Grandma's Vintage Recipes

AUNT MARY'S BEEF SALAMI

2026-08-12T13:06:59.359-07:00

This is a recipe my late aunt gave me 50 to 60 years ago. I have made it many times over the years, and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

file photo

OLD FASHION JAM CAKE and CARAMEL FROSTING

2026-08-11T18:26:23.146-07:00

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years.

2 cups white sugar

1/2 cup dark brown sugar

1 cup butter or margarine

6 egg yolks

4 cups flour

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon nutmeg

1/8 teaspoon salt

6 egg whites

1 box seedless raisins

1 cup nuts (black walnut best)

1 pint blackberry jam

1 glass blackberry jelly

1 cup buttermilk

1 teaspoon soda

Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Transfer batter to 2 greased round cake pans. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes.

Caramel Frosting:

2 cups dark brown sugar

4 tablespoons butter

4 tablespoons flour

1/2 cup water

4 tablespoons cream

1 teaspoon vanilla

Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixed ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

file photo for reference only - credit on cake

HOMEMADE CINNAMON ROLLS

2026-08-08T17:17:12.257-07:00

4 to 4 1/2 cups all-purpose flour

1 packet active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter

1 tsp salt

2 large eggs

In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs. Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.

Filling: 3 tbsp butter

1/2 cup sugar

2 tsp ground cinnamon

3/4 cup raisins

Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices. Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes). Bake rolls in a 375-degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing.

Icing: 1 cup sifted powdered sugar 1/4 tsp vanilla

milk

Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.

file photo for reference

OYSTER STEW

2026-08-07T09:02:11.567-07:00

This is a repeat of a very popular post in 2011.

1/4 cup butter

1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

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BREAKFAST BUFFET BRUNCH

2026-08-06T13:40:23.045-07:00

1930s OLD-TIME CHOCOLATE FUDGE

2026-08-03T09:52:20.940-07:00

In the days before the creamy marshmallow creme fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try!

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm.

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

file photo

CHERRY-KING MUFFINS

2026-08-01T09:17:54.727-07:00

I have had this recipe since the early 1960s.

1963 YEAST COUPON

2026-08-01T08:55:29.599-07:00

An 8-cent coupon today wouldn't be worth much. But in 1963, this was quite a savings. Don't know why my late mother never used the coupon. This coupon was good during my Junior year of high school!

Old Coupon

BANG'S SWEET PICKLE RELISH

2026-07-30T14:37:56.819-07:00

This is another old recipe for making your own pickle relish. Homemade pickles and relishes are oh-so-good!

1 gallon ground-up unpeeled cucumbers

8 onions, ground

1/2 cup pickling salt

4 cups vinegar

1 cup water

5 cup sugar

1/2 tsp turmeric

2 tbsp celery seed

1 tbsp mustard seed

2 red bell peppers, ground

2 green bell peppers, ground

Mix cucumbers, onions, and salt. Allow to set for a couple of hours; drain and rinse with cold water, drain again. Put mixture into a large stockpot and add the vinegar, water, sugar, spices, and bell peppers. Allow the mixture to come to a boil but do not actually boil. Put into clean hot canning jars and seal with hot lids. Be sure lids seal. When sealed, you will hear the lids pop and the centers will slightly indent. This may take a few minutes. Any jars that do not seal should be refrigerated.

file photo for reference. not this exact recipe

SEVEN LAYER CASSEROLE

2026-07-28T10:35:22.118-07:00

This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.
*This is a bell pepper.

file photo of Workbasket Magazines

Vinegar Cake

2026-07-27T14:35:31.067-07:00

MY FAVORITE CHILDHOOD DIVINITY

2026-07-25T14:46:40.149-07:00

This recipe is from the 1930s and was a favorite of my childhood.

2 1/2 cups sugar
1/2 cup clear corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring, optional
whole pecans for garnish

In a heavy 2-quart saucepan combine the sugar, corn syrup, and water. Cook, stirring, over a medium-high heat until the mixture boils. Reduce the heat to medium and continue cooking, without stirring, until a candy thermometer registers 260 degrees or reaches the hard-ball stage. This will take about 10 to 15 minutes.

Remove the saucepan from heat and remove the thermometer.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until the whites are stiff (peaks stand tall when beaters are removed). Gradually pour the hot syrup mixture in a thin stream over the egg whites, beating on high speed for about 3 minutes scraping the sides of the bowl occasionally. Add the vanilla and food coloring, if using. Continue to beat at high speed just until the candy starts to lose its glossy look (about 5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Place a drop of the candy onto a waxed paper surface; if it stays mounded, it has been beaten enough. If not, beat for another minute and try again. If the candy is too stiff to spoon out, add hot water a drop or two at a time until the candy is softer. Quickly drop by spoonfuls onto the waxed paper surface and place a pecan half atop each piece. Press down lightly to adhere to the candy.

Store in a tightly covered container.

