I've noticed that recipes are scattered about all over the forum and thought it would be nice if there was a main thread where we can all post recipes, both vintage and new, requests for recipes, tips and so on. I've seen some really delicious recipes out there and want to thank everyone for posting them.

Apple Pecan Coffee Cake

375° for 25 to 35 min. or till tester comes out clean

Mix in a mixing bowl;

Cream 1/4 cup shortening with 3/4 c. sugar
Add 1 egg and 1/2 cup milk

Add the following dry ingredients:

1 1/2 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

Spread 1/2 batter in 9″ sq. or 9″ round pan (sq. would be best)

Spread the following filling over this after it is mixed:

1/2 cup brown sugar and 2 Tbsp. melted butter
2 Tbsp. flour and 2 tsp. cinnamon

Spread 1 cup canned apple slices over this.

Spread other half batter over this, then sprinkle following over top & bake:

3 Tbsp melted butter, 3 Tbsp. honey and 3/4 cup sliced pecans

Note: If you use fresh apples – slice and saute in 2 Tbsp. butter.

CHILI-BURGER PIES

1 lb. lean ground beef
1/4 cup finely chopped onion
2 tblsp. pure vegetable oil
2 (8-oz.) cans tomato sauce with mushrooms
1 (16-oz.) can red beans, drained
1/2 to 1 teasp. chili powder
1/2 teasp. salt
1 3/4 cups biscuit mix
1/3 cup evaporated milk
1/4 cup water
1/2 teasp. onion salt
1/4 cup sesame seeds

Saute beef and onion in oil in skillet until meat is brown. Drain off excess fat. Stir in tomato sauce with mushrooms, chili beans, chili powder and salt. Simmer 15 minutes. Spoon chili mixture into four individual baking dishes. Mix together biscuit mix, evaporated milk, water and onion salt. Drop mixture in 12 heaping tablespoonfuls and roll in sesame seeds. Place three biscuit balls on each dish of chili. Bake at 350 degrees 20 to 25 minutes or until biscuits are brown. Makes 4 servings.

Hearty Potato Pan Burger Casserole 

1 1/2 pounds lean ground beef
1 pkg. (5/8 oz.) Pillsbury Brown Gravy Mix
10 1/2 ounce can condensed cream of mushroom soup
1 cup dairy sour cream
1/4 cup water
2 tablespoons catsup

Topping

1 cup Pillsbury’s Best All Purpose Flour*
1 cup Pillsbury Hungry Jack
Mashed Potato Flakes
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons cooking oil
1 egg

OVEN 425°
 

5 TO 6 SERVINGS

Place meat in 2 qt. round casserole. Break into small pieces. Bake at 425° for 20-25 min. Drain. Add gravy mix, soup, sour cream, water and catsup. Mix. Drop Topping by spoonfuls around edge. Bake at 425° for 30-35 min.

Topping: No need to sift flour; measure by lightly spooning into cup and leveling off. Combine Topping ingredients; stir until moistened.

*For use with Pillsbury’s Best Self-Rising Flour, decrease salt to 1/4 teaspoon and omit baking powder.

Corn Meal Griddle Cakes

Ingredients

• 1 1/2 cups corn meal
• 1/2 cup flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon molasses
• 1 egg well beaten
• 3/4 cup milk
• 3/4 cup water
• 1 tablespoon melted shortening

Instructions

Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.

Betty Feezor Brownies

1 cup margarine (melted in a sauce pan)
2 cups sugar
2 eggs
2 cups flour
½ cup cocoa
1 tsp vanilla
Nuts (optional at about ½ cup or to what you like)

Mix melted margarine and sugar with mixer. Add eggs one at a time. Mix in cocoa and then the flour. Use a spoon to mix in the nuts if you add those. Pour in 9"x 9" greased pan. Bake at 350 F for 13-20 minutes.

That apple cider upside down cake looks delicious!

I've got a rhubarb upside down cake recipe I'll try to locate and post here.

When my wife Cathy, president of the Rialto Woman's Club chapter, pondered the price of frozen ready-made meatballs for a fund-raiser spaghetti dinner, I blurted out that I could make 'em.

She asked for 150.

As I perused the ingredients available at the local Smart & Final, I put together this recipe. Seems all it takes to complete the "hot Italian sausage" flavor profile is crushed red peppers and fennel seed. If you find the gentle back-of-the-throat tingle too much for your taste buds, adjust or omit the crushed red peppers and/or Creole seasoning.

2 lbs. ground beef
1 lb. ground turkey
1 envelope onion soup mix
6 oz. seasoned breadcrumbs
1 tbsp. whole Fennel seeds
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tsp. seasoned salt
1 tsp. Creole seasoning
3 eggs
½ cup water

Heat oven to 350 degrees F. Lightly spray an 11x17 inch rimmed cookie sheet with nonstick cooking spray. Knead ingredients together in a large mixing bowl until blended. Shape into 25 meatballs and place on prepared cookie sheet. Bake 30 minutes; let rest 15 minutes before removing from cookie sheet. Serve as desired or keep warm in your favorite marinara sauce.

