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

Parisian Potato Puff

2 Tbsp. chopped green pepper
2 Tbsp. ” green onion
1 Tbsp. bacon drippings
4 c. prepared instant mashed pot.
1 pkg (6 ounces) process Gruyere cheese, cut in small cubes
1/4 c. bacon-flavor bits.

1. Saute green pepper & onion in bacon drippings until soft in a small frying pan; beat into mashed pot. Fold in 3/4 of the cheese.
2. Spoon mixture into a 4 c baking dish; sprinkle remaining cheese over top.
3. Bake in moderate oven (375°) 20 min., or until cheese melts and potatoes are lightly golden.

Sprinkle bacon bits over top.

This recipe was written on a large white index card and comes from a large collection of recipes collected by one cook. There’s a note on the back that says this recipe comes from a 1973 magazine article. She’s also made note that this was served at a family campout and was well liked. Recipe is typed below along with a scanned copy (click to view larger if you like).

Hot Dog Potato Salad
(Made for Franklin Campout in Oct.–Liked Well)

2 qt. (about 4 lb) diced cooked potatoes
1 lb cooked frankfurters, sliced
1/2 cup chopped celery
1/2 cup coarsely shredded carrot
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tbsps. chopped pimiento
1 cup Mayonnaise
1/4 cup vinegar
2 tbsps. prepared mustard
1 tbsp. salt
1/2 tsp. paprika

Mix all ingredients. Chill. Serves 8.

Other side reads:

This receipt was in Aug. 1973 Women’s Circle by Eleanor London, Joplin, Ms.

This recipe was written on a large white index card, came from a collection of recipes that were all collected by the same cook, date unknown. Recipe is typed below along with a scanned copy, click to view larger if you like.

Coconut Custard

3 cups milk
1 cup sugar
3 eggs, beaten
2 tablespoons cornstarch
1/4 tsp. salt
1/2 tsp. vanilla
1 coconut, grated

Scald 2 1/2 cups milk in top of a double boiler.

Mix sugar, salt, cornstarch and add remaining milk to make a smooth paste.

Add some of the hot milk slowly to the paste & then add all to the scalded milk.

Stir until thickened.

Beat eggs and add slowly to custard, stirring constantly.

Cook for 2 minutes.

Remove from heat.

Add 2/3 of the grated coconut and the vanilla.

Garnish the chilled custard with whipped cream and the remaining coconut.

Makes 6 – 8 servings.

This recipe was written on a large white index card, date unknown. This was found in a large collection of recipes collected by one cook. The recipe is typed below, the abbreviation “pot.” would be potatoes. Click to view the scanned copy to view larger if you like.

Hot Potato Salad

Cook 5 pot. in jackets, peel & cube (3 1/2 c)
1 small onion (chopped)
1/2 lb bacon cut up & browned & crisp and add to pot. in large bowl.

Leave drippings from bacon in skillet and add

1/2 tsp salt
1/4 ” pepper
1 tsp. sugar
1/2 c. vinegar
1 egg beaten

Cook till thick and add to pot. onion & bacon.

Mix well & serve.

This is a recipe card from a restaurant that was found in a large collection of recipe, date unknown. Recipe is typed below and the scanned copy is clickable if you’d like to view a larger size.

“MILE HIGH” LEMON CHIFFON PIE

INGREDIENTS

8 egg yolks slightly beaten
1 cup sugar
2 lemons (juice)
2 lemon rinds grated
Salt to taste

Cook in double boiler, stirring frequently until consistency of thick custard.

2 tablespoons unflavored gelatine
1/2 cup cold water

Soak gelatine in cold water until dissolved–add to hot custard and cool.

8 egg whites beaten . . .
1 cup sugar

Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.

Stone’s Restaurant
Since 1887
MARSHALLTOWN, IOWA

This recipe is handwritten on a large white index card and comes from a large batch of recipes collected by one cook. Date is unknown. The recipe is typed below as-is and the scanned copy is clickable if you’d like to view a larger copy of the card.

Serve with yummy bacon bran muffins

Cream of Potatoe Soup

6 Servings (3/4 c. ea.)

Reserve water from boiled potatoes (4 cups)
2 1/2 c. cubed potatoes cooked until tender (can be mashed)
Boil with potatoes
1 1/2 tsp salt
2 Tbsps. chopped onion
1 Tbsp. butter

In blender–(add liquid first)

4 cups reserved water
1 cup non-fat dry milk
2 Tbsps. flour
1 Tbsp. butter or margarine

Pour into dutch oven pan–Simmer for 15 minutes.

This recipe was written on a large white index card and comes from a large collection of recipes collected by one cook. Date unknown. The recipe is typed below as-is and the scanned copy is clickable if you’d like to view a larger copy.

Potatoe Puffs

2 1/2 c. mashed potatoes
1/4-1/2 c. grated cheese
1 or 2 egg yolks

Mix together above ingredients.

Tablespoonfuls roll potatoe mixture in this:

Corn flake crumbs
Sesame seed

Place on cookie sheet and bake at 400°F oven for 15-20 minutes.

This handwritten recipe comes from a large collection of recipes from one cook, date unknown. The recipe is typed as-is below, you can click the scanned copy of the recipe to view a larger copy if you like.

Hash Brown Potatoe Bake

Spray 2 qt. casserole

Place in casserole–

4 c. Frozen Hash Brown Potatoes; partly thawed
1/2 c. chopped onion (Cook in a little water til tender then drain)
1 can condensed cream of celery soup
1 pkg. cream cheese (3 oz.)

Heat until cheese has melted.
Pour over potatoes in casserole.
Bake 350° F. oven for 1 hour 15 mins.
Remove from oven and top with–
1/3 c. grated cheese

Place in oven again until top cheese melts.