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Baked Beans
April 7th 193[?]
Bake Beans
1 lb salt pork
1 qt dry beans
1 teaspoon dry must[ard]
1/2 " salt
2 " sugar
1 teasp pepper
pinch soda
Cover with hot wa[ter]
make all day -
2 lbs - for 10 dry be[ans]
almost fills 4 qt[?]
Back:
Diam[ond?] - bacon - D[?]
[remainder illegible/torn]
---
# Baked Beans
## Ingredients
- 1 lb salt pork
- 1 qt dry beans
- 1 tsp dry mustard
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp pepper
- Pinch of baking soda
- Hot water to cover
## Instructions
1. Combine salt pork, dry beans, dry mustard, salt, sugar, pepper, and a pinch of soda.
2. Cover with hot water.
3. Bake all day. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
Back: blank
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# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes. -
Baked Chicken à Mangé & Rice
Baked Chicken à Mangé Washburn
& Rice 5/20/77
1 c. rice uncooked
2 c. water
1 can cr. of chicken soup
1 t. curry powder
1 t. accent
1 t. salt
2 T. butter
} mix together
place in large saucepan
or baking dish w/cover
1 cut up chicken (2-3 lb), brown in butter
lay chicken on top of mixture
sprinkle tops with season salt and paprika
Bake in 375° oven, covered 1 hr, or until chicken
is done.
Card 1 Back: blank
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# Baked Chicken à Mangé & Rice
*Recipe from the kitchen of Washburn — May 20, 1977*
## Ingredients
- 1 cup rice, uncooked
- 2 cups water
- 1 can cream of chicken soup
- 1 tsp curry powder
- 1 tsp Accent (MSG)
- 1 tsp salt
- 2 Tbsp butter
- 1 cut-up chicken (2–3 lb), browned in butter
- Seasoned salt, to taste
- Paprika, to taste
## Instructions
1. Mix together the rice, water, cream of chicken soup, curry powder, Accent, salt, and butter.
2. Place mixture in a large saucepan or baking dish with a cover.
3. Brown the cut-up chicken in butter.
4. Lay the browned chicken on top of the rice mixture.
5. Sprinkle tops of chicken with seasoned salt and paprika.
6. Bake in a 375°F oven, covered, for 1 hour or until chicken is done.
## Editor's Notes
- **"à Mangé"** — French phrase appearing in the title; likely a family or source name rather than a culinary term, as "à manger" (to eat) would be unusual in this context. -
Baked Corn, Mexican Style
BAKED CORN, MEXICAN STYLE
3 tablespoons butter or margarine,
divided
1/2 cup soft bread crumbs
1-1/4 cups shredded sharp Cheddar
cheese (5 ounces), divided
1 small onion, minced
1/4 cup chopped green pepper
1 cup cooked rice
1 can (8 ounces) tomatoes
1 cup cooked whole-kernel corn cut
from cob (2 large ears)
1/2 teaspoon each seasoned salt and
chili powder
1 teaspoon brown sugar
2 dashes hot-pepper sauce
2 eggs, separated
In small skillet melt butter. Add 2 ta-
blespoons to crumbs and toss with 1/4
cup cheese; set aside. Sauté onion and
pepper in remaining butter until onion
is tender. Mix well with remaining
cheese, rice, tomatoes, corn, salt, chili
powder, sugar and hot-pepper sauce.
Beat egg whites until stiff, then beat
yolks until slightly thickened. Stir yolks
into corn mixture, then fold in beaten
whites. Turn into shallow 1-1/2-quart
baking dish and sprinkle with reserved
crumbs. Bake in preheated 350° oven
30 minutes or until firm and browned.
Makes 4 servings. Per serving: 370 cal,
16 g pro, 25 g car, 24 g fat, 189 mg
chol with butter, 162 mg chol with
margarine.
