Cherries Jubilee- Cordial Cookery Recipes

Cordial Cookery Recipes featuring Hiram Walker Cordials is another book from my Christmas gift bonanza. It is a small undated booklet but has the look of the 70's to me. There is a lot of information in it. The inside cover has a handy chart, Cordial companions for fruit. There are sections for fruits, vegetables, meats, desserts and drinks.

My experience with cordials is pretty much limited to Creme de Menthe and Triple Sec. The centerfold photo of the large variety of cordials available is rather amazing.

Here is a fruit recipe using Creme de Cacao:

Pears De Cacao

Drain one can pears (large can)

reserve 1.2 cup liquid

Combine with 1/2 cup Hiram Walker Creme de Cacao. Pour over pears and chill 3 to 4 hours. Top pear halves with whipped cream, add a little Creme de Cacoa, sprinkle with instant coffee.

This vegetable recipe uses a less common cordial:

Acorn Squash with Anisette

1 acorn squash

2 teaspoons butter

Salt and freshly ground pepper

2 teaspoons Hiram Walker Anisette

For 2 persons, cut acorn squash in half lengthwise, remove seeds. In each cavity place 1 teaspoon butter and 1 teaspoon Anisette. Salt and pepper lightly. In bottom of shallow baking dish, place about 1/2 inch of water, sent the squash halves in, bake in moderate 350 degree oven for about 45 minutes to and hour, or until squash is tender.

Of course a book about cordials would not be complete without a recipe for Cherries Jubilee.

Cherries Jubilee

1 large can pitted Bing Cherries

5 oz. Hiram Walker's Brandy

3 oz. Hiram Walker Triple Sec

3 oz. Hiram Walker Cherry Cordial

Vanilla Ice Cream

Drain juice from can of cherries. Put cherries in a bowl, add 3 oz. each of Triple Sec, Cherry Cordial and Brandy. Allow the cherries to marinate in this mixture for a couple of hours at room temperature.

Just before serving, warm the cherries in their marinade.

Serve out individual portions of vanilla ice cream in deep dishes. Put 2 oz. of Brandy in a ladle, warm it, set it alight, and with the blazing brandy ignite the cherries and their marinade. Mix while blazing, and ladle the cherries and their marinade over the ice cream.

Broiled Eggplant Sandwich- Westinghouse Refrigerator

My husband got me a lot of vintage cook booklets and appliance booklets for Christmas. I am trying not to look at them all right away and spread them out over a few days. The appliance ones seem very humorous today. The Dad on this one got caught snacking on a turkey drumstick. The book is Your Westinghouse Refrigerator It's care and Use, 1947. There are over 100 recipes in this booklet. This is a rather unusual sandwich recipe from it.

Broiled Eggplant Open Face Sandwiches

1 large eggplant
8 slices cream cheese
3/4 cup cracker crumbs
4 tablespoons butter
1 teaspoon salt
8 medium thick slices tomato
8 slices bacon
2 eggs
4 tablespoons lard
Peel eggplant and slice in 1/2 inch slices. Let stand in salt water 2 hours. Dry. Mix the salt with the cracker crumbs. Beat eggs. Dip eggplant in egg, then in cracker crumbs. When fat is hot, fry the eggplant on both sides, until golden brown and until tender. This requires about 12 minutes. Place eggplant on broiler rack and on each piece of eggplant place a slice of tomato, then a slice of cheese. Cut the bacon strips in half and place crisscross over the cheese. Broil until the bacon is brown and crisp. The eggplant may be fried in advance of needing it and kept in refrigerator until ready to use. This makes a delicious luncheon meal or late evening snack.
Serve with Cheese Sauce
3 tablespoons butter
1 cup milk
1/4 teaspoon salt
2 tablespoons flour
1/2 cup grated cheese
Dash of pepper
Melt butter, blend in the flour, add the milk and cook on low heat until medium thick. Add seasoning and cheese and stir until cheese is melted. This may be made in advance and kept in refrigerator, warming when ready to serve. Serves 8

Vintage Christmas Complimentary Booklet

My husband found some more Holiday booklets in his book boxes and gave them to me. One is a 1956 booklet titled A Merry Christmas at your house from Schulz Sanitary Service in Washington state . It was a gift for their customers with a nice thank you note on the inside cover.
This is the poem on the centerfold:

Now Christmas is come,

Let us beat up the drum,

And call all our neighbors together,

And when they appear,

Let us make them such cheer,

As will keep out the wind and the weather.

This candy recipe sounds good:

Maple Nut Brittle

1 cup light brown sugar
1 cup maple sugar
1/2 cup water
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon salt
1 cup walnut meats
Boil sugar and water until it forms a firm ball in cold water. Add butter and boil to 300 degrees. Add salt and vanilla. Pour boiling syrup over nuts placed in buttered pan. Cool and break into pieces.

Black walnut recipes where more common back then than they are now.

Black Walnut Strips

7/8 cup butter

5 tablespoons sugar

2 cups flour

1 teaspoon vanilla

1 tablespoon water

1 cup chopped black walnuts

Powdered sugar

Cream butter and sugar. Add flour. Work in vanilla and water and nuts. Shape in fingers. Bake at 350 degrees for 20 minutes. Remove from oven and roll in powdered sugar.

Retro Electric Gifts- Coconut Squares

In the late 60's and early 70's my local power company San Diego Gas & Electric had a home economics department. Every year they published a holiday recipe booklet and I have quite a few of them. The picture is their centerfold of gifts ideas. I don't know too many people who would be thrilled with a can opener or iron as a gift. I had to look at the item in the lower right corner several times before it dawned on me that is is an old style hair dryer with cap. I had one of those a long time ago.

Here is a bar cookie recipe from one of the booklets:

Coconut Squares

"Chewy cookies in two layers with brown sugar in the bottom, coconut in the top"
1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup sifted flour
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 2/3 cups flaked coconut
1 cup chopped walnut
1/4 cup sifted flour
1 cup brown sugar packed
Cream butter and 1/2 brown sugar together in large bowl of electric mixer until light and fluffy. Add flour and mix well. Pat into greased 13x9x2-inch pan. Bake in preheated oven at 375 degrees for 12 minutes. Meanwhile, beat eggs lightly in mixing bowl. Add remaining ingredients and mix well. Spread evenly on baked base in pan. Put back into oven and bake 20 additional minutes. Cool 10 minutes. Cut into 24 squares. Cool in pan.

Retro Farm Journal Christmas

Yesterday I discovered that I had a hardcover Farm Journal Christmas Book from 1970. I love the retro look to the room in the scan. The decorations are simple cut and fold paper. The book has a lot of recipes, for party foods, cookies, baked goods, and food gifts.
Here is their recipe for chocolate cut out sugar cookies:

Chocolate Sugar Cookies
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
Cream shortening, sugar and egg. Stir in syrup and chocolate.
Sift dry ingredients; add to creamed mixture. Chill 1 hour.
Roll 1/8- thick on well-floured pastry cloth. Cut into shapes. Bake on ungreased baking sheets in moderate oven 350 degrees 10 to 12 minutes. Makes 2 1/2 dozen 3" cookies. Frost and decorate if desired.

This is one of the bar cookie recipes. The blurb: "Pink-frosted cookies with shortbread base, rich candy-like topping."

Cherry-Walnut Bars
2 1/4 cups sifted flour
1/2 cup sugar
1 cup butter, softened
2 eggs
1 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 (2-oz) jar maraschino cherries (do they make this size anymore?)
1/2 cup walnuts, chopped
1 cup confectioners sugar
1/2 cup flaked coconut, optional
Mix flour, sugar and butter until crumbly. Press into 13x9x92" pan. Bake in 350 degree oven 20 minutes, or until crust is lightly browned. Blend eggs, sugar, salt, baking powder and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries and walnuts into egg-sugar mixture. Place on top of baked crust. Return to oven and bake 25 minutes. Remove from oven; cool cookies. Combine 1 tablespoon softened butter and 1 cup confectioners sugar with enough cherry liquid to spread. Frost; sprinkle with coconut, if you wish. When icing has set, cut into 48 small bars.

Melt Away Bars and Brazilian Jubilee Cookies

These recipes are also from the 1969 Pillsbury book- Bake Off Cookie Favorites. These recipes are for holiday type cookies. The bars are the ones with the sugar in the pic and the Brazilian Jubilee Cookies are the ones with the nuts on top.
Yesterday at Wal-Mart I got a 1 lb. package of pecan pieces for $4.00, that is a very good price for my area. My cookie baking day is coming up and I am going to make Snowballs with the pecans. I am also going to make these Melt Away Bars and put some red sugar on them. They seem so easy to make, I love bar cookies none of that messing with dropping the dough and waiting for the cookie sheets to cool a little between batches.
Melt Away Bars
1 egg separated
2 cups flour
1 cup sugar
1 cup butter
1 teaspoons vanilla
1 cup chopped walnuts
Colored sugar or 1/2 cup chocolate pieces and 1/2 cup peanut butter or butterscotch pieces
In large mixer bowl, combine egg yolk and remaining ingredients except nuts and sugar or chips. Blend well at low speed. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15x10-inch jelly roll pan. Beat egg white until frothy; spread over bars. Sprinkle with remaining walnuts and colored sugar. Bake at 350 degree for 25 to 30 minutes. Cool slightly; cut in bars. OR omit sugar and sprinkle chips over bars immediately after baking. Let stand 5 minutes; spread to form marble frosting.
Brazilian Jubilee Cookies
1 1/2 cup flour
1 to 2 tablespoons instant coffee
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup shortening
1 egg
2 teaspoons vanilla
1 cup chopped Brazil or other nuts
Chocolate candy kisses or semi-sweet chocolate pieces
In large mixer bowl, combine all ingredients except nuts and chocolate. Blend at low speed. Stir in 1/2 cup nuts; mix thoroughly. Chill dough for easier handling. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Remove from oven. Press a candy kiss or 5 chocolate pieces into center of each hot cookie. When chocolate has softened, spread to frost. Sprinkle with remaining chopped nuts. Makes about 36 cookies.

