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Vegetable Bin
Vintage Recipe Books
Molasses Recipe Booklet
Vintage Pillsbury 1957
Vintage Coconut - 1948
1913 Calumet Recipes
Other Recipes
Inevitably when collecting something as wide spread as a recipe, you
will find one that doesn't fit into any of your neatly organized
categories.

You need to find a place to put this uncategorized recipe.   

Well, I have run into the same problem, they aren't really salads, they
don't work as a carry in, definitely not pizza, not a pie, nor soup, they
just don't really  fit into anyplace.

So here they dome to rest in the Various Recipe section.

This is a selection of handwritten homemade recipes from those little
index cards.

You remember, moms everywhere kept those boxes on top of their
stoves, kitchen cabinets, or refrigerator.
Favorite Candy Places      Site Map     Policies Section
All Recipes are handwritten from tins, journals, or word of mouth.  I
do not intend to have a recipe here that was published somewhere
else.  If you know of a recipe here that was published in the past,
please let me know.
Sugar Candy Treats    History of Candy      Candy History Part Deux        Rice Crispies.   
Celebrities Favorite's     Weird Candy Trivia.    Growing Candy.
Vienna Sausage and Noodles

1/2 cup each chopped onion and celery
1 cup grated carrots
1/4 cup butter
3 Tablespoons flour
1 teaspoon salt
1 1/2 cup milk
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
2 cups cooked noodles
2 five ounce cans Armour Star Vienna Sausage in beef stock -
drained - sliced.
Heat oven to 350 degrees.  Cook onion, celery, carrot in butter for 5
minutes.  Stir in flour, milk, and salt.  Cook, stirring constantly until
thickened.  Stir in mayonnaise, Worcestershire sauce and noodles,
sausages.  Place in 1 1/2 quart casserole.  Bake uncovered at 35o
degrees for 25 minutes.  Makes 6 servings.
How to do Fondue: by Ruth Snodgrass

8 or 10 slices bread
Arrange half of the bread in a buttered
casserole-top each slice with layer of cheese
and remaining slices of breads. Beat 4 eggsâ
€“Add 2 cups milk, 1/2 tsp Worcestershire
sauce, 1/4 tsp. dry mustard–salt and pepper.
Pour over bread and cheese slices. Bake in
(375) oven for 40 minutes. Serve with
asparagus, string beans, or peas drained well,
pour mushroom soup over all.
Good Food
Bean Dip and Dogs

1 can pork and beans
1/2 cup chopped onion
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 tablespoon bottled barbecue sauce
2 teaspoons prepared horseradish
1/4 teaspoon liquid smoke seasoning
1/2 cup mayonnaise

Wieners cut in 1 inch chunks
Mash pork and beans and their liquid with potato masher or puree in
blender.  Combine pureed beans with onion, chili powder, garlic salt,
barbecue sauce, horseradish and liquid smoke.  Mix well.  Bring to
boiling point, reduce heat and simmer, covered 10 minutes.  Remove
from heat.  Blend in mayonnaise.  Serve hot, warm or cold as a dip
for wiener chunks.  Before serving wiener chunks, place them on
baking sheet and place under broiler until lightly brown.
Here we go, the famous 60's Cheddar Cheese Fondue.

I don't know what it was about the sixties that made everyone
serve Fondue, but it was a very popular dish.

Here is a recipe from that time.

Cheddar Cheese Fondue

1/4 cup oleo
1/4 cup flour
1 teaspoon Accent Spice
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 (12 ounces) can beer
1 1/2 teaspoon Worcestershire sauce
2 cups (1/2 pound) shredded sharp Cheddar Cheese

Melt Oleo in sauce pan. Blend in flour, Accent Seasoning, salt, and
dry mustard.  Gradually stir in beer.  Add Worchester sauce.  Cook,
stirring constantly until mixture thickens and comes to a boil.  Add
cheese, cook stirring constantly until melted.  Keep warm in fondue
dish.  Serve with chunks of pumpernickel bread.
Make 2 cups dip.
Holiday Cheese Balls

