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

Stuffed Peppers
6 servings

Wash 6 green peppers and cut a slice from the stem end of each to form a cup. If peppers are larger, use 3 and cut in half, lengthwise. Remove seeds & white membrane. Cook in boiling salted water for 5 min. Drain well on paper towels.

Combine

2 c. cooked rice
2 tbsp. butter
2 c. ground, cooked meat
1 small onion minced
1/2 tsp. salt
1/2 c. chili sauce
ketchup or gravy

Fill pepper shells with this mixture. Top with buttered bread crumbs. Place in a buttered baking dish and bake in a moderate oven 375° for 30 minutes or until crumbs are brown. Serve with additional very cold ketchup or chili sauce. Garnish with olives.

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

Simple Swiss Tomatoes
Serves 4

4 tomatoes, sliced in half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried bread crumbs
2 teaspoons butter or margarine melted
1/2 cup swiss cheese grated

1. Place tomato halves in a baking dish.
2. Combine remaining ingredients in a medium bowl and mix well.
3. Place equal amounts of mixture in bowl on each tomato half.
4. Broil in a preheated 350 degree oven for 15 minutes.

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.

GLAZED SMOKED PORK BUTT

1 smoked pork butt, about 3 pounds
1 onion
1 stalk celery
1/2 cup orange juice
1/4 cup honey
1 tablespoon prepared mustard
6 canned peach halves

Cover pork butt with water and add onion and celery. Bring to boil, cover and simmer 1 1/2 to 2 hours, or until tender; drain. Combine orange juice, honey and mustard and pour over meat. Simmer about 15 minutes, turning and basting until glazed. Add peach halves and cook a few minutes longer to glaze and heat. Makes 6 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.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

Some like to make this old-fashioned dried corn. The recipe was given to me long ago by Mrs. Jennie Bihlmaier.

DRIED SWEET CORN

One gallon corn
One-half cup sugar
One-half cup cream
One-fourth scant cup salt

Mix all in a kettle and heat for about 30 minutes. Keep stirring often to prevent burning. Put on a dryer. Or, it can be dried in the oven for several hours on a cooky sheet with the oven turned at lowest temperature.

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

Crispy Scalloped Corn
(Makes 6 servings)

Crisp rice cereal adds extra crunch and flavor to a tasty scalloped-corn casserole.

2 slightly beaten eggs
1/2 cup milk
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup diced onion
2 slices (2 cups) cubed bread
1-pound 1-ounce can cream style corn
1 cup crisp rice cereal, slightly crushed
3 tablespoons butter or margarine

Combine eggs with milk. Add remaining ingredients except cereal and butter. Pour into a 10x6x2-inch baking dish. Combine cereal and butter; sprinkle over top. Bake in a moderate oven (350°) about 50 minutes.

This is a promo recipe slip from Kroger that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Corn
KROGER SUNRISE FRESH RECIPE

CLASSIC CORN-ON-THE-COB

Horseradish Butter:

1/2 cup soft butter or margarine
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
1/2 teaspoon salt
Dash freshly ground pepper
Snipped parsley

Remove husks from fresh corn. Remove silk with stiff brush. Place each ear on a piece of aluminum foil. Spread corn liberally with soft butter or margarine; sprinkle with salt and pepper. Wrap each ear securely by folding or twisting foil around ends. Don’t seal seam or corn will steam instead of roasting. Place on grill over hot coals 15 to 20 minutes or until corn is tender, turning frequently. Offer extra butter or margarine, salt and pepper or …

Combine butter or margarine, mustard, horseradish, salt and pepper; cream until light and fluffy. If desired, garnish butter with snipped parsley.

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

Fiesta Corn

1/4 cup butter (4 tablespoons)
2 cups fresh corn cut off cob or frozen cut corn
1/2 cup chopped green pepper
1/2 cup chopped pimento
1/2 cup stuffed green olives, sliced
1/4 cup chopped parsley
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
3 eggs, slightly beaten
1 cup shredded cheddar cheese

Mix butter in large frying pan. Add corn, green pepper, pimento, olives and parsley. Saute together for 2 minutes; cover and cook for 10 minutes. Blend in flour, salt and pepper; gradually add milk and cook stirring until thickened. Gradually stir the hot vegetable mixture into beaten eggs. Blend in cheese. Turn into buttered 2 quart casserole. Bake 375 degrees for 25 minutes.

Yield: 8 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.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

If you are not sure whether you like hominy grits, you will if you try this recipe from Mrs. Earl Kuntz

GRITS AND CHEESE

One cup quick grits
Four cups boiling water
One-half teaspoon salt

Boil five minutes, stirring constantly.

One stick butter
Two packages shredded Cheddar cheese
One roll garlic cheese spread

Mix well together. Put in greased casserole in 350° oven until brown and bubbly.