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Email - starlina @bright.net
Email - starlina @bright.net
| Sugar Candy Treats History of Candy Candy History Part Deux Rice Crispies. Celebrities Favorite's Weird Candy Trivia. Growing Candy. Update 10-29-2018 |
| Wonderful, mouthwatering, scrumptious, vintage Italian recipes. This is a collection of vintage handwritten recipes taken off of index cards found in colorful tin recipe boxes. Our mothers kept their recipes in boxes on top of their kitchen counters or stove tops. Recipes handed down from generation to generation. From great-grandmother, to grandmother, to our moms and now to us. What wonderful little pieces of history each recipe is. Here are a few for your consideration. I wanted to share what I found in my recipe box collection with you. When a name is attached to a card, I will pass the name along to you. Most were not signed, nor attributed to anyone individual, but all were handwritten. |
| Chicken Parmesan Italian 1 egg 2 pounds chicken parts 1/2 cups Italian flavored bread crumbs 2 Tablespoons shortening 1 can (10 3/4 ounce) Tomato Soup 1/4 can water 1/4 cup shopped onion 1/2 teaspoon each of garlic powder, basil, and oregano leaves - crushed. Shredded mozzarella cheese. Beat egg and 1 Tablespoon water. Roll chicken in egg mixture, then crumbs. In skillet brown chicken in shortening, pour off fat. Stir in soup, 1/4 cup water, onion, and seasonings. cover, cook over low heat for 45 minutes or until done. Stir occasionally. Sprinkle with cheese. Heat until cheese melts. Serve with grated Parmesan cheese and additional oregano leaves. Makes 4 servings. |
| Italian Sausage with Vegetables 1 pound sweet or hot sausages - equal amounts of each 1/2 cup chopped celery 1 package or 12 ounces - vacuum packed golden whole kernel corn with sweet peppers. 1 package - 10 oz frozen baby lima beans. Cut sausages into 1/2 inch slices. Cook in large skillet until well browned, 15 minutes. Push sausages to one side, sauté celery until soft. Stir in frozen and corn. Simmer 10 minutes, until heated throu |
| Jerri Greigs Spaghetti Sauce Recipe 1 lb. Ground Beef or 1 lb Round Steak, diced 3 Slices bacon, diced 1 Large Onion, Chopped 2 Large Stalks Celery, Chopped 1 tsp. Garlic Powder 1 Tbsp. Parsley 1 tsp. Rosemary 1/2 tsp Cinnamon 1 tsp Sugar 1/2 tsp. All spice 1/2 tsp Mace 1/2 tsp Thyme 1 tsp Worcestershire 2 Cans tomato Sauce 1 Can Water Salt Fry bacon partially, add beef and brown. Add onion and celery cooking until soft. Add remaining ingredients and cook slowly for 30 minutes. This Spaghetti Sauce recipe was on the flip side of Jerri Griegs Meat Ball Recipe. |
| Jerri Greigs Meat Ball Recipe 3/4 lb. Ground beef 1/4 lb. Ground pork 1 Cup fine, dry bread crumbs 1/2 Cup grated Parmesan cheese 1 Sprig parsley, chipped 1 Clove garlic, minced 1/2 Cup milk 2 Well beaten eggs Salt and pepper Combine all ingredients. Mix thoroughly. Form in small balls Brown in hot fat. Add to sauce and cook over low heat 15 minutes. This recipe was typed on an index card in an old fashion tin recipe box. The lady's name was written in pencil |
| Beef Parmesan 1 1/2 pounds round steaks - 3/8 " thick 1 egg beaten 1/3 cup grated Parmesan cheese 1/2 cup fine dry bread crumbs 1/3 cup vegetable oil 1 medium onion - minced 1 (6 ounce) cup tomato paste 2 cups hot water 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar 1/2 teaspoon marjoram 1/2 teaspoon oregano 1/2 pound Mozzarella cheese Dip meat in egg, roll in Parmesan cheese and crumbs. Brown steak over medium heat. Lay in shallow wide baking dish. In same skillet, cook onion over low heat until soft. Stir in rest and gradually add hot water, stirring constantly. Pour most of sauce over meat. Top with Mozzarella cheese and add rest of sauce. Sprinkle sugar on top. Bake 350 degrees for 1 hour. Makes 4 to 6 servings. |
| Porcupine Balls 1 pound ground beef 1/2 cup uncooked rice 1 teaspoon salt 1/8 teaspoon pepper 1 small onion - sliced 1/2 green pepper - sliced 1 Tablespoon shortening 2 1/2 cup tomato juice Dash nutmeg Salt and pepper to taste Combine ground beef, rice, salt and pepper. Form into small balls, about 1 1/2" diameter. Place in baking dish. In a skillet brown onions and green peppers in shortening. Add tomato juice, nutmeg, salt and pepper to taste. Pour over meat balls. Cover baking dish. Bake 350 degrees about one hour. Makes 8 porcupines. |
Italian Coffee Cake
2 1/2 cups of all purpose flour
3/4 cups of sugar
1 cups of brown sugar
1 teaspoon of salt
3/4 cups of salad oil
1 egg
1 teaspoon of baking powder
1 teaspoon of nutmeg
1 teaspoon of soda
1 teaspoon of buttermilk
3/4 teaspoon of cinnamon
Mix together flour, sugar, brown sugar, salt and salad oil. Blend will.
