These recipes all came from church cookbooks from the 1960s and 1970s. They are definitely “old fashioned” in that some use canned ingredients, which were all the rage back then. You’ll find they’re still delicious, though, and use ingredients widely available in the summer.
Great-Grandma Ann’s Cabbage Casserole Union Church Cookbook 12 servings Ingredients:
1 medium cabbage shredded (or 1-1/2 bags of shredded cole slaw cabbage)
2 - 10.25 oz. cans of cream of chicken soup
1 medium onion, diced
1 - 10 oz. can Ro-Tel tomatoes, drained (mild or spicy, your choice)
2 sticks of butter or margarine, melted (divided)
3/4 cup mayonnaise
1-1/2 cups grated cheddar cheese
1 sleeve buttery crackers, crushed (such as Ritz or club crackers)
Method:
Preheat the oven to 350 degrees F.
In a 9" x 13" glass dish, layer uncooked cabbage and onions.
Drizzle 1 stick of melted butter over the cabbage and sprinkle with salt and pepper.
In a bowl, combine mayonnaise, cream of chicken soup and Ro-Tel and spoon the mixture over the cabbage.
Sprinkle over the shredded cheese.
Sprinkle over the crushed crackers and drizzle with the remaining stick of melted butter.
Bake for 45 minutes or until the cabbage is tender and the cracker crust is golden and crispy.
Since summer is cucumber season and there are usually bushels and bushels full available – especially if you have a garden! – I’m including two ways to make these delicious vegetables.
Marg’s Refrigerated Raw Cucumbers Lindenwood Church Cookbook Ingredients:
12 cucumbers, peeled and sliced
4 Tablespoons salt
1 red bell pepper, cleaned & diced
1 green bell pepper, cleaned & diced
1 small onion, diced
2 cups sugar
2 cups white vinegar
Method:
Sprinkle the salt on the sliced cucumbers and allow to sit for 2 hours. Drain off the juices.
Mix in the chopped vegetables.
Make a brine using the sugar and vinegar. Stir until the sugar is completely dissolved.
Add the vegetables to the brine and store in the refrigerator in a glass jar(s). Marg’s notes say these can be held in the refrigerator for up to 4 months.
Aunt Ruth’s Cucumber Salad Lindenwood Church Cookbook Ingredients:
5-6 fresh cucumbers, washed
2 small onions, finely chopped
1/4 cup half and half or heavy cream
1 Tablespoon vinegar
1-2 Tablespoons sugar (to taste)
Method:
Using a box grater, mandolin, or food processor fitted with a grater blade, grate the cucumbers into a bowl. Add the finely chopped onions.
Make a dressing from the half and half, vinegar and sugar and mix well until the sugar melts.
Pour the dressing over the cucumbers and marinate for 30 minutes in the refrigerator.
Serve cold.