This recipe was clipped from what looks like a newsletter and published in 1956. Recipe is typed below along with a scanned copy.

ST. JOSEPH RECIPE OF THE MONTH

Turkey Noodle Scallop

2 cups diced cooked turkey
1/4 cup chopped onion
3 cups medium white sauce
3 cups cooked noodles
1/2 cup grated cheese
1/2 cup green peas

Add onion to sauce. Place layers of noodles, peas, turkey, cheese and sauce in greased baking dish. Sprinkle bread crumbs over top. Brown in a moderately hot oven about 20 minutes.

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

SOUPER MEAT ‘N POTATOES PIE

1 can Campbell’s Cream of Mushroom Soup
1 pound ground beef
1/4 cup finely chopped onion
1 egg, slightly beaten
1/4 cup fine dry bread crumbs
2 tablespoons chopped parsley
1/4 teaspoon salt
Dash pepper
2 cups mashed potatoes
1/4 cup shredded mild cheese

Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley, and seasonings. Press firmly into 9-inch pie plate. Bake at 350° F. for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until done. Garnish with cooked sliced bacon if desired. Makes one 9-inch meat pie.

This recipe was clipped from a magazine and published in 1975. Recipe is typed below along with a scanned copy.

CRESCENT SAUSAGE ‘N CHEESE BAKE

8-oz. can Pillsbury Refrigerated Quick Crescent or Italian Flavor Crescent Dinner Rolls
8-oz. package (10) Swift Premium Brown ‘N Serve Sausages, thawed and sliced
2 cups (8 ozs.) shredded Monterey Jack or Swiss cheese
4 eggs, slightly beaten
3/4 cup milk
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Preheat oven to 425°. Separate Crescent dough into 2 large rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Seal perforations. Place sliced sausages over crust; sprinkle with cheese. Combine remaining ingredients; pour over cheese. Bake 20 to 25 minutes until deep golden brown. Refrigerate any leftovers. Serves 5 to 6.

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

BAKED CHEDDAR-SWISS STRATA

Bake at 325° for 40 minutes.
Makes 6 servings at 263 calories each.

8 slices protein bread, lightly toasted
1 cup shredded extra-sharp process American cheese
1 cup shredded process Swiss cheese
3 eggs
1 1/2 cups skim milk
1 teaspoon onion salt
Pinch of cayenne
1 teaspoon dry mustard

1. Trim crusts from bread. Place 4 slices of bread in bottom of an 8-inch-square baking dish. Sprinkle bread with half of the shredded American and Swiss cheeses. Place remaining bread slices over cheese; top with remaining cheese.
2. Beat eggs slightly in mixing bowl; add skim milk, onion salt, cayenne and dry mustard. Beat lightly; pour over bread in baking dish. Let stand 20 minutes.
3. Bake in slow oven (325°) 40 minutes, or until set and browned.

This recipe was clipped from cardboard packaging of some kind, likely a box of Creamettes Elbow Macaroni since it’s one of the ingredients required. Date unknown. Recipe typed below along with a scanned copy (I have two different clippings of this recipe, both scanned below).

BROCCOLI TOPPED TUNA RECIPE

1 (7 oz.) package Creamettes Elbow Macaroni, 2 cups uncooked
1 (16 oz.) jar Cheez Whiz Pasteurized Process Cheese Spread
2 (10 3/4 oz. ea.) cans Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
2 (6 1/2 oz. ea.) cans white tuna in water, drained, flaked
1 dash of black pepper
8 spears of broccoli or 1 (10 oz.) package frozen broccoli spears, partially cooked

Prepare Creamettes Elbow Macaroni according to package directions. Drain. Reserve 1/2 cup Cheez Whiz Pasteurized Process Cheese Spread. In large bowl, combine Campbell’s Condensed Cream of Mushroom Soup, milk and remaining process cheese spread; stir in macaroni, tuna and pepper. Pour into 2-quart casserole dish. Bake in 375°F oven for 25 minutes; stir. Arrange broccoli in spoke-fashion on top of macaroni mixture. Top with reserved process cheese spread. Bake 5 minutes or until hot. Makes 8 servings.

Variation: To make 4 servings, use half of each ingredient except broccoli; bake in 1 1/2-quart casserole.

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

Fish Bake

1 lb. fish (turbot, haddock, etc.)
1 can cream of shrimp soup
15 soda crackers
2 tbsp. melted butter
1/4 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic salt or powder

Place fish in a baking dish in a single layer. Pour soup over fish and bake at 350 degrees for 30 minutes.

Crush crackers and combine with remaining ingredients. Sprinkle over fish and bake 10 additional minutes.

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 of the Month

BROCCOLI DIVAN

2 10 oz. pkgs. frozen broccoli or/small bunch of fresh broccoli
2 cups sliced cooked turkey or chicken
2 cans condensed cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded sharp processed cheese
1/2 cup soft bread crumbs
1 tbsp. butter or margarine, melted

Cook broccoli in small amount of boiling water till crunchy tender: drain. Arrange stalks in greased 11½x7½x1½ inch baking dish. Place turkey or chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey/or chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake 350° 25-30 minutes or till thoroughly heated. Serves 6-8.

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

Broccoli-Rice Casserole

1 10 oz. package of Frozen Broccoli
1 cup of instant rice
1 8 oz. jar cheeze whiz
1 can of cream of chicken soup (undiluted)

Mix all ingredients well and top with crumbs. Bake at 350 degrees, for 30 minutes.