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

Stir-Fried Spiced Cabbage

1 lb. Chinese cabbage, celery cabbage or regular cabbage
1 tbsp. soy sauce
1/4 tsp. cayenne pepper
2 Tbsp. sugar
2 Tbsp. white vinegar
1 tsp. salt
1 Tbsp. peanut or salad oil

Wash cabbage and cut into 1 by 1 1/2 inch pieces. In a small bowl, combine the sugar, vinegar, soy sauce, salt and cayenne pepper and mix thoroughly. Set a 12 inch wok or 10 in. skillet over medium high heat for about 30 seconds. Pour in the oil, swirl it about in the pan and heat for about 30 seconds. Immediately add the cabbage and stir-fry for 2-3 minutes.

Make sure all the cabbage is coated with oil. Remove the pan from the heat and stir in the soy-vinegar mixture.

Transfer the cabbage to a platter & let it cool to lukewarm before serving. Or, if you prefer, serve chilled.

Serves 4.

This recipe was clipped from a magazine and was found in a large collection, published in 1985. I’ve typed it out below along with a scanned copy.

Apple Pancakes

2 red apples
1 teaspoon lemon juice
2 tablespoons brown sugar
1/2 teaspoon cinnamon
3 eggs
1/2 cup plus 2 tablespoons flour
1/2 cup plus 2 tablespoons milk
1/2 cup sugar
5 tablespoons butter or margarine

Cut apples into slices and toss with lemon juice, brown sugar and cinnamon. Set aside. Combine eggs, flour, white sugar and milk. Beat slightly with egg beater. Batter should be slightly lumpy. Heat butter or margarine in a 12 inch cast iron skillet (or use two well greased pie plates) on stove top until butter is hot and foamy. Remove from heat, quickly add batter. Top with apple mixture. Place in 425° oven and bake 20 to 25 minutes until puffed and golden brown. Serve immediately with maple syrup.

This quick recipe was clipped from a newspaper and found in a large collection, it was published in 1976. I’ve typed it below along with a scanned copy.

Recipe of the Week

STANDING BEEF RIB ROAST
2 TO 3-RIB BEEF
STANDING RIB ROAST

Salt
Pepper

Oven 325°
6 to 8 servings

Have the meat man remove the chine bone to make carving easier. Season with salt and pepper. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or bone. Do not add water. Do not cover. Roast at 325° to the desired degree of doneness.

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.

Creamed Onions Amandine

TO PREPARE: 15 MIN.
TO COOK: 10-15 MIN.

3 cups small whole onions (about 24)
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dry mustard
1 cup cream
1/2 cup finely shredded sharp Cheddar cheese
1/2 cup salted almond halves

1. Cover onions with boiling salted water and cook 10 to 15 min., or until just tender; drain, reserving 1 cup onion liquid.
2. Heat butter in a saucepan; blend in a mixture of the next four ingredients until bubbly. Remove from heat and gradually add 1 cup reserved onion liquid and cream, stirring constantly. Bring rapidly to boiling and cook 1 to 2 min. longer, stirring constantly.
3. Remove from heat; add cheese and stir until melted and well blended. Pour sauce over onions and turn into a serving bowl. Top with the almond halves.

About 8 servings

This vintage recipe was published on the back of a calendar page dated 1942, it was found in a large collection. I’ve typed it below along with a scanned copy.

BAKED PEARS

1 No. 2 1/2 can Pears
Cornflakes or Rice Krispies
Butter and Brown Sugar

Crush cereal and roll drained Pears in it. Place cut side up in a baking dish. Fill center with brown sugar and dot with butter. Add enough pear syrup to keep from burning. Bake at 375° F. until browned. Serve warm or chilled — plain or with cream.

Amount–Serves 6.

This vintage recipe was published on the back of a calendar page dated 1942, it was found in a large collection. I’ve typed it below along with a scanned copy.

SWISS STEAK, CHILI

2 lbs. round steak
1/2 cup flour
Salt and pepper
1/2 cup Chili Sauce
2 cups chopped celery
1 cup boiling water

Pound flour and seasonings into steak. Cut into convenient serving pieces and brown well on both sides in fat. Add remaining ingredients. Cover and cook slowly until tender.

Time for cooking –About 1 hour.
Amount–Serves 6.

This vintage recipe was published on the back of a calendar page dated 1942, it was found in a large collection. I’ve typed it below along with a scanned copy.

SALMON LOAF

1 No. 1 can Red Salmon
2 eggs
1/4 cup Milk
1/4 cup water
1/8 tsp. pepper
1 tsp. minced onion
1 tblsp. chopped green pepper
1 tsp. lemon juice
1 1/2 tsp. salt
2 cups Rice Krispies

Bone and flake Red Salmon. Add eggs and beat slightly. Add remaining ingredients and mix well. Pour into well-greased pan and bake.

Time–45 minutes.
Temperature–350° F.

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.

Scalloped Oysters

Butter generously bottom of a baking dish. Cover with single layer of oysters. Add a layer of very coarsely crushed soda crackers. Salt and pepper well, and dot with lots of butter. Repeat with another layer of oysters, crackers, etc., ending with crackers and butter on top. If not using immediately, put in freezer, but partially thaw before baking. Just before putting casserole in oven, add a generous amount of canned evaporated milk, but not to cover top. Bake in preheated 350-degree oven until brown. (Place baking dish on cookie sheet, in case mixture boils over.)