This handwritten recipe was found in a large collection, date unknown. I’ve typed it below along with a scanned copy. It mentions baking the crepes in a sauce, but not specified. I’m assuming this would be a sauce of your choice.

Manicotti

Crepes:

3 eggs; 1 cup of flour; 1 cup of water; 1/4 tsp salt.

Mix together and pour small amount into frying pan.

Filling:

1 lb. ricotta; 1/2 lb shredded mozzarella; 1 egg; salt; pepper; parmesan cheese; chopped parsley.

Place filling in center crepe and fold over. Cover with sauce and bake.

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).

Water Chest-Nut Hot Dish

2 cans water chestnuts sliced
1 can cream of chicken soup (RecipeCurio note: there are two brackets beside this, but maybe one is an L for large?)
5 stalks celery or 2 cups celery cut diagonally (about 1/2 inch pieces)
1 jar pimento
1 can mushrooms
salt & pepper to taste
1 Tbls dry onions

Saute 1/3 cup butter, celery & onions for about 2 mins. Pour all ingredients into casserole. Bake in 350° oven until heated. Do not overcook as celery should be piping hot but still crunchy.

Cut up chicken or turkey may also be added.

This recipe was printed on the back of a can of Deming’s Salmon and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SALMON CREOLE

Unusual! Takes Just 10 Minutes.

(Serves 4)

MELT: 2 tablespoons butter

ADD: 2 tablespoons minced onion; 2 tablespoons chopped pepper. Cook until brown.

ADD: 1 lb. can Deming’s Salmon (flake); 1 can tomato soup or 1 cup hot tomato sauce

SEASON: To taste

SIMMER: 10 minutes

SERVE: Over steamed rice or on toast.

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

Hamburger Hawaiian

2/3 c milk canned
1 1/2 # burger
1/2 c onion
2/3 c cracker crumbs
1 tsp seasoned salt

6 patties

Brown in pan, pour off fat, add sauce, cover, simmer 15 min.

Sauce

Drain 1 – 3 1/2 oz pineapple chunks

Combine syrup & enough water to make one cup, mix in syrup 2 tbsp cornstarch. Add 1/4 c vinegar, 1/4 c brown sugar, 2 tbsp soya sauce. Put in pan, heat till thick, add pineapple and 1 c chopped green pepper.

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.

Corn Pudding

1/4 cup butter
1/4 cup flour
2 tsp salt
1 1/2 tblsp. sugar
1 3/4 cup milk
3 cups fresh or frozen corn
3 eggs, beaten until frothy

Melt butter in saucepan. Stir in flour, salt and sugar. Cook until bubbly. Add the milk and cook until thick. Stir in corn, then stir in well beaten eggs. Pour into well buttered baking dish and bake in a hot water bath at 350° for 45 min.

Serves 8.

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.

Gourmet Buffet Dish

1/2 pound bacon
2 medium onions, sliced
2 tablespoons flour
1 1/2 cups water
1 chicken bouillon cube
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
2 bay leaves
2 4-ounce cans sliced mushrooms, drained
2 pounds chicken livers

In a skillet cook bacon until crisp, drain on paper towels, then crumble. In bacon fat, saute sliced onion until lightly browned. Remove from skillet and drain on paper towels. Reserve 2 tablespoons of bacon fat. Add flour to fat and blend well. Add water, bouillon cube, salt, pepper, thyme and bay leaves. Bring to a boil stirring well. Add sauteed onions, mushrooms and chicken livers. Simmer gently until chicken livers are cooked. Serve in a chafing dish. Top with crumbled bacon. Serve on saltine crackers. Makes 6 to 8 servings.

This recipe was clipped from cardboard packaging of some kind, likely a box of Minute Rice since it’s one of the required ingredients. Date unknown. There are three variations to the main recipe included. I’ve typed it out below along with a scanned copy.

SPANISH RICE PRONTO

1/2 cup thinly sliced onion
1/3 cup diced green pepper
2 cups Minute Rice
1/4 cup bacon drippings or butter
2 cups hot water
2 cans (8 oz. each) tomato sauce*
1 teaspoon salt
Dash pepper

Saute onion, green pepper, and Minute Rice (right from box) in the bacon drippings. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 minutes. Makes 6 servings.

*Or use 4 cups (2 cans, 1 lb. each) tomatoes and omit the water.

Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese.

Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice.

Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.

This recipe was clipped from cardboard packaging of some kind, likely a box of Jiffy Baking Mix since it’s a required ingredient. Date unknown. I’ve typed it out below along with a scanned copy.

MEAT ROLL
(6 servings)

Heat oven to 400°.
Grease baking sheet.

1 1/2 lbs. hamburger
1 medium onion, thinly sliced
1 tsp. salt
1/4 tsp. pepper
2 cups “JIFFY” Baking Mix
1/2 cup milk

In large skillet brown hamburger. Add onion, salt and pepper. Cook until onion is tender; drain any excess fat. Blend Baking Mix and milk to soft dough. Turn onto lightly floured surface and roll into rectangle 9″ x 12″. Cover with meat mixture. Roll as for jelly roll. Place on prepared baking sheet, seam side down. Slash top several times. Bake 20 to 25 minutes. Serve with gravy, tomato or mushroom sauce.

Note: Left-over chicken, turkey or other meats may be substituted