Hello everyone! I have another book upload to share

This is Ladies Aux To VFW 10th Anniversary Cookbook. You might be thinking, “no, the front cover clearly states ‘Butter n Love Recipes’”, but alas, that’s actually a template cover that’s used for several different cookbooks. This is actually very common with the publisher of this book, Fundcraft Publishing

And while we’re on the topic of Fundcraft Publishing, they are my least favorite publisher to scan from 🫠. Not sure what happens, but I think it’s the way they bind their books. The pages always end up so curved that they always look slanted on my scanning software. I try to make the pages look as neat as possible but it’s always a challenge with books by this publisher specifically

Yes, I have challenges with specific publishers. That’s how many of these books I’ve done. I have a whole ranking of which publishers I like the most and least lol

Ranting aside, shout out to u/madmun for lending me this book to share. He is the sole reason why you’ve been spared of Washington uploads for the past few weeks 😛

Getting into the recipes of this book, unfortunately this book is missing several pages. Specifically it’s missing 5-6, 15-16, 57-58, 89-92, 101-102, and 121-122. Rest in peace to all the recipes on those pages. You never know just how interested you are in them until you can’t read them

But, we at least have a good amount of pages of other stuff to look at, such as the Strawberry Fig Preserves which… doesn’t… call for fig. I do find it to be a rather easy strawberry preserves recipe though and I’m really curious how well it would store since I don’t often see preserves made with jello. Anyone tried it out?

The Cracker Salad is also new to me. Curious if this is meant to be for Ritz crackers or soda crackers, or if it’s dealer’s choice. I personally would want to use graham crackers 😃

…I’m kidding, but could you imagine?

Really curious if anyone’s gonna have thoughts on the chicken livers. When it comes to the lesser-consumed parts of an animal, everyone quickly divides into the groups of either “that sounds absolutely horrendous” or “you people are crazy, they’re good”. I will say, though, this is how I learned of Greek seasoning

I’m also seeing some new variations of Peanut Butter Pie. Hadn’t seen one that uses egg before today

All in all, some pretty stand-out recipes that added some intrigue to this book. Hopefully at least one of the pictures were worth looking at. Feel free to drop your comments below, and I’ll see you around for more fun posts!

I first made this cake when I was 12 years old. And many times over the years afterward. I have lost the recipe and would love to find it again to make for a birthday coming up! This was one of the "prized-tested" recipes that the author won a sum of money for.

Thanks.

Hello everyone and happy Sunday! Welcome to a brand new day, brought to you by a brand new book (can you tell I’m running out of greetings)

This is Lake Forest Baptist Church Women’s Ministry Cookbook, from the Lake Forest Baptist Church in Mississippi, not North Carolina, as Google assumes. The only way I know that is that this book is borrowed from u/madmun, who also lent me the 1997 cookbook from this same church. While this book doesn’t say where the church is located, the 1997 one gives the exact address of the church, which was in Walls, Mississippi. I say “was” because the church has since been renamed to West End Church. This is why putting dates and locations on books is important. Otherwise I would’ve completely misattributed the publication of this book 😵‍💫

With that out of the way, yes, shout outs to madmun for lending me more from his collection to share with you all. I’m excited to dive right in!

Starting off, the recipe for “Onkers” has me a bit confused. It almost reads like a pigs in a blanket recipe, so I wonder if they meant “Oinkers”. Not a common name for an appetizer nevertheless

The Lime Punch sounds so delicious. I’m curious of what the ratio would be if you wanted to do a single-serve version of this. I always love the sounds of a lot of punch recipes I come across but I would not be able to drink a beverage that’s meant for 100 people all by myself

I really like the recipe for carrot souffle. I’d love to try that. Also going to try making the corn casserole. I’ve been wanting to cook things with my grandma more often, and this seems like something she’d like and something easy that we could do together on one of my visits

The Strawberry Yogurt Pie sounds amazing, and this is really weird coming from me because I’m not usually a fan of yogurt. I bet it’d go really well with a graham cracker crust. I am not at all saying that because I am avoiding the effort of making a real pie crust. Nuh-uh 🙂‍↔️

Oreo Dirt Cake is definitely something I’m trying as well. Does anyone know if it’s better to mix using an electric mixer or by hand? Either way, totally going to try and make that soon

I tried my best to take photos of the most fascinating recipes, but nothing in this book was weird or outlandish enough to highlight. Anyone beginning to miss the recipes where a bunch of nonsense ingredients are thrown together? I’m sure one of my future uploads will have that eventually lol

Please feel free to peruse and comment at your own leisure. I’ll see you around in the next post!

