Celebrities Favorite's Weird Candy Trivia. Growing Candy.
A collection of free vintage homemade soup recipes taken from vintage recipe cards. Back in the days when moms stayed home and took care of the home, while dads went to work.
7UP, Coke, Pespie and Dr. Pepper.
Angels and Devils.
All Apples.
Barbeques
Beef Dinners and Steaks
Breads, Muffins, and Rolls
Cake Recipes
Casserole Dishes
Carry In Dishes.
Candy.
Chicken, Poultry Dishes
Chow Mein
Cobbler & Crisp Recipes
Cookies
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers.
Fudge.
Gravy - Gravies.
Helpful Hints
Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Marshmallows
Marshmallow Creme Recipes.
Mexican.
Pancakes, Hotcakes, BuckWheats and Syrups
Pickles and Picklers
Pies.
Pizza Pies.
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding
Salad Recipes
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes.
Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
How many of us remember that chicken noodle soup mom would bring you when you were too sick to go to school.
My Mom thought chicken noodle soup would cure everything. My bout of mumps, my measles, chicken pox, and my sore throats, chicken soup was feed to me as faithfully as the doctors prescribed medications.
But, you know what? I would be sick all over again for a bowl of my moms chicken noodle soup today.
Then there were just those lazy Saturday afternoons in the middle of winter when out would come the TV tray and mom would laden it with all of my favorite goodies as a child.
Sandwich, chips, soup, and pickle. O, and a wonderfully cold coke in an aluminum glass. A glass which would keep your cold drink cold in any weather.
Enjoy some free recipes from other's past. I collect vintage recipes from handwritten recipe cards. The ones in those little tin recipe boxes, all moms use to keep..
My Mom's
Winter Bean Soup - I love this soup to this day. She called it a soup, but it is much thicker than a soup. You could eat it with a fork on the second day. I believe it was a recipe from her mother.
A little over a pound of beans - combination of beans works best. Lima, pinto, northern, blackeye, barbanzo, kidney, lentil, navy, just what ever you have on hand.
2 ham hocks (I've used the store bought ones, for flavoring)
Mom use to fry fresh sausage and set it aside. (I use a 1 pound smoke sausage - sliced )
She said add a good pinch of salt, (I use 1/4 teaspoon salt )
She said add a good pinch of chili powder, (I use 1 teaspoon chili powder )
Juice of one real lemon
1 tablespoon minced garlic (She said 3 cloves, I used store bought minced garlic from a jar)
1 pound, twelve ounces of tomatoes - I used the whole and "spoon" cut in the pan. (That just means I want the easy way and don't use a knofe.)
Soak beans over night in a couple quarts of water. After soaking, drain, run some water over the beans and let drain. Return beans to pot, add 2 quarts of fresh water, bring to a boil, reduce heat and let simmer uncovered for about 2 1/2 hours. Now add all the other ingredients, with the exception of the smoked sausage. Set it aside. Simmer beans for about 25 minutes, then add smoked sausage. Let heat for another 5 to 10 minutes until the sausage gets hot.
by Jody Johnson
2 Tablespoons oil
3/4 cup chopped onion
6 cups chicken broth
8 oz. very fine noodles
1 tsp salt
Pepper to taste
2 pkgs. frozen chopped broccoli
1/8 tsp garlic powder
1# processed American cheese cubed
6 cups milk
Sauté onions in oil 3 minutes. Add chicken broth.
Heat to boiling stirring occasionally.
Gradually add noodles and salt so that mixture continues to boil.
Cook uncovered 3 minutes stirring occasionally
Stir in broccoli and garlic
Cook 4 minutes.
Add milk, cheese, and pepper.
Cook until cheese melts, stirring constantly.
Serves 12
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.
A soup from Judy Vetter
3 quarts rich chicken broth
1 1/2 finely diced celery
1 1/2 cup grated carrots
3/4 cup finely chopped onion
Cook vegetables in broth until they are tender, usually 15 to 20 minutes.
Mix: 1 cup flour
1/3 to 1/2 cup milk
2 eggs beaten
1/2 tsp. salt
Beat eggs, add salt, add flour and milk gradually. Batter should be about the consistency of pancake batter. Pour batter from pitcher onto a wire whisk (keep turning whisk). This will break up the spaetzle into small pieces. Simmer until pieces are tender. Serve with sprinkles of chopped parsley. This is a good hearty soup.
