This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Macaroni And Cheese With Tomato Sauce
350°F for 30 min.
8 servings

Saute – 1 medium chopped onion in 1 Tbsp. salad oil

Add the following:

2 (1 lb) tomatoes
1 tsp. basil
1 tsp salt
1/2 tsp sugar
1/2 tsp oregano
1 (6 oz) can tomato paste

Simmer until mixed well (20 min.)

2 c. (8 oz) macaroni, cooked according to directions
8 oz. pkg cottage cheese
1 1/2 c. cubed cheese (Swiss, etc.)

Mix well and then place in 2 1/2 qt. casserole.

Dot with butter (2 Tbsp)

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

Cheese Noodle Ring

1 cup noodles
1 1/2 c. milk
1 c. bread crumbs
1/4 c. butter or margarine
1 c. cheese
1 Tbsp. onion
1/2 tsp. salt
dash of pepper
3 eggs

Cook noodles.

Scald milk and add to crumbs, butter or margarine, cheese and seasonings.

Add eggs and noodles.

Pour into greased casserole.

Bake at 325°F. for 45 minutes.

This handwritten recipe was found in a large collection and is marked “Good” in the upper corner, so it must be ;). Date unknown. I’ve typed it out below along with a scanned copy.

Creamettes Macaroni Stroganoff
8 Servings

1 7-oz. package Creamettes macaroni (2 cups dry)
1 pound ground beef
1 cup chopped onion
1 10-oz. can condensed cream of mushroom soup
1/4 t. seasoned pepper
1 t. seasoned salt
1 cup dairy sour cream
1 17-oz. can sweet peas, drained
2 T. cooking sherry, if desired
1/2 t. beau monde seasoning, if desired

Cook macaroni according to package directions. Combine ground beef, onion and seasonings; if desired, shape into 16 meatballs. Brown beef mixture in small amount of vegetable shortening. Stir in soup; cover and simmer 10 minutes. Remove from heat; stir in sour cream, sherry, macaroni and peas. Pour into a 2 1/2-qt. casserole. Bake at 350° for 35 minutes.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Spaghetti Goulash

4 oz. elbow spaghetti
1/2 lb. ground beef
1 small chopped onion
1 c. diced carrot
dash of pepper
1/2 c. catsup
1 t. Worcestershire sauce
1 t. salt
1 t. paprika

Cook spaghetti in boiling, salted water until tender; drain. Meanwhile, brown beef and onion lightly in skillet, stirring with fork. Add spaghetti, remaining ingredients, and 1/2 c. water; cover, and simmer about 20 minutes.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Luncheon Meat, Lima Supper
4 servings

1 – 12 oz can luncheon meat, cut in 1/4 in. slices
1 – pkg. frozen lima beans, cooked and seasoned
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped onion
1 can (10 1/2 oz.) condensed tomato soup
1/2 tsp. dry mustard
1/8 teasp. pepper
1/4 teasp. thyme
1/3 cup grated Cheddar cheese

Combine lima beans, mushrooms, onions, tomato soup, dry mustard, thyme and pepper. Pour into 1 1/2 quart casserole.

Arrange luncheon meat slices on top of lima bean mixture.

Bake in moderate oven (375°F) 20 minutes.

Sprinkle with grated cheese and continue baking 10 minutes.

This handwritten recipe was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Ragout (Rag-U) Prince George County

6 slices bacon
1 or 2 lb round steak – cut in pieces
4 medium onions – sliced
1 pkg carrots (1 lb) cut in half lengthwise
8 potatoes (sliced)
salt and pepper and 1 c. cold water

Place strips of bacon in Dutch Oven (cover bottom). Spread round steak pieces over bacon. Salt & pepper well.

Next layer is sliced onions – salt & pepper
Carrots are next layer – salt & pepper
Potatoes are next layer – salt & pepper

Place on high heat & cook 3 minutes.

Add 1 c. cold water – cover & simmer for 2 hours.

May be baked in oven.

May use – tangy sauce instead of salt & pepper.

May use – ham or other meats.

This recipe was written on a card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

1 1/2 qt

Cook beets until done with a little salt & vinegar added to the water.

Take 2 cups beet juice
1 cup vinegar
1/2 cup sugar
Pepper, salt & mixed spices

Let come to a boil, add beets and boil a few minutes.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Skillet Spanish Rice

1/4 c. Wesson, pure vegetable oil
1 c. raw regular rice
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
2 8-oz can Hunt’s Tomato Sauce
1 3/4 c. hot water
1 t. prepared mustard (optional)
1 t. salt
1/4 t. pepper

Heat Wesson in large skillet. Add rice and brown lightly, then add onion, green pepper and beef. Stir over high heat until meat is lightly browned. Add remaining ingredients. Mix well; bring quickly to boil. Cover tightly; simmer 25 minutes.

Makes 4 servings. If desired, meat may be omitted; stir in 1/2 cup shredded cheddar cheese just before serving.