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.