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Carrot Raisin Relish
Card 1 Front of recipe RCA0009-20260629-0049
Carrot Raisin Relish
8c. coarsely shredded carrots
1 (15oz) pkg golden raisins
4c. water
1c. cider vinegar
1 tsp. mace
2c. sugar
① In large saucepan combine carrots, raisins, water,
vinegar & mace. Simmer, covered 30 min.
② Stir in sugar to dissolve. Cover, simmer 30 min longer.
Stir frequently.
③ Pour relish into 6 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to
manufacturers directions; or cool & store covered
in refrigerator.
④ Use as a relish with ham, tongue, or poultry. Makes 1½ qts
Card 1 Back: blank
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# Carrot Raisin Relish
*Makes 1 1/2 qts*
## Ingredients
- 8 cups coarsely shredded carrots
- 1 (15 oz) pkg golden raisins
- 4 cups water
- 1 cup cider vinegar
- 1 tsp mace
- 2 cups sugar
## Instructions
1. In a large saucepan, combine carrots, raisins, water, vinegar, and mace. Simmer, covered, 30 minutes.
2. Stir in sugar to dissolve. Cover; simmer 30 minutes longer, stirring frequently.
3. Pour relish into 6 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturers' directions; or cool and store covered in refrigerator.
4. Use as a relish with ham, tongue, or poultry. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
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# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes. -
Meatball Jambalaya
Card 1 Front:
Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
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# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Rhubarb Custard Pie
Rhubarb Custard Pie
4c. cut up Rubarb - peel 1st
3 eggs beat up & mix up
3 T. milk
2c sugar
1/4c flour
3/4 t. nutmeg
add rubarb
put in pie shell add Tablespoon butter
on top.
400° 50-60 minutes
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# Rhubarb Custard Pie
## Ingredients
- 4 cups rhubarb, cut up (peel first)
- 3 eggs, beaten
- 3 Tbsp milk
- 2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- 1 Tbsp butter (for top)
- 1 unbaked pie shell
## Instructions
1. Peel and cut up rhubarb into approximately 4 cups.
2. Beat 3 eggs and mix together with the milk, sugar, flour, and nutmeg.
3. Add the rhubarb to the custard mixture and stir to combine.
4. Pour filling into an unbaked pie shell.
5. Place 1 Tbsp of butter on top of the filling.
6. Bake at 400°F for 50–60 minutes.
## Editor's Notes
- **"peel 1st"** — The card instructs to peel the rhubarb before cutting. Modern rhubarb grown for culinary use typically does not require peeling; older varieties or homegrown stalks were often stringier and benefited from peeling. -
White Christmas
White Christmas
1 lb white bark candy
1 lb salted nuts (your choice, peanuts suggested)
2 c. Rice Krispies
Melt candy in heavy kettle
saucepan or double
boiler. Add nuts and Rice Krispies. Stir gently
and mix well. Spoon onto waxed papered
cookie sheet in heaping teaspoons. Place in
refrigerator until firm. Store in airtight container.
May be refrigerated YIELD 4-5 DOZEN.
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# White Christmas
*Yields 4–5 dozen*
## Ingredients
- 1 lb white bark candy
- 1 lb salted nuts (your choice, peanuts suggested)
- 2 cups Rice Krispies
## Instructions
1. Melt candy in a heavy kettle, saucepan, or double boiler.
2. Add nuts and Rice Krispies. Stir gently and mix well.
3. Spoon onto a waxed paper–lined cookie sheet in heaping teaspoons.
4. Place in refrigerator until firm.
5. Store in an airtight container. May be refrigerated. -
Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
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# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
Rice Dish
Card 1 Front:
— Rice dish —
1 pkg rib roast rice mix
1 onion
Use 3 TBS Butter to fry rice & onion
Add : 1 Tsp. Vega-salt
1 Beef bouillon cube
Add 2 c. water-boiling
and rice seasoning mix.