Save 3/4 cup of this mixture and add 3/4 teaspoon of cinnamon to
the part saved. Add to the remaining mixture the egg, baking
powder and nutmeg. Add soda to buttermilk and add to mixture.
Mix thoroughly and pour into greased pan. Sprinkle the mixture to
which the cinnamon was added on top of batter.
Bake about 45 minutes at 350 degrees. Cool and cut into squares.
2 1/2 cups of all purpose flour
3/4 cups of sugar
1 cups of brown sugar
1 teaspoon of salt
3/4 cups of salad oil
1 egg
1 teaspoon of baking powder
1 teaspoon of nutmeg
1 teaspoon of soda
1 teaspoon of buttermilk
3/4 teaspoon of cinnamon
Mix together flour, sugar, brown sugar, salt and salad oil. Blend will.
Save 3/4 cup of this mixture and add 3/4 teaspoon of cinnamon to
the part saved. Add to the remaining mixture the egg, baking
powder and nutmeg. Add soda to buttermilk and add to mixture.
Mix thoroughly and pour into greased pan. Sprinkle the mixture to
which the cinnamon was added on top of batter.
Bake about 45 minutes at 350 degrees. Cool and cut into squares.
| Chicken Cacciatore Makes 4 servings. 1 (2 1/2 - 3 lb) frying chicken, cut up. Flour 1 Tablespoon chopped parsley 1/4 cup Planter's oil 1/2 teaspoon oregano leaves - crushed 1/4 thyme leaves crushed 1/2 cup sliced green pepper 1 medium clove garlic, minced 1 cup sliced onion 1 can or 15 ounces tomato sauce 3/4 teaspoon salt and a dash of pepper 1/3 cup water 1/4 pound mushrooms, sliced. Coat chicken pieces with flour, heat planters oil in a large skillet. Brown chicken pieces, remove, and set aside. Saute onion, green peppers, and garlic in skillet, until onion is tender. Mix in tomato sauce, water, parsley, oregano, thyme, salt, and pepper. Add chicken, cover, and cook over low heat 45 minutes. Stirring occasionally, add mushrooms, and cook uncovered for 15 minutes or until sauce is desired consistency. |
| This recipe was found in a tin recipe box that looks to be from the 1960's. I don't know if the recipe is that old. It was handwritten on a sheet of paper from the Forest Glade Baptist Church - Mexia, Texas - David McMullen Pastor - that should help date when the recipe was written down. Amy's Lasagna Meat mixture: Brown 1 1/2 pounds ground beef. (Drain) Add 1 clove of minced garlic - or some garlic juice 1 Tablespoon parsley flakes 1 Tablespoon basil 1 No. 2 can of tomatoes 1 6 ounce can tomato paste. Simmer til thick. "It won't be exactly like spaghetti sauce. I usually don't put all the juice from canned tomatoes in." she wrote on the paper. Cheese mixture: In a big bowl Combine 24 oz. cottage cheese, 2 beaten eggs, 2 teaspoons salt, 1/2 teaspoon pepper, 2 Tablespoons parsley flakes, and 1/2 cup grated Parmesan cheese. Noodles: Cook one 10 oz. pkg lasagna noodles in boiling salted water till tender; drain and rinse in cold water. "An Italian friend of mine never uses lasagna noodles to make lasagna. She uses smaller wide noodles and says that's the way real Italians fix it - all mixed up, not layered." she wrote on the paper. Combine Casserole: Have 1 pound Mozzarella cheese sliced very thin (or grated). Place half the noodles in 13 x 9 x 2 inch baking dish, spread half cheese mix on. Add 1/2 the mozzarella cheese and 1/2 meat mix. Repeat layers. Bake 375 for 30 minutes. Serves 8 - 10 Then she writes, "I cook it 45 minutes to an hour because we like it drier. If I'm in a hurry, I mix all my meats and cheeses together and then spread that over the noodles, when I make the layers. Either way it taste the same. You can freeze this. Instead of making a big casserole, I sometimes make little ones in small Corningware dishes and freeze them until I need a dinner for 2 or 3 people." You won't believe this, but she drew a picture of the Corningware dish she used. You can plainly see it is the blue cornflower design! How cool was this lady! |
| Judy and Lib's Vegetables and Meat Balls 1 pound ground meat 1/2 cup milk 1 egg 1 cup soft bread crumbs - about 1 hamburger bun 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1 Tablespoon Worchester sauce sprinkled hot sauce 2 Tablespoons cooking oil cheese Mix milk, egg, bread crumbs, seasoning sauces together in a bowl. Add meat. Mix all. Form into small balls - about 25. Roll lightly and brown in cooking oil in a skillet. Pour off excess juice. Add some vegetables and simmer for 15 minutes. Sprinkle cheese over top. To reheat, add catsup and a little water and steam balls. |
