A Vintage Recipe Collection

A collection of old fashion, handwritten, or typed recipe cards discovered in little old tin recipe boxes from the 1950's, 60's, or 70's.

Saturday, April 29, 2006

5 Bread Recipes

This little lady handwrote many recipes for breads on the same slip of paper. I will type the bread recipes as she wrote them.

Irish Soda Bread
4 Cups White Flour
1 T. Butter
1t. Salt
1 t. Soda
1 Cup Buttermilk or sweet milk
425 degrees 30-35 min.

Brown Bread
4 Cups Wheat Flour
2 Cups White Flour
1 1/2 t Salt
1 1/2 t. Soda
2 Cups Milk (sour, sweet, or butter)
425 degrees for 25 min. 350 degrees for 15 min.
or add 1 1/2 T butter
1/2 T. Sugar
I am not sure what she means by "or add" but a real baker can figure it out.

Corn Bread
2 Cups Flour
2 Cups Corn Meal
1 t. Soda
1 t. Salt
1 Cup milk plus 1 t. Cream Tarter or 1 Cup Butter Milk
425 degrees for 35 min.

Treasure Bread
2 T. Molasses
1 Cup Milk
1 1/2 T Sugar
Pinch of Ginger
4 Cups Flour
1/2 t. Salt
1 t. Cream tarter
1 t. Soda
Heat Mol. and add to milk
400 degrees for 40 minutes

Scones
1/2 Cup Butter
4 Cups Flour
2 t. Baking Powder
1/2 t. Salt
1/4 Cup Sugar
1 Egg
1 Cup Milk
420 degrees for 15 minutes.

There you have her bread recipes. Bless her soul.

Friday, April 28, 2006

Hush Puppies

Written on the back of this recipe was, "First Tues. in Dec., Christmas Party - Great recipe"

Hush Puppies
2 Cups White Meal
1 T. Flour
1 t. BP
1/2 t Soda
1 Cup Buttermilk
1 Egg Beaten 1 t. Salt
1 Clove garlic - minced

Combine dry ingredients, add garlic, milk, egg Mix well.
Fry tablespoons in deep hit fat (375 degrees)
2 to 3 minutes or until golden brown.
Drain
Makes 30 Pups.

Thursday, April 27, 2006

American Country Sausage

2/3 Fresh Pork - Lean
1/3 Fat

5 K. Pork
4 SS Salt
3 SS Sage
1 1/2 SS Pepper

This makes mild sausage.
Use more pepper or use part crushed red pepper. Add a little cold water to keep from crumbling when made into patties. Try till brown on the outside and well done inside.

There was a note in the parenthesis which said, "Mom always made this sausage on a special occasion." Although I can not understand some of her symbols, there may be some of you who can. For instance, I have no idea what the "K" stands for and I am not sure what she means when she wrote, "1/3 fat". This is what you get when you are not a cook! I do know that she loved this recipe, because it reminded her of her mother. She loved her mother. It is the actions of another, in life, that we remember, not the possessions, not the words, but the actions. What they did, the memories they created for us. The good time, the little things....like making sausage on a special occasion.

Now here is another recipe found in a different recipe box.

Sausage

10 lbs lean pork
1/4 Cup Salt
1/2 Cup Brown Sugar
2 T. Sage
2 t. Black Pepper
2 t. Red Pepper

This was the end of this recipe for sausage. It was written on a scrap of note book paper, very yellow with age.

Wednesday, April 26, 2006

Jerri Greigs Pineapple Upside Down Cake Recipe

Use 8 x 8 x 2 square or deep 9" round pan and
Arrange 4 slices or 5 half slices pineapple and maraschino cherries
Sprinkle with 1/2 cup brown sugar
Drizzle 3 Tbsp. Margarine melted
Set aside.

1/3 cup shortening or margarine
1/2 cup sugar
1 unbeaten egg
1 tsp vanilla
1 1/4 cups sifted flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup pineapple syrup

Cream butter and sugar. Add egg and vanilla, beating well. Add alternately small amounts of sifted dry ingredients and pineapple syrup. Pour in pan. Bake at 320 degrees for 50 to 60 minutes. Let stand 5 minutes. Turn out on a big plats and serve warm.

