Breakfast/Brunch – Vintage Recipe Cards (2024)

1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.

POPOVERS

2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt

Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.

Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.

For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese

Preparation:

1. Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
2. In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
3. Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
4. Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
5. Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.

Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.

For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Preparation time: 12 min.
Cooking time: about 20 min.

Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.

For 4 servings you will need:
2 Tbsp. butter or margarine
¾ cup chopped onions
⅔ cup chopped green pepper
2 cans (15 oz. each) roast beef hash
Salt and black pepper
1¼ cups shredded Cheddar cheese
4 warm hard-cooked eggs, shelled, quartered
Paprika
¼ cup chopped parsley

Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.

Preparation:
1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat.
2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed.
3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts.
4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.

Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.

For 2 servings: Half of the ingredients. Use an 8-inch skillet.

For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Dash pepper
1¼ cups milk
1 3-ounce package sliced smoked beef, snipped (1 cup)
1 tablespoon butter or margarine
4 eggs
1 tablespoon milk
Dash salt
Dash pepper
4 large rusks, buttered (each about 4 inches in diameter)

In a 2-cup glass measure melt the 3 tablespoons butter or margarine in countertop microwave on high power for 35-40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook 2 to 3 minutes more or till thickened and bubbly, stirring sauce ever 30 seconds. Stir in the snipped smoked beef; cover surface of sauce and set aside.

In 9-inch non-metal pie plate micro-melt the 1 tablespoon butter or margarine 30-40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with melted butter. Micro-cook, covered, 2½ to 3 minutes or till eggs are slightly softer than desired for scrambled eggs, stirring through entire mixture every 30 seconds.

Arranged butteres rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, 1 to 1¼ minutes for four servings or till heated through. Serve immediately. Makes 4 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

VEGETABLE-FRANK SOUP

2 cans (10½ ounces each) beef broth (bouillon)
1 can (28 ounces) tomatoes
2 cloves garlic, minced
2 tablespoons butter or margarine
½ teaspoons basil leaves
1 teaspoon salt
⅛ teaspoon pepper
3 carrots, cut into thin strips
2 small onions, thinly sliced
6 frankfurters, sliced
1 pound zucchini, sliced

In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes. 6 servings.

MUSHROOM-CORN SOUP

2 slices bacon
1 medium onion, chopped (about ½ cup)
1 can (8 ounces) cream-style corn
1 can (10½ ounces) condensed cream of mushroom soup
1 soup can milk

In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup. Three 1-cup servings.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.

Preparation:

1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

For each serving:
1 cup seasoned mashed potatoes
1 teaspoon Green Taco sauce
1 tablespoon grated Jack cheese
2 eggs, salt, pepper, paprika
1/4 teaspoon minced dried onion
2 teaspoons melted butter or margarine
1 teaspoon finely chopped parsley

Preheat oven to 350°. Arrange a strip of mashed potatoes around the edge and through the middle of a buttered individual casserole. In the indentation on either side of middle potato strip, place in sequence the following: taco sauce, dried onions, Jack cheese and one egg. Season tops with salt, pepper, and paprika; drizzle with melted butter. Bake 15 to 20 minutes to desired doneness. Garnish with parsley.

Serves 1. Preparation time: 40 Min
Approximate calories per serving…. 425

SUGGESTED MENU
Baked Eggs with Potatoes
Marinated Asparagus and Tomatoes
Cherries Jubiliee

HELPFUL HINT: This recipe makes a delightful dish for brunch or lunch and is especially good for late suppers.

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

1 1/2 cups brown sugar, packed
1/2 cup liquid margarine
2 eggs
1 teaspoon vanilla extract
2 cups unsifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup milk
2 cups finely chopped pared apples
1 cup chopped walnuts
1 cup raisins

1. Preheat oven to 350F. Grease and flour 13-by-9-by-2-inch pan.

2. In large bowl, combine sugar and margarine. Using wooden spoon, beat in eggs and vanilla.

3. Sift flour with soda, baking powder, and cinnamon. Stir into egg mixture, alternately with milk. Stir in apples, chopped nuts, and raisins.

4. Turn into prepared pan. Bake 40 to 45 minutes, until surface springs back when gently pressed with fingertip.

5. Let cool in pan on wire rack. Frost, if desired. Cut into 20 squares. Top each with walnut. Makes 20 servings.

FAMILY GATHERING BUFFET
Ham Baked in Cider
Corn Pudding
Marinated Cold Vegetables
Hot Rolls
Peach Preserves
Walnut Raisin Cake

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

2 cups sifted^* cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks
1 1/4 cups milk
6 tablespoons salad oil
2 egg whites
1/2 cup chopped pecans

1. Preheat waffle iron

2. Sift flour with baking powder and salt; set aside.

3. In medium bowl, with rotary beater, beat egg yolks, milk and salad oil until well combined. Gradually add flour mixture, a little at a time, beating after each addition; beat only until smooth.

4. In small bowl, beat egg whites until stiff peaks form when beater is raised. With rubber scraper, gently fold egg whites into batter just until combined. Stir in pecans.

5. For each waffle, pour about 1/2 cup of batter into center of lower half of waffle iron, until it spreads to in inch from edge.

6. Lower cover on batter. Cook as manufacturer directs, or until waffle iron stops steaming. Do not raise cover during baking.

7. Carefully loosen edge of waffle with fork; remove. Serve hot. Makes 4 large waffles.

^* Sift before measuring

A SPECIAL FAMILY BREAKFAST
Pecan Waffles
Maple Syrup
Strawberry Sauce
Sausage
Bacon Curls
Coffee
Cocoa

&copy Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.