No date on this recipe but I believe it’s from the 1950’s or 1960’s based on the other recipes found in the same collection. I’ve typed out the recipe article below as well as scanned a copy for archive.

TIME TO SERVE MINCEMEAT PIE

When that first frost is on the pumpkin, don’t you have a hankering for good old-fashioned mincemeat pie? And you can have it without all the work of the old-fashioned kind. You’ll treasure this recipe for this “Quick Mincemeat” which has such a flavor. Food trends come and go just like fashions in clothes. Today the trend seems to be to prepare the old time goodness of some of grandmother’s proven recipes, only the preparation is stream-lined.

QUICK MINCEMEAT

1 cup prunes
1 cup seedless raisins
2 cups finely chopped cooking apple
3/4 cup finely chopped suet
1/2 cup finely cut citron
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup Sherry wine
1 cup apricot whole fruit nectar
1/8 teaspoon salt
3/4 cup brown sugar (packed)
2 teaspoons grated orange rind
1 tablespoon vinegar

Cover prunes with water, and boil 15 minutes. Drain and cut from pits into small pieces. Rinse and drain raisins. Combine all ingredients and boil 10 minutes, stirring frequently. Remove from heat. Cool.

Sufficient for 2 (8-inch) pies.

This recipe was clipped from a newspaper in 1988/1989 (based on information on the back). It was shared by Better Homes and Gardens so you know it’s a good one! Recipe is typed below along with a scanned copy.

Recipe of the week

Americans are crazy about the flavor of pizza, so recipe testers from Better Homes and Gardens created this dip. Enjoy it as a party appetizer or TV snack.

Pizza dip

One 8-ounce package cream cheese, softened
1/2 cup dairy sour cream
1 teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper (optional)
1/2 cup pizza sauce
1/2 cup chopped pepperoni
1/4 cup sliced green onion
1/4 cup chopped green pepper
1/2 cup shredded mozzarella cheese (2 ounces)
Sweet pepper strips, broccoli flowerets, or crackers (optional)

In a small mixer bowl beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9- or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper. Bake in a 350-degree F oven for 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through. Serve with sweet pepper strips, broccoli flowerets, or crackers. Makes 12 servings.

I believe this recipe dates back to the 1990’s based on the others in this collection. I’ve typed it out below and also included a scanned copy (front side only). Easy recipe!

Cauliflower Salad (Lite)

Clean and break up one head of cauliflower (drain well)

1/2 c. sour cream
3 Tbsp. mayonnaise
4 Tbsp. grated Parmesan Cheese

Layer. Refrigerate over night and add bacon bits and toss. Serve cold.

This handwritten recipe was written on the back of scrap office paper and dates 1991 (based on information printed on the back). I’ve typed the recipe below along with a scanned copy.

Baked Walleye

1 can cream mushroom soup
1 8 oz. sour cream
—mix together
4 fish fillets

Line bottom with fish and top with soup mixture.

Bake 45 Min. or til done. 350°

Top with mushrooms or dried onion rings before baking.

This recipe was written on the back of a General Motors Inspection Ticket, hard to say how old it is but I’d guess somewhere between 1980’s — 1990’s (based on other recipes in the collection).

Recipe is typed below along with a scanned copy.

Kathy’s Potatoes

8 potatoes cooked & peeled & cubed
1/2 c. grated onion
1 # grated cheddar cheese
1 c. Mayo

Mix all together. Sprinkle with Hormel real bacon bits and sliced black olives.

Bake in greased pan 1 hr. 325°

9×13 pan.

This recipe folder was published by Swans Down in 1944 (General Foods Corp.) and it folds down into a little booklet just over 3″x2″. There are a few recipes and tips for baking cakes with Swans Down, everything’s typed out below along with a scan of the sheet (broken into sections for easier reading).

Other than the cover and bottom guarantee images, everything’s clickable if you’d like to view larger copies.

3 new “Mix-Easy” cakes and 6 decorating ideas!

SWANS DOWN “MIX-EASY” CAKES—

Mixed in HALF the time – Keep fresh longer – Taste richer!

Everywhere women are simply delighted with this new Swans Down “Mix-Easy” way to make cakes! It’s so simple…so quick…and the cakes are marvelous!

Just one thing: be sure to use Swans Down. These “Mix-Easy” recipes are not guaranteed to succeed with any other cake flour.

