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.

PRIZE-WINNING MEAT LOAF

1 1/2 lbs. ground beef
1 cup tomato juice
3/4 cup old-fashioned oats, uncooked
1 egg, beaten
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients, mixing well. Press firmly into ungreased 8-by-4-by-2-inch loaf pan. Bake in a preheated 350-degree oven for about one hour. Let stand five minutes before slicing.

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.

Olive Rice Ring

One and one-third cups raw long grain rice
Two and two-thirds cup water
One tbsp. curry powder
One-half tsp. onion powder
Three-fourths tsp. salt
Three-fourths cup sliced pimiento-stuffed olives
One-half cup finely diced green pepper
One-fourth cup chopped parsley
Parsley sprigs for garnish
Creamed Chicken (recipe here)

Cook rice, water and seasonings together in large saucepan until rice is tender and water is absorbed (using package directions for rice as a guide).

Toss cooked rice, olives, green pepper and chopped parsley together in bowl until combined. Spoon about one-third of the mixture into an oiled four and one-half cup ring mold. Press mixture with back of spoon to pack tightly; repeat procedure until all of rice mixture is used.

Cover rice ring with foil and place in pan of hot water. Keep warm in preheated 325-degree oven until creamed chicken is prepared. At serving time, unmold rice ring onto serving platter; fill with parsley sprigs and serve with creamed chicken.

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.

CREAMED CHICKEN or turkey would be a nice accompaniment to the rice ring. In place of poultry you could use cooked ham, tuna or hard-cooked eggs. For a vegetarian meal, add a couple of cups of frozen or canned mixed vegetables to the cream sauce.

Creamed Chicken Or Turkey

Melt six tablespoons butter or margarine in large saucepan. Add three-fourths cup chopped onion and saute until golden. Blend in one-fourth cup flour and simmer one minute. Gradually blend in two cups milk and one-half cup dry sherry (or substitute one-half cup milk for sherry); bring to boil; simmer one minute, stirring. Add 10-ounce package of frozen peas, thawed, and four cups of cooked diced poultry. Simmer about five to eight minutes or until peas are tender.

Yields 6-8 servings.

This recipe tip was clipped from Family Weekly magazine and published in 1961. I’ve typed it below along with a scan of the clipping.

Nutmeg Cake

Mix 2 to 2 1/2 teaspoons ground nutmeg into dry yellow cake mix. Prepare and bake cake according to package directions. When cake has cooled, frost with caramel frosting mix prepared according to package directions.

This handwritten recipe was found in a large collection and includes a tip at the bottom for a fluffy textured meatball. Date unknown. I’ve typed the recipe out below along with a scanned copy.

Meat Balls

1 lb. ground beef
2 tbsp flour
1/2 tsp Worcestershire sauce
1/2 tsp pepper
1 tsp salt
2 slices bread
1/2 large onion
Pinch Marjoram
Pinch Thyme
1 c. evaporated milk
1 egg whole

Mix all ingredients together. Cover bowl and let stand in refrig. for a few hrs. Form into small balls and brown in cooking oil. Do not over crowd. These may be cooked immediately but the secret of the fluffy texture is in waiting.

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

CHIPPED BEEF WITH NOODLES

2 tblsp. butter or margarine
1/4 lb. dried beef, shredded
1 medium onion, minced
3 tblsp. chopped green pepper
2 tblsp. chopped pimento
1/2 cup chopped celery
2 cups dry noodles
1/4 teasp. pepper
2 bouillon cubes
1/2 cup mushrooms
3/4 cup liquid off mushrooms
2 cups water

If cooking on electric stove, place butter in vapor – seal skillet on 8 – inch burner. Add shredded beef and onion. Brown slightly. Add remaining ingredients. Cover. As soon as steam escapes freely, turn burner off and let skillet set on burner (without disturbing lid) 50 minutes. If cooking on gas stove, assemble as directed but simmer gently until noodles are tender.

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.

Beef Corn Wheels

In large bowl mix:

1 1/2 lbs. ground beef
1 1/2 tsp salt
1/8 tsp thyme
1/8 tsp pepper
1/2 cup cracker crumbs
1/3 cup chopped onion
2/3 cup milk

Mix all together (well!)

Turn out on piece of wax paper. Roll or pat into 12 inch square.

Mix:

1 (12 oz) can whole kernel corn, drained
1/2 cup grated cheese
2 tsp. pimento

Spread over meat, to edges. Roll into Jelly Roll. Seal edges. Place on open baking rack.

Bake 350° F. for 30 mins. (Brush w/ 1/4 c. catsup) bake another 30 minutes.

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

fazio’s

PORCUPINES ITALIANO

1/2 Tsp. salt
dash pepper
1 1/2 lbs. ground beef
1 cup water
1-8 oz. can tomato sauce
1 envelope spaghetti sauce mix
1 egg
1/4 cup water
1/4 cup packaged precooked rice
1/2 of 13/8 oz. pkg. (1/4 cup) LIPTON’S onion soup mix
hot buttered noodles

Combine egg, 3/4 cups water, rice, onion soup mix, salt and pepper; add beef and mix thoroughly. Shape into 24 meatballs. In 10″ skillet, combine the 1 cup of water and tomato sauce; stir in spaghetti sauce mix. Add meatballs. Cover; simmer 30 minutes spooning sauce over meat occasionally. Skim off excess fat. Serve with hot buttered noodles.

Makes 6-8 servings

A FAZIO KITCHEN-TESTED RECIPE