Monday, April 24, 2006

Mom's Deviled Eggs - Spanish Style

6 Eggs
1 Medium onion sliced
3 T. Flour
1 t. Sugar
1/4 t. Pepper
1/2 Cup buttered fresh bread crumbs
1/2 lb. spaghetti
1/3 Cup butter
1/2 Cup sliced celery
3 Cup canned stewed tomatoes
1 t. Seasoned salt
1/2 Garlic salt

Hard-cook then devil eggs the usual way.

In large skillet melt butter. In it, saute the onion and celery until onion is transparent. Stir in flour and stewed tomatoes all at once. Cook, stirring until thickened. Next add sugar, salt, pepper and garlic salt. Pour into 10" x 6" x 2" baking dish. In mix, arranged 12 deviled egg halves, topped with bread crumbs. Bake at 425 degrees 10 to 15 minutes or until sauce bubbles around the edges.

Meanwhile cook spaghetti as label directs and drain. On a heated platter spoon on spaghetti, then egg mixture. Makes 4 dinner-size servings.

Friday, April 21, 2006

African Chow Mein by Mrs. Jreome J. Keating

1 lb. veal and 1 lbx. pork cut in cubes.

2 cans mushroom soup and 2 cans chicken soup

4 cans of water, 1 large chopped onion, 1 cup rice, 2 tbx. soy sauce, 1 stalk celery, cut in small pieces and 1/4 cup blanched almonds.

Brown meat: add other ingredients. Bake at 350 degrees for 1 hour or until rice is fully cooked.

Rhubarb Jam

5 Cups Rhubarb Cut fine

4 Cups Sugar

1 Cup Water

Cook until tender - 15 to 25 minutes. Add 1 package Strawberry Jello. Seal in jars or if you use it soon, just wax may be put over it. I always seal.

Rosemary Jelly Recipe from Ronnie Rice

Pour 1 1/4 cup boiling water over 2 tbs. Rosemary, steep 15 minutes. Put inlarge kettle. ADD: 1/2 bottle pectin, red coloring. Boil hard for 1/2 minutes

Beulah cleveland’s Date Pudding

1 cup chopped dates

1 tsp. soda dissolved in 1 cup boiling water; pour over dates and cool. Cream 1 cup sugar and 3 tbs. melted butter; add to date mixture. Add 1 1/2 cups flour, 1 tsp. vanilla and 1/2 cup nut meats. Bake as cake, serve with whipped cream.

Extra Special:

1 cup sugar - 1/2 cup nuts - 1/2 cup chopped dates - 1/2 cup water

Cook until thick, spread on cake while cake still warm.. Seve with whipped cream.

Ham N’ Cheese Spread from Ronnie Rice

Blend 1 cup ground cooked ham, 6 tbs. chili sauce, 1/2 cup grated american cheese. Makes 1/1/2 cups.

The 1950’s and 60’s were a time I remember as a child. Mom’s stayed home. One of the benifits of this was home cooking every day. This is one of my favorite recipes. It has a spicy taste, which I love.

Lunch Box Special Spread

This would have been a typical spread to pack in your child’s school lunch box. When parents had control over what children ate at school!

Blend 1 cup ground cooked ham, 1 chopped hard cooked egg, 1/4 cup minced sweet pickle, 1/4 cup mayonnaise, 2 tbs. prepared mustard. Makes 1 1/2 cups

Celia’s Pudding by Georgia Miller

Sift together 1 cup flour, 3/4 tsp. bak. pwd., 1/4 tsp. soda, 1/2 tsp. salt, 1/2 tsp. cinn., and 1/2 tsp. cloves.

Cream 3 tbs. butter. Add 6 tbs. brown sugar, 6 tbs. grated raw carrot, 1 egg, 1 tsp. grated orange rind, 1 tsp. grated lemon rind and 2 tsp. lemon juice.

Combine with flour mixture.

Make syrup of 1 cup sugar, 3 tbs. butter, 1/2 cup currants, 1 1/2 cup water.

Cook in covered sauce pan on high heat until mixture boils for 5 minutes. Add batter and when steam escapes vigorously, turn to simmer for 45 minutes.

Turn off heat and serve with whipped cream.

The kids love it.

