|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 a malted vinegar over your French fries for lunch.
Bake a 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 and
Pickles and Picklers
Pies From Scratch.
Porkchops, Piggies, and other Oinkers
Soups and Chowders
Vintage Recipe Books.
|You won't find a vintage recipe collection that does not include potatoes in it's
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
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 Kramerâ€™s Penn. Dutch Hot Potato Salad
Boil 5 medium sized potatoes. Madh and add one cube butter. Sauteâ€™
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
|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
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, and peel
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 sweet potatoes.
Cook over low heat, basting often with syrup, 10
to 15 minutes, or until potatoes are piping hot and
|Sweet Potato Souffle
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
|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.
|German Potato Salad
6 medium sized potatoes or 1 quart boiled potatoes
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
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. SautÃ© corn flakes in butter and
sprinkle on top. Bake uncovered in 350 degree
oven for 45 minutes.
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 Idaho's)
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 inlayers 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
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
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
Home Remedies Medicines Recipes From Olden Times.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes I Have Eaten.