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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
---
# 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. -
Spaghetti with Tuna Fish
Spaghetti with Tuna Fish
By BETTY CROCKER
Prepared for The Minneapolis Star Home Service department.
Spaghetti with tuna fish is one of the best hurry-up main dishes I know of.
All you'll need with it will be salad or relishes, bread and butter, jam or jelly, and cookies and sauce for dessert.
Here's the recipe:
SPAGHETTI WITH TUNA FISH
1/2 lb. spaghetti (2 cups uncooked)
1 can tuna fish (1/2 pound)
1 tbsp. chopped parsley
1 tsp. minced onion or tiny pieces
of garlic
1 1/2 cups canned tomato soup
Cook spaghetti in 3 quarts of boiling water to which 1 tbsp. salt has been added. Drain.
Remove tuna fish from can.
Break into large pieces and put in hot frying pan with some of the oil from the can. Cook for 5 minutes.
Add the chopped parsley, onions and tomato soup. Cover and cook slowly for 10 minutes. Add cooked spaghetti to tomato and fish mixture. Serve hot. This will make about 6 servings.
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# Spaghetti with Tuna Fish
*Recipe by Betty Crocker — prepared for The Minneapolis Star Home Service Department*
*Makes about 6 servings*
## Ingredients
- 1/2 lb. spaghetti (2 cups uncooked)
- 1 can tuna fish (1/2 pound)
- 1 Tbsp. chopped parsley
- 1 tsp. minced onion or tiny pieces of garlic
- 1 1/2 cups canned tomato soup
- 1 Tbsp. salt (for pasta water)
## Instructions
1. Cook spaghetti in 3 quarts of boiling water to which 1 Tbsp. salt has been added. Drain.
2. Remove tuna fish from can. Break into large pieces and put in a hot frying pan with some of the oil from the can. Cook for 5 minutes.
3. Add the chopped parsley, onions, and tomato soup. Cover and cook slowly for 10 minutes.
4. Add cooked spaghetti to the tomato and fish mixture.
5. Serve hot. -
Spaghetti Mousse
Spaghetti Mousse Serves 8
Recipe from the kitchen of Alma Ashbridge
1 cup spaghetti broken in 2" pieces
1½ cups scalded milk
1 cup soft bread crumbs (no crusts)
¼ cup melted butter
1 pimento chopped
1 tbsp parsley chopped (or ½ tbsp dried leaves)
1 tbsp onion chopped fine
1½ cups grated American Cheese
3/8 tsp salt dash paprika
½ tsp pepper 3 eggs well beaten
over
Back:
Cook spaghetti in salted boiling
water until tender. Drain well and
blanch with cold water. Add milk,
bread crumbs & butter. Mix well. Add
remaining ingredients & mix well. Pour
into well buttered casserole. Bake in slow
oven 325° for 50 min. (sometimes 60)
Freezes well & also reheats.
---
# Spaghetti Mousse
*Recipe from the kitchen of Alma Ashbridge — Serves 8*
## Ingredients
- 1 cup spaghetti, broken in 2" pieces
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs (no crusts)
- 1/4 cup melted butter
- 1 (jarred) pimento, chopped
- 1 Tbsp parsley, chopped (or 1/2 Tbsp dried leaves)
- 1 Tbsp onion, chopped fine
- 1 1/2 cups grated American cheese
- 3/8 tsp salt
- Dash paprika
- 1/2 tsp pepper
- 3 eggs, well beaten
## Instructions
1. Cook spaghetti in salted boiling water until tender. Drain well and blanch with cold water.
2. Add milk, bread crumbs, and butter. Mix well.
3. Add remaining ingredients and mix well.
4. Pour into a well buttered casserole.
5. Bake in a slow oven at 325° for 50 minutes (sometimes 60).
6. Freezes well and also reheats. -
South-of-the-Border Salad
Card 1 Front:
SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds smoked mullet, fresh or frozen
½ cup cooked, drained, garbanzo beans
½ medium heat lettuce, torn into 2" pieces
1 large peeled avocado, cut into 1" pieces
1 medium tomato, chopped
1 cup diagonally sliced celery
½ cup chopped green onions
½ cup grated carrot
1 cup shredded, mild Cheddar cheese
½ cup buttermilk-style salad dressing
Card 1 Back:
1 package (4 oz.) tortilla chips, lightly crushe
Thaw fish if frozen. Remove skin and bones.
