Titled 'Chefs Casserole'. Unsure who the chef is but they were confident in the quality of this recipe.
Chefs Casserole
1 - 8oz. Egg Noodles
1½ lbs. Ground Beef
1 cup Chopped Onions
2 - 4oz. Cans Mushrooms
10oz. Can Tomato Puree
4oz. Cheddar Cheese
Cook Noodles til tender (5 min.)
Brown Beef and Onion Combine with rest
of ingredients Bake Covered 350° 35-40 mins
The University of South Carolina Stationary makes this feel special. I can't be sure if it was written by Vickie Weaver or not. But, whoever did write this recipe down for Peppy Clam Shells had beautiful cursive handwriting and judging by the stains, decided this recipe was good enough to be made time and again. This was found amongst a large unorganized collection of recipes from an estate sale.
^(Peppy Clam Shells)
^(1/2 cup finely chopped onion 1 1/2 cups)
^(1/2 cup " " celery 1 1/2)
^(1/4 cup " " green pepper 3/4)
^(4 tablespoons butter 12)
^(2 " flour 6)
^(1 " parmesan cheese (I put 3 or 4) 12)
^(1/4 teaspoon salt 3/4)
^(Dash of pepper)
^(Dash of worcestershire sauce)
^(1/2 cup crushed crackers (12 crackers) 32)
^(1 7 1/2 can minced clams 3)
I've been collecting recipe cards from vintage stores and estate sales. Many of them are cocktails. This one was particularly well used.
The recipe is spare and confident:
- 1½ tablespoons lime juice
- 1 tablespoon sugar
- 3 ounces rum
- 1 container cracked ice
- ½ cup frozen strawberries
*Put altogether in blendor and spin for a few seconds. Makes 2 glasses.*
I believe this is from the 1940s. Does that sound accurate?
A frozen cherry salad that included crushed pineapple, cherry pie filling, Eagle Brand milk... And before she could forget, she grabbed a red pen and wrote; nuts and coconut. Along with good at the top.
Joan Flynn was happy with how this came out.
Recipe
Not eggnog. Not quite. NEARLY.
It is basically a cooked pineapple custard, lightened with whipped cream.
Sugar, flour, pineapple juice, egg, and margarine are cooked until thick, then cooled. The whipped cream turns it into a lighter dip. So it is less like a modern cream cheese fruit dip and more like a soft pineapple pastry cream.
Heavenly Fruit Dip
½ cup sugar
2 tbsp flour
1 cup pineapple juice
1 egg, beaten
1 tbsp oleo
1 cup whip cream
Combine 1st 5 ingredients. Cook, stirring til thick. Let cool. Fold in whip cream. Serve with fresh fruit.
Nutty Fingers. Pecans, creamery butter, powdered sugar. Rolled by hand before chilling in the office fridge, probably.
Some recipes live in recipe boxes. This one lived in a filing cabinet.
**Ingredients**
- 1¼ sticks creamery butter (unsalted, room temperature)
- 4 tablespoons powdered sugar
- 1 teaspoon ice water
- 2 cups plain (all-purpose) flour
- Pinch of salt
- 1 cup chopped pecans
- 1 teaspoon vanilla
**Instructions**
Cream together butter, powdered sugar, and ice water.
Add flour, salt, pecans, and vanilla. Mix until combined.
Shape dough into finger-sized logs by hand.
Refrigerate 15–20 minutes.
Bake at 325°F for 10–12 minutes
Makes 3–4 dozen.
"I think a little larger pan," Elaine wrote sideways in the margin. Mid-bake. We've all been there.
Cake mix and Crisco for the crust. 32 lemon bars. Whoever was coming over, there were a lot of them.
Lemon Bars. 32 of them.
1 pkg Duncan Hines Deluxe II Lemon Supreme Cake Mix
3 eggs
1/3 C Crisco Shortening
1 C Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
2 tsp grated lemon peel
1/4 C Lemon juice
Confectioners' Sugar
Preheat Oven - 350°
mix: 1 egg - Crisco - dry cake mix until Crumbly: Reserve 1 Cup.
Pat remaining mixture lightly in ungreased 13x9x2 pan,
Bake at 350° 15 min. or until light brown
*margin note: I think a little larger pan
"I think a little larger pan," Elaine wrote sideways in the margin. Mid-bake. We've all been there.
Cake mix and Crisco for the crust. 32 lemon bars. Whoever was coming over, there were a lot of them.
Lemon Bars. 32 of them.
