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

Texas Hash

In a heavy skillet melt: 2 tbsp butter or marg.

Add:

1 lg onion chopped
1/2 c. chopped green pepper
Cook until tender.

Add:

2 lbs lean ground beef
Salt and pepper to taste.

Cook until meat is thoroughly browned. Drain all but 2 tbsp fat.

Add:

1 can (1 lb) whole tomatoes (mashed)
2 c. cooked rice; 1/3 c. chopped Pimento
2 tbsp chili powder – mix well, cook over low heat until mixture is thoroughly heated.

Turn into an ungreased 2 qt. casserole.

Top with – 4 slices 1/4 lb American Cheese.

Bake in a moderate oven 350° for about 40 min.

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.

Would you like to bake beans this century old way they do in Boston? This recipe was given to me long ago by Mrs. E. L. Nering, and came from a famous restaurant in Boston.

BOSTON BAKED BEANS

Two-quart bean pot
Two pounds beans, Calif. pea beans preferred or York State beans
One pound salt pork
Eight tablespoons sugar
Two-thirds cup molasses
Two teaspoons dry mustard
Four teaspoons salt
One-half teaspoon pepper
One medium onion

Soak beans overnight. In the morning, parboil for 10 minutes with a teaspoon baking soda. Then run cold water through beans in a strainer. Dice rind of salt pork in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put rest of pork on top. Mix other ingredients with hot water; pour over beans. Put in 300 degree oven for six hours. Makes 10 full portions.

(You must add water as necessary to keep beans moist. Not too much at a time to flood the beans.)

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

French Toast DeLuxe

1/4 c. Log Cabin Syrup
2 eggs
2 tablespoons milk
1/4 t. salt
6 slices bread

Mix syrup, eggs, milk, and salt in shallow bowl. Dip bread into mixture, drain slightly. Saute on both sides in shallow hot fat. Serve hot.

This recipe was clipped from a newspaper, date unknown. I’ve typed it below along with a scanned copy.

Sausage Balls

1 lbs. Hot Sausage
10 oz. pkg. Grated Sharp Cheese
3 tablespoons Water
2 1/2 Cups Bisquick

Mix all ingredients together (may use food processor) and shape into small balls. Bake at 375 degrees until brown about 20 to 25 minutes. Remove from cookie sheets at once. Makes 36 to 48 balls.

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.

Carol’s Tortilla Stew

1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
2 tablespoons chili powder
2 cups water
1 1-pound can tomatoes
1 10-ounce can tomato soup
1 15-ounce can ranch style beans
1 4-ounce can chopped green chiles
1 cup frozen cut corn
6 corn tortillas, torn into large pieces

Brown ground beef with onion and all spices. Add all other remaining tortillas and simmer for 1 hour. About 5 minutes before serving, add tortillas, continuing to simmer. Serve hot. Serve with cornbread.

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.

Caraway Cabbage With Apples

One head cabbage (about 2-lb.) coarsely cut
Three tbsps. butter or margarine
One-half cup finely chopped onion
One cup coarsely diced unpeeled apple
One tsp. salt
One tbsp. caraway seed

Saute onion in butter until wilted. Stir in the unpeeled diced apple. Add cabbage, salt and caraway seed. Cook over moderate to low heat 10 to 12 minutes, turning cabbage over as it cooks.

Yields six servings.

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

Copper Penny

3 cups of sliced, cooked carrots, drained and cooled
1 can of tomato soup, undiluted
1/2 cup of vegetable oil
1 cup of sugar
1 teaspoon of mustard
1 teaspoon of Worcestershire sauce
2 medium onions, sliced
1 green pepper, sliced
salt and pepper to taste

Mix sauce together, pour over carrots. Stir in onions and peppers. Refrigerate for at least six hours. Great for picnics.

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.

SAVORY GREEN BEAN MEDLEY

1 cup chopped onion
1/2 cup red or green pepper strips
1 clove garlic, crushed
2 Tbsp, olive oil
1/2 tsp. basil, crushed
1/2 tsp. oregano, crushed
1/2 tsp. salt
tsp. pepper
1 can (16 oz.) DEL MONTE Blue Lake Cut Green Beans, drained
2 small zucchini, thinly sliced
1/2 cup chopped tomato

Cook onion, pepper and garlic in oil until tender-crisp. Stir in basil, oregano, salt and pepper. Add green beans and zucchini; heat through. Stir in tomato and cook 1 minute. Serve over cooked pasta or rice, if desired.

4 to 6 servings