Break fish into bite-size pieces. Combine all
ingredients except salad dressing and tortilla
chips. Toss well. Add dressing and tortilla
chips and serve immediately.
Makes 6 large servings.
---
# South-of-the-Border Salad
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 large servings*
## Ingredients
- 2 pounds smoked mullet, fresh or frozen
- 1/2 cup cooked, drained garbanzo beans
- 1/2 medium head lettuce, torn into 2" pieces
- 1 large peeled avocado, cut into 1" pieces
- 1 medium tomato, chopped
- 1 cup diagonally sliced celery
- 1/2 cup chopped green onions
- 1/2 cup grated carrot
- 1 cup shredded mild Cheddar cheese
- 1/2 cup buttermilk-style salad dressing
- 1 package (4 oz.) tortilla chips, lightly crushed
## Instructions
1. Thaw fish if frozen. Remove skin and bones.
2. Break fish into bite-size pieces.
3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
4. Add dressing and tortilla chips and serve immediately. -
Sourdough Pancakes or Waffles
SOURDOUGH PANCAKES OR WAFFLES
The night before: Place one cup starter in large bowl.
Stir in 2 cups warm water and 2½ cups flour. Will
be lumpy; but, will be smooth after it ferments.
The next morning: Put 1 or 2 cups of starter back into
your sourdough starter pot. Cover and refrigerate
until ready to use again. To the batter remaining in
the bowl add:
1 egg
2 tablespoons cooking oil
1/4 cup evaporated milk
Beat thoroughly. Then combine:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth eliminating any lumps of soda.
Stir gently into batter. This will cause a gentle foaming
action. Allow batter to rest a few minutes, then fry on a
hot lightly greased griddle. If pancakes do not brown
rapidly and sizzle slightly as you drop each spoonful of
(over)
Back:
batter on the griddle it isn't hot enough. Always make dollar s-
ize pancakes for ease in turning.
WAFFLES: Do not thin with milk the above batter. Sourdough
waffles are extra crispy and light.
---
# Sourdough Pancakes or Waffles
## Ingredients
- 1 cup sourdough starter
- 2 cups warm water
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp cooking oil
- 1/4 cup evaporated milk
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp sugar
## Instructions
1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
6. Allow the batter to rest a few minutes.
7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
8. Always make dollar-size pancakes for ease in turning.
### For Waffles
9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light. -
Sourdough Chocolate Cake
SOURDOUGH CHOCOLATE CAKE
2/3 cup shortening
1 2/3 cups sugar
3 eggs
1 cup sourdough starter
1 3/4 cups unsifted all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
Blend the shortening and sugar; add eggs and sour-
dough starter. Sift together the flour, cocoa, baking
powder, soda and salt. Add flour mixture to egg and
starter mixture alternately with water. Mix.
Bake in a greased and floured tube pan at 350 degrees
for 35 to 45 minutes, or until cake tests done.
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# Sourdough Chocolate Cake
## Ingredients
- 2/3 cup shortening
- 1 2/3 cups sugar
- 3 eggs
- 1 cup sourdough starter
- 1 3/4 cups unsifted all-purpose flour
- 2/3 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup water
## Instructions
1. Blend the shortening and sugar; add eggs and sourdough starter.
2. Sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Add the flour mixture to the egg and starter mixture alternately with water. Mix.
4. Bake in a greased and floured tube pan at 350°F for 35 to 45 minutes, or until cake tests done. -
Sour Milk Pancakes
Sour Milk Pan Cakes
1¼C. sifted flour.
1½t. Baking Soda.
1t. Baking Powder
2T. Sugar.
½t. Salt.
1 egg.
1c. Sour Milk.
2T. malted Table Fat.
or shortning.
Card 1 Back:
1. Sift flour, Baking powder, sugar, and salt,
together in Bowl.
2. Beat egg untill thick; add milk and
stir.
Heat Grittle ~~sroty~~ slowly.
3. Heat Grittle slowly.
4. Make a well in flour Mixture, pour
in egg mixture; pour in egg mixture
5.
