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

Casserole

4 carrots (scraped)
Pork steak

Wrap carrot with meat with toothpicks & brown

Cover with

1 c. onion chopped
4 peeled potatoes
1 Lg can tomatoes

Cover & cook slowly until potatoes are done.

This is the back of a Treasure Cave Blue Cheese recipe card and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GOURMET POTATO CASSEROLE

MAKE: BASIC SAUCE–(See other side for recipe)

CUT: 2 to 3 cups (diced or sliced) cooked potatoes into 1 1/2 to 2 quart buttered casserole alternating layers of potatoes and sauce

BAKE: 300 to 325°F 30 to 40 minutes

REMOVE and CRUMBLE remaining 2 ozs. (1/2) TREASURE CAVE on top. Increase oven temperature to 350 to 400°F, and bake until cheese melts and browns slightly. Serves 4 to 6.

POPULAR VEGETABLE CASSEROLES

BLEND the BASIC SAUCE (see other side for recipe) with 1 1/2 to 2 cups any one or combination of green beans, cauliflower, broccoli, lima beans, whole onions, or 3 to 4 cups shredded spinach, lettuce, or other greens. (wilted out leaves will do)

BAKE in 1 to 1 1/2 quart buttered casserole 300 to 325°F 30 to 40 minutes

SPRINKLE with bread crumbs or canned French fried onions

Continue baking for 5 to 10 minutes to brown and crisp the topping. Serves 4

VARIATIONS in BASIC SAUCE

ADD: 1 tablespoon any one or more of the following: finely chopped onion, pimento, or green pepper

ADD: Whole or chopped mushrooms to suit

SEASON with 1 tablespoon concentrated dry chicken or beef stock or

SUBSTITUTE 1/3 cup consomme, beef stock, or chicken stock and
2/3 cup milk for the milk in the BASIC RECIPE

SUBSTITUTE condensed cream soups for the BASIC SAUCE (Cream of Mushroom, Cream of Celery, etc.)

NOTE: TREASURE CAVE RECIPES do not call for either salt or pepper. The characteristic flavor of well cured blue cheese is a combination of those flavors. If you desire more seasoning, increase the amount of TREASURE CAVE indicated in the recipes.

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

Chinese Tuna Casserole
(Makes 4 servings)

Add a crunch of chow mein noodles to a favorite tuna casserole.

7-ounce can chunk-style tuna, drained, flaked
3-ounce can chow mein noodles
1 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup broken cashew nuts
10-ounce can cream of mushroom soup
2/3 cup water
2/3 cup crushed potato chips

Combine tuna with noodles, celery, onion, green pepper, and nuts. Stir together soup and water; pour over tuna mixture. Stir lightly. Place in 1 1/2-quart casserole; sprinkle with potato chips. Bake in a moderate oven (350°) 35 to 40 minutes.

This is a promo recipe card from Treasure Cave Blue Cheese and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

“a TREASURE casserole!”

BASIC SAUCE

BROWN: 2 tablespoons flour
in: 2 tablespoons butter – until golden

BLEND in: 1 cup warm milk
2 ozs. (1/2) TREASURE CAVE SQUARE
(1/2 cup crumbled blue cheese)

Continue cooking and stirring until cheese melts

ADD: 3 tablespoons chopped green pepper
2 tablespoons chopped pimento

POUR over: 2 to 3 cups cooked noodles, rice, or macaroni in a 1 1/2 to 2 quart buttered casserole

For LENT–ADD canned tuna, salmon, or shrimp

When Meat is Desired–FRY and place on top 1 pound (8 patties) pork sausage, pork tenderloin or 4 medium thick pork chops

BAKE: 300 to 325° F. 40 to 45 minutes–Serves 4

TREASURE CAVE BLUE CHEESE

This recipe was clipped from packaging of some kind, likely a bag of Lipton noodles since it’s one of the required ingredients. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Exciting Main Dish Idea

Western Skillet Noodles

1 pound ground beef
2-1/3 cups water
1 pouch Lipton Noodles and Sauce–Beef Flavor Sauce
2 teaspoons chili powder
1 can (12 oz.) whole kernel corn with sweet peppers, drained
1 cup shredded cheddar cheese (about 4 oz.)

In medium skillet, brown beef; drain. Add water and bring to a boil; stir in noodles and beef flavor sauce and chili powder. Continue boiling over medium heat, stirring occasionally, 7 minutes. Add corn and 2/3 cup cheese. Simmer 5 minutes or until cheese is melted. Top with remaining cheese. Makes about 4 servings.

This recipe comes from the back of a promo recipe card from Minute Rice and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

TUNA-RICE FLORENTINE

1 cup Minute Rice
1 cup boiling water
1/2 teaspoon grated lemon rind
1/2 teaspoon salt
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon prepared mustard
2 cups drained, cooked spinach
1 can (7 oz.) tuna fish, drained
2 hard-cooked eggs, quartered
Thin strips pimiento (optional)

Measure long-grain Minute Rice, right from the box, into a shallow 1 1/2-quart baking dish. Stir in the boiling water, lemon rind, and salt. Combine mayonnaise, milk, and mustard. Stir into spinach. Spoon the mixture over center of rice in baking dish. Top with tuna fish. Cover and bake in hot oven (400°F.) for 20 minutes. Garnish with eggs and pimiento. Serves 4.

This recipe comes from the back of a promo recipe card for Minute Rice and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

SEVEN SEAS CASSEROLE

1 can (10 1/2 oz.) condensed cream of celery soup
1 1/3 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion (optional)
Dash of pepper
1 1/3 cups Minute Rice
2 cups cooked green peas
1 can (7 oz.) tuna fish, drained and flaked
1/2 cup grated Cheddar cheese
Paprika

Bring soup, water, salt, onion, pepper to a boil. Stir occasionally. Pour half into greased 1 1/2-quart casserole. Add Minute Rice, right from the box, making a layer over soup mixture. Add layer of peas; top with layer of tuna. Pour on remaining soup. Cover. Bake in moderate oven (375°F.) 10 minutes. Remove from oven; cut through mixture. Sprinkle with cheese, paprika. Cover; bake 5 to 10 minutes longer. Serves 4.

Here’s a promo recipe card from Minute Rice that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

TUNA-RICE DELIGHT

2 tablespoons butter
2 cans (7 oz. each) tuna fish, drained
1/4 cup chopped onion
1 tablespoon chopped chives
1 can (10 1/2 oz.) condensed cream of mushroom soup
2 cups water
2 cups cooked, cut carrots
1 teaspoon salt
1 tablespoon lemon juice
4 drops Tabasco sauce
Dash of pepper
1/2 teaspoon Worcestershire sauce
2 cups Minute Rice

Melt butter in skillet. Add tuna, onion and chives. Cook and stir for 3 minutes. Stir in soup, water, carrots, seasonings and long-grain Minute Rice, right from the box. Because you don’t boil it first, Minute Rice will gather in all those spritely flavors–blend them deep inside each fluffy, tender grain. Just cover skillet, cook over low heat, stirring occasionally, until liquid is absorbed–about 10 minutes (no time for flavors to steal away!). And your Tuna-Rice Delight will be ready to please 4 to 6 hungry people.