|Roast Bologna Recipe - 12 servings
This recipe was in a old pink tin recipe box. I have placed it in the â
€œUnusual Recipesâ€� category. Roasting bologna is unusual, I think.
I wonder why she didnâ€™t use ham?
The recipe belonged to Ruth McMikle
Skin one 3 lb. bologna. Score surface to form diamond pattern. If
desired insert a whole clove in each diamond. Place the bologna on rack
in shallow roast pan. Bake in (350) oven for 1 hour and 30 minutes.
Brush several times with pineapple juice or other fruit juice while baking.
Cottage Cheese Sticks
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk
Preheat oven to 425 degrees Lightly grease 2 cookie sheets.
Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture
Combine cottage cheese and milk. Add to the flour mixture stirring to
form a soft dough. On alightly floured surface, divide dough into 12
parts. With palms, roll each part in pencil thin strips about 14" long.
Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire
rack and cool. Makes 24.
|Sugar Candy Treats History of Candy Candy History Part Deux Rice Crispy's Treats.
Celebrities Favorite's Weird Candy Trivia. Growing Candy.
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Vintage Recipe Books.
|Unusual, interesting or just plain weird.
Recipes or information on this page is whatever I find unusual,
interesting or weird.
Like the first recipe, roast bologna, who roast a whole roll of bologna?
There is more, read on...............................
|From the kitchen of Mary Hairston
Add one envelope unflavored gelatin to 1/4 cup cold coffee and let
stand 5 minutes. Stir into 2 cups scalding hot coffee. Add 1/2 cups
sugar and 1/2 teaspoon vanilla. Cool. Refrigerate about 4 hours or
until firm. To serve, spoon into deep sherbet cups. Pour over each
serving one tablespoon sweet cream or whipped cream.
"P.S. I substitute Irish Whiskey for the vanilla (sometimes). Just any
measurement will do.", she wrote in a notation at the bottom of the
1 1/2 block butter
2 or 3 medium onions
1/2 bell pepper
2 or 3 ribs of celery
1 can Rotel tomatoes
SautÃ© above ingredients about 4 hours. Do no Add any water
Add 1/2 lemon
dash Worcestershire sauce
Parsley and 2 buttons squeezed garlic
Add: 1/2 to 2/3 cans mushrooms soup
Lastly add 1 quart and 1 pint - cleaned - shrimp or crawfish.
This was all she wrote on the recipe card. This comes from the
journal I purchased and was shipped to me from Georgia. But I have
notices, many of the newspaper clippings were from a Houston,
Texas newspaper, called the Houston Chronicle - this paper was
dated Thursday, August 17th, 1972. Some earlier clippings were
dated 1968. I also wanted to note some grocery prices back then. I
do not know what newspaper or date they come from.
Puff's Facial Tissue 200 Ct. 2 Ply. Pkg. .27 cents
RF Long Spaghetti 2 12-oz. Pkgs .39 cents
Seven Seas French Dressing 8 oz. Btl. .22 cents
Charmin Toilet Tissue 4-Roll Pack .39 cents
Jeno Cheese Pizza Regular Size .29 cents
Gebhardt Enchilada 2 1/2 Can .49 cents
Delsey Toilet Tissue 2 Rolls .27 cents
Puss N' Boots Gourmet Cat Food 6 1/2 - Oz. Can .10 cents
My how times have changed. Makes you wonder.......what's life all
This recipe was written just like this, so your guess is better then mine.)
5 for 12
4 cans - Number 2 - 2 1/2 pounds hominy)
1 cup cream mushroom soup
1/2 pints whipping cream
2 small can parmesan cheese
1/2 cup almonds
1/2 teaspoon red pepper
1/2 teaspoon black pepper 1/2 teaspoon salt
1 Tablespoon white celery seed
Top with bread crumbs and cook at 325 for 30 minutes.
Uncle Will also volunteered the following
salt and pepper
grate 2 green peppers
large can pineapple - crushed
do not drain. use Doles
Cover with foil and bake for an hour - 350 degrees.
|How to Preserve Eggs
Now that eggs are dearer as a rule than they have been for years, many people are inquiring
about the methods of preserving them. The old way was to pack them in salt or lime. This
served the purpose, but it gave the eggs a very strong taste.
The approved method now is the one which calls for the use of "water glass," or silicate of soda.
This is a thick, syrupy liquid which can be had at most drug stores for about 10 cents a pound,
and a pound is enough to treat five dozen eggs, so that the cost of preserving is about two cents
There are several grades of water glass, and it is wise to get the best. To prepare the solution,
stir one part of the silicate of soda into sixteen parts of water which has been boiled, cooled and
It is essential to have the eggs fresh, or the experiment will not be a great success. Those over
three days old should not be used, as the air has already had a chance to penetrate them. The
very best way is to keep the solution made up ready and put the eggs into it just as soon as they
are brought in from the nest, if you have your own chickens. It is worse then useless to try to
preserve eggs that are not fresh or that have been cracked or washed.
|Cold Cut Pie
She write, "Make it ahead of time and be the coolest cook in town.
An you need to complete the menu is a tossed salad or some sliced
tomatoes, a basket of bread or rolls, a pitcher of ice tea and dill
Prepare the filling:
1 pound potatoes (about 3 medium)
1/3 cup vinegar
1 tablespoon prepared mustard
1 teaspoon seasoning salt
1/2 cup sliced celery
1/2 cup diced green pepper
1/4 cup minced onion
1/4 cup pickle relish
3 hard cooked eggs, diced
1/2 pound boiled ham or 1 can (12 oz.) luncheon meat, diced
1/2 pound salami, diced.
Cook the potatoes in boiling salted water until barely tender - still firm
in the center
Meanwhile, combine remaining ingredients. Then potatoes are ready,
peel, dice; add to filling mixture. Chill for 2 hours.
Fix the dressing and crust:
1 envelope unflavored gelatine
1/2 cup water
1 pound sliced bologna
1 cup mayonnaise
1/2 cup commercial sour cream
Place gelatine and water in small sauce pan and let stand two minutes,
then heat to the boiling point, stirring until gelatin is dissolved.
Remove from heat. While it cools a bit, line a ten inch pie plate with
bologna, overlapping the slices. Now, using rotary beater, combine
the gelatin mixture, mayonnaise, and sourcream. Chill till gelatin is
just slightly thickened - about 20 minutes. Fold in filling mixture;
spoon into bologna "crust". Chill at least 3 hours. (Store in
refrigerator up to two days if you wish.) Serves six as a main dish.
|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
Read "Santa and the Magic
Key". An entertaining story for
the holidays, plus recipes for
your Christmas. A story by
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
(With Apologies to Jean
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
Grandma Irwin's Story of
Courage and Swit Tater Biskits