Pigs in the Blanket by Darlene Schweitzer

Combine 1/2 lb. sausage, 1/2 lb. hamburger, 1/2 med. onion (chopped) or garlic. 1 and 1/3 cups cooked rice, salt and pepper to taste. Makes 8 or 10 meat balls. Take 8 or 10 cabbage leaves and par-boil 3 minutes. Roll meat balls in cabbage leaves, place in casserole, Add 2 cups tomato juice, cover and bake 2 to 3 hours in 350 degree oven.

Pizza Pie from Bill Oldenburg’s Kitchen

Mix 1 pkg. pillsbury hot roll mix as directed on pkg. Divide dough in two parts, roll each part to fit a 10 1/2 x 15 1/2 pan with edges tturned up on pan.

Sprinkle dough with about 1 lb. of grated sharp cheese.

Sauce for pizza:

Saute 1/2 cup chopped onion in 1 tbs. butter. Add 2 cans tomato sauce, 2 cans tomato paste, 1 tsp. salt, 1/4 tsp. oregano, 1 tbs. worcestershire sauce, 2 dashes tabasco sauce, 1 tbs. vinegar, and 1/8 tsp. each of pepper, garlic salt, and chili powder. Mix well and pour over dough.

Break 2 lbs. of hamburger (lean) in pieces and lay over sauce on dough. Season the meat to taste with salt, pepper, and garlic salt.

Sprinkle parmesan cheese over all. Bake 350 for 20 minutes.

Best on a Friday night.

Helen Kramer’s Penn Dutch Sandwich

Cook together: 1 lb hamburger and 1/4 cup chopped onion. cool mixture - Add 3 hard boiled eggs, chopped fine, small amount of mayonnaise. Mix well and place 1 tbs. mixture on unbaked baking powder biscuit. Top with another biscuit. Bake in (425) oven until biscuits are done.

If dish is used as main course, make cream sauce and pour over sandwich. Dice cheese may be added to meat mixture.

Dinner of Bali-Serves 6-by Ruth McMikle

Pass around from a serving table in individual dishes, putting each ingredient on top of the last passed.

Large and small can of Chinese fried noodles.
Cooled rice.
Boiled chicken cut in small chunks.
Chicken gravy, thin and enough for 2 servings.
Fresh tomatoes quartered.
Cooked frozen peas.
Diced celery.
Green chopped onions.
Gravy again.
Parsley.
One large can crushed pineapple - drained.
Grated nippy cheddar cheese.
Shredded cocoanut.
Sliced almonds, walnuts, or cashews.
French bread, buttered and heated in oven.
Desert, should be frosted angel food cake.
Have everyone sit on floor pillows in front of large coffee table and serve.

Shrimp Curry Souffle by Ruth Snodgrass

1 1/2 Tbsp butter

1 small onion chopped fine

1 cup milk

1/2 tsp slt

1 cup shrimp broken

4 egg yolks

1 tsp curry powder

1 tbsp flour 1/4 cup tomato soup

pepper 1/2 cup cooked rice

4 egg whites

Melt butter, add onions and brown lightly, add curry powder and flour, blend well and add milk gradually, then tomato soup, sesoning, rice and shrimp. Gradually add the beaten egg yolk. Cool. Fould in stiffly beaten whites. Bake 350 for 1 hour.

Swiss Army Beans

Melt 2 ts. butter, add 2 tbs. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tsp sugar.

Gradually add 1 cup sour cream, stir till thick. Add 1/2 tsp grated onion.

Heat can French style green beans or cook 1 lb. beans.

Fold into mixture, place in shallow baking dish. Sprinkle top with 1/2 lb. grated Swiss cheese. Place under broiler for about 5 minutes.

Evonne Pudelko’s Polish Golabski (One Dish Meal)

Polish Golabski

Par-boil 1 whole medium head of cabbage for 5 to 7 minutes. Run cold water over cabbage to separate leaves and slice off coarse veins.

Pour cold water over 4 slices of day old bread ad squeeze dry. Combine bread with 1 pound ground beef, 1 medium onion (chopped), 1 egg, salt and pepper.

Form meat mixture into logs about the size of your finger. Roll the mixture in the cabbage leaves and secure with toothpicks.

Arrange in the bottom of a large kettle with on bunch of carrots and 6 potatoes (split), salt to taste.

Lay Golabski’s on top.

Add 3/4 cup water, cover tightly, simmer 1 hour on low heat.

