This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

THE LONG simmered sauce in third place combines plenty of onions, green peppers, celery and a host of special seasonings for its delicious goodness.

Barbecue Sauce

2 chopped onions
1 chopped green pepper
2 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
3/4 cup catsup
3/4 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
Salt and pepper to taste

Simmer onions, pepper and celery in butter or margarine until clear and transparent like. Add remaining ingredients and simmer for about 1 hour.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

MRS. FLOWERS often serves her burgers with French or home fries and a green vegetable salad for an easy to make, hearty meal.

Barbecued Burgers

1 1/2 pounds ground beef
1 cup soft bread crumbs
3/4 cup cold milk
1 large onion, grated
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon allspice
2 tablespoons minced parsley
1 1/2 to 2 tablespoons vinegar
1-3 cup catsup
1 teaspoon salt
1/2 teaspoon pepper

Combine ingredients and form into patties. Brown on both sides in skillet or broiler, turning to brown both sides. Reduce the heat and allow the patties to cook through slowly. Makes 6 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

MR. LANCE usually hold the fort in the kitchen when guests are expected. And here’s one of his favorite recipes.

Barbecued Spareribs

SAUCE

1 medium-sized minced onion
1 cup tomato puree
1/2 cup tomato sauce
1/2 cup water
3 tablespoons vinegar
2 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Combine all ingredients in order listed and heat to boiling. Brown spareribs, 1 pound per person, under broiler. Place browned ribs in roaster and pour barbecue sauce over all.

Cover and bake at 350 degrees F. 40 to 45 minutes per pound.

Baste ribs 3 or 4 times while baking.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).

POTATOES

5 lbs. or 9 large potatoes
2 tsp. onion salt
1 stick oleo
1 large pkg. cream cheese
1 8-oz. container sour cream

Cook potatoes in salted water until tender and drain. Add onion salt, margarine, cheese and sour cream. Beat until smooth. Store in refrigerator and take out as needed to warm for a meal. Dot with oleo. Heat in greased casserole in oven. These will keep three weeks in refrigerator.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).

POTATO CASSEROLE

1 2-lb. bag frozen hash browns
1 can cream of chicken soup
1 tsp. Worcestershire sauce
1 chopped onion
10 oz. grated cheddar cheese
1/2 stick oleo, melted

Mix all ingredients and pour into a greased lasagna pan. Bake at 350 degrees for 1 hour.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).

FRITO SALAD

1/2 head lettuce
1 medium pkg. regular size Fritos
Tomato wedges
1 tall can Ranch Style beans
4 green onions

Toss all ingredients with French dressing.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (blurry text is from the original print).

SQUASH FRITTERS

2 cups cooked, mashed yellow squash
2 eggs, beaten
1 small onion, chopped
1 Tbsp. sage
Salt and pepper to taste
1/2 cup cracker crumbs
Hot salad oil

Combine squash, eggs, onion, seasonings and cracker crumbs. Mix well. Drop mixture by tablespoons into hot oil. Cook until golden brown, turning once. Yield: six servings.

This recipe was clipped from an old newspaper and found in a large collection, date unknown but likely 1940s or 1950s. I’ve typed it below along with a scanned copy.

BROCCOLI
With Golden Cheese Sauce

Broccoli is best when placed in boiling salt water, heads up, and cooked quickly for 15 minutes. For the Gourmet touch serve with this golden cheese sauce.

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup grated cheddar cheese
1 egg slightly beaten
Salt and pepper

Melt butter and blend in flour. Add milk and cook stirring constantly until mixture comes to boil. Remove from heat, add cheese and stir until melted. Stir in slightly beaten egg and cook, stirring constantly for just a minute or two. Season and ladle over hot broccoli.