Turkey Frame soup

Hot and Hearty Ham Soup

Sunday French Toast

Sukiyaki

Meat loaf with vegetables

Here is another recipe from the Kansas City Kansan`s Silver Spoon cookbook of 1967.

Meatloaf with Vegetables
Mrs. Howard H. Miller

2 pounds ground beef
1 can vegetable soup
1 egg
1/2 cup bread crumbs
1 Tablespoon mustard
1/4 teaspoon pepper
1 Tablespoon catsup
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1 chopped onion

Combine all ingredients and shape into a loaf. Bake 1 hour at 350 degrees. Serves 8 to 10.

Tuna Bake

This recipe is from 1967 issue of the Kansas City Kansan`s Silver Spoon Cookbook.


Tuna Bake
Mrs. Earl Hedstrom

1 package macaroni and cheese
3 Tablespoon soft butter
1 cup tomatoes
2 Tablespoons minced onion
1 egg
1 can tuna, drained
2 Tablespoons parsley, snipped
1/4 teaspoon salt
2 Tablespoon corn flake crumbs

Cook macaroni and cheese as directed on package. Add other ingredients. put in 1 quart greased casserole and bake for 35 minutes at 350 degrees.

Garden Twist Quilt pattern

 

Thought every one might enjoy a quilt pattern today!

Sweet Potato Turkey Pie

Cheese-Crumbed Cornish Hens

Scrambled eggs with ham

Shrimp curry

just an add in the 1968 cookbook

 

I thought I would be have to post a few adds that are in the Kansas City Kansan`s Silver Spoon Cookbook of 1968...

Savory Beef Stew

This recipe is from the Kansas City Kansan`s Silver Spoon cookbook of 1968

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut into chunks
1 large onion,sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black powder
1 cup celery, chopped
6 carrots, quartered
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt, sugar, Worcestershire sauce and pepper. Cook in Dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour or until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove Dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8

Easy Chicken Casserole

This recipe is from The Kansas City Kansan Silver Spoon Cookbook of 1968

Easy Chicken Casserole
Mrs. James Flack

1 cup rice, uncooked
1 can mushroom soup
1 package dehydrated onion soup
1 1/2 soup cans milk
1 large frying chicken , cut in pieces
salt and pepper


Combine rice, soups and milk. Place in a 3 quart casserole. Put chicken on top, skin side down and add salt and pepper to taste. Bake ,uncovered, for 3 hours at 250 degrees. Turn chicken once. Serves 4.

crochet ruffle doily...

Chicken Chasseur

Chicken and Saffron rice

Roasted stuffed chicken

Shish kebabs

Pork chops A La Virdes

This recipe is from the Kansas City Kansan...May 1967

Pork Chops A La Virdes
Mrs. Bernica Thompson

4 pork chops
1 small onion, diced
1 pepper, diced ( optional)
4 potatoes, cut in 1/4-inch slices
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato sauce

Fry pork chops until brown and nearly done. Place in baking dish and add onion, pepper and potatoes. Season with salt and pepper and pour tomato sauce over all. Bake 1 hour at 350 degrees. Sweet potatoes may be used instead of white potatoes. Gravy may be made from drippings , 2 Tablespoon flour and 1 cup water.

Butterscotch Bars

This recipe is from the dec 1968 issue of stitch n sew

Butterscotch Bars

1 stick butter( or oleo)
2 cups brown sugar ( packed)
2 eggs
2 cups flour
1/4 teaspoon salt
2 teaspoon baking powder
1 teaspoon vanilla
1 cup coconut

   Melt butter. Stir in brown sugar, slowly heat until bubbly. Stir occasionally. Cool. add eggs one at a time and beat well. Add sifted dry ingredients, coconut and vanilla. Mix thouroughly. Bake in 9 x 13 pan, 25 to 30 minutes in 350 degree oven....

Mrs. Joy Wentworth, Burligtoh,Kansas

Gingham dog and calicon cat potholder

Stuffed Tomato cups

Chicken Cheese casserole

poached eggs-chipped beef

Seafood in White Wine

KCK Mayor Contributes Greek Salad Recipe

                                                       Greek Salad

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, finely chopped
 1/2 cup green onion, thinly sliced
1/2 cup salad dressing
2 large head iceberg lettuce
12 Roka leaves or 12 sprigs watercress
2 tomatoes, each cut into 6 wedges
1 cucumber, pared and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovy fillets
12 black olives( Greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
oregano to taste

Combine potatoes with onion, green onion and parsley. Add salt to taste. Line a large platter with outside lettuce leaves. Place potato salad in mound in the center. Cover with remaining lettuce , which has been shredded. Arrange roka leaves on top. Place tomato wedges around the outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a soldi base for salad. Place avocado slices around tomato and cucumber base. Arrange feta cheese slices on top of salad. Place green pepper slices over cheese. At very top of the salad, place sliced beets with a shrimp beet slice and an anchovy fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then with blended oils. Add oregano. Serve with garlic toasted Greek Bread. Makes 4 large servings.

Sweet and Hot Chicken...

 

This is the award winner with her recipe....

 

Sweet and Hot Chicken

Mrs. Vincent C. Solomon

 

1 /2 cup butter

1/2 cup current jelly( or light colored tart jelly)

1/4 cup Worcestershire sauce

1 large clove garlic,minced

1 Tablespoon mustard

1 teaspoon powdered ginger

1 teaspoon powdered sugar

1 cup orange juice

3 dashes tobacco sauce

1 quartered chicken or 2 to 4 Cornish hens

 

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken on baking dish and pour sauce over it and let marinade overnight. Turn occasionally.

 

Topping

 

4 Tablespoon butter

2 Tablespoon mustard

1/4 cup brown sugar

 

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook 1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is an even dark brown . Serve with rice.

 

Kansas City Kansan Silver Spoon cookbook

I thought I would post recipes off and on Thursday and Fridays from the Kansas City Kansan`s Silver Spoon Cookbook...I will off and on post these recipes on these two days...I just don't want you to get bored with these recipes...I will try and post pictures of the front cover of the cookbook I will be taking from....
                                                    I hope you all
                                                    ENJOY!

 

As you can see this one is in bad shape, but hey this is from 1968 and has been in storage in a tote

I will also try and include some of the adds from this paper cookbook....or articles...

 

 

Mens Crew Neck sweater with Staggered Cables

Bean Pot Butter Beans