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Vintage Recipe Books.
Ah, the vegetable bin.  If you are a mother, trying to get her kids to eat their vegetables, then
try a few of the recipes below.

I remember both my parents, "Eat your vegetables. Clean your plate.  Don't you know kids in
China are starving?"

I don't know what one had to do with the other and with all that starving going on in China,
during those decades,  it's a wonder China still exist.

Now, I understand there is real poverty in the world, and I am not making light of that.

I am,  however,  poking fun at my parents and their rational in attempting to creating clean
vegetable platters of my sister and me.

I liked vegetables, but there is only so much food you can stuff in your stomach at any one
sitting.  So, if, I must stuff something there, I always preferred the more fattening tasty foods.

This is, perhaps, why I am a bit puffy myself now.

A better approach from my parents would have been, "Eat your vegetables and you will be thin
forever."  A much better rational for teenage girls in the 60's and 70's.

I know I would have listened..................Yea, right.
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Now, here are the free vegetable recipes taken from
index cards written during the decades of the 1950's,
60's, and 70's.

Mom's everywhere are still making us eat our vegetables.
Homemade Pioneer Beans

1 pound dried Lima beans
1 pound smoked sausage, sliced
1 bunch of green onions, chopped
1/2 teaspoon garlic powder
4 beef bouillon cubes
3/4 teaspoon Tabasco sauce
6 cups of water

Traditional Way:
Place all ingredients in a large saucepan and mix well.  Bring to a boil.  
Cover and simmer on low for 2 - 3 hours or until the beans are tender,
stirring occasionally.  Add water if necessary.  Serves 4 - 6.

Modern Way:  Place all the ingredients in a slow cooker.  Mix well.  Cover
and cook on high for 8 to 10 hours.  Serves four to six.
Mushroom Rice

3 cups of cooked rice which has been cooked in chicken broth
1 can or 4 ounces of sliced, drained mushrooms
1 can of cooked green peas
2 Tablespoons melted butter
1/4 teaspoon onion powder
salt and pepper to taste

Combine rice, mushrooms, peas, butter, and seasonings.  Heat
until are hot.  About 3 to 4 minutes.  Toss lightly.  Makes 6
This recipe could have been in the pork section, but it had more
vegetables then pork, so I decided to add it to the vegetable recipes.

Southern Style Ham and Vegetables

4 servings of sliced cooked ham
1/4 teaspoon caraway seeds
2 tablespoons butter
1 can of cream of chicken soup
1/2 cup sour cream
1/4 cup water
1 package or 10 ounces of frozen Brussels sprouts that have been
cooked and drained.
1 can or 17 ounces potatoes that have been drained.

In a skillet, brown the ham with caraway in butter.  Remove to heated
platter, keep warm.  Stir soup, sour cream, and water into drippings.  
Now add Brussels sprouts and potatoes.  Heat, stirring occasionally.  
Arrange vegetables mixture around the ham on the platter.  Makes 4
Vegetable Meringues

Cook 2 pks. Frozen broccoli or asparagus.

Drain and arrange into 6 heaps or servings on a
cookie sheet. Beat 2 egg whites stiffly. Fold in
1/4 cup mayonnaise, 1/4 tsp. Dry mustard, salt
and pepper to taste. Spoon meringue on each
heap and broil 3 or 4 minutes.
Quick Minted Peas by Ronnie Rice

Cook 1 pkg. Frozen peas, drain.

Add 1/4 tsp. Pepper, 1 tsp. Butter, 1/3 cup mint
jelly and salt to taste.

Heat and serve

The owner of this recipe, Edna, wrote delicious
on the side of this recipe card. How cute is that?

1 Bunch carrots sliced and cooked until tender.
1 onion sliced thin
1 mango (if you ant)
1 can Campbell
's tomato soup
1 tablespoon Worcestershire Sauce sauce
1 teaspoon prepared mustard
1 cup sugar
1/2 cup vinegar and 1/2 cup oil

Mix last 6 ingredients and heat. Put carrots and
onions in. Simmer just enough to heat well.
Hollandaise Sauce and Broccoli

combine one can Cream of Mushroom Soup
with 1/3 to 1/2 cup mil and heat.  Add 2
tablespoons each butter and lemon juice.  Add
2 egg yolks, slightly beaten. Simmer until just
thickened , about 5 minutes, stirring
constantly.  Pour over cooked broccoli.

