Mock Filet Mignon

Taken from a weathered newspaper clipping.

In a mixing bowl, combine 1 1/2 pounds ground beef with 1 jar (2 1/2 ounces) mushrooms, drained; 1 teaspoon each salt, chopped onion, and original Worcestershire sauce, and 1/4 teaspoon ground black pepper. Shape meat mixture into 6 patties about 3/4-inch thick. Wrap 1 slice bacon around edge of each patty; secure with a toothpick. Broil to desired doneness.

Yield: 6 portions

Mrs. Markley's Apple Pie

Taken from a newspaper clipping pasted to the back of an address card.

Crumb Mixture:

• 1 cup granulated sugar
• 1 tablespoon flour
• 2 tablespoons butter or margarine

Other Ingredients:

• 1 unbaked 9-inch pastry shell
• Sliced apples (see directions)

Make a crumb mixture of sugar, flour, margarine. Sprinkle half on bottom of an unbaked pie shell. Fill shell with apple slices heaped high. Sprinkle remaining crumbs over apples. Have oven preheated to 375° F. Cover pie with inverted pie pan and bake until apples are tender -- about 45 minutes. Serve with ice cream and milk.

Pat's Cheesecake

Taken from a hand-printed recipe card.

Crust: Put into 10" spring pan

• 10 graham crackers
• 6 tablespoons sugar
• 2 teaspoons cinnamon
• 1/2 stick butter

Filling

• 3 - 8 oz. packages Philadelphia cream cheese
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla

Bake at 375° for 35-45 minutes. Let cool and prepare topping.

Topping

• 1 pint sour cream (16 oz.)
• 4 tablespoons sugar
• 2 teaspoons vanilla

Pour topping onto cheesecake and bake at 500° for 5 minutes.

St. Bernard Fireman's Bean Soup

From a recipe clipping from a Cincinnati newspaper.

• 2 pounds dried great Northern beans
• Water to cover beans
• 2 pounds cottage ham
• 1 large onion
• 1/2 stalk celery
• 1/2 bottle (14 ounces) ketchup
• 3 medium potatoes, diced
• Salt and pepper to taste

Soak beans overnight in enough water to cover by several inches.

Grind the cottage ham, onion, and celery together in a food processor.

Drain beans and put in a heavy pan or Dutch oven. Cover again with water and add ham, celery, and onions. Add ketchup and bring to a boil. Reduce heat to simmer and cook for 1 1/2 hours.

Add diced potatoes, salt, and pepper and continue cooking for another hour.

Makes 10 servings.

Old Fashioned Bean Soup

From a recipe clipping from a Cincinnati newspaper.

• 10 cups water
• 1 pount navy beans
• 1 ham bone
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup ketchup

Wash and sort beans. In a large pot, bring water to a boil; add beans and boil 2 minutes. Remove from heat. Cover and let stand overnight. Add ham bone (or ham hocks) and the next 6 ingredients.

Cover; simmer 2 1/2-3 hours or until beans are tender. Remove bay leaf and ham bone or hocks from soup; cut meat from bones and return meat to soup. Stir in ketchup and heat to blend flavors.

Serves 10.

Bean Soup

By Rutie Day
From a recipe clipping from an unidentified newspaper.

• 4 quarts water
• 1 large onion, minced or chopped
• 1 large can tomatoes
• Salt and pepper to taste
• Hambone
• 1 pound navy beans
• 2 chopped carrots
• 3 pieces celery with greens
• 1 potato, cut up

Soak beans in pan overnight.

Salt and pepper to taste with hambone and navy beans. Cook covered 3 to 4 hours on medium heat, stirring often. Let sit for 2 more hours with lid on.

Cook again for 3 more hours, with chopped carrots, celery, and potato. Add extra water if needed.

New World Irish Stew

From a recipe clipping cut from The Cincinnati Post.

• 1 pound beef stew cubes
• 1 tablespoon vegetable oil or bacon drippings
• 2 cups water plus 1 tablespoon beef flavor instant bouillon (or beef broth)
• 1/4 teaspoon freshly ground pepper
• 2 medium carrots, pared, chunked
• 2 medium potatoes, pared, chunked
• 2 celery ribs, cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 6 small green cabbage wedges

Yield: about 2 quarts

Prep time: 35 minutes

Simmering: 2 hours

In a large kettle or Dutch oven, brown meat in fat. Don't crowd the pan; brown slowly, turning meat occasionally. Add water, bouillon, and pepper. Bring to a boil; reduce heat immediately so as not to toughen the meat. Cover and simmer 1 hour. Add remaining ingredients except the cabbage; cover and simmer 30 minutes. Add cabbage; cover and simmer 15 minutes. Adjust seasoning, adding a bit of salt or Worcestershire if desired.

Recipe from Borden.