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Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
Card 1 Back:
pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
160
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# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and serve. -
Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
Card 1 Back: blank
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# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
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# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Quiche Lorraine
Card 1 Front:
Quiche Lorraine
12 slices of bacon or ½ lb. crumbled
1 c. natural swiss cheese 4 oz.
1/3 c. minced onion
4 eggs or 5 if small
2 C. whipping cream or light cream
3/4 t. salt
1/4 c. sugar (optional)
1/8 t. cayenne
Cook store bought shells at 400 or 425
for 5 minutes.
Beat eggs and add ingredients except bacon
and onions which are in bottom of pie pan.
Then add egg/cheese mixture. Add cup of
mixture and spinach, mushrooms, clams or
crabs or anything else.
Bake in oven 375-400 for 30-40 minutes.
Done when knife comes out clean.
Let stand 5 minutes before cutting.
Card 1 Back:
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
ing Phase I, Plan and Index (D0458 through D0461)
(SHEET MISSING)
One Line Diagram, Phase I
ck Details, Phase I
Details, Phase I
beway - Title Sheet, Sht 1/10 (D0462 thru D0471)
beway - Plan, Locator Map, Sht 2/10
beway - Plan and Profile, Sht 3/10
beway - Miscellaneous Details, Sht 4/10
hole TR-30 Plans, Sections, General Notes, Sht 5/10
hole TR-31, Plans and Sections, Sht 6/10
[handwritten] Beginning of
Rebuilding
4/16/76 35 79-7 00
---
# Quiche Lorraine
## Ingredients
- 12 slices of bacon, or 1/2 lb. crumbled
- 1 c. (4 oz.) natural Swiss cheese
- 1/3 c. minced onion
- 4 eggs (or 5 if small)
- 2 c. whipping cream or light cream
- 3/4 tsp. salt
- 1/4 c. sugar (optional)
- 1/8 tsp. cayenne
- Store-bought pie shells
## Instructions
1. Cook store-bought shells at 400°F or 425°F for 5 minutes.
2. Place bacon and onions in the bottom of the pie pan.
3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture.
4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired.
5. Pour the full mixture into the pie shell over the bacon and onions.
6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean.
7. Let stand 5 minutes before cutting. -
Basic Spam Loaf
Card 1 Front:
BASIC SPAM LOAF THE TAMPA TRIBUNE
2 cans (12 oz.) Spam
ground
1½ c. quick rolled oats,
or fresh bread crumbs
2 eggs, beaten
2 T. brown sugar
½ c. ketchup
½ c. pineapple
juice or other
Salt and Pepper
1 package ham
flavoring
Place Spam and oats in a large bowl. Mix re-
maining ingredients in a separate bowl, then
pour into bowl with Spam and mix well. Spoon
into a greased loaf pan. Bake in a preheated
350 degree oven 45-50 minutes. Remove and
let rest 5 minutes for better slicing.
Serves 4-6. (OVER)
Card 1 Back:
*****NOTE: You can add grate vegetables such
as carrots or onions (1½ cup each). And sub-
stitute salsa for ketchup, in which case re-
place pineapple juice with tomato juice or V-8.
Incidentally, a few scraps of leftover cheese
won't go amiss.