Tartar Sauce
1 2/3 cup mayonnaise
3 tablespoons chopped pickle relish
1 to 1 1/2 tablespoon minced onion
2 tablespoon vinegar
Combine all ingredients, chill and serve.
Makes two cups.
Vintage vegtable recipes.
Baked Spinach from
Ginny Riffle

1 can chopped spinach
1/4 to 1/2 cup cracker
1 tsp. Chopped or grated
1/8 lb of Velveeta.  Chop
into chunks and add 1/2 t.
Bake 350 degrees for 40
Corn Pudding
from Carol Gallaugher

2 cans creamed corn
4 tbsp. Flour
1/2 cup sugar
2 eggs
1/2 cup milk
4 tbsp. Melted butter

Mix and bake in a greased casserole dish.  Bake
at 350 degrees for 1 hour or until a knife comes
out clean from the center of the casserole.
Roasted Zucchini
from Jill Haller

4 zucchini
1/2 t. Salt
1/3 cup crumbled Romano,
Parmesan, or Feta Cheese
1/3 cup  dry bread crumbs
1 Tablespoon capers
1 teaspoon oregano
3 Tablespoons vinegar
1/4 cup olive oil
1/2 t. Black pepper

Heat oven to 400 degrees.  Trim
zucchini and slice into rounds.

Spread 1 T. Oil in bottom of 9 x 13
dish.  Add zucchini.

Sprinkle with salt and pepper and
drizzle another spoonful oil.  Bake
for 15 minutes.  Combine cheese,
bread crumbs, remaining oil, capers,
and oregano.

Remove zucchini from oven.  
Sprinkle with vinegar and stir.

Top with bread crumb mixture and
return to oven for 30 minutes.

Serves 4.  Great with grilled chicken.
Calico Beans

1 pound ground beef
1/2 cup onions - Brown and drain
1 16 ounce pork an beans, undrained
1 16 ounce can red beans, undrained
1 16 ounce butter or great northern
beans, undrained
1 teaspoon dry mustard
1/2 pound bacon
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vinegar
salt and pepper to taste
Mix all ingredients.  Bake for 45 to 60
minutes at 350 degrees or cook on stove
top at low hear uncovered for 2 hours.

1 head of broccoli - cooked till tender, but
still crisp
1/2 cup grated cheddar cheese
1 cup cream of mushroom or cream of
chicken soup
1 small onion - chopped
1/2 cup mayonnaise
Mix all together, Add crushed cracker
crumbs on top or the onion rings.  Bake
30 minutes at 350 degrees.
Marinated Avocados and Tomatoes

2 cloves garlic
1 teaspoon salt
1 teaspoon dry mustard
1 Tablespoon Horseradish
1/2 teaspoon paprika
1 teaspoon dried basil leaves
1/2 cup catsup
1/2 cup lemon juice
1 cup salad oil
2 medium tomatoes
2 large ripe avocados
Salad Greens

Combine dressing ingredients in jar with tight lid.
Shake to mix well.
Core tomatoes and slice thinly. Cut avocados in half lengthwise.  Slice lengthwise.  
Arrange tomatoes and avocado slices in large shallow glass dish.  Shake dressing
and pour over covering completely.  Refrigerate covered for 2 hours.  Drain slightly
and serve on salad greens.
6 - 8 servings.
Mimi's Broccoli

3 boxes chopped Broccoli
Cook till barely tender.  Drain well.  Double boiler - 1 roll old English Cheese.  Break
up. Pour can mushroom soup.  Crush clove of garlic.  Cook until melted. Mix
broccoli and cheese sauce.
Cover with sprinkling of crumbs.  Bake until bubbling.  350 degrees.

(I have never hear of Old English Cheese, but this is what was written)

I received an email today - Nov. 1, 2009 - from Abagail.  Here is what she had to

"Hi Starla,
 Well I must say I just love your site. I was looking up some recipes. I don't know
if you have found this or not but When I saw old English cheese I too wondered
what it was so I looked it up and I found a few people wondering also I found it
here .
https://www.kraftrecipes.com/ .

