u/MissDaisy01

Pizza Pie

2 cups Bisquick
1/2 cup water
1/2 cup grated Parmesan cheese
1 1/2 cups to cups well drained tomatoes or 1 small can tomato sauce
1/2 lb. nippy cheese, cut up
anchovies, sardines, or salami, chopped
pepper, oregano
2 tbsp. cooking (salad) oil
1/2 med. onion, grated

Heat oven to 425 degrees (hot). Mix Bisquick, water. Knead about 1 min. on surface dusted with Bisquick. Roll into circle 1/4: thick. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

Bisquick Party Book, 1957

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Honey Twist

Honey Twist
1 cup milk, scalded
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
2 cakes yeast
1/4 cup lukewarm water
2 eggs
5 to 6 cups sifted flour
Honey Topping

1/4 cup butter
2/3 cup confectioners’ sugar
1 egg white
2 tablespoons honey, warmed

Pour hot milk over butter, sugar, and salt. Crumble yeast into lukewarm water to soften. Cool milk to lukewarm, add yeast and well-beaten eggs. Beat in flour to make a soft dough, then turn out on floured board and knead until smooth. Form into a ball and place in greased bowl. Cover and let rise until doubled in bulk. When light, shape into long roll about 1 inch in diameter. Coil roll into greased cake pan, beginning at the outside edge and covering the bottom. Brush with honey topping. Let rise until doubled in bulk and bake in moderate oven (375 degrees F) 25 to 30 minutes.

If desired, sprinkle with chopped nuts and chopped candied cherries and pineapple before baking.

Honey Topping
Cream all ingredients together and brush over Twist before setting to rise.

Woman’s World Cook Book, 1961

Bread for Canapes

Canapes are made from day-old bread, cut into quarter-inch slices and then shaped with a bread cutter into circles two and one-half or three inches in diameter or cut into squares, strips, triangles or other fancy shapes. These portions of bread may then be fried in hot deep fat and drained on absorbent paper, or sauteed in just enough hot fat to keep them from burning, or toasted or set in the oven until they turn a delicate brown. When finished they should be nicely browned on both sides. They are then ready to be covered with mixture preferred.

Sardine or Lobster or Other Sea Food Canapes

6 portions prepared bread
6 large sardines or 6 tablespoons lobster or other sea food, chopped fine

Juice of 1 lemon
Salt

Worcestershire sauce
Pickled beets

6 large olives
24 thin slices lemon

Remove skin and backbone and flake the sardines with a fork. Or chop cooked lobster meat very fine. Season with lemon juice, salt and a few drops of Worcestershire sauce. Spread the prepared bread with the mixture and decorate by placing in the center of each canape a small circle of pickled beet. Cut a slice from the end of a large olive so that it will stand firmly and place this in the center of the beet. A narrow border of minced beet may be placed around the edge of the canape with a good effect. Garnish the plate with four thin slices of lemon placed symmetrically.

Crab meat, shrimps or any smoked or canned fish highly seasoned and attractively garnished may be utilized for canapes instead of the sardines or lobster meat.

Cheese and Olive Canapes

6 portions prepared bread
3 tablespoons cream cheese
Olives stuffed with pimientos
Garnish of red pepper or pickled beet

Spread on the prepared bread a paste made by mixing equal proportions of cream cheese and chopped stuffed olives and a star of red pepper or pickled beet in the center of each canape.

Woman’s World Cook Book, 1961

Making this for dessert tonight.

Chocolate Cherry Upside-Down Cake

 

1 T. cold water
1 T. cornstarch
1/4 to 1/2 t. almond extract, optional
21 oz. Cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey’s cocoa

1 t. baking soda
1/2 t. salt
1 c. water
1/3 c. vegetable oil
1 t. vinegar
1/2 t. vanilla

Heat oven to 350 degrees F. In medium bowl combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased square 9 x 9 x 2 inch pan. Set aside.

In medium bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; stir or whisk until batter is smooth and well blended. Pour evenly over cherries. Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm. Makes about 9 servings.

