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Category: FOOD
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Salted Peanut Crisps (1954)
Recipe is from the “Gold Medal Cookbook” (1954) 1 cup soft shortening (part butter) 1 1/2 cups light brown sugar (packed) 2 eggs 2 teaspoons vanilla 3 cups sifted Gold Medal flour 1/2 teaspoon baking soda 1 teaspoon salt 2 cups salted peanuts Heat oven to 375 degrees. Mix the shortening, brown sugar, eggs, and…
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Strawberry Cream Pie (1960)
Recipe from the “Betty Crocker’s Good and Easy Cookbook. Today’s Recipes for Breakfast, Lunch, and Dinner” (1960) 9-inch purchased graham cracker crust 1 package (10 ounces) frozen strawberries 1 package (3 ounces) strawberry-flavored gelatin 1 pint vanilla ice cream Bake crust: cool. Heat the strawberries to a boil, breaking them apart with a fork. Stir…
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Pizza Pork Chops (1957)
From “Better Homes and Gardens Quick & Easy Recipes” (1957) 4 pork chops, cut 3/4 inch thick 1 small onion, chopped 3 tablespoons margarine or butter 1 8-ounce package (2 cups) herb-seasoned stuffing mix 1/2 cup water 1/4 teaspoon dried oregano, crushed 1 8-ounce jar pizza sauce 1 3-ounce can sliced mushrooms, drained 1 4-ounce…
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Gold Medal Cookbook Oatmeal Muffins (1950)
1 cup rolled oats 1 cup buttermilk or sour milk 1/3 cup soft shortening (part butter) 1/2 cup brown sugar (packed) 1 egg 1 tsp baking powder 1 cup Gold Medal flour (sifted) 1/2 tsp baking soda 1 tsp salt Soak rolled oats and buttermilk together for 1 hour. Heat oven to 400 degrees. Mix…
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Please Bring Back My Campfire Marshmallows in a Box!
Some foods don’t just disappear—they haunt you. For me, nothing brings back childhood like opening a box of Campfire Marshmallows. Not those fluffy ones in plastic bags, but the real deal—square, perfectly dusted, stacked in two neat rows inside cardboard. You’d peel them from waxy paper, feel the soft resistance, and pop one in your…
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