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.

French Breakfast

2 cups milk
6 eggs
1 teasp. salt
1 teasp. dry mustard
1 cup shredded sharp cheddar cheese
6 slices bread, cubed
1 cup fresh sausage, fried and drained

Beat eggs. Add salt and dry mustard. Layer bread, shredded cheese and sausage in a casserole, pouring egg mixture over the top. Allow to set in the refrigerator several hours or overnight. Bake covered in a 325 degree oven 45 minutes to 1 hour, until top is puffy and brown. Allow to set 5 minutes before serving.

Makes 6 servings.

This recipe is from a large collection of recipes collected by one cook, handwritten on large white index card. Date unknown. Recipe is typed below and you can click the scanned copy to view larger.

Please read this page first before using this recipe: Important: Safe Canning & Food Preservation.

Virginia Sweets
Sandy’s – Real Good

2 gal. pickles (small) larger ones cut lengthwise or chunks
1 pt. canning salt to 1 gal. water (boiling)

Pour over pickles and let stand 1 week.

Drain and pour fresh boiling water over them and let stand 24 hrs.

Drain and cover with fresh boiling water to which 1 tsp. alum has been added. (1 tsp. alum to 1 gal. of water) and let stand 24 hrs.

Drain and bring to boil the following ingredients and cool a little before pouring over pickles. | Add 1 pt. of sugar the first day.

5 pts. vinegar
2 sticks cinnamon bark
8 pts. sugar (some each day)
2 Tablespoons celery seed

Drain and heat each day for 4 days always cooling a little.

The first day only add 1 pt. of sugar.

Portion the rest of the sugar into equal parts and add rest of the days.

Can on the 5th day.–Do not heat pickles to can–just vinegar & can. Do not have boiling.

This recipe is written on a large white index card and comes from a large collection of recipes collected by one cook. Date is unknown. Recipe is typed below along with a scanned copy (you can click to view larger if you like).

Potatoes Supreme

3 pounds potatoes, boiled & mashed
2 tsp. cream
1 tsp butter
2 Tbsp yogurt (well beaten)
garlic salt
paprika
2 Tbsp. chopped chives
3 egg yolks, well beaten
3 egg whites, stiffly beaten
nutmeg

Mix mashed potatoes with remaining ingredients, folding in stiffly beaten egg whites last.

Pour into buttered dish.

Sprinkle with nutmeg.

Bake at 350°F for 20 to 30 min.

This recipe was written on a large white index card and comes from a large collection of recipes collected by one cook. Date is unknown. Recipe is typed below along with a scanned copy you can click to view a larger copy.

Cheese Potatoes
2 qt. casserole

8 to 10 boiled potatoes
2 pkg. Kraft white sauce mix
10 oz. pkg extra sharp cheese
2 t. salad supreme seasoning

Dice potatoes in casserole.

Mix white sauce according to pkg. directions and stir in cheese until melted.

Add 2 t. salad seasoning.

Bake 1/2 hr. till cheese bubbles.

Serves 10 to 12 people.

This tip for using french fries for potato salad was found in a large collection of recipes collected by one cook. Date is unknown. The instructions are typed below along with a scanned copy.

Use for Potatoe Salad

Add french fries to water (cover 4 – 5 mins)

Drain and put on towel.

4 c. water boiling
1/2 tsp salt

Bring to boil, then turn off heat.

Add

1-16oz.–Frozen French Fries

Cover.

Here’s a recipe clipped from a magazine, date unknown but I would guess between the 1980s or 1990s since most of the recipes in this collection were around that date. Recipe is typed in full below along with a scanned copy.

PEACH CRUNCH PIE

Preparation time: 20 min.
Baking time: 40-50 min.

3/4 c. sugar; 1/4 c. flour; 1/2 tsp. cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. salt; 5 c. sliced, peeled, fresh peaches; 1 tbs. lemon juice; 1 c. sifted all-purpose flour; 1/2 c. brown sugar, firmly packed; 1/2 c. butter or margarine; 1/2 c. chopped pecans; one 9-inch unbaked pastry shell; 2 tbs. butter or margarine.

Mix 3/4 cups sugar, 1/4 cup flour, cinnamon, nutmeg, and salt. Mix lightly with peaches; stir in lemon juice. Let stand while preparing topping. Combine 1 cup flour, brown sugar, and 1/2 cup butter or margarine in bowl; mix with fingers until crumbly. Stir in nuts. Turn peach mixture into pastry-lined pie pan. Dot with 2 tablespoons butter or margarine. Sprinkle topping mixture over peaches. Because nuts brown quickly, cut a foil circle to fit top of pie; place on pie. Bake in hot oven (400° F.) 25 minutes. Remove foil; bake 15 minutes longer. Makes one 9-inch pie.

This interesting recipe is from a large collection of recipes collected by one cook, handwritten on a large white index card. Recipe is typed below along with a scanned copy, click to view larger if you like.

Purie and Potato

1 large tomato
3 large potatoes
1/4 tsp. cummin
1/4 tsp. mustard
1/2 tsp. tumeric
1/4 tsp. red pepper
1 tsp. salt
2 Tbsp. fat
Onion, diced

Boil potatoes and dice. Saute the onion in the fat until tender. Add the potatoes & spices and saute until the flavors are well blended.

Meanwhile, make the purie

Purie:

2 c. flour (wheat)
1 c. water
1 tsp salt

Mix water, flour and salt to make a dough. Knead the mixture until it is smooth and satiny. Break dough into 16 tiny pieces. Roll each piece into a ball and then, using a rolling pin, roll the ball very thin (it will resemble a pancake). Deep fry. Drain on paper toweling.

Place about a tablespoon of potato mixture in the center of each cake and fold over. Serve warm.

This recipe was made for us by Mrs. Marcelline Doss, who is from India.

This recipe comes from a large collection of recipes collected by one cook, written on a large white index card. Date is unknown. Recipe is typed below along with a scanned copy, click to view larger if you like.

Baked Potato Salad
350°F oven for 30 min
8-12 servings

Mix together in bowl.

1 can cream of chicken soup (undiluted)
2 cups dairy sour cream
1 Tbsp. minced parsley
1 Tbsp. minced onion
5 med. potatoe (cooked & cubed)
5 hard cooked eggs (diced)
1 1/2 c. grated cheese (Reserve 1/2 c cheese for top)
1 tsp. salt & 1/4 tsp. pepper

Mix ingredients together.

Place in casserole dish topped with 1/2 c. cheese.