This recipe is written on a large white index card and comes from a large collection of recipes from one cook. The recipe calls these “Monds” but I believe them to be “Mounds”. I’ve typed the recipe as-is (including the misspellings for Potato and Mounds). You can click the scanned copy to view larger if you like.

Left Over Mash Potatoe Monds
400° for 10 to 15 min

3 c. mashed potatoes (leftover) add
2 egg yolks, beaten
Shape into 6 monds on cookie sheet
Indent each mond.

8 slices crumbled bacon or canned bacon bits.
1/2 c. grated cheese (cheddar)
2 oz. can drained mushrooms.
2 Tbsp. chopped chive or chopped onion

Place in hot 400° oven for 10 to 15 min or till lightly browned.

This is a handwritten recipe on a large white index card that came from a large collection of recipes from one cook. Date is unknown. There is a note to use more potatoes than the amount suggested, so this recipe must have been copied from another source. The recipe is typed below along with a scanned copy that you can click to view larger.

Grated Potatoes

1 1/2 qt. greased casserole
350° oven – hour

In blender:

1 c. milk
3 eggs
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. cubed cheddar cheese
2 Tbsps. butter or margarine
1/2 green pepper (opt.)
1 sm. onion quartered
4 sm. (Use more) potatoes, peeled & cubed

Turn on high speed til potatoes go through blender blade.

This is a handwritten recipe card found in a large collection of recipes that were mainly from the 1970s through to the 1990s. There are a few abbreviations in this recipe but I think it’s pretty clear. The # symbol represents “pound” in some places. Recipe is typed below pretty much as-is although I did add a few commas for easier reading. There’s also a scanned copy that you can click to view larger if you like.

3 Bean Casserole or Crock Pot

1st Brown 1/2# Bacon – take out bacon & brown 1 C chp. onion – Take out onion & brown 1/2# hamburger. Put together and add 1 C catsup, 1 t salt, 3/4 C br. sugar, 1 C wh. sugar, 1 t dry mustard, 2 t. vinegar & cook 10 min. Add 1 #2 can pk & beans (VanCamps), 1 – #2 can kidney beans & 1-#2 can butter beans. Drain kidney beans and butter beans. Bake 1 1/2 hrs or longer at 350° or put in crock pot.

This recipe was clipped from heavy paper packaging of some kind, probably a bag of sugar. Date is unknown but the recipes found in this collections were mainly from the 1970s through to the 1990s. Recipe is typed below along with a scanned copy.

HAWAIIAN PIE

Bake at 450° for 10 to 12 minutes–Makes 9-inch pie

PREPARE . . . one baked 9-inch pastry crust.

COMBINE . . . 1 cup Crystal Sugar
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
2 to 3 teaspoons grated lemon rind in saucepan.

ADD . . . 1 1/4 cups water
1/4 to 1/3 cup lemon juice
1 cup crushed pineapple; blend well. Bring to a boil, stirring constantly; cook over medium heat until thick, about 5 minutes.

BLEND . . . a little of the hot mixture into 3 slightly beaten egg yolks. Add to hot mixture and cook for 2 minutes, stirring constantly.

STIR IN . . . 1 tablespoon butter. Cover and cool to lukewarm.

TURN . . . into pastry shell. Top with whipped cream and garnish with chopped nuts.

This recipe was clipped from plastic packaging, probably a bag of macaroni. Date is unknown but most recipes found in this collection were from the 1970s through to the 1990s. Recipe is typed below along with a scanned copy.

MAC’ HAMBURGER SURPRISE

1 1/2 cups MARTHA GOOCH Elbow Macaroni
4 slices bacon, diced
1 medium onion, chopped
1 lb. ground beef
1 1/2 tsp. salt
2 cans (16 oz. ea.) pork & beans
1/2 cup brown sugar
1/2 cup ketchup
2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

Cook macaroni according to package directions. In medium skillet, fry bacon until crisp, remove bacon and set aside. Saute onions, ground beef and salt, drain excess fat; add bacon, pork and beans, brown sugar, ketchup, Worcestershire sauce, mustard and macaroni. Mix well, pour into 2 1/2 quart greased casserole. Bake 350° oven 45 minutes. Serves 8-10.

This recipe was clipped from a magazine that was found in a large box of recipes, date unknown but probably sometime in the 1970s or 1980s. Recipe is typed below along with a scanned copy.

CORN BREAD

1 cup enriched cornmeal
1 cup unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

1. Heat oven to 425°F. Grease 8-inch square baking pan.
2. In medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour into prepared pan.
3. Bake about 20 minutes or until wooden pick inserted in center comes out clean.
4. Cut into squares and serve warm with butter, or cool and use to make corn-bread stuffing.

Makes 8-inch-square corn bread.

This is a recipe by Betty Debnam that was published in a newspaper dated 1982 . It looks to be from an article section for young cooks, title is “Rookie Cookie’s Recipe” and mentions having an adult help. Recipe is typed below along with a scanned copy.

Bacon-And-Egg Pie

You’ll need:

• 9 slices bacon
• 1 9-inch pie shell unbaked
• 3 eggs
• 1 1/4 cups light cream
• 1/4 teaspoons salt
• 1/2 cup diced Swiss cheese

What to do:

Preheat oven to 375 degrees.

1. Have an adult help you cook the bacon until crisp and then crumble into small pieces.
2. Spread bacon over pie shell.
3. Beat eggs and mix with cream, salt and cheese. Pour over bacon.
4. Bake for 40 minutes. Makes 4 to 6 servings.

This recipe card comes from a large collection of recipes, date unknown. The recipe is typed below as well as a scanned copy provided.

Mrs. Whipple’s Restaurant Salad

1 can Campbell Tomato Soup
1/2 can water
1 T. gelatin
1/2 cup mayonnaise
1/2 cup celery, chopped fine
1/4 cup green pepper, chopped fine
1/4 cup onion chopped fine
1 – 8 oz. Philadelphia cream cheese

Soak gelatin in 1/2 cup cold water. Heat soup and water to boiling point. Take from heat and add gelatin. Then add cheese, stir until it dissolves. Cool to consistency of egg white. Add mayonnaise, green pepper, celery & onion. Let chill until firm.