Pineapple Cookies- Pillsbury Bake Off Cookie Favorites

These recipes are from a cookbooklet I got the other day: Pillsbury Bake Off Cookie Favorites, 1969. It is not a numbered edition. It has a lot of cookies that would be nice for the holidays so I think it must have been put out in the late fall. The first one is a drop cookie with a touch of lemon. The second one is an easy bar cookie.

Hawaiian Moon Drops

3 cups flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoons salt

3/4 cup firmly packed brown sugar

1/2 cup sugar

2/3 cup shortening

2 eggs

1 teaspoon vanilla

1/4 teaspoon lemon extract

2/3 cup drained crushed pineapple

1 cup chopped walnuts

1 1/2 cup toasted coconut

Lemon Frosting (recipe called for a dry mix, maybe lemon comes in a can now)

Preheat oven to 375 degrees. In large mixer bowl, combine all ingredients except pineapple, walnuts, coconut and frosting. Blend well at low speed. Stir in pineapple and walnuts; mix thoroughly. Drop by rounded teaspoon onto greased cookie sheets. Bake at 375 for 12 to 15 minutes. Cool. Frost with Lemon Frosting. and dip tops in toasted coconut.

Hawaiian Fruit Squares

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2eggs

1/2 cup drained crushed pineapple

1/2 cup chopped dates

1/2 cup chopped walnuts or pecans

1/2 cup flaked coconut

Confectioners' sugar

Preheat oven to 350 degrees. In large mixer bowl, combine flour, baking powder, salt, sugar and eggs. Blend well at low speed. Fold in remaining ingredients except Confectioners' sugar. Spread in greased 9-inch square pan. Bake at 350 for 25 to 30 minutes. Cool slightly cut into 36 squares. Roll in confectioners' sugar.

Vintage Kitchen 1942- Old Fashioned Molasses Cookies

This image is from the back cover of the Dec. 1942 BHG issue. The large picture is of "The Victory Kitchen, complete with Hotpoint Range, Refrigerator, Electric Dishwasher, Sink and Hotpoint Steel Cabinets, costs so little many $6,oo0 homes now enjoy them." The small inset is of the "Daffodil Kitchen" it is for a $4,000 home and didn't have a dishwasher. I didn't even know they had dishwashers back then.
In a column titled, Food Gifts From Your Kitchen this cookie is suggested:

Old Fashioned Molasses Cookies
1/2 cup shortening
1/2 cup sugar
1 egg
1 cup light molasses
1/2 cup hot water
4 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon ginger
Thoroughly cream shortening and sugar; add egg and beat well; add molasses and blend. Add hot water. Sift dry ingredients; add to creamed mixture. Chill. Roll 1/4 to 3/4 inch thick on lightly floured surface. Cut rectangles 3 x 5 inches. Arrange on greased cooky sheet. Bake in moderate hot oven $00 degrees 10 minutes

Vintage Better Homes & Gardens Christmas

I knew I had a vintage BHG issue and figured I would have to dig to find it. Lucky me I stumbled across it with out really looking. It is the December 1942 edition and is full of wonderful vintage ads and recipes. Here are two of the recipes:

Prune-Walnut Pie
2 1/2 cup pitted cooked prunes, well drained
1/4 cup prune liquor
2 tablespoons lemon juice
2 tablespoons butter
1/2 cup chopped nut meats
2/3 cup sugar
1 tablespoon flour
1/4 teaspoons salt
1/2 teaspoon cinnamonChop prunes coarsely. Add prune liquor, lemon juice, melted butter and nut meats. Mix sugar, flour, salt, and cinnamon' add to prune mixture. Pour into 9-inch pastry-lined pie pan. Adjust top crust; flute edge, Bake in hot oven 450 degrees 10 minutes, then in moderate oven 350 degrees 30 to 35 minutes. Serve slightly warm.

Fig-Marmalade Pudding
1/2 cup shortening
1/3 cup brown sugar
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 cup chopped dried figs
1 cup orange marmalade
Thoroughly cream shortening and sugar. Add egg and beat well. Sift dry ingredients; add to creamed mixture alternately with milk. Add figs and marmalade; blend well. Pour into greased and floured 8-or 9-inch tube pan Bake in slow oven 325 degrees 1 hour. Serve with hard sauce.

Minty Rocky Roads- BHG Treasury of Baking Recipes

This recipe comes from BHG Treasury of Baking Recipes, 1979. I found the book at a thrift store last week and it has some very yummy sounding recipes. This particular recipe seems like it would be a good Christmas bar cookie.
Minty Rocky Roads
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 tablespoons milk
1/4 teaspoon peppermint extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature marshmallows
1/4 cup chopped walnuts
Chocolate Glaze
In small saucepan melt one-half of 1-ounce square unsweetened chocolate and 1 tablespoon butter over low heat stirring constantly. Remove from heat; stir in 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla till mixture is crumbly. Blend in enough boiling water (about 1 tablespoon) till glaze is of pouring consistency.
In mixer bowl, cream together butter and sugar. Beat in egg, milk and extract. Stir together flour, baking soda, and salt; add to creamed mixture. Mix just till blended. Stir in marshmallows and chopped walnuts. Spread in greased 9x9x2-inch baking pan. Bake in 375 degree oven for 18 to 20 minutes. Cool cookies till slightly warm. Drizzle with warm Chocolate Glaze. Cut in bars. Makes 2 dozen.

Slow Cooker Chicken Soup with Rice

I collect slow cooker cookbooks. Not too long ago I got Clear & Simple Crockery Cooking by Jacqueline Heriteau, 1975. It is different from a lot of slow cookers books in that she has the precooking done in the cooker and then you have to finish the dish in a skillet or saucepan. To me that seems to defeat the main purpose of a slow cooker, having the dinner ready when you get home. Some of the soups even call for putting them in a sauce pan and doing something extra to them. This soup seems like a good one for cold weather. I like the idea of using a parsnip in it. This is an older recipe so, you probably would not need to cook it so long in the new slow cookers that cook "faster".
Chicken Soup with Rice
2 1/2 pounds chicken, cut up
1 small onion, peeled and chopped
1 medium carrot, scraped and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 medium cloves garlic, peeled
6 black peppercorns
2 sprigs fresh parsley or t teaspoon dried
1 bay leaf
1/2 teaspoon thyme
1 cup raw rice
2 teaspoons salt
8 cups water
Place all the ingredients in the slow cooker, cover and cook on low for 10 to 12 hours. Remove the chicken pieces from the soup after cooking, skin and bone the meat, cut into small pieces, and return to the soup. If the flavor seems a little pale, add more salt and pepper at the end.

Scotch Teas- BHG Gifts from Your Kitchen

This recipe is from BHG Gifts from Your Kitchen. It certainly sounds easy to make. I am curious about their texture, I wonder if they are like granola bars.
Scotch Teas
1 cup butter, melted
2 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 cups quick-cooking rolled oats
In medium saucepan combine butter and sugar. Cook and stir till sugar is blended. Stir in baking powder and salt. Add oars and mix thoroughly. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees 20 to 30 minutes. Cool; cut into bars. Makes 4 dozen

Retro Christmas- 1966 ideas

Please excuse the totally lousy scan as I am just learning to use my new scanner. These ornaments are from BHG Treasury of Christmas Ideas, 1966. This book is full of wonderful retro Xmas ideas. The ornaments above are cardboard covered with burlap, decorated with sequins, rickrack, doilies, pieces of old jewelery. They are large- over 20" and were meant to be door decorations.

The candy chapter has this toffee type recipe:

Easy Butter Crunch

1 cup butter

1 cup sugar

1 1/2 cups almond halves

1 6-ounce package semisweet chocolate pieces

Melt butter in heavy skillet stir in sugar. Add almond halves and cook, stirring constantly till mixture is golden brown and almonds begin to pop, about 12 to 14 minutes. Spread mixture evenly in 15 1/2x10 1/2x1-inch baking pan. Immediately sprinkle with chocolate pieces; spread evenly over candy with knife or small spatula. Cool; when chocolate is set, crack candy into pieces. Store in metal container. Can be frozen several weeks. Makes 1 pound.

Jello Salads- a retro favorite

Today I picked up Helen Corbitt's Cookbook, 1957. I received it in a swap and hadn't looked at it yet. In the salad chapter I found a wealth of info on that retro favorite, the gelatin salad. Helen ended her comments with this thought "If they are good, they are delicious; if they are bad, they are very, very, bad". I like it better as a preface. Here are some of her gelatin facts:

Fruits that float- Apple cubes, bananas slices, strawberry halves, marshmallows, broken nut meats.

