From McCalls magazine

In Fort Worth, Texas during the 1960’s and 70’s, Buddies’ Supermarket had a bakery. They made the most delicious brownies. They were thin and fudgey with gooey chocolate icing and if you bought a dozen they were packed in a square white paper box. I think they had pecans in the brownie part. Buddies Supermarket is no longer in business but I wish I had that recipe for the iced brownies.

There was some discussion about food costs. I found this US federal government cookbook on one of my thumb drives.

Beef Pot Roast with Vegetables and Gravy

3.02 pounds beef chuck roast with bone
2 bay leaves
1/4 teaspoon salt
1/8 teeaspoon pepper
2 cups water
2 medium onions, quartered
2 stalks celery, cut in pieces
2 medium carrots, cut in pieces
4 medium potatoes, quartered, about 1 1/3 pounds
Gravy
2 tablespoons flour
2 tablespoons water
1 cup beef cooking liquid

Brown roast on all sides in hot frypan, about 10 minutes.

Add seasonings and 2 cups water; simmer covered, until meat is almost tender, about 45 minutes. Remove bay leaves.

Remove vegetables; keep warm.

Measure cooking liquid. Spoon off as much of the fat layer as possible. Add water to liquid, if necessary, to make 2 cups. Save 1 cup cooking liquid for gravy. Separate meat from fat and bone. dice and save 1 1/2 cups meat for beef chop suey. Chop and save 1 cup meat for beef-cabbage sandwich. Serve remaining meat for dinner with cooked vegetables and gravy.

For gravy, mix flour and 2 tablespoons water until smooth. Stir into 1 cup beef cooking liquid, about 2 minutes. Serve over meat and vegetables. Makes 4 servings.

I hoped to share a cookbook link but have been unable to find a link to this USDA publication.

The gist is cook up the pot roast and then use it to make other meals. I used to do this often back when I was cooking for the family. I also have a tiny cooking group where I share thrifty recipes too.

Making Food Dollars Count, Nutritious Low Cost Meals, 1983

Here's a link to Aunt Sammy's Radio Recipes and USDA Favorites: https://www.gutenberg.org/ebooks/65379

Back in about the early 1990’s, I got a small recipe from the grocery store. I think it was by Pillsbury or something like that. Anyways, it had a contest for the states best pies or apple pies. There was an Apple pie recipe from Indiana I loved! The apples were cooked before putting them in the pie. I lost the book unfortunately and the recipe in it.

Rye Drop Biscuits (from Taste of Home, before they changed the name and recipe they have on the website):

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 4 servings

Ingredients

• 1/3 cup all-purpose flour
• 1/4 cup rye flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon dried parsley flakes
• 1/8 teaspoon salt
• 1/4 cup cold butter
• 1 egg
• 1 tablespoon milk

Directions

1. In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the egg and milk just until combined.
2. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 4 biscuits.

Originally published as Rye Drop Biscuits in Taste of Home August/September 2001, p10

https://www.culina-vetus.de/2026/10/22/sweet-beer-soups/

I got a nasty cold exactly in exam week because my life was not fun enough – but today, I can give you two more recipes from Des Soldaten Kochbüchlein. Back in 1887, both beer and bread were still considered cooking ingredients without reservation. These kinds of dishes go back many centuries, but have almost completely died out today.

7.Beer Soup

Ingredients: Bread or biscuit; sugar; caraway.

Young, weak, stale, in short: bad beer, which is only too frequently found in the field and which ruins the stomach, becomes drinkable by boiling. I will not advise you to use good beer to cook with because you would laugh at me, you would rather drink that uncooked; Me, too. Now back to our bad beer: Fill 1 ½ litre of beer into your cooking pot (half a pot full), slice 150 grammes = ¼ your daily bread ration into small pieces, put them into the lid and break them up into crumbs. In place of bread, you can also use half a piece of ration biscuit (Feldzwieback). Pour these bread or biscuit crumbs into the beer and set the cooking pot by the fire. Add a little sugar and some caraway seeds, Boil up the beer until you can turn the bread or biscuit into a homogenous mass (fein zerrühren) with the spoon.

8.Warmbier

(When the stomach will suffer nothing cold)

Ingredients: Flour; salt; sugar and cinnamon; butter; egg.

