This recipe was clipped from a newspaper or magazine and taped onto a white index card. Date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy of the first side.

Prairie Pot Roast

4 to 5-lb. boneless beef cross rib pot roast*
1 envelope beef flavor mushroom mix
1 jar (7 3/4 ounces) junior apricots with tapioca
1/4 tsp. salt
2 medium onions, sliced
1 tbsp. lemon juice
Water
Flour for gravy
2 tsp. snipped parsley

Place meat on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over meat. Cover tightly and cook in slow oven (325 degrees) for 2 hours. Add onion and lemon juice to cooking liquid and continue cooking, covered, 1 hour or until tender. Remove meat to warm platter. If thicker gravy is desired, combine water and flour and use to thicken cooking liquid. Add snipped parsley and cook 3 to 5 minutes.

*Note: A boneless beef rump or chuck eye roast may be used.

This recipe was clipped from a newspaper or magazine, date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

Sweet ‘n’ Smoky Oven Barbecued Chicken

1 broiler-fryer, quartered
1 large onion, sliced
1 tsp. hickory smoked salt
1/4 tsp. pepper

Barbecue Sauce

1/2 cup ketchup
1/2 cup corn oil
1/2 cup maple syrup
1/4 cup vinegar
2 T. prepared mustard

Place chicken, skin side up, in shallow baking pan. Tuck onion slices in and around the chicken. Sprinkle with smoked salt and pepper. Bake uncovered in 370-degree oven for 30 minutes. Make barbecue sauce by mixing together ingredients listed. Pour barbecue sauce over chicken and bake 30 minutes longer or until done. Makes 4 servings.

This interesting recipe for a chilled soup was clipped from a magazine or newspaper then pasted onto a white index card. Date is unknown but the recipes in this collection were mainly from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

SALAD SOUP

One and one-half cups tomato juice
Two beef bouillon cubes
Two cups tossed salad with Italian dressing (lettuce, tomato, green pepper, cucumber, onion with two tablespoons dressing)
One teaspoon Worcestershire sauce
One cup light cream
Chopped parsley, optional
Round crackers

Heat one-half cup tomato juice with bouillon cubes in small saucepan over low heat; stir until dissolved. Place in blender container with remaining juice, salad and Worcestershire sauce. Blend at high speed until vegetables are pureed. Reduce speed to low and blend in cream. Cover and refrigerate at least four hours. Garnish with parsley, if desired. Serve with round crackers. Makes six (about two-thirds cup) servings.

This recipe was clipped from a magazine or newspaper then pasted onto a white index card. Date unknown but the recipes in this collection were mainly from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

GLAZED CANTONESE HAM PATTIES
8 Servings

3/4 lb. ground ham
1/4 lb. lean ground pork
3/4 c. soft bread crumbs
1/4 c. chopped onion
2 Tbsp. chopped green pepper
1/2 c. water chestnuts, chopped
1/2 tsp. dry mustard
1 1/2 tsp. soy sauce
1 1/2 tsp.prepared horseradish
2 Tbsp. sweet and sour sauce
1/2 c. buttermilk
1 egg, beaten
Additional sweet and sour sauce
Pimiento strips

Combine ham, pork, bread crumbs, onion, green pepper, water chestnuts, dry mustard, soy sauce, horseradish, and Sweet & Sour sauce. Add buttermilk and egg; mix lightly. Shape into eight patties. Bake at 350 for 25 minutes. Brush tops lightly with additional Sweet & Sour sauce; bake 5 minutes more. Garnish with pimiento strips.

This recipe was clipped from a newspaper or magazine, date is unknown but the recipes in this collection were mainly from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

PORK SAUSAGE DINNER TREAT

Pork sausage links a-sizzling in the pan, make the best of all calls to breakfast on a snappy autumn morning.

Pork sausage links and patties can do more for your menus than just ring the breakfast bell. You can serve this savory meat often as the main dish for dinner.

Now’s the time to bake pork sausage patties in acorn squash–and here’s the way to prepare this tasty combination. Cut acorn squash in half lengthwise, remove seeds and place, face down, in a shallow pan; bake at 350 degrees F. for 35 minutes. Shape podk sausage into patties which will fit the squash; lightly brown in a skillet. Turn squash right side up and sprinkle with salt, pepper and brown sugar. Place a sausage patty in each squash half and return to oven. Bake 15 minutes, turn patties and continue baking for 15 minutes or until squash is tender.

This recipe was clipped from a newspaper or magazine, date is unknown but the recipes in this collection were mainly from the 1940s through to the 1960s. Recipe is typed below along with a scanned copy.

SAUSAGE SCRAPPLE

1/2 lb. pork sausage meat
2 1/2 cups meat broth or water
1 cup corn meal
1 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning

Cook the sausage in a large frying pan about 5 minutes, stirring and tossing it about in the pan with a fork. Drain off any excess fat. Add the liquid, bring to boiling point, then sift in the corn meal slowly, stirring constantly. Cook until the mixture thickens. Season, cover, and cook very slowly for 15 minutes. Turn into a small, previously wet, loaf pan. Cool, chill, then slice and brown in a little hot fat. Serve with tomato sauce or brown gravy.

This recipe was clipped from a newspaper, date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

Successful Meringue

My meringues used to be so tough they would actually lift off the pie when I tried to cut them. I tried many recipes with no luck until a baker’s wife gave me this one that has proved quite successful.

1 tablespoon cornstarch
Enough water to moisten cornstarch
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
Few grains of salt

Moisten the cornstarch in the small amount of water. Stir in the 1/2 cup of boiling water. Cook until thick and clear. Cool. Beat the three egg whites until stiff, add salt and then add sugar gradually. Beat in the cooked and cooled cornstarch and beat until of the right consistency to stand in pretty peaks. Brown as usual in 375 degree F. oven.

This recipe was clipped from a newspaper, date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

EASY MIX COOKIES

2 cups sugar
1/4 cup butter
4 tblsp. cocoa
1/2 cup milk
1 teasp. vanilla
1/2 cup peanut butter
3 cups uncooked instant oatmeal

Mix sugar, butter, cocoa and milk. Bring to a boil and cook 1 minute. Remove from heat. Add vanilla, peanut butter and oatmeal. Quickly drop from teaspoon onto waxed paper. Makes about 3 1/2 dozen cookies.