Fruits that sink- canned peaches and pears, grapes, fresh orange sections, whole strawberries, prunes and plums.

Jello and gelatin are not the same, be sure you use the one called for in the recipe.

Moisten the plate and the molded salad surface with wet fingers before you unmold it. It will be easier to slide it to the middle of the plate.

Never boil the liquid and gelatin together, don't add fresh pineapple.

This one describes the problems a lot of people have with molded salads: "Too much gelatin or a scarcity of seasoning makes molded salads a poor eating experience. Do not add more gelatin to bring it along, as you get the rubbery glue taste that goes with an overdose of it."

You can't get more retro than prunes, this is her recipe for prune aspic, a salad that I doubt has been made by anyone for many a year. Her comment: "Among the various fruits I have molded there have been more requests for Prune Salad than perhaps and other. Could be because it was so often served for a buffet and is striking to the eye? Simple beyond words. It is especially good with turkey and ham."

Prune Aspic

2 tablespoons unflavored gelatin

1/2 cup cold water

3 1/2 cups canned prune juice, hot

4 cups canned prunes, pitted and coarsely chopped

2 tablespoons lemon juice

Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.

Pumpkin Coffee Loaf- Gifts from the Kitchen

I have a small collection of gift-giving cookbooks. Since lots of people like to give homemade gifts I will be posting some recipes from them. This recipe is a different version of pumpkin bread. It comes from a Better Homes and Gardens paperback, Gifts from Your Kitchen, 1976.

Pumpkin Coffee Loaf

1/3 cup shortening
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin
1/4 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons ginger
1/2 teaspoon ground cinnamon
1/4 baking soda
1/4 teaspoon ground cloves
1/3 cup chopped pumpkin seeds
Cream shortening and sugar. Add eggs, one at a time; beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. Add to pumpkin mixture. Beat 1 minute with electric mixer. Stir in seeds. Bake in greased 9x5x3-inch loaf pan at 350 degrees 55 to 60 minutes. Cool 10 minutes. Remove from pan. Cool. Wrap; store overnight. Makes 1

Cranberry-Apple Pie- Ann Pillsbury's Baking Book

This recipe comes from Ann Pillsbury's Baking Book. This is a Pocket Books, small paperback book size edition. The copyright is 1950 for the text and 1961 for this edition. It amazes me how many recipes they could fit in to these small size editions. I have quite a few of them and they all have hundreds of recipes.The comment on this recipe is "After testing this pie in our kitchen, we can't help feeling that apples and cranberries belong together.

Cranberry-Apple Pie

Pastry for a 2 crust pie
4 cups sliced apples, pared
2 1/2 cups cranberries
1/2 cup water
1 3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon orange rind
2 tablespoons butter
Cook the apples in the water until partially tender. Combine the sugar, cornstarch and salt. Blend with the apples. Add the cranberries and orange rind and cook until apples are tender and cranberries start to pop. Blend in butter. Cool. Line a 9-inch pie pan with half of the pastry. Turn the filling into the pan. Roll and cut the rest of the pastry into strips. Place the strips in a lattice pattern over the filling; seal edges and flute. Bake in 435 degree oven for 25 to 30 minutes.

Szechwan-Style Chicken- Famous Brands Chicken & Poultry

This recipe is from a Famous Brands Chicken & Poultry cookbook published in 1985. It fits in with this time of year because it is a Libby's recipe and has pumpkin.

Szechwan-Style Chicken

1 can (16 oz.) Libby's solid pack pumpkin
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
2 tablespoons cider vinegar
2 teaspoons minced garlic
1/2 to 1 teaspoon crushed red pepper flakes
1 cup water
2 tablespoons oil
1/2 cup finely chopped green pepper
1 3 to 31/2 pound chicken, cut up
1/2 cup chopped dry roasted peanuts
Hot cooked rice
In large bowl,combine pumpkin, sugar, soy sauce, vinegar, garlic, and red peppers; mix well. Stir in water. Heat oil in large skillet. Add green pepper; saute 1 minute. Remove peppers with slotted spoon; add to pumpkin mixture. Brown chicken in oil that remains in skillet, using additional oil if needed; drain. Sprinkle nuts over chicken. Pour pumpkin mixture over chicken. Cover; simmer 30 to 40 minutes, or until chicken is tender, basting occasionally with sauce. Add a little water to thin sauce, if needed. Spoon hot rice onto large platter. Arrange chicken pieces over rice. Spoon about 1 cup sauce over chicken. Serve with remaining sauce.

Cranberry-Cherry Relish

I was going through a box of old clippings and found this recipe. I had typed it onto a 3x5 card with my old typewriter I got in 1969. So I know it is a fairly old recipe. I don't think I have seen this combination since then.

Cranberry-Cherry Relish

2 cups fresh or frozen cranberries
1 large orange, diced and seeded
1/2 cup maraschino cherries
1 medium size lemon, seeded and diced
1 medium size apple, cored and diced
1/4 cup maraschino cherry juice
Put first five items through a food mill, grinder or blender. Mix in the cherry juice and blend throughly. Let Chill several hours before serving.

Holiday Sweet Potatoes and Jello Salad- No Time To Cook

Here are some more recipies from The No Time To Cook Book by Roslyn Beilly copyright 1969. It is the old fashioned paperback novel size cookbook. No photos just plenty of recipes.

While looking for a side dish to post today I came across two quick holiday recipes. I am fixing Thanksgiving dinner this year for basically the first time. My elderly Mom has always made most of it before, but she is ready to retire from that job. Because I work retail this is the start of our busy season and by the time Thanksgiving gets here I am already tired and don't want to have to slave at the stove too much. I think I will give these recipes a try. I am the only one in my family that really likes sweet potatoes, so I do make them every year. This recipes sounds good, I have not made them with pineapple before.

Holiday Sweet Potatoes

2 cans (1 pound each) sweet potatoes, drained

1 can (8 oz.) pineapple, drained

1/2 cup pecans

1/4 cup brown sugar

1/4 cup butter

1/4 cup honey

Arrange the sweet potatoes in a buttered shallow casserole. Sprinkle the pineapple over the sweet potatoes. Sprinkle with pecans, then brown sugar. Dot with butter. Drizzle honey over all. Heat in a 350 degree oven until bubbling, about 20 minutes. Serves 6.

It is traditional in my family to have a Jello salad at Thanksgiving. I usually make that also. I have tried several recipes, usually with cranberries or applesauce. This recipe has both so I am going to make it this year.

Cranberry-Apple Mold

1 package red gelatin

1 cup boiling water

1 can (1 pound) whole cranberry sauce

1 cup applesauce

1/2 teaspoon grated lemon rind

Dissolve gelatin in boiling water, Add cranberry sauce, applesauce, and lemon rind. Turn into mold which has been rinsed in cold water. Chill until firm. Serves 4 to 6.

Creamy Pumpkin Soup- The No Time To Cook Book

This sound like a good pumpkin soup. It is from The No Time To Cook Book by Roslyn Beilly, 1969. The blurb: "If anyone had predicted before I discovered this recipe that I would rave about pumpkin soup, I'd have said he was crazy. But this soup is marvelous, and you should try it..."

Creamy Pumpkin Soup

2 tablespoons butter

1/2 cup chopped onion

1/2 cup chopped green pepper

1 tomato, peeled and chopped

1 tablespoon minced parsley

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1 can (1 pound) pumpkin

1 cup chicken broth

1/2 cup cream or milk

1 teaspoon coarse salt

1/4 teaspoon sugar

1/4 teaspoon ground nutmeg

In a medium saucepan melt the butter. Add onion, green pepper, tomato, parsley, and thyme and cook until soft. Add pumpkin and chicken broth and simmer for a few minutes. Add cream or milk, salt, sugar, and nutmeg. Heat until piping hot. Serves 6

Chicken Breasts in Cream with Apples- Helen Corbitt's Potluck

This is a recipe from Helen Corbitt's Potluck,1962, a cookbook that I got in a cookbook swap. This is what she says about the recipe: "This is a favorite buffet dinner, because it can be done ahead of time and reheated. I usually serve it with brown rice and asparagus simply dressed with lemon juice. I serve this frequently when I wish to impress guests."

Chicken Breasts in Cream with Apples

4 broiling size chicken breasts of 4 halves of chicken

4 tablespoons butter

2 tablespoons minced onion

4 peeled fresh apple rings, 1/2 inch thick

3/4 cup cider

1/4 cup brandy

1 cup heavy cream

Salt and pepper

Saute the chicken breasts in the butter with the onion over low heat. Poach the apple rings in the cider until soft. Add brandy to the chicken and ignite. Always light brandy and burn off. You destroy the raw taste of the brandy. Add cider left from poaching the apples. Cook at low heat until chicken is tender, about 10 minutes. Add cream and continue cooking until the sauce is thickened. Season to your taste. Place chicken on serving platter, 1 slice of apple on each piece and pour sauce over all. Run under broiler to brown.

