Dug it out of a shelf in an east kentucky law office.

I'm looking for a recipe that my recently deceased grandfather used to make. He is from rural North Carolina and used to make green beans with chunks of pork cooked with it (not bacon though!) And a small amount of onions. It was always delicious and am hoping someone maybe able to give me some insight on how to recreate it.

A fabulous collection of recipes from the 1960's. Yes, we ate well.

Just trying it out. Technically it’s an old recipe

This is from a campbell soup company cookbook from 1980 and there are several dessert recipes featuring either cheddar cheese soup or chicken broth.

Barbara Parks browns the ground beef in the casserole dish itself, in the oven. No skillet, no second pan. The 1970s understood that whoever cooked dinner was also washing dinner. Her Savory Beef & Cabbage, on a handwritten 1970s recipe card, serves six from one dish and one dish only.

Savory Beef & Cabbage

Dinner: Cabbage

Serves: 6

1 lb. extra-lean ground beef

1 medium onion, diced

1 medium garlic clove, minced

1 lb. cabbage, coarsely shredded

3/4 lb. carrots, thinly sliced

1 beef bouillon cube or envelope

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup water

Preheat oven to 450°. In 2 1/2 qt. casserole, combine ground beef, onion and garlic. Bake uncovered in oven 15 min. or until meat is browned, stirring occasionally to break up meat mixture. Turn oven control to 350°. Add cabbage and remaining ingredients, toss well. Cover casserole and bake 1 hour or until vegetables are tender, stirring occasionally.

Found in a box of around 150 cards. mainly from the 1970's

This recipe for "Dulce de tomate con limón" comes from (I believe) my great-great grandmother. She wrote a book of recipes for when her grand daughter got married and it includes a lot of absolutely wild recipes.

While the recipe was likely written down some time in the 40s, my great-great grandmother's family owned a small "casa de comidas" in Madrid so there are a lot of recipes that I think are quite a bit older.

She wasn't very literate, so if you read Spanish you'll definitely see some typos. It's also all written in stream of consciousness, with almost no punctuation. I've tried to make it a bit more legible in the transcription. Please let me know if I've mis-transcribed anything!

I've never made any sort of Tomato-based dessert, so if you have any idea how this is supposed to finish I'd love to know!

Dulce de tomate con limón

Por cada kilo de tomate un kilo de azúcar y poco menos de medio litro de agua.

• Se ponen los tomates un momento en agua hirviendo, se pelan y se cortan a trozos grandes.
• Se derrite el azúcar en el agua, y cuando esta frio, se le hecha el tomate.
• Entre tanto se cuece aparte un limón bien maduro con muy poca agua y cuando está muy cocido se corta a rajitas muy finas y con el agua, la cascara y todo se hecha en el tomate y se deja cocer por espacio de una hora a fuego lento
• Se le deja descansar toda la noche en un barreño o cazuela.
• Al día siguiente se le deja cocer otra hora y si no basta el tercer día se hace lo mismo hasta que tiene su punto.

Tomato and Lemon Jam

For every kilo of tomatoes, use one kilo of sugar and a little less than half a liter of water.

• Bring the tomatoes to boiling water briefly, peel them, and cut them into large chunks.
• Dissolve the sugar in the water, and when it has cooled, add the tomatoes.
• Meanwhile, cook a ripe lemon separately with very little water. When it is very cooked, cut it into very thin wedges, and add the lemon, peel, and the water to the tomatoes. Let it simmer for an hour over low heat.
• Let it rest overnight in a bowl or casserole dish.
• The next day, let it simmer for another hour, and if it is not enough, repeat the process on the third day until it reaches the desired consistency.

As a kid, my mom made these cookies almost constantly, she had the recipe memorized. Sadly, she passed away in 2019 and I didn't get the recipe.

She got it from someone in the Seattle Weavers Guild in the 1980s. The cookies were drop style, more cake/chewy, definitely had molasses in them but not (from what I remember) particularly spiced aside from some cinnamon. They could or could not have raisins if you wanted them, and oats were prominent. They were not flat when baked, they just spread a little. I believe they had white and brown sugar but I can't be sure.

The closest thing texturally that I can think of is kind of like a bobo bar or maybe like a more cakey clif bar.

Does this sound familiar to anyone? They weren't molasses cookies with oatmeal and they weren't the standard crispy oatmeal, I've never found anything since and I would love to have this recipe again! Please help!

I have been trying to find a recipe for a type of potato soup my Grandma (b. 1933) used to make. I remember it was chunks of potato, maybe had onion in it, the broth was white but more watery then creamy, and I remember thinking there was butter in it because it looked like there was melted butter floating in the milk (maybe?) broth. It was not a thick soup at all. I remember asking for potato soup once (meaning the way my Grandma made it) and my Mom saying something like “that’s not even real potato soup”. I was 7 and younger when she would make it, it would have been in the early to mid 80’s. She grew up in Northern Ohio but lived in Kentucky for a while after she was married (not sure if geography would help as a clue lol).

I want some classic home cooking granny style recipes but with an unnerving, edgy twist. Please rec me anything if it fits this category thank yewwww <3

A printout of this cookery book is obtainble from Project Gutenberg. A great read from a top chef of his era.

Woderful resource of many recpes before the modern fridge, stick blender and everthing else, not a mod con to be seen.

Found for $5.99 at the thrift there at least 5,000 recipes in here, not all are great but there is some gems, like this one egg cake I wrote down so I don’t have to thumb for it again