 CAN	2 CUPS
PICNIC CAN	1 ¼ CUPS

BISQUIK DEEP DISH PIZZA

INGREDIENTS

3 cups Bisquik baking mix

¾ cup water

1 pound ground beef or turkey

½ cup chopped onion

½ teaspoon salt

2 cloves garlic, crushed

15 ounce can tomato sauce

1 teaspoon Italian seasoning

4 ½ ounce jar sliced mushrooms, drained

½ cup chopped green pepper

2 cups shredded Mozzarella cheese

DIRECTIONS

Heat oven to 425. Lightly grease jelly roll pan or cookie sheet. Mix baking mix and water until soft dough forms. Beat dough vigorously. Smooth dough into ball on flour covered surface and knead 20 times. Put dough on bottom and up sides of the pan. Or roll into a rectangle and place on cookie sheet. Pinch edge of dough leaving ¾ inch rim.

Cook and stir ground beef, onion, salt and garlic, until beef is brown.

Mix tomato sauce and Italian seasonings, spread over dough. Then spoon beef mix over sauce.

Top with rest of ingredients.

Bake for about 20 minutes or until your crust is golden brown.

HOLIDAY RICE GELATIN

INGREDIENTS

Small package lemon gelatin

¼ cup sugar

2 cup boiling water

1 cup cooked rice

¾ cup mini marshmallows

Small can crushed pineapple, drained

½ cup chopped walnuts

1 cup whipped cream or whipped topping

DIRECTIONS

Dissolve gelatin and sugar in boiling water. When it begins to thicken, in about an hour, add rest of ingredients, whipped topping last. Chill until firm.

EGG SALAD WITH MUSTARD

INGREDIENTS

4 hard boiled eggs, finely chopped

¼ cup finely chopped celery

1 tablespoon yellow mustard

2 tablespoons mayonnaise

1 tablespoon parsley flakes

¼ teaspoon celery salt

1 teaspoon sugar

DIRECTIONS

Combine ingredients and mix thoroughly. Makes filling for 4 to 6 sandwiches.

CAMPBELL’S SCALLOPED POTATOES

This recipe was developed by Campbell’s Soup and is a perennial favorite

INGREDIENTS

1 can condensed cream of celery or mushroom soup

1/3 to ½ cup milk

¼ cup chopped parsley

Dash pepper

Dash paprika

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

DIRECTIONS

Combine soup, milk, parsley and pepper.

In 1 ½ quart casserole arrange alternate layers of potatoes, onion and sauce.

Dot top of casserole with butter and sprinkle with paprika

Cover casserole and bake at 375 for 1 hour. Uncover and then bake for 15 minutes or until potatoes are done.

SWISS STEAK

This recipe was developed by the people who manufacture Hunt’s tomato sauce

INGREDIENTS

3 Tablespoons vegetable oil

2 pounds round steak, 1 inch thick

¼ cup flour

1 envelope dry onion soup mix

8 ounce can tomato sauce

½ cup water

DIRECTIONS

Pour oil in 7x12 inch baking dish. Place in oven at 400 to heat.

In the meantime, trim steak and pound 2 tablespoons flour into each side. Place in heated baking dish and turn to coat both sides.

Mix together tomato sauce and water

Sprinkle meat with the dry soup mix and then pour tomato/water mix over the soup mix and meat.

Cover tightly. Reduce temperature to 325 degrees.

Bake 2 ½ to 3 hours or until fork tender. Makes 6 servings

PERFECT TUNA CASSEROLE

INGREDIENTS

Can Condensed Cream of Celery or Cream of Mushroom soup

1 can tuna (6 1/4 to 7 ounces, about)

1/4 cup milk

2 hard boiled eggs, sliced

1 cup cooked peas

1/2 cup slightly crumbled potato chips

DIRECTIONS

In 1 quart casserole, blend soup and milk, then stir in tuna, eggs and peas.

Bake at 350 degrees for 25 minutes, stir, top with chips and bake 5 additional minutes

Makes about 4 cups

SWEET POTATO CHICKEN PIE

This recipe is from a Better Homes and Gardens Casserole cookbook from the late 1960’s.