But basically it just means sharp cheddar cheese! Amazing the different words
they used! Have a great day!

The minute I read the email, I remembered the cheese.  Although different today, if
I am not mistaken, it was wrapped in a sort of wax paper with a really cool design.  
I looked through a bundle of old magazines and found this photo. Magazine from
Hawaiian Ginger Beets

1 can pineapple tidbits
1/8 cup vinegar
1/3 cup water
1/3 cup sugar
4 Teaspoons cornstarch
1/2 teaspoon salt
1/2 cup sliced onions
2 Tablespoons butter
2 jars (one pound each) small whole beets, drained
2 Tablespoon chopped preserved ginger

Drain syrup from pineapple and save.
Combine pineapple syrup, vinegar, water, sugar,
cornstarch, and salt!
Blend.  Sauté onions in butter until onions are limp.  
Add syrup mixture, cook stirring constantly until
thick and clear.  Add beets and simmer - simmer to
blend flavors about 15 minutes.  Just before
serving, add pineapple tidbits and heat.
Makes 6 servings.
Spinach Madeline

2 packages frozen chopped spinach
4 Tablespoons butter
2 Tablespoons flour
2 Tablespoons chipped onion 1/2 cup evaporated milk
1/2 cups Vin de liqueur
1/2 teaspoon black pepper
3/4 teaspoon celery salt
3/4 teaspoon garlic salt
1/2 teaspoon salt
6 dozen red
cheese - 4 or 6 ounces
1 teaspoon Worcestershire
Red pepper to taste

Cook spinach.  Drain, reserve liquid.  Melt butter in sauce
pan, add flour, stirring until smooth, but not brown.  Add
onion, cook until soft, not brown.  Add liquid slowly,
stirring constantly.  Cook until smooth and thick.  Add
seasonings and cheese, which has been cut into small
pieces.   Stir until melted.  Combine with cooked spinach.
Can be served immediately or put in casserole, topped with
buttered bread cubes and refrigerate overnight or can be
frozen and reheated for later.
Easy Stuffed Peppers

This recipe comes from the collection of Mrs. Mabel J.
Fontaine - circa 1959

6 medium sized green peppers
1 cup of soft bread cubes
1 egg, slightly beaten
2 tablespoons of minced onion
1 pound of ground beef
1/2 teaspoon of salt
dash of pepper
1 can or 1/4 cup of tomato soup

Remove tops and seeds from peppers.  Steam shells for
about 5 minutes.  Combine and mix the remaining
ingredients, using only 1/2 can of tomato soup.  Mix
well. Fill the peppers with the stuffing and bake in
moderate oven, 375 degrees for 30 minutes.  Then pour
remaining 1/2 can of soup over the peppers.  Continue
cooking, 15 minutes longer.  Serves six.
Green Tomato Mince Meat
A 1950 something recipe.

Recipe belonged to a Mrs. Raymond Strawder.
1 peck of green tomatoes, chopped
1/2 peck of sour apples, chopped
2 pounds of raisins, chopped
1 pound of suet, beef
8 cups of sugar
1 cup of vinegar
2 teaspoons of salt
1 teaspoon of cinnamon
1 teaspoon of cloves
1 teaspoon of nutmeg

Grind tomatoes in food chopper.  Place in a white cloth
bag and plunge in a large kettle of boiling water.  Leave it
in place until some of the green color is drawn from the
tomatoes.  Empty that water and plunge twice more in
the same manner in clean hot water each time.  Next,
empty tomatoes from bag into kettle.  Add chopped
apples, chopped raisins, sugar, vinegar, spices and
ground suet.  Let the ingredients heat to boiling point
and then lower the heat.  Let simmer until thick, stir often
in order to keep from burring.  Seal in hot sterilized jars
Scalloped Tomatoes

1/4 cup of minced onion
4 tablespoons of melted butter
2 1/4 cups of soft bread crumbs
1/2 teaspoon of sugar
1 teaspoon of salt
1/4 teaspoon of pepper
dash of cayenne pepper
2 1/2 cups of canned tomatoes or juice

Sauté the onion in 3 tablespoons of the butter until
tender.  Combine onion, 2 cups of bread crumbs, the
sugar, salt, pepper and cayenne.  Arrange a layer of
tomatoes in the bottom of a greased or oiled 1 1/2 quart
casserole. Top with a layer of the bread crumbs and
continue until all is used, having tomatoes on top.  
Combine remaining 1/4 cup of bread crumbs with the
remaining 1 tablespoon of butter and sprinkle over the
top of the casserole.  Bake in a moderately hot oven of
375 degrees for 45 minutes.

