The first pig roast I ever went to was in southern Ohio, along the banks of the Ohio River
back in the mid 70's.

Can't recall their names, but they dug a pit, filled it with coals, laid a spit over top and stuck a
pig on it.  Basted that suckling all night and day.

Along with this roasted pig was still in the husk sweet corn, potatoes, turtle, rabbit, and
other various wild games and home grown vegetables.

O, yes, tubs filled with ice, cold drinks, and beer scattered about the party area.  The band
played bluegrass country.

When I say I'll try any thing once, this is the kind of "thing" I have in mind.

It was delicious.

O, yes, if my mother knew I was at such a party back then, she would have killed me.
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Old time, old fashion recipes are the best.
I run around here and there collecting those funny, colorful, small tin recipe boxes from
auctions, yard sales, and thrift shops.  Why, you may ask?  In order to share these with
you.

Each recipe on this site is taken from the handwritten index cards found in those recipe
boxes.

Yours free.  Enjoy a bit of our mother's past history.  The history of our mother's is partly
in the meals they served to their families on a daily basis.

We don't much take the time to do that anymore, but I hated to see this small slice of
history being lost with time.
Ham and Potatoes Au Gratin

1 ham steak, cut about 1/2 inch thick
1 medium sized sliced onion
1 package Au Gratin potatoes
2/3 cup milk

Trim fat from ham.  Heat fat in skillet to render bout 2 tablespoons of fat drippings.  Remove
fat pieces, discard.  Sauté onion in fat until soft.  Stir in potato slices, sauce mix, 2 1/4 cup
boiling water and the milk.  Cut ham into small pieces, (bite size) add to potatoes.  Bring to
boiling, stirring frequently, lower heat, cover.  Simmer 30 minutes or until potatoes are
tender and ham is hot.  Makes 6 servings.
Baked Pork Chops

2 Tablespoon Brown Sugar
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon mustard
1/8 teaspoon pepper
2 cans tomato sauce
1/2 cup water
Brown chops in fat.  Place in shallow greased baking dish.  Sprinkle
with brown sugar, lemon juice and seasonings.  Pour tomato sauce
and water over chops.  Cover and bake at 350 degrees.  1 1/2
hours or until tender.
Found in a recipe box from the late 1960's.
A Sausage Loaves Recipe


If you are clipping new recipes for your 1969 recipe file, you
will love our sausage loaves and hard boiled eggs.

This could very well be a brunch or a supper dish, or if you
add a salad of Boston lettuce, tomato eighths, and
cucumber slices with an oil and vinegar dressing.

It's a good hearty supper that needs only warmed crispy
crackers.  If no meal is a complete meal at your house
without a dessert, make it a warm rice pudding with light
cream or a chocolate pudding with a topknot of whipped
topping.

Chocolate pudding comes out of a can now as well as being
made up from a powder and milk.  There are two brands on
the market.  One is a product of Bounty, a Campbell Soup
company, and the other brand is General Mills' own Betty
Crocker.  If you haven't tried these puddings you have
missed some good eating.

So let's say that your menu for this supper consist of
individual sausage loaves, a salad, crisp crackers, a glass of
milk and a pudding.  Certainly falls in the budget category of
goods, and to my way of thinking sounds like very good
eating.

12 double crispy crackers
1 package bulk sausage or 1 pound of sausage
1 egg lightly beaten
1/4 cup of milk
2 tablespoons minced onion
1/2 cup peeled and minced tart apples
2 hard cooked eggs.


Between sheets of waxed paper, roll crackers into fine
crumbs.  Mix well with sausage, egg, milk, onions, and
apples.

Divide into four individual meat loaf pans, 4 1/2 x 2 1/3 x 1
1/2 inches, lined on the bottoms only with foil.  Press down
evenly, but gently.

Place in a shallow baking pan to take care of any grease that
may spill over.

Bake in preheated moderately hot oven (350 degrees) for
about 25 minutes, or until firm on top and drawing away
from sides.  Pour off any excess grease, remove from
pans.  Remove foil.

