|Vintage recipes for the potato from the decades of the 1950's through the 1970's.
Recipes include potato salads, sweet potatoes, Au gratin, mashed, fried, boiled, and all the ways
we cooked potatoes way back then
As American as apple pie, as versatile as ground beef, potatoes are a staple of our meals
yesterday and today.
You can use potatoes with every meal.
Homefries smothered with onions and green peppers for breakfast.
Sprinkle malted vinegar over your French fries for lunch.
Baked potato with sides of sour cream and butter scoops for dinner.
All Apple Recipes
Beef Dinners and Steaks.
Breads, Muffins, and Rolls.
Carry In Dishes
Chicken, Poultry Dishes
Cobbler & Crisp Recipes
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Gravy - Gravies
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Pancakes, Hotcakes, BuckWheats
Pickles and Picklers
Pies From Scratch.
Porkchops, Piggies, and other
Soups and Chowders
Vintage Recipe Books.
|You won't find a vintage recipe collection that does not include
potatoes in it's index.
Dad's would have hit the roof in the 50's, and 60's, without meat
and potatoes for their suppers. Mom's knew this and delightfully
complied with potatoes with every meal.
Here are some of those recipes for you to try.
|Old Fashioned Potato Salad Recipe
1 Cup mayonnaise
1 cup onions - diced
3 Tablespoons White Vinegar
2 t salt
1/4 t pepper
2 hard boiled eggs - chopped
6 cups cooked, peeled, cubed potatoes
2 cups sliced celery.
In large bowl, stir together first 6 ingredients. Add potatoes and celery,
toss to coat well. Cover, chill 4 hours. Makes about 8 cups.
|Penn Dutch Salad from Helen
Kramerâ€™s Recipe Box
Drain #2 can of small peas and
add one 2 oz. Bottle of green
stuffed olives, sliced.
Make dressing of 1/2 cup water
and 1/4 cup vinegar. Bring to
boil and add 1 tbs. Flour mixed
with 1 egg.
Cook until thickened.
Pour over peas and olives.
1/2 cup whole kernel corn and
some red chopped pepper many
be added if desired.
|Helen Kramer's Penn. Dutch Hot Potato Salad
Boil 5 medium sized potatoes. Mash and add one cube
butter. Sauté 1 medium chopped onion in 1 tbs. Butter
and 1/2 tsp. Salt. Add 1/2 cup water and heat. Add this
mixture to potatoes and mix well. Pour into greased
casserole and bake for 20 minutes in 250 degree oven.
Sliced cheese may be baked on to and diced celery may be
added to mixture. Serves 6
Mrs. Kramer had several Potato Salad recipes tucked away
in her recipe box.
|Potatoes Au Gratin
Blend 1 can cream of celery soup,
1/2 cup milk, 1 minced onion.
Prepare 5 cups sliced cooked
potatoes and 1 cup shredded
sharp cheese. In buttered
casserole, arrange layers of
potatoes, soup, and cheese. Bake
30 minutes in 400 degree oven.
|Golden Glazed Sweet Potato Recipe
8 medium sized sweet potatoes
or 2 cans (one pound -two ounces
each) sweet potatoes
2 tablespoons butter
1/4 cup light brown sugar, firmly packed
1/2 cup light corn syrup
Grated rind of 1/2 lemon
1 tablespoon lemon juice
Scrub raw sweet potatoes. Cook in
about 1 inch of boiling salted water in a
large saucepan, covered. 25 to 30
minutes or until tender. Drain, cool,
Combine butter, brown sugar, corn
syrup, lemon rind, and juice in a large
frying pan. Bring to boiling. Boil 5
minutes. Add peeled cooked, or canned
Cook over low heat, basting often with
syrup, 10 to 15 minutes, or until
potatoes are piping hot and well glazed.
|Sweet Potato Soufflé
from Betty Arledge
4 cups mashed sweet potatoes
1 cup sugar
1/2 cup milk
1/2 tsp. Salt
1/3 stick butter or margarine (melted)
1 tsp vanilla
Mix well, Pour into buttered pan.
1 cup brown sugar
1/2 cup flour
1/3 cup butter - melted
1 cup pecans
Crumble topping evenly over potato mixture. Bake
at 350 degrees for 35 to 45 minutes.
|Sweet Potato Rumba
4 cups sweet potatoes
1/2 stick butter
1/3 to 1/2 cup heavy cream
1/2 teaspoon nutmeg
1/2 teaspoon salt
`/4 cup sugar
2 Tablespoon rum
1 Tablespoon melted butter
1 Tablespoon grated orange rind
Combine first ingredients, adding only enough
cream to make mixture light and fluffy. Turn in 1
quart casserole. Brush top with melted butter.
Sprinkle with orange rind. Bake in preheated
oven 400 degrees 30 to 40 minutes or until
|Creamed Potatoes Au Gratin
Makes 6 to 8 servings
4 cups diced uncooked potatoes
1 1/2 teaspoon salt
2 cups milk
1/2 cup grated sharp cheddar cheese
1 Tablespoon chopped parsley
2 Tablespoons flour
1 cup cold water
1/2 stick butter
Place potatoes in sauce pan and cover
with water. Add teaspoon salt and boil
over medium heat for 20 minutes. Pour
off water and add remaining salt. While
has been dissolved in the cup cold water
and the butter. Stir well and cook 10
minutes more, until potatoes are tender
and sauce creamy. Tand thick. Serve Hot
|German Potato Salad
6 medium sized potatoes or 1 quart boiled
Cook potatoes in skins and remove skins while
hot. Cut into one half inch cubes. Add Hot
Dressing and heat until liquid is absorbed. If the
salad is to dry, add a little hot water.
One cup chopped celery may be added if desired.
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon
Combine first five ingredients. Add liquids and
slightly beaten egg. Dice bacon and fry until light
brown. Add grated onion and cook until tender.
Combine the two mixtures.
This dressing may be used with cooked spinach
or a green summer salad.
Slice and cut in pieces 1 quart of cold boiled
potatoes, 1 small onion and 3 hard boiled eggs.
Season to taste. Mix together. Use for dressing
1/2 pint of vinegar sweetened to taste, 1
teaspoon of mustard, a lump of butter the size
of an egg, 1 tablespoon of cream. Let this come
to the boiling point, and pour over the
ingredients; after stirring well, garnish with slices
of hard boiled eggs.
Serves 8 to 10 people
1 1/2 packages frozen potatoes - "I like
O'Brien's" she wrote in the margin..
1 can cream of celery soup
1/4 cup margarine
1/3 cup chopped chives
1 1/2 cup cheddar cheese (grated)
1 1/2 cup cornflakes crushed
1 pint sour cream
Defrost potatoes, heat butter and soup.
Blend in cheese, sour cream and onions.
Place all ingredients except cornflakes in
greased 9 x 12 inch casserole. Sauté corn
flakes in butter and sprinkle on top. Bake
uncovered in 350 degree oven for 45
To extend recipe: Use 2 full packages
potatoes and 2 cans soup, 2 cup cheese
and 1 1/2 pints or more of sour cream.
My Grandmother's Escalloped Potatoes
1 1/2 quarts sliced raw potatoes (Not
1 tablespoons salt
3 tablespoons butter
1 1/2 to 2 cups cream
Pat sliced potatoes dry with tea towel or
absorbent paper. Butter 1 2 quart
casserole, place potatoes, salt and dots of
butter in layers in the dish. Add enough
cream to just barely cover the potatoes.
Place casserole in a 350 degree oven for 1
hour to 1 hour and 15 minutes. Serves 6
|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
Home Remedies Medicines Recipes From Olden Times.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes I Have Eaten.