---
# Sour Milk Pancakes
*Makes approximately 10 to 12 pancakes*
## Ingredients
- 1 1/4 cups flour, sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg
- 1 cup sour milk
- 2 Tbsp butter, margarine, or shortening, melted
## Instructions
1. Sift together flour, baking soda, baking powder, sugar, and salt into a large bowl.
2. Beat egg until thick; add sour milk and melted fat and stir to combine.
3. Make a well in the center of the flour mixture; pour in the egg and milk mixture.
4. Stir just until combined — batter will be slightly lumpy; do not overmix.
5. Heat griddle slowly over medium heat until a drop of water skitters across the surface.
6. Lightly grease griddle with butter or shortening.
7. Pour approximately 1/4 cup batter per pancake onto the griddle.
8. Cook until bubbles form across the surface and edges look set — approximately 2 to 3 minutes.
9. Flip and cook until golden brown on the second side — approximately 1 to 2 minutes.
10. Serve immediately. -
Sour Milk Griddle Cakes
Sour - Milk Griddle Cakes
1¼c. sifted flour ½ tsp. salt
½ tsp. soda 1 egg
1 tsp. B.P. 1c. buttermilk
2 tbsp. sugar 2 tbsp. shortening (melted)
Sift flour, B.P., sugar, and
salt together in bowl. Beat egg
until thick; add milk and fat,
stirring. Heat griddle slowly.
Make a well in flour mixture
is well moistened. When a
Card 1 Back:
drop of water on the griddle rolls
around, pour batter on hot
griddle, making 3 to 4 in. cakes.
Cook cakes until bubbles begin
to burst on top; turn with a
pancake turner and cook
at about ½ min.
---
# Sour Milk Griddle Cakes
## Ingredients
- 1 1/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 tsp baking powder
- 1 cup buttermilk
- 2 Tbsp sugar
- 2 Tbsp shortening, melted
## Instructions
1. Sift flour, baking powder, sugar, and salt together in bowl.
2. Beat egg until thick; add milk and fat, stirring.
3. Heat griddle slowly.
4. Make a well in flour mixture and add liquid mixture, stirring until just well moistened.
5. When a drop of water on the griddle rolls around, pour batter on hot griddle, making 3 to 4 inch cakes.
6. Cook cakes until bubbles begin to burst on top; turn with a pancake turner and cook about 1/2 minute more. -
Sour Cream Pound Cake / Oatmeal Cake Broiled Frosting
Cake - Angel Food Pan
3C sugar
1 oleo
6 eggs
3 c flour
1/4 teas salt
1/4 teas soda
1C sour Cream
1 teas van or almond
Cream b & sugar Add one egg
at time gradually add flour s & s
Back:
alter with Cream add flav.
bake 250 2 1/2 hours.
Frosting for -
Oatmeal Cake -
1 stick oleo 1 1/2 tbs.
Canned milk
1C brown sugar
Cook 1 min
1/2 cup nuts & coconut pour over
hot cake return to oven for 5 min.
---
# Sour Cream Pound Cake
*(Baked in Angel Food/Tube Pan)*
## Ingredients
- 3 cups sugar
- 1 cup butter or margarine (oleo)
- 6 eggs
- 3 cups flour
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla or almond extract
## Instructions
1. Cream butter and sugar together until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift together flour, salt, and baking soda.
4. Add flour mixture alternately with sour cream, beginning and ending with flour.
5. Stir in vanilla or almond extract.
6. Pour into a greased and floured angel food/tube pan.
7. Bake at 250°F for 2½ hours.
## Editor's Notes
- **250°F for 2½ hours** is unusually low and long but correct for this style of dense pound cake — low and slow prevents cracking and produces an exceptionally moist crumb.
- **"alter with Cream"** on back of card = "alternate with sour cream" — classic pound cake technique.
- **Almond extract** would pair particularly well with the oatmeal cake frosting below if both recipes were served together.
