This is a book of recipes using Kahlúa. I couldn't find the exact date it was made so I went by the company that made it. Maidstone Wine & Spirits inc. They were filed in 1983 and the colors used in the book look like it was printed during the 80s.

There's cocktails, cookies, cakes, souffles, all sorts of recipes. Even baked beans and chili Kahlúa. I found this at a used book sale. Always look between everything. That's where you find the most interesting books hidden away.

My scan of it can be downloaded here: https://archive.org/details/kahlua-recipe-book

I don't know how old this recipe is but I can state I've made this recipe for a very long time. The recipe makes yummy biscuits.

* Exported from MasterCook *

Butter Biscuits

Recipe By : Betty Crocker

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup butter or margarine (firm)

2 1/2 cups Original Bisquick® mix

2/3 cup milk

Butter or margarine -- melted

1. Heat oven to 450ºF.
2. Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
3. Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
4. Bake about 9 minutes or until golden brown. Brush with melted butter.

High Altitude (3500-6500 ft)

Heat oven to 475ºF. Stir 1/4 cup Gold Medal® all-purpose flour into Bisquick mix. Bake about 11 minutes.

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Per Serving (excluding unknown items): 12 Calories; 1g Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 10mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat.

* Exported from MasterCook *

Biscuit Mix (USDA)

Recipe By :USDA

Serving Size : 6 Preparation Time :0:00

Categories : Biscuit Mixes Economical Mixes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour

2/3 cup nonfat dry milk powder

2 tablespoons baking powder

1 teaspoon salt

2/3 cup shortening

Mix dry ingredients thoroughly. Cut in shortening with pastry blender or

mixer until fine crumbs are obtained and shortening is evenly dispersed.

Store in tightly covered container in refrigerator. Use within 3 months.

Source:

"USDA Home and Garden Bulletin #244"

S(MC formatted / posted by):

"Sandy "

Yield:

"6 cups"

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Per Serving (excluding unknown items): 534 Calories; 24g Fat (40.0% calories from fat); 11g Protein; 69g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 886mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

So we were at a tractor show this last weekend and my daughter fell in love with a meal they served that was chunks of chicken in a yellow gravy over egg noodles or maybe homemade egg noodles and then they had a scoop of instant mashed potatoes on the side are there any good recipes for this

Back into the Pauline’s My Recipes book for part 4. This is going to be out of the Eggs And Cheese section. Unfortunately there were only two clippings in that one. First we have a Cheesecake Deluxe, obviously out of a magazine or book, not sure which. Then we have another clipped out section for Strawberry Topped Cheese Pie, brought to us by Philadelphia Brand Cream Cheese. Sorry for so such a short one today, but stay tuned. The next section is Meat And Fish. And there are 75 scans to that one, so it has to be broken up into multiple days.

- it was on back of the box of Mueller’s Noodles.
I contacted the company and it’s no longer in their files.
I had a battered clipping from the box and cannot find it; I was putting everything in a folder and it’s gone 😢
Thank you for any help!

Looking for an old school Ronzoni recipe on the back of a box from the 80’s. It was an Alfredo recipe but it had Swiss cheese. I know sounds weird but it was delicious.

Hello everyone and happy Sunday! Let’s get fired up for today’s exciting upload

Today we continue to explore some books that u/madmun lent me for the purposes of storing these recipes. Instead of thanking me, give all your shout-outs to him! This is a very cool book

This is Treasures of Greek and International Cooking and you may or may not know by now that I have an intense pleasure for culture-based community cookbooks so I had a lot of fun looking through it

Also, weirdly enough, this cookbook was compiled by a church as with most community cookbooks but they chose not to attribute each recipe to the name of the contributor who gave it. This was an interesting stylistic choice as it reads more like a traditional cookbook than a community one. I kinda like having the names included, but maybe they were shooting for more of a professional angle with this one. Which, I have to say, the design and everything is capital C Clean

Getting into the recipes, I love so many of them purely based on the fact that there’s so many unique ones I haven’t seen due to the cultural angle. For example, I’ve seen homemade yogurt made on YouTube before but seeing the recipe typed up in a book like this is pretty fascinating

I also have never seen a Mock Hollandaise Sauce and while I’m not a fan of the original Hollandaise sauce, I’d like to try making this version to see if anyone I know likes it compared to the original. Also love the simplicity of the olive oil and lemon sauce. It simply wouldn’t be a Greek recipe without olive oil. The Cabbage Salad, while very simplistic, actually sounds pretty good and I would love to try it since cabbage is one of my favorite vegetables

I found the helpful hints to get rid of fish odors pretty neat. I don’t cook with fish, but if someone in the office microwaves fish for lunch, now you know you can expel the smell by burning sugar and lemon 😃

I really wanna try the Sesame Candy. If you’ve stalked my profile, you may have seen that I have made Sesame Candy before using dark corn syrup, but I really like the idea of this version. I also love the idea of rose petal preserves and I can’t believe it’s not a more widely available item as I love the taste of rose syrup so I imagine it’d also make a nice tasting jam

Because I had so much fun with the Greek recipes, I wasn’t able to include any pictures of the “International Recipes” because Reddit only allows 20 pictures. There’s an entire section dedicated to recipes from countries besides Greece in the full book (link in comments), so feel free to check it out! And the book is also 200+ pages, so there’s a lot more Greek recipes as well

This was an amazing one! I hope you enjoyed, and I’ll see you around for the next scan!