Of course, Swans Down itself hasn’t changed. You can still use it as always in your favorite recipes. But don’t try to adapt older recipes to this “Mix-Easy” method. These recipes are special!

Remember–always use Swans Down and a “Mix-Easy” recipe to make a “Mix-Easy” cake.

This is No. 4 of Swans Down’s “Mix-Easy” Cake package inserts. Watch for these handy recipe folders when you open a box of Swans Down Cake Flour.

3 new “Mix-Easy” cakes

ORANGE LOAF CAKE

Preparations:

Have the shortening at room temperature. Grease 9x5x3-inch loaf pan, line bottom with waxed paper, and grease again. Start oven for moderate heat (350°F.). Sift flour once before measuring.

Measurements:

Measure into sifter:

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
3/4 teaspoon salt
1 1/4 cups sugar

Measure into bowl:

1/2 cup vegetable shortening
2 teaspoons grated orange rind

Measure into cup:

3/4 cup milk

Have ready:

2 eggs, unbeaten

Now the “Mix-Easy” Part:

Mix or stir shortening just to soften. Sift in dry ingredients; add 1/2 of liquid and the eggs. Mix until all flour is dampened; then beat 1 minute. Add remaining liquid, blend, and beat 2 minutes longer. (Count only actual beating time. Or count beating strokes. Allow at least 100 full strokes per minute. Scrape bowl and spoon often.)

Baking:

Turn batter into pan. Bake in moderate oven (350° F.) 1 hour and 15 minutes, or until done. Let cool in pan.

LUSCIOUS COCOA CAKE

Preparations:

Have the shortening at room temperature. Grease pans, line bottoms with waxed paper, and grease again. Use two 8-inch layer pans or an 8x8x2-inch pan. Start oven for moderate heat (350° F.). Sift flour once before measuring.

Measurements:

Measure into sifter:

1 1/2 cups sifted Swans Down Cake Flour
1 teaspoon soda
1/2 teaspoon salt

Measure into cup:

1/2 cup buttermilk or sour milk
1 teaspoon vanilla

Measure into bowl:

1/2 cup vegetable shortening

Have ready:

1 1/4 cups brown sugar, firmly packed
3 eggs, unbeaten
1/2 cup Baker’s Breakfast Cocoa blended with 1/2 cup cold water

Now the “Mix-Easy” Part:

Mi or stir shortening just to soften. Sift in dry ingredients. Add brown sugar. (Force through sieve to remove lumps, if necessary.) Add 1/2 of milk and the eggs. Mix until all flour is dampened; then beat 1 minute. Add remaining milk and the cocoa-water mixture, blend, and beat 2 minutes longer. (Count only actual beating time. Or count beating strokes. Allow at least 100 full strokes per minute. Scrape bowl and spoon or beater often.)

Baking:

Turn batter into pans. Bake in moderate oven (350° F.) about 30 minutes for layers, or about 55 minutes for 8x8x2-inch cake.

Mix by hand, or with electric mixer, using low to medium speed.

BURNT SUGAR CAKE

Preparations:

Have the shortening at room temperature. Grease 10x10x2-inch pan, line bottom with waxed paper, and grease again. Start oven for moderate heat (375° F.). Sift flour once before measuring.

Measurements:

Measure into sifter:

2 cups sifted Swans Down Cake Flour
2 1/2 teaspoons Calumet Baking Powder
1/2 teaspoon salt
1 cup sugar

Measure into bowl:

1/2 cup vegetable shortening

Measure into cup:

2/3 cup milk
1/2 teaspoon vanilla

Have ready:

2 eggs, unbeaten
1/4 cup burnt brown sugar syrup*

* To make burnt sugar syrup, heat 2/3 cup dark brown sugar in heavy skillet over medium heat, stirring constantly until all is melted. Raise heat and stir until syrup smokes. Remove from heat; add 1/3 cup hot water very slowly and stir to dissolve. Cool. Measure 1/4 cup syrup for cake; use remainder in frosting.

Now the “Mix-Easy” Part:

Mix or stir shortening just to soften. Sift in dry ingredients; add 1/2 of liquid and the eggs. Mix until all flour is dampened; then beat 1 minute. Add remaining liquid and burnt sugar syrup, blend, and beat 2 minutes longer. (Count only actual beating time. Or count beating strokes. Allow at least 100 full strokes per minute. Scrape bowl and spoon or beater often.)

