This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Swiss Chicken Curry

1 1/3 pounds boneless chicken breasts
1 cup uncooked long grain white rice
1 1/2 cups water
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 1/4 teaspoons curry powder
1 cup grated Swiss cheese, approximately 1/3 pound

In a 2 1/2 quart baking dish place rice, then chicken. Mix water and spices in a 2 cup measuring cup and pour over chicken and rice. Bake covered at 375° for 30 minutes. Check to make sure rice isn’t dry. If all water has evaporated and rice looks dry, add another 1/4 cup water. Return to oven, bake covered at same temperature for another 30 minutes or until chicken is done. Remove from oven, add cheese, return to oven until cheese is melted (do not let cheese brown). Remove from oven, stir cheese into rice and serve.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Delicious Chicken

4 boneless chicken breasts
1 can cream of mushroom soup
1 cup grated cheddar cheese
1 small can mushrooms
1 tablespoon butter or margarine

Cook chicken in boiling water with salt and pepper for approximately 45 minutes, drain. Saute mushrooms in saucepan with butter or margarine and pepper. Place chicken in casserole dish. Pour soup over chicken. Sprinkle grated cheese over top. Top with sauteed mushrooms and butter. Bake at 350° until cheese is bubbly.

These two recipes were clipped from a newspaper and found in a large collection, date unknown. Recipes are typed below along with a scanned copy (they were spread across three columns so I snipped them together for the scan).

NO-PEEK CHICKEN I

1 box Uncle Ben’s long grain and wild rice with herbs
1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1 soup can cold water
1 tsp. parsley
Dash curry powder
6 to 8 pieces chicken
1 package Lipton onion soup mix

Lightly grease casserole dish. Mix together first six ingredients and pour into casserole. Arrange chicken on top. Sprinkle with onion soup mix. Seal with foil and bake at 350 degrees for 2 1/2 hours. Don’t peek!

NO-PEEK CHICKEN II

10 pieces chicken
1 cup Uncle Ben’s rice
1 package Lipton’s onion soup mix
1 can cream of mushroom soup
1 1/2 cans water

Butter a flat baking dish. Spread rice evenly in dish. Top with chicken. Sprinkle onion soup over chicken. Combine mushroom soup with water and pour over all. Cover with foil and bake at 325 degrees for two hours.

This is the back of a promo recipe card (paper) that’s likely from Cracker Barrel since its cheddar cheese is listed as an ingredient. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Crepes Marquis

3 eggs, beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk
* * *
1/2 cup chopped onion
1/2 cup chopped green pepper
8 slices crisply cooked bacon, crumbled
1 3-oz. can sliced mushrooms, drained
2 cups (8-oz.) shredded Cracker Barrel Brand Sharp Natural Cheddar Cheese
1 8-oz. can tomato sauce

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter in hot, lightly greased skillet. Cook on one side only.

Cook onion and green pepper in small amount of bacon fat until tender; combine with bacon, mushrooms and 1 1/2 cups cheese. Fill each crepe with about 1/4 cup cheese mixture; roll. Place crepes in shallow baking dish; top with tomato sauce. Bake at 350°, 15 minutes. Sprinkle with remaining cheese and return to oven until cheese melts.

4 to 5 servings

This is the back of a promo recipe card (paper) that’s likely from Cracker Barrel since its cheddar cheese is listed as an ingredient. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Midwest Chowder

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups boiling water
1/4 cup Parkay margarine
1/4 cup flour
2 cups milk
1 10-oz. stick Cracker Barrel Brand Sharp Natural Cheddar Cheese, shredded
2 cups (1-lb. can) cream-style corn

Combine potatoes, carrots, celery, onion, salt and pepper; add water. Cover and simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.

6 to 8 servings

This is a promo recipe card (paper) that’s likely from Cracker Barrel since its cheddar cheese is listed as an ingredient. This was found in a large collection and is very similar to this handwritten recipe card, date unknown. Recipe is typed below along with a scanned copy.

Baked Chicken Salad

3 cups diced cooked chicken
1 1/2 cups sliced celery
1 cup (4-ozs.) shredded Cracker Barrel Brand Sharp Natural Cheddar Cheese
1 tablespoon chopped onion
1 tablespoon lemon juice
1 1/2 teaspoons salt
Dash of pepper
Kraft Mayonnaise
6 tomato slices
2 cups crushed potato chips

Combine chicken, celery, 1/2 cup cheese, onion, lemon juice, seasonings and enough mayonnaise to moisten; toss lightly. Place in a shallow 1 1/2-quart casserole; top with tomato slices. Bake at 350°, 35 minutes. Combine remaining cheese and potato chips; sprinkle on casserole. Return to oven until cheese melts.

6 servings

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Refrigerator rolls

3/4 cup shortening
3/4 cup sugar
3 eggs
1 cup milk, scalded
2 cups cold water
2 cakes yeast dissolved in 1/2 cup warm water
1 tsp. salt
7 1/2 cups flour

1. Cream shortening with sugar until blended. Add eggs and blend.
2. Scald the milk. Blend it with the two cups cold water and add to sugar mixture. Then add the dissolved yeast and salt.
3. Blend in flour and mix well. Cover with clean towel and put in refrigerator overnight.
4. The next day, roll out dough to desired thickness (rolls will double in size). Cut with floured cookie cutter or cut into squares. Let rise again until doubled in bulk.
5. Bake in preheated 350-degree oven for about 25 minutes, until golden brown.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Baked chicken

1. Cut any excess fat off chicken pieces, but leave on the skin. Brush well with melted butter or margarine.
2. Sprinkle on salt and pepper and a rather heavy layer of paprika. Place pieces on cookie sheet.
3. Bake in preheated 350-degree oven for about 90 minutes, basting at least twice with chicken broth, or until chicken is golden brown and tender.