Neapolitan Pound Cake- Pillsbury's Best Bundt Recipes

I just came across my Pillsbury's Best Bundt Recipes book. I knew I have had it for a long time but was surprised to see the copyright was 1974. There are some from scratch cakes but most of them call for cake mixes and or dry frosting mixes. I guess there is no way to use the dry frosting recipes as they has been gone a long time. Because this is before the pudding in the cake mix era, I guess you would have to use a store brand mix or Duncan Hines as I understand they do not have pudding in the mix.

This one sounds interesting. There is a photo of it and it is very attractive. This is the blurb: "A festive cake with delicate chocolate, strawberry and vanilla flavoring. Delightful for a child's party or ladies' tea.

Neapolitan Pound Cake

8 ox package cream cheese, softened

4 eggs

1 package white cake mix

3/4 cup milk or water

3/4 cup quick strawberry flavored milk drink mix

1 teaspoon vanilla

3/4 cup quick chocolate flavored milk drink mix

Preheat oven to 350 degrees (325 for colored fluted tube pan).. Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too). In large bowl, blend cream cheese and eggs until smooth. Blend in cake mix and milk. Beat 2 minutes at highest speed. Add strawberry milk drink mix to 2 cups batter; pour into prepared pan. Stir vanilla into 2 cups batter; pour over strawberry batter. Add chocolate milk drink mix to remaining batter; pour over vanilla batter. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 45 minutes. Loosen edges; remove from pan. Cool completely. If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Borden's Pumpkin Pie- Vintage vs. Modern

My husband was going through his sale books and he found a 1935 Borden's Condensed Milk recipe booklet. I was surprised to see that the pumpkin pie recipe in it is very similar to the one you see in current magazines. Here it is the vintage recipe:

1 cup steamed, strained pumpkin

1/2 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cloves

2 teaspoons cinnamon

3 eggs

1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk

1 cup water

Unbaked pie crust (9-inch)

Thoroughly mix steamed, strained and mashed pumpkin, salt , ginger, cloves, cinnamon, eggs Eagle Brand and water. Pour into unbaked pie crust . Bake in 450 degree oven for 10 minutes, then reduce temperature to 350 and bake about 35 minutes longer, or until the filling is set.

Here is the current recipe:

1 (15- ounce can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Preheat oven to 425 degrees. Whisk pumpkin, Eagle Brand, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven to 350 and continue baking 34 to 40 minutes or until knife inserted 1 inch in from crust comes out clean.

I think I might try baking a pie from each recipe to see what the difference is.

Licken' Chicken- The Working Woman's Cookbook

This recipe is from The Working Woman's Cookbook - Easy Practical Quick Delicious & Economical Recipes by Zavin and Stuart, 1976 edition. All the recipes are started the night before and then finished the next day right before dinner. This dish is simply marinated the night before but a lot of the recipes are almost fully finished the night before and then heated right before dinner the next day.

Lickin' Chicken

4 boned chicken breasts

1/2 cup olive oil

1/2 cup Worcestershire sauce

1/4 teaspoon curry powder

1/8 teaspoon thyme

1/8 teaspoon tarragon

1/4 teaspoons salt

The night before

Combine olive oil, Worcestershire, and seasonings. Place chicken breasts in baking dish, turn to coat well, cover, and refrigerate. Turn chicken in marinade once before going to bed, and once again in the morning.

Before Serving

Preheat oven to 350 degrees. Place covered baking dish in oven. Bake for 1 hour, basting with marinade once or twice. Remove from oven, run under broiler for 2 minutes on each side, and serve. Serves 4.

Apple Mallow Crisp- Discover Brunch

It is almost the time of year when people start thinking about the ubiquitous sweet potato casserole topped with marshmallows. This recipe is also topped with marshmallows and sounds quite delicious. It comes from the 1977 book Discover Brunch. The author says this: "This looks lovely topped with golden miniature marshmallows. Easily prepared. Serves 6."

Apple Mallow Crisp

4 cups sliced and peeled apples

1/4 cup raisins

1/4 cup water

3/4 cup flour

1/2 cup sugar

1 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter

1 1/2 cups miniature marshmallows

Place apples, raisin and water in 10x6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs, sprinkle over apples. Bake at 350 degrees. 35-40 minutes or until apples are tender. Sprinkle evenly with marshmallows Broil until lightly browned.

Beans Au Gratin

This is a recipe that I have actually made. My MIL liked it so well that she served it on holidays quite a few times. The recipe is found in a Woman's Day Collectors Cookbook and also the Farm Journal Vegetable Cookbook.

Beans Au Gratin
1 box each green beans, lima beans and wax beans (it is hard to find frozen wax beans I usually use canned)
4 tablespoons butter or margarine, divided use
2 tablespoons flour
1 teaspoon salt
Dash pepper
Dash Worcestershire sauce
1 cup medium cream
1/2 cup grated Parmesan cheese
Cook beans separately according to package directions. Drain. Mix lightly and put in shallow baking dish. In a medium saucepan melt 2 tablespoons butter; stir in flour, salt, pepper and Worcestershire. Add cream and cook stirring frequently until thickened. Pour over beans. Dot with remaining butter and sprinkle with cheese. Bake in a 375 degree oven until hot and browned. Makes 6 servings.

Three Country Swiss Steak

Today's recipe comes from Thrifty Main Dishes- Budget-Wise Dinners That Are Winners, copyright 1979. I picked this one because it is actually different from most of the budget recipes I see. Most of them are the same thing really. Just different names and slightly different ingredients. Of course with today's prices this is not a budget dish anymore.

Three Country Swiss steak

2 1/2 pounds chuck steak, 3/4 inch thick

2 tablespoon vegetable oil

1 cup chopped onion

1 clove garlic, crushed

1 teaspoon curry powder

one 10 3/4 ounce can tomato soup

1/2 cup red wine, or beef broth

one 16-ounce can Chinese vegetables, rinsed and drained

Wipe steak well with damp paper towels. Heat oil in large skillet over medium heat; add steak and saute quickly to brown., about 2 minutes per side. Remove steak and set aside.

Add onion and garlic to dripping in skillet; saute until tender about 5 minutes, stirring constantly. Stir in curry and cook 1 minute longer. Add tomato soup and red wine; stir well. Stir in vegetables. Place steak on top of vegetables. Reduce heat to low and simmer, covered for 30 to 45 minutes or until meat is tender.

The Mazola Salad Book copyright 1938 is an interesting die cut book. It features salad recipes that were contributed by leading magazines of the day. There are large photos of salads on almost every page. They were taken from above so you can see the entire salad. This is a recipe from Modern Magazines. The dressing sounds like it might be quite similar to Catalina dressing.

Swiss Salad with Special Dressing
1 bunch watercress
1/2 green pepper, chopped
1 small cucumber, sliced
12 radishes
1/2 cup grated packaged Swiss cheese
Special Dressing
1/2 cup ketchup
1/2 cup Mazola oil
1/4 cup vinegar
Juice of 1 lemon
1 tablespoon finely minced onion
1/2 cup sugar
1 teaspoon salt
1 teaspoon
Mix all ingredients together in a jar that has a tightly fitting cover. Screw cover onto jar, place salad dressing in refrigerator to chill Just before using, shake dressing in jar until ingredients are thoroughly blended.

Wash and pick over watercress. Dry thoroughly. Place watercress in refrigerator until cold and crisp. Just before serving time place watercress in large salad bowl. Add chopped green pepper, cucumber, pared and sliced thin, and thinly sliced radishes. Add Special Dressing. tossing salad lightly in bowl with salad spoon and fork until thoroughly moistened. Grate Swiss Cheese over top of salad using a large grater so the cheese forms into long thin strips. Serve at once.

Chutney Glazed Chicken with Pears

This recipe is from a newspaper clipping. Another age unknown one. Sounds good to me. But that doen't meen anything because I cut out and saved recipes that didn't sound good and I knew I would never make. Go figure.

1/3 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon white pepper

3 pounds frying chicken pieces

2 tablespoons butter or margarine

1/2 cup bottled chutney

1/4 cup raisins

1/4 cup finely chopped onion

1/2 cup white table wine

1/4 teaspoon ginger

1 teaspoon wine vinegar

1/4 cup water

1/2 teaspoon cornstarch

3 or 4 fresh Bartlett pears

1. Toss flour, salt, paprika and pepper with chicken pieces. Melt butter in a 9x13x2-inch pan . Arrange chicken pieces skin-side up in the butter. Bake in 425 degree oven for 35 minutes basting once with pan drippings.

2. Meanwhile, chop chutney and raisins. Combine with onion, wine, ginger and wine vinegar in small sauce pan. Simmer 10 minutes. Mix water and cornstarch and stir into the hot mixture. Cook a minute to thicken slightly.

3. Halve pears and remove cores. Push chicken together at one end of pan and place pears cut-side up at the other end. Spoon the hot chutney mixture over chicken and pears. Return to oven and bake about 15 minutes longer, until pears and chicken are tender. Makes 4 or more servings.

Chicken Casserole

This recipe is from a Dec. 1975 newspaper clipping. You would think they could have thought up an interesting name for it.

2 slices bacon, diced

1 cup chopped onions

2 cloves garlic, crushed

1 can (14 1/2 to 16 ounce) tomatoes, chopped

1 can condensed cream of mushroom soup

1 cup cubed process American cheese

1 package (10 ounces) frozen green peas, thawed

3 cups cubed cooked chicken

3 cups cooked rice

2 teaspoons salt

1/4 teaspoon pepper

3 to 4 tablespoons grated Parmesan cheese

1. Saute bacon, onions, and garlic until bacon is crisp. Add tomatoes, soup, and cheese. Heat, stirring constantly, until hot and cheese is melted. Stir in peas, chicken, rice, and seasonings. Turn into a greased shallow 2 1/2 quart casserole; top with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes. Makes 8 servings.

