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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 Mozzerella
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.  
Sauté 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 gravesite, 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