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

Noodles au Gratin

Eight-oz. pkg. noodles, cooked, drained
One cup cottage cheese
One and one-half cups sour cream
One crushed garlic clove
One tsp. Worcestershire
Two tbsps. grated onion
One-half tsp. salt
One cup shredded Cheddar Cheese
One-third cup buttered bread crumbs
Paprika

Cook noodles according to package directions; drain and while still hot combine with all ingredients, except one-fourth cup of the shredded Cheddar cheese and the bread crumbs. Mix all this in large bowl; spoon into buttered two-quart casserole. Sprinkle remaining cheese and bread crumbs on top; dust with paprika. Bake in preheated 400-degree oven 25 to 30 minutes or until hot and bubbly.

Yields 6-8 servings.

This promo recipe slip from Kraft was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

FREE RECIPE
BAKED BEANS ALOHA

4 cups (2 1-lb. cans) baked beans
1 12-oz. can luncheon meat, cut in cubes
1 1/3 cups (13 1/2-oz. can) drained pineapple chunks
3/4 cup Kraft Barbecue Sauce

Combine ingredients in 2-quart casserole. Bake at 350°, 1 hour. 6 to 8 servings

You’ll Need:

• LUNCHEON MEAT
• CANNED PINEAPPLE
• BAKED BEANS
• KRAFT BARBECUE SAUCE

This recipe was clipped from Parade Magazine and published in 1985. The corn sticks are made with molds of some kind but they’re not specified in the clipping (if you know what molds they are, please share the info in the comments section below). I’ve typed the instructions below along with a scanned copy.

CORN STICKS

Ingredients

For 14 sticks, 3 1/2 inches long:

1 1/4 cups yellow cornmeal
1/2 cup white all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons double-action baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
1/3 cup fresh peanut oil plus a little more to oil the molds.

Preliminaries. Preheat oven to 425°. Brush molds (or cookie sheets) generously with oil and heat in the oven a good 10 minutes before baking.

The batter. When the molds are well heated, mix the cornmeal, flour, sugar, baking powder, baking soda and salt in a big bowl. Vigorously beat in the buttermilk and egg, then the 1/3 cup of oil.

Into the molds. Plan to work fast at this point–and remember, the molds are red hot! Using either a large spoon or a pastry bag with a 3/4-inch tube opening, fill the molds roundly full as fast as you can and pop them back into the oven.

Baking. Bake 15 to 20 minutes, until lightly puffed and brown–they will come easily out of the molds. Turn them over rapidly and return to the oven 2 to 3 minutes to brown them on the other (in our case, the corn-kernel bottom) side.

Serving. These are best served hot and fresh, but I’ve reheated them, and also frozen them with good results.

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

Baked Beans And Pineapple

Choose a baking dish that can be reheated on barbecue rack.

Preheat oven to 400° F.

For each pound of canned beans, stir in 2 tablespoon brown sugar, 1 tablespoon syrup drained from Dole Pineapple Slices, 1 tablespoon catsup and 1 tsp. prepared mustard.

Bake for 30 minutes, then top with drained Dole Pineapple Slices and bake for 30 minutes more.

This vintage promo recipe from The Quaker Oats Company was printed on the back of a coupon and found in a large collection, date unknown. I’ve typed the recipe out below along with a scanned copy (I included the coupon offer which was for two different Kodak cameras).

Picture Perfect
SUGAR CUT-OUTS

1 cup butter or margarine, soft
2/3 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups sifted all-purpose flour
1 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)

Beat butter until creamy; beat in sugar gradually. Blend in egg and vanilla. Gradually add flour, mixing thoroughly. Stir in oats. Chill dough thoroughly.

Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut into desired shapes with assorted cooky cutters. Bake on greased cooky sheets in preheated moderate oven (350°F.) 8 to 10 minutes. Cool. Decorate with confectioners’ sugar frosting and cooky decorations as desired. Makes 3 dozen.

This vintage promo recipe from The Quaker Oats Company was printed on the back of a coupon and found in a large collection, date unknown. I’ve typed the recipe out below along with a scanned copy.

Picture Perfect
MINIATURE MEATBALLS
Makes 6 dozen

Meatballs:

1 1/2 lbs. ground beef
3/4 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup finely-chopped onion
2 tablespoons milk

Sauce:

One 8-oz. can tomato sauce
1 tablespoon vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

For meatballs, combine all ingredients thoroughly. Shape to form 1-inch meatballs.

Pan-fry in small amount of shortening in large skillet until desired doneness. Insert a toothpick in each meatball. Place in chafing dish. Dip meatballs into hot sauce made by combining and heating all ingredients.

This recipe was clipped from a newspaper and pasted onto an index card, date unknown. It must have been a favorite since it’s quite stained. I’ve typed it below along with a scanned copy.

MORE BEANS THAN MEAT

1 lb. (2 cups) dry red kidney beans
3 tblsp. fat
1 lb. lean chuck beef cubes
2 cloves garlic, crushed
2 medium onions, chopped
1 can (1 lb.) tomatoes
Salt, pepper, chili powder, sugar
Ground cumin (if desired)

Soak and cook beans (without salt) according to standard directions; reserve bean cooking liquid. Melt fat in large skillet or Dutch oven; add beef, onion, green pepper and garlic; brown fast. Add tomatoes, salt, pepper, chili powder, sugar, cumin (if used) to taste. Simmer, covered, until beef is tender — about 1 hour.

Add drained beans and 1 1/2 cup bean liquid or part water. Add more seasonings, if needed. Simmer 1/2 hour uncovered and stirring gently several times.

Refrigerate overnight and reheat slowly, adding a little stock or water if necessary. Makes 6 to 8 servings. Add at least 3 tablespoons chili powder to the meat and beans for a somewhat “hot” flavor.

This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. It’s quite stained so it must have been a favorite! I’ve typed it below along with a scanned copy.

BRAISED SHORT RIBS WITH RICE

1 1/2 lbs. beef short ribs
2 tblsp. flour
1 1/2 teasp. salt
1/8 teasp. Tabasco
1 teasp. paprika
2 tblsp. lard or meat drippings
1 cup hot water
1 large onion, sliced
1 cup rice

Have short ribs cut at market into four serving size pieces. Roll short ribs in mixture of flour, salt, Tabasco and paprika. Brown short ribs on all sides in lard or meat drippings; add water and sliced onion. Cover; simmer 2 1/2 hours, adding more water if necessary. Cook rice in boiling salted water 15 minutes, or until almost tender; drain. Combine rice with gravy from short ribs. Pile rice in greased casserole. Place short ribs on rice, bake in 350-degree oven 20 minutes. Yields 4 servings.