Sticky Chicken

This is from a newspaper clipping, probably early 80's. I have never made it but it sounds quite good to me.

2-1/2 to 3 lbs. chicken breasts, boned

Flour

Salad oil

1 pkg. dry onion soup mix

1 1-lb can stewed tomatoes

1 cup dry white wine

Pepper

8 oz. mozzarella cheese, shredded

Coat boned chicken breasts with flour. Brown in oil in large skillet and place in shallow baking pan, 13x9. Blend soup mix, tomatoes, wine and pepper, to taste, and pour over chicken. Bake at 325 for 1 hour. Sprinkle shredded cheese over chicken 10 minutes before serving. Serves 4-6.

Green Beans With Dill

This recipe comes from a magazine advertising supplement called FoodDigest. A lot of the recipes call for brand name ingredients, this one uses all fresh foods.

Green Beans with Fresh Dill and Scallions

1 lb. fresh string beans, trimmed and halved

3 tablespoons butter or margarine

5 scallions, trimmed and thickly sliced

3 tablespoons fresh dill, finely chopped

Salt and freshly ground pepper to taste

1. In a large pot bring 3 quarts of water to boil. Add beans and cook.,covered, over medium heat 7 minutes; drain. 2. In a large skillet melt butter and saute scallions over medium heat 3 to 5 minutes or until wilted. 3. Add beans, toss in butter and cook 5 to 7 minutes or until beans are tender. 4. Add dill, salt and pepper, toss to completely coat beans. 5. Serves 4 to 6.

Peach upside-down Cake

From an old newspaper clipping. I clipped most of them out closely so I can't tell the year on them.

Preach Upside-Down Cake

1/4 cup butter

1 teaspoon corn syrup

1 cup firmly packed brown sugar

1 tablespoon slivered almonds

1 No. 21/2 can sliced peaches (1 lb. 12 oz. to 1 lb 14 oz.)

1 1/2 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1/2 cup milk

1/4 cup melted butter

1. Melt butter in 8-inch square cake pan. Add syrup. Spread over bottom of pan. Sprinkle evenly with brown sugar and almonds. Drain peaches. Arrange peaches in 3 rows on sugar mixture; set aside.

2.Sift dry ingredients into mixing bowl. Combine eggs, milk and melted butter. Add slowly to dry mixture and beat for 2 minutes.

3. Pour batter over fruit mixture in pan. Bake in 400 degree oven for 35 minutes. Cool cake in pan 5 minutes. Invert on plate and let stand a minute before removing pan. Makes 9 serving.

Fruit Cup Sauces- The Complete Family Cookbook

Todays recipes are from a free advertising supplement for The Complete Family Cookbook that was in a Sunday paper in May/1971. You could pick up the next 11 weekly sections at any participating Chevron or Standard gas station for 15 cents a week!

Peanut-Butter Fruit Sauce

1/2 cup sugar

1/2 cup dark corn syrup

1/3 cup water

1/2 teaspoon salt

1/4 cup peanut butter

1/4 cup raisins

Combine sugar, corn syrup, water and salt. Simmer 10 minutes; cool. In a large bowl stir mixture into peanut butter and raisins. Spoon over fresh fruit cup.

Pineapple-Ginger Sauce

1 8 1/2 ounce can crushed pineapple

3/4 cup pineapple juice

1/2 cup sugar

1/4 cup light corn syrup

2 dashes Worcestershire Sauce

2 tablespoons chopped ginger

1/2 cup chopped peanuts.

In a pot, combine all ingredients except nuts. Boil; lower heat. Cook for 20 minutes. Cool; add nuts. Spoon over fresh fruit cocktail.

Sweet and Sour Fruit Topping

1/2 cup honey

1 tablespoon flour

1 egg

3 tablespoons lime juice

1/2 cup pineapple juice.

In a pot combine all ingredients; mix well. Cook slowly, stirring constantly, until mixture is thick. Chill. Serve over fruit

Papayas Jubilee- Serve It Cold!

This recipe is from Serve It Cold! A cookbook of delicious cold dishes by June Crosby and Ruth Bateman published in 1969. Wow this was the era of gelatin molds, meats in aspic, mousse etc. There is even a recipe for Jellied Mayonnaise. There is a recipe for a salad using red jello and canned stewed tomatoes that I remember making about 38 years ago. Anyway it did have a few good sounding fruit recipes. I don't know if papayas are in season now but this recipe sounds quite tasty. The blurb is "This dessert sauce is a sunny Hawaiian interpretation of a flameless cherries jubilee- and just about the best cover-up vanilla ice cream ever had."

Papayas Jubilee

1 tablespoon cornstarch

1 cup orange juice

1 1/2 teaspoons lime juice

1/2 cup sugar

Few grains salt

1 1/2 teaspoon finely grated orange peel

2 peeled, seeded and cubed (3 cups) papayas

Ice cream

Shredded or flaked coconut

Blend cornstarch into 1/4 cup orange juice in a saucepan. Add remaining orange juice, lime juice, sugar and salt. Bring to a boil over medium heat, stirring constantly. When thickened and clear, remove it. Add orange peel and papaya. Cool it. Refrigerate 2 to 4 hours. Serve as a dessert sauce over vanilla ice cream. Sprinkle each serving with coconut. Makes 6 to 8 servings.

Spinach-Chicken Salad with Sesame Seed- Woman's Day Magazine

This recipe is from Woman's Day Oct/1983. It sounds quite tasty to me, something different than the Asian chicken salad or Caesar with grilled chicken that you see everywhere.

6 cups loosely packed torn fresh spinach

3 cups loosely packed torn Boston lettuce

2 ripe avocados, peeled and thinly sliced lengthwise

8 ounces cooked, boned and skinned chicken, cut in large thin strips

1/3 cup lightly toasted sesame seeds, or to taste

Lemon-Mustard Dressing

1/2 cup salad oil

1/4 cup lemon juice

1/4 cup minced green onions with part of green tops

1 1/2 tablespoons grated lemon peel

1 teaspoon fresh coarsely ground black pepper

1 teaspoon dry mustard,

3/4 teaspoon salt or to taste

1/4 teaspoon sugar or to taste

Combine spinach and lettuce. Place equal amount on each of four chilled dinner plates. Top with avocado slices, then chicken; sprinkle with sesame seeds. Spoon about 3 tablespoons dressing on each. Pass remaining dressing. If you prefer, line a large bowl with lettuce, then salad, and serve family style. For dressing combine all ingredients in a small bowl and beat together thoroughly.

Fried Peppers with Eggs- Farm Journal

This is another recipe from America's Best Vegetables Recipes. Sometimes I have too many green peppers that I have to do something with before they go bad. Usually I just end up chopping and freezing them. This would be a good use. Next time I have a surplus I will make this for a sandwich brunch. I think I will add some onion though. This blurb from the recipe- "Try this Italian special for a main dish or for a sandwich filling."

Fried Peppers With Eggs

4 large green peppers

3 tablespoons oil

1/2 teaspoons salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

4 eggs

1/4 teaspoon salt

1 tablespoon water

Wash peppers, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown.

Sprinkle with 1/2 teaspoon salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook.

Beat eggs, 1/4 teaspoon salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter. Makes 4 main dish servings, or enough for 6 sandwiches.

Green Beans with Garlic Dressing- America's Best Vegetable Recipes

This recipe is from America's Best Vegetable Recipes. It is a Farm Journal book published in 1970. This fresh bean recipe sounds quick and easy and with all the different salad dressing there are now, it could be made with many variations.

Green Beans With Garlic Dressing

4 cups fresh green beans (1 lb.)

1 teaspoon salt

2 slices bacon

1/2 cup garlic French dressing

2 tablespoons minced green onion

1/4 teaspoons oregano leaves

Cook beans, either whole or cut in 1" lengths, in 1/2 cup water with 1 teaspoon salt added, for 10 minutes, or until just tender crisp.

Cut bacon in 1/2" lengths and fry crisp; add bacon bits, without fat, to beans. Pour the salad dressing over add onion and oregano; heat through and serve. Makes 4 servings.

Tossed Pea Salad- Family Dinners in a Hurry

This is another recipe from Family Dinners in a Hurry. I guess pea salads are popular in certain parts of the country. A recipe newsletter I receive had a big amount of space devoted to them with lots of people sending in their favorite. Most had a mayo- based dressing. This one sounds simple and refreshing.

Tossed Pea Salad

1 package (10 ounces) frozen green peas

1 small head lettuce, washed and chilled

10 to 12 radishes, sliced

1/3 cup bottled Italian salad dressing

Place frozen peas in colander or sieve; run hot tap water over peas just until broken apart. Drain.

Into bowl, tear lettuce into bite-size pieces (about 6 cups). Add radishes and peas. Pour salad dressing over vegetables; toss. 5 to 6 servings.

Zucchini Salad- Betty Crocker's Family Dinners

This recipe is from Betty Crocker's Family Dinners In a Hurry published in 1977. This cookbook has some really great quick and easy family dinners, it really lives up to it's title.