1 package (8 ounces) cream
cheese
1 cup grated sharp cheddar
cheese
1/2 cup well drained pickle relish
2 1/2 Tablespoon dehydrated
minced onions
1/2 teaspoon garlic salt
3 Tablespoon finely chopped
pimento
2/3 cup crushed potato chips

Combine ingredients, mix well,
and shape into marble sized balls.
Roll in potato chips.
Place on wax paper on a platter
and chill.
Serve with cocktail pickles.  Makes
about 3 dozen
n.
Corn Bread Stuffing

1 large loaf of stale bread
1 box corn bread
10 cups broth - I like chicken broth
1/2 stick butter
3 raw eggs
salt and pepper
1 cup celery
1 cup onions
1 1/2 Tablespoon sage
1 1/2 Teaspoons poultry seasoning
3 hard boiled eggs
Mix all ingredients, except the hard
boiled eggs.
Put stuffing mixture in a dish and
bake about 350 degrees until done.
Slice eggs and place on top before
serving.
Sweet Cherry Roll

Bring 1 1/2 cups of sugar and 2 cups of water to a boil
over a high flame.  Pour the syrup into a shallow 9 x 13
baking pan.  Preheat the oven to 425 degrees.  Make a
shortcake dough using 2 cups of biscuit mix, 2
tablespoons sugar and 2/3 cup of light cream.  Roll the
dough into an oblong 6 x 12 inches and spread 3 cups of
pitted cherries over the dough.  Dot with 2 tablespoons
of butter and sprinkle lightly with cinnamon.  Roll the
dough into a long roll and slice into 1 1/2 inch slices, like
cinnamon rolls.  Place the slices cut side down into the
syrup and bake in oven, preheated to 425 degrees for 20
to 25 minutes.  Serves 6
Mabel's Deviled eggs

6 hard cooked eggs, cut in half
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons prepared mustard
1 tablespoon finely chopped
celery
1 tablespoon finely chopped
stuffed olives
1 tablespoon finely chopped
onion
Remove egg yolks.  Mash and
combine with remaining
ingredients.  Refill egg whites.  
Chill. Trim with slice of stuffed
olive in each egg.
Burnt Sugar Cake

1 1/2 cup sugar
1 square butter or 1/2 cup
3 egg yolks
2 cups flour sifted once
1 cup cold water
Beat 5 minutes.
5 Tablespoons burnt sugar
1 teaspoon or more vanilla
Beat again
Add 1 cup flour, 3 teaspoons baking powder.
Beat egg whites well and add last.
Bake 1/2 hour
(She did not give a temperature)
Frosting
1 cup sugar
2 tablespoons burnt sugar
3 or 4 tablespoons water.
Cook slowly, adding 2 egg whites - beaten



Aunt Kay's Lamb Hash
Hollidaysburg, Pa Recipe
3 cups cold roast lamb
1/2 cup minced green pepper
1 cup cold cooked potatoes
Minced onion or 1/2 garlic
1 cup gravy
1 cup tomatoes soup
salt and paper
1 tsp. Worcestershire sauce.
lam and potatoes cut into 1/4 in. cubes.  Cook onion and green
pepper in fat or oil slowly, don't brown.  Add gravy and soup, then
add lamb and potatoes.  Season.  Cook slowly about 15 minutes.  
Serve in spinach ring garnished with hard cooked eggs.



Ice Tea
My grandmother writes this was used in Nevada on 8-14-1979 at a
birthday party for Ruby at her house.  I can't believe she had a recipe
for tea!
7 bags
2 quarts boiling water
Add tea bags, steep for 5 minutes.
Add 2/3 cup sugar, after bags are removed.
Cool
Fill glasses with ice and pour tea over ice.
Delicious Brownies
"I got this recipe from the baker at
the Krebs restaurant at Skaneateles,
N. Y. when we were on vacation." she
wrote on the back of the card.

Melt one half cup of butter with two
squares of chocolate, blend with one
cup sugar, one teaspoon salt and
two eggs.  Stir one half cup flour and
one cup chopped walnuts into the
mixture, and add one teaspoon
vanilla.  Pour into a well greased 10 x
10 inch pan and bake in 350 degree
oven for 20 minutes.  Cool slightly
and cut.
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.  
Memories of my father and his
version
of Kickapoojoyjuice.