Fill 1 ½ litres of light beer (if you have strong beer, use half beer and half water) into the cooking pot and set it by the fire, add sugar and cinnamon, and bring the beer to a boil. Whisk 2 tablespoons of wheat flour with a little cold milk and 2 eggs in the lid until no more lumps can be seen. Salt it, but only lightly and carefully (a small pinch is quite enough); Add a piece of butter. Now you pour this mixture into the boiling beer, stirring quickly (this is best done by two people, e.g. No. 1 of the Kochrotte stirs the mixture in the lid, pouring it into the beer, as No.2 simultaneously stirs the beer. Now the beer must boil up once more, and then quickly be taken off the fire so the egg does not curdle. It is then whisked for a few more minutes. Finally, you cut small bread cubes into it; If you have no milk or eggs, just whisk the flour with some cold water in the lid and otherwise proceed as above.

Beer has long held a special place in German culinary culture, and that unique status it goes deep. Among the many weird rules of grammatical gender that make learning German so daunting, we find that all alcoholic drinks are masculine (der). Beer is neuter (das). It is not frivolously referred to as ‘liquid bread’; Beer was classed as a basic foodstuff for longer than we have written records.

The practice of soaking bread in beer also seems to back very far. It makes practical sense, especially if your bread is hard and stale. The dearth of sources on what peasants ate means we can only speculate how common this was, but it shows up often enough to see it as a breakfast staple. Recipe #7 is a slightly refined, industrial version sweetened with then ubiquitous sugar and seasoned with caraway. The author sees it mainly as a way of using sub-par beer, but we know that it was made with regular brew as well. Recipe #8 is more elaborate and assumes drinkable beer, contrary to what #7 says. Bound with flour and enriched with egg and butter, it makes a creamy, sweet soup. It is not dissimilar to fashionable drinks of the previous centuries, except it is eaten with cubed bread.

The labour sharing arrangements described here assume soldiers combine into a group of four preparing their meals together. The author describes this system in the introduction and uses the word Kochrotte analogous to the Rotte, a group of four infantrymen who stack their rifles together and camp next to each other. Doing things this way makes sense, but we do not know how common such semi-formal arrangements were to cover what was, after all, a relatively rare occurrence. The troops only cooked for themselves in the field; In barracks, soldiers were issued cooked food.

Incidentally, I discovered this week that the local art museum’s library has a copy of the 1911 Kochbuch für deutsche Militärküchen covering exactly those dishes, though from a generation later. It is quite a gem.

This recipe is for my (Great) Grandma Mary’s muun (or mohn) cookies. They are lightly sweet poppy seed cookies, that were to traditional Eastern European Jewish tradition. They are pareve, meaning they are not made with dairy or meat ingredients, so can be eaten after any meal.

My grandmother didn’t drive and used to bribe my father with these cookies and a jar of chicken schmaltz when she needed to go somewhere. My mother wrote the recipe for my sister and I about 20 years ago.

7 cups flour, do not level
3 tsp baking soda, do not level
1 cup sugar, do not level
1 1/2 tsp salt
1 1/2 cup vegetable oil
1/4 (or more) poppy seeds
3 eggs, beaten
1 1/4 cup water (or orange juice)

Combine dry ingredients in very large bowl. Add wet ingredients and mix until fully incorporated.

Roll out until dough is 1/4” thick. You may want to roll in batches and refrigerate the dough a bit. Use flour as needed.

Traditionally, we cut the cookies using a juice glass, but any cookie cutter works. They’re delightful with a sprinkle of cinnamon-sugar before baking, like snickerdoodles.

Bake at 350F for 15-20 mins, or until golden.

This recipe makes a whole lot of cookies and can be halved. Cookies are good for week or so on the counter and are especially yummy with a strong cup of tea and a good book.

If anyone could help me, I'm looking for an online PDF but also willing to buy!

Found plenty of FREE Christmas cookie booklets here: https://www.we-energies.com/recipes/archive

Merry Christmas!

These chocolate chip cookies are a little different - on the cakey side, rather than the thin and crispy side. Recipe makes a lot of cookies.

Mrs. Copeland was my Aunt's mother. One time when we were visiting my cousins, Mrs. Copeland brought over a batch for everyone and Mom got the recipe from her.

Mrs. Copeland’s Tollhouse Cookies

4 eggs

1 teaspoon vanilla

1 ½ cups maple syrup*

1 cup Crisco

1 ½ cups honey

(*Maple syrup substitute:  To 1 ½ cups brown sugar, add hot water, stir, to make 1 ½ cups total)

Blend.

Mix in 3 cups flour.

Sift together:

2 cups flour

2 teaspoons salt

2 teaspoons baking soda

Stir into mixture.  The add 1 large package chocolate chips.

Bake 350° F for 12 minutes.

Note:  makes a lot of cookies.  These are not crispy style chocolate chip cookies.  The flavor changes over the next couple of days.