Zucchini Salad

1 small head lettuce, washed and chilled

2 small zucchini

1/2 cup bottled Italian salad dressing

1 can (3 ounces) French fried onions

Into salad bowl, tear lettuce into bite-size pieces (about 4 cups). Wash zucchini; remove stem and blossom ends. Cut crosswise diagonally into thin slices; add to lettuce. If desired sliced mushrooms can be added. Pour salad dressing over vegetables; toss. Arrange onions over salad.

Variations

Tossed Radish Salad: Substitute 1 cup sliced radishes for the zucchini and add 3 green onions, sliced.

Gold and Green Salad; Substitute 1 cup cooked green peas, 1/4 cup cauliflowerets and 2 carrots, slice for the zucchini.

Foil Cooking- Big Boy Barbecue Book

These recipes are from the classic Big Boy Barbecue Book copyright 1957. I remember my parents had a copy of this when I was a kid.

This first recipe is a quick way to cook shrimp. I guess if you are barbecuing steaks you could use this to turn it into surf n turf.

Barbecued Shrimp

2 pounds raw shrimp

1/2 cup butter

1 large garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon coarse, freshly ground black pepper

1/2 cup minced parsley

Peel and devein shrimp. Cream butter; add remaining ingredients and stir to mix well. Tear off six 9" strips of heavy duty aluminum foil. Fold each in half to make a 9" square. Divide shrimp equally on pieces of foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist tightly to seal. Knock the gray ash off the briquets. Place shrimp on briquets; barbecue 5 minutes. Makes 6 serving

Stuffed Green Peppers

Cut a slice from the stem end of 8 green peppers; remove white ribs and seeds. Place each on a double thickness of heavy duty aluminum foil. Fill with canned chili beans. Top each with 1 tablespoon ketchup. Wrap securely in foil. Barbecue on briquet's about 15 minutes or on grill about 30 minutes. Turn once during barbecuing.

Barbecued Party Apples

Core large baking apples. Pare a third of the way down from stem end. Place each on a double thickness of heavy duty aluminum foil. Fill centers with a mixture of sugar and cinnamon. Brush peeled surfaced with pink-tinted light corn syrup and put about 1/2 tablespoon butter on each. Wrap very securely in foil. Barbecue 1 hour on grill or 25 to 30 minutes on briquets. Apples are done if they feel soft when gently pressed with a potholder.

Broiled Tomato Tower- The Thatched Kitchen

This recipe is from The Thatched Kitchen - Harvest & Holiday Cookbook. It is copyright 1972 by Castle & Cook Inc. Apparently that was the parent company of Dole Pineapple. The description of the recipe: "Plumb fall tomatoes make a dramatic addition to the meal when topped this way and quickly broiled."

Broiled Tomato Towers

5 large tomatoes

1 can (1lb., 4 oz.) Dole Pineapple Chunks

1 cup shredded Cheddar cheese

1/2 cup chopped green onions

1 teaspoon curry powder or 2 tablespoons chopped green chilies

1/4 cup mayonnaise

Wash tomatoes and cut in half crosswise; place on a large cookie sheet, cut-side up. Drain pineapple chunks. Toss with cheese and onions. Blend curry powder and mayonnaise. Combine with pineapple mixture. Spoon onto tomato halves. Broil about 5 inches from source of heat 2 to 3 minutes until cheese is melted and lightly browned. Makes 10 servings.

Chicken with Walnuts and Pomegranate Juice- Nitty Gritty Chicken

This recipe is from a Nitty Gritty book- Chicken Cookbook published in 1980. Nitty Gritty published about 45 different cookbooks in the 80's on a wide variety of topics. I believe Pomegranate juice has been in the news as a good antioxidant drink so it should be easy to find. One thing I wonder about this recipe is the 3 3/4 cups of stock. Even with 1 cup of walnuts stirred in it seems like the sauce would be awfully thin because most of the cooking is done covered. Also 1/2 cup sugar seems like a lot. But you never know, this might be a very good recipe.

Chicken with Walnuts and Pomegranate Juice

3 tablespoon olive oil
1 onion thickly sliced
1/2 teaspoon turmeric
1 cup ground walnuts
3 3/4 cups chicken stock
salt and pepper
1 chicken 3 1/2 to 4 pounds, cut into serving pieces
juice of 1 lemon
1/3 cup pomegranate juice
1/2 cup sugar
rice to serve 4
Pour olive oil into a large skillet. Place over medium-high heat. Fry onion with turmeric until golden brown, about 10 minutes. Remove onion from skillet and place in saucepan. Add ground walnuts and chicken stock to saucepan. Season mixture with salt and pepper. Bring to boil. Cover and simmer stirring occasionally for 20 minutes. In original skillet, saute chicken pieces until brown. Transfer to 9x13x2 inch baking dish. Pour walnut sauce over chicken. Cover and bake at 350 degrees for 30 minutes. Skim fat and discard. Mix lemon juice, pomegranate juice and sugar together. Pour over chicken and walnut sauce. Stir well. Cover and bake for 30 minutes. Arrange chicken on platter of rice. Cover with sauce. Makes 4 servings.

Pineapple Sweets- Frigidaire Booklet

These recipes are really vintage they are from a 1936 Frigidaire recipe book. They sound like they would still be good today
.
Pineapple Milk Sherbet
1/2 cup pineapple juice
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2/3 cup granulated sugar
1 pint milk
Combine sugar, pineapple juice, lemon juice, and lemon rind. Add the milk and stir until the sugar is thoroughly dissolved. Pour into Frigidaire freezing tray and freeze firm. Remove to chilled mixing bowl and beat until mixture is light and creamy. Return quickly to freezing tray and finish freezing.

Marshmallow Delight
1/2 pound marshmallows
1 1/2 cups diced or crushed pineapple
2 teaspoons vanilla
1 pint whipping cream
2 tablespoons sugar
Cut marshmallows in fourths. Add pineapple and place in covered container in Frigidaire over night.
Whip cream, add sugar and vanilla. Fold whipped cream into fruit and marshmallow mixture. Pour into freezing tray and allow to chill thoroughly or partially freeze before serving. Each serving may be garnished attractively with a maraschino cherry and nuts

Apple Crisp- Nitty Gritty- No Salt No Sugar No Fat

This recipe is from one of my Nitty Gritty Books- No Salt No Sugar No Fat Cookbook revised 1982 edition. It has a lot of tips and hints and quite a few good sounding recipes.

Apple Crisp
Crust
1 cup rolled oats
1 cup whole wheat flour
1/2 cup Grape Nuts cereal
1 teaspoon cinnamon
1 cup unsweetened apple juice
Filling
2 cups slice apples
1/2 cup raisins
1 cup unsweetened apple juice
1 to 2 teaspoons cinnamon
1 tablespoon lemon juice
2 teaspoons cornstarch or arrowroot
To make crust, combine dry ingredients. Stir in apple juice until mixture holds together. Press half of mixture in bottom and up sides of a non-stick 9-inch pie pan. Bake at 350 degrees for 5 minutes. Save remaining crust for topping. To make filling, combine all ingredients in a medium-sized saucepan. Bring to a boil and simmer about 10 minutes. Apples should be only slightly tender. Remove apples and raisins with a slotted spoon and place in pie shell. Increase heat and continue cooking sauce until it thickens. Pour sauce over apples and raisins. Crumble remaining crust over filling. Bake in 375 degree oven for 30 minutes. Makes 6 to 8 servings.

Chicken Diable- Family Circle Great Chciken Recipes

I am posting a recipe I have actually made. It was a very long time ago but I have a note in the cookbook that it was very good and easy. It is from Family Circle Great Chicken Recipes published in 1968.
Chicken Diable
1 broiler-fryer (about 3 pounds), cut up
4 tablespoons (1/2 stick) butter or margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoons salt
1 teaspoon curry powder
Wash chicken pieces; pat dry; remove skin, if you wish. Melt butter or margarine in a shallow baking pan; stir in remaining ingredients. Roll chicken in butter mixture to coat both sides; then arrange, meaty side up, in a single layer in same pan. Bake in moderate oven 375 degrees 1 hour, or until chicken is tender and richly glazed.

Apple Crisp Quickie- Creative Cooking in 30 Minutes

Last week I made a Apple Cobbler and I thought the topping was too thick. Next time I will try this one is from Creative Cooking in 30 Minutes by Sylvia Schur copyright 1975.
Apple Crisp Quickie
4 apples, green or red
2 tablespoons butter
2 tablespoons raisins
1/2 cup brown sugar
3/4 cup flour (or 1/2 part oatmeal)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
Preheat oven at 350 degree. Peel and slice apples. Heat butter in oven-proof skillet, add apples and raisins. Cook, turning occasionally, about 2 minutes, until apples become glazed. Meanwhile, blend remaining ingredients, using fork or finger, to make a crumbly mixture. Sprinkle crumbs over apples, then pat down to cover evenly. Bake about 15 minutes, until crumbs are crisped and brown. Makes 4 to 6 servings.

