This recipe comes from the back of a label of Montera Picante Sauce, dated 1982. Recipe is typed below along with a scanned copy (the type is really faint on the clipping).

CHILE CON QUESO

1 jar (8 oz.) Picante Sauce
1 1/4 cups cubed American or processed cheese
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded sharp Cheddar cheese
3 tablespoons milk
1 tablespoon butter or margarine
1/8 teaspoon garlic powder
Pepper, to taste
Tortilla chips

In a medium saucepan, combine 2/3 cup sauce with remaining ingredients except tortilla chips. Stirring frequently, simmer 10-15 minutes or until cheese is smooth and heated through. Top with remaining sauce. Serve with tortilla chips.

Makes about 2 3/4 cups

This recipe comes from the back of a label of Montera Picante Sauce, dated 1982. Recipe is typed below along with a scanned copy (the type is very faint on the clipping).

TEX-MEX SCRAMBLED EGGS

10 scallions, coarsely chopped
2 cloves garlic, minced
1 large green pepper, sliced into 1/4″ strips
1 medium zucchini, thinly sliced
5 tablespoons butter or margarine (reserve 3 tablespoons)
2/3 cup Picante Sauce
12 eggs, well beaten
1/3 cup shredded Cheddar cheese

In a medium skillet, saute scallions, garlic, pepper and zucchini in 2 tablespoons butter until vegetables are almost tender. Add sauce and simmer 5 minutes; set aside and keep warm. In a large skillet, melt reserved butter. Add eggs and cheese; scramble until desired consistency. Serve vegetable mixture over scrambled eggs.

Serves 6

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

Cheese Souffle
Mrs. C. L. Straw

Melt 3 tablespoonfuls butter, add 3 tablespoonfuls flour and cook together thoroughly. Add 1-2 cup American cheese, cut in small pieces and keep stirring until it partially melts and looks curdled, then add 3-4 cup of warmed milk very gradually. Continue stirring until cheese is melted and no lumps can be seen. Mix 3-4 teaspoonful dry mustard, 1 1-2 teaspoonful sugar, 1-8 teaspoonful cayenne pepper and 1-2 teaspoonful salt together, then add 2 teaspoonfuls water and stir well. Add seasonings to first mixture. Beat 3 egg yolks until thick. Add them to cheese mixture (still over low fire) and stir until mixture is like a thick custard. Remove from stove. When mixture is cool, beat egg whites until stiff, gently fold into cheese mixture. Now pour into a well buttered dish and set in pan of water in oven (375). Bake for 15 minutes then increase heat to 400 and bake 15 minutes more. Souffle will rise high and be a rich brown color when baked. Serve immediately.

This recipe was clipped from a newspaper and looks like it could be a promo piece for the brand “Clear Brook”. Not sure how old this is but the (partial) advertisement on the back shows fur coats for $99 (mink-dyed muskrat, dyed caracul, natural russian tiger and dyed fox). I guess they didn’t have PETA to contend with back in those days ;). Recipe is typed below along with a scanned copy.

THIS SOUFFLE STAYS ERECT!

3 tablespoons Clear Brook Butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
1 2/3 cups Wilson’s Certified Cheese
4 Clear Brook Eggs

Make a white sauce of butter, flour, milk, salt. Add cheese (grated). Remove from fire, add beaten yolks. Cool and fold into beaten egg whites. Bake in a casserole in a slow oven (300°F.) about 1 1/2 hours. Serves six.

When serving omelette, first break crust carefully with two forks.

P.S. For a “quickie” souffle, to be served at once, bake in a hot oven (425°F.) for 25 minutes.

Goodbye till next week. G. R.

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

No-crust zucchini quiche

4 small zucchini
6 eggs
1/2 onion
1/2 cup Romano cheese
2 tbsp. fresh parsley (1 tbsp. dry flakes)

Cut the zucchini in small circular pieces about 1/8-inch thick. Sautee the zucchini with the onion until almost tender but not brown. In a separate bowl, beat the eggs, and into that mix the cheese and parsley. Add the zucchini to the egg mix. Salt and pepper to taste. Put the mixture in a greased baking pan and cook at 300 degrees for about 30 minutes, or until it is firm and slightly brown on top.

This recipe was clipped from a magazine and found in a large collection, date unknown. The recipe directions are a bit unconventional and fun, I wonder who wrote it? Recipe is typed below along with a scanned copy.

CHEESE SOUFFLE

Make a cream sauce using 4 tablespoons butter or margarine, 4 tablespoons flour, 1 1/2 cups milk, 1 teaspoon salt and a few grains of cayenne. Do all this in the double boiler and stick by and stir like crazy all the while. When the sauce is thick and smooth, add 1/2 pound diced or grated Cheddar cheese. Stir until the cheese melts. Remove from heat and add 6 egg yolks, beaten well, until the sauce is all in a dither of smoothness and looks like the harvest moon. Stir constantly while you add the eggs. Cool the mixture–but little. Fold the cheese sauce into 6 egg whites beaten until stiff but not dry, cutting and folding the mixture until it’s like a newly married couple–nothing can part them. Pour into a 2-quart casserole. With a teaspoon draw a line around the mixture in the casserole one inch from the edge to form a crease which, when baked, forms a “top hat” on the souffle. Bake 1 1/4 hours in a slow oven, 300° F., and serve immediately. (And, from long experience, over a life lived right, it does no harm to set your casserole in a pan of hot water. Doesn’t cost a cent and pays off well.)

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

Quiche Lorraine

8 slices cooked bacon
1 9 inch unbaked pie shell
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup thinly sliced onion rings
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups undiluted CARNATION Evaporated Milk
3 beaten eggs

Crumble bacon in unbaked pie shell. Cover with cheese and onion. Combine flour, salt and pepper. Gradually stir in evaporated milk. Add beaten eggs to evaporated milk mixture; blend well. Pour over cheese and onions. Bake in moderate oven (375°) 30 to 40 minutes, or until knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Makes one 9 inch pie.

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

Cheese Strata

5 white bread slices
1 1/2 cups (6 ounces) shredded Cheddar cheese
3 beaten eggs
1 cup undiluted CARNATION Evaporated Milk
1/2 cup water
2 tablespoons instant minced onion
1/4 teaspoon salt
1/8 teaspoon white pepper

Trim crusts from bread slices. Arrange 2 slices and trimmings in bottom of 8 inch square baking dish. Sprinkle cheese over bread. Cut remaining 3 slices into 2 triangles each. Arrange over cheese. Combine remaining ingredients; mix well. Pour over bread triangles. Cover with plastic wrap; refrigerate several hours or overnight. Remove plastic wrap. Bake in moderate oven (350°) 35 to 40 minutes, or until golden brown. Makes 4 servings.