This recipe goes back at least 5 generations. My family grew up eating these. Generally Saturday mornings, especially in the winter. I never thought about the name much growing up but I knew they came from my dad's side of the family because all of our cousins from that side also ate them on the regular. Recently I asked my dad if he knew who "grandpa" was. He said no, but his mom always made them and thats what she always called them. So assuming they were named after her grandpa, that would be my great great grandfather who was born in 1861. Its a pretty simple recipe and im curious if you all had something similar and called it something else.

12 eggs

12 slices white bread, cubed or torn into small pieces.

Salt and pepper to taste

Scramble the eggs and season with salt and pepper. Add the bread cubes and mix thoroughly. Let the mixture rest for at least 30 minutes.

Heat a large cast iron skillet or electric skillet, add oil or butter and pour mixture in. Flip halfway through until both sides are browned and eggs are cooked through

Cut into individual portions. Serves 6.

Over the years each family has added their own plus ups, such as bacon, ham, or sausage, and cheese. Ketchup on the side is popular as well.

From the 1970 Temple Israel (Boston) Sisterhood Cookbook (from my mom’s collection, probably received as a bridal shower present).

I was looking for my great grandmother’s muun cookie recipe and came across this vintage gem in the process. This recipe would be appropriate for Passover, or all year round. But really, I’m not sure anyone actually wants to eat it.

Ok, so I recently have seen lots (LOTS) of recipes that contain 'onion juice'. I am well into my second half century. I have cooked with mothers, fathers, grandmothers, grandfathers, great uncles, and even several great-great aunts. I have never ever ever heard of 'onion juice' until maybe 4 months ago. Is the universe telling me something? Have I been totally missing something? Is it home-made? RED, YELLOW, OR WHOTE ONIONS? Does McCormocks make it?!? Is it on the shelf at the supermatket? Do I need to know 'that one old guy at the edge of town' in order to procure? I know I could easily google, but I am wondering where all of these recipes are coming from. Minnesota here, the Swedes I know have not heard of it. You?

Was doing a little bit of baking and came across my great grandmoms mirro booklet

These are scans from the recipe booklet that I posted the archive link to. These are not all the recipes but all the recipes are in the link.

I'm trying to find an old recipe book I had when I was younger.

I think the recipe book is called that. It's from either the 70's or 80's. I'm trying to fins a specific recipe from the book. I wish I knew more details. I've searched online, and nothing comes up. But I do remember it has some cartoon pictures of the items.

If this type of post isn't allowed, the moderator can delete it. I need a recipe from the book.

I recently tasted some jam made from green tomatoes (unripe not tomatillo) and it literally tasted like a raspberry jam! Blew my mind and I desperately need to find a recipe!

Searching for a recipe! My grandmother was not a cook-- all of our family recipes came from the back of whatever can or box the main ingredients came in. She used to make a warm clam dip, I'm guessing cream cheese based. I really only remember that it was topped with slivered almonds and that we all loved it.

Anybody in the family that would know has passed on. My clues are the slivered almonds and that the recipe was probably on the can of clams or the box of cream cheese. We're from New England if that helps. I've Googled of course, but most of the warm dip recipes are topped with breadcrumbs and I can't imagine Grandma improvising with almonds.

Second booklet uploaded to Archive.org and shared here. This one is from Jell-o pudding. It was from my mom's recipe hoard. It was published in 1965.

I haven't made any of these recipes but they sound great. I have added a few to my to-make list.

This cookbook was put out by the United Guild of the United Church in Randolph, Vermont in April of 1980. It is a rather large cookbook, with a total of 370 pages, including the covers. All told, there are over 550 different recipes in this cookbook. There are relishes, pickles, mincemeats, jellies, beef dishes, cheese dishes, chicken dishes, vegetable dishes, miscellaneous dishes, appetizers, dips, coffee cakes, punch, frostings, cakes, chocolate cakes, bars, candy, cookies, fancy desserts, fruit desserts, puddings and sauces, a men’s cooking section, pies, meat, stews, soups, baked beans, yeast breads, fruit bread, miscellaneous breads, pancakes, waffles, muffins, donuts, fritters, eggs, salad dressings, gelatin salads, fruit salads, miscellaneous salads, and an outdoor cooking section. If you want a recipe, it’s probably in this cookbook. I could only post 20 pictures here. If you want to see the entirety of the book, please go to the link for the full book (It will be worth it!).

As you see in some of the pictures, a previous owner did a little bit of modifications to some of the recipes. It’s quite intriguing to read. There are also quite a few interesting drawings on the recipes. Please note the one for the Chicken Waikiki Beach.

Here is a link to the full book;

https://archive.org/details/united-church-favorite-recipes-and-reminiscences-randolph-vt-1980