Serves 10 to 15 people.
by Ethel Anne Flugge
2 pounds beef chuck cut into 1 1/2 inch cubes
4 Tbsp. flour
4 Tbsp. salad oil
1 can beef consommé
1 large onion
6 large potatoes, cut in 1/4 inch slices
1 clove garlic
2 pounds carrots, cut in 1/4 inch slices
1/2 tsp. Italian herb seasoning
2 pints green beans
5 to 6 (16 ounce) cans tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 tsp. basil
2 tsp. rosemary
1 tsp. oregano
6 ribs of celery, sliced on bias
Dust beef with flour. Using a large heavy kettle, brown meat in hot oil. Add consommé and next 10 ingredients.
Cover and bake 2 1/2 hours in a 350 degree oven. Add potatoes, carrots, and celery. Cover and bake 1 1/2 hours. Add green beans and bake 30 to 45 minutes or until done.
Homemade chicken soup is so good, you will know why companies tried to can it. I just made this soup the other day and wow! 12-22-08
Chicken-Vegetable Soup
About 6 chicken thighs, with skin
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
Carrots - quartered
Celery - quartered
1 medium onion
New Red Potatoes - cut in pieces
1 bayleaf
Put all ingredients in the slow cooker pot and add water. Cover and cook on low 5-6 hours or High for 3-4 hours.
Stir and serve.
Soup Stock Recipe from the 1930's
1 pound bone
1 pound meat
1 quart cold water
1/2 cup minced onion
1/2 cup carrot
1/2 cup turnip
1 teaspoon salt
6 peppercorns
1 teaspoon sweet herbs
1 small bay leaf
1 sprig parsley
1 piece celery root
4 cloves
Cheap cuts of meat, shin, neck, or joints and small scraps of meat, such as the flank end of the steak or leff overs and bones of roast, may be used for soup stock. Cut the meat into small pieces. For each pound of meat and bone use anout 1 pint of water. Put the meat and bone into cold, salted water. Let soak for an hour. Then let simmer gently about 3 hours. During the last hour of cooking add from 1/2 cup to a cup of mixed vegetables for each pound of meat. Mixed herbs and spices may be tied in cheese cloth and added, and left in simmering soup as long as desired. The froth should be skimmed from stock as it rises, if clear soup is desired. When cooking soup stock in a fireless cooker add the vegetables in the beginning.
Cream of Tomato Soup - 1930's recipe
1/2 can or 1 pint tomatoes
2 teaspoons sugar
1/4 teaspoon soda
1 teaspoon salt
Pepper
1 quart milk
1 slice onion
1/4 cup flour
1/4 cup butter
Stew tomato and sugar, strain, add soda and seasoning. Scald milk in double boiler with one slice onion. Add flour well blended with butter; cook thoroughly. Remove onion from milk. Combine mixtures, adding tomato to milk slowly, strain, serve at once in a hot dish.
Scotch Broth - 1930's recipe
3 pounds mutton from the neck
2 quarts cold water
2 tablespoons salt
1 sliced carrot
2 sliced onions
4 stalks celery
4 tablespoons barley, soaked overnight
Remove the skin and fat from meat that has been wiped with a damp cloth. Cut the meat into small pieces, put into the kettle and add the water. Heat gradually to boiling point, skim, and cook about 2 hours, adding vegetables at the end of the first hour. Strain, cool and remove any fat. Reheat to boiling point, add barley and cook until the barley is soft. The meat should not be thrown away, but used in stews, croquettes, or meat cakes. If combined with a little broth, the flavor is restored.
1 pound ground beef for meat loaf
1 can manwich sauce
1/2 cup seasoned dry bread crumbs
1 egg slightly beaten
2 tablespoons instant minced onion flakes
2 teaspoons chili powder
salt to taste
1 teaspoon celery flakes
1/2 t oregano
2 beef bouillon cubes
4 cups water
In a bowl, combine meat, 1/4 cup sauce, bread crumbs, egg, 1 tablespoon onion, 1 teaspoon chili powder and salt. Mix well. Form into 20 - one inch - meatballs. In a Dutch oven or large pan, combine the remaining sauce, onion, chili powder, celery flakes, oregano, bouillon cubes, and water. Heat to boiling. Add meatballs one at a time. Reduce the heat and cover. Simmer for 25 minutes. Makes 6 to 8 servings.