Steak, the heart of a family gathering during the 40's, 50's, 60's, and 1970's
Email - starlina@bright.net
My mom's, aunt's, cousin's, their families and friends.  Recipes from a
generation gone by.  Eating dinner, back in the early to mid part of last
century, held our families together and helped make this nation great.  A
feeling of belonging, of purpose, floated in the air and was soaked up in the
very food the women prepared.  For back then, it was the moms, who kept
the family together.  Mom's were the heart and soul of the family.  I miss
those days of being a kid, running through the back door, hearing my mom's
voice call out.

Here are some of those recipes.  I add them as I go through my mom's crate
of recipes.  I include recipes found in old tin recipe boxes, and other places.  All
recipes were handwritten.
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Vegetable Bin
Vintage Recipe Books.
Steak Dinner Recipes
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",
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 Kickapoojoyjuice.

Home Remedies Medicines
Recipes From Olden Times.

Thanksgiving Day recipes and
story from the past.

College Foods and Other
Mistakes
I Have Eaten.
Vintage Meat Reicpes
Vintage Recipe Booklet price - 7.00, plus 4.50
shipping.

'Meat Recipes You'll Talk About'
Copyright 1952 by National Live Stock and Meat
Board
Home Economics Department
407 South Dearborn Street
Chicago 5, Illinois
This booklet is all about the meat.  
Recipes include:
Beef Pot Roast Savory Gravy
Rolled Beef Rib Roast
Hamburger Scramble
Fiesta Meat Loaf
Meat Balls with Vegetables
Glazed Beef Brisket
Beef-Vegetable Casserole
Pie-Pan Meat Loaf
Barbecued Beef Birds
Fruited Lamb Patties
Hungarian Lamb Stew
Crisp Lamb Dices and Scrambled Eggs
Deviled Lamb Chops
Smoked Half Ham - Hot Mustard Sauce
Baked Lemon Pork Chops

Normandy Pork Chops
Select: 6 pork ribs, loin or shoulder chops, cut 3/4 to 1 inch thick
1 teaspoon salt
4 medium apples
1 cup pitted prunes
1 1/2 cups apple juice
Prepare: Brown chops in frying-pan.  Season with salt.  Core and slice apples.  Arrange apples and
prunes in bottom of a greased casserole, reserving a few to place on top of chops.  Place chops on
fruit in casserole.  Arrange remaining apples and prunes on chops.  Add apple juice.  Cover and cook
slowly in a moderate oven (350 degrees F. about 45 minutes or until tender.  6 servings.
Serve with: Wax beans, tossed salad, corn bread, butter or margarine, marble cake, beverage.

Smoked Ham Slice with Banana Scallops
Roast Pork Loin - Batter Pudding
Bohemian Spareribs

Bacon - Hawaiian Toast
Select: 2 pounds spareribs
1 teaspoon salt
3/4 teaspoon cinnamon
3 tablespoons sugar
1 cup pineapple juice
8 slices bread
Bacon drippings
4 slices pineapple
Prepare: Beat eggs until light. Add salt, cinnamon, sugar and pineapple juice and beat thoroughly.  
Soak bread well in this mixture.  Place bacon in a cool frying-pan.  Cook slowly,
turning....................BUY THE BOOK!



Veal Recipes include: Rump Roast, Cubes En Brochette, Spicy Pot-Roast, Pie Supreme, Rolls De
Lux and Bacon-Topped Loaf

Variety Meat Recipes include: Deviled Kidneys with Rice, Liver and Bacon, Country-Style
Leftover Meat Recipes include: Ham-Cheese Balls, Cream Sauce, Oven Meat Croquettes,
Shepherd's Pie, Fruited Meat Salad and Meat Salad Bowl

Sausage and Ready-To-Serve Meat Recipes Include: Six-Layer Sausage Casserole,
Sausage-Corn Cakes and more

There are recipes for cookies, biscuit, sugar frosted muffins and more.  Ah, folks, I'm tired of typing
again..........
From time to time, I run across vintage recipes books, actually
I search endlessly!  I love recipes, as they remind me of being
a kid.  Mom fixin supper in the kitchen, my sister, my father
and me (yes, I typed me, instead of I ) watching tv in the living
room, our mouths salavating as the homemade goodness
tickled our noses.  I couldn't wait to hear mom's voice call,
"supper's ready".  O, delicious savory memories of days gone
by.  Here is another of those recipe booklets many mothers
use to use.