Garnish tops with sliced hard cooked eggs.

Makes four servings.

I like to sprinkle paprika on hard cooked egg slices.

It gives them a nice color.  However, if you prefer scrambled
eggs, you can serve scrambled eggs with the sausage
loaves.
Ham Loaf
from Janet Evans Circle

1 1/2 pound ground smoked ham
1 pound ground lean pork
(or 2 1/2 pounds ham loaf mixture)
1 cup torn pieces of bread
2 eggs beaten
1 cup milk
no salt
pepper if you like

Mix together bread, eggs, and milk.  Then add to the meat
mixture.  Using 3/4 cups measure of meat, shaped into
individual loaves.  Place in shallow baking dish. cover with glaze
and bake at 325 degrees for one hour.  Baste with glaze
several times while baking.

Glaze is one cup brown sugar, 1 1/2 tsp dry mustard, 3/4 cup
vinegar, 3/4 cup water
Mix sugar and mustard together, add vinegar and water and
cook to a thin syrup.  Makes about 6 to 8 individual loaves.
Pig Roast
Susanne's Ham and Noodle Casserole

2 Tablespoons Butter
1/2 cup chopped onions
1/2 cup green pepper
1 can cream mushroom soup
1 cup sour cream
(small) 1 package (8 ounce) noodles, cooked and drained
(8 ounce) 2 cups shredded Swiss cheese
2 cups cubed cooked ham (3/4 pound)

In 1 quart sauce pan melt butter.  Saut
e onion and green
peppers.  Remove from heat and stir in soup and sour cream.  In
a buttered 3 quart casserole layer 1/2 noodles, 1/2 sliced cheese,
and 1/2 of the ham and half of the mushroom sauce.  Repeat
layers twice ending with layer of noodles, cheese, and ham.  Bake
350 degrees for 30 to 45 minutes.
Ham Supreme

1/4 cup chopped green pepper
2 Tablespoon chopped onion
1/2 cup water
1 Tablespoon prepared mustard
1/2 teaspoon salt
2 cups cooked white rice
1 1/2 cup diced cooked ham
3/4 cup milk
pineapple slices
2 Tablespoon butter

Cook green pepper and onion in water until tender.  Add prepared
mustard, salt, rice, ham, and milk.  Cook, stirring until most of the
milk is dissolved.  Pour into well greased shallow baking serving dish.
Arrange pineapple slices on top.  Pour melted butter over top slices.  
Broil until slices are browned.
Ham and Chicken Aspic a la Cranberry

(Makes one 9 x 5 x 3 inch loaf)

3 Tablespoons unflavored gelatin
4 cups cranberry juice cocktail
3 Tablespoons lemon juice
2 Tablespoons vinegar
6 drops Tabasco
1 teaspoon salt
1 small onion, grated - very finely chopped
1 cup diced cooked ham
1 cup diced cooked chicken
1 cup finely chopped celery

Soften gelatin in 1 cup cranberry juice.  Stir
over low heat until gelatin is dissolved.  
Add lemon juice, vinegar, Tabasco, onion, and
remaining cranberry juice.
Chill until thickened.
Fold in remaining ingredients.
Pour into 9 x 5 x 3 loaf pan and chill until firm.
Take our of mold and garnish with crisp salad
greens, radishes slices and strips of cucumbers.


