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.

Tomato-Cucumber Stuffing

3 cups toasted bread cubes
1 cup chopped fresh tomatoes
1/2 cup chopped cucumbers
1/2 teaspoon salt
1/4 teaspoon savory
1/8 teaspoon pepper
2 tablespoons lemon juice
1/4 cup melted butter

Combine toasted bread cubes, tomatoes, cucumbers, salt, savory, pepper, lemon juice and butter. Toss lightly and fill.

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.

Baked Fish with Almond and Pickle Stuffing

1 1/2 qts. enriched bread cubes
1/2 cup blanched chopped almonds
1 teaspoon salt
1/4 cup minced parsley
1/2 teaspoon crumbled basil leaves
1/4 teaspoon pepper
1/2 cup butter
1/4 cup minced onion
1/2 cup chopped celery
1/2 cup dill pickle, chopped
1 tablespoon lemon juice
1/2 to 3/4 cup vegetable bouillon, or hot water
1 whole fish, cleaned and scaled, (3 to 6 pounds)

Fish suitable for baking include salmon, halibut, white fish, lake trout, wall-eyes.
Juice of two limes
Salt

Rub inside of cleaned fish with lightly salted lemon juice and chill for an hour or two.

Meanwhile prepare stuffing as follows: empty bread cubes into large bowl. Add almonds, salt, parsley, basil and pepper. Melt butter in saucepan, add onion and celery. Cook about 4 minutes, stirring frequently. Pour celery mixture over bread cubes…add dill pickle and toss lightly. Add bouillon or water and mix thoroughly, but lightly.

Place fish on greased heavy aluminum foil on baking pan. Fill fish loosely with stuffing. Close opening with skewers. Brush with melted butter and bake in very hot oven (500 degrees) from ten to fifteen minutes. Then reduce temperature to 375 degrees and bake till tender, allowing 15 to 20 minutes per pound of fish. Or if you wish reduce to ONLY 425 degrees, but watch carefully.

Brush with melted butter if fish tends to become dry while baking. I like to use a mixture of 4 tablespoons of melted butter and one cup of dry white wine, basting fish frequently while baking.

When finished, carefully lift fish to serving platter and flirt with parsley and lemon wedges. Serve immediately with almond butter sauce in that “pleased as punch” manner of a magician’s trick well done.

ALMOND BUTTER SAUCE

1/2 cup butter
1/4 cup slivered almonds, blanched
2 tablespoons lemon juice

Melt butter, add almonds, brown lightly.

Add lemon juice and serve hot.

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.

Bertha Walker of Abilene sent this recipe for Elizabeth Smith, who requested a pecan cake recipe that appeared on a box of powdered sugar in the 1960s. Mrs. Walker
believes the recipe appeared on a brown sugar box.

Harvest Pecan Cake

2 cups butter or oleo
4 1/2 cups flour
1/4 tsp. salt
1 tsp. baking powder
6 eggs
1 lb. brown sugar
1/2 cup milk
1 tsp. vanilla
3 Tbsp. instant coffee, dissolved in
3 Tbsp. hot water
4 cups pecans

Set out butter or oleo to soften. Sift together flour, salt and baking powder. Grease a 10-inch tube pan. Separate eggs. Beat egg yolks well. Beat egg whites until stiff. In large mixing bowl, cream butter and brown sugar. Add egg yolks. Mix vanilla, coffee and milk together. Add alternately with dry ingredients. Fold in pecans and egg whites. Bake at 325 degrees for 1 1/2 hours. Let cool and remove from pan.

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

Chile Relleno Bake

1 lb. ground beef
1/2 cup chopped onion
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (4-oz.) cans chopped green chiles
1 1/2 cups grated sharp Cheddar cheese
1 1/2 cups milk
1/4 cup flour
4 eggs, beaten
Dash hot pepper sauce

1. Preheat oven to 350°. In large skillet, brown beef and onions, stirring until meat loses its red color. Drain off grease if necessary. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Spread half of the green chiles in 10x6x2-inch baking dish and sprinkle with half the grated cheese. Top with meat mixture and then with the remaining chiles and cheese.
3. Combine milk, flour, eggs, hot pepper sauce and remaining 1/2 teaspoon salt in a bowl and beat until smooth. Pour this mixture over the chile-meat layers.
4. Bake for 50-60 minutes or until lightly browned and a knife tip inserted 1/2-inch into casserole comes out clean. Cool 5 minutes and serve with a red or green chile taco sauce, if desired.

Makes 6 servings.

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

Hungarian Sausage Loaf

1 cup chopped mushrooms
2 tablespoons unsalted butter or margarine
1 egg, lightly beaten
1 lb. bulk pork sausage
2 cups fine dry bread crumbs
1/2 cup water
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon sweet or hot paprika

1. In small skillet, saute mushrooms in butter for 3-5 minutes, stirring.
2. In large bowl, combine mushrooms, egg, sausage meat, bread crumbs, water, salt, pepper and paprika. Stir with large spoon and then thoroughly mix with your hands until smoothly blended.
3. Shape sausage mixture into a loaf. Place in shallow roasting pan; sprinkle with extra paprika. Cover with foil and bake in preheated 350° oven for 1/2 hour; uncover and continue baking 30 minutes longer.

Makes 4 to 6 servings.

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

Coq au Rhum Kendal

1 chicken (3 1/2 to 4 lbs.), cut into small sections
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon Ac’cent (optional)
1/4 cup rum
2 garlic cloves, minced
1/2 cup minced chives
6 tablespoons vegetable oil, divided
1 tablespoon brown sugar
1 cup minced onions
1 can (3 or 4 oz.) mushrooms, drained
1 1/2 teaspoons sugar
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
2 pimientos, sliced

Season chicken pieces with mixture of salt, pepper, Worcestershire sauce, soy sauce, Ac’cent, rum, garlic and chives. Marinate for 1 1/2 hours; remove chicken pieces from marinade; set aside. heat 4 tablespoons oil in heavy skillet. When oil is very hot, add brown sugar. When sugar has melted and turned dark brown, add chicken; cook about 8 minutes, turning occasionally until the chicken is fully browned. Add minced onion and marinade; cook 5 minutes on high heat. Add mushrooms, sugar, and 1/2 cup water. Cover; cook on medium to low heat for 30 minutes. Thicken sauce with cornstarch dissolved in water. Saute pimientos in 2 tablespoons hot oil for 1 minute. Remove pimientos and use to garnish for chicken. Makes four 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.

Girl Scout S’mores

Graham crackers
Large marshmallows
Hershey candy bars

Toast marshmallows, place candy bar on a graham cracker; place hot marshmallow on top of candy, top off with another graham cracker.

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.

Angel S’mores

Betty Crocker Angel Food Cake mix
Milk chocolate candy bar squares
Marshmallow halves

Bake angel food cake in 2 9x5x3-inch loaf pans, as directed on inner packet. Cool and remove from pans.

When completely cool, cut into 1-inch thick slices. Top each slice with milk chocolate candy bar squares (use 1-oz. candy bars). Place marshmallow halves on chocolate squares. Place s’mores on baking sheet about 4 inches from broiler for 1 to 2 minutes or just until marshmallows brown. Serve immediately. Each loaf makes 9 s’mores.