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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.
Vintage Italian Recipes
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.
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.  Saut
e 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.
Home

Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  
A
delightful little
Christmas story
with mouthwatering  
recipes for
the most wonderful time of
the
year!

Read "Santa and the Magic
Key".  
An entertaining story for
the holidays, plus
recipes for
your Christmas
.  A story by
Robin Wallace.

Read "Easter and Where NOT to
Hide Eggs"  
Memories of Easters
past and a
few vintage recipes.

Logan's Halloween Story -The
original
story won first place in
sixth-eighth
grade division of
Southeastern Middle
School,
2005 by Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our
very history's are
defined by the foods
we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean
Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of
Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when
we went out where relatives were
buried in the tiny, local
cemeteries and thoroughly
cleaned up each grave
site,
carrying away branches that may
have fallen in the
winter.................."

Grandma Irwin's
Story of
Courage and
Swit Tater Biskits
Recipe
.
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.
Italian dishes
Italian Sausage with Vegetables
Porcupine Balls
Chicken Caciatore
Chicken Cacciatore Crock Pot