Devil's Food Cake- Chocolate Cookery

The above photo is the inside cover from the Baker Chocolate Company 1929 booklet Chocolate Cookery. This is their recipe for Devil's Food Cake. The description is "Devil's Food Cake is a richer, sweeter, and more chocolaty cake than one made by simply adding chocolate to standard butter cake. Repeated tests show that devil's food cake is lighter and of finer, more feathery texture when the chocolate is melted and added to the creamed shortening, sugar, and egg mixture, than when cooked with part of liquid and sugar and then added".
Devil's Food Cake
2 cups sifted cake flour
1 teaspoon soda
1/2 cup butter or other shortening
2 cups sifted brown sugar (?)
2 eggs, beaten
6 squared Baker's Unsweetened Chocolate, melted
1 1/4 cups sweet milk
1 teaspoon vanilla
Sift flour once, measure, add soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, and beat well. Add chocolate and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Pour into two greased 10-inch layer pans of three 9-inch layer pans and bake in moderate over 325 degrees 30 minutes.
Some of the information in this book is: It was during the voyages of Columbus that chocolate became known to western civilization. They had found the natives had a strange but delicious drink made from an odd little bean. Columbus carried some of these beans back across the seas to Queen Isabella as a curiosity of the New World. But is was Cortez who really introduced Europe to the cocoa beans and the cup of chocolate. On his first voyage he feasted with Montezuma. Part of the banquet was a foamy drink called chocolatl. He found that the Aztecs crushed the cocoa beans, whisked the resulting liquid to a froth about the consistency of honey, flavored it with vanilla and chili, and served it cold. This drink was a favorite with royalty. Cortez carried the Aztec beans back to Spain and showed them how to make a drink from them. The acceptance of chocolate spread throughout Spain. The secrets of its manufacture were guarded but eventually Spanish monks carried both the beans and the method of using them across the border into France and Germany.

Chocolate Brownie Pie- Hershey's 1934 Cookbook

This recipe is from Hershey's 1934 Cookbook. This is a 1971 reprint of the original book and has lots of interesting photos and facts about the 1930's: The average home consisted of 6 rooms, a bath, a one-car detached garage, at a cost of around $2,500. It says some of the recipes have been updated but others have not. It points out that back then there were no electric blenders and no-stick pans. This recipe sounds yummy but of course full of calories.
Chocolate Brownie Pie
3 eggs
1/3 cupful butter
1 1/2 cupfuls granulated sugar
3/4 cupful sifted flour
1/2 teaspoon salt
3 squares Hershey's Baking Chocolate, melted
1/3 cupful milk
1 teaspoonful vanilla
1 cupful chopped nuts
Beat the eggs until very light. Cream the butter, add the sugar gradually, beating until light and fluffy. Sift the flour and the salt; set aside. Then add the cooled melted baking chocolate and the beaten eggs to creamed mixture. Add the flour mixture alternately with the milk to which the vanilla has been added. Then stir in the nuts. Pour mixture into a greased 9-inch pie pan. Bake in a moderate oven 375 degrees for 45 to 50 minutes. Serve the pie topped with ice cream or whipped cream if desired.

Fudge Batter Pudding- Woman's Day Collectors Cookbooks

I went through my Woman's Day Collector's Cookbooks and found one about chocolate it is from 3/1979. I haven't made a fudge pudding cake in a long time but whenever I go to Home Town Buffet I always have the pudding cake for dessert. Yummy when served warm.
Fudge Batter Pudding- "During baking, cake layer forms on top and rich sauce on bottom."
1 cup flour
1 cup granulated sugar, divided
1/2 cup chopped nuts (the ones I have had have not had nuts in them)
3 tablespoons plus 1/3 cup cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 2/3 cups hot water
Confectioners' sugar
Heavy cream, milk or vanilla ice cream
In greased deep 2-quart round casserole mix well flour, 1/2 cup granulated sugar, the nuts, 3 tablespoons cocoa, the baking powder and salt; set aside. Mix milk, butter and vanilla; stir into flour mixture to blend well. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup granulated sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until pick inserted in center of cake comes out clean. Sprinkle with confectioners' sugar. Spoon out at once into dessert dishes, serving some sauce with cake. Pass cream. Makes 6 to 8 servings.

Chocolate Cherry Marble Muffins- Diamond Walnut Recipe Favorites

My husband was posting some books on his e-bay site and he brought in a Diamond Walnut recipe booklet which I have now claimed as my own. Diamond Walnut Recipe Favorites is from 1978 and has lots of really good sounding baking recipes. Here is the blurb for the muffin recipe: "A festive surprise awaits when you bite into these two-toned muffins. Bright cherries in light batter highlight one side, while the other half is dark and chocolately. Both halves are crunchy with crisp walnuts."
Chocolate Cherry Marble Muffins
2 cups sifted flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
1/3 cup oil
2/3 cup chopped Diamond Walnuts
1/4 cup chopped maraschino cherries
1/4 cup sweetened cocoa mix
Powdered sugar
Resift flour with next 3 ingredients. Combine egg, milk and oil; stir into dry mixture only until moistened. Fold in walnuts. Divide into 2 portions; stir cherries into one and spoon into one side of 14 greased 2 1/2-inch muffin pans. Stir cocoa mix into remaining batter and fill other side of pans. Bake at 400 degrees for 20 minutes. Sprinkle with powdered sugar. Serve warm.

Chicken-Squash- Betty Crocker Picture Cookbooks-Casseroles

This recipe is from a little Betty Crocker cookbook from the picture cookbook series simply called- Casseroles. Each recipe has a picture of the finished dish and 2 or more photo of it's preparation. This chicken dish sounds suitable for a fall dinner.
Chicken-Squash Fricassee
2 1/2 to 3 pound chicken, cut up
2 tablespoon vegetable oil
1 1/2 cups water
2 teaspoons instant chicken bouillon
1/2 teaspoon dried basil leaves
1 bay leaf
1 pound soft-shelled summer squash (crookneck, zucchini or scalloped)
1/2 pound fresh green beans, cut lengthwise into strips or 1 package (9 ounces) frozen French-style green beans, thawed
2 medium onions, cut into 1/2-inch slices
1 teaspoons salt
1/2 cup pitted ripe olives, drained
1 tablespoon cornstarch
2 tablespoons cold water
Brown chicken pieces in oil in 12-inch skillet or Dutch oven; drain. Add 1 1/2 cups water, the instant bouillon, basil and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Remove stem and blossom ends from squash, but do not pare. Cut crookneck and zucchini lengthwise in half; cut scalloped crosswise in half. Place squash, beans and onions on chicken. Sprinkle with salt. Heat to boiling; reduce heat. Cover and simmer until chicken is done and vegetables are tender, 20 to 25 minutes. Remove chicken and vegetables to serving platter; top with olives. Mix cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chicken and vegetables.

Pudding Cookies- Bisquick Books

I like to use Bisquick or a generic baking mix because it makes baking a lot easier for me. I have a collection of Bisquick books. This photo is of a 1956 edition, it is my second copy. I used the first one a lot and it fell apart. The oldest one is from 1935 and features recipes from the rich and famous. But I don't really think people like Joan Crawford and Clark Gable were in the kitchen baking with Bisquick. I have never ranted about my kitchen, but believe me it is very tiny. In one of my college courses I remember they said a corridor kitchen is the worst kitchen design. Well guess what my kitchen is. I have very little storage and hardly any counter space. So the less ingredients I have to get out the better it is. I have made these cookies quite a few times and they turn out good and are very quick to make. The above edition calls for 3/4 cup Bisquick but later editions call for 1 cup and that is what I use.
Bisquick Pudding Cookies
1 cup Bisquick
1 package (small size) instant pudding, any flavor
1/4 cup cooking oil
1 egg
Heat oven to 350 degrees. Mix ingredients until dough forms a ball. Shape into balls, using 1 teaspoon dough for each ball. Place on ungreased baking sheet. Flatten to about 2" with hand. Bake about 8 minutes.

Salmon Kabobs- Modern Barbecue Cooking

Modern Barbecue Cooking was published in 1966.This is a pre-release edition printed exclusively for Richfield Oil Corporation. The author Ed Bell was apparently well known for his famous Barbecue College Course. He conducted many barbecue demonstrations and appeared on television.
This book contains his complete course and more than 200 of his recipes. The course is quite detailed with many photos and illustrations. The info pertaining to the grills is for charcoal grills only. The seasoning and item selection info is good for any type of outdoor cooking. This recipe for Salmon Kabobs sounds very easy and flavorful.

Salmon Kebobs
2 pounds salmon steaks or fillets, in 1-inch cubes
1 cup catsup
1/4 cup brown sugar
1/4 cup vinegar
2 teaspoons salt
1/8 teaspoon Tabasco
1/4 teaspoon Worcestershire sauce
6 tablespoons oil
Thread salmon cubes on skewers. Combine remaining ingredients. Marinate salmon in sauce for 2 hours, turning occasionally. Place skewered fish on grill and cook, turning once, about 20 minutes, or until fish flakes easily with fork. Baste occasionally during cooking with remaining marinade.

