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

Celery Dish

Sauce Pan:

Melt 2 Tbsp. butter — saute 2 Tbsps. chopped onion. When onion is tender add the following: (Except last 3 items)

2 Tbsps. flour
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp pepper
1 cup milk
1/2 c. grated cheese or Cheddar Cheese Soup
3 cup cooked celery pieces – 1 in.
1/3 cup chopped peanuts
2 Tbsps chopped pimento

Cook until cheese is melted, then add last 3 ingredients.

Ref. covered (if you wish)
1 qt. greased casserole.

Top with 1/4 c. fine dry bread crumbs and 2 Tbsps. butter.

Bake at 350°F. oven for 20-30 minutes.

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

Eggplant Scallop
350° for 30 mins.

1 medium egg plant peeled & cubed & cooked in salt water for 10 min & drain. (seeds & all)

Place in baking dish.

In saucepan saute:

1 sliced onion in 2 Tbsp butter
1 tsp crushed basil
1 sm. clove of garlic, crushed or minced

Cook till onion is tender.

Mix well & pour over eggplant:

1 can conden. tomato soup
1/2 c. water
1/4 tsp. salt

Top with

1/2 c. herb dressing
1/4 c. grated Parm. cheese

May be cooked with skin on but usually peeled. Many times sliced.

This handwritten recipe card was found in a large collection, date unknown. The word “Amish” is written in the top left corner. I’ve typed it below along with a scanned copy.

Amish Red Cabbage

1 med. hd of red cabbage, cut in small pieces
2 Tbsp. bacon drippings
1 med. onion, minced
salt to taste
2 tart apples
1 Tbsp. lemon juice
1 Tbsp. sugar
pepper to taste

Heat bacon fat in pan and add onion. Put in cabbage and cook for 30 minutes.

Add rest of ingredients and cook for another 30 minutes. Stir occasionally.

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

Sweet Sour Asparagus

1 can or 2 1/2 c. fresh cooked asparagus

Place 2 T cooking oil in skillet & heat and then add
2 T. flour
1 T. brown sugar
1/4 tsp. salt
1 1/2 Tbsp. vinegar
1/8 tsp cinnamon

Add asparagus – cover & simmer 5 min. & serve.

This undated promo recipe card is from Hellmann’s Mayonnaise and was found in a large collection. I’ve typed it out below along with a scanned copy.

COLE SLAW
SALADS

REAL COOL COLESLAWS NEED
HELLMANN’S REAL MAYONNAISE

Basic Coleslaw

1 quart shredded or chopped cabbage
1/2 cup HELLMANN’S Real Mayonnaise
1/2 teaspoon salt

Seafood Coleslaw

To basic coleslaw add:

3 tablespoons catsup
1 teaspoon lemon juice
1 teaspoon sugar
1 (6-1/2 to 7-1/2 oz.) can tuna, drained
1/4 cup chopped radishes

California Coleslaw

To basic coleslaw add:

1/2 cup quartered marshmallows
1 (8 oz.) can crushed pineapple, drained
1 tablespoon pineapple juice

This is no place for “second best”…
bring out the best with
Hellmann’s Real Mayonnaise

This undated promo recipe card is a magazine pull-out from Family Circle and was found in a large collection. I’ve typed it below along with a scanned copy.

SPANISH TOMATO CUPS
VEGETABLES–Tomatoes

Firm fresh tomatoes easily filled with rice mix, topped with cheese spread

Bake at 350° for 20 minutes…makes 6 servings

6 large firm ripe tomatoes
1 package (6 ounces) Spanish rice mix
Water
2 tablespoons butter or margarine
6 tablespoons processed cheese spread

1. Cut thin slice from top of each tomato; scoop out insides into a 2-cup measure. (There should be 2 cups.) Place tomato cups in a shallow pan.
2. Prepare rice mix with water, butter or margarine, and the 2 cups tomato pulp, following label directions. Spoon into tomato cups; top each with 1 tablespoon cheese spread.
3. Bake in moderate oven (350°) 20 minutes, or until heated through. Garnish with sliced ripe olives, if you wish.

This is an undated promo recipe card for Mazola Margarine that was found in a large collection. I’ve typed it below along with a scanned copy.

Garlic Bread

1/4 cup MAZOLA Margarine
1/2 clove garlic, crushed
1 loaf French bread

Blend margarine with crushed garlic. Cut French bread into diagonal slices from top almost through to bottom crust. Spread cut surfaces with margarine-garlic mixture. If desired, wrap loosely in aluminum foil. Heat in 375°F. (moderate) oven about 15 to 20 minutes.

Parmesan Bread: Follow recipe for Garlic Bread, substituting 1/4 cup grated Parmesan cheese for garlic.

Herb Bread: Follow recipe for Garlic Bread, substituting 2 tablespoons finely chopped parsley and 2 tablespoons finely chopped chives for garlic.

This promo recipe card was a pull-out from Family Circle and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

TURKISH SQUASH
VEGETABLES–Yellow Squash

Yellow squash, intriguingly seasoned with lemon juice, yogurt, coriander

Bake at 350° for 20 minutes…makes 6 servings

6 small yellow squashes
6 tablespoons (3/4 stick) butter or margarine
2 cups saltine-cracker crumbs
1 large onion, chopped (1 cup)
1 cup (8-ounce carton) plain yogurt
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon crushed coriander
1/4 teaspoon seasoned pepper

1. Halve squashes lengthwise; cook in boiling salted water in a large frying pan 10 minutes; lift out carefully; drain pan. Scoop out centers and chop; drain well. Place shells in a shallow pan.
2. Melt butter or margarine in same frying pan; toss 3 tablespoonfuls with 1 cup of the cracker crumbs in a small bowl.
3. Add onion to butter in pan; saute until soft; stir in remaining crumbs, chopped squash, and all remaining ingredients. Spoon into shells. Sprinkle with buttered crumbs.
4. Bake in moderate oven (350°) 20 minutes.