Let sit 7 min. off heat.
Add 1 c. fresh mushrooms sautéed in butter
and sliced water chestnuts. Heat through.
Serve
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# Rice Dish
## Ingredients
- 1 pkg rib roast rice mix
- 1 onion
- 3 Tbsp butter (for frying), plus additional butter for sautéing mushrooms
- 1 tsp Vega-salt
- 1 beef bouillon cube
- 2 c. boiling water
- Rice seasoning mix (from package)
- 1 c. fresh mushrooms, sautéed in butter
- Sliced water chestnuts
## Instructions
1. Fry rice and onion in 3 Tbsp butter.
2. Add Vega-salt and beef bouillon cube.
3. Add 2 c. boiling water and the rice seasoning mix.
4. Let sit 7 minutes off heat.
5. Add 1 c. fresh mushrooms sautéed in butter and sliced water chestnuts.
6. Heat through and serve.
## Editor's Notes
- **"rib roast rice mix"** — A packaged seasoned rice mix with a rib roast flavor profile, a product common in the mid-20th century (similar to Rice-A-Roni style products). The exact brand is not specified.
- **"Vega-salt"** — A seasoned salt product (also spelled Vegasal), popular in the 1950s–1970s, made from vegetable-derived seasonings and salt. -
Meatball Soup ala Washburn
Card 1 Front:
Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
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# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread. -
Chocolate Revel Bars
Chocolate Revel Bars
1 c. butter
2 c. br. sugar
2 eggs
2 t vanilla
2½ c. flour
1 t. baking soda
1 t. salt
3 c. quick rolled oats
1 can (15 oz) sweetened cond. milk
1 pkg (12 oz) semi sweet choc chips
2 T. butter
½ t. salt
1 c. chopped walnuts
2 t. vanilla
In large bowl cream together 1c. butter, br. sugar. Beat in eggs
& 2t vanilla. Sift together flour, soda, 1t. salt. Stir in oats. Stir
in dry ingredients. Set aside. In heavy saucepan over low
heat, melt milk, chocolate and remaining butter or salt.
Stir until smooth.
Stir in nuts and vanilla. Pat 2/3 oat mixture in bottom
of 15½ x 10½ x 1" baking pan. Spread chocolate mixture over
dough. Dot with remaining oat mixture. Bake 350° 25-30 min.
YIELD 75 bars 2x1"
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# Chocolate Revel Bars
*Yields 75 bars, 2x1"*
## Ingredients
### Oat Base
- 1 c. butter
- 2 c. brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick rolled oats
### Chocolate Filling
- 1 can (15 oz) sweetened condensed milk
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 Tbsp butter
- 1/2 tsp salt
- 1 c. chopped walnuts
- 2 tsp vanilla
## Instructions
### Oat Base
1. In a large bowl, cream together 1 c. butter and brown sugar.
2. Beat in eggs and 2 tsp vanilla.
3. Sift together flour, baking soda, and 1 tsp salt.
4. Stir oats and dry ingredients into the creamed mixture.
5. Set aside.
### Chocolate Filling
1. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate chips, 2 Tbsp butter, and 1/2 tsp salt.
2. Stir until smooth.
3. Stir in walnuts and 2 tsp vanilla.
### Assembly
1. Pat 2/3 of the oat mixture into the bottom of a 15 1/2 x 10 1/2 x 1" baking pan.
2. Spread chocolate mixture evenly over the dough.
3. Dot the top with the remaining oat mixture.
4. Bake at 350°F for 25–30 minutes. -
Raisin Rice Pudding
Card 1 Front:
Raisin Rice Pudding
1/2 c. raisins
2 c. boiled rice
1/2c. sugar
1/4t. salt
2 well-beaten eggs
3 c. scalded milk
1 t. vanilla
nutmeg sprinkled on top.
Combine ingredients. Pour into greased
casserole. Place in pan of water and bake
at 350°F, 1 hour.
