This is a recipe clipped from a magazine, date is unknown. Recipe is typed below along with a scanned copy.

Corn Pancakes

1 cup sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk*
1 cup whole-kernel corn
2 tablespoons melted shortening.

Sift together flour, baking powder and salt. Beat egg. Add milk, corn and shortening. Add to flour mixture and mix well. Cook on lightly greased hot griddle.

*Written in pencil is marked “1 cup”

This is a full page magazine advertisement from 1962 for Campbell’s soup featuring 4 different recipes for large meals. Each recipe is typed below along with a scanned copy that you can click to view larger if you like.

BUFFET-SIZE MEAT LOAF. Thoroughly mix 1 can Campbell’s Tomato Soup, 3 lb. ground beef, 2 cups small bread cubes, 1/2 cup finely chopped onion, 1/4 cup chopped parsley, 2 tbsp. Worcestershire, 2 slightly beaten eggs, 2 tsp. salt, 1/8 tsp. pepper. Shape firmly into loaf; place in shallow baking pan. Bake in moderate oven (350° F.) about 1 1/4 hr. Sauce: Heat 1 can Campbell’s Tomato Soup, 1 tbsp. prepared horseradish; stir. Pour over meat loaf. 10 servings.

COVERED-DISH TUNA CASSEROLE. In skillet, cook 1 cup chopped onion in 2 tbsp. shortening till tender. Blend 3 cans Campbell’s Cream of Celery Soup, 1 1/2 cups milk. Stir in onion, 3 cans (7 oz. each) tuna (drained, flaked), a 10-oz. pkg. frozen peas (cooked, drained), 4 cups cooked noodles (6 oz. uncooked). Pour into 3-qt. casserole or 13x9x2″ baking dish. Top with 1/4 cup buttered bread crumbs. Bake in moderate oven (375°F.) 30 to 40 min. 10 servings (1 cup each).

Make ’em with soup to feed a group!

M’m! M’m! Good! When the soup is Campbell’s

GET-TOGETHER CHICKEN SOUPREME. Dust 5 lb. chicken parts with mixture of 1/2 cup flour, 1 tsp. paprika, 1/2 tsp. salt, 1/8 tsp. pepper. Put in single layer (skin-side down) in 2 baking dishes (13x9x2″). Dribble 1/4 cup melted butter over chicken. Bake in hot oven (400°F.) 20 min. Turn chicken; bake 20 min. longer. Stir 3 cans Campbell’s Cream of Mushroom Soup, 1/2 cup water till smooth; pour over chicken. Bake 20 min. more or till tender. 10 good servings.

TURKEY OR CHICKEN A LA KING. In large saucepan, cook 1/4 cup diced green pepper in 2 tbsp. shortening till tender. Blend in 3 cans Campbell’s Cream of Chicken Soup, 1 to 1 1/2 cups milk; add 2 cups diced cooked turkey or chicken, 2 tbsp. chopped pimiento, dash pepper. Heat slowly; stir often. Serve in patty shells or on toast. 10 servings (2/3 cup each).

This is a full page recipe advertisement for Good Seasons Mix published in a magazine, date 1962. Each recipe is typed below along with a scanned copy that you can click to view larger.

How to create
4 new French Dressings with
this Good Seasons Mix

The Basic Old Fashion French Dressing

Fine herbs and pungent spices subtly blended in the continental manner. It’s so simple to make in the Good Seasons cruet. You just combine vinegar, a little water and your favorite oil with the Mix. (Easy directions on the Good Seasons envelope.) Do keep an extra cruet handy–this zesty French dressing inspires endless variations.

Honey-Celery Seed Dressing

Good Seasons Old Fashion French Salad Dressing Mix
Honey
1 teaspoon celery seeds

When preparing the basic dressing, substitute honey for the water. Just before final shaking, add celery seeds.

Wine and Parsley French Dressing

Good Seasons Old Fashion French Salad Dressing Mix
Any dry wine
2 tablespoons chopped parsley

Use dry wine in place of the water when preparing the basic dressing. Add parsley before final shaking. New and good on your favorite luncheon salads.

Light Curry French Dressing

Good Seasons Old Fashion French Salad Dressing Mix
1/2 teaspoon curry powder
Mayonnaise or sour cream

Add curry powder to the basic dressing. Optional touch: for a creamy curry dressing use mayonnaise or sour cream instead of water. Does wonders for sea-food salads.

This recipe comes from a half page advertisement for Kellogg’s clipped from a magazine, date is 1962. Recipe is typed in full below along with a scanned copy.

cooking with Kellogg’s

“Hot doggities”
(Steamy on the inside, crunchy on the outside)

Kellogg’s Corn Flake Crumbs and Heinz Ketchup teach hot dogs a new trick!

