My Great Recipes Collection

Great Recipes From the Past

Red Plastic Recipe Box

Tomato Catsup

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This handwritten recipe for Tomato Catsup comes from the Red Plastic Recipe Box collection that I got at an estate sale a few years ago. This sounds like a great way to use up the oodles of tomatoes growing in the garden this summer.

handwritten tomato catsup recipe

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Tomato Catsup

Ingredients

  • 1/2 bushel tomatoes
  • 6 large onions
  • 4 red peppers finely chopped
  • 3/4 teaspoon whole cloves
  • 2 teaspoons stick cinnamon
  • 1 teaspoon whole allspice
  • 1 nutmeg
  • 3 cups sugar
  • 1/2 cup salt
  • 1 1/2 quarts white vinegar

Instructions

  1. Take a large kettle.
  2. Wash and slice tomaotes and let simmer.
  3. Put through food chopped oions and pepper.
  4. Add to the tomatoes, then spice, vinegar, salt, and sugar. Boil slowly for two hours. Stirring often.
  5. Shove through sieve.
  6. Put back to boil and boil till thick.
  7. Put into bottles.

Whole Wheat Bread

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This is from the Red Plastic Recipe Box collection that I picked up at an estate sale a couple of years ago.

whole wheat bread from edison electric kitchen

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Whole Wheat Bread

Course Bread
Servings 4 loaves

Ingredients

  • 1 yeast cake
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 3 cups milk scalded
  • 4 teaspoons salt
  • 1/2 cup sugar or molasses
  • 4 cups whole wheat flour
  • 7 3/4 cup all-purpose flour sifted
  • 1/4 cup shortening melted

Instructions

  1. Soften yeast in the lukewarm water with the sugar.
  2. Scald the milk and add the sale and the sugar. Cool to lukewarm. Combine the yeast with the lukewarm liquid, and stir in half the whole wheat flour and half the all-purpose flour.
  3. Add the cooled melted shortening and stir in; then add the remainig whole wheat flour and all-purpose flour.
  4. Turn out onto a board lightly sprinkled with whole wheat flour and knead until smooth and elastic, keeping the dough just as soft as possible - somewhat softer than for white bread.
  5. Let rise until doubled in bulk in a warm place (about 85F) and shape into loaves at once. Set these to rise again until nearly doubled, and bake 50-60 minutes.

Recipe Notes

Card A-14 (this is the flip side of Potato Refrigerator Rolls.)
Taste-Tested recipes from the Edison Electric Kitchen

Butterscotch Sauce

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This recipe for Butterscotch Sauce came from the Red Plastic Box Recipe Collection. This sounds like it would be wonderful on vanilla ice cream!

Butterscotch Sauce

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Butterscotch Sauce

Ingredients

  • 2 cups packed light brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon salt
  • 1/3 cup light corn syrup
  • 1/3 cup butter

Instructions

  1. Put in a saucepan. Bring to a boil and cook 3 minutes.

  2. Let cool and serve over ice cream.

Cheese Toastwich

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This recipe for Cheese Toastwich came from the Red Plastic Recipe Box Collection.

Cheese Toastwich

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Cheese Toastwich

Ingredients

  • 12 slices bread
  • 1/4 cup butter or margarine softened
  • 6 slices american cheese
  • 2 eggs beaten
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 cup shortening

Instructions

  1. Spread bread with butter.    
  2. Place one slice of cheese on each of six slices and cover with another slice of bread.
  3. Combine beaten eggs, milk, and salt. 
  4. Melt shortening in a skillet or griddle.
  5. Dip each sandwich into egg mixture, turning it to coat both sides.
  6. Brown sandwich on both sides in the hot fat. Serve immediately.

Recipe Notes

Yield: Six cheese toastwiches

Caramel Midget Cream Puffs

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This recipe for Caramel Midget Cream Puffs comes from the Red Plastic Recipe Box Collection.

I imagine you could skip the whole “make your own” cream puffs part and head to the grocery store’s frozen food section. Still, these would be special if homemade.

Caramel sauce heated and served on the side would be amazing!

caramel midget cream puffs

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Caramel Midget Cream Puffs

Ingredients

  • 2 tablespoons Parkay margarine or butter
  • 1/4 cup boiling water
  • 1/4 cup flour
  • 1 dash salt
  • 1 egg
  • 1 cup heavy cream whipped
  • 2 cups Kraft Caramel Sauce

Instructions

  1. Bring the margarine or butter and water to the boiling point. Add the flour and salt all at once and stir vigorously until the mixture is smooth and comes away from the sides of the pan.
  2. Remove from the heat and add the egg, beating until smooth.
  3. Drop the batter by 1/2 teaspoonfuls onto a greased baking sheet, making 36 puffs.
  4. Bake in a hot oven, 450, 8 minutes, then reduce heat to a moderately hot oven, 400, and bake 10 minutes longer.
  5. Remove from the baking sheet, cool.
  6. Using a pastry tube, fill the puffs with whipped cream.
  7. Place the puffs in a bowl and just before serving pour the caramel sauce over them.