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# Raisin Rice Pudding
## Ingredients
- 1/2 cup raisins
- 2 cups boiled rice
- 1/2 cup sugar
- 1/4 tsp salt
- 2 well-beaten eggs
- 3 cups scalded milk
- 1 tsp vanilla
- Nutmeg, sprinkled on top
## Instructions
1. Combine all ingredients.
2. Pour into a greased casserole dish.
3. Place casserole in a pan of water (water bath/bain-marie).
4. Bake at 350°F for 1 hour. -
Raisin Pie
Card 1 Front:
Raisin Pie
1½ c. raisins, seedless
1½c. boiling water, grated rind and juice of one lemon.
2 T. flour
½c. sugar
1 T. butter.
Cook raisins in boiling water until tender. Mix
flour, sugar & butter and add to raisins. Continue
to cook and stir until thick. And lemon
and juice. Cool slightly and bake between
two crusts.
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# Raisin Pie
## Ingredients
- 1 1/2 cups seedless raisins
- 1 1/2 cups boiling water
- Grated rind and juice of one lemon
- 2 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp butter
- Pastry for two pie crusts
## Instructions
1. Cook raisins in boiling water until tender.
2. Mix flour, sugar, and butter together and add to raisins.
3. Continue to cook and stir until thick.
4. Add lemon rind and juice.
5. Cool slightly and spoon filling between two crusts.
6. Bake at 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes.
## Editor's Notes
- **Baking time and temp** Baking temperature and time not specified on original card. Recommended: 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes (approximately 40 to 45 minutes total). The two-stage temperature is advisable because the filling is fully pre-cooked on the stovetop — starting hot ensures the bottom crust browns properly before the steam from the filling can soften it. Total bake time consistent with a standard 9-inch double-crust pie. -
Dried Fruit Granola
Card 1 Front:
DRIED FRUIT GRANOLA
1 (18oz) pkg old-fashioned oatmeal (6 cups)
2c. wheat germ
1/2c. salad oil
1c. dk. br.sugar, firmly packed
1c. dark raisins
1c. raw unsalted peanuts
1c. chopped pitted dates
1c. chopped pitted prunes
1c. chopped dried apples
1c. chopped dried apricots
1 (2 3/4oz) jar sesame seeds
In large mixing bowl mix oatmeal & wheat germ. Sprinkle
with oil. Add sugar, raisins & peanuts. Mix well. Add dates,
prunes, apples, apricots & sesame seeds. Mix well. Spread
mixture thinly on two jelly roll pans. Bake in preheated 350°
oven 30-35 min until lightly browned. Stir occasionally.
Cool completely. Store in airtight jars in cool dry place. Serve
1/2c. mix per person, topped with milk & honey. Makes 16 cups.
Card 1 Back: blank
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# Dried Fruit Granola
*Makes 16 cups*
## Ingredients
- 1 (18 oz) pkg old-fashioned oatmeal (6 cups)
- 2 c. wheat germ
- 1/2 c. salad oil
- 1 c. dark brown sugar, firmly packed
- 1 c. dark raisins
- 1 c. raw unsalted peanuts
- 1 c. chopped pitted dates
- 1 c. chopped pitted prunes
- 1 c. chopped dried apples
- 1 c. chopped dried apricots
- 1 (2 3/4 oz) jar sesame seeds
## Instructions
1. In a large mixing bowl, mix oatmeal and wheat germ.
2. Sprinkle with oil. Add sugar, raisins, and peanuts. Mix well.
3. Add dates, prunes, apples, apricots, and sesame seeds. Mix well.
4. Spread mixture thinly on two jelly roll pans.
5. Bake in preheated 350° oven 30–35 minutes until lightly browned. Stir occasionally.
6. Cool completely.
7. Store in airtight jars in a cool, dry place.
8. Serve 1/2 c. mix per person, topped with milk and honey.