Whip one #2 can whole tomatoes, pour over Golabski’s and continue to cook 15 more minutes

Shrimps Tempura by Chickie Imai

Prepare 2 lbs. fresh or frozen shrimp for deep fat frying. Mix 1 cup sifted flour, 1 tsp. baking powder, 1/2 tsp salt, 1 egg and 3/4 cups water. Mix well with beater until smooth.

Dip shrimp in batter and deep fry fro about 3 minutes or until golden brown.

Serve with dipping sauce made of 1 cube of bouillon, 1 cup water, 1 tbs. soy sauce and 2 tsp. sugar. Simmer sauce for 10 minutes and serve.

Clam Dip by Faye Fowler

2 packages of Cream Cheese

1 Can Minced Clams

1 Tbsp. Minced Onion

Mix above ingredients - Add garlic Salt to taste. Mix with Mayonnaise until consistency desires.

Good with potato chips.

Grandma’s Garlic Dills

I am not a pickler and do not know pickle recipes. This recipe was handwritten on an old piece of paper and somewhat difficult to read. I hope I am correct about the recipe. You could tell this recipe was use many time.

Garlic Dills

1 Tablespoon salt to Quart

2 Teaspoon mixed spices - take out

Red peppers

1 clove garlic

1 pinch alum

2 tablespoons homemade vinegar

Fill with boiling water and seal.

Helpful Bathroom Hint

Elizabeth Smith wrote this on one of her recipe cards.

Keep cheer or tide in the bathroom in a jar with punctured holes in the lid. Handy to use for hand washing or scouring the basin and tub.

Bread and Butter Pickles

Pickle recipes have been a long time favorite. I am gathering these recipes from old recipe card boxes, I don’t know if they are accurate. I remember my mom making pickles. I never learned how.

One of my strongest memories of my grandfather, on my mothers side, was the little one room shack he lived in. It was down the toe path from my grandmother's house. I do not know why they lived apart, as they did, but back in those days, people didn't believe in divorce at any cost. But back to my story, it was a tar paper shack shaded by a thousand trees, sounded by flowers, and climbing vines. His house was always cool in the summer's heat. A water barrel stood near the tiny front porch for run off roof water, but the best part was the aroma. My grandfather made bread and butter pickles most every summer. I will never forget the aroma, I love this pickles to this day. When ever I eat one, I remember my grandfather.

Here are a few Bread and Butter recipes…..

Bread and Butter Pickles
1 quart sliced cucumbers
1 cup vinegar
1 cup sugar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
Boil until tender.
Seal as usual

Dottie Baker’s Bread and Butter Pickles
1 gallon medium sized cucumbers - sliced8 small white onions,1/2 cup salt1 green pepper and 1 (optional) red pepperCover with cracked ice, let stand 3 hours, then drainSyrup: 5 cups sugar, 1 1/2 tsp. tumeric, 1/2 tsp. cloves, 2 tbs. mustard seed, 5 cups vinegar, 2 tsp. celery seed. Bring syrup to a boil. Add pickles and bring all to a boil. Seal at once.

Apple Crunch by Lucille Teilmann

Slice apples in baking dish as for pie, sweeten and spice to taste, Make crunch with 1/2 cup brown sugar, 1 cube margarine or butter, 1 cup flour. Mix well or until crumbly, pat on top of apples. Bake in moderate oven until apples are done. Serve with plain or whipped cream. Ice cream is also good.

How to Make Tarter Sauce with Pickles

1 2/3 cup mayonnaise
3 tbsp. chopped pickle relish
1 to 1 1/2 tbsp. minced onion
2 tsp. vinegar
Combine all ingredients, chill.
Makes 2 cups

Lemon Butter Sauce

1/4 cups drawn butter
1 tbsp chopped parsley
1 tsp lemon juice
salt to taste
Melt drawn butter, cook slowly until light brown. Add parsley, lemon juice
and salt. Serve at once.

Chocolate Pudding

3 T cocoa
3 T. cornstarch
2 1/2 cups warm milk
1/2 cup cold milk
1/2 t salt
1/2 t vanilla
Sift dry ingredients. Add water to bottom of double boiler and bring to
boil. Add dry ingredients to top of boiler. Add liquids and stir stirring
until it thickens. After thickens, cook for 15 minutes. Remove from fire
and pour into sherbet glasses. Makes about four servings.

