This recipe was clipped from a newspaper, date unknown but it was when pot roast was 58¢ a pound and frying chicken 29¢ a pound (advertisement on back). Recipe is typed below along with a scanned copy.

Scalloped Potatoes

Six medium potatoes (2 lbs.)
One-fourth cup butter
One-third cup chopped fresh onion
Two tbsps. flour
Two tsps. salt
One-half tsp. dried leaf thyme (optional)
Three cups milk

Pare potatoes, cut into one-eighth-inch slices; place in greased 2-quart casserole or baking dish.

In medium saucepan, melt butter, add onion; cook until tender. Blend in flour, salt and thyme. Remove from heat; stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil.

Pour over potatoes in casserole. Cover and bake in pre-heated 350-degree oven 30 minutes; uncover and bake about one hour longer, or until potatoes are tender.

–Yields 6-8 servings.

NOTE: For potatoes au gratin, add about three-fourths cup shredded cheese to cream sauce and stir until melted.

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

Tuna Delight

1 small package of noodles
1 can of mixed vegetables, drained
1 6½ ounce can of tuna, drained
1 can of cheddar cheese soup
2 tablespoons of butter or margarine
1/4 cup milk

Boil the noodles, then drain and place in a deep skillet.

In a saucepan, mix the cheddar cheese soup, mixed vegetables and tuna with the butter and milk. Simmer until the mixture is hot.

Spoon mixture over the noodles and mix well.

Heat until warmed through. Serves 5 to 7.

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

Tuna a la King
With toast-cube topper–

1/2 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon minced onion
2 tablespoons butter or margarine
1/4 cup enriched flour
1 1/2 cups milk
1 6½- or 7-ounce can (1 cup) tuna, flaked in large pieces
1/4 cup diced pimiento
1/4 teaspoon salt
***
Toast Cubes

Cook celery, green pepper, and onion in butter till tender but not brown. Blend in flour; add milk gradually, stirring constantly till thick. Add tuna, pimiento, and salt. Heat thoroughly. Top with Toast Cubes: Toast 2 slices day-old bread. Spread with butter or margarine and sprinkle with seasoned salt. Cut toast into 1-inch cubes. Makes 6 servings.

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

Molded Tuna Salad

Soften 1 tablespoon (1 envelope) unflavored gelatin in 1-2 cup cold water and dissolve over hot water. Cream 1 (3 ounces) package cream cheese and 3-4 cup mayonnaise together. Add gelatin, 1 (7 ounces) can tuna fish, 1 cup shredded carrots and 1-4 cup sliced sweet pickles and mix lightly. Pour into mold and chill until firm. Six servings.

Here’s a quick recipe clipped from a magazine that was a promo piece for Hidden Valley Ranch. Date unknown. Recipe is typed below along with a scanned copy.

Hidden Valley Ranch
Ranch Burgers.

Add 1 packet (1 oz.) of Hidden Valley Ranch Original Ranch Salad Dressing Mix to 1 lb. ground beef, mix well. Form into 4 patties and grill or broil until done.

Serves 4.

Here’s a paper recipe card for burgers, date unknown. Recipe is typed below along with a scanned copy.

BAJA BURGERS

1 pound lean ground beef
1/2 cup crushed corn chips
Salt
Pepper
1 can (8 ounces) tomato sauce with onions
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
4 French rolls, split and toasted
1/4 cup sliced stuffed olives
1/4 cup shredded Cheddar Cheese

Mix beef and corn chips; shape into 4 oblong patties to fit rolls. Sprinkle with salt and pepper. Cook in skillet turning once, about 8 to 10 minutes. Combine tomato sauce with onions, garlic salt and chili powder; add to skillet and simmer a few minutes to blend flavors. Place burgers on bottom halves of rolls and top with sauce, olives and cheese. Cover with roll tops. Makes 4 servings.

There’s no distribution information on this recipe card but I believe it could be a promo piece for Wheat Chex cereal since it’s one of the ingredients. Date of publishing is unknown but likely 1980s-2000s. Recipe is typed below along with scanned copies of both front and back.

Barbecue Burgers
Broil or grill these pleasantly spicy hamburgers

1 egg, slightly beaten
1 1/2 teaspoons onion powder
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon chili powder
2 tablespoons barbecue sauce
1 1/2 cups Wheat Chex cereal crushed to 1/2 cup
1 1/2 pounds lean ground beef

Combine first seven ingredients. Blend well. Mix in Wheat Chex crumbs and ground beef. Shape into six patties. Broil or grill 8-12 minutes or to desired doneness. Turn midway during cooking. Brush with additional barbecue sauce.

Surprise Burgers: Form into 12 thin patties about 4 1/2 inches in diameter (scant 1/3 cup). Combine one package (3 oz.) cream cheese, 1/4 cup chopped green onions with tops and 2 teaspoons barbecue sauce. Place rounded tablespoon in center of six patties. Cover each with second patty. Carefully seal edges. Broil or grill.

Makes 6 hamburgers.

This recipe was clipped from a magazine and is likely a promo piece for 3 Minute Brand Quick Oats since it’s mentioned as an ingredient. This meatloaf is interesting since it includes a cup of frozen hash browns. Date unknown, but probably 1980s or 1990s based on the information on the back of the recipe. Recipe is typed below along with a scanned copy.

DADDY’S FAVORITE MEAT LOAF
(Makes 10 Servings)

Meat Loaf

1 Cup 3 Minute Brand Quick Oats
2 Eggs
1/3 Cup Ketchup
1 Package (1.1 oz.) Beefy Onion Dry Soup Mix
1/2 Cup Water
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Coarse Ground Pepper
1 Cup Southern-Style Frozen Hash Brown Potatoes
2 Pounds Lean Ground Beef

Topping Glaze

1/2 Cup Ketchup
1/4 Cup Brown Sugar
2 Tablespoons Prepared Mustard

In medium bowl, beat eggs lightly; stir in remaining ingredients except meat. Add meat and mix well. Pat mixture into 9x5x3 inch loaf pan. Bake at 350° for approximately 1 hour.

During last 15 minutes of cooking, mix 3 topping ingredients and pour over meat loaf.