Banana Meatloaf- Bananas..how to serve them

Bananas...how to serve them is a 1942 cookbook published by the Home Economics Department of the Fruit Dispatch Company. It has 56 numbered recipes featuring bananas plus how to's . It has photos and humorous illustrations with banana characters. There are several main dishes including this unusual one:

Banana Meat Loaf
1 pound ground beef
1 tablespoons chopped onion
1 tablespoon salt (yes 1 tablespoon)
1/4 pepper
1 cup soft bread crumbs
3/4 cup mashed bananas (1 to 2 bananas)
1/2 teaspoon dry mustard
Mix together meat, onion, salt, pepper and crumbs. Combine bananas and mustard. Add to meat mixture and mix well. Form mixture into a loaf and place into a well-greased baking pan (81/2x41/2x3inches) about 1 hour, or until loaf is done. Baked Bananas as an accompaniment, baked in the pan with the meat loaf, add an extra, different, delightful flavor. Peel the bananas, brush them with melted butter and sprinkle lightly with salt. Place them into the pan about 15 minutes before the meat is done. Arrange the baked bananas on a hot platter around the meat loaf.

Here is a more standard banana recipe:
Banana Apple Betty
3 firm bananas, peeled
2 tart apples, peeled
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups soft bread crumbs
3 tablespoons melted butter
Slice apples and cut bananas into 1/2 inch pieces. Combine fruit, sugar, cinnamon and salt. Mix bread crumbs with butter. Place alternate layers of crumbs and fruit into a well-buttered baking dish, using crumbs for top and bottom layers. Cover baking dish and bake in a moderate oven 375 about 40 minutes, or until the apples are tender. Uncover. Bake 5 minutes to brown the crumbs. Six servings. Serve hot with cream, whipped cream or fruit sauce.

Far East Eggplant- Betty Crocker's Cooking Calendar

This cookbook is a small spiral bound that was published in 1962. It is unique in that it is a combination date book and cookbook. There is a dated entry for each day of the year with a little quote and place for you to write something. It is divided in chapters, one for each month of the year. This recipe is from the October chapter. I reminds me of Ratatouille. I certainly don't know where the "Far East" part of it is.
Far East Eggplant
1/4 cup olive or vegetable oil
1 clove garlic, minced
1 green pepper, chopped
1 onion, chopped
1 medium eggplant, cubed
4 tomatoes, cut up
1 teaspoons salt
1/4 teaspoon pepper
2 tablespoon grated Parmesan cheese
6 slices crisp crumbled bacon
Cook ingredients except cheese and bacon in skillet until tender. Top with cheese and bacon. Brown under broiler. 4 servings

Hot Ham and Cheese Rolls- Mealtime Magic Cookbook

Mealtime Magic Cookbook is a neat little paperback size book published in 1964. The author Margaret Mitchell was the head of the Alcoa Wrap Kitchens and Director of Home Economics for Wear-Ever Aluminum. The book contains recipes many different cooking categories; salads, sandwiches, meats, baking, outdoor cooking and even a chapter featuring an Indonesian Dinner Party. As to be expected most of the recipes feature the use of aluminum foil. There are quite a few foil packet meals. It notes that these sandwiches can be prepared ahead of time.
Hot Ham and Cheese Rolls
1/2 pound sharp Cheddar cheese
1/2 pound ham, cut in 1/4 inch cubes
1/2 cup sliced green onions
2 hard-cooked eggs, sliced
1/2 cup thinly sliced pimiento-stuffed olives
3 tablespoons mayonnaise
1/2 cup chili sauce
12 frankfurter rolls, split
Cut cheese into 1/4 in cubes. Combine ham, cheese, onion, eggs, olives. Mix mayonnaise, chili sauce, pour over ham mixture; toss until well blended. Pile mixture into split rolls. Wrap each roll in a 6-inch square of Alcoa Wrap; twist ends securely. Place on baking sheet bake 10 minutes at 400 degrees. Serve each roll in its wrap.

Cottage Cheese Apple Pie- Arden Cookbook

Arden Cookbook published by Arden Farms Co. a California dairy company looks like it was probably published in the early 60's but it is undated.The company had home delivery.The intro to the booklet states: "Here is a cookbook designed for you and and our western way of living. We hope that many pleasant hours of eating and fun will be yours. May it's use make life a little more enjoyable." It not surprisingly features a lot of dairy recipes. The following recipe seems like an unusual use for cottage cheese.

Cottage Cheese Apple Pie

1 1/2 cups apples, sliced thin

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Pastry Shell

1/2 cup sugar

1/8 teaspoon salt

2 Arden Eggs, slightly beaten

1/2 cup Arden Cream and

3/4 cup Arden Milk scalded together

1 teaspoon vanilla

1 cup Arden Flavor Fresh Cottage Cheese

Combine apples, sugar and spices. Pour into pastry-lined pie tin. Bake in 425 degree oven 15 minutes. Meanwhile add sugar and salt to eggs, combine with hot milk and cream. Add vanilla and cottage cheese. Pour over apple mixture. Continue baking in a 350 degree oven for 40 minutes, or until mixture sets and is a delicate brown.

The Spice Book- Cinnamon Fruit Muffins

Today I went to a friends of library book sale. I almost forgot about it and didn't get there until noon but they still had a lot of books left. I found some books and went to the sales table and one of the volunteers said "did you look back there?". They had another table on the other side of their cabana which looked like a work area so no one had looked there. One box still had the lid on so I opened it and wow lots of very nice hardback cookbook for $1 each. The prize was a huge cookbook containing 1,400 recipes called The Spice Cookbook by Avenelle Day and Lillie Stuckey, published in 1964 by the David White Company. It starts off with detailed information on the spice trade and descriptions and uses for many spices. It has lots of very charming pen and ink illustrations like the one above. Here are two muffin recipes:

Cinnamon Applesauce Muffins
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1/2 cup applesauce
1/4 cup shortening, melted
1/2 cup chopped dates or raisins
1 tablespoon melted butter
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Sift first five ingredients together into a mixing lowl. Combine eggs, milk, and applesauce and stir into the flour mixture, using 14 strokes. Then, stir in shortening and dates, using only 8 to 10 strokes. Fill well-greased muffin pans 3/4 full. Bake in a preheated 400 degree oven 27 minutes or until done. remove from pan. Dip tops in melted butter and then into t he 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon. Serve hot with butter.

Cinnamon-Banana Muffins
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
1 large egg, well beaten
1 cup milk
1/4 cup shortening, melted
1 cup mashed, fully-ripe bananas
1/4 teaspoons ground cinnamon
Sift together into a mixing bowl first 5 ingredients. Combine egg, milk, and shortening. Add to dry mixture. Add mashed bananas and stir only until all ingredients are blended. Batter will be lumpy. Fill greased muffin tins 3/4 full. Combine 1/4 teaspoon cinnamon and 1 tablespoons of sugar. Sprinkle over top of each muffin. Bake in a preheated hot oven 425 for 20 to 25 minutes

The Chicken Cookbook- National Chicken Cooking Contest

This book features winning chicken recipes from 30 years of the National Chicken Cooking Contest and the winning recipes from 1978. It is one of the small paperback sized books that were popular in the 60's and 70's It lists that famous chicken/Russian dressing /onion soup/apricot preserves recipe that you see everywhere as being the 1969 winner.

World's Fair Chicken 1964 winner
3 whole chicken breasts, halved
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup blanched, slivered almonds
1/2 cup raisins
1/4 cup chopped chutney
1 1/2 cups orange juice
1/2 teaspoons cinnamon
1/2 teaspoon curry powder
1/16 teaspoon thyme
In greased large shallow baking pan place chicken in single layer, skin side up. Dot butter on chicken.. Sprinkle salt and pepper on chicken. Bake in 425 degree oven 15 minutes. In saucepan mix together almonds, raisins, chutney, orange juice, cinnamon, curry and thyme; simmer about 10 minutes or until flavors blend. Pour sauce over chicken. Reduce heat to 350 degrees and bake about one hour longer or until fork can be inserted in chicken with ease. Makes 6 servings. Note- to me the cooking time sounds like it is too long for breast pieces.

Chili Tomato Chicken a 1978 winner
1 chicken, cut in parts
1/2 cup margarine, melted
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup hot water
1 chicken bouillon cube
1 can (8 oz.) taco sauce
1 tablespoon chili powder
1 tablespoon prepared mustard
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon oregano
In large shallow baking pan place chicken, skin side up, in single layer. Brush with margarine. Cover and bake in 350 degree oven 20 minutes. In fry pan place oil and heat to medium temperature. Add onion and garlic; saute about 5 minutes or until onion is soft but not brown. In bowl place hot water, add bouillon cube and stir until dissolves. Add the bouillon and remaining ingredients to the onion and garlic in the fry pan. Simmer, uncovered, 20 minutes. Uncover chicken. Pour mixture over chicken. Bake, uncovered, about 30 minutes longer or until fork can be inserted in chicken with ease. Note- this method of preparation seems like more trouble than it should be. I would just brown the chicken in a skillet and then add the sauce ingredients and simmer it. But I like to do things the easy way.

Skillet Chicken 1978 winner from Arkansas
2 whole chicken breasts, halved
1/4 cup butter
1/4 cup dry white wine
1/2 cup red currant jelly
1/2 cup sour cream
In fry pan place butter and melt. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add wine; cover and simmer 35 minutes. Remove cover; add currant jelly. Cook, uncovered, over low heat, turning and basting frequently, about 30 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving platter. Add sour cream to mixture, remaining in fry pan. Heat through; pour over chicken. Makes 4 servings. Note once again I wonder why they are cooking breasts for over an hour.