This recipe was clipped from a newspaper and taped onto an index card, date unknown. The tape is quite yellowed with age. Recipe is typed below along with a scanned copy.

PARTY SPREAD

One pound braunschweiger sausage
Three tablespoons mayonnaise
Three tablespoons grated onion
One hard cooked egg, chopped fine
One teaspoon prepared mustard
One-fourth teaspoon salt

Combine all ingredients, mix well. Shape into a ball. Wrap and chill in refrigerator for several hours. Before serving allow to stand at room temperature 15 minutes for proper spreading consistency.

This recipe was clipped from a magazine then taped onto an index card, the tape is quite yellowed and aged. Date unknown. Recipe is typed below along with a scanned copy.

Holiday Roquefort Dip

8 oz. wedge blue or Roquefort cheese
1 pt. dairy sour cream
1/2 tsp. salt
1 small jar or can pimientos

Combine cheese (room temperature) with sour cream and salt. Beat with electric mixer until smooth. Drain pimientos; dice and fold in. Pour into plastic container; decorate with star cut from pimiento. Refrigerated, this will keep for a week. Wrap in foil and top with Christmas ball.

This recipe was clipped from a newspaper, date unknown but probably the 1970s judging by the picture on the other side. It’s a bit tattered along one side but still readable. Recipe is typed below along with a scanned copy.

Reader’s Recipe

OVERNIGHT COOKIES

1/2 cup vegetable oil
1 cup granulated sugar
1 egg
1 1/4 t. imitation vanilla flavoring
1 1/2 cups all-purpose flour
1/2 t. baking soda
1/2 t. salt

Put the oil, sugar, egg and vanilla in a bowl; beat well.

Put the flour, baking soda and salt in another bowl; stir well.

Put the mixture of flour, baking soda and salt into the bowl containing the oil, sugar, egg and vanilla. Stir well using a wooden spoon.

After mixing the ingredients, wrap the mixture in wax paper and place into the refrigerator for several hours or overnight.

When ready to use, shape the dough into a roll 2 inches diameter. Then cut the slices one-eighth inch thick. Bake on greased or oiled cookie sheet in moderately hot oven–375 degrees—for 8 to 10 minutes. Do not overbake. Makes about ? cookies. For special treats, add vanilla, maple or lemon-flavored icing.

–From the kitchen of
Mrs. Dailey Fogle
Churubusco

This is a handwritten recipe on a white index card, date unknown. Recipe is typed below along with a scanned copy. The # sign signifies “pound” in the butter measurement.

Vegetable & Cheese Casserole

2 C uncooked elbow macaroni
1/2 C bread crumbs
1/4# butter (melted)
1-#2 can cream corn
1/2 lb American cheese grated
1 green pepper (cut fine)
1 small can mushrooms
1/2 t salt

Cook macaroni–Drain–Rinse in hot water. Mix crumbs with 2 T. Butter. Combine macaroni, corn, & others & place in 2 qt. dish. Top with crumbs.

Bake 50 min at 350°

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

Try lemon drops

Sometime when you’re in a cookie-baking mood, try these lemon drops. It’s possible they’ll become a favorite with your family.

Lemon drops

1/2 cup solid, all-vegetable shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lemon juice
1/4 cup sugar
1 teaspoon grated lemon rind

Preheat oven to 350 degrees.

Cream shortening and brown sugar until light and fluffy. Add eggs and vanilla. Sift together flour, baking soda and salt. Add alternately to creamed mixture with lemon juice. Mix well.

Drop by teaspoonfuls onto greased baking sheets. Sprinkle with lemon sugar, made by combining 1/4 cup sugar with 1 teaspoon lemon rind. Bake in preheated oven 10 to 12 minutes. Makes 5 dozen.

This recipe was clipped from a newspaper then pasted on a white index card. Date unknown. Recipe is typed below along with a scanned copy.

FRIED CUCUMBERS

4 medium cucumbers
1 teas. salt
1/4 teas. pepper
three-fourths cup dry bread crumbs
1 egg slightly beaten

Pare cucumbers and cut into one-third inch slices. Dry between towels, sprinkle with salt and pepper. Dip into crumbs, into egg and again into crumbs. Brown in butter or fry in hot deep fat (380 degrees F.) until browned. Drain on absorbent paper. Serves six to eight.

This recipe was clipped from a magazine, date unknown but probably the 1980s or 1990s. Recipe is typed below along with a scanned copy.

CARROT CAKE SUPREME
16 to 20 servings

1 package Duncan Hines Deluxe Carrot Cake Mix
1/2 cup water
1/2 cup Crisco Oil or Puritan Oil*
3 eggs
1/2 cup finely chopped nuts
1 can (8 ounces) crushed pineapple (undrained)

Preheat oven to 350°. Blend all ingredients in large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35-40 minutes, until cake tests done with a toothpick. Frost when fully cooled with Cream Cheese Frosting.

CREAM CHEESE FROSTING

In medium size bowl, mix 4 ounces softened cream cheese and 2 teaspoons lemon juice until well blended. Stir in 1 can Duncan Hines Vanilla Frosting.

*Crisco Oil or Puritan Oil is recommended

This recipe comes from a large collection of vintage clippings ranging in dates from the 1940s through the 1980s. Recipe is typed below along with a scanned copy.

ZESTY BAKED CHICKEN

1 cup dry bread crumbs
1/3 cup grated Parmesan or Romano cheese
1/4 cup minced parsley
1/4 teaspoon pepper
1 1/2 sticks margarine (melted)
1 clove garlic, finely minced
1 3-lb. broiling chicken, cut into serving pieces
pinch salt (taste mixture first for saltiness)

Preheat oven to 350 degrees. Mix crumbs with cheese, parsley, pepper, and salt. Combine margarine and garlic and dip chicken pieces in the margarine. Then roll each piece thoroughly in the bread crumb mixture.

Place chicken pieces in a single layer in shallow baking pan. Sprinkle with remaining bread crumb mixture. Bake until tender, about 50 min.

Makes 3-4 servings.