Raggedy Ann Salad (Betty Crocker Cookbook for Boys and Girls 1960)

Raggedy Ann Salad 
(Betty Crocker Cookbook for Boys and Girls 1960)

Body: Fresh or canned peach half
Arms and legs: Small celery sticks
Head: Half a hard cooked egg
Eyes, nose, shoes, buttons: Raisins
Mouth: Piece of cherry or a red hot
Hair: Grated yellow cheese
Skirt: Ruffled lettuce leaves

Three Men in a Boat (Betty Crocker Cookbook for Boys and Girls 1960s)

3 Men in a Boat
(Betty Crocker Cookbook for Boys and Girls 1960s)

Hollow out part of a baked potato so it looks like a boat. Fill the hollow with creamed dried beef. Cut a sail from a firm piece of cheese and stand upright in the boat on a toothpick. 

Three mushrooms on edge of potato boat are the three "men".

Battered Fried Chicken (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

Batter Fried Chicken
(101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

1 egg, slightly beaten
2/3 cup milk
1 tablespoon Wesson
1 cup sifted all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. pepper
1 fryer, disjointed
Wesson for deep frying

Combine egg, milk, and Wesson. Sift together flour, baking powder, salt and pepper and blend into milk mixture, beat smooth.

Dip chicken in batter, drain.  Cook chicken in deep Wesson heated to 350 about 12 minutes until done. 4 servings.

Variations:

Grandma's Chicken: add 1 tsp. grated onion and 1/2 tsp sage to batter.

Plantation Special: Use 3/4 cup buttermilk instead of milk in batter and omit baking powder.

Spicy Plantation Special: Use 3/4 cup buttermilk as batter liquid. Omit baking powder, add 1/2 tsp curry powder.

Nutty Chicken: Omit Wesson in batter, add 2 tablespoons peanut butter.

Glory Fries: Mix 1 tsp. celery seed, 1/2 tsp tumeric into batter.

Rosy Harvest: Make batter by beating together 1 egg, 1 tsp salt, dash pepper, 1/4 tsp basil, 3/4 cup flour, 1 can (8 oz) tomato sauce.

Seafood Bisque (Newpaper clipping)

Seafood Bisque

This recipe was torn out of a newspaper, date unknown and found in an old cookbook. 

"Lima Oneto generously shared her recipe for the most delicious (and the richest) seafood bisque I have ever tasted..."

1 lb. each: oysters, shrimp, crabmeat and scallops
1/2 lb butter
2 quarts half and half
Seasonings to taste
1/2 cup cooking sherry

Saute seafood in melted butter in heavy saucepan or thick, deep skillet. Add half and half and seasonings and blend, heating slowly to simmering stage; do not boil.  Thicken with mixture of flour and water if needed.  Just before serving, add sherry.  Serve piping hot.

Yield: 12-14 servings.

Chocolate Banana Smoothie (Waring Blendor Advertisement, circa 1970s)

Chocolate Banana Smoothie 
(Waring Blendor Advertisement, circa 1970s)

1 ripe banana
1/2 cup milk
1/2 pint vanilla ice cream
1/4 cup bittersweet chocolate syrup
1/2 cup crushed ice

Slice banana, blend all ingredients in Waring Blendor for about 30 seconds.  Serve in chilled glasses. Yield 2 1/4 cups.

Green Jade and Red Coral (Wokcraft, Yerba Buena Press, 1972)

Green Jade and Red Coral 
(Wokcraft, Yerba Buena Press, 1972)

"The name tells you that the dish will be a sight to behold."

1 lb. broccoli or any green vegetable, chopped into cubes
1/2 lb. cooked crab meat
1 slice ginger
1 tsp. salt
1 tsp. sugar
3 tsp. Chinese wine
4 tsp. light soy sauce
Enough vegetable oil for stir frying

Heat oil in wok and stir fry ginger.  Remove ginger and stir fry cubed vegetables together with salt, sugar, wine and soy, at least 5 minutes. Add crab and continue stir frying 3 minutes. Serve hot.

6 servings

String Bean and Onion Salad (Watkins Salad Book, 1949)

String Bean and Onion Salad
Watkins Salad Book, 1949

1 1/2 lbs green beans
1 large sweet onion
2 tablespoons olive oil
1 teaspoon sugar
1/2 cup vinegar (dilute with water if too strong)
Watkins Pepper

Wash beans thoroughly, remove strings and ends, and cut lengthwise. Cook in boiling salted water (1 tsp salt to a quart of water) only until tender. Drain.

Cut onion fine, add hot beans, olive oil, sugar, pepper and vinegar. Chill and let stand an hour to flavor.  Serve on crisp lettuce.

Asparagus Au Gratin (Charleston Receipts)

Asparagus Au Gratin 
(Charleston Receipts)

1 package frozen asparagus
5 hard boiled eggs, deviled
5 slices buttered toast
1 cup grated cheese
2 cups white sauce
1/2 tsp Worcestershire sauce

Cook asparagus as directed on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus and cover with cheese sauce.  Serves 5.

