This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

French Apple Cobbler
375° for 35 to 40 min

5 c. apples peeled & sliced
3/4 c. sugar
2 Tbsp. flour
1/2 tsp. cinn
1/4 tsp. salt
1 tsp. vanilla

Mix and combine with 1/4 c. water and place in 9″ sq. pan and dot with butter (1 Tbsp.)

Batter

1/2 c. flour
1/2 c. sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp. butter, softened
1 egg slightly beaten

Mix & drop by spoonful in 9 equal portions on top

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

WAFFLE or PANCAKE SYRUP

1 c. br. sugar (packed)
1/4 t. salt
3/4 c. water

Bring to boil & cook for 5 minutes. Serve hot. For maple flavor add maple extract.

This recipe was clipped from a newspaper and found in a large collection, date unknown. This was in two pieces and taped together, scans of both clippings are below along with a typed version.

THE FOLLOWING recipe is a shoot-the-works version of deep dish pizza: It has everything on it except the kitchen sink. Since the crust is the most fussed-over feature of the deep dish genre, followed by cheese, we let the dough rise for one hour rather than 20 minutes.

The extra time minimizes the yeast flavor (you want the flavor of the crust to be neutral) and ensures a finer texture. The crust must be sturdy, not soggy or floppy, for it is the crisp yet chewy servant that transports the goodies to the mouth. And though it is thick, bready is out.

The pan is lightly oiled and dusted with cornmeal. The cornmeal acts as a blotter to absorb any excess moisture, plus it gives the crust a chewier texture.

Two types of cheese, mozzarella and parmesan, are needed. The mozzarella acts as glue to fasten the goodies to the crust. When heated, it must have a rich, gooey texture, no stringiness.

The dusting of parmesan is the ribbon that wraps the gift; it is used to contrast with the color of the tomato sauce and as a counterpoint to the flavor of mozzarella and herbs. For both cheeses, splurge and buy the imported stuff. You will need less of it, because their flavors are stronger and because of their fat content, richer. You will be getting your money’s worth.

As for toppings for a great pizza, for the best appearance vary the size of the ingredients, leaving many of them in larger pieces. Instead of slicing the mushrooms, quarter them. The ingredients that follow are merely suggestions. Optional ingredients include fresh broccoli, spinach, tuna, chopped ham, green pepper rings or avocado slices.

DELUXE DEEP-DISH PIZZA

Crust:

1 1/2 packages active dry yeast
1 1/2 cups very warm water (105 to 115 degrees)
1/4 cup butter, melted, cooled
3 to 3 1/2 cups flour
3/4 cup yellow cornmeal
1 tbsp. sugar
2 tsp. salt

Filling:

1 can (28 oz.) peeled, crushed tomatoes with added puree
2 small cloves garlic, minced
1/2 tsp. each: Basil, oregano
1 bay leaf

Dash each: Sugar, hot pepper sauce
1 tbsp. olive oil
1 small onion, sliced
1 green pepper, seeded, diced
1 cup sliced mushrooms
1/2 lb. Italian sausage, removed from casing
10 oz. imported mozzarella cheese, shredded
1/2 lb. sliced pepperoni
1/2 cup sliced pitted black olives
1/4 cup freshly grated imported Parmesan cheese

For crust, sprinkle yeast over the water in large bowl; let stand until bubbly. Stir in butter. Mix 2 1/2 cups of the flour, cornmeal, sugar and salt. Stir into yeast mixture until smooth.

Knead on lightly floured surface until smooth and elastic, adding remaining flour as needed. Put into greased bowl; cover, let rise in warm place one hour, or until doubled.

Meanwhile, for filling, heat tomatoes (undrained) in medium skillet. Add garlic, basil, oregano, bay leaf, sugar and hot pepper sauce. Simmer 30 minutes, stirring occasionally. Add a little water for a thinner sauce.

Meanwhile, heat olive oil in large skillet; add onion and green pepper. Saute three minutes, or until crisp-tender. Stir in mushrooms; saute one minute. Remove from heat with slotted spoon and put in strainer set over small bowl. Crumble Italian sausage into skillet; cook and stir five minutes or until no longer pink. Remove with slotted spoon to paper towel-lined plate.