Betty B’s - Apple Crunch

Slice apples in buttered pie tin. (or use can of apples)
Sprinkle 3 T. white sugar mixed with 1/2 t each of cinnamon and nutmeg.
Sprinkle 3 t. vinegar and chunks of butter over apples.
Mix: 1 cup flour
1/8 t salt
1/2 cup brown sugar
Sprinkle over apples.
Cover w/butter.
Bake 45 minutes at 350 degrees.

I have no idea if this recipe works, I am not familiar with “buttter pie
tin” as a cooking term. These recipes come from handwritten recipes and iit’s possible that I have read something wrong here or this is what the lady baked her apple crunch in.

The recipe came from Texas, I beleive. There was a recipe in the box written on a note paper that had an advertisement on it from Texas.

Irish Lemon Pudding Recipe

2 eggs - separate, beat whites
1 1/2 T. Butter and 1/2 Cup sugar - creamed
Add egg yolks. Grated rind and juice of 1 lemon, 3 T. flour - Beat well
Add 2 cups milk.
Fold in whites.
Bake in greased pie dish in 1″ water at 350 degrees for 35 to 40 minutes.
Dust with sugar.
Serve hot.

Kaiserschmarrn - The Emperor’s Pancakes

2 T. Raisins soaked in 2 T. Dark Rum

Whip till thick - 4 egg yolks, 3 T. sugar, 1/4 t. salt

Beat in 2 cups milk. Add 1/4 vanilla. Beat in 1 cup sifted flour. Fold in 5 beaten egg whites. Add rained raisins. Make 8 inch pancakes, Serve with powder sugar.

Thursday, April 20, 2006

Jolley Burgers Recipe by Grace Jolley

Brown lightly in skillet: 1 lb. hamburger and 1 medium onion.

Add: 1 #2 can tomatoes, that have celery, green pepper and onion added, 1tsp. prepared mustard, 1 tsp. salt, 1 can tomato sauce, a little catsup, and a sprinkle of garlic salt. Cook 15 minutes or untio thick. Can be fixed ahead of time. Makes enough for 8 to 10 buns.

P.S. If hamburger is fat, drain off the fat after browning.

Spanish Rice and Hamburger Recipe

Both Virgie Towell and Barbara Olderberg love this recipe.

1 cup rice (Uncooked)

2 lbs. hamburger

1 onion (small chopped fine)

1 green pepper (chopped fine)

1 tsp. chilli powder

salt and pep[er to taste

Cool hamburger, add 1 no. 2 1/2 cans tomatoes, mix all ingredients and cook about 45 minutes at 375 or until rice is tender.

Meat Cups by Cecelia Jack

1 1/2 lbs. ground beef

1 cup milk

1/4 cup gated onion

1/4 tsp pepper

2 cups bread crumbs

2 eggs

1 tsp salt

1/2 tsp sage

Mix well and fill 18 greased muffin tins.

Rough the top of each meat cup and make topping for the meat consisting of the following:

4 tsp catsup

1 tsp dry mustard

3 tbs. brown sugar

1/4 tsp nutmeg

Mix well and pour over meat. Bake in medium oven until done.

Tomato Soup with Cheese Dumplings

This recipe was found in an old tin recipe box belonging to Ruth Snodgrass.

2 cans tomato soup - 2 cans water, in 4 qt. pan with tight lid, simmer at low heat.

Dumplings: Sift together 1 1/2 cups flour, 1 tsp. baking powder and 1 tsp. salt. Add and mix well - 1 cup grated cheese, 1 tbs. grated onion.

Add all at once stiring until flour is just moistened with 3/4 cup milk.

Drop into simmering soup, cover and steam 25 minutes without removing cover.

Vienna Soup - Ronnie Rice’s Recipe

Cover 1/4 cup barley with water and simmer for 30 minutes.

Add 1 lb. string beans and simmer 30 minutes more.

Cut 2 slices bacon in small pieces adn fry with 1 chopped onions.

Add 3 tbs. flour and thicken.

Add 1 cup milk and stir till well blended.

Add to beans.

Add 3 more cups milk.

Just efor serving, blend in 1/4 cup sour cream and salt and pepper to taste.

Garnish with additional sour cream mound.

Pork Chops with Mushroom Soup

One of Darlene Schweitzer’s favorite recipes. Her family loved this pork chop recipe.

