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There was a time when moms cooked our supper every night.

When Moms made sure we ate our vegetables, washed behind our
ears, and brushed our teeth.

Time when moms were happy to stay home, when, in retrospect, the
world seemed an innocent place.  Easier and safer then it is today.

Mothers everywhere selected hamburger as their favorite meat
choice.  The most versatile of all meats.  Fried, baked, broiled, or
cooked over open flames, the American mom was in love with

Here are some of those recipes collected from the stove top tin
recipe boxes of the 50's, 60's, and 70's.  Our now vintage past.
Teriyaki Hamburgers

2 lbs. Ground Beef
1/2 cup Teriyaki sauce
3 Tablespoons instant minced onion

Thoroughly combine beef, 1/4 cup teriyaki
sauce, and onion.   Shape into 6 patties.  Broil
or grill on both sides to desired degree of
doneness.  Just before serving, brush patties
with additional sauces.  Makes 6
Roulette Burgers

Makes 4 servings
1 loaf Italian, French (about 12 inches long) or Sour Dough
1 1/2 lb ground beef
2 Tablespoon Rich pungent steak sauce
1/4 t salt
Pepper to taste
4 Slices cheese, your choice - about 3 inch square
Gherkins or dill pickles, sliced.

Quarter bread crosswise, then slice lengthwise.
Toast cut sides in broiler, set aside and keep warm.

Mix beef sauce, salt and pepper.  Shape into 4 three inch
patties.  Broil on one side in a preheated broiler until almost
done.  Turn.  top each with one slice of cheese.  Broil just
until cheese melts.  Place between toasted bread slices.
Mac n Cheddar Burger

Brown 1/2 pound hamburger
Drain fat
Add 2 1/2 cups hot water, macaroni from one
package of Golden Grain Macaroni and Cheddar
Dash of hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 chopped onion
Bring to a boil.
Lower heat and simmer 10 minutes
Stir in 1/4 cup butter, 1/4 cup milk and contents of
cheese pouch.  Makes four one cup servings.
Sprinkle with Bacon Bits to taste on top before
Beef n Cheese Fold Over

1 pound of ground beef
1/4 cup chopped onions
3/4 cup Kraft barbecue sauce
6 slices deluxe American processed cheese
2 eight ounce cans Cresent Dough
2 teaspoons toasted sesame seeds

Brown meat and onion, drain, stir in sauce and set aside.

Heat oven to 375 degrees

Unroll the Cresent Dough into four long rectangles

On an un-greased cookie sheet, overlap the long sides.  Firmly press perforations and edges to seal rolls into
one strip and form a 15 x 13 inch rectangle.  Spread with meat mixture lengthwise in a 4 inch wide strip, down
the center of the dough, to with in one inch of both ends.

Top meat with cheese slices.  Fold shorter sides of dough one inch over filling.  Bring long sides of dough
rectangle over filling.  Overlapping edges, pinch edges to seal.  Sprinkle with seeds.  Bake at 375 degrees for
20 to 25 minutes until brown  Let stand 5 minutes before serving.  Makes 6 servings.
Hamburger Night
Creamed Hamburger and Cabbage
by Letha Tuttle

3/4 pound ground beef
4 cups chopped cabbage
1/2 t paprika
1 t. steak sauce
1/4 cup milk
1 tbsp. instant minced onion
1/2 t celery seed
1/4 t. each salt and pepper
1 can condensed cream of celery coup

Cook beef, breaking up with fork, in skillet until meat looses its red color.  Add onion and cabbage and cook
until lightly browned.  Add remaining ingredients, cover and simmer about 10 minutes.  Serve.

Pat Dam
(I swear that is what is written on the card)
1 1/2 pounds hamburger
salt and pepper
1/4 tsp oregano or thyme
2 cups thin sliced potatoes
2 medium onion - sliced
1 large can kidney beans
3/4 cups chili sauce
2 slices bacon

Bake in layers beginning and ending with meat.