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# Basic Spam Loaf
*The Tampa Tribune*
*Serves 4–6*
## Ingredients
- 2 cans (12 oz.) Spam, ground
- 1 1/2 cups quick rolled oats, or fresh bread crumbs
- 2 eggs, beaten
- 2 Tbsp brown sugar
- 1/2 cup ketchup
- 1/2 cup pineapple juice or other
- Salt and pepper
- 1 package ham flavoring
## Instructions
1. Place Spam and oats in a large bowl.
2. Mix remaining ingredients in a separate bowl, then pour into bowl with Spam and mix well.
3. Spoon into a greased loaf pan.
4. Bake in a preheated 350°F oven 45–50 minutes.
5. Remove and let rest 5 minutes for better slicing.
## Editor's Notes
- **Optional variations noted on back of card:** (1) Add 1 1/2 cups each of grated carrots or onions; (2) substitute salsa for ketchup, replacing pineapple juice with tomato juice or V-8; (3) add leftover cheese scraps. -
Economy Meal Baked Spam
ECONOMY MEAL BAKED SPAM THE TAMPA TRIBUNE
1 can Spam Whole cloves
1 T. vinegar 1 T. brown sugar
1 tsp. prepared mustard
Cut crisscross lines on top of Spam and fill
with cloves. Mix remaining ingredients, pour
over Spam and bake in 350 degree oven for 20
minutes. Slice and dip juice over each slice.
Serves 3.
Card 1 Back: blank
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# Economy Meal Baked Spam
*The Tampa Tribune*
*Serves 3*
## Ingredients
- 1 can Spam
- Whole cloves
- 1 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 tsp prepared mustard
## Instructions
1. Cut crisscross lines on top of Spam and fill with cloves at line intersections.
2. Mix remaining ingredients (vinegar, brown sugar, and mustard) and pour over Spam.
3. Bake in a 350°F oven for 20 minutes.
4. Slice and dip juice over each slice. -
Mix-Ups Sandwiches
MIX-UPS, SANDWICHES THE TAMPA TRIBUNE
1 can Spam ½ tsp. prepared mustard
1 c. grated cheddar 1 sm. onion, chopped
cheese Hot dog buns
2 boiled eggs, diced
¼ c. mayonnaise or salad dressing
Cube Spam. Stir in cheese, eggs, mayonnaise,
onion and mustard. Spoon into hot dog buns.
Wrap in foil. Seal tightly. Place on cookie
sheet. Bake 15 minutes at 400 degrees until
heated.
Card 1 Back: blank
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# Mix-Ups Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1 cup grated cheddar cheese
- 2 boiled eggs, diced
- 1/4 cup mayonnaise or salad dressing
- 1/2 tsp prepared mustard
- 1 small onion, chopped
- Hot dog buns
## Instructions
1. Cube Spam.
2. Stir in cheese, eggs, mayonnaise, onion, and mustard.
3. Spoon into hot dog buns.
4. Wrap in foil. Seal tightly.
5. Place on cookie sheet.
6. Bake 15 minutes at 400°F until heated. -
Poor Man's Stew
POOR MAN'S STEW THE TAMPA TRIBUNE
1 can Spam 2 green bell peppers
4 medium potatoes 2 cans tomato soup
1 medium onion
Cut Spam and vegetables into bite-size pieces
and place in large cooking vessel with lid.
Add tomato soul, bring to boil. Cover and cook
over low heat. Stir now and then. Simmer
until potatoes test done. Serve in soup bowls
accompanied with thick crusted-style bread to
sop up the flavorful juices.
Card 1 Back: blank
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# Poor Man's Stew
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 4 medium potatoes
- 1 medium onion
- 2 green bell peppers
- 2 cans tomato soup
## Instructions
1. Cut Spam and vegetables into bite-size pieces and place in a large cooking vessel with a lid.
2. Add tomato soup; bring to a boil.
3. Cover and cook over low heat, stirring now and then.
4. Simmer until potatoes test done.
5. Serve in soup bowls accompanied with thick crusted-style bread to sop up the flavorful juices. -
Quick Chow Mein
Card 1 Front:
QUICK CHOW MEIN THE TAMPA TRIBUNE
2 T. margarine 1 can bean sprouts (2½ cups)
1 12-oz. can Spam drained
cubed 1/3 cup cold water
1 c. chopped onion 2 T. cornstarch
1 c. diced celery 2 tsp. soy sauce
½ tsp. salt 1 tsp. sugar
Dash of pepper 3/4 c. water
Melt margarine in hot skillet; add luncheon
meat and onion. Cook until onion is golden,
stirring occasionally. Add celery, seasonings
and water. Cook covered 5 minutes. Add
drained bean sprouts; heat to a boil. Blend
Card 1 Back:
water, cornstarch, soy sauce and sugar. Stir
into meat mixture; simmer 5 minutes. Serve
over crisp chow mein noodles or rice.