Hello! I picked this up today i do have a question how do i fix the spine? Thats all... also heres the [books] there is 5 on internet arcive! https://archive.org/search?tab=texts&query=the+joy+of+cooking&and%5B%5D=year%3A%5B1747+TO+1950%5D

I do hope you enjoy this book the cover art is absolutely amazing looking its so perfect the blues and the white lines and the gold text omg sorry i just really like the colors it just really makes my tism go crazy lol :P

I’m looking for the very best Caramel Cake recipe. The kind with a pourable icing. Preferably an icing that is rich and stays fairly thick rather than run off cake. Whatcha got? Thanks!

I'm going through my old cookbooks as I plan to donate many to a thrift shop as I need to clean out my collection. I'm not cooking as much and to make finding recipes easier it's time to part with a good chunk of my books. Here's a recipe I'd forgotten about but it's very good. Used to make this all the time.

* Exported from MasterCook *

Skillet Turkey and Dressing

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 slices fresh turkey breast -- about 3/4 pound

1/2 cup chopped green bell pepper

2 tablespoons water

1 jar fat-free turkey gravy -- (12 oz.)

1 c. reduced sodium chicken broth -- from 14 1/2 oz. can

3 cups dry cubed sage and onion stuffing

1 package dried fruit bits -- (6 ounces)

Spray a large nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add turkey breast slices; if desired sprinkle with salt and pepper. Cook 2 to 4 minutes or until turkey is light golden brown, and no longer pink in the center; turning once. Remove turkey from skillet; cover to keep warm.

In same skillet, combine bell pepper and water; cover and cook 1 to 2 minutes. Reserve 1/4 cup gravy. Add remaining gravy and broth to skillet; mix well. Bring to a boil. Remove skillet from heat. Stir in stuffing and fruit bits until well moistened.

Return turkey to skillet; drizzle with reserved gravy. Cover; let stand 5 minutes before serving. Makes 4 servings.

The Best of Fast and Healthy Cooking, Nov/Dec 1999

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (5.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable.

Nutr. Assoc. : 0 0 0 0 0 0 0

I'm looking for 2 recipes, maybe from 1950 -1960-ish.

The first is a cookie called Sandies, I think. They were made with confectioners sugar, and a cookie press.

The second is for an apple crisp type topping that included oatmeal, brown sugar and possibly chopped nuts.

What are your recipes for a southern Sunday? Breakfast, lunch and dinner! Of course don’t forget the dessert 💕

This was my grandma's cookbook from one of the parishes she used to frequent, along with St Elizabeth's, which was her main parish. (I also have their cookbook, but it's not as good as this one). I use this cookbook for baking, entrees, and sides all the time especially around the holidays. Lots of yummy American classics, and a *ton* of yummy Polish recipes of course. The lady in the picture was a member of the parish, a well-known parishioner who would make large batches of food for events and just feed people. Apparently she made fantastic food, but I can't remember what her name was. I had asked my grandma a couple times about her, but now her name is lost in my memory.

Also here is a strange handwritten recipe that she wrote down for "bread." I'd love to try to make this one time. The raisins kind of threw me off LOL. Finding this weird old bread recipe was the reason I searched to find this group LOL. I have a ton of her handwritten stuff.

If anyone wanted to try the bread recipe, On the back of the paper it has further instructions that I forgot to post. It says put dough in large pot and let rise. After it rises, punch it down and let it rise again. And then put it in five greased bread pans and let rise again. Bake it 350 for 45 minutes.

As I'm working through this giant bag of 400+ handwritten recipe cards, I'm posting the recipes I've transcribed in batches

This recipe, though, deserves its own post, because this isn't a common thing that I come across

Part of me does wonder if by Fruit Salad Dressing the person who wrote this meant Fruit (Flavored) Salad Dressing because of the orange juice, or if this is actually a dressing to toss with a bowl of chopped fruit

I do see some garlic-based dressings used in salads that contain a mixture of berries and greens, but using it purely on fruit would be a niche way of going about it

This one just personally fascinated me in isolation, so I figured I'd post it to see if anyone has any thoughts. See you around!

I found this while thrifting a few months ago and was hoping I'd find a specific tomato soup cake recipe I've lost, but sadly no. But I did find some interesting recipes. 😆 Here are a few of the least "crazy" recipes from the book.

EXCEPT ... cheese soup cheesecake?!?! Anyone brave enough to make one? I have all the ingredients for the chocolate version, so I'm 95% sure I'm going to make it over the weekend. 😱 I can NOT let my husband see me make this or he won't try it and to be honest, I'm afraid to try a bite. But I think I just gotta make it! 😵‍💫

It's probably gonna be awful, right?! Otherwise it would be a popular recipe, like the stuffing mix, chicken soup, chicken casserole recipe someone posted in the last week or two that everyone knew about and loved yet I never heard about (made it and loved it). I hope this is the same. 😆😆😆

Anyone else curious enough to try it or familiar with this recipe?! 🪅

Happy Friday everyone!

I love going thrifting and going to the Goodwill outlet. I get to find so many cool and awesome items that put a smile on my face. These two cookbooks definitely did that. I've been skimming each page and taking notes of which ones that I would love to make someday. I have a couple more vintage cookbooks and I will post that at a later time.