My grandmother labeled this recipe simply, Judy's.  She must have been at a party, because she wrote the
recipe on a pink napkin.  My grandmother was a very social creature, she loved attending social event.
Mix together: 1 pound of ground beef and 1 cup chopped onions in a frying pan over medium heat.  Add 1/8
teaspoon garlic salt. More if you like. Some dry parsley.  Sauté for 1 minute.  Now add 2 cups of water, 1
teaspoon Accent Spice, 1 bay leaf, 2 tablespoons sugar, 1/8 teaspoon pepper and the same with the salt, 1/2
teaspoon basil - (use the dry, not the fresh picked), 1/2 teaspoon oregano, 3 1/2 cups of Contadina tomatoes,
1 1/3 cup condensed tomato paste.  Simmer for 1 hour uncovered, stirring occasionally.
Country Pie from the Georgia Journal
Notation  reads, "Ellen 9-12-74"

Country Pie  Crust
1/2 of 8 ounce can tomato sauce
1/2 cup bread crumbs
1 pound ground meat
1/4 cup chopped onions
1/4 cup chopped green pepper
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano

1 1/2 cups minute rice
1 1/2 cans tomato sauce
1/2 teaspoon salt
1 cup water
1 cup grated cheese
Combine rice, tomato sauce, salt, water and 1/2 cup cheese.  Spoon
mixture into meat shell.  Cover with aluminum foil.  Bake in moderate
oven (350 degrees) for 25 minutes.  Uncover.  To with remaining
cheese.  Bake uncovered 10 to 15 minutes.

NOTE: If using Uncle Ben's regular rice
Use 1 1/3 cups rice
1 1/2 cups water Bake 275 degrees for 2 hours.
Ellen's Recipe was taken from the Georgia Journal.  The
recipe was written in green ink and had very little, in the
way of

1 pound hamburger
1 can fried onion rings
1 can golden mushroom soup
1 bag tator tots
and grated cheese
Bake 30 minutes at 350 degrees.
Hamburger and Noodle Casserole
The name Jane Wachter was written in the margin.

1 pound hamburger
8 oz. pkg. wide noodles
2 cans tomatoe sauce
1 cup cottage cheese
8 oz. Cream Cheese
1/4 cup sour cream
1 Tbs. chopped green pepper
1/3 cup chopped onion.

Brown meat, add tomatoe sauce.  Cook noodles.  Mix cheeses, onion, pepper.  
Put 1/2 cooked noodles in buttered casserole.  Cover with cheese mixture.  Add
other 1/2 of the noodles.  Pour meat sauce over all.  Add 2 Tbs. melted butter.  
Place in 350 degree oven for 15 to 20 minutes or until hot through and through.

Dixie's Sloppy Joe was the name and title on the typed index card.

1 1/2 pound hamburger
1 1/2 cup chopped onion
1 cups celery
1/2 cup chopped green peppers
1 small bottle sweet relish
1 bottle chili sauce
2 Tablespoons vinegar
1/4 cup brown sugar
1 Tablespoons Worcestershire sauce
1 1/2 teaspoon salt
2 packages hamburger buns
Read, "The Story of the Missing Cookie
" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of
the year!

Read "
Santa and the Magic Key", plus
recipes for your holidays. 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

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
More delicious Beef Dinner
recipes, plus
recipes for
, gravies, and old
fashion meat loaf recipes
best of all...
Teriyaki Hamburgers
Country Pie from the Georgia Journal
Hamburger and Noodle Casserole
Dixie's Sloppy Joe
Creamed Hamburger and Cabbage
This is my all time favorite Hamburger Stroganoff with
.  This was my mom's recipe.  Remember, my mom
always used the best ingredients she could afford.

1 pound of extra wide noodles
1 pound of hamburger
1/2 cup finely chopped onions
2 teaspoons of finely chopped garlic (I like using the garlic from
the little jars - mom didn
't have that luxury back in the day)
2 tablespoons flour
2 cubes of beef flavored bouillon cubes or about a cup of beef
1/4 teaspoon pepper
1 can condensed cream of mushroom soup - or make your own
mushroom soup
1 cup water
1 cup fresh mushrooms (or 1 tiny can of drained mushrooms -
the recipe is different for fresh vs. can)
8 oz container sour cream
1 tablespoon chopped parsley - optional
1 can of sweet peas - optional , as mom used them on a whim

In large skillet, brown the hamburger a little.  Add the onion, garlic
and - at this point, if you are using fresh mushrooms, add them -
do not add the can mushrooms, if using these, they will be added
later.  Stir until onions and fresh mushrooms are tender and beef
is browned.  Add 1 tablespoon flour, bouillon (or cup of beef
stock) bring to boil and reduce heat to simmer for about 15
minutes.  Add remaining tablespoon of flour and parsley - if you
like parsley.  Stir and add sour cream. Add peas if desired. Heat
without boiling - boiling will scaled the sour cream.  You are just
trying to get everything hot again.   The sour cream and peas
brought the temperature down.  Add finished mixture to cooked
noodles and serve. It will thicken when cool in the fridge

mom   P.S. add some water when reheating.
My mom, Helen Stone
This was my mom, my sister and
me, around 1959 or so. Don't
you just miss home........