Asparagus and Egg Casserole (Charleston Receipts, 1950)

Asparagus and Egg Casserole
(Charleston Receipts, 1950)


1 large can asparagus spears
4 hard boiled eggs, sliced
1 cup medium white sauce
1/2 cup grated cheddar cheese
1/2 cup buttered bread crumbs
Salt and pepper

Arrange half of the asparagus in bottom of greased 1 1/2 quart casserole.  Top with slices of egg, pepper and salt, and sprinkle with cheese.  Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs and bake in moderate oven (350) about 30 minutes. Serves 6.

Clown Cupcakes (Betty Crocker Cookbook for Boys and Girls, 1960)

Clown Cupcakes
(Betty Crocker Cookbook for Boys and Girls, 1960)

Cut cone shaped pieces out of tops of cooled, baked cupcakes.

Turn cone shaped pieces upside down for hats.

When ready to serve, fill cavity of each cupcake with a scoop of vanilla ice cream. Make faces with candies.

Set hats on clown heads.

Apple Barbequed Pork Chops (Boyce Memorial APR Cookbook, 1977)

Apple Barbequed Pork Chops 
(Boyce Memorial APR Cookbook, Kings Mountain, NC, 1977)

6 pork chops
2 cups apples
1/2 cup cider vinegar
2 tsp. dry mustard
1/2 cup brown sugar
2 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 cup chopped onion

Bake for 1 1/2 hours at 350 degrees.

Seafood Ragout (Easy Entertaining, Georgia State Chapter PEO, 1957)

Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)

1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste

Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.

Pork Supreme (Charleston Receipts, 1950)

Pork Supreme
(Charleston Receipts, 1950, 12th printing 1963)


3 strips of bacon
1 lb. of lean pork that has been coarsley ground
1 egg plant (diced)
1 cup of diced green peppers
1 cup of diced onions
1 cup of diced celery
2 tsp. of ground ginger
1/4 cup of soy sauce
1 can of bean sprouts
1/2 cup pecans

Fry bacon, remove from pan and add pork, stirring constantly until it is well-cooked but not brown. Add diced vegetables and two cups of water. Mix well. Add ginger and soy sauce. Cook until tender, then add bean sprouts and pecans and cook for 5 minutes. Serve over steamed rice. This receipt calls for NO salt.

Serves 6.

Berks County Potato Dumplings (250 Ways to Cook Potatoes, 1950)

Berks County Potato Dumplings 
(250 Ways to Cook Potatoes, Ruth Berolzheimer, 1950)

6 uncooked potatoes
10 slices bread
Salt and pepper to season
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten

Pare potatoes and grate. Soak bread in cold water and squeeze out as much as the water as possible.

Mix together bread, salt, pepper, grated onion and parsley.  Add grated potatoes and eggs, mix well.

Form into balls, roll in flour gently, drop into boiling salted water, cover closely and cook for 15 minutes.

Excellent with sauerkraut, stewed chicken or meat.  Serves 6.

Fish Sticks with Mushrooms (Betty Crocker Cookbook, 1978)

Fish Sticks with Mushrooms
Betty Crocker Cookbook 1978

1 package (8 oz) frozen fish sticks
1 can (4 oz) mushroom stems and pieces, drained
1 small onion, chopped
1/4 cup butter or margarine, melted
1/4 cup chopped pecans

Arrange frozen fish sticks on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix remaining ingredients, spoon onto fish sticks. Cook as directed on package for oven method. 2 Servings.

Fruit Glazed Fish Sticks (Betty Crocker Cookbook, 1978)

Fruit Glazed Fish Sticks
(Betty Crocker Cookbook, 1978)

Cook 1 package (8 oz) frozen fish sticks as directed on package for oven method - except: blend 1/4 cup orange marmalade, melted, and 2 tablespoons lemon juice, spoon onto fish sticks during last 5 minutes of cooking.  2 Servings.

Filet of Sole in White Wine Sauce (The Italian Cookbook, Culinary Arts Institute, 1956)

Fillet of Sole in White Wine Sauce
(Filetti di Sogliole al Vino )
The Italian Cookbook, Culinary Arts Institute, 1956

Grease 2 qt. shallow casserole having a cover.

Wipe with clean damp cloth and place in casserole:

2 lbs fillet of sole

Pour over fillets a mixture of:

1/2 cup dry white wine
1/2 cup (1 medium size) chopped onion
3 tablespoons melted butter or magarine
2 bay leaves, crushed
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Cover casserole and bake at 375 for 25 minutes or until the fish flakes when gently pierced with a fork. 

6 servings.

Cereal Tricks (Betty Crockers Cookbook for Boys and Girls 1960)

Little Man Who Wasn't There (top left corner)
Half  banana in Kix, raisin eyes and nose, cherry mouth, orange hat.


Winken, Blinken and Nod ( bottom left corner)

3 maraschino cherries sitting in half banana, an apple slice for sail, on Trix.


Pig in a Poke (top right corner)

Half pear on Sugar Jets, raisin eyes and nose, apple slices for ears.


Fatso (bottom right corner)

Half peach on Cheerios, raisin eyes, maraschino cherry nose, apple slice for mouth.