Category All Recipes

This is where all the recipes come together—from breads and breakfast to main dishes, preserves, desserts, and plenty of good things tucked in between.

Tom’s Lamb Loaf

Tom’s Lamb Loaf combines ground lamb with crackers, eggs and a flavorful mix of ketchup, cumin, garlic and soy sauce.

Quick Beef Stroganoff

A handwritten recipe for Quick Beef Stroganoff with sirloin, mushrooms, brown gravy and sour cream, served over hot rice or noodles.

Olga’s Molasses Cookies

An old fashioned handwritten molasses cookie recipe flavored with ginger, cinnamon, and cloves, with part of the baking instructions missing.

Lillian’s Casserole

A handwritten 1960s recipe for Lillian’s Casserole, made with shrimp, crab, rice, mushroom soup, vegetables, and hard-boiled eggs.

Lillian’s Hot Crab Salad

A handwritten recipe for Lillian’s Hot Crab Salad, a make-ahead casserole with crab or shrimp, bread, vegetables, eggs, mushroom soup, and cheese.

Betty’s Tuna With Cheese Swirl

A handwritten recipe for Betty’s Tuna With Cheese Swirl, a 1950s tuna casserole topped with biscuit-dough swirls filled with cheese and pimento.

Olga’s Four Bean Salad

A handwritten recipe for Olga’s Four Bean Salad, with four kinds of beans and onion marinated in a sweet-and-tangy oil and vinegar dressing.

Jean’s French Dressing

A handwritten recipe for Jean’s French Dressing, a sweet and tangy homemade dressing with Wesson oil, vinegar, paprika, and garlic.

Nora’s Lemon Fluff

A handwritten recipe for Nora’s Lemon Fluff, a light and airy dessert made with lemon Jell-O, evaporated milk, fresh lemon juice, and sugar.

Tillie’s Buttery Canapé Shells

A handwritten recipe for Tillie’s Buttery Canapé Shells, a rolled and folded pastry dough made with plenty of butter and chilled before slicing and baking.

Grandma’s Oatmeal Bread

A typed recipe for Grandma’s Oatmeal Bread, an overnight yeast bread made with oats and molasses for hearty homemade loaves.

Irma’s Lemon Jello Cake

A typed recipe for Irma’s Lemon Jello Cake, a cake-mix dessert made with lemon gelatin and finished with a fresh lemon glaze.

Vera’s Lemon Velvet Cake with Glaze

A typed recipe for Vera’s Lemon Velvet Cake with Glaze, made with Betty Crocker Lemon-Velvet Cake Mix and lemon Jell-O, then finished with a fresh lemon glaze.

Cheese Dip

A typed recipe for Cheese Dip that keeps things wonderfully simple—cottage cheese, cream cheese, parsley, and Worcestershire sauce, chilled and ready for the chip bowl.

Alice’s Rhubarb Custard Pie

A handwritten recipe for Alice’s Rhubarb Custard Pie, with fresh rhubarb baked in a sweet, nutmeg-spiced custard and measurements for both 8- and 9-inch pies.

Butterscotch Pudding Cookies

A typed recipe for Butterscotch Pudding Cookies, made with pudding mix and rolled oats, with raisins, dates, or nuts added however the baker pleased.

Devil’s Food Cake with Filling and Icing

A typewritten Devil's Food Cake recipe made with chocolate, buttermilk, and Swans Down cake flour, finished with a rich chocolate-orange filling and icing flavored with fresh orange juice and zest.

Myrtle’s Tomato Aspic

A handwritten recipe for Myrtle’s Tomato Aspic, a molded tomato and lemon Jell-O salad with shrimp, stuffed olives, and a very mid-century flair.

Tomato Aspic

A typewritten recipe for Tomato Aspic combines seasoned tomato juice, lemon Jell-O, shrimp, celery, and stuffed olives in a chilled ring mold. A handwritten note suggests serving it with cottage cheese in the center.

Violet’s Coffee Cake

Violet’s old fashioned Coffee Cake made with brown sugar and nut meats, from a handwritten recipe with wonderfully brief directions.

Ella’s Sponge Cake With Lemon Filling

A handwritten recipe for Ella’s Sponge Cake with Lemon Filling—six eggs, homemade lemon filling, and the wonderfully vague direction to simply “bake slowly.”