If you want to revisit homemade recipes from times when
mothers actually cooked, here is a great one to add to your
collection.  Once the booklet is sold, these recipes will be taken
down, they are only here as of a purchasing temptation.

The 'Galaxy of Foods'
National Live Stock and Meat Board
Homemaker's Service Dept.
407 So. Dearborn St., Chicago 5, ILL.

Cost 7.00 plus 4.50 shipping.
I could not find a copyright, but from the graphics I will
estimate around the late 50's, early 60's.
On the back is an advertisement:
3rd Annual
Fort Lauderdale News
"All Electric"
Galaxy of Foods
Cooking School
May 1 - 2 - 3 - 4 ----( AHA! There is a date - 1962, I was so
right in my estimation! Anyway........) 9:30 to 11:30 A.M.
War Memorial Auditorium
Sponsored By
Florida Power & Light Co.
and
Publix Super Markets
Read the Fort Lauderdale News
"Designs For Better Eating"
Appearing Every Thursday
New Recipes - Thrifty Menus - Special Features
1962 Galaxy of Foods Recipes
Ok, now to the recipes:
Sparerib Special
3 pounds spareribs, cut into 2 rib pieces
1 can (13 1/2 ounces) pineapple tidbits
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon onion salt
2 cans (1 pound 2 ounces) baked beans
Drain pineapple tidbits and save liquid.  Arrange spareribs, rib ends up, in a 13x9-inch baking dish.  Combine
brown sugar, salt, cloves, ginger, Worcestershire sauce and 1/2 cup pineapple liquid.  Spoon half of this mixture
over spareribs.  Sprinkle spareribs with onion salt.  Bake, uncovered, in a moderate oven (350 F.) 1 hour,
basting 2 to 3 times.  Remove spareribs and set aside.  Pour off drippings from baking dish.  In baking dish,
combine beans and pineapple tidbits.  Arrange spareribs with rib ends down on top of baked beans.  Spoon
remaining syrup mixture on top of ribs.  Return to moderate oven (350 F.) and bake 1 to 1 1/2 hours or until
spareribs are brown.  6 to 8 servings.
Lam Riblets
Smoked Beef Tongues
Gingersnap Sauce
Stuffed Beef Log
Sausage Stuffing
Hungarian Goulash
Stew of Distinction
Spanish Pork Chops
Broiled Porterhouse or Sirloin
Steak
Spiced Short Ribs
Fresh Leg of Pork
Pan-broiled Ham Slice
Sausage Peanut Pilaf
Veal Loaf
Dixie Pork Chops
Family Reunion Ham Loaf
Epicurean Sauce
Sunset Pot-Roast
Standing Ribs of Beef
Gentleman's Pot-Roast
Baked Ham
Jelly Glazed Lamb Chops
Leg of Lamb
Gourmet Swiss Steak
Brochette Shangri-La
Sour Cream Sauce
Barbarian Pot-Roast
Creamed Ham and Sweetbreads
Cottage Cheese Ring
Sesame Stuffed Pork Chops
List of conversion
measurements:
Common Measurement
Common Food Equivalents
Common substitutions

Methods of Meat Cookery
Beef Chart
Pork Chart
Lamb Chart

Snacks for your Jills and Jacks
- Recipes
Soufflé Crackers
Deviled Ham Spread
Dried Beef Filling
Stuffed Celery
Oriental Meat Balls
Oriental Sauce
Broiled Bacon-Cheese Sandwiches
Corn Bread and Chili
Bake and Orange Spread
Franks and Spuds
Star Gazers Special