Date - 1958 from the recipe box of Walter K. Winning.  
He wrote, "This recipe is very helpful when serving
tomatoes.  An ideal preparation for home canned
Baked Beans

This recipe was handwritten in green ink on an index card
found in a card box from Long Beach, California
All the newspaper clippings were dated 1951.

2 cups small white beans - wash and soak over night
Bring to boiling with cold water to cover
and 1 teaspoon soda - on slow heat.
Rinse in warm water and drain.

Put in Pot
2 medium onions sliced
3 Tablespoons Molasses
1/2 Cup Brown Sugar
1 Tablespoon Dry Mustard
1 Cup Diced Salt Pork - Ham Scraps - Bacon Scraps, Etc
1/4 cup catsup to 3/4 cup water
Sale - About 1 level Tablespoon and Real Black Pepper
About 1/4 teaspoon
Taste it to tell.

1 Can Tomato Paste
Dash of Tomato Herb Seasoning
Enough warm water to cover beans
Bake slowly with lid on for 6 to 8 hours.
Add water as needed.
Allow water to diminish last hour of baking and to do this
remove lid.
Turn Gently with wooded spoon about 4 times during
Butternut Squash or Zucchini

4 Squash
1/3 cut fresh bread crumbs
1 teaspoons minced onion
1/4 teaspoon garlic salt
1/4 cup chopped mushrooms
1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Oregano
2/3 cup sour cream
1/4 cup toasted bread crumbs
2 Tablespoon butter

Parboil squash 3 minutes, halve lengthwise
Scoop out centers
Mix with fresh bread crumbs, onion, seasonings and
sour cream
Pile mixture in squash
Sprinkle with tasted bread crumbs
Dot with butter
Bake 20 minutes at 350 degrees.

Red Cabbage with Apples

2 1/2 pounds red cabbage shredded
3/4 cups boiling water
3 large cooking apples - pared and sliced
3 Tablespoons melted butter
1/4 cup vinegar
1 1/2 teaspoon flour
1/4 cup brown sugar
2 teaspoons salt
pepper to taste
Cook cabbage in water for 10 minutes.
Add apples.  Cook covered for 10 minutes.  Combine
butter and seasonings.
A very old Boston Bake Bean Recipe. Found in a farmers
directory from 1921.  Imagine the utensils and stoves used to
bake beans.

Soak 2 cupfuls of beans in cold water a whole day.  At supper time
drain, cover with fresh water, put over the fire and simmer slowly for
half an hour; pour off the water, scrape a 1/4 pound of salt pork, cut
off a slice and push it down through the beans to the bottom of the
pail; score the rest and put, rind side up, in middle of the beans.  Mix a
teaspoonful of salt, a tablespoonful each of sugar and molasses, just a
dust of mustard, a half teaspoonful of baking soda and a cupful of
boiling water.  Add enough more water to come to the top of the
beans.  Cover, and boil ten minutes; then put in cooker.  In the morning
reheat for ten minutes, return to the box and about half past five in the
afternoon take out, sprinkle a tablespoonful of sugar over the top.  
Leave off the cover, put in hot oven for half an hour.

Granny's Baked Spinach
She brought this recipe home from her Eastern Star meeting in January
of 1965
1 can chopped spinach
1/2 cup or more of Ritz Cracker Crumbs
1/2 teaspoons salt
1/8 pound Velveeta Cheese
1 egg
Bake 40 minutes in a 350 degree oven
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.  
of my father and his
version of Lil

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 Recipe.

Home Remedies Medicines Recipes From
Olden Times.

Thanksgiving Day recipes and story from
the past.

College Foods and Other Mistakes I Have
Old Boston Bake Bean Recipe 1921
This is a
photo of my
father with
his mother
and father.
Circa 1915
Quick Minted Peas by Ronnie Rice
Unknown boy with puppy.
Mushroom rice with chicken.
High school graduation!
Vintage Old English Kraft Cheese