A Bond of Fellowship Between All Cooks

Cooking a recipe from the Royal Neighbors Favorite Recipes 1960 cookbook

There is a bond of fellowship between all cooks – similar to the bond of fraternalism. We are proud of our Membership and how we connect, share, and make a difference in our communities.

Here are some of the treasured recipes of Royal Neighbors Supreme Officers and other Members from 1960 or earlier.

Savory Zucchini


3 slices of bacon, diced
1 cup thinly sliced sweet onions
3 young zucchini, sliced
3/4 tsp. salt
1/8 tsp. pepper
8 oz. can of tomato sauce


Wash the zucchini, but do not peel. Slice ¼ inch thick and set aside. Fry out the diced bacon, add the sliced onions, and cook slowly to light brown. Add the sliced zucchini and sprinkle with salt and pepper. Put the tomato sauce over the top and mix thoroughly. Cover the mixture and cook over low flame/heat until the zucchini is tender and the tomato sauce is well absorbed. Stir occasionally to prevent sticking.

Submitted by Deputy Helen Jenkins, Perth Amboy, New Jersey

Mother’s Nut Bread


2 eggs
1 cup sugar
1 ½ cups milk
4 cups sifted flour
4 tsp. baking powder
1 tsp. salt
1 cup walnuts


Beat eggs well. Add sugar and beat again. Add milk alternately with flour (to which baking powder and salt was added). Add nuts and place in 2 well-greased loaf pans. Let rise for 20 minutes. Bake for 50 minutes at 325 degrees. Cool 15 minutes. Remove from pans.

Submitted by Deputy Audra M. Loomis, Garden City, South Dakota

Chicken Casserole


1 cup cooked rice
1 cup diced cheese
1 cup diced celery
1 cup diced cooked chicken
1 cup crackers or dry bread crumbs
2 tbsp. butter
1 small chopped onion
2 eggs, beaten
1 cup milk
½ tsp. salt


Mix above ingredients together and bake for one hour in a covered casserole at 325 degrees.

Submitted by Deputy Ethel Johnson, Wayland, Missouri

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If you have a family recipe you’d like to share, please send it to editor@royalneighbors.org.

View more recipes at theroyalneighbor.org/recipes