Quick and Easy Specials -
Casseroles
American Pizza
Pork and Noodle Casserole
Sailboats
Mexican Luncheon
Frankfurter Salad Bowl
Cherry Meat Muffins
Cherry Sauce
Hot Ring Bologna
German Potato Salad
Gold Nugget Peppers
Sausage Jumbles
Can-Do Beef Stew
Quick Breads and Special
Desserts with Adjustments
for High Altitude Baking
Apple Cup Cakes
Prune Bread
Quick Orange Rolls
Cherry Nut Pie
Rosettes
Gingersnaps
Four-Way Cookies
Red Devil's Food Cake
Pecan Filling
Satin Seafoam Icing
Park Avenue Cake
White Fluff Frosting
Corn Bread Sticks
Swedish Tea Ring
Sunglow Apple Pie
Holiday Banana Tea Bread
Homemade Biscuit Mix
Homemade Pastry Mix
Pastry for Single or Double Pie
Homemade Corn Bread Mix
More Juicy Meat Recipes:
Vintage Steak Recipes Page 1.
Beef Dinners.
Ground Beef Recipes
Gravies
Meat Loaf.
Cube Steak with Mushroom Gravy from Mrs. Louise Dearth
Chillicothe, Ohio
6 to 8 cube steaks
1 can mushroom soup
1/2 c. water
1/4 tsp. salt
1 1/2 c. milk
1 can mushroom sauce
2 Tbsp. flour
Brown the steaks in a skillet on both sides.  Place the steaks in a
casserole.  Mix the other ingredients, except the flour, salt and milk,
and pour over the meat.  Cover and bake in 350 degree oven for an
hour or so, until the meat is tender.  The gravy is one cup of sauce
taken from the casserole concoction and heat in a skillet.  Mix the flour,
salt and milk together.  Add to the sauce, stirring constantly, until
gravy thickens.
Cube Steak with Mushroom Gravy
My dad, Turk, is the skinny guy in the back to your left. His
mother, my grandmother, Anna K. is the gal in the middle.  
I don't know who the others are. Picture was taken during
the Great Depression.  Do they look anorexic to you?
Swiss Steak from Mrs. Leonard McCoy of Chillicothe, Ohio
2 lbs. round or shoulder arm steak at least 1 inch thick
1/3 c. flour
little pepper
2 1/2 c. water
2 tsp. salt
3 Tbsp. shortening
2 small cans tomato sauce
1/4 c. chopped onion
1/2 c. green pepper, chopped
1 c. celery, chopped
Cut meat into serving pieces and pound on both sides.  Roll in flour,
salt and pepper mixture.  Brown in skillet on both sides.  Put meat in
a pan or small roaster that has a tight lid.  Pour 2 1/2 cups of water
into skillet in which meat was browned, bring to a boil, then pour over
meat.  Spread chopped celery, green pepper, onion over meat.  pour
2 small cans of tomato sauce over your chopped ingredients and
sprinkle with a little salt if desired.  Cover tightly, as to keep steam
in.  Bake in an oven, 350 degrees, for 2 1/2 hours.
Julia Child Complete Dinners
Julia Child - Complete Dinners from The French Chef Cookbook, Vol. 1
Front cover list this as a Free Recipe Book with purchase of bars of Dove at usual price - Copyright 1972
I would list her recipes, but the book is fragile.
This is not your southern Ohio home cooked fare.
Cost - 5.00 plus shipping

Here are but a few:

Poulet a la Sicilienne (Chicken)
2 Tb butter
2 ½ to 3 obs. Cut-up broiler/fryer chicken
Salt and pepper
½ Tb tarragon or mixed dried herbs, such as “Italian Seasoning�
A heavy frying pan, casserole, or an electric skillet.
This is paired with Zucchini, Tomatoes and Eggs, Potatoes, Interim Details of chicken, and Hors d’Oeuvre of Watercress
(if you can find watercress)

Steak Dinner for Four in Half an Hour
(Garlic Soup; Flank Steak; Ice-Cream Mold)
Menue: Aigo Bouido (Provencal Garlic Soup)
Broiled Flank Steak with Brussels Sprouts and Baked Whole Tomatoes, Hot French Bread, Beaujolais or Mountain Red Wine,
Temple de Glace a la Martiniquaise (Mold of Ice Cream with Rum and Chocolate)