INGREDIENTS

2 16 ounce cans sweet potatoes ,drained

4 tablespoons butter or margarine

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

¼ teaspoon salt

Dash pepper

½ cup chopped onion

10.5 ounce can condenses cream of mushroom soup

2 cups cooked chicken

3 ounce can mushrooms, undrained

DIRECTIONS

Melt 2 tablespoons butter. Preheat oven to 350 degrees.

Mash potatoes, beat in the melted butter, nutmeg, allspice and salt.

Line a 9 inch pie plate with sweet potato mixture to make a crust, with edges about ½ inch high.

In skilled, cook onions in 2 tablespoons butter until tender but not brown. Add soup, chicken, mushrooms and pepper. Heat, stirring occasionally.

Turn mix into potato crust. Bake at 350 degrees for 30 minutes until heated through. Make 6 servings

BEANS AND FRANKS

This recipe was originally published on Van Camp’s Pork and Beans cans in the 1930’s.

INGREDIENTS

3 tablespoons chopped onion

2 tablespoons butter or margarine

Can pork and beans (1 lb, 15 ounces)

6 hot dogs, sliced

1/3 cup brown sugar

1 tablespoon prepared mustard

1 teaspoon salt

DIRECTIONS

Saute onion in butter until tender. Combine onion with rest of ingredients in 2 quart casserole.

Bake uncovered at 350 degrees, for 40 minutes, stirring occasionally. Makes 6 servings

JUMBO CORNBURGER

This recipe is from a Better Homes and Gardens Casserole cookbook from the late 1960’s.

INGREDIENTS

1 ½ pounds ground beef

3 eggs

8 ounce can tomato sauce

1 ¼ teaspoons salt

Dash pepper

1 teaspoon Worcestershire sauce

12 ounce can corn

½ cup cracker crumbs

¼ cup diced green pepper

¼ cup chopped onion

¾ teaspoon sage

½ cup shredded cheese

DIRECTIONS

Combine beef with 2 beaten eggs, tomato sauce, ¾ teaspoon salt, pepper and Worcestershire sauce. Spread ½ the mixture in 8 inch round or square cake pan.

Combine corn, pepper, onion, sage, cheese, 1 beaten egg, ½ teaspoon salt, cracker crumbs. Spoon this mixture over the meat. Cover with rest of meat mixture.

Bake at 375 degrees for just over 1 hour. This recipe serves 6

DELUXE SCALLOPED POTATOES

INGREDIENTS

1 can cream of mushroom or cream of celery soup

1/2 cup milk

1/2 teaspoon salt

dash of pepper

1 tablespoon minced onion

5 cups cooked, sliced potatoes

2 tablespoons butter





DIRECTIONS

Stir together soup and milk and heat in saucepan, add salt, pepper and onion.

In greased 2 quart casserole layer half the sliced potatoes, then pour on half the soup.

Repeat for next layer, then dot with butter.

Cover and bake the casserole in a 375 degree oven for about 30 minutes.

6 servings

This recipe comes from a Pennsylvania woman's club cookbook, from the 1960's.

Jello Creamy Peach Salad

This is a nice simple dessert gelatin usually made in a loaf pan.

Ingredients

small package Peach flavored gelatin

1 cup boiling water

1/3 cup cold water

1/2 cup plain yogurt

1 3/4 cup thawed whipped topping

16 ounce can sliced peaches



Directions

First drain and chop the peaches.

Dissolve gelatin in boiling water, add cold water. Chill until slightly thickened (about 75 minutes)

Blend yogurt into the whipped topping, then blend into the gelatin. Stir in peaches.

Pour into 8x4 loaf pan and chill until firm (about 3 hours)Unmold and serve.

This recipe came from an old Jello recipe booklet.

Gelatin recipe directions

Gelatin recipes can be confusing because often they do not give specific times for certain steps and the timing can be tricky, so I am providing this simple list of gelatin set times.

If the recipe says

Chill until slightly thickened

than means 75 minutes. (this is used when you will be beating the jello or adding whipped topping)



Chill until thickened

this means 90 minutes (this is used when adding fruits, vegetables or other ingredients)



Chill until set but not firm

This means 2 hours (this is used when you will be layering gelatin)



Chill until firm

This means 2 hours for individual molds and at least 5 hours for large molds (ready to serve)

RODEO HASH

This classic recipe comes from Campbell's Soup, it is a 1 pan recipe that can be completed in less than an hour.