Hershey's Make It Chocolate, 1987

 

Cucumber Salad

Ingredients

2 medium cucumbers, thinly sliced

1 medium Onion, thinly sliced

Salt

2 tablespoons vinegar

Sour cream, `

Pepper

Method

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in a serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and cut with pepper. Chill.Source: Pennsylvania Dutch Cooking

Butterscotch Sauce

1 cup firmly packed brown sugar
1/2 cup corn syrup

1/4 cup undiluted Carnation Evaporated Milk

1/4 cup butter

1 teaspoon vanilla

1/2 cup Carnation Evaporated Milk

Mix brown sugar, corn syrup and 1/4 cup Carnation in saucepan. Heat to boiling. Boil 5 minutes, stirring constantly. Add butter and vanilla. Stir until butter is melted. Cool mixture slightly. Add 1/2 cup Carnation. Serve hot or cold.

Party Sweets by Mary Blake, copyright 1960, Carnation Company, Los Angeles, California

Fried Beefsteak

Wipe meat with damp cloth and trim if necessary. Place in frying pan and cook one side before turning. Season with salt and pepper. When nearly cooked, pour one can of thick mushroom soup over the meat, or serve it with Brown Gravy or fried onions.

Brown Gravy

For 2 cups gravy leave 2 tablespoons of fat in pan, add 2 tablespoons Purity Flour. Stir together over heat until brown, and then add 2 cups boiling water or stock, stirring rapidly until smooth. Season with salt and pepper, boil for 3 minutes, and then strain. If desired add 1 tablespoon chopped onin may be browned in the fat before adding flour.

Purity Cookbook, 1945

Divinity Dressing

1/2 cup Jewel Mayonnaise
2 teaspoons powdered sugar

1/2 cup cream whipped

Serve on fruit salad.

476 tested recipes by Mary Dunbar, Jewel Tea Co., Inc., 1941

Easy Pizzas

1 pkg. Oven ready biscuits

8 oz. Can tomato sauce

4 oz. Pkg. Shredded cheese

3 Tbsp. Parmesan cheese

1 tsp. Oregano

Flatten each biscuit and stretch to 4-in. Diameter on ungreased cookie sheet.

Spread over biscuits tomato sauce.

Sprinkle cheese and parmesan cheese over tomato sauce on biscuits.

Bake in preheated 425 F degree oven for 15 minutes. Remove immediately with spatula.

Cooking with your Kenmore Electric Range, guessing 1950s

Quickie Meal

1 lb. hamburger
1 small onion (chopped)
2 or 3 carrots (sliced)
2 or 3 potatoes (chopped)
Water
Salt and pepper (to taste)
1/2 c. catsup
1 rounded tsp. cornstarch
2 to 3 c. Bisquick
1 egg
1/2 c. milk

Brown in a skillet the hamburger and onion. Add the carrots and potatoes then water to cover, salt ad pepper to taste, and the 1/2 c. catsup. Cook until done and add extra water if necessary and thicken with the cornstarch. Make dumplings of the bisquick, egg and milk and pour this mixture over the top when served. Add a tossed salad and relish tray to your eal and how about a piece of pie to top it off?

Ruth K.

NOTE: The recipe did not state cook the dumpling mixture. I'd drop the dumplings into the mixture and cook the dumplings. Then serve.

Country Cooking Recipes of Members and friends Webber United Methodist Church, 1978

Barbecued Kraut

1 can sauerkraut
2 slices bacon
1/2 c. catsup
1/2 c. brown sugar

Pan fry bacon lightly. Combine kraut, bacon, catsup and brown sugar. Bake in uncovered casserole for 1 hour at 300 degrees.

Frankie R.

Country Cooking Recipes of Members and friends Webber United Methodist Church, 1978

Parents Association Punch

1 qt. rye
1 bottle lemon concentrate
1 qt. simply syrup
1 - 6 oz. frozen orange juice, reconstituted

Mix and put in refrigerator. Serve over ice, with as much ginger ale to satisfy you or your guests.

Tried and Terrific, Compiled by Parents Association Most Holy Trinity School, East Hampton, NY 1973

Grasshopper Pie

Ingredients

Chocolate Cookie Crust

1 1/2 cups chocoate wafer crumbs

1/4 cup butter, melted

Pie

3 cups miniature marshmallows, or 32 large marshmallows

1/2 cup milk

1 1/2 cups whipping cream, chilled

3 tablespoons green creme de menthe

3 tablespoons white creme de cacao

few drops green food coloring, optional

Method

1. Chocolate Cookie Crust

Heat oven to 350 degrees F. Mix 1 1/2 cups chocolate wafer crumbs and 1/4 cup butter or margarine, melted, in ungreaed 9-inch pie pan. Press evenly against bottom and side of pan. Bake 10 minutes. Cool.

