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.

CORN STUFFED POTATO

3 potatoes
2 pkg. (3 oz. each) cream cheese, softened
1/3 cup milk
2 Tbsp, butter or margarine
1/4 tsp. salt
tsp. pepper
1 can (17 oz.) DEL MONTE Whole Kernel Golden Sweet Corn, drained
3 Tbsp. chopped green onions or chives

Pierce potatoes with fork and bake until tender. Cool; cut in half lengthwise. Scoop out potatoes reserving shell. Mash potato with cream cheese, milk, butter, salt and pepper. Stir in corn and green onion. Spoon into shells. Bake at 350F, 15 minutes or until heated through. Garnish with crumpled crisp bacon, shredded Cheddar cheese or chopped parsley, if desired.

6 servings

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.

ORANGE-DILLY PEAS

1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp. butter or margarine
1 can (17 oz.) DEL MONTE Sweet Peas
1 Tbsp. cornstarch
1/4 tsp. dill weed
1/2 tsp. grated orange peel

In saucepan, cook onion and garlic in butter until soft. Drain peas reserving 1/4 cup liquid. Dissolve cornstarch in reserved liquid; add orange juice and dill weed. Add to onion mixture; cook, stirring constantly, until thickened and translucent. Add peas and orange peel; heat through. Garnish with additional grated orange peel, if desired.

4 servings

This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. I’ve typed it below along with a scanned copy.

Medium Hot Peppers

Wash and cut peppers, remove seeds and drain; pack in sterile jars. In each jar put a sprig of dill and a clove of garlic. To 1 quart of weakened vinegar add 3-4 cup sugar, 2 teaspoonfuls salt, 1-4 teaspoonful ground mustard and 1 teaspoonful mixed spices. Bring this to boiling point, pour over peppers and seal. They are ready to eat in 2 weeks.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

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

Zucchini With Sausage

Fry out 1 lb. pan sausage
Saute 3 med. onions (sliced)

Layer in a 13×9 pan – sausage, sauted onions, sliced raw zucchini, 8 oz. sharp cheddar cheese, 1/2 cup bread crumbs. Over top put 2 – 16 oz. cans of stewed tomatoes (no juice). Bake 350° about 45 mins.

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.

Luncheon Cheese Dish

12 slices day-old bread
1/2 pound Cheddar cheese
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
Dash of pepper

Remove crust from bread. Arrange 6 slices of bread in bottom of baking dish, fitting them in so the entire surface is covered. Spread bread with cheese (or slice it and cover the bread with it). Cover with remaining 6 slices of bread. Beat eggs, add milk and seasonings and pour over bread and cheese. Let stand 1 hour. Bake in moderate oven (325 degrees F.) about 50 minutes or until puffed up and browned. Serves 6.

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.

Baked Vegetable Hash

THIS RECIPE DATES back to World War II when meat was rationed. It was served at our family dinners, parties, church suppers, etc. I have used it over the years in reduced amounts for my family.

One lb. (or less) hamburger
Two cups raw ground carrots
Two cups raw ground potatoes
One medium onion, ground
One tbsp. salt
Pepper
Chopped green pepper (optional)
One can cream of mushroom soup
One-half soup can milk

Combine all ingredients; place in two-quart casserole or oblong baking dish. Bake in preheated 350-degree oven two to two and one-half hours. Allow enough time as it takes awhile to cook the carrots.–Yields four to six servings.

This handwritten recipe card was found in a large collection and is dated 1979 (on the back). I’ve typed it out below along with a scanned copy (front side only).

Onion Pie

Make a crust of 30 small square crushed saltine crackers and 1/2 c. of melted butter.

Saute until golden brown 3 c. thinly sliced onions in 1/4 c. butter. Put these on top cracker crumbs in shallow casserole. Sprinkle on top onions 1/2 lb grated sharp cheddar cheese.

This may be fixed hours ahead of time.

When time to put in oven add:

1 1/2 c. scalded milk to 3 beaten eggs
1/2 tsp salt – 1/2 tsp pepper

Pour mixture over the onion cheese mixture in casserole. Bake at 350° 1/2 hour or until custard sets.

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

Zucchini Snacks

3 cups zucchini (sliced thin)
1/2 cup oil
1 cup Bisquick
1/2 cup chopped onions
1/2 cup Romano or Parmesan Cheese
2 Tblsp. parsley
1 tsp. Garlic powder (to taste)
4 eggs slightly beaten

Bake 350° 25 min.
13×9 greased pan