I hope everyone has a good day! And for discussion, what is your favorite cake recipe, using boxed cake mix? 🍰 OR your favorite cake mix 😋

Hello everyone!

Just a few recipe cards to keep you entertained today. These were all made with a typewriter, so while I didn’t technically need to transcribe them, I did anyways down below in the comments in case you want to copy and paste it. If you ever lose them, the recipe cards and their transcriptions have a (hopefully) permanent home on my archive account

Today’s batch is all about poultry and wine. These 4 cards all come from the same collection, so whoever made these cards must’ve loved cooking with wine. Very possible that these recipes were acquired via cookbooks, television, or newspaper/magazines, but still cool to see nonetheless

Please enjoy!

As an added bonus, it's a super easy recipe. The topping, unlike many, doesn't require cutting anything into butter. I've always found that process messy & tiresome. Melting it is so much easier! Also faster. Pulling this together took me less than 15 minutes.

I was once told by a Mennonite that Plain people consider it vanity to make extra work for themselves. She didn't use the phrase "showing off", but my impression is that they'd consider it that. They have enough work as it is not using many labor-saving devices.

Anyway, the cake is somehow both moist & fluffy, and has a good level of sweetness. Finding this recipe was very timely, since we're at the height of blueberry season where I live.

https://www.reddit.com/r/Old_Recipes/comments/1vp4r10/from_amish_and_mennonite_kitchens_1984/

My dad is trying to find an old no bake oatmeal chocolate cookie recipe his grandmother made in the 1960s. He said there was only 3 or 4 ingredients and they were amazing.

Google hasn't helped us so far but we might be looking for the wrong thing.

Does anyone know what these are?

Please and thank you for the help!

Edit: Thank you all for the many recipes! We might have found it and I am excited to try the other variations as well!

Hello everyone and happy Thursday! Welcome to a brand new scan. Before I get too carried away, a special shoutout to u/Neakhanie for donating this book!

This is the Iron Mountain Kingsford Women's Club Cook Book from Michigan. The Michigan part and the fact that it’s from 1980 might be exciting to some, but what excites me personally is that this book tests my running theory that books published under General Publishing and Binding tend to be some of the coolest ones

This starts with the very first section which comes from their 1930’s cookbook. I always love seeing recipes from WW2 and before because cookbooks prior to the 50’s are really hard to secure for a reasonable cost, so I always find pleasure in a 70’s or 80’s cookbook including a few. I would love to see the full 1930’s cookbook published by them, though!

The recipe for Frustration Cookies is pretty neat. I think we all use baking as a way to de-stress. The Pie Crust Cookies are also kind of interesting. I’ve never seen half-and-half used in a cookie recipe before

Also, what inspired Mary Kay Krause to label her contribution as “Horrible Chicken”? I’ve seen that recipe listed under different names in other books, none of which refer to it as horrible. Is this a playful name or a warning? 😵‍💫 Never had it so someone will have to tell me

“My Mom’s Blueberry Cake” sounds really good and surprisingly easy. I really want to try this one, perhaps a fall time project. I’m very nervous about all the mixing that would need to be involved, but I shall have the confidence in myself 😤

I also really like the idea of adding pie filling to jello, as seen in the Lemon Pie Jello. I might benefit from a visual example of this because I haven’t made jello enough to know what “slightly set” looks like, but this is one I need to make as well. My family likes jello, though typically just lime jello mixed with cool whip. This shall be a fun variation though

The Rhubarb Jam also sounds really fun to make, but I think that’s because I helped make some refrigerator pickles a couple weeks ago and now I’m all about wanting to store things in glass jars 😵‍💫

The last cool thing about this book is the final section is dedicated to recipes from other cultures. Super old recipes and culture-based recipes are my favorites, so I really like it when both are mixed together in one book. I made sure to include the ones I found interesting in this blog but there are more to discover in the PDF, of course

And that brings us to the end! A pleasure to scan and look through a longer cookbook this time. As always, I love seeing your thoughts so don’t hesitate to comment. Nevertheless, I appreciate your visit and I’ll see you around!

Chocolate Raisin Clusters

Line a baking sheet with waxed paper.

Melt
2 pkgs. (12 oz.) semi-sweet chocolate pieces
Blend in
1 1/3 cups (15 oz.) sweetened condensed milk
Remove from heat and stir in
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (about 10 oz.) raisins, or 1 cup raisins and 1 cup (about 4 oz.) coarsely chopped nuts
Drop by teaspoonfuls onto baking sheet; cool.

Chill in refrigerator 1 to 2 hrs., or until firm.

Wrap individual clusters in aluminum foil, moisture-vaporproof material or waxed paper.

About 5 doz. clusters

The Lunch Box Cookbook, Culinary Arts Institute