Corn Dogs

3/4 cups corn meal
2 teaspoons sugar
1 cup flour
2 tablespoons fat
3/4 cup sweet milk
1 egg slightly beaten
1 teaspoon salt
1 1/2 teaspoons baking powder

Mix and sift dry ingredients and cut in fat. Add
egg and milk.
Makes 12 to 15 dogs.  365 degrees

This is all the lady wrote on the card.  I don't
know if you bake them, fry them or how you
cook the dogs, but there is her coating recipe.
Savory Ham Pie

3 tablespoons chopped onion
1/4 cup chopped green peppers
1/4 cup fat
6 tablespoons flour
1- 10 ounce can condensed chicken soup
1 1/3 cups milk
1 1/2 cups diced cooked ham
1 tablespoons Lemon Juice
1 package frozen peas
1 recipe cheese biscuit dough
Sauté onion and green peppers in fat - (use your own
judgment on fat needed)  Stir in flour, add soup and milk and
thicken.  Add ham, lemon juice and peas.  Mix and pour into
greased baking dish.  Roll out biscuits or Bisquik dough.  Add
1/2 cup grated American cheese to dough and arrange on ham
mixture.  Bake in got oven 450 degrees for 15 minutes.  Reduce
heat to 425 degrees and bake 10 minutes longer.
I have many vintage recipe booklet, pamphlets, and other old
recipes forsale on this site.  Here is a pork recipe from a
1952 recipe
Pillsbury Winning
booklet forsale.  If you like this recipe, you will
want to own them all.

Pork and 'Tater Pie
Senior Winner by Mrs. Loretta Secret, Monrovia, California
A new version of the typical English pork pie.  Tastefully seasoned
ground pork and potatoes are baked together between flaky and
rich pastry crust.  Simple to prepare with either fresh or leftover
pork.

Bake at 400 degrees F. for 40 to 50 minutes.
Serves 4 to 6

Sift together 2 cups sifted Pillsbury's Best Enriched Flour* and 1
teaspoon salt

Cut in 2/3 cup Homogenized Spry until particles are the size of small
peas.

Sprinkle 6 to 7 tablespoons cold water over mixture, tossing lightly
with fork until dough is moist enough to hold together.  Form into
two balls.

Roll out half the dough on floured pastry cloth or board to circle 1
inch larger than inverted 9 inch piepan.  Fit loosely into piepan.

Turn pork-potato filling into pastry-lined pan.

Roll our remaining dough.  Cut slits to allow escape of steam.  Place
over filling.  Fold edge of top crust under lower crust; seal and flute
edge.

Bake in moderately hot oven (400 degrees F.) 40 to 50 minutes.

Pork-Potato Filling
Cook 1 pound ground pork** in skillet.  Drain off excess fat.
Add 2 cups cooked potatoes, diced.  1 teaspoon salt, 1/2 teaspoon
French's Savory, 1/4 teaspoon French's Sage, 1/8 teaspoon
French's Cinnamon, 1/8 teaspoon French's Cloves, 1/8 teaspoon
French's Pepper and 1/2 cup water***.  Mix thoroughly.

*If you use Pillsbury's Best Enriched Self-Rising Flour (sold in parts
of the south), omit salt in pastry.
**If desired, 2 cups leftover cooked pork, diced, may be used.  
Increase liquid by 1/4 cup.
*** If desired, 1 cup vegetable liquid may be substituted for water
and 2 cups drained, cooked vegetables added.
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

Homemade Remedies Recipes -
Recipes our grandparents used from a
poultice, mustard plasters, gargles and
paste.
Photo marked simply 3-49
The back of this photograph was marked,
simply March of 1949.
Ham Supreme recipe
The photo reads - Aug. 1954
Yummy Cantonese Apricot Pork
1 1/2 pounds boneless pork - try to get
lean, if available
2 Tbs. salad oil
2 cups sliced celery
1/2 cups sliced onions
2 large minced garlic cloves
1/3 cup soy souce
1/2 tsp powdered ginger
chestnuts, drained and sliced
1 can apricot halves, drained - 30 oz can
sea salt and black pepper - to taste
rice
Slice thin strips of pork.  Heat oil in pan,
add celery, onions and garlic.  Stir over high
heat until tender.  Remove vegetables and
add pork to the pan.  Stir and fry your pork
over high heat until browned, then add in
soy sauce and ginger.  Lower heat, add the
begetables plus the water chestnuts.  Heat
until all is hot, stirring all the time.  Remove
from heat, add apricots. Stir and serve over
rice.