The Old Recipe Box

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The Old Recipe Box

Reviving cherished traditions, The Old Recipe Box houses a collection of timeless recipes, celebrating the essence of classic home cooking.

Welcome to The Old Recipe Box! We're your go-to for a treasure trove of recipes and cooking tips that celebrate the essence of traditional home cooking. Join us on a flavorful journey through the culinary wonders of the past and present. "Disclaimer: While we curate and share a collection of beloved recipes, we do not claim ownership of all the content presented. The recipes featured on this platf

orm are often shared through generations, and we aim to honor their heritage and origins. We strive to credit sources wherever possible. If you recognize a recipe that requires proper attribution or have concerns regarding its use, please contact us. Our intent is to celebrate and preserve culinary traditions rather than claim ownership."

01/05/2026

Big shout out to my newest top fans! 💎 Sheri Mitchell, Debra Dobbs Hipskind, Veronica Elkins, Cindy Haden, Donna Thompson, Jeannie Burkhart, Arlene Caudill, Daphne Ramirez, Mary Skipper, Cinda Lium, Valicity Ann Crutcher, Kathleen De Abreu, Laura Chance, Lisa Salazar, Randy Bolin, Robert Kay Frasure, Marita Bal, Noleen Nel, Bernice Lewis Barker, Linda Red Elk, Anne Weimer, Rhoda Ritchie, Peggy Soape Taylor, Steve Quarcini, Carmon Kinney, Erich Venter, Dan Cannon, Cissie Tanner Morlan, Bob Serr, Jerry Hoskins, Elaine Campbell, T**i Akinwale

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01/05/2026

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Sheri Walsh, James Duncan, Willie Dunn, Ruthann Brereton, Shelbie PateDonahue, Cathy Mieczkowski, Peggy Delgado, Corey Winn, Robyn Hendrickson, Jeannie Thompson, Janice Turley, Rae Rodgers, Nikki Revak, Sharon Covington, Debbie Sturtevant, Jenny Aceves Fernandez, Shirley Gillis, Paddy Meagher, Dan Balfe, Heidi Sweeney, Joan Kensett, Tom Byrd, Saeeda Rehmani, Jennifer Sykes, Helen Boozer, Jerry Hoskins, Jr Duval, Brenda Lewis, WarrenandHarla Moore, Ginnie Arbaugh, Mardeen Moss, Tasmin Proseco, Russ Bauer, T**i Akinwale, Ramona G Barclay, Gail Birch, Linda Osborne, Cheryl Markham Sisk, Mark-Anita Vogler, Jeffrey Wayne, Jimmy R Phillips Sr., Deborah M. Davis, Diane Wilhelm Farmer, Jonathan R Kauhako, Dorothy Allen-Cofield Degraffenreed, Lenora Crepeele, Mary Lopez-Armenta, David Boland, Bonita Wylie, Patricia Waller

01/05/2026

👩‍🍳Sweet Amish Macaroni Salad

2 cups uncooked elbow macaroni
3 large eggs, hard boiled
3 sticks celery, chopped
1 red onion, chopped or diced
2 tbsp sweet pickle relish
3 tbsp yellow mustard
1 small red bell pepper, stemmed, seeded and chopped
2 cups Miracle Whip salad dressing
¾ cup white sugar
2 ¼ tsp white vinegar
½ tsp celery seed
Salt and pepper to taste

Cook macaroni according to package directions
In a large bowl, combine the eggs, relish, red pepper and onion
In a small bowl stir together the salad dressing, mustard, vinegar, salt, sugar and celery seed. To make it less sweet leave out the sugar. And substitute Mayo in place of the salad dressing.
Pour this dressing mix over the vegetables
Add in the macaroni and stir to combine
Cover and refrigerate for one hour before serving

01/05/2026

🧑‍🍳 Smoked Salmon Chowder

4 strips bacon, chopped
3 tablespoons butter
1 medium yellow onion, chopped
2 celery stalks, sliced
2 carrots, peeled and diced
1 red bell pepper, diced
2 cloves garlic, minced
1 pound Yukon gold potatoes, diced
1 teaspoon dried dill
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon paprika
¼ teaspoon crushed fennel seeds
3 tablespoons tomato paste
2 tablespoons capers, drained
5 cups low sodium chicken broth
4 ounces cream cheese, cubed
8 ounces hot smoked salmon, broken into small pieces
1 cup heavy cream
1 tablespoon lemon juice
¼ teaspoon hot sauce
½ teaspoon ground black pepper
½ teaspoon kosher salt

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until almost crisp. Drain the excess grease, leaving a little for flavor, and add the butter to the pot. Once melted, stir in the onion, celery, carrots, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for 30 seconds until fragrant.
Add the potatoes, dill, thyme, basil, paprika, crushed fennel seeds, tomato paste, and capers. Stir well to coat everything in the tomato base and spices. Pour in the chicken broth and bring to a gentle boil over medium-high heat. Cover, reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the potatoes are tender but not falling apart.
Add the cubed cream cheese and stir until completely melted and smooth. Gently fold in the smoked salmon, heavy cream, lemon juice, and hot sauce. Warm the chowder through over low heat, stirring often, but do not let it boil once the cream has been added. Taste and adjust the seasoning with salt and pepper as needed.
Ladle into bowls and serve warm, topped with a sprig of fresh dill or cracked black pepper. Perfect with crusty bread or a side salad.

