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

May Luncheon Menu

BROWNED MUSHROOMS ON TOMATO SLICES–2 tomatoes, 4 tablespoons flour, 4 tablespoons butter, 1 cup mushrooms, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1 tablespoon chopped celery, 1 tablespoon chopped onions and 2 tablespoons chopped green pepper. Peel tomatoes and cut in halves. Roll in flour. Melt fat in large frying pan. Add and quickly brown tomatoes. Add mushrooms and cook until they have browned. Add the rest of the ingredients, cover, lower fire and cook about 10 minutes. Carefully remove tomatoes to serving dish and top with the rest of the ingredients.

Tested Recipes from Mary Cullen’s Cottage
Household Arts Service of
The JOURNAL, Portland, Ore.

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).

Hot Dish

2 lbs Hamburger browned

1. 1/2 dry onion mushroom soup mixed with cooked hamburger
   1/2 can cream of celery soup, 1/2 can cream of mushroom soup and 1/2 can cheddar cheese soup mixed together on top of hamburger
2. 1 bag frozen cut broccoli next layer
3. 1 bag frozen tater tots
4. Put the remaining cans of soup on top of tater tots, the rest of the dry onion soup crushed & 1 can of french fried canned onions.

Bake 350° for 1 1/2 hours.

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.

Macaroni and Meat in Cheese Sauce

8 oz. pkg. macaroni, cooked according to directions
2 c. diced leftover meat (ham, beef, etc.)
2 tomatoes, skinned–seeded & diced
Peas or green beans or mushroom (opt.)

White Sauce

4 Tbsps. butter
4 Tbsps. flour
1 tsp salt
1/4 tsp pepper
Gradually add: 2 c. milk
1 1/2 c. grated Swiss Cheese.

Mix everything together and pour into casserole. (1 1/2 or 2 qt. casserole sprayed w/Pam)

Top with buttered breadcrumbs.

Bake 350° F. oven or 35-45 min.

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).

Corned Beef & Cabbage Mold

2 envelopes unflavored gelatin
1 cup cold water
1 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. tabasco pepper sauce
1 1/2 c. mayonnaise
2 Tbsp finely chopped onion
1/2 c. chopped sweet pickles
1 c. chopped celery
1 c. finely shredded cabbage
1 can corned beef, finely cut

Sprinkle gelatine over water in saucepan.

Place over low heat; stir constantly until gelatine dissolves. 4 or 5 minutes.

Remove from heat.

Stir in salt, lemon juice, & tabasco. Gradually stir into mayonnaise in mixing bowl; add onion.

Chill, stirring occasionally until mixture is slightly thickened. Add sweet pickles, celery, cabbage & corned beef. Mix well. Turn in round mold.

8 Servings.

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

Hot Chicken Salad

2 cups cooked cubed chicken
2 cups diced (small) celery
1/2 t. salt
2 t. grated onion (use minced)
2 T lemon juice
1 c Hellman’s mayonnaise
3/4 c grated sharp cheese (cheddar)

Combine all above — sprinkle with 3/4 cups of crushed potato chips.

Bake at 350° until cheese bubbles (30 min).

May be put together a day ahead.

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

Chicken Sq. with Mushroom Sauce

3 c. diced cooked chicken or turkey
1 c. cooked rice
2 c. soft bread crumbs
1/3 c. diced celery
1/4 c. chopped pimento
4 eggs beaten
2 tsp salt
1/4 tsp poultry seasoning
2 c. chicken broth

Combine chicken, rice, breadcrumbs, celery, pimento. To the beaten eggs add salt, poultry seasoning & broth. Mix thoroughly. Stir into chicken mixture.

Bake in greased 9x9x2 baking dish in mod. oven 350° for 55 min. Cut in squares & serve with cream of chicken soup with added mushrooms.

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).

All-At Once Spaghetti Dinner

1 lb. ground beef
1 med. onion, chopped
3 8-oz. cans Hunt’s Tomato Sauce
1 1/2 cups water
1/4 t. garlic powder
1/4 t. pepper
1/4 t. ground oregano
1 1/2 t. salt
1/2 c. sliced ripe olives (1 2 1/4-oz can) drained, optional
1/2 lb. spaghetti (uncooked)
1 c. shredded cheddar cheese (1/4 lb.)

Cook and stir beef and onion in a heavy 3-qt. saucepan until meat loses red color. Stir in seasonings and olives. Pour in 3 cans Hunt’s Tomato Sauce and water. Bring to boil. Break uncooked spaghetti in half, sprinkle in a little at a time, stirring it into the sauce. Cover tightly and simmer 25 to 30 minutes over low heat. Stir in cheddar cheese until cheese is melted. Makes 6 servings.

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

Turkey Corn Pudding
Bake 350° for 30-40 min.

Spray casserole with Pam.

In bottom of casserole put

6 slices or 2 c. diced cooked Turkey
1 sm. can mushrooms (opt) sliced

White Sauce

1/4 c. butter (melt) then add:

1/4 c. flour, 1/2 tsp. salt and 1/4 tsp. pepper

Slowly stir in:

1 c. milk
2 egg yolks (add a little hot mixture to yolk first)
1/4 tsp. Worcestershire sauce

Cook about 2 min

1 can sm 8 3/4 oz. cream style corn (RecipeCurio note: I believe this is mixed in after the sauce has cooked for 2 min)

Remove from heat

Fold in egg whites beaten stiff

Place over turkey and mushrooms. Bake.