Vintage Recipes
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THE FOLLOWING RECIPES ARE COPIED FROM AN EASTERN HEIGHTS RECIPE BOOK FROM 30 YEARS AGO. ALL OF THESE RECIPES WERE COPIED EXACTLY AS THEY WERE WRITTEN. MORE RECIPES TO COME LATER FROM THIS BOOK.
(NOTE: THIS IS JUST A PARTIAL LIST OF VINTAGE RECIPES...THE OTHERS WILL BE POSTED LATER.)
PEANUT BUTTER COOKIES -Mrs. Effie Kleiber
¾ cups shortening
1 cup white sugar
1 cup brown sugar
1 cup peanut butter
1 tsp vanilla
3 cups flour
2 eggs, well beaten
2 tsp soda
½ tsp salt
Mix in order given.
Roll in small balls and press down with fork on greased baking sheet.
Bake in hot oven until done.
CORN PUDDING - EDNA BOWERS
1 can cream style corn
2 Tbsp. cornstarch
1/2 cup sugar
pinch of salt
1 beaten egg
1 cup milk
1/2 tsp. vanilla (optional)
1/2 stick margarine
Mix together and bake in 350 degree oven till it sets up.
MACARONI SALAD - Jessie Vance
Cook about 1 1/2 cups macaroni - drain
Chop and add - 1 large onion
2 medium sized cucumbers
3 boiled eggs
1/2 cup sweet pickles (more if you like)
sprinkle of celery seed
Dress with mayonaise
OVEN STEW - Ann Poore
1 1/2 lbs. beef stew meat
1/4 cup flour
2 Tbls. oil
8 carrots, into 1 inch pieces
4 potatoes, diced
1 onion
1 1/2 tsp. oregano
1 large can tomato sauce
4 cups water
Coat meat with flour.
Toss with oil in 3 qt. casserole dish. Bake uncovered in oven at 400 for 30 minutes.
Stir once. Combine other ingredients and add to meat. Mix well.
Cover and bake 2 hours, at 375 or until meat is tender.
ITALIAN CHICKEN - Jeanie Utsman
2/3 cup butter (use real butter)
1/2 cup fine dry bread crumbs
2 Tbls. grated Parmesan cheese
1 tsp. basil leaves
1 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. salt
1 1/2 lb. chicken breasts (boneless is best)
1/4 cup dry white wine
1/4 cup chopped onion
1/4 cup chopped parsley
In saucepan, melt butter - combine bread crumbs, cheese, basil, oregano, garlic salt, and salt on wax paper.
Dip chicken in butter, then roll in mixture. Place in ungreased baking dish. Bake 30-40 minutes at 375.
Add wine, onion and parsley to butter. Pour over chicken and bake 5 more minutes.
Suggesion - good served with wild rice and one other choice of vegetable.
MEAT LOAF- Mrs. Gladys Henniger
2 lbs ground round steak
2 eggs
1 1/2 cup bread crumbs
1 tsp Accent
1/2 cup water
1 pkg onion soup mix.
Beat thoroughly. Put in loaf pan, cover with 3 strips bacon.
Pour 8 oz can of Hunts tomato sauce over it. Bake at 350 for 1 hour.
BUTTERMILK CORNBREAD - Ethel S. Vance
2 cups sifted corn meal
1 cup sifted flour
2 Tbls sugar
1 tsp salt
½ to 1 tsp soda (depending on how sour the milk is)
2 tsp baking powder
1 Tbls melted shortening (melt in pan)
1 egg beaten in 1 cup buttermilk
Add ½ cup warm water to the dry ingredients.
Add other ingredients and mix well.
Pour into pan which is hot from melting shortening.
Bake at 425 degrees for about 30 minutes.
BANANA SPLIT CAKE - Jessie Vance
3 to 5 bananas
2 ½ sticks margarine
2 cups crushed graham crackers
2 eggs
1 No. 2 can crushed pineapple, drained
1 9 oz. pkg Cool Whip
2 cups powdered sugar
Nuts and Maraschino cherries
Mix 1 ½ sticks margarine with graham crackers and press in 13 x 9 x 2 inch pan.
Beat eggs, remaining margarine and sugar with mixer until creamy.
Spread over the graham crackers.
Slice bananas over the egg and sugar mixture.
Put crushed pineapple over the bananas.
Top with Cool Whip, sprinkle with nuts and cherries and refrigerate.
DUMP CAKE - Glenna Morton
6 oz can cherry pie filling
4 oz can pineapple chunks (drained)
1 regular size box of yellow cake mix
1 cup melted butter
1 cup flaked coconut
1 cup chopped walnuts
Spread cherry pie filling in bottom of square 9 inch pan and arrange chunks over this.
Sprinkle dry cake mix over this.
Pour melted butter over all this; then sprinkle the flaked coconut on top then the walnuts.
Bake this for 1 hour in 350 degree oven.
Remove from pan, serve with or without whipped cream.
PUMPKIN BREAD - Audnia Watson
3 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp soda
2 tsp cinammon
1 tsp nutmeg
2 1/2 cups sugar
1 cup vegetable oil or shortening
4 eggs
2/3 cups water
2 cups pumpkin
Sift dry ingredients together.
Mix pumpkin, water, oil and eggs together.
Pour in dry ingredients mixture.
Mix well, pour into 2 greased loaf pans 9 x 5 x 3.
Bake in 350 degree preheated oven for 1 hour and 15 minutes or until toothpick comes out clean.
Cool before removing from pan. Use nuts (1/2 cup) and raisins (1/2 cup) if preferred.
SWEET POTATOE BALLS - Mrs. Effie Kleiber
2 cups mashed sweet potatoes
3 Tbsp. butter
1/2 tsp. salt
dash pepper
1 beaten egg
To the mashed potatoes add the butter, salt, pepper and egg.
Shape in small balls, roll in crushed cornflakes.
Fry in deep fat and drain.
If potatoes are very dry add hot milk to moisten
CHOCOLATE ECLAIR DELIGHT - Ruth Watson
1 lb. box of graham crackers
2 (3 oz.) pkg. instant French vanilla pudding
3 ½ cup of cold milk
9 oz. carton Cool Whip.
Butter a 9 x 13 pan.
Lay whole graham crackers on bottom of pan.
Mix pudding with milk and then blend with Cool Whip.
Spread half of pudding mixture over graham crackers.
Add another layer of crackers and then remainder of pudding.
Top with 3rd layer of graham crackers.
Cover with chocolate topping.
CHOCOLATE TOPPING – Melt 3 Tbsp margarine and 2 squares baking chocolate.
Mix with 2 Tbsp white Karo syrup and 1 tsp vanilla, 3 Tbsp milk.
Refrigerate overnight.