01/05/2026

🧑‍🍳Slow Cooker Barbequed Beef Ribs

1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
¾ cup brown sugar
½ cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

01/04/2026

🧑‍🍳 Crispy Parmesan Chicken Cutlets

1 medium lemon
2 oz Parmesan cheese, finely grated
1 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
2 boneless skinless chicken breasts, about 1 lb total
2 tablespoons olive oil, plus more as needed

Cut the lemon into wedges and finely grate the Parmesan cheese. Set both aside.

In a large shallow bowl, combine the flour, salt, and black pepper. In a second shallow bowl, whisk the eggs until fully blended. In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese.

Slice each chicken breast in half horizontally to create four thin cutlets. Place one piece at a time in a zip-top bag and pound gently until about 1/4 inch thick. Repeat with remaining chicken.

Dredge each piece of chicken in the flour mixture, then dip into the eggs, and finally press firmly into the breadcrumb mixture so the coating adheres well. Set aside on a plate.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer, working in batches if needed. Cook until golden brown and fully cooked, about 4 to 5 minutes per side. Add more oil if the pan becomes dry.

Transfer the cooked chicken to a paper towel-lined plate and serve immediately with lemon wedges.

01/04/2026

👨‍🍳French Onion Beef and Noodles

2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 can (10.5 ounces) French onion soup
3 cups beef broth
12 ounces egg noodles
½ cup sour cream
¼ cup Parmesan cheese
1 cup French fried onions

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the beef stew meat and season with onion powder, garlic powder, salt, and pepper. Cook until the beef is browned on all sides.
Stir in the French onion soup and beef broth, then bring to a boil. Reduce the heat to low and let the mixture simmer for about 45 minutes, or until the beef is tender.
Meanwhile, cook the egg noodles according to package directions. Drain and set aside. Stir the sour cream and Parmesan into the beef mixture until smooth and creamy. Fold in the noodles and coat them evenly with the sauce.
Spoon into bowls, sprinkle generously with French fried onions, and serve hot.

01/04/2026

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01/04/2026

👨‍🍳 Quick Ground Beef Stir Fry with Frozen Vegetables

1 pound lean ground beef
1 tablespoon vegetable oil
1 bag frozen stir fry vegetables 12 to 16 ounces
2 cloves garlic minced
1 teaspoon fresh ginger grated or ground ginger
1/4 cup low sodium soy sauce or coconut aminos
2 tablespoons oyster sauce or hoisin sauce optional
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch optional

Heat a large skillet or wok over medium high heat. Add ground beef and cook, breaking it apart, until fully browned and no longer pink. Drain excess fat and set beef aside.

Add oil to the skillet if needed. Stir in garlic and ginger and cook briefly until fragrant.

Add frozen vegetables directly to the pan. Stir fry until heated through and crisp tender.

In a bowl, whisk soy sauce, oyster or hoisin sauce if using, honey, sesame oil, and cornstarch if using.

Return ground beef to the skillet. Pour sauce over everything and stir constantly until thickened and evenly coated.

Remove from heat and serve immediately over rice or noodles. Garnish with green onions or sesame seeds if desired.

01/04/2026

🧑‍🍳Homemade Taco Seasoning (Save $$$)

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Add all ingredients to a jar.

Secure the lid and shake well until fully combined.

Use 2 tablespoons in place of one store bought taco seasoning packet. Store sealed in a cool, dry place.

01/04/2026

👨‍🍳Tomato and Onion Salad with Vinegar Dressing

1 lb cherry tomatoes, quartered
1 sweet onion, thinly sliced into half moons
2 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp kosher salt
1/4 tsp black pepper
Flaky sea salt, optional for serving

Add the quartered tomatoes and sliced onion to a large bowl. Sprinkle with kosher salt and black pepper.

Drizzle the olive oil and red wine vinegar over the tomatoes and onion.

Toss well until everything is evenly coated. Taste and adjust seasoning if needed.

Serve immediately with a pinch of flaky sea salt if desired, or cover and refrigerate for up to 24 hours. This salad can be served cold or at room temperature.

01/04/2026

👨‍🍳 Basic White Sauce (Béchamel Sauce)

6 tablespoons unsalted butter
2 cups all purpose flour
3 cups whole milk
1 teaspoon fine sea salt
Pinch nutmeg optional
Parmesan cheese optional

Melt the butter in a large skillet or high sided pan over low heat. Stir gently until fully melted.

Sprinkle the flour over the butter. Stir continuously with a wooden spoon to form a smooth paste. Cook for 1 minute, keeping the heat low and avoiding browning.

Remove the pan from the heat. Pour in 1 cup of milk and whisk until completely smooth and lump free.

Slowly whisk in the remaining milk until fully incorporated.

Return the pan to medium low heat. Whisk frequently until the sauce thickens to a smooth, creamy consistency that coats the back of a spoon. This takes about 12 to 15 minutes.

Season with salt. Add nutmeg or Parmesan if using. Remove from heat and use immediately or cool slightly before storing.

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