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

Cauliflower with Zippy Sauce
(Makes 6 to 8 servings)

One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.

2-pound head cauliflower
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
1 1/4 cups milk
1 tablespoon prepared mustard
1 teaspoon horseradish
1 teaspoon worcestershire sauce
1 tablespoon snipped parsley

Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.

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

Summer Squash
350°F oven

Saute in skillet:

1/4 lb. butter, 2 c. onion, sliced, 1/2 green pepper sliced in strips
Salt & pepper to taste

Casserole – spread with Pam and butter bottom

Layer squash
Salt and pepper
Put some sautéed onion & green pepper
Layer squash
Salt & pepper

Sprinkle top with grated cheddar cheese.

Cover with lid. (Remove lid a few min. before done).

350°F. oven – test squash with fork.

This is a vintage promo recipe card for Mazola margarine that was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Baked Tomatoes

3 medium tomatoes
1/4 cup MAZOLA Margarine, melted
1/3 cup fine dry bread crumbs
1 tablespoon brown sugar
1 teaspoon finely chopped onion
Dash pepper

Wash tomatoes; remove stem ends and cut tomatoes in half crosswise. Arrange halves, cut side up, in shallow baking dish. Bake in 375°F. (moderate) oven about 15 minutes. Meanwhile, combine remaining ingredients. Spoon onto tomatoes. Broil about 4 inches from heat until tops are nicely browned.

This promo recipe card is from Family Circle and it’s likely a magazine pull-out, date unknown. I’ve typed it below along with a scanned copy.

ZUCCHINI ITALIANO
VEGETABLES–Zucchini

Zucchini on the half shell, with garlic, hot sausage, Parmesan cheese added

Bake at 350° for 30 minutes…makes 6 servings

6 medium-size zucchini, halved lengthwise
1/2 pound hot Italian sausages
1 small onion, chopped (1/4 cup)
1 clove of garlic, crushed
1/3 cup flavored bread crumbs
1/4 cup grated Parmesan cheese

1. Cook zucchini in boiling salted water in a large frying pan 10 minutes; lift out carefully; drain pan. Scoop out insides and mash; drain well. Place shells in a shallow pan.
2. Peel casings from sausages; break up meat; saute in same frying pan 5 minutes. Stir in onion and garlic; saute until onion is soft. Stir in mashed zucchini and bread crumbs. Spoon into shells; sprinkle with cheese.
3. Bake in moderate oven (350°) 30 minutes, or until heated through. Garnish with small white onion rings, if you wish.

This recipe was clipped from a newspaper and pasted onto an index card, date unknown. It’s pretty stained so it must have been a favorite. I’ve typed it out below along with a scanned copy.

SAUSAGE STEW

2 cans (10 1/2 oz. each) beef bouillon
1/2 teasp. Tabasco
4-6 beef knockwurst, sliced
4 carrots, thinly sliced
3 stalks celery, diced
1 garlic clove
1/2 lb. pork sausage links

Heat bouillon with Tabasco in large saucepan. Add knockwurst, carrots, celery, green pepper and garlic clove. Let simmer about 20 minutes. Saute pork sausages to remove fat. Discard fat and add sausages to stew. Let simmer gently about 10 minutes. Season with salt. Meanwhile, prepare potatoes and serve with stew. Yields 4 servings.

This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. It looks like a favorite since it is quite stained. I’ve typed it out below along with a scanned copy.

CHEE-TOMATO EGG PIE

1 tblsp. butter
3/4 cup finely crushed cheese crackers
1 tomato, peeled and sliced
1 teasp. chopped chives
1 teasp. chopped parsley
4 eggs, hard cooked
1/2 teasp. salt
4 eggs, well beaten
1 1/2 cups milk
1 teasp. salt
1/4 teasp. pepper

Generously butter 9-inch pie plate, 2 inches deep. Sprinkle 1/4 cup of crackers over bottom. Lay tomato slices on top of crackers; sprinkle with chives and parsley. Slice eggs crosswise. Cover tomato slices with alternate layers of sliced egg and remaining cracker crumbs, sprinkling each egg layer with salt. Combine remaining ingredients; pour over all. Bake in 350-degree oven 35 minutes, or until custard is firm in center. Serve hot.

Makes 6-8 servings.

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

Cauliflower

KROGER SUNRISE FRESH RECIPE

FROSTED CAULIFLOWER

1 medium head cauliflower
Salt
1/2 cup mayonnaise or salad dressing
2 teaspoons prepared mustard
3/4 cup shredded sharp process American cheese

Leave cauliflower whole. Remove leaves and woody base; wash. Cook cauliflower 12 to 15 minutes in boiling salted water to cover; drain well. Place in shallow baking pan; sprinkle with salt. Mix mayonnaise and mustard; spread over cauliflower; sprinkle with cheese. Bake in moderate oven (375°) about 10 minutes or until cheese melts. Transfer to warm platter. Makes 4 to 5 servings.

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

Cucumbers
KROGER SUNRISE FRESH RECIPE

CUCUMBERS IN SESAME CREAM

2 large cucumbers, pared and sliced
1 small onion, peeled, sliced and separated into rings
1/2 cup Kroger Sour Cream
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon Kroger Salt
1 teaspoon Kroger Sesame Seed
Dash of freshly ground or crackled pepper

Combine cucumbers and onion in medium-size bowl. Mix remaining ingredients in 1-cup measure; spoon over cucumbers and onion; toss lightly to mix. Chill at least 20 minutes to season and blend flavors. Serve as is or spooned over shredded lettuce. Makes 6 to 8 servings.