| My mother's chicken cacciatore for crock pot. 2 to 3 pound of chicken 2 medium onions, thinly sliced 2 cloves garlic, minced 1 can (1 pound) tomatoes 1 can (8-ounce) tomato sauce 1/3 cup minced green pepper 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 teaspoon oregano 1/2 teaspoon crushed basil 1/2 teaspoon celery salt 1 bay leaf Layer onion slices in Slow cooker. Put chicken pieces on top of onion slices and add remaining ingredients. Cover and cook on Low 6-8 hours or High for 3-4 hours). Discard bay leaf, stir all ingredients in the pot. I used whole tomatoes so when the dish was finished cooking, I needed to use the serving spoon to cut them up; real easy to do. The first photo is how the dish comes out of the crock pot, the second photo is how the dish looks when the chicken is pulled apart with a fork. Serve over spaghetti. |
| Judy's Meat Ball Recipe 1 lb ground beef Ground round because of the fat content - you don't want the fat to come out and float to the top 1/2 cup cracker crumbs 1 egg - large 1 tablespoon soy sauce 3 tablespoons catsup 1 teaspoon onion salt - or my preference 1/2 teaspoon onion powder 1/4 teaspoon garlic salt - or my preference 1/2 garlic powder 1/4 teaspoon salt - or my preference 1 teaspoon salt 1/8 teaspoon pepper Mix and shape into balls. The meatballs should be a smidge smaller than a golf ball, just a little bigger than bite size. Put in a 3 Quart baking dish, heaped on top of each other or a crock pot will be just fine too. Set aside, do not cook yet. Now, In a medium sauce pan, cook one can jellied cranberry sauce One bottle chili sauce - I use the Kroger brand, I don' t remember what mom used. 4 tablespoons brown sugar 1 tablespoon juice lemon Cook over low heat until cranberry sauce dissolves Now pour over the meat balls Bake at 350 for 45 to 60 minutes Or in the crock pot on low for 3 to 4 hours If you are baking you will want to cover the dish, but i put a sheet of aluminum foil over the top - not tight, just to keep from making a mess. Of course you don't need to do this if you are cooking in a crock pot. I tell you these are the best meatballs you will ever eat. |
Italian Meat Balls in Cabbage Leaves
1 large, solid head cabbage
2 medium-sized onions
Salt and pepper to taste
1 pound ground beef
1 eg, slightly beaten
½ cup bread crumbs
Juice of one lemon
¼ cup milk
1 (8oz) can tomato sauce
Remove the outside leaves of the head of cabbage, wash, and put into a kettle of boiling water until wilted. Drain and cool.
Chop the remainder of the head of cabbage with the onions, spread in the bottom of a raster, and sprinkle with salt and
pepper. Combine meat, egg, crumbs, salt, pepper lemon juice, and milk. Shape this mixture into small oblong rolls and roll
each tightly in a wilted cabbage leaf. Place these rolls on top of the chopped cabbage and onions in the roaster and pour the
tomato sauce over all. Cover the roaster tightly and bake in a slow oven (300 degrees F.) for
2 hours. These quantities will make 8 to 12 rolls; allow 1 or 2 per serving, depending on the rest of the menu.
1 large, solid head cabbage
2 medium-sized onions
Salt and pepper to taste
1 pound ground beef
1 eg, slightly beaten
½ cup bread crumbs
Juice of one lemon
¼ cup milk
1 (8oz) can tomato sauce
Remove the outside leaves of the head of cabbage, wash, and put into a kettle of boiling water until wilted. Drain and cool.
Chop the remainder of the head of cabbage with the onions, spread in the bottom of a raster, and sprinkle with salt and
pepper. Combine meat, egg, crumbs, salt, pepper lemon juice, and milk. Shape this mixture into small oblong rolls and roll
each tightly in a wilted cabbage leaf. Place these rolls on top of the chopped cabbage and onions in the roaster and pour the
tomato sauce over all. Cover the roaster tightly and bake in a slow oven (300 degrees F.) for
2 hours. These quantities will make 8 to 12 rolls; allow 1 or 2 per serving, depending on the rest of the menu.
