This promo recipe was clipped from cardboard packaging of some kind and has Hunt’s Tomato Sauce printed on the back. Date unknown. I’ve typed it below along with a scanned copy.

BBQ Meatballs

1 lb. lean ground beef
1 onion, minced
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1 teasp. salt
1/4 teasp. pepper
2 Tablesp. Wesson Oil
2 (8-oz.) cans Hunt’s Tomato Sauce
1/2 cup brown sugar
2 Tablesp. vinegar
1 teasp. seasoned salt

Combine first 7 ingredients; shape into 12 balls. Brown in Wesson in skillet; drain fat. Combine remaining ingredients; pour over meatballs. Simmer 15 mins., turning frequently until meatballs are glazed. 4 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. The heading of the article was titled Super Bowl Party (no other recipes were complete in the clipping). I’ve typed it below along with a scanned copy.

Mary Martin’s Stuffed Peppers

1 1/2 lbs. ground beef
1/2 cup instant rice
1 medium onion, minced
1 1/4 cups catsup
Dash Worcestershire sauce
1 tsp. prepared mustard
2 eggs
1/4 cup cream of onion soup (optional)
Salt and pepper to taste
2 large green peppers
Dash lemon juice
Seasoning salt to taste

Combine beef, rice, onion, 1/4 cup catsup, the Worcestershire, mustard, eggs, soup and salt and pepper, blending gently, but well. Form mixture into 8 generous meatballs. Remove stem and seeds from green peppers. Cut each into quarters lengthwise.

Fit a meatball into each quarter. Layer in a baking pan. Combine remaining cup of catsup with a dash of Worcestershire, the lemon juice and seasoning salt to taste. Baste meatballs with mixture. Bake at 350 degrees for 45 minutes to 1 hour, or until meat is done, basting now and then. Makes 8 servings.

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

Easy Barbecued Corned Beef Sandwiches

Cook one chopped onion in two tablespoons shortening until onion is clear. Add three tablespoons vinegar, one tablespoon celery seed, one tablespoon sugar, one cup catsup and one-pound can corned beef, broken up. Cook together few minutes until hot and flavors have melted. Serve on hot buns.

Yields 6 sandwiches.

These recipe instructions were clipped from a newspaper (or maybe a magazine with similar paper) and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Hot Tamales
Instructions from Angie and Licha

1. Boil a pork roast (or butt) in boiling water until very tender. Shred the meat and put in skillet, adding spices to taste. We usually use about 1/2 pod of garlic, cumin, and a bottle and a half of Gebbert’s chili powder (4 1/2 oz. size). Save the stock from boiling the roast, and if the meat was very lean, add a little shortening to it. Add a little of the stock to the meat and a little masa harina for thickening, and simmer for 5-10 minutes for spices to penetrate meat.
2. Put masa in big pan; add salt to taste and chili powder for color. Add meat stock and stir well until it is of spreading consistency. Note: To make extra spicy tamales, add cayenne pepper and stir really well.
3. Separate corn shucks and carefully remove corn silks. Soak in hot water. Wash and wash until water is clear (at least three times). Soak at least 10 minutes until shucks are flexible to work with.
4. Holding corn shuck open and flat in palm, spread a thin layer of masa evenly over the end that is not pointed. Pass to the next person to put about a heaping tablespoon of meat mixture over the masa. Roll and fold pointed end up. (There should be a balance between masa and meat, not too much of either.)
5. Arrange tamales standing up, with closed end down, in large roaster or Dutch oven. Pour hot boiling water over tamales (they should be standing in about 1-1 1/2 inches of water). Heat water to boiling; after it boils, turn down to medium-low heat and cook for about one hour. (Steaming really).
6. After an hour, test one tamale. Masa should stick together and tamale should easily come out of the shuck.

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 (note that the original recipe mentions 1 cup of chopped onion twice, I corrected this in the typed version below).

Modern Pigs In Blanket

1 1/2 lbs. hamburg
1 small head cabbage, chopped
1 sprig celery, chopped
1 onion, chopped
parsley
1 cup rice (regular uncooked)
1 can tomato soup
Salt to taste
Dash of pepper
Dash of oregano and Italian seasoning

Fry hamburg with a small amount of water added. Add onion, celery, parsley and seasonings. When half-done, add rice and mix well. Place chopped cabbage in a 9-by-13-inch Pyrex dish. Spread hamburg mixture on top of cabbage. Dilute soup with one can of water and pour over the hamburg mixture. Cover with aluminum foil and bake in a 300-degree oven for one hour.

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.

Hamburger Stroganoff

One-half cup minced onion
One clove garlic, minced
One-fourth cup butter
One pound hamburger
Two tbsps. flour
Two tsps. salt
One-quarter tsp. pepper
One can (eight ounces) mushrooms, drained
One can cream of chicken soup
One cup sour cream

Saute onion, garlic in butter. Add hamburger. When meat is browned, stir in flour, salt, pepper and mushrooms. Cook five minutes. Stir in soup. Stir in sour cream. Heat through and serve over noodles or rice. Serves four generously.

This recipe is on the back of a dry onion soup mix package (Wyler & Company) and was found in a large collection, marked date is 1964 (by The Borden Co.). I’m familiar with the dry onion soup mix and sour cream dip, but this one also mentions using cottage cheese instead of the sour cream–that’s new to me! I’ve typed it below along with a scanned copy.

For Great Chip Dips

Beat or blend contents of this package with either 1 pint sour cream or 1 pound carton cottage cheese until well mixed (RecipeCurio note: this is a 1 1/4 oz. package of Wyler & Co. Dry French Onion Soup Mix). Chill. Serve with potato chips or crackers.

This recipe is on the back of a dry onion soup mix package (Wyler & Company) and was found in a large collection, marked date is 1964 (by The Borden Co.). I’ve typed it below along with a scanned copy.

Baked Pot Roast

Place 4-5 lb. pot roast on heavy aluminum foil in baking pan. Empty contents of this package over meat (RecipeCurio note: this is a 1 1/4 oz. package of Wyler & Co. Dry French Onion Soup Mix). Close foil tightly. Bake in 350° oven for 2 1/2 hours. Open foil and bake 1/2 hour longer. Use juice for gravy. 6 to 8 servings.