INGREDIENTS

1 pound ground beef or turkey 3 cups diced raw potatoes 1 cup sliced celery 2 tablespoons shortening or oil 1 can Campbell's Golden Mushroom Soup 1/2 cup water 1/4 cup chili sauce 1/2 teaspoon salt dash pepper

DIRECTIONS

In large skillet break up and brown beef with potatoes and celery. Drain excess fat then add the remaining ingredients.

Cover and simmer for 10 minutes, stirring often. Makes 4 1/2 cups

POTATO CITY HOTEL CHOWDER

I have collected some old cookbooks from churches and women's clubs, from the 1950's and 1960's and this is from a cookbook from Pennsylvania.

INGREDIENTS

1 MEDIUM ONION, FINELY CHOPPED

½ CUP CELERY, DICED

¼ CUP GREEN PEPPER, DICED

3 TABLESPOONS BUTTER

1 ½ CUPS DICED POTATOES

4 CUPS CHICKEN BROTH

1 TABLESPOON FLOUR

SALT

PEPPER

PAPRIKA

1 CUP MILK

DIRECTIONS

Sauter onion, celery and green pepper in 2 tablespoons of butter until tender.

Add potatoes and broth, simmer 30 minutes

Melt 1 tablespoon butter in microwave, add to saucepan then add flour and spices as you prefer, stir until blended and smooth.

Slowly add milk to flour mix, stirring constantly to present lumps. Cook, stirring until smooth and thickened.

Add to first mixture just before serving the soup.

6 servings.

This recipe comes from a 1960's ladies club fundraising cookbook

CREAMY PUMPKIN PIE

INGREDIENTS

1 CUP CANNED PUMPKIN

½ CUP COLD MILK

LARGE PACKAGE VANILLA FLAVOR PUDDING MIX

1 TEASPOON PUMPKIN PIE SPICE

8 OUNCE COOL WHIP (3 ½ CUPS)

READY MADE GRAHAM CRACKER PIE CRUST

DIRECTIONS

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixing bowl. Blend with wire whisk or low speed electric mixer for about 1 minute. Fold in 2 ½ cups of whipped topping.

Spoon into crust and freeze until firm, about 4 hours. Top with remaining whipped topping and serve.

BLACK FOREST PIE

INGREDIENTS

3 ½ cups Cool Whip

Prepared graham cracker crust

1 cup cold milk

Small package chocolate pudding

1 cup cherry pie filling

DIRECTIONS

Spread 1 cup of cool whip on bottom of the pie crust.

Combine milk and pudding mix in medium bowl, blend with mixer at low speed for 1 minute. Fold in 1 ½ cups cool whip, spread over cool whip in bottom of crust.

Spread rest of the cool whip over top of pudding, leaving a 1 inch border and forming a depression in the center of the cool whip. Spoon pie filling into the center and chill for at least 2 hours.

GRILLED CHUCK STEAK (Lipton Onion Soup mix)

LIPTON ONION CHUCK STEAK (Grilling recipe)

INGREDIENTS

2 ½ to 3 pounds trimmed, boneless chuck steak

1 envelope Lipton Onion Soup Mix

3 ounce can sliced mushrooms, drained.

DIRECTIONS

Place steak on large piece of heavy foil. Sprinkle both sides of meat with the soup mix, then top with mushrooms.

Wrap the meat in the foil, sealing the edges with a double fold. Place seam side up on the grill grate, about 5 inches above the hot coals. Grill about 1 hour or until tender. Serves 6

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

STEAK SAN MARCO (Lipton Onion Soup Mix recipe)

INGREDIENTS

2 pounds chuck steak, 1 inch thick cut into serving pieces

1 envelope Lipton Onion Soup Mix

16 ounce can Italian peeled tomatoes (not drained)

1 teaspoon oregano

2 tablespoons cooking oil

2 tablespoons wine vinegar

Ground pepper (optional)

Garlic powder (optional)

DIRECTIONS

In large skillet, arrange meat and cover with soup mix and tomatoes. Sprinkle with spices, oil and vinegar. Simmer, covered 1 ½ hours or until meat is tender.Makes 4 to 6 servings. This recipe is from a 1980’s magazine ad for Lipton soup mix.