WOMAN'S DAY 6/16/81
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# Baked Corn, Mexican Style
*From Woman's Day, June 16, 1981*
## Ingredients
- 3 Tbsp butter or margarine, divided
- 1/2 cup soft bread crumbs
- 1-1/4 cups shredded sharp Cheddar cheese (5 ounces), divided
- 1 small onion, minced
- 1/4 cup chopped green pepper
- 1 cup cooked rice
- 1 can (8 ounces) tomatoes
- 1 cup cooked whole-kernel corn cut from cob (2 large ears)
- 1/2 tsp seasoned salt
- 1/2 tsp chili powder
- 1 tsp brown sugar
- 2 dashes hot-pepper sauce
- 2 eggs, separated
## Instructions
1. In a small skillet, melt butter. Add 2 Tbsp melted butter to bread crumbs and toss with 1/4 cup cheese; set aside.
2. Sauté onion and green pepper in remaining butter until onion is tender.
3. Mix well with remaining cheese, rice, tomatoes, corn, seasoned salt, chili powder, brown sugar, and hot-pepper sauce.
4. Beat egg whites until stiff, then beat yolks until slightly thickened.
5. Stir yolks into corn mixture, then fold in beaten egg whites.
6. Turn into a shallow 1-1/2-quart baking dish and sprinkle with reserved crumb mixture.
7. Bake in a preheated 350° oven for 30 minutes or until firm and browned.
8. Makes 4 servings. -
Baked Goulash
Baked Goulash
1/4 pound salt pork 3 bay leaves
1 large onions - 1/4 tspn pepper
1 1/2 - veal shoulder - 1 " paprika
2 cans tomato soup - 2 tblsp. flour
2 cans water. 6 small onions
1 tspn salt. 6 " carrots 6- potatos.
cube pork - fry out in skillet. put in large
casserole. chop l- onions- brown in pork fat
with cube veal - remove to casserole. add
soup and most water in skillet bay leaves
Back:
seasonings. mix flour. with remaining water
stir in gradually. cook slowly - stirring constan-
tly. until slightly thickened. add to meat with
onions sliced potatos and carrot strips. Bake in
a moderate oven 350 2 1/2 to 3 hours.
---
# Baked Goulash
## Ingredients
- 1/4 lb salt pork, cubed
- 1 large onion, chopped
- 1 1/2 lbs veal shoulder, cubed
- 2 cans tomato soup
- 2 cans water
- 1 tsp salt
- 3 bay leaves
- 1/4 tsp pepper
- 1 tsp paprika
- 2 Tbsp flour
- 6 small onions, halved or left whole
- 6 carrots, cut into strips
- 6 potatoes, sliced
## Instructions
1. Cube salt pork and fry out in a skillet until fat is rendered and pork is browned. Transfer pork to a large casserole.
2. In the remaining pork fat, brown the chopped large onion and cubed veal together. Transfer to the casserole.
3. Add tomato soup and most of the water to the skillet. Add bay leaves, salt, pepper, and paprika.
4. Mix flour with the remaining water until smooth; stir gradually into the skillet mixture.
5. Cook slowly over medium heat, stirring constantly, until slightly thickened.
6. Pour sauce over meat in casserole.
7. Add small onions, sliced potatoes, and carrot strips to the casserole; mix gently to combine.
8. Cover and bake at 350°F for 2 1/2 to 3 hours until meat and vegetables are very tender. -
Baked Halibut
BAKED HALIBUT
"I got this easy delicious recipe from
Sandy Schroth of the Puffin Bed &
Breakfast in Gustavus, Alaska," says
Mrs. Edward Mahnke of Houston, Texas.
3 pounds halibut steaks (1 inch
thick)
1 cup (8 ounces) sour cream
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika
Place halibut in a greased 13-in. x 9-in.
x 2-in. baking dish. Combine the sour
cream, Parmesan cheese, butter, dill,
salt and pepper; spoon over halibut.
Cover and bake at 375° for 20 minutes.
Uncover; sprinkle with paprika. Bake 10-
15 minutes longer or until fish flakes
easily with a fork. Yield: 4-6 servings.
Back:
Dozens of antique gra[nitware]
spoons—plus a variety o[f]
items—are on display in
Vassalboro, Maine kitchen.