---
# Oatmeal Cake Broiled Frosting
## Ingredients
- 1 stick butter or margarine (oleo)
- 1½ Tbsp evaporated milk (canned milk)
- 1 cup brown sugar
- ½ cup chopped nuts
- ½ cup coconut
## Instructions
1. Combine butter, evaporated milk, and brown sugar in a saucepan.
2. Cook over medium heat for 1 minute, stirring constantly.
3. Stir in nuts and coconut.
4. Pour over hot cake immediately after baking.
5. Return cake to oven for 5 minutes until topping is bubbly and golden.
## Editor's Notes
- **"1½ Tbsp canned milk"** is a very small quantity; some versions of this frosting use up to ¼ cup. The 1½ Tbsp may be a transcription error or the author's preference for a drier topping.
- **Classic broiled coconut-pecan frosting** of the mid-century era, identical in technique to German Chocolate Cake frosting of the same period.
- Both recipes appear on the same card with no clear separation — likely added as a convenience note rather than indicating the two recipes are used together. -
Sour Cream Cookies
Sour cream cookie.
1½ white sugar.
1 cup shortening
2 eggs -
2/3 c buttermilk
1 tsp soda
3 cups flour.
1 tsp baking powder
(over)
Back:
If you use cream.
1c of cream to ½ c of
shortening.
---
# Sour Cream Cookies
## Ingredients
- 1 1/2 cups white sugar
- 1 cup shortening
- 2 eggs
- 2/3 cup buttermilk
- 1 tsp soda
- 3 cups flour
- 1 tsp baking powder
## Instructions
1. Combine ingredients and mix to form a cookie dough.
2. Drop or roll and cut cookies as desired.
3. Bake until done.
**Variation (from back of card):** If you use cream, substitute 1 cup of cream for the 1/2 cup shortening (reduce shortening to 1/2 cup). -
Sour Cream Coffee Cake
Sour Cream Coffee Cake
Topping made in advance -
1/2 c. chopped pecans 1 tsp cinnamon 6 T. Brown sugar
Cream together
2c sugar 1c. oleo add 2 eggs
1 cup sour cream (commercial cream)
1 tsp vanilla Sift 2 cups flour 1/4 tsp salt
1 1/2 tsp baking powder
Pour 1/2 batter in pan, sprinkle on half of
topping, add rest of batter, top with
rest of topping Bake 325° 45 min or
until done.
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# Sour Cream Coffee Cake
## Topping
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 6 Tbsp brown sugar
## Ingredients
- 2 cups sugar
- 1 cup oleo
- 2 eggs
- 1 cup sour cream (commercial cream)
- 1 tsp vanilla
- 2 cups flour, sifted
- 1/4 tsp salt
- 1 1/2 tsp baking powder
## Instructions
1. Make topping in advance: combine chopped pecans, cinnamon, and brown sugar. Set aside.
2. Cream together sugar and oleo.
3. Add 2 eggs and mix well.
4. Add sour cream and vanilla.
5. Sift together flour, salt, and baking powder; combine with creamed mixture.
6. Pour half of batter into pan.
7. Sprinkle half of topping over batter.
8. Add remaining batter.
9. Top with remaining topping.
10. Bake at 325° for 45 minutes or until done. -
Sour Cream Chocolate Cake
Sour Cream Chocolate Cake
3 sq. 3 oz. Chac.
1/2 c double strength coffee beverage
blend & cool
2c flour add in 1/3s beating well
1 1/2 tsp baking soda 2 eggs well beaten
1/2 tsp salt beat in Choc mix add
combine & beat drying in 1/3s do not overbeat
1 1/2 cups sugar 350 - 35 min
1c thick sour cream square cake 350
2 1/2 tsp. vanilla 40 to 45
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# Sour Cream Chocolate Cake
## Ingredients
- 3 squares (3 oz) chocolate
- 1/2 cup double strength coffee beverage
- 2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 cup thick sour cream
- 2 1/2 tsp vanilla
- 2 eggs, well beaten
## Instructions
1. Combine chocolate and 1/2 cup double strength coffee beverage; blend and cool.
2. Combine flour, baking soda, and salt; set aside.
3. Beat together sugar, sour cream, and vanilla.
4. Add dry ingredients in thirds, beating well after each addition.
5. Add 2 well-beaten eggs; beat in chocolate mixture.
6. Add remaining dry ingredients in thirds; do not overbeat.
7. Bake at 350°F for 35 minutes (or 40 to 45 minutes for a square cake).