Baking:

Turn batter into pan. Bake in moderate oven (375° F.) 45 minutes, or until done. Frost with Burnt Sugar Frosting.

BURNT SUGAR FROSTING

Combine in top of double boiler: 1 unbeaten egg white, 3/4 cup sugar, dash of salt, 3 tablespoons water, 3/4 teaspoon light corn syrup, and 2 tablespoons burnt sugar syrup. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 4 minutes, or until frosting will stand in peaks. Remove from boiling water and add 1/2 teaspoon vanilla. Beat until thick enough to spread. Makes enough frosting to cover top and sides of 10x10x2-inch cake or top and sides of two 8-inch layers.

How to make SWANS DOWN “Mix-Easy” cakes look gay and festive–

1. Spread Orange Loaf with thin lemon frosting. Arrange in overlapping slices on glass plate around a small crystal bowl of flowers.
2. Frost Burnt Sugar Cake. Pour bittersweet chocolate coating from tip of spoon in tiny ribbons over frosting. For this, melt 1 teaspoon of butter with 1 square Baker’s Unsweetened Chocolate.
3. Frost Luscious Cocoa Cake with Mocha frosting. Sprinkle chopped, toasted nut meats in one-inch border around top edge.
4. For St. Patrick’s, frost Luscious Cocoa Cake with white frosting. Trace a St. Patrick’s hat or shamrocks on top and fill in with green sugar or candies. Serve on plate or tray, surrounded with ferns.
5. Use Burnt Sugar Cake and chocolate frosted Luscious Cocoa Cake. Cut cakes in 2-inch squares and arrange, checkerboard fashion.
6. Top Burnt Sugar Cake with pecan meats in rows so that, when cut, each piece has a nut in center of top.

This is a newspaper clipping with the date unknown, but I believe it’s from around the 1960’s. Recipe is typed out below as well as a scanned copy (click to view a larger copy).

Hungarian Christmas Bread

Preheat oven to 350, 20 minutes before loaves are ready to bake.

Dough

1 cup milk
1/2 cup sugar
1 tsp. salt
1 cup (2 sticks) butter
1/3 cup very warm water
2 pkgs. or cakes yeast, dry or compressed
5 1/2 cups (about) sifted flour
grated rind of 2 lemons (2 tbsps.)

Filling

2 cups ground poppy seeds
2 cups sugar
1 cup raisins
1 cup milk
grated rind of 2 lemons (2 tbsps.)
1/8 tsp. powdered saffron (optional)
1 egg, beaten

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure water into large bowl; sprinkle or crumble in yeast to dissolve. Stir in milk mixture.

Add 3 cups flour and lemon rind; beat until smooth. Add enough remaining flour to form soft dough. Turn out onto lightly floured board; knead until smooth and elastic. This takes about 8 to 10 minutes. Put in greased bowl, turning to grease all sides.

Cover; let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

TO PREPARE FILLING: Combine poppy seeds, sugar, raisins, milk, lemon rind and saffron. Mix well.

Cook, stirring constantly, over medium heat about 10 minutes or until thick enough to spread. The mixture thickens on standing.

Punch dough down; divide into 4 equal parts; roll out each portion into rectangle 1/4-inch thick. Spread each rectangle with 2/3 cup filling and roll up jelly roll style.

Place on greased baking sheets, seam side down; brush with half the beaten egg. Cover; let rise in warm place, free from draft, about 30 minutes.

Brush with remaining beaten egg. Bake in pre-heated 350-degree oven about 35 minutes or until golden brown. Remove from baking sheets to cool.

Yields 4 loaves.

This recipe was handwritten in pencil on a large index card and is somewhat soft and quite yellowed with age (indicator of heavy use). I’m not sure how old it was but I believe this was written between the 1950’s and 1960’s based on the other recipes in the collection this came from. I’ve typed the recipe below as well as scanned a copy (click for a larger view).

Buttermilk Pie

2 c Buttermilk
2 eggs
2 tbsp flour
1/8 tsp salt
1/2 c sugar
2 tbsp lemon juice
1 tsp lemon ext.
nutmeg

Beat eggs, add sugar, salt, flour. Add buttermilk, lemon juice and extract.

Spread butter over unbaked crust. Pour in buttermilk mixture and sprinkle with nutmeg. Bake in quick oven 425° – 10 min. Reduce heat to 300° and bake 20 min. or until firm. Eat while warm but not hot.