"Graniteware is made of metal coa[ted with]
enamel," Mari Ellen explains. "It beca[me popu-]
lar in the 19th century as European artisa[ns came]
to the U.S. and began manufacturing the [durable,]
lightweight cookware and dishes." Ho[usewiv-]
ers were happy to have an alternative to [cast iron.]
"At an antique show 10 years ago, I sp[otted a la-]
dle that I had to have," writes Mari Elle[n. "And]
I loved that piece. My kitchen hasn't loo[ked back.]
Now she has 150 different pieces in[cluding]
graniteware bowls, plates, mugs, water d[ipper,]
frying [pans]
and m[ore.]
---
# Baked Halibut
## Ingredients
- 3 pounds halibut steaks (1 inch thick)
- 1 cup (8 ounces) sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, softened
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Paprika
## Instructions
1. Place halibut in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over halibut.
3. Cover and bake at 375° for 20 minutes.
4. Uncover; sprinkle with paprika.
5. Bake 10–15 minutes longer or until fish flakes easily with a fork.
Yield: 4–6 servings. -
Baked Hash Brown Potato Casserole
Baked Hash Brown Potato Casserole
1 pkg. 32 oz. hash browns, thawed
1 can cr. mushroom soup
1 c. sour cream
2 c. shredded cheddar
' dried onion
Pepper — Mix. spread in 9x13" buttered pan.
Top: 3/4 c. corn flakes + 1/4 c. melted butter + spread
on potatoes. Bake 45 min - 1 hr. at 350°.
Note: CAN USE PANKO CRUMBS INSTEAD OF CORN
FLAKES.
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# Baked Hash Brown Potato Casserole
## Ingredients
- 1 pkg. (32 oz.) hash browns, thawed
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar
- Dried onion
- Pepper
## Topping
- 3/4 cup corn flakes (or panko crumbs)
- 1/4 cup melted butter
## Instructions
1. Mix hash browns, cream of mushroom soup, sour cream, shredded cheddar, dried onion, and pepper together.
2. Spread mixture into a buttered 9x13" pan.
3. Combine corn flakes and melted butter; spread over potato mixture.
4. Bake 45 minutes to 1 hour at 350°. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
Back:
1/2 teaspoon dried rosemary, crushed servings.
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# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings. -
Baked Squash
Baked Squash
1) Wash the squash.
2) Cut or break into pieces of suitable
size for serving
3) remove seeds and stringy parts
from each piece. Do not pare
4) Place the pieces soft part up on
a baking sheet.
5) Bake in a hot oven 400° to 500° f
for 1 hr. or until tender)
Back:
6) Place a piece of butter on each
piece and salt and pepper.
7) Serve.
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# Baked Squash
## Ingredients
- Squash
- Butter
- Salt
- Pepper
## Instructions
1. Wash the squash.
2. Cut or break into pieces of suitable size for serving.
3. Remove seeds and stringy parts from each piece. Do not pare.
4. Place the pieces soft part up on a baking sheet.
5. Bake in a hot oven 400° to 500°F for 1 hr. or until tender.
6. Place a piece of butter on each piece and salt and pepper.
7. Serve. -
Bakers Sweet Chocolate Swirl Cake
Cake Bakers sweet chocolate swirl
Grate 1/2 box Sweet chocolate (Bakers)
Prepare 1 pkg angle food mix
spoon small amount of batter into
2 ungreased pans. loaf pans. Sprinkle
each 2 tbs of choc. Repeat 3 more layers
ending with batter 375° 30 to 35
Melt remaining 1/2 pkg. choc. 2 tbs
water over very low heat stirring constantly
remove from heat, Stir in 1 beaten egg
yolk Cook 1 min Cool.
Beat 1 egg white until foamy gradually
Back:
add 2 tbs sugar. beat until stiff.
fold into cooled choc. mixture.
Whip 1 cup whip cream until
soft peaks form. Reserve 1/4 cup
for garnish. Fold remaining cream
into choc. mixture. Cut cake wedge
2 1/2 in by 1 deep. spoon choc filling
insert wedges chill. Just before
serving place dabs of reserved cream
on top of cake. Drizzle with
syrup. 8 to 10 servings.
