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Venison Jerky
Venison Jerky
1 pkg. instant meat marinade
3/4 c. cold water — 1/2 tsp. liquid smoke
1/4 tsp. garlic powder - 1/4 tsp. onion powder
1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce
Cover meat with marinade, piercing
meat with fork. Marinate overnight. Dry
at 150°-175° in oven for 3-3½ hours.
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# Venison Jerky
## Ingredients
- 1 pkg. instant meat marinade
- 3/4 cup cold water
- 1/2 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco sauce
## Instructions
1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce.
2. Cover meat with marinade, piercing meat with a fork to allow penetration.
3. Marinate overnight.
4. Dry at 150°–175°F in oven for 3–3 1/2 hours.
## Editor's Notes
- **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat.
- **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era. -
Campbelled Eggs
CAMPBELLED EGGS
1 can Campbell's Cream of Celery, Cream of Chicken,
or Cream of Mushroom Soup*
8 eggs, slightly beaten
Dash pepper
2 tablespoons butter or margarine
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
mixture begins to set around edges, gently lift cooked portions with spatula so
that thin, uncooked portion can flow to the bottom. Continue gently lifting
cooked portions until eggs are completely set, but still moist (about 8 minutes).
4 servings.
*or use 1 can Campbell's New England Clam Chowder
or Cream of Potato Soup.
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Scrambled Eggs
Campbell Style
[image of eggs] + [image of Campbell's Soup can] =
M'm! M'm! Good!
(recipe on other side)
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# Campbelled Eggs
*Makes 4 servings*
## Ingredients
- 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
- 8 eggs, slightly beaten
- Dash of pepper
- 2 Tbsp butter or margarine
*\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*
## Instructions
1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
2. In a 10-inch skillet, melt butter; pour in egg mixture.
3. Cook over low heat; do not stir.
4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes). -
Crust for Meat Pie
3 girls
1/8 recipes Crust for Meat Pie
2 c flour 2/3 to 3/4 c. milk
1t sugar 1/2 t salt
3t baking powder 4T butter or fat
method
1) mix and sift dry ingredients cut
fat into mixture add milk
gradually Pat or roll the
dough to 3/8 in thick. 2) place
materials for pie in baking dish
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cover with crust and bake
in oven 400° to 425°F for 15 or
18 min. sides of dish may be
lined with crust if desired
3) The top crust may be made
of circles cut with doughnut
cutter. these indicate
individual servings
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# Crust for Meat Pie
## Ingredients
- 2 cups flour
- 1 tsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp butter or fat
- 2/3 to 3/4 cup milk
## Instructions
1. Mix and sift dry ingredients. Cut fat into mixture. Add milk gradually.
2. Pat or roll the dough to 3/8 inch thick.
3. Place materials for pie in baking dish. Cover with crust and bake in oven at 400°F to 425°F for 15 or 18 minutes. Sides of dish may be lined with crust if desired.
4. The top crust may be made of circles cut with a doughnut cutter. These indicate individual servings. -
Egg and Cheese Sandwiches
Egg and Cheese Sandwiches
1) chopped cooked hard egg, salt mustard salad dressing
2) Chopped ham hard cooked chopped eggs, chopped
green pepper or olive, salt pepper, Salad dres-
3) hard cooked eggs mashed, butter, salt, pepper
lettuce or parsley or other greens chopped, lemon juice
4) Hard cooked egg chopped fine, Chopped pickle
salt, pepper, salad dressing
5) scrambled egg
6) Philadelphia cheese
7) cottage Cheese
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8) grated Cheese salad dressing
9. Cheese (grated) chopped pimento salad dressing
10) Cheese ( " ) " olives " "
11- " ( " ) " nuts " "
12- " ( " ) " pickel " " and
hard boiled chopped egg.
13) egg & catsup, chop hard cooked eggs mixed
with tomato catsup
14) scramble egg & chop small bits of ham or other med
add to eggs. B fry equal parts of onion & green pepper
in butter & fry ground meat untill browned
15) lemon cheese 6 tbsp butter 1 cup sugar 3
egg yolks 1 lemon cream cheese place butter & sug-
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# Egg and Cheese Sandwiches
## Variations
1. Chopped cooked hard egg, salt, mustard, salad dressing
2. Chopped ham, hard cooked chopped eggs, chopped green pepper or olive, salt, pepper, salad dressing
3. Hard cooked eggs mashed, butter, salt, pepper, lettuce or parsley or other greens chopped, lemon juice
4. Hard cooked egg chopped fine, chopped pickle, salt, pepper, salad dressing
5. Scrambled egg
6. Philadelphia cheese
7. Cottage cheese
8. Grated cheese, salad dressing
9. Cheese (grated), chopped pimento, salad dressing
10. Cheese (grated), chopped pimento, olives, salad dressing
11. Cheese (grated), chopped pimento, nuts, salad dressing
12. Cheese (grated), chopped pimento, pickle, salad dressing, and hard boiled chopped egg
13. Egg & catsup: chop hard cooked eggs, mixed with tomato catsup
14. Scramble egg & chop small bits of ham or other meat, add to eggs. Fry equal parts of onion & green pepper in butter & fry ground meat until browned
15. Lemon cheese: 6 Tbsp butter, 1 cup sugar, 3 egg yolks, 1 lemon, cream cheese — plus butter & sugar -
Green Tomato Mince Meat
Green Imato Mince Meat.
1 pk. green tomatoes - chopped
and drained ov nite.
1½ lbs. seedless raisins (small)
1½ lbs. currants.
½ 6 lbs. brown sugar.
