This handwritten recipe comes from a large collection, date unknown. Recipe is typed below as-is along with a scanned copy.

(A LaRaribia) Cheese Sauce

Combine in saucepan:

1 can condensed mushroom soup
2 cups grated sharp cheese

Heat to melt cheese.

Then add:

1/4 cup chopped green pepper
1/4 cup chopped olives

Serve over Buttermilk Biscuits and with lettuce salad.

This recipe was typed onto a large index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (spelling corrected).

Barbecue for Chicken

1 pt. (2 c.) water
1 cup vinegar
1/4 oz. Worcestershire Sauce
1/4 cup salt
1 good shake of pepper
1/2 lb. (2 bars) butter
Garlic–shake as much as you like

Heat all together and dip chicken in before placing over fire and from time to time while cooking.

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

Blueberry Sauce

Mix together

1/2 c. sugar
2 tsp. corn starch
dash of salt

Mix and stir in

1/2 c. water
1 pt. blueberries

Bring to boil and boil till clear (about 4 min.)

1 Tbsp. lemon juice
1 tsp. grated lemon rind.

Here’s an old recipe for homemade tomato soup to can, this was typed onto a slip of paper. Date unknown. Recipe is typed below as-is (spelling corrected) along with a scanned copy at the bottom.

Tomato Soup Materials

1 peck ripe tomatoes
6 large onions
1 small bunch parsley
1 large bunch celery

Put through food chopper cook until tender and strain. Mix 1/2 cup flour 1/2 cup butter 1/4 tsp red pepper 1/3 cup salt 1/2 cup sugar and add to the above.

Boil for five minutes or until thick can immediately.

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy (spelling errors corrected).

Cauliflower with Shrimp Sauce

1 (can) Frozen Shrimp Soup
1/2 c. sour cream
1/8 tsp. pepper
1/4 c. toasted almonds

Heat and serve with your head of cauliflower.

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 (of the front side only).

Spaghetti Sauce

Need –

1 lg. can (28 oz.) chopped tomatoes
1 lg. can (28 oz.) Puree
2 small cans paste
1 reg. jar Ragu (smallest)

Lightly salt saucepan, add oil (3 T.). Put whole onion in pan. Add 2 cans paste, salt & pepper & 2 cans water.

Blend tomatoes & 2 cloves garlic in blender. Add to paste & 3/4 can of puree – Ital. season & salt & pepper.

Italian Seasoning – Romano cheese, little basil, dash of wine & 1 can of water (can from tomatoes).

Cook to boil – slowly – 10 – 15 min. Then add Ragu plus jar of water from Ragu, pinch of sugar. Add meatballs. Bring to boil then simmer for 2 1/2 – 3 hrs. If bitter add pinch of baking soda 1/2 hr. before completion.

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

Steamed Blueberry Mush (an old favorite)

4 cups blueberries
2 cups sugar
1 tablespoon butter
2 cups flour
2/3 teaspoon salt
3 1/2 teaspoons baking powder
3/4 cup milk
1 teaspoon lemon juice

Sift flour and measure

Sift flour, baking powder and salt together.

Add butter and work it into dry ingredients.

Add milk and beat until thoroughly mixed.

Add sugar and lemon juice to berries.

Fold into batter, stirring just enough to blend together.

Pour into a buttered mold, cover tightly and steam for 45 minutes.

Serve warm with rich milk or cream.

Makes 6 servings.

This recipe was clipped from cardboard packaging of some kind, likely a box of Ronzoni pasta since it’s listed as an ingredient. Recipe is typed below along with a scanned copy.

Manicotti With Ratatouille Sauce

1 package (8 oz.) RONZONI Manicotti
2 pounds ground turkey
1 cup ricotta cheese
1 cup low-salt part-skim mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
2 eggs, beaten
1/2 cup chopped parsley
2 garlic cloves, minced
1/4 cup oil
2 medium onions, chopped
2 green peppers, sliced
3 cups chopped eggplant
2 cups sliced zucchini
1 can (28 oz.) crushed Italian plum tomatoes with added puree
2 tablespoons oregano leaves
1/2 teaspoon pepper

Cook pasta as directed; drain. Cook and stir turkey until no longer pink; drain. Stir in cheeses, eggs and parsley. Spoon 1/3 cup filling into each manicotti; place in greased 13×9-inch baking dish.

Saute garlic in oil; add onions and green peppers; saute until tender. Add eggplant, zucchini, tomatoes and seasonings. Cover and cook about 5 minutes. Spoon over manicotti. Cover and bake at 350° for 20 minutes. Makes 7 servings.

NOTE: Recipe may be halved, using 8 manicotti.
Each serving provides approximately 550 calories and 400 mg sodium.