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# Bakers Sweet Chocolate Swirl Cake
## Ingredients
- 1/2 box Baker's Sweet Chocolate, grated (for batter layers)
- 1 pkg angel food cake mix
## Filling Ingredients
- 1/2 pkg Baker's Sweet Chocolate (remaining)
- 2 Tbsp water
- 1 beaten egg yolk
- 1 egg white
- 2 Tbsp sugar
- 1 cup whipping cream
## Instructions
1. Grate 1/2 box Baker's Sweet Chocolate.
2. Prepare 1 package angel food cake mix according to package directions.
3. Spoon a small amount of batter into 2 ungreased loaf pans.
4. Sprinkle each pan with 2 Tbsp of grated chocolate.
5. Repeat for 3 more layers, ending with batter.
6. Bake at 375° for 30 to 35 minutes.
## Filling
1. Melt remaining 1/2 pkg chocolate with 2 Tbsp water over very low heat, stirring constantly.
2. Remove from heat. Stir in 1 beaten egg yolk.
3. Cook 1 minute. Cool.
4. Beat 1 egg white until foamy; gradually add 2 Tbsp sugar and beat until stiff.
5. Fold egg white mixture into cooled chocolate mixture.
6. Whip 1 cup whipping cream until soft peaks form. Reserve 1/4 cup for garnish.
7. Fold remaining cream into chocolate mixture.
## Assembly
1. Cut cake into wedges 2 1/2 inches wide by 1 inch deep.
2. Spoon chocolate filling into wedges and insert wedges back. Chill.
3. Just before serving, place dabs of reserved cream on top of cake.
4. Drizzle with syrup.
5. Makes 8 to 10 servings. -
Baking Fruitcake
Card 1 Front of recipe RCA0008-20260621-0162:
BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA
THE TAMPA TRIBUNE
Bake fruitcakes in a slow oven (300 degrees)
until cake tests done in center. Place a
shallow pan of hot water on floor of oven to
give a less heavy crust. The following baking
times are approximate. The measurements given
below include the pan size, then the amount of
batter, then the baking time.
9x5x3" loaf pan 6½ cups 2½ hours
8½x4½x2½" loaf pan 5 cups 2 hours
5½x3x2½" loaf pan 1 3/4 c. 1½ hours
4½x1½" round foil pan 1-1¼ cups 1 h.25 min
1 pound coffee can 3½ cups 1h.50 min.
9-10" tube pan/mold 2½ qts. 3-3½ hours
Card 1 Back of recipe RCA0008-20260621-0162:
8" ring mold 3 cups 1h,40min.
6-oz. juice can ½ cup 50 min.
1 3/4x1" cupcake pans 1 rounded TB 20 min.
3x1½" cupcake pans 1/3 cup 40 min.
BAKING AND STORAGE HINTS:
For larger loaf cakes, line pans with brown
paper and grease with shortening.
For smaller pans such as small loaves, fancy
molds or juice cans, grease well.
Cupcake pans may be lined with paper baking
cups or well greased. Some experienced cooks
find foil a suitable liner for pans.
Fill pans with batter to within ½-inch of
top edge.
Cool cakes thoroughly before wrapping.
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# Baking Fruitcake
*Recipe by Elizabeth McKay — The Tampa Tribune*
## Pan Size, Batter Amount, and Baking Time Reference
> Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.
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Banana Bread
Banana Bread
1/2 c Butter
1 c Sugar
1 tsp Salt
2 eggs
3 Bananas mashed
2 c Flour
1/4 c nuts
1 tsp Soda
Cream together Butter Sugar
Back:
& Salt. Add Rest of
Ingredients. Mix well.
Pour into Greased & Floured
loaf pan. Bake at 325° for
1 hr.
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# Banana Bread
## Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 tsp salt
- 2 eggs
- 3 bananas, mashed
- 2 cups flour
- 1/4 cup nuts
- 1 tsp baking soda
## Instructions
1. Cream together butter, sugar, and salt.
2. Add rest of ingredients and mix well.
3. Pour into a greased and floured loaf pan.
4. Bake at 325° for 1 hour.