Makes 6 servings.
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# Quick Chow Mein
*The Tampa Tribune*
*Makes 6 servings*
## Ingredients
- 2 Tbsp margarine
- 1 (12 oz) can Spam, cubed
- 1 cup chopped onion
- 1 cup diced celery
- 1/2 tsp salt
- Dash of pepper
- 1 can bean sprouts (2 1/2 cups), drained
- 1/3 cup cold water
- 2 Tbsp cornstarch
- 2 tsp soy sauce
- 1 tsp sugar
- 3/4 cup water
## Instructions
1. Melt margarine in a hot skillet; add cubed Spam and onion. Cook until onion is golden, stirring occasionally.
2. Add celery, seasonings, and the 3/4 cup water. Cook covered for 5 minutes.
3. Add drained bean sprouts; heat to a boil.
4. Blend the 1/3 cup cold water with cornstarch, soy sauce, and sugar. Stir into meat mixture; simmer 5 minutes.
5. Serve over crisp chow mein noodles or rice. -
Spam Pizza
SPAM PIZZA THE TAMPA TRIBUNE
1 can Spam, grated
6 oz. medium cheddar cheese, grated
1 medium onion, finely chopped
1 8-ounce can tomato sauce
1 3-ounce can black olives, chopped
Mix all ingredients well and spread on Cuban
bread, French bread or hamburger buns. Heat
in 400 degree oven until cheese melts.
Card 1 Back: blank
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# Spam Pizza
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- 6 oz. medium cheddar cheese, grated
- 1 medium onion, finely chopped
- 1 (8-oz.) can tomato sauce
- 1 (3-oz.) can black olives, chopped
## Instructions
1. Mix all ingredients well.
2. Spread mixture on Cuban bread, French bread, or hamburger buns.
3. Heat in a 400°F oven until cheese melts (approx. 10-15 minutes). -
Spam Burgers
SPAM BURGERS THE TAMPA TRIBUNE
1 can Spam 1 can tomato paste (small)
½ med. green pepper 8 oz. cheddar cheese,
½ med onion grated
Grind Spam, green pepper and onion; mix well.
Add tomato paste and cheese; mix well. Spread
on hamburger-bun halves and broil
Card 1 Back: blank
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# Spam Burgers
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1/2 medium green pepper
- 1/2 medium onion
- 1 small can tomato paste
- 8 oz. cheddar cheese, grated
- Hamburger buns
## Instructions
1. Grind Spam, green pepper, and onion; mix well.
2. Add tomato paste and cheese; mix well.
3. Spread on hamburger-bun halves and broil about 3-5 minutes until topping is bubbly and browning. -
Ham, Take-A-Holiday Reynolds Oven Cooking Bag
HAM, TAKE-A-HOLIDAY REYNOLDS OVEN COOKING BAG
1 tablespoon flour
1 turkey size(19x23½")REYNOLDS OVEN COOKING BAG
12-16 pound fully-cooked ham, bone-in
Whole cloves
Preheat oven to 325 degrees. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least two inches deep. Remove skin;
trim fat from ham; stud with cloves. Place ham
in bag. Close bag with nylon tie; make 6 half-
inch slits in top. Insert meat thermometer
through slit in bag.
Bake to 140 degrees or 2½-3¼ hours.
Makes: 16-22 servings.
Card 1 Back: blank
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# Ham, Take-A-Holiday Reynolds Oven Cooking Bag
*Makes 16–22 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 12–16 pound fully-cooked ham, bone-in
- Whole cloves
## Instructions
1. Preheat oven to 325°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least two inches deep.
3. Remove skin from ham; trim fat; stud with whole cloves.
4. Place ham in bag.
5. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the ham.
7. Bake until internal temperature reaches 140°F, or 2 1/2–3 1/4 hours.