“Hot Doggities!” Stuck-on-a-stick for handy eating. Coated with zesty Heinz Ketchup. Baked in a “flavor-crust” of crisp, golden Kellogg’s Corn Flake Crumbs. Steamy, ketchup-y, crunchy–fun and good for the whole family.

Bake up a batch soon, using this recipe.

“Hot doggities”

1 pound frankfurters
1/2 cup HEINZ KETCHUP
1/2 cup KELLOGG’S CORN FLAKE CRUMBS

10–4 1/2-inch wood skewers*

1. Insert skewers lengthwise into frankfurters leaving about 2 inches for a handle. Score surface of frankfurters lightly, spiraling from end to end.
2. Roll each frankfurter in HEINZ KETCHUP, then coat generously with KELLOGG’S CORN FLAKE CRUMBS. Place in foil-lined shallow baking pan. Do not crowd.
3. Bake in moderate oven (350° F.) about 15 minutes. Serve with additional HEINZ KETCHUP if desired.

Serves 4 to 5.

*May be prepared without skewers, if desired.

This recipe card comes from a large collection of recipes ranging in dates from the 1940s through the 1960s. It’s typed on a lined index card. Recipe is typed below along with a scanned copy.

Spice Tea

1/2 gallon boiling water using part to pour over 1/2 cup tea leaves. Steep five minutes then strain.

To rest of water add 3 cups sugar. Juice of three lemons, 3 oranges. Tie in a cloth 1 tsp. cinnamon, 1 tsp. nutmeg. Put in loose 1 tsp. whole cloves.

Add all together let stand several hours. Reheat to serve, adding same* amount of water.

*It’s a typo on the card (ssme), could be “same” or “some”.

This is a promo recipe card from Beatrice Foods featuring the Beatrice Cooke character. There’s no date but Beatrice Cooke was a well known fictitious figure in magazine ads in the 1940’s and 50’s, and featured recipes relating to Meadow Gold Dairy Products. Source: Beatrice Foods Memorial. Recipe is typed below along with a scanned copy of the card that you can click to view larger if you like.

Beatrice Cooke’s Special Recipe

GEBACKENES

1 cup Meadow Gold Butter
1 3/4 cups sugar
2 Meadow Gold Eggs, beaten
1/2 cup Meadow Gold Whipping Cream
1 teaspoon vanilla
4 cups sifted flour
1 teaspoon baking powder
1/8 teaspoon cinnamon
2 Meadow Gold Egg Yolks, beaten
Colored sugar or chopped nuts

Cream butter and sugar until light and fluffy. Mix in eggs, cream and vanilla. Add sifted dry ingredients gradually, mixing well after each addition. Chill dough for several hours. Roll out on lightly floured surface to 1/8 inch thickness. Cut with various shaped cooky cutters. Place on ungreased cooky sheet; brush with egg yolks; sprinkle with colored sugar or chopped nuts. Bake at 400° or 8-10 minutes. Makes 12 dozen cookies.

Distributed by BEATRICE FOODS CO., MEADOW GOLD DAIRY PRODUCTS

This is a recipe written on a sheet of memo paper from a shipping company (Frisco). Date is unknown, recipe is typed below along with a scanned copy that you can click to view larger.

Date Yummies

Beat:

1 stick butter
1 cup sugar
1 egg
Dash of salt

Add:

1 cup chopped dates

Cook for 8 min after beginning to simmer at edge of pan, stirring constantly. Remove from heat & add

2 cups Rice Krispies
1 tsp vanilla
1/2 cup nuts

When cool enough to handle, shape into fingers. Roll each in shredded coconut.

Here’s a clipping from a magazine advertisement, date unknown. Recipe is typed below with a scanned copy of the clipping.

LA CHOY HAMBURGER CHOP SUEY

Imaginative dishes can be thrifty–easy to fix, too! For example, Hamburger Chop Suey. Just visit the Chinese Foods Section of your favorite store for rich La Choy Brown Gravy Sauce, piquant La Choy Soy Sauce…one can each La Choy Bean Sprouts and La Choy Fancy Mixed Chinese Vegetables. You’ll turn hamburger into something really special!

Brown 1 lb. hamburger and 1 med. onion, chopped, in 1/4 cup butter. Add 2 tsp. salt, dash pepper, 2 cups diced celery, 1 1/2 cups water. Bring to boil. Cover. Simmer 20 min. Add 1 can La Choy Fancy Mixed Chinese Vegetables, drained, 1 can La Choy Bean Sprouts, drained, 1 can mushrooms, sliced. Heat. Combine 2 Tbs. cold water, 2 Tbs. cornstarch, 1 Tbs. La Choy Soy Sauce, 1 tsp. sugar, 1 Tbs. La Choy Brown Gravy Sauce. Add to meat. Cook until slightly thickened, stirring constantly. Serve hot with rice for Chop Suey, or with La Choy Chinese Noodles for Chow Mein.