ADVERTISEMENT
- Real Recipes from Real People -

ISO: Old Recipes from School Cafeterias

Misc.
ADVERTISEMENT
Does anyone have a recipe(s) from school cafeterias? Aside from the mystery meat, many of the cafeterias made great food. I'm compiling vintage recipes from schools, or school districts, from the 1950s to about the 1970s, and would love to hear from you out there...Thanks for the memories! Lisa
MsgID: 014111
Shared by: Lisa Taylor, So. Calif.
Board: Vintage Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lasagna with White Sauce (crock pot)
  • LASAGNA WITH WHITE SAUCE 1 pound ground beef 1 onion, chopped 1 (14 1/2 ounce) can diced tomatoes 2 tablespoons tomato paste 1 beef bouillon cube 1 1/2 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pep...
  • Typical Derby Day Fare (Kentucky Derby Party Menu)
  • EEG, this is good general guide to the flavor of Derby Day. You may, of course, want a more casual menu, but here is a start for a traditional Louisville spread. Don't forget to pick your pony, chose only KY bourbon, p...
  • Beef and Noodles in Smoked Tea Infused Broth
  • BEEF AND NOODLES IN SMOKED TEA INFUSED BROTH 8 ounces linguine 4 ounces snow peas, cut into long thin strips 1 teaspoon oil 1/2 pound boneless beef sirloin steak, sliced into thin strips 1/2 cup sliced green onion...
  • Easy Hot and Sour Soup with Tofu and Asparagus
  • EASY HOT AND SOUR SOUP WITH TOFU AND ASPARAGUS Source: Chicken Dinners by Lorraine Bodger Makes about 5 cups This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reh...
  • Copycat A-1 Sauce - not bad, but not A-1 either
  • A-1 is more sour, salty and less orangey than the sauce in this recipe. I sour it with malt vinegar and tamarind paste. I also use only 1 teaspoon of orange peel and add about a tablespoon of salt. No soy sauce, no ch...
ADVERTISEMENT
  • Queso Crostini
  • QUESO CROSTINI 12 slices Organic Artisan Bread organic extra virgin olive oil for brushing 6 oz fresh goat cheese, at room temperature 1 cup Frontera Salsa, such as Roasted Poblano, warmed fresh cilantro, chopped,...
  • Vietnamese Chicken Pho (rice noodle soup)
  • VIETNAMESE CHICKEN PHO 1 1/4 pound chicken tenders, cut in half crosswise 6 cups low-sodium chicken broth 4 scallions, chopped rough 1 garlic clove, crushed 1...
  • Fuddruckers Hamburger Buns Recipe
  • I worked at Fuddruckers from 1994-2001 as a baker.... here is the recipe... 6 3/4 quarts of water 6 quarts of eggs 4 lb. 4 oz sugar 2 lb. 2 oz salt 42 lbs of flour 10 oz...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Old Recipes from School Cafeterias
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!