For long-term storage: Do not bake. Place the cookie sheet in the freezer for 2 hours. Transfer frozen meatballs to heavy-duty freezer bags or vacuum-sealed bags and return to freezer. Use within 4 months. Thaw overnight in the refrigerator before baking.

Anyway, thanks and I  thank YOU ALL for posting all those great recipes on here and on the other threads!

Yes, some are reprints from original cook books. For example in post #3 all the way at the bottom, you'll see the acknowledgment to the original cook book and author. I try to put the year of when the recipe was published, but it doesn't necessarily mean it was published for the first time that year. Hope that clears up the mystery of the fonts. LOL.

It has honey, so not quite sugarless.

Sorry for the size, any smaller and it would be too hard to read.

Yep, I like walnuts...

Louie,

Thanks for all the recipes I cant wait to break out the MixMaster and try some now that the weather is cooling off.

I just love these vintage ads you are posting as well

Sam

The oldest cookbook I have is a regional one called the Clark County Cookbook from South Dakota. It was published in 1914. The recipes are written in paragraph form, and are very sketchy, with few instructions. There are no casserole recipes, and no mention of ground beef. The book was funded by ad sales from local businesses, only one of which lists a phone number (Phone Main 1-2-4). Here are a couple of examples:

SPICED ROAST (Mrs. A.V. Jones of Ash Township)
For this either beef or mutton can be used. Prepare for roasting by seasoning with salt and pepper, then add 1/2 doz. cloves, 1 doz. whole allspice, 3 tablespoons sugar, one-third pint vinegar, two-thirds pint water. Roast very slowly until about half an hour before serving. Let it brown then in a very hot oven; add water as needed.

FRENCH SALAD (Mrs. N.M. Nelson of Raymond)
Drain liquor from can peas, add 1 pint finely cut celery, 1 cup blanched and broken walnut meats, 1 cup tart oranges cut in small pieces; toss together lightly, garnish with tender white celery leaves, cover with mayonnaise. Set in cool place till wanted.

BRAN BISCUIT FOR INVALIDS (Mrs. W.A. Johnson of Raymond)
2 cups bran, 1 cup white flour, 1 cup sour milk, 1 teaspoon soda, 3 tablespoons molasses, 2 tablespoons shortening, salt. Get fresh bran from mill and sift it, put dates stoned and cut up in the graham mush.

SATANS FOOD CAKE (Mrs. G.W. Richardson of Woodland Township)
1-1/2 cups sugar, 1/2 cup butter, yolks of 2 eggs beaten with 2 tablespoons sweet milk, 1-1/2 cups flour into which has been sifted 2 teaspoons baking powder, 6 tablespoons grated chocolate dissolved in 1 cup milk, whites of eggs beaten stiff, bake in loaf.

Here's an ad for a range from Nommenson Hardware Co., of Raymond, SD:

The "RANGE ETERNAL"

Embodies everything wanted in stove construction: nice smooth nickle (their spelling); ground and polished top; triple wall; 15 gallon heavy copper reservoir; pouch feed; poker door; heavy ventilated fire box; duplex grate; a large roomy oven.

I suppose it was changed to "Devils" to make it sound somewhat less intimidating.

@Sam, you're very welcomed. Let us know how they came out!

Seeing as how Halloween is coming, this recipe might be of interest to the party-throwers among us who have yet to experience it.  Also good for April Fools Day.  I've made both the chocolate and gingerbread recipes and honestly, while they are edible, they're not irresistible and are more useful for shock value.  I prefer the gingerbread as the chocolate ones are really bland and flat.  Some of the optional mix-ins might improve flavor.  I have never used them.

Gingerbread:

1/4 cup honey

1/4 cup molasses

2/3 cup butter, softened

1    egg

2-1/3 cups whole wheat flour

Pinch of spice:  ginger, cinnamon, cloves

1 large box Grape Nuts (or store brand) cereal

Chocolate:

Same as above except:

Increase honey amount to 1/2 cup and eliminate molasses

Substitute 1/3 cup cocoa powder for 1/3 cup whole wheat flour

Instead of spices, use 1 tsp vanilla or peppermint extract

Optional Mix-Ins:

Coconut (tapeworms)

Chocolate chips

Butterscotch chips

Peanut butter chips

Chopped peanuts

Corn

Cooked spaghetti or ramen noodles (roundworms)

Microwave honey until it bubbles, about one minute.  Add the butter, molasses (if any), and egg.  Mix well.  Add remaining ingredients including optional mix-ins until desired blend is reached. 

Chill one hour in freezer or several hours in refrigerator.

Roll dough into logs of random length and shape in the appropriate diameter of cat turds.  Roll in cereal to coat. 

Bake on cookie sheet at 350 until done, 10 to 15 minutes.

Serve in disposable cat litter box on a bed of Grape Nuts with a cat litter scoop (I think I got those items cheap at Big Lots or similar discount store).  You can add special effects by decorating the box and scoop with melted chocolate or pudding.  A great addition to a Halloween party table that has been decorated with plastic flies.

Mashed sweet potatoes look good!

Crisco?