Punch down dough. Lightly oil bottom and sides of 14-inch round deep pizza pan. Sprinkle with cornmeal. Press dough over bottom and up sides of pan. Bake at 425 degrees five minutes.

Sprinkle sausage over dough; sprinkle with mozzarella cheese, pepperoni, mushroom mixture and black olives. Spoon sauce over all. Sprinkle with Parmesan cheese. Bake at 425 degrees 35 to 40 minutes — or until crust is golden brown and filling is bubbly. Let stand five minutes before serving. Six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHEESE STRATA

8 slices bread
8 ounces Velveeta cheese, sliced
4-6 eggs
3 cups milk
1 tsp. salt
1 tsp. prepared mustard

Trim crusts from five slices of the bread. Cut in half diagonally. Use the trimmings and other three slices of bread to cover the bottom of an eight- or nine-inch square baking dish. Top with cheese. Arrange the trimmed triangles of bread on top of the cheese.

Beat the eggs. Add the milk, salt, and mustard. Pour mixture over bread. Cover. Let stand one hour at room temperature. Bake at 325 degrees for an hour or until a knife inserted in the center comes out clean. Cool slightly before cutting.

This recipe was clipped from a newspaper and pasted onto an index card, this must have been a favorite of the cook’s since this recipe is pretty stained from use. Recipe is typed below along with a scanned copy.

CHICKEN POT PIE

1 broiler – fryer chicken, cut in pieces
3 cups water
2 teasp. salt, divided
1 teasp. monsodium glutamate
1 medium onion, sliced
2 stalks celery, with leaves
1 bay leaf
5 tblsp. butter or margarine
5 tblsp. flour
1/8 teasp. pepper
1/2 cup light cream
2 cups cooked peas
12 small onions, cooked
Pastry for topping

Wash chicken; place in deep kettle. Add water, 1 1/2 teaspoons of the salt, monsodium glutamate, onion, celery and bay leaf. Cover; simmer 40 minutes. Remove chicken pieces; strain broth. Return broth to kettle and boil rapidly until reduced to 2 cups. Remove skin and bone from chicken; cut into large pieces. Melt butter; add flour, remaining 1/2 teaspoon salt and pepper; stir to a smooth paste.

Gradually add chicken broth and light cream. Cook, stirring constantly, until mixture is thickened and comes to a boil. Remove from heat; stir in peas and onions and chicken pieces. Turn into a 2 – quart casserole or 4 individual casseroles. Top with pastry. Bake at 425 degrees 20 to 25 minutes. Yield: 4 servings.

This recipe was clipped from a newspaper and pasted onto an index card, this must have been a favorite of the cook who saved this recipe since it’s quite stained. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

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 (1-lb.) can chili beans
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.

This recipe was clipped from a newspaper and pasted onto an index card, it must have been a favorite since it’s quite stained. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BUFFET CASSEROLE
(8 servings)

1 lb. ground chuck
1 cup minced onions
2 (8-oz.) cans tomato sauce
1 tblsp. Worcestershire sauce
1 tblsp. salt
1 teasp. chili powder
2 cups thinly sliced, pared raw potatoes
1 (10 oz.) pkg. frozen cut corn, thawed just enough to separate
1 (10-oz) pkg. frozen lima beans, thawed
1 1/2 cups cubed cheddar cheese

Preheat electric fry pan to 325 degrees. Brown ground chuck and onions in fry pan. Add next four ingredients and blend well. Pat into 1 inch layer in bottom of pan. On top, place in layers; potatoes, corn and lima beans. Cover and cook on low temperature for 30 minutes; then sprinkle with cheese cubes and cook uncovered until the vegetables are tender. Add more water if the dish becomes too dry.

This casserole also can be arranged with the vegetables forming a circle around the meat mixture.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FIREMEN’S BEANS

1 pound ground beef
1 small onion, chopped
1/2 green pepper, chopped (optional)
1 large can (21 to 28 ounces) of baked beans
14 cup brown sugar
3 tbsp. prepared mustard
1 12-ounce jar barbecue sauce
1 tube of biscuits

Mix together all ingredients except biscuits. Put in a large baking dish and bake at 350 degrees for an hour to an hour and a half. Remove from oven. Arrange the biscuits on top. Return to oven for about 20 minutes more, until the biscuits are nicely browned.