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.
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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..
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.
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.
