This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together).

CHEESY MACARONI AND CHEESE

2 cups macaroni
1 pkg. cheddar cheese (about 12 ounces)
1 pkg. mild colby cheese (about 12 ounces)
1 large can (13 ounce) condensed milk
4 eggs
1 stick butter or margarine
Salt and pepper

Cook the macaroni. Melt the butter and mix with the macaroni. Salt and pepper to taste. Grate the cheese and mix most of it with the macaroni. Beat the eggs. Blend together with the milk.

Put the macaroni in a casserole or baking dish and pour the milk and egg mixture over it until the liquid reaches the top of the macaroni. (You may have some leftover egg mixture). Spread the remaining cheese on top. Cook at 350 degrees until the cheese on the top becomes brown and bubbly.

This recipe was clipped from a newspaper and pasted onto an index card, it must have been a favorite for the cook who clipped this because it’s stained pretty heavily. This was found in a large collection and the date is unknown. Recipe is typed below along with a scanned copy.

CORNED BEEF CASSEROLE

1 pkg. (8 oz.) medium noodles
3 tblsp. butter
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups (8 oz.) cubed Cheddar cheese
1 can (12 oz.) corned beef, broken into pieces
1 can (10 1/2 oz.) condensed cream of chicken soup
1 cup milk
1/4 cup fine dry bread crumbs
1 tblsp. butter, melted
Green pepper rings

Cook noodles according to package directions; drain. In a small skillet melt 3 tablespoons butter; add onions and green pepper and saute 5 minutes. Into buttered 2 1/2-quart casserole layer one-half of the noodles, one-half of the onion-green pepper mixture, 1 cup Cheddar cheese and all of the corned beef. Repeat layers of noodles, onion – green pepper mixture and cheese. Stir together soup and milk; pour over casserole. Combine bread crumbs with melted butter; sprinkle over top. Bake in a preheated 350-degree oven 40 minutes. Garnish with green pepper rings. Makes 6-8 servings.

This recipe was clipped from a magazine and is a promo piece for Betty Crocker’s Snackin’ Cake mix, date unknown. Recipe is typed below along with a scanned copy.

Betty Crocker
Snackin’ Cake
Nutty Good Banana Bread

Heat oven to 350°. Grease bottom only of loaf pan, 9x5x3 or 8½x4½x2½ inches. Prepare 1 package Betty Crocker Snackin’ Cake banana walnut cake mix as directed except – mix in bowl. Stir in 1/2 cup Gold Medal all-purpose flour and 1 egg with the water. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 50 minutes. Cool 10 minutes; remove from pan.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Increase flour to 2/3 cup and water to 1 cup plus 2 tablespoons.

Try with Betty Crocker Snackin’ Cake applesauce raisin or date nut cake mix.

This recipe was clipped from the American Home magazine that was published from 1928 to 1977, date of this clipping is unknown. Recipe is typed below along with a scanned copy of both sides.

Company Chicken
Preparation time: 1 1/2 hrs.

2 3-lb. fowls cut up
salt, pepper
flour
4 tbs. fat
2 cups tomato juice
1/2 cup celery
3 tbs. chopped onion
2 bay leaves
hot cooked rice
1/2 cup milk or 1/4 cup evaporated milk and 1/4 cup water

SPRINKLE chicken with salt and pepper; dip in flour and brown thoroughly in the hot fat. Add tomato juice, celery, onion, and bay leaves. Cover with a tight lid and bake in a moderate oven 350°F for 1 hour. Remove chicken from pan onto platter of cooked rice. Add the milk to the gravy in the pan, stirring constantly for 3 minutes on top the stove. Serve gravy over chicken.

Serves: 6-8
280 cal. per serving
Source of vitamins C, B complex

Tested in THE AMERICAN HOME KITCHEN

This recipe was clipped from the American Home magazine that was published from 1928 to 1977, date of this clipping is unknown. Recipe is typed below along with a scanned copy of both sides.

Broccoli–Sour Cream Sauce
Preparation time: 35 min.

2 bunches broccoli
Sour cream sauce:
2 tbs. finely chopped onion
2 tbs. butter or margarine
1 1/2 cups sour cream
2 tsp. sugar
1 tsp. vinegar
1 tsp. salt
dash of pepper
1/4 cup chopped peanuts

TRIM and wash broccoli and cook in boiling salted water until tender. Melt butter in the top of a double boiler over hot water, add onion and cook until soft. Add sour cream, sugar, vinegar, and seasonings and cook for 10 minutes. To serve: Pour sauce over broccoli and sprinkle with chopped peanuts.

Serves 6-8
300 cal. per serving
Source of vitamins A, B complex

Tested in THE AMERICAN HOME KITCHEN

This recipe was clipped from the American Home magazine that was published from 1928 to 1977, date of this clipping is unknown. Recipe is typed below along with a scanned copy of both sides.

Peach Sherbet
Preparation time: 25 min.
(3 hrs. for freezing)

2/3 cup sweetened condensed milk
1/3 cup lemon juice
1/4 cup peach syrup or cold water
2 tbs. melted butter or margarine
1 1/2 cups peach pulp
1/8 tsp. salt
2 egg whites stiffly beaten

COMBINE milk, lemon juice, peach syrup, and melted butter. Add peach pulp and salt and fold in stiffly beaten egg whites. Pour into refrigerator tray and freeze until partially set. Turn into a chilled bowl and beat until smooth but not melted. Return to refrigerator tray and freeze (about 3 hours).

Serves: 6-8
156 cal. per serving
Source of vitamins A, C

Tested in THE AMERICAN HOME KITCHEN

This vintage recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sausage Casserole for Picnics

1 pound tiny pork sausages
1 8-ounce package noodles
1 small onion, chopped
1 tablespoon finely minced parsley
3 tablespoons fat from sausage
3 tablespoons flour
1 1/2 cups milk or thin cream
Salt and pepper

Fry pork sausages until nicely browned, then add onion and parsley and fry until browned. Cook noodles in boiling salted water until tender. Make a cream gravy with fat, flour and milk. Arrange in alternate layers with noodles and sausages in casserole. Top with buttered crumbs. Bake at 350 degrees about 30 minutes. Serves 6.

Tested Recipe From Mary Cullen’s Cottage
Household Arts Service of
THE JOURNAL, Portland, Oregon

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

Cheese-Broccoli-Ham Casserole

12 slices white bread, frozen
3/4 lb. sliced process cheese
1 pkg. (10 oz.) frozen chopped broccoli
1 can (12 oz.) leftover ham or canned lunchmeat cut in chunks
1 pimento, chopped
6 eggs, slightly beaten
3 1/2 cups of milk
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon dry mustard

Using a doughnut cutter, cut 12 doughnuts and holes from 12 slices of frozen bread. Fit leftover pieces in the bottom of a buttered baking dish (9×12 inches) and cover the bread with cheese slices, then broccoli, then ham and 1/2 of the pimento.

Arrange doughnuts and holes over the top of the casserole.

Combine eggs, milk, onion, salt and dry mustard, mixing well. Pour over the casserole and cover with plastic wrap. Place in the refrigerator for six hours or overnight.

Bake the casserole uncovered at 325 degrees for 1 to 1 1/2 hours. Remove from the oven and decorate with remaining pimento before serving. Serves 12.