This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

A BLENDER makes quick work of combining the ingredients for this grated potato casserole, Mrs. Morris said.

Grated Potato Casserole

One-half cup milk
Three eggs
One cup cubed Cheddar cheese
One-half medium-sized onion
Three potatoes, cubed
One-half tsp. salt
One-fourth tsp. pepper

Put ingredients in blender in order listed. Blend until all potatoes are grated. Do not over blend. Pour in greased 9×9-inch baking pan. Bake in preheated 375-degree oven 35 minutes. If desired, garnish with green pepper rings.

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

Tuna Noodle Loaf

Two cans (6½ to 7-oz. each) tuna
One cup chopped celery
One-half cup chopped onion
One-third cup margarine or cooking oil
One-fourth cup flour
One and one-half tsps. salt
One-half tsp. paprika
Two cups milk
Three eggs, beaten
Two cups medium noodles, cooked and drained
Two tbsps. chopped pimiento or green pepper (optional)
One tbsp. lemon juice
One-half tsp. dill weed

Drain and flake tuna. Cook celery and onion in margarine or cooking oil (use drained oil from tuna) until onion is tender, but not brown.

Stir in flour, salt and paprika. Add milk; cook, stirring constantly, until thickened. Stir in eggs. Add remaining ingredients; mix well.

Pour into greased foil-lined 9x5x3-inch loaf pan. Bake in 350-degree oven about 60 minutes or until firm. Let stand 10 minutes. Remove from pan; remove foil.

–Yields six to eight slices.

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

The “pastry” for this pie is a savory mixture of ground beef and seasonings! The filling is truly hearty–rice and cheese in a zestful tomato sauce. It’s a dish that the whole family will enjoy whether you serve it for a week night or informal Sunday supper. Add a salad of Green Beans and Celery Vinaigrette, to balance meal.

Savory Rice Pie With Hamburger Crust

1 pound very lean ground beef
1/2 cup soft bread crumbs
1/4 cup chopped onion
1/4 cup chopped green pepper
1 1/2 teaspoons salt, divided
1/8 teaspoon oregano
1/8 teaspoon pepper
2 cans (8 oz. each) tomato sauce, divided
1 1/3 cups packaged pre-cooked rice
1 cup water
1 cup shredded sharp Cheddar cheese, divided

Combine ground beef, crumbs, onion, green pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce; mix well. Pat mixture firmly over bottom and sides of 9-inch pie plate. Pinch 1-inch flutings around edge; set aside. Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Spoon into meat shell. Cover with aluminum foil. Bake at 350° for 25 minutes. Remove foil cover, sprinkle remaining cheese over top; bake 10 to 15 minutes longer. Cut in wedges. Makes 6 servings.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Broccoli and rice casserole

1/2 cup oleo
1 20 oz. package frozen broccoli
1/2 cup chopped onion
1 cup uncooked rice
1 8 oz. jar Cheese Whiz
1 can cream of mushroom soup

Melt oleo in skillet. Add frozen broccoli and onion. Cook rice and add to onions and broccoli mixture. Stir in cheese and soup and place in a large casserole. Bake uncovered for 20 minutes at 350 degrees.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Broccoli Casserole

2 packages frozen chopped broccoli
1 can cream of mushroom soup
1 cup grated American cheese
1/2 cup chopped onion
1 cup mayonnaise
2 eggs

Cook broccoli for five minutes and drain. Combine rest of ingredients and add to broccoli. Place in buttered casserole and top with buttered bread crumbs. Bake in a 350 degree oven for about one hour and 15 minutes, or until knife inserted in center comes out clean.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

FARMER CHEESE CUSTARD PIE

Bake at 425° for 8 minutes, then at 325° for 50 minutes.

Makes 8 servings at 170 calories each.

1 eight-inch frozen pie shell
3 eggs
1 cup (8 ounces) farmer cheese
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup skim milk

1. Pre-bake the pie shell in hot oven (425°) 8 minutes. Remove from oven.
2. Combine eggs, farmer cheese, sugar, cornstarch, salt, lemon rind, lemon juice and skim milk in container of electric blender. Whirl until smooth. Pour into pie shell.
3. Bake in slow oven (325°) 50 minutes, or until a knife inserted near center comes out clean. Cool; refrigerate until serving time.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Complete single-dish main meals made easy, quick and creamy, thanks to PET. Because PET’s so rich it’s like cooking with cream, yet it costs so much less. That’s why it’s the Cream of Evaporated Milk!

PET’s
Chicken and Broccoli Au Gratin

1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon curry powder
dash pepper
1 can (4 oz.) sliced mushrooms
1 tall can (13 fl. oz.) PET Evaporated Milk
1 package (10 oz.) frozen broccoli spears, cooked and drained
1 chicken, cooked and cut in large cubes
1 cup (4 oz.) shredded Monterey Jack cheese

Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder, pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 13 x 9-inch baking dish. Pour sauce over. Top with cheese. Bake at 375°F for 20 minutes, or until bubbly around edges. Cool 15 minutes before serving. Makes 6 servings.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

MOM’S CHICKEN PIE

4 cups bite-size pieces cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (10 3/4 ounces) condensed chicken broth
1/2 teaspoon dried tarragon
1 can (16 ounces) peas and carrots, drained
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups buttermilk
1/2 cup butter (not margarine), melted

Heat oven to 350°. Place chicken in lightly greased 13x9x2-inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl; add buttermilk and butter. Stir to form a thin dough; pour evenly over chicken mixture. Bake uncovered about 1 hour until crust rises to top and browns lightly. Makes 6 servings.