Sear 4 to 6 pork chops and 1/2 medum onion (chopped–place in casserole) Add 3 large potatoes(split), salt and pepper to taste. Mix 1 can mushroom soup with 3/4 cup water and pour over chopes and potatoes. Cover and bake 1 hour and 45 minuter in 350 degree oven.

Lima beans may be used instead of soup.

Mushroom Chowder Recipe by Georgia Miller

Saute’ chopped onion in 2 tbs butter.

Add: 2 tbs. flour and thicken with 1 qt. milk

Add 2 or 3 par-boiled potatoes, 1 small can shrimp, clams, and/or mushrooms, 1 can cream style corn, salt and pepper to taste. Reheat and serve.

Flavorful Pea Soup by Ronnie Rice

Dice slice of bacon, small onion, fry together.

Add 2 cups water, dice carrot, left over fried potatoes. cook until carrots are tender, add 1 can of pea soup. Season to taste.

Left-Over Ham Bone Soup by Georgia Miller

Ham Bone

3 qts. water

1 Bay Leaf

Celery

1 Large Onion

3 Cups Grated Carrot

1/2 Cup Turnip

!/2 cup Cabbage

2 Cups Tomato

Boil Ham Bone in water with celery, onions, and Bay Leaf for 1 1/2 hour.

Remove Ham bone and add vegetables. Cook 1 hour longer. Salt and season to taste.

Corn Soup by Margaret Clifford

1 1/2 cups corn

2 cups water

2 Tbsp. chopped onion

2 Tbsp. chopped green pepper

4 Tbs. butter

4 Tbsp. celery

2 1/2 cups milk

1/4 tsp. paprika

1 tsp. salt

4 Tbsp. flour

Mix corn, celery, peppers, onions, salt, paprika and water, and cool slowly 20 minutes.

Melt butter, add flour, then milk, add corn mixture, and cook slowly 10 minutes.

Bean Soup

1 jar mixed beans
1 ham hock or hambone
1 large onion, chopped
1 - 28 oz can tomatoes
1 tsp chili powder
1 clove garlic, minced juice of 1 lemon

Wash beans - place into container, cover with water, refrigerate overnight.
In the a.m., drain and rinse. Put into kettle with ham bone and 2 quarts
water. Bring to boil and simmer for 4 hours. Add remaining ingredients,
cook 30 minutes longer. Add pepper and salt to taste.
Enjoy

Mom’s Homemade Chicken Noodle Soup

It seems, this week, everyone I know has a cold. Mom always said Chicken Noodle Soup was made for colds. So, I felt it appropriate to add this handwritten recipe, found stuffed in a recipe box. Someone’s mom cared enough to make it from scratch, ok, almost scratch, she didn’t actually make the broth. Anyway, here is what the lady has written for her Chicken Soup Reicpe!



One 46 ounce can of Chicken Broth
Two small cans of chicken chunks (like the tuna fish cans)
Three or four stalks of celery - sliced
Four or Fine Carrots - sliced
One medium sized chopped onion
One 6 or 8 ounce bag of uncooked noodles.


In a big pan, put the broth, carrots, celery and onion. cook over a medium burner until it starts to boil.
Add a little salt, pepper, and other soup spices. (just look on the back of the spice tins)
Turn the burner down to low and cover until the carrots are tender.
Add the chicken and the noodles.
Turn the burner back up to medium until the soup boils again.
Turn it back to low and keep the lid off.
Cook for bout 10 minutes until the noodles are done.

Fabulous Food! Vintage Recipe Collections

Where do they hide, these recipes from days past. Days when moms stayed home, when she was always there for you.

Breakfast, lunch, and dinner was spent with the family. Time for thinking, talking, laughing. Times when doors were left open all night, when neighbors spoke to each other, when dogs were unfettered by leashes…..

Where did it go? Kids free to play, to make believe, to be spin around in circles falling on the ground dizzy with joy, playing G.I.Joe, Cowboys and Indians, Easy Bake Ovens, Barbie’s…..

Here I sit, wishing for a time machine, wishing I could go home, run into the kitchen to see my mom stirring a pan on top the stove, just one more time, just one more taste…………….what about you?

This Vintage Recipe Collection is dedicated to moms from the 40’s, 50’s, and 60’s, when life was good.