1 pkg Duncan Hines Deluxe II Lemon Supreme Cake Mix
3 eggs
1/3 C Crisco Shortening
1 C Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
2 tsp grated lemon peel
1/4 C Lemon juice
Confectioners' Sugar
Preheat Oven - 350°
mix: 1 egg - Crisco - dry cake mix until Crumbly: Reserve 1 Cup.
Pat remaining mixture lightly in ungreased 13x9x2 pan,
Bake at 350° 15 min. or until light brown
*margin note: I think a little larger pan
"I think a little larger pan," Elaine wrote sideways in the margin. Mid-bake. We've all been there.
Cake mix and Crisco for the crust. 32 lemon bars. Whoever was coming over, there were a lot of them.
Lemon Bars. 32 of them.
1 pkg Duncan Hines Deluxe II Lemon Supreme Cake Mix
3 eggs
1/3 C Crisco Shortening
1 C Sugar
1/2 tsp Baking Powder
1/4 tsp Salt
2 tsp grated lemon peel
1/4 C Lemon juice
Confectioners' Sugar
Preheat Oven - 350°
mix: 1 egg - Crisco - dry cake mix until Crumbly: Reserve 1 Cup.
Pat remaining mixture lightly in ungreased 13x9x2 pan,
Bake at 350° 15 min. or until light brown
*margin note: I think a little larger pan
"Oatflake" instead of oatmeal. "Sweet milk" instead of just milk. Sweet milk was just regular milk, you had to say so because buttermilk was common enough in baking that "milk" alone was ambiguous. I've seen that phrasing on maybe a dozen cards now, and they all seem to be pre-1950s.
At the top, underlined once 'Best'.
EDIT! Apologies - cookies not cake! I hadnt had any coffee!
Beef Bourguignon. A full bottle of red wine, salt pork, fresh mushrooms, serves 12-16. This card has been in a kitchen — the stains prove it.
I wondered what 'salad oil' was. Its was a more common way to describe vegetable oil in the 60's
There’s something oddly perfect about finding a recipe card that was never meant to be a recipe card.
Not an index card. Not from a proper recipe box. Just a slip torn from a 1950s insurance notepad, because someone needed to write down the ranger cookies before they forgot.
Found this folded up in a auction lot recipe box.
"Boiled Salad Dressing" "Butter size of egg."
That's it. That's the measurement. No tablespoons. No grams. Just — you know the one.
Probably 1940s, found folded up in a box of recipes from an estate sale. After a bit of research i discovered boiled dressing is also called 'cooked dressing'. It's not a vinaigrette. It's not mayonnaise. It's a cooked emulsification of egg, milk, vinegar, and flour, thickened slowly over a double boiler and finished with butter.
Anyone ever made boiled salad dressing?
**BOILED SALAD DRESSING**
2 tsp. salt | 6 T sugar
2 tsp. mustard | 1½ c. milk
3½ T. flour | 1 egg
½ c. vinegar | butter size of egg.
Mix dry ingredients. Add milk, beating in with egg beater. Add egg & continue beating till combined. Add vinegar and cook in d. boiler till thickened. Remove from fire and add butter. Makes about 1 pint.
Bev, Judy, Annie, Dawn, Julie, Estella. Six names on six cards, each one a kitchen that existed before we found it. All from different recipe boxes i've found at auction, estate sale and vintage stores.
Happy Mother's Day.
Bev's California Marinade
Judy's Apple Cake
Mix ingredients in a baking pan. Bake 350° for 35 to 40 minutes.
Topping: 1 cup sugar, ½ sour cream, ½ tsp baking soda. Keep stirring; bring to a boil.
Annie Laurie's Cheese Squares
Most of this card has faded. What survives:
Continued on a missing page. Whatever the rest was, it stayed with the cook.
Dawn's Chilled Carrot Soup
Cook carrots, onion, and celery in the broth until tender. Purée. Stir in the cream. Chill before serving.
Julie's Flank Steak
Marinade:
Pour over the steak and marinate 15 hours or more.
Estelle's Salad
Then add:
Mix, pour into a mold, chill.
Bev, Judy, Annie, Dawn, Julie, Estella. Six names on six cards, each one a kitchen that existed before we found it. All from different recipe boxes i've found at auction, estate sale and vintage stores.
Happy Mother's Day.
Bev's California Marinade
Judy's Apple Cake
Mix ingredients in a baking pan. Bake 350° for 35 to 40 minutes.
Topping: 1 cup sugar, ½ sour cream, ½ tsp baking soda. Keep stirring; bring to a boil.
Annie Laurie's Cheese Squares
Most of this card has faded. What survives:
Continued on a missing page. Whatever the rest was, it stayed with the cook.
Dawn's Chilled Carrot Soup
Cook carrots, onion, and celery in the broth until tender. Purée. Stir in the cream. Chill before serving.