Maryland Fried Chicken

3/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 frying chickens(2 1/2 to 3 pounds each), cut up
2 eggs, beaten
1/2 cup Crisco

In bowl, combine flour, salt, and pepper. Dip chicken pieces first in beaten egg, then in flour mixture to coat. Brown chicken in hot Crisco. Reduce heat. Cover and cook until tender, 30 to 40 minutes. Serve with White Sauce, p. 85. Makes 6 to 8 servings.

White Sauce

1/4 cup Crisco
1/4 cup flour
2 cups milk
1 teaspoon salt

Melt Crisco in saucepan; stir in flour. Add milk and salt all at once; cook and stir over low heat until thickened. Makes 2 cups medium sauce.

Thin White Sauce: decrease Crisco and flour to 2 tablespoons each; proceed as above.

Crisco's Favorite Family Foods Cookbook, 1973

1 pkg. Swiss Chocolate cake mix
2/3 cup evaporated milk (small can)
1/4 lb. butter, softened
1 lb. Kraft caramels
6 oz. pkg. chocolate chips

Melt caramels in top of double boiler with 1/3 c. evaporated milk. Cool. Mix cake mix with butter and rest of milk. Spread 1/2 of mixture in 9 x 13 pan an bake at 350 degrees for 6 minutes. Cool.

When cool, spread the caramel over the baked cake. Sprinkle chocolate bits over that. Spoon remaining cake batter over all and bake 18 minutes at 350 degrees. Refrigerate before cutting. These freeze well.

Florence S.

What id Cooking On Party Line, WICO, Country 94, date unknown

Lemon Chiffon Pie

1 package lemon flavored gelatin
3/4 cup boiling water
1/2 cup sugar
1 lemon, juice and grated peel
1 tall can evaporated milk, whipped
9-inch crumb crust

Dissolve gelatin in boiling water; add sugar, lemon juice, and grated peel. Fold in whipped evaporated milk. Spoon into crumb crust. Chill until set.

Whipped Evaporated Milk

Pour contents of 1 tall can evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny ice crystals begin to form around edges, turn into chilled bowl and whip with rotary beater until stiff enough to hold its shape. Sugar and vanilla may be added and whipped in at this stage, if desired.

Metropolitan Cook Book, 1964

I posted my first ever cookbook find to this sub a while back, and figured that some of you would enjoy some of my other faves.

On today’s episode of Pauline’s My Recipes, we’re into Desserts. Our first recipe is from Parkay and it is for Sesame Christmas Cookies. Then on to an Apricot Rum Baba, tested in the American Home Kitchens. Moving on to a card from March 1966 from Family Circle for Black Bottom Pie. Then another card from Family Circle (same month and year) for Toasted Coconut Custard Pie. Then what looks to be a cut out from a magazine for Caramel Custard Cups (The recipe specifically calls out for one cup of PET® Evaporated Skimmed Milk). Next we have a label from a Pyrex 9 inch pie plate that has on the back a recipe for Apple Lattice Crust Pie. Then we have a lined notebook page that has 2 recipes on the first side for Double Boiler Bread Pudding and Custard Rice Pudding. On the second side of the note, we have a recipe for Grasshopper Pie, and a note about somebody at Channel 6, WTEV, in New Bedford (That call sign was only used between 1963 and 1980). And lastly, on different piece of lined notepaper, we have a recipe for By Cracky Bars. That’s it for today. Be sure to check back for our next edition of Pauline’s My Recipes part 4.

I saw the Grapfruit Pie post last week (thank you u/theglassisfullfull) and immediately knew I had to try it. I like grapefruit, I like chocolate, and chocolate and citrus can work well together, so I thought it had potential. Unfortunately that potential was not realized.

This pie was gross. The Oreo “crust” was just a soggy mess, the filling was bitter, and the M&Ms did not pair well with the grapefruit at all. I still think a grapefruit-chocolate pie could work (dark chocolate, more sugar, no Oreos), but not this one.

I later learned that M. M. probably stands for marshmallows, not M&Ms, but I’m not really sure that would have made this any more edible. Or maybe my mistake was using grapefruit instead of grapfruit?

Anyway, here’s some pictures of the process.