2. Pie

Bake pie crust. Cool. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon,

In chilled bowl, beat whipping cream until stiff. Stir marshmallow mixture until blended; stir in creme de menthe and creme de cacao. Fold into whipped cream. Fold in food color. Pour into pie crust. If desired, sprinkle grated semisweet chocolate over top. Refrigerate at least 4 hours. Source: Betty Crocker's Desserts Cookbook, 1974

Taco Mix

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/4 teaspoon dried oregano leaves
1/2 teaspoon ground cumin

Taco Filling

Brown 1 pound ground beef; drain. Combine above ingredients; add 1/4 cup water. Bring to a boil; reduce heat. Simmer for 15 minutes; stirring occasionally.

Do It Yourself with MIXES, Utah State University Cooperative Extension, guessing this was released in the mid-1990s.

Tuna Pasta Salad

macaroni, uncooked, 2 cups
Tuna, canned, water-pack, two 6 1/2 oz. cans
Zucchini, chopped 1/2 cup
Carrots, sliced, 1/4 cup
Onions, diced, 1/3 cup
Salad dressing, mayonnaise type, 1/4 cup

Cook macaroni according to package directions. Drain.

Drain tuna.

Wash vegetables. Chop zucchini, slice carrots into thin slices; dice onions.

Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.

Chill until ready to serve.

4 servings, about 1 1/2 cups each

Recipes and Tips for Healthy, Thrifty Meals, USDA Center for Nutrition Policy and Promotion, May 2000

Zucchini Fritters

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, beaten
1 cup finely chopped zucchini
Crisco for deep frying

In medium bowl, stir together, flour, baking powder, and salt. Combine milk, egg, and zucchini add to dry ingredients and ix just until moistened. Drop by tablespoon into deep Crisco heated to 375 degrees F. Fry, a few at a time, until golden, 3 to 4 minutes. Drain on paper toweling. Makes 24 fritters. Serve with Cheese Sauce.

Cheese Sauce
Crisco's Favorite Family Foods Cookbook, 1973

Molasses Milk

1 1/2 cups dry milk
1/4 teaspoon salt
1 1/2 quarts fluid milk
1/3 cup molasses

Mix dry milk and salt; mix fluid milk with molasses. Add dry ingredients to liquid and beat, stir or shake until smooth. Makes 6 servings.

What and How To Cook, Yearbook of Agriculture, 1959

Grasshopper Dessert

2 rows Oreo cookies
1 pint whipping cream
2 cups miniature marshmallows
1 cup small after-dinner mints

Crush 1 1/2 rows of Oreo cookies and press into to bottom of 9 x 13 pan. Whip cream. Fold in marshmallows and mints. Pour over crust. Crush the remaining 1/2 row of cookies and sprinkle on top. Chill at least 3 hours before serving.

A Taste of Heaven, A Collection of Recipes by Grace Lutheran Church & the Community of Bruce, SD

Raspberry Delight Salad

1 small package raspberry Jello
1 cup boiling water
1 cup ice cream
1/2 cup chopped pecans, optional
1 medium banana, sliced
3 T. orange juice
1 (9 oz.) can crushed pineapple, drained

Combine Jello and water, add ice cream and stir until dissolved. Add orange juice. Set until thickened. Add pineapple, nuts and banana. Pour into mold and chill until firm.

A Taste of Heaven, A Collection of Recipes by Grace Lutheran Church and the Community of Bruce, SD

Tortilla Roll-Ups

8 oz. soft cream cheese
1/2 cup salsa
1/2 cup shredded cheddar cheese
6-8 flour tortillas

Blend together cream cheese, salsa and cheddar cheese. Spread mixture on flour tortillas. Roll up tightly. Cut rolls in 1 inch pieces. Serve with salsa for dipping.

A Taste of Heaven, A Collection of Recipes by Grace Lutheran Church & the Community of Bruce, 2002