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I have 4-5 recipes I really loved from the past.  One was a dessert that took days to make and Hillsboroks was kind enough to  locate for me.  All these recipes came from magazines in those days. The book recipes I know exactly where they are and still make them.  

These recipes are rather vague memories from passing time.  One was Chinese lemon chicken that was very good and beautiful to look at compared to many lemon chicken recipes.  I remember it had julienne of carrots, green peppers, and green onions as sauce topping and bed of thinly sliced lettuce.  I thought it was forever lost recipe but just few days ago I finally found it googling.  It is called Lee Lum's Lemon Chicken and it is here too. Some interesting stories about this recipe written by late Nora Ephron https://www.newyorker.co...06/02/13/serial-monogamy  I am so happy to find this recipe and hoping it still tastes great.  

Two other recipes are even more vague.  One was called Vagabond and it used pita which was very new to me in the 70's along with ground beef and this sauce which made this sandwich.  I found several recipes called Vagabond using pita but not the one I am looking for.  Another recipe is very elaborate goulash using long, long list of ingredients.  

Do you have any recipes you are trying to locate?   

I don't really have any lost recipes myself, but I remember coming across this Facebook page and thinking it was a nice idea. Not sure how active the Facebook page is--they might be more active on Twitter, but I don't have a Twitter account.

How great is that!  I will certainly check it out.  I figure if people are searching for recipes then I would be interested too.  Thank you Whitewoods.

That is a great story Hillsboroks.  I love how you made the recipe into work of art too.  Just like Nora Ephron, i cooked very elaborate meals when I was younger.  Come home from work and started cooking after 7pm.  Ate most our meals after 9:30pm.  Then spent hours and hours  on weekends cooking.  I baked as much as I cooked then too.  I now marvel at the energy I had when I was younger.  Now it is much more simpler style of cooking focusing on one main recipe instead of multi recipes.  

Your strawberry pie sounds wonderful.   

What a great story, hillsboroks. When I was a kid, my mom baked something called cherry squares, which were like cherry pie bars. Sadly, our house burned down and she lost the recipe. She'd gotten it long ago from a neighbor, she thinks it was a back of the box recipe, and it was originally for Apple squares but my mom liked cherry better. It seems like it would not be a difficult recipe to recreate, but my mom and sisters and I have all tried, to no avail. I would love to be able to make them!

Skamper - what time frame would this recipe be from? I think I have several books from back of boxes that I can look at.  

I checked Best Recipes from the backs of boxes, bottles, cans and jars with apple and don't see it.  

I have a similar book at home that I'm gonna check too. You say the original recipe was for apple squares. I tried googling "apple pie squares old recipe". In the comments section on this page, someone mentions that they grew up on a recipe called Frosed Apple Squares from McCalls 1973 recipe cards collection. And Sharon, one of the commenters on this page, says her mother made this recipe from an old cookbook for over 60 years.

In answer to Rinshin's final question: yes, I'm still ISO that recipe for Best Blueberry Muffins which was part of a series of "best" recipes in Ladies' Home Journal; it called for both whole and mashed fresh blueberries. Maybe it will turn up somewhere but it's time to try another recipe.

I found one recipe using smashed and whole ones https://www.cuisinefiend...with-smashed-blueberries

Thank you, Rinshin.

bittrette, the Jordan Marsh blueberry muffin recipe (found e.g. on the King Arthur baking site) calls for mashing 1/2 c of the berries. I highly recommend this recipe, as do all the grandchildren & greatgrandchildren of my grandma Mary who made a batch any time we came to visit. On the KAF site they are called Famous Department store blueberry muffins.

Won't it be something if the lost LHJ recipe turns out to be the Jordan Marsh recipe!

It may very well be because the one I was searching for was only called Lemon Chicken and had to come from Bon Appetit or Food & Wine.  Did not know it was Lee Lum's Lemon Chicken from Pearls Restaurant in NYC.  

I was just doing housekeeping on my Chrome browser and I found the Jordan Marsh recipe at the New York Times!

The advantage of having it at the NYT is the commentary - it comes with over a thousand reader "notes." Many note writers suggested reducing the sugar, or using lemon zest instead of vanilla.

I can't post a link on the EYB site, but go to the NYT site and search "Jordan Marsh's Blueberry Muffins"

I hope it's not behind a paywall for you.

Now, speaking of lost muffin recipes, another recipe has gone missing and it's for pumpkin-cranberry muffins. I got it from a now-defunct small website on New England cooking, and after I converted it to a mini-muffin recipe I wrote it down on an index card and it became a staple.

After that junk-removal incident in my apartment I never saw that recipe card again. I looked for another recipe but no recipe that I could find came close except for one recipe from Taste of Home. Gee, I hope that's it. It's dairy-free and nut-free and it calls for canned pumpkin purée, oil, fresh or frozen cranberries, and pumpkin-pie spice, just like the one that went missing. (I mix my own pumpkin-pie spice.)

I'll use it until (if and when) the "real" recipe turns up somewhere.

My first port of call for lost web sites is archive.org and their Way Back Machine between them they have saved me hours of potentially fruitless searching for lost web sites. They have only let me down once and that was for the web site where I grabbed a recipe for homemade sausages. Thankfully printed it out (from my browser) but the Way Back Machine does not find anything for that one site.

The archive section has found me some of the Victorian era classics for baking and confectionery. Plus other books, which may or may not be out of copyright in my region.