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Cheese Scalloped Carrots
Cheese Scalloped Carrots
6 or 8 carrots, sliced, cooked + drained.
cheese slices
1½ c. buttered bread crumbs.
Sauce
6 tablespoons butter } Sauté in sauce pan.
1 small onion }
2 tablespoon flour }
dash pepper }
½ tsp salt } Add to the above sauté mixture and
⅛ tsp ground mustard } cook until smooth
1 C milk }
Method:
In 1qt casserole layer carrots and cheese + few bread crumbs.
Pour sauce over that + sprinkle with remaining bread crumbs.
bake 350° for 25 min.
Card 1 Back: blank
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# Cheese Scalloped Carrots
## Ingredients
- 6 or 8 carrots, sliced, cooked, and drained
- Cheese slices
- 1 1/2 cups buttered bread crumbs
### Sauce
- 6 Tbsp butter
- 1 small onion
- 2 Tbsp flour
- Dash of pepper
- 1/2 tsp salt
- 1/8 tsp ground mustard
- 1 cup milk
## Instructions
1. In a saucepan, sauté the butter and onion.
2. Add the flour, pepper, salt, ground mustard, and milk to the sautéed mixture. Cook until smooth.
3. In a 1-quart casserole, layer the carrots, cheese slices, and a few bread crumbs.
4. Pour the sauce over the layers and sprinkle with the remaining bread crumbs.
5. Bake at 350°F for 25 minutes. -
Fiesta Rice
Fiesta Rice
1/2 cup oleo
1 medium onion chopped
1 3/4 cup frozen peas
1/2 cup of Celery
1/2 cup of s chopped red peppers
3/4 chicken broth
1/2 teaspoon dry thyme
1/4 teaspoon of Cayenne pepper
3 cup of go cooked Rice
melt butter in large fry pan
over medium heat. add onion
Cook till tender about 5 minutes
Stir in peas red peppers, Chicken
broth thyme Cayenne. Cover
cook till pea are tender and
mixture is hot toss with rice
---
# Fiesta Rice
## Ingredients
- 1/2 cup oleo (margarine)
- 1 medium onion, chopped
- 1 3/4 cups frozen peas
- 1/2 cup celery
- 1/2 cup chopped red peppers
- 3/4 cup chicken broth
- 1/2 tsp dry thyme
- 1/4 tsp cayenne pepper
- 3 cups cooked rice
## Instructions
1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
3. Cook until the peas are tender and the mixture is hot.
4. Toss with the rice. -
Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
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# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
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# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
---
# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
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# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
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# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Creamy Squash Casserole
Creamy Squash Casserole
1 1/2 lb tender yellow squash sliced
1 Can (10 3/4 oz) condensed Cream of
chicken soup, undiluted.
1 Carton (8 oz) sour Cream
1 jar (4 oz) pimientos, drained (Chopped)
2 medium or 1 lg. onion finely chopped.
1 stick oleo or butter
1 pkg (8 oz) herb stuffing mix.
If using fresh squash, cook in salted
Card 1 Back:
water - 12 to 15 minutes. Drain well.
Add next five ingredients. Melt 3/4 stick
of butter in frying pan; add 3/4 of stuffing
mix and mix well. Pack stuffing in
bottom of casserole dish. Save some
stuffing for top. Pour squash mixture
over stuffing, sprinkle remaining buttered
stuffing over top. Dot rest of butter on top
of casserole. Bake at 350°F for 30 or
35 minutes. (Try it, its good)
(You do not use a full pkg of stuffing)
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# Creamy Squash Casserole
## Ingredients
- 1 1/2 lb tender yellow squash, sliced
- 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 carton (8 oz) sour cream
- 1 jar (4 oz) pimientos, drained and chopped
- 2 medium or 1 large onion, finely chopped
- 1 stick oleo (margarine) or butter
- 1 package (8 oz) herb stuffing mix (not all of the package is used)
## Instructions
1. If using fresh squash, cook in salted water 12 to 15 minutes. Drain well.
2. Add the soup, sour cream, pimientos, and onion to the drained squash and mix.
3. Melt 3/4 stick of butter in a frying pan. Add 3/4 of the stuffing mix and mix well.
4. Pack the stuffing in the bottom of a casserole dish, saving some stuffing for the top.
5. Pour the squash mixture over the stuffing.
6. Sprinkle the remaining buttered stuffing over the top.
7. Dot the rest of the butter on top of the casserole.
8. Bake at 350°F for 30 or 35 minutes. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
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# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Oatmeal Yeast Rolls
oatmeal yeast rolls
1 pkg active dry yeast 2 tsp salt
½ c lukewarm water 1 c cooked Stone-Buhr oatmeal
1 c scalded milk 4½-5 c sifted Stone-Buhr
¼ c shortening all-purpose flour
¼ c sugar Melted shortening
Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir
occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of
the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly
floured surface until smooth and satiny, about 10 minutes. Form dough into a ball;
place in greased bowl and brush with melted shortening. Cover; let rise in a warm
place until double in size, about 1 hour. Punch dough down; cover and let stand 10
minutes. Shape into rolls or buns; place in greased muffin pans or baking pans.
Brush with melted shortening; cover and let rise until double in bulk, about 45
minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned.
Remove from pans immediately. Makes 3 dozen.
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# Oatmeal Yeast Rolls
*Makes 3 dozen*
## Ingredients
- 1 pkg active dry yeast
- 1/2 cup lukewarm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 2 tsp salt
- 1 cup cooked Stone-Buhr oatmeal
- 4 1/2–5 cups sifted Stone-Buhr all-purpose flour
- Melted shortening (for brushing)
## Instructions
1. Stir yeast into lukewarm water.
2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm.
3. Stir in oatmeal and 1 cup of the flour.
4. Add yeast mixture and enough more flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes.
6. Form dough into a ball; place in a greased bowl and brush with melted shortening.
7. Cover; let rise in a warm place until double in size, about 1 hour.
8. Punch dough down; cover and let stand 10 minutes.
9. Shape into rolls or buns; place in greased muffin pans or baking pans.
10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes.
11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned.
12. Remove from pans immediately. -
Rice Dish
Card 1 Front:
— Rice dish —
1 pkg rib roast rice mix
1 onion
Use 3 TBS Butter to fry rice & onion
Add : 1 Tsp. Vega-salt
1 Beef bouillon cube
Add 2 c. water-boiling
and rice seasoning mix.
Let sit 7 min. off heat.
Add 1 c. fresh mushrooms sautéed in butter
and sliced water chestnuts. Heat through.
Serve
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# Rice Dish
## Ingredients
- 1 pkg rib roast rice mix
- 1 onion
- 3 Tbsp butter (for frying), plus additional butter for sautéing mushrooms
- 1 tsp Vega-salt
- 1 beef bouillon cube
- 2 c. boiling water
- Rice seasoning mix (from package)
- 1 c. fresh mushrooms, sautéed in butter
- Sliced water chestnuts
## Instructions
1. Fry rice and onion in 3 Tbsp butter.
2. Add Vega-salt and beef bouillon cube.
3. Add 2 c. boiling water and the rice seasoning mix.
4. Let sit 7 minutes off heat.
5. Add 1 c. fresh mushrooms sautéed in butter and sliced water chestnuts.
6. Heat through and serve.
## Editor's Notes
- **"rib roast rice mix"** — A packaged seasoned rice mix with a rib roast flavor profile, a product common in the mid-20th century (similar to Rice-A-Roni style products). The exact brand is not specified.
- **"Vega-salt"** — A seasoned salt product (also spelled Vegasal), popular in the 1950s–1970s, made from vegetable-derived seasonings and salt.