Julie's Flank Steak
Marinade:
Pour over the steak and marinate 15 hours or more.
Estelle's Salad
Then add:
Mix, pour into a mold, chill.
Bev, Judy, Annie, Dawn, Julie, Estella. Six names on six cards, each one a kitchen that existed before we found it. All from different recipe boxes i've found at auction, estate sale and vintage stores.
Happy Mother's Day.
Would love to know everyones favorite recipe their mom made!
Bev's California Marinade
Judy's Apple Cake
Mix ingredients in a baking pan. Bake 350° for 35 to 40 minutes.
Topping: 1 cup sugar, ½ sour cream, ½ tsp baking soda. Keep stirring; bring to a boil.
Annie Laurie's Cheese Squares
Most of this card has faded. What survives:
Continued on a missing page. Whatever the rest was, it stayed with the cook.
Dawn's Chilled Carrot Soup
Cook carrots, onion, and celery in the broth until tender. Purée. Stir in the cream. Chill before serving.
Julie's Flank Steak
Marinade:
Pour over the steak and marinate 15 hours or more.
Estelle's Salad
Then add:
Mix, pour into a mold, chill.
Bev, Judy, Annie, Dawn, Julie, Estella. Six names on six cards, each one a kitchen that existed before we found it. All from different recipe boxes i've found at auction, estate sale and vintage stores.
Happy Mother's Day.
Bev's California Marinade
Judy's Apple Cake
Mix ingredients in a baking pan. Bake 350° for 35 to 40 minutes.
Topping: 1 cup sugar, ½ sour cream, ½ tsp baking soda. Keep stirring; bring to a boil.
Annie Laurie's Cheese Squares
Most of this card has faded. What survives:
Continued on a missing page. Whatever the rest was, it stayed with the cook.
Dawn's Chilled Carrot Soup
Cook carrots, onion, and celery in the broth until tender. Purée. Stir in the cream. Chill before serving.
Julie's Flank Steak
Marinade:
Pour over the steak and marinate 15 hours or more.
Estelle's Salad
Then add:
Mix, pour into a mold, chill.
I like these pre-printed folk art recipe card. Since collecting 2,000+ cards I've seen lots of them now, but not many that were typed on a typewriter.
The recipe was typed onto the card, not handwritten. Someone sat down at a typewriter and transferred this recipe with the formality that implies — each ingredient in its column, instructions in neat paragraphs. It's the kind of thing you did when you wanted a recipe to last.
But there is an odd contradiction in the middle. "Knead until satiny." followed by "I don't knead it". No starting over the card, Just a correction made in real time and moved on.
Anyone else familiar with the folk art style card?
Someone wrote TOP SECRET at the top of this card and double-underlined it. For butter cookies. The sizing instruction says to roll each ball of dough "to size of a large marble", not approximately one inch, not a teaspoon's worth. A marble. It wasn't until seeing that note that i realized this was likely written by a child and thats why the handwriting is also a little untidy.
Found this in an eBay lot of around 450 handwritten recipe cards. mostly from the 70's
Its not the first time i've found a child's hand written recipe before, i always find them so charming.
**BUTTER COOKIES** *(TOP SECRET)*
*Bake 350° | 20-30 min. | Makes 24*
- 1 stick butter
- ½ cup sugar
- 1 cup flour
- 1 egg yolk
- 1 tsp. vanilla
- Good pinch salt
Soften butter and mix all ingredients together. Use beater if too sticky; use spoon to roll to size of a large marble. Place on ungreased cookie sheet. Make a small depression in each, fill with tart jelly or preserves. **Watch while baking.**
I posted one of these yesterday but it was removed for not having the full recipe written. All of these came from a much larger collection i found in an estate sale of recipe cards. I love the little illustrations taped on and the fact that they were typed up by hand.
I've got to assume the water in the gin rickey is soda water though?
Anyone else seen cards like this before - i'd love to collect more.
**St. Louis Cocktail**
1 peach or apricot
½ Pre-chilled Southern Comfort
Put fruit in sherbert or champagne glass; add crushed ice. Fill with S.C. Serve with small spoon & a cocktail straw.
**Bloody Mary**
2 jiggers tomato juice
1/3 jigger fresh lemon juice
Dash of Worcestershire sauce
Dash of hot sauce
1 jigger (1½ oz) vodka
Salt & pepper to taste. Shake with cracked ice; strain into 6 oz glass.
**Gin Rickey**
1 jigger gin
Juice, rind 1/2 lime
Water
Squeeze lime over ice cubes in an 8 oz glass. Add rind & gin. Fill with water & stir