Looks mighty tasty.

3/4 cup molasses
1/4 cup brown sugar
1/3 cup shortening
1 egg
3 cups flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons baking powder

Mix molasses, sugar, and melted shortening. Add the egg and beat well. Add dry ingredients which have been sifted together. Chill the dough. Roll out and cut into shapes using a tin mold, or a paper pattern and a sharp knife. Bake on a cooky sheet in a moderately hot oven. Features, buttons and trimmings can be made with cloves, currants, raisins, and rice. Colored dresses may be put on by means of frosting tinted the desired shade. Time in baking, 10 minutes. Temperature, 375°.

Apple Pie:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37188_11

Chinese Food Time:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37155_8#start_37155.5

Friday Fish Fun:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?37081_1

Breakfast Meat:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36941_31#start_36941.23

Making Buttermilk Meatloaf:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?36691

Polish Recipes:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?32574

Comfort Food:

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?24713

I like this alternative to pineapple upside down cake, which I find way too sweet.

TOPPING:

2 Cups fresh rhubarb, cut into 1/2" slices

1/4 Cup sugar

1/3 Cup brown sugar, firmly packed

1 Tsp grated lemon peel

2 Tbsp lemon juice

2 Tbsp bourbon or orange juice

1/2 Cup pecan halves

2 Tbsp butter or margarine

BATTER (I prefer/recommend taking the easy route and using a packaged white or yellow cake mix instead):

2 Cups all-purpose flour

3/4 Cup sugar

2 Tsp baking powder

1 Tsp vanilla

1/4 Tsp salt

1/2 Cup butter or margarine

1 cup creme fraiche or sour cream

2 large eggs

Optional:  Sweetened whipped cream

For topping, in a bowl combine rhubarb, sugar, lemon peel and 1 tbsp lemon juice. 

In a 10" skillet over medium heat, melt butter/margarine, add brown sugar, bourbon and remaining 1 tbsp lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes.  Spread in a buttered 9" round cake pan with 2" tall sides.  Arrange pecans over caramel, scatter rhubarb mixture on top.

For batter, in a bowl with mixer on medium speed, beat butter and sugar until blended.  Beat in eggs until smooth.  Beat in baking powder, vanilla, salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour.

Drop spoonfuls of batter over rhubarb mixture and spread smooth.

Bake at 350 for 40 to 50 minutes or until cake is golden on top and tests done.  Let cool on rack 15 minutes.  Run a knife between cake and pan sides.  Invert onto serving plate.

Serve warm, topped with whipped cream if desired.

This is a very simple but very good and authentic Texas style recipe.

2 lbs ground sirloin (or sub 1 lb Italian sausage). You can use ground venison or wild hog too; diced, cubed, or whatever you wish.

2 medium onions, chopped

1 red bell pepper chopped

1 green bell pepper, chopped

2 (or more) whole jalapeno peppers, finely chopped

1-2 cloves garlic, minced

1 - 15 oz can tomato sauce

1 - 28 oz. can crushed tomatoes

chili powder to taste (I probably use 1/2 cup or more, I never measure so I'm not sure though)

cumin to taste (I use at least 2 tbsp, maybe more)

6 oz. beer

Brown the meat in a skillet. In a large pan, saute veggies in bacon grease. Add beer and cook 1 minute. Add browned meat and tomatoes, cook 2 minutes. Add seasonings to taste, cover, and simmer 30 minutes. If it needs to be thickened, use a little Masa. If it is not spicy enough, use cayenne pepper. Serve BBQ beans on the side.

Now that Chili recipe seems mighty tasty. I'm going to try it!

Preparation time: 20 minutes
Cooking time: 3 hours
To serve: 4

You will need
2 lb. cabbage with firm heart
salt
12 oz. pork sausage meat
4 oz. chicken or lamb’s liver, finely chopped
1 large onion, sliced
2 large carrots, sliced
1 bay leaf
4 tablespoons white wine
1/2 pin (U.S. 1 1/4 cups) stock
3 rashers smoked streaky bacon

Discard loose outer leaves and wash cabbage. Blanc in boiling salted water for 5 minutes. Drain upside down in a colander. When cool enough to handle cut out hard stalk and open out the leaves. Mix sausage meat and liver together and insert a little between each cabbage leaf. Reform cabbage and tie with tape. Put the onion, carrots, bay leaf, wine and stock into a deep casserole and place the cabbage, stalk end down, on top. Lay bacon rashers over cabbage and cover pan closely. Cook in a pre-heated slow oven (290° F. or Gas Mark 1), for 3 hours or longer, basting now and then. Serve the cabbage surrounded with carrots.

I think dry cottage cheese would be a good substitute for farmers cheese.  Cottage cheese is mild tasting. Good luck with the recipe!

Glenn, I suppose it means just that, spread oil, corn, vegetable, etc inside the pan. I'd just try cooking spray.

Perhaps you can find Farmers Cheese in one of those weekend farmers markets that spring up in urban areas.

Continuation of series with updated title:

Cook-O-Rama! Part Two

www.automaticwasher.org/cgi-bin/T...