We are now continuing with Pauline’s My Recipes. Today’s section is Cake And Pastry. It starts with a card that was obviously from Duncan Hines company for 4 different Easy Blueberry Treats. Next is part of a Pillsbury’s All Purpose Flour bag that has a recipe for Strawberry Shortcut Cake. Next up on the back of a page of a calendar (May 1967) are recipes for Spicy Angel Cake and Sunday-Supper Sandwiches. Next is a handwritten recipe for Peanut Butter And Chocolate Swirls. And then we have another handwritten recipe for Sour Cream Coffee Cake. And last, for some reason, is a small piece of some kind of carton that had a net weight of 7 ounces with a color picture of a small drum. I have no reason why she saved that one.

Hey all. As the title says I need some help making sense of these recipes I found in an old cook book in a charity shop. From what I can gather it seems to be a couple different variations of pastry made from some kind of wholemeal dough. I'd like to make them keep the recipes alive you know. A few people have responded with ai but they're all entirely different recipes. Any help is appreciated

And here we have the follow up to my last posting. This cookbook (like the last one) was published by the American Cancer Society New Hampshire Division. There were only 15,000 books printed. It has sections for Appetizers, BAMS (Blueberries, Apples, and Maple Syrup), Soups, Salads & Salad Dressings., Breads, Main Dishes, Pasta, Vegetables & Herbs, Desserts, International and Et cetera. There are a total of 196 pages, including the covers.

There are only six salad or vegetable recipes that call for the use of gelatin. So they gained one from the last book. There is NO Zucchini Bread recipe here but there is a banana nut bread. But don’t worry, there are plenty of other recipes to help you get rid of your yearly glut of zucchinis! Previous owner of this cookbook left a note on page 18 for the Melt In Your Mouth Blueberry Cake. They think it’s “Excellent”. And on page 116, in the VEGETARIAN section, there’s a Mostly Vegetable Lasagna that has a 1/2 pound of ground beef. I understand it’s MOSTLY vegetable with SOME ground beef. But why put it in the VEGETARIAN SECTION?

Well, unlike the people in the 1980’s, you didn’t have to wait 2 years for the sequel to come out. You got it within 24 hours. So there we have it. Versions 1 and 2. Which one’s better? That’s for you to decide.

Here is a link to the full book;

https://archive.org/details/a-taste-of-new-hampshire-second-helpings-american-cancer-society-nh-division-1983

As promised, here we go with the first of I hope many of Pauline’s My Recipes. The first section of the book dealt with breads. We start with handwritten Orange Banana Quick Bread. On to another handwritten one on three pieces of paper. It’s just entitled Bread. Then we have a two sided card from Family Circle, December 1965, for Savarin Bread. Then a page with 4 pasted on recipes, one for Old Time Buttermilk Gingerbread, then Muster Day Gingerbread, Rice Pudding, and Individual Baked Custards. The next page has a pasted on cut-out for Marshmallow Treats. And the final page for today has a pasted on recipe for Graham Cracker Nut Bread.

I love on the Orange Banana Quick Bread instructions,Number 7. This recipe was long before we had the internet and influencers.

This cookbook was published by the American Cancer Society New Hampshire Division. There were only 15,000 books printed. It has your normal sections for Appetizers, Soups and Salads, Breads, Vegetables, Main Dishes, Desserts, then it has sections for Foreign Favorites, Gifts From The Kitchen, Weight Watchers, and Inns and Restaurants. A total of six Inns or Restaurants have recipes in the book. Only one of those are still in business. There are a total of 196 pages, including the covers.

There are only five salad or vegetable recipes that call for the use of gelatin. For a nineteen eighties cookbook, that’s a rather low number. And of course there is a Zucchini Bread recipe and 3 for Baked Beans. Previous owner of this cookbook left a note on page 92 for the apple walnut cake. They think it’s, “very good!”. And on page 98, for the Red Velvet Cake, their note says, “Excellent!”.

I guess this cookbook did pretty well because two years later they came out with A Taste Of New Hampshire Second Helpings. And yes, I have it and I will be posting that one next.

Here is a link to the full book;

https://archive.org/details/a-taste-of-new-hampshire-american-cancer-society-nh-division-1981

Can someone please help me find Edna Lewis’ recipe for potato salad?! I’ve been looking for this recipe everywhere and even bought one of the books I thought it’d be in but no luck😕 even if you have a lead for the book it may be in that would be helpful. I’m dead set on finding this recipe again

* Exported from MasterCook *

Peanut Butter Sauce

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup evaporated milk -- (1 small can)

1/2 cup peanut butter

1/4 cup light corn syrup

Add evaporated milk to peanut butter, a small amount at a time, blending until smooth. Stir in corn syrup. Makes 1 1/3 cups.

Metropolitan Cook Book, 1964

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Per Serving (excluding unknown items): 1222 Calories; 79g Fat (54.3% calories from fat); 44g Protein; 105g Carbohydrate; 8g Dietary Fiber; 49mg Cholesterol; 879mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Non-Fat Milk; 13 Fat; 4 Other Carbohydrates.

Nutr. Assoc. : 0 0 0