½ pt. vinegar, or (apple cider)
1 teaspoon salt.
Boil this altogether slowly for 2½ hrs
(don't chop raisins) Then add 1 teaspoon
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each of cinnamon, nutmeg, cloves,
and allspice, 2 qts. of apples,
chopped and 1 cup of suet chopped
boil tho. longer.
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# Green Tomato Mince Meat
## Ingredients
- 1 pk. green tomatoes, chopped and drained overnight
- 1 1/2 lbs. seedless raisins (small)
- 1 1/2 lbs. currants
- 1/2 of 6 lbs. brown sugar
- 1/2 pt. vinegar, or apple cider
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 2 qts. apples, chopped
- 1 cup suet, chopped
## Instructions
1. Chop green tomatoes and drain overnight.
2. Combine tomatoes, raisins (do not chop), currants, brown sugar, vinegar or apple cider, and salt.
3. Boil altogether slowly for 2 1/2 hours.
4. Add 1 tsp each of cinnamon, nutmeg, cloves, and allspice, along with the chopped apples and chopped suet.
5. Boil longer. -
Welch's Grape Egg Nog
Welch's Grape egg nog.
6 eggs well beaten
1 tbsp sugar
3 cups chilled Welch's.
Combine the eggs and sugar and beat 1
minute add chill Welchis. Stir well pour into
glasses. Serv 6.
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# Welch's Grape Egg Nog
## Ingredients
- 6 eggs, well beaten
- 1 Tbsp sugar
- 3 cups chilled Welch's grape juice
## Instructions
1. Combine the eggs and sugar and beat 1 minute.
2. Add chilled Welch's. Stir well.
3. Pour into glasses.
4. Serves 6. -
Scrambled Eggs
Scrambled Eggs G. Inkem
3 eggs - beaten until light
1 cup milk, little salt
Put into double boiler put cover on
and cook for 12 minutes.
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# Scrambled Eggs
## Ingredients
- 3 eggs, beaten until light
- 1 cup milk
- Little salt
## Instructions
1. Beat 3 eggs until light.
2. Add 1 cup milk and a little salt.
3. Put into double boiler, put cover on, and cook for 12 minutes. -
Brain & Egg Omelet
Brain & egg omelet.
wash pair calf brains in cold water let stand a few
minutes. chop onions and some parsley. drain. brain
cut into 1/4. dust lightly with flour. saute in 3 tbs.
shortening with onion and parsley chopped fine. season
well. Beat up 6 eggs until very light. stir in 6 tbs
season with salt & cayenne pour over brains in hot milk.
skillet. Bak in oven 325° f. bake slowly.
serve 4 - 6 ___
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# Brain & Egg Omelet
## Ingredients
- 1 pair calf brains
- Onions, chopped fine
- Parsley, chopped fine
- Flour (for dusting)
- 3 Tbsp shortening
- Salt, to season
- Cayenne, to season
- 6 eggs
- 6 Tbsp milk
## Instructions
1. Wash calf brains in cold water and let stand for a few minutes.
2. Chop onions and some parsley.
3. Drain brains and cut into quarters.
4. Dust lightly with flour.
5. Sauté in 3 Tbsp shortening with onion and parsley chopped fine. Season well.
6. Beat up 6 eggs until very light.
7. Stir in 6 Tbsp milk.
8. Season with salt and cayenne.
9. Pour over brains in a hot skillet.
10. Bake in oven at 325°F. Bake slowly.
Serves 4–6. -
Sunday Eggs
Sunday eggs.
4 cups hot seasoned 1/2 cup grated chees-
mash Potatoes. if desired.
5 tsps. catsup.
5 eggs. Spread M. Potatos in greased
salt & pepper shallow baking dish. Make 5 nests.
in each place 1 tsp catsup & 1 egg. season.
Bake in moderately slow oven (325) about 20 mts.
or until eggs are almost done.
sprinkle cheese over eggs. return in oven to melt
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cheese about 10 mts. serve piping hot.
serve with salad -
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# Sunday Eggs
## Ingredients
- 4 cups hot seasoned mashed potatoes
- 5 tsp catsup
- 5 eggs
- Salt & pepper
- 1/2 cup grated cheese, if desired
## Instructions
1. Spread mashed potatoes in a greased shallow baking dish.
2. Make 5 nests in the potatoes.
3. In each nest place 1 tsp catsup and 1 egg.
4. Season with salt and pepper.
5. Bake in a moderately slow oven (325°F) about 20 minutes, or until eggs are almost done.
6. Sprinkle cheese over eggs and return to oven to melt cheese about 10 minutes.
7. Serve piping hot with salad. -
Sunday Breakfast - Brunch
Sunday - Breakfast - Brunch
Tomato or orange juice - Kidney stew -
Bacon - Brain & egg - omeltt - little pigs.
hot Biscuits - Jelly - preserves
Cafe au lait.
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# Sunday Breakfast - Brunch
## Menu Items
- Tomato or orange juice
- Kidney stew
- Bacon
- Brain and egg omelet
- Little pigs
- Hot biscuits
- Jelly
- Preserves
- Café au lait -
Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Meat Marinade
Meat Marinade
1 c. Soy Sauce
1/2 c. Oil
1 tsp ginger
1 tsp dry mustard
1 tsp Accent
1/2 c. Water
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# Meat Marinade
## Ingredients
- 1 cup soy sauce
- 1/2 cup oil
- 1 tsp ginger
- 1 tsp dry mustard
- 1 tsp Accent (meat tenderizer)
- 1/2 cup water
## Instructions
1. Combine all ingredients and use as a marinade for meat.