SPAGHETTI BRAVISSIMO (Lipton Onion Soup Mix recipe)

INGREDIENTS

1 envelope Lipton Onion Soup Mix

8 ounce package spaghetti

1 ½ quarts boiling water

1 pound ground beef or turkey

8 ounce can tomato sauce

7 ounce can tomato paste

1 tablespoon parsley flakes

1 teaspoon oregano

½ teaspoon sweet basil

DIRECTIONS

In large saucepan, combine soup mix, and spaghetti with water, cook 20 minutes or until spaghetti is tender. Do not drain.

In large skillet, brown meat, then drain off fat. Stir in tomato sauce, paste and spices. Add to spaghetti and heat through.

LIPTON ONION-BEEF MACARONI CASSEROLE

This classic recipe from Lipton is taken from a early 1970's magazine advertisement.

INGREDIENTS

1 ½ POUNDS GROUND BEEF OR TURKEY

1 ENVELOPE LIPTON ONION SOUP MIX

1 TABLESPOON FLOUR

8 OUNCE CAN TOMATO SAUCE

2 CUPS WATER

1 CUP MACARONI

¼ CUP GRATED CHEDDAR CHEESE

INSTRUCTIONS

Cook and drain the macaroni.

Preheat oven to 400 degrees.

In large skillet, brown meat and then drain off fat. Stir in the soup mix, flour, tomato sauce and water. Simmer covered for 5 minutes. Stir in drained macaroni then place mix in 1 ½ quart casserole. Sprinkle cheese on top and bake for 15 minutes.

CHICKEN AND RICE BAKE

INGREDIENTS

10 ¾ OUNCE CAN CREAM OF MUSHROOM SOUP

1 CUP MILK

1 ENVELOPE ONION SOUP MIX

3 OUNCE CAN CHOPPED MUSHROOMS

1 CUP REGULAR, UNCOOKED RICE

10 OUNCE PACKAGE FROZEN PEAS AND CARROTS, THAWED

2 ½ TO 3 POUND CHICKEN, CUT UP

PAPRIKA

DIRECTIONS

Preheat oven to 375 degrees.

Mix soup(undiluted), milk, soup mix and mushrooms (undrained). Reserve ½ cup of this mix and set aside. Stir uncooked rice and vegetables into rest of soup mix.

Put rice mix in large 12 x 7 baking dish. Then arrange chicken pieces on top of rice. Pour the rest of the soup mix over the chicken. Then sprinkle chicken with paprika.

Cover pan tightly with foil. Bake at 375 for about 1 ¼ to 1 ½ hours or until rice is tender and chicken is baked.

Makes 4 to 6 servings

VELVEETA CHEESE FUDGE

Maybe this is good, but using cheese to make fudge seems rather odd. I am dubious about the results of this recipe. I always use marshmallow fluff to make fudge because it is so easy. This recipe seems pretty easy.

INGREDIENTS

½ pound butter or margarine

½ pound Velveeta cheese

2 pounds powdered sugar

½ cup cocoa

1 ½ teaspoons vanilla

Chopped nuts

DIRECTIONS

Sift cocoa and powdered sugar.

In a saucepan, melt margarine and cheese. Then add sugar and cocoa mix, vanilla and nuts.

Mix well and spread in buttered 13 x 9 pan. Cool, cut into squares. Makes over 3 pounds of fudge.

MOCK BARBEQUED CHICKEN

Is barbeque sauce so hard to make that you have to fake it? Where are the spices in this? I cannot imagine what this would taste like, and I don’t want to.

INGREDIENTS

4 cups Pepsi

2 cups ketchup

2 cut up chickens

DIRECTIONS

Boil soda and ketchup together.

Place chicken pieces in large pan, pour soda mix over chicken.

Bake at 375 for about 1 hour.

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FRITO CHILI CASSEROLE

This is a simple old recipe for Frito Chili Casserole and it is pretty simple. This is not a low calorie recipe but it is a nice one for having people to watch the game or just when you want to dress up a can of chili.

Ingredients

3 cups corn chips

1 large onion

19 ounce can chili

1 cup American cheese shreds

Directions

Preheat oven to 350 degrees Peel and chop large onion.

Place 2 cups of corn chips in baking dish, sprinkle onion and half of the cheese on top of the corn chips. Pour chili over onion and cheese. Top with rest of corn chips and the cheese.

Bake for 15 to 20 minutes.