Yield: approximately 40 pieces

CHICKEN VEGGIE STIR-FRY

2026-07-24T08:46:08.750-07:00

3 skinless, boneless chicken breasts

1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

file photo for reference only

SLOW COOKER NAVY BEAN SOUP

2026-07-22T11:35:52.017-07:00

Do you remember getting your first crockpot? I remember my dad going to the local hardware store and getting one for my mom, my sister, and me. We were all so excited. As a young wife and mother, I loved mine. Now pushing 80 I still love my crockpot. I have used a few, broke one or two and still love them. I think the greatest invention has been the cooking bags for our crockpots/slow cookers.

Ingredients

1 lb of dry white beans soaked and drained (navy or northern)

2 lb of meat (ground beef, chicken, turkey, ham, sausage) I prefer ham!

1/2 c chopped onion

10 c chicken stock or bullion

1 can cream of onion soup

1/2 c grated carrot

Season to taste

Instructions

Brown meat

Add all ingredients to a 7-8 qt slow cooker and cook on low for 6-8 hours.

HOMEMADE AU GRATIN POTATOES

2026-07-21T08:43:15.627-07:00

4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk

In a casserole dish layer the potatoes, onion, cheese and butter.

Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.

MIDWEST-STYLE PERSIMMON BREAD

2026-07-20T09:35:57.580-07:00

1 1/3 cup sugar

1/3 cup butter
2 eggs
1 cup persimmon pulp
1/3 cup cold water
1 2/3 cups flour
1 tsp soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1/2 cup raisins
2/3 cup chopped pecans or hickory nuts

Cream sugar and butter. Add the eggs, persimmon pulp, and cold water. Sift the dry ingredients together an add to the persimmon mixture. Add the raisins and nuts. Pour into a well-greased loaf baking pan. Bake at 325 degrees for 1 hour. Cool and drizzle with glaze.

GLAZE: 3 tbsp powdered sugar, 1 tbsp water, 1 tsp lemon juice. Mix together.

file photo

SCALLOPED CORN SUPREME

2026-07-17T07:22:38.867-07:00

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

TOMATO NACHO CASSEROLE

2026-07-13T13:54:08.328-07:00

Another recipe from my little old metal green recipe box.

CHERRY CRUMB COFFEE CAKE

2026-07-04T11:02:14.869-07:00

1/4 cup solid shortening

3/4 cup granulated sugar

1 large egg

1/2 cup milk or cream

1 and 1/2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Cream together shortening and granulated sugar. Add egg and beat. Blend in milk or cream. Sift together the 1 and 1/2 cups of sifted all-purpose flour, the baking powder, and the salt. Add to the shortening mixture and blend. Spread the batter in a 9-inch square baking pan which has been rubbed with shortening.

TOPPING: 1 can (1 lb) unsweetened cherries 1/2 stick butter, melted 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon cinnamon Drain the cherries. Mix together the 1/2 cup flour, brown sugar, and cinnamon. Add the melted butter and blend. Place the drained cherries on top of the cake. Sprinkle crumb topping over the cherries. Bake cake in a preheated 375-degree oven for 30 to 35 minutes or until done.

file photo for reference

THE LATE BOB BARKER'S MEXICAN CHILE CON QUESO

2026-06-29T12:35:59.625-07:00

I have absolutely no way to know if this was really the late Bob Barker's recipe. But it sounds good. Click on picture to enlarge for easier reading.

from an old cookbook

CITRUS LATTICE RAISIN-WALNUT PIE

2026-06-27T14:19:19.386-07:00

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job, but we sure did enjoy eating those nuts in cakes, candies, and pies though out the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two-crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

file photo

OLD FASHION CARAMEL CORN

2026-06-26T14:11:05.509-07:00

1 cup sugar

1/2 cup water
1 1/2 tbsp vinegar
3 tbsp butter
2 tbsp molasses
1/2 tsp salt
unsalted popcorn

Combine the sugar, water, and vinegar in a small saucepan; bring to a boil and boil to the soft ball stage. Add the butter, molasses, and salt and boil to the hard crack stage. Remove from heat and pour immediately over the unsalted popcorn in a large heat-proof bowl. Stir to coat all the popcorn.

file photo

1949 VANILLA COOKIES RECIPE

2026-06-25T10:46:41.635-07:00

click to enlarge for easier reading

My mother loved her Workbasket Magazines and would always be anxiously awaiting the nest one to be in the old rural mailbox. I posted the front of this particular one as it was before the covers were produced in color. My mom and my paternal grandma loved crocheting and made items from many of the patterns in these little books. I always looked for the recipes. I posted this whole page as I thought some of you might like to read the Famous Sweethearts section.

BAKED HAMBURGERS WITH SAUCE

2026-06-20T09:36:05.260-07:00

This is another old recipe from my childhood. My cousin used to make these, and I thought they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350-degree oven for 45 minutes.

Chiffonade Salad and Dressing

2026-06-18T10:01:12.168-07:00

This is another of my late mother's clippings from her local daily newspaper in Southern Indiana. To my knowledge, she never made this recipe.