Katie's Cupboard Baked Lima Beans- Recipe Box #20

Here's another wooden box.  I found this one at Granny's Attic in Mt. Ayr, Iowa on September 1st, 2012.  It's not super old...most of the recipes date to the mid 60's.

Here's the box:

Here's the card:

Here's June Johnson's recipe:

Katie's Cupboard Baked Lima Beans

Cook 1 lb. lima beans in salted water till almost done . (Do not soak beans over night).  Drain & put in casserole.  Pour this mixture over beans.  1/2 c. brown sugar, 1/2 c. cream, 1/2 c. katsup.

Bake at 350 degrees oven 1 hour.  If needed more moisture add some more cream.

Enjoy!

Pork Chops Supreme- Recipe Box #19

Here's a rather utilitarian box, with mostly clippings and recipes from boxes and bags.  It's not very old, as dates that I could find were late 80's, and mid 90's:

It's always interesting to see what other items end up in some of these recipe boxes...like this wedding invitation from May 21st, 1983:

The location is listed as Harlowton, which places it's origins in Montana.  Perhaps I found it at an antique store when we took a trip to Glacier National Park (or, possibly on eBay).

Here's the sheet of paper with today's recipe:

Here's the recipe:

Pork Chops Supreme

4 pork chops "cut edges to avoid curling".  Spread lightly with prepared mustard & roll in flour & brown.  Put in greased 9 X 9 inch pan & add 1 can chicken rice soup rinsing can with 1/3 c. warm water & add.  Bake 325 for 1 hr. 

Use 1 pkg Top of Stove Dressing follow instructions on pkg.  The last 15 min. top each chop with dressing & red apple slice.

Enjoy!

Helen's Hot Rolls- Recipe Box #18

As seems to be typical with my collection, I don't know where this one came from.  There's a calendar page (with a recipe on the back) from August of 1956, and one of the newspaper clippings has a date of 1977, and is from a Shreveport, Louisiana newspaper.

Here's the box:

Here's the card:

Here's Helen's recipe:

Helen's Hot Rolls

2/3 cup shortening

1 cup milk

1 teasp. salt

1/2 cut (cup?) sugar

1/2 cup lukewarm H2O

2 pks. dry yeast

5 to 6 cups sifted flour

2 eggs

Melt shortening, add sugar & salt & pour milk over it.  Add flour until stiff- like cake dough & let rise until doubles, then add eggs & beat well.  Add flour til stiff.  Roll 1/4 inch thick.  Cut with cutter & brush with melted shortening & fold over.  Place on pans & cook until brown- pans of this may be frozen & used later.

**No oven temp or time for this recipe, but a Google search suggests 425 degrees for 10 to 12 minutes.

Enjoy!!

Coconut Dream Bars- Recipe Box #17

Today's box was found in Anoka, Minnesota.  Duane and I were early for our friends Kyle and Kim's wedding on August 25th, 2012, so, OF COURSE, we located an antique store in which to kill some time before the ceremony!

It's not an overly full box, and the cards are discolored, so it appears to be fairly old...maybe the 40's and 50's?  Here's the box:

Here's the card:

Here's the recipe:

Coconut Dream Bars

1 cup flour

3 heaping tablespoons brown sugar

1/2 cup butter (I only use small amount of butter)

Cream, pat in a 8 x 10 tin 

bake 10 minutes in 350 oven- take out and put following mix on top.

1 1/2 cup brown sugar

2 eggs, unbeatened

1/4 tsp. salt

1/2 tsp.. baking powder

3 tbsp. flour

1 cup coconut

Enjoy!

Mix and spread over crust bake 30 min. at 350

Punch- Recipe Box #16

Believe it or not, this recipe box ONLY contains recipes for punch:

I didn't even know there were this many recipes for punch in existence in the world!  This recipe was located near the front of the stack, is credited to Mable and Carole, and looks really good (and TANGY)!  Here's the card:

Here's the recipe:

Punch

1- 6 oz. frozen lemonade

1- 6 oz. frozen orange juice

1- 6 oz. frozen pineapple juice

water as on directions of cans

12 oz. apricot nectar

1/2 cup lemon juice

1 qt. lemon sherbet

2 qt. ginger ale

Enjoy!

Hot Rye Rounds- Recipe Box #15

Here's another purchase from eBay.  This one came from a seller in Peoria, Illinois on April 30th, 2008.

Here's the box:

There's a notation in this recipe that it comes from "Jane", and it's a make ahead appetizer.  It looks tasty:

Hot Rye Rounds

1 lb. ground beef (Jane used Louis Rich ground turkey)

1 lb. hot pork sausage (she used Louis Rich turkey sausage)

1 lb. process cheese (Velveeta)

1/2 tsp. dried oregano

1/2 tsp. garlic powder

2 loaves party rye

Brown together and stir ground beef & pork sausage.  Drain off all drippings.  Stir in cheese and melt.  Add oregano and garlic powder.  Spread on individual party rye rounds while warm.  Put on cookie sheets, freeze, then bag in a freezer zip lock.  To serve, heat under broiler until bubbly.  Makes 48.

There's a bonus recipe for CHEESE SPREAD at the bottom:

1 cup chopped onions

1 cup mayonnaise

1 cup Swiss cheese (8 oz. package)

Mix well in oven proof casserole.  Bake at 350 degrees for one half hour.  Should be brown on top.  Serve with triskets.

Enjoy!

Church Supper Ham Balls- Recipe Box #14

Apparently, I have my own recipe box tucked in amongst all of the other boxes I've collected:

I'm a little freaked out that I REALLY don't remember it, but I blame it on the fact that I started adding recipes and creating a "favorite recipe" cookbook called FLAIR (Frequently Looked At Interesting Recipes) YEARS AGO:

I have to laugh...as I was choosing a recipe, I kept thinking..."wow...this person's hand writing looks EXACTLY like mine!!"  Oy!

I had a hard time choosing, since I picked all of the recipes in the box, but I decided to add my friend Claudette's AWESOME "Church Supper Ham Balls".  Here's the card:

Here's the recipe:

Church Supper Ham Balls

1 lb. ground ham*

1 lb. lean sausage*

2 cup sof bread crumbs

2 eggs

1 c. sour cream

1/3 c. chopped onion

2 T. lemon juice

1 tsp. curry powder

1 tsp. ground ginger

1 tsp. powdered mustard

1/8 tsp. nutmeg

1/8 tsp. paprika

Lightly, but thoroughly, combine meat & crumbs.  In a medium bowl, beat the eggs, add sour cream, onion, lemon juice & spices.  Blend well.  Form into balls (I can usually get 12 out of this recipe) and place in a greased 9 X 13-inch baking dish.  Bake uncovered at 350 degrees for 1 hour.

BASTING SAUCE:

1 c. brown sugar

1/2 c. water

1/2 c. cider vinegar

1/4 tsp. black pepper

Bring to a boil & baste the ham balls during last 15 minutes. 

* Card says "or buy 2 pounds of ham loaf at Jack & Jill's", which was one of our local grocery stores!  Nostalgic!!

Enjoy!