Here’s a cookie recipe that uses M&M’s chocolate candies and Gold Medal Flour, it was either clipped from a promo sheet or maybe a magazine, date unknown but likely the 1980’s or 1990’s. Recipe is typed below along with a scanned copy.

Chocolate Chipper Champs

1 1/3 cups packed brown sugar
3/4 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups GOLD MEDAL All-Purpose Flour
1 cup “M&M’s” Plain Chocolate Candies
1/2 cup chopped nuts
1 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 350°. Mix brown sugar, margarine, vanilla and eggs in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 3 inches apart onto lightly greased cookie sheet. Press 3 or 4 additional candies in each cookie if desired. Bake until light brown, 10 to 12 minutes. Cool slightly; remove to wire rack. About 2 1/2 dozen cookies.

This recipe was clipped from a magazine (1986). Recipe is typed below along with a scanned copy.

Rhubarb Coffee Cake

1/2 cup butter
1 cup sugar
1 egg, beaten
2 cups flour
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
3-4 cups diced rhubarb
1/2 cup orange marmalade

Cover rhubarb with boiling water, immediately drain. Stir marmalade through rhubarb, set aside. Mix remaining ingredients, pour into buttered 9x 13 inch pan. Spread rhubarb-marmalade mixture over batter, bake at 350° for 40 minutes or until browned. Frost with powdered sugar icing, if desired.

I’m drawing a blank as to what to call this dish, a saucy/cheesy sandwich casserole? This was clipped from a magazine published in 1986. Recipe is clipped below along with a scanned copy.

Bacon Delight

1 tablespoon cornstarch
2 cups canned tomatoes
1/2 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon pepper
6 slices bread
6 slices cheese
6 slices bacon

Put tomatoes through a sieve. Heat puree in double boiler. Add cornstarch to thicken, stirring frequently. Add seasonings. Arrange slices of bread in shallow baking dish. Cover with cheese, then with tomato mixture, place bacon on top. Bake at 400° until bacon is crisp.

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

Layered Cranberry Salad

FIRST LAYER

Three-oz. pkg. lemon gelatin
One-third cup sugar
One cup boiling water
Three-fourths cup cold water
One cup ground fresh cranberries

SECOND LAYER

Three-oz. pkg. lime gelatin
One-half tsp. salt
One cup boiling water
One-fourth cup cold water
One cup sour cream

Dissolve lemon gelatin and sugar in one cup boiling water. Add three-fourths cup cold water. Chill until slightly thickened. Stir in ground cranberries; pour into one and one-half quart mold. Chill until set, but not firm.

Meanwhile, dissolve lime gelatin and salt in one cup boiling water; add one-fourth cup cold water. Blend in sour cream. Chill until slightly thickened; then spoon over cranberry layer in mold. Chill until firm. Unmold.–Yields about 10 to 12 servings.

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

Turkey Tetrazzini

*1 7 oz. pkg. spaghetti
*1/4 c. oleo
*1 can mushrooms, drained
*1 small onion, chopped
*1 1/2 tsp. lemon juice
*1/3 c. flour
*1 tsp. salt
*2 c. turkey broth
*1/2 c. dairy half & half
*2 1/2 c. cooked, cubed turkey
*1 c. bread crumbs

Cook spaghetti, breaking into 2″ pieces. Saute mushrooms and onion in oleo and lemon juice for 3-5 min. Stir in flour and salt. Cook over low heat until smooth and bubbly. Stir in turkey broth. Cook and stir until thick. Add half and half and turkey to broth mixture. Pour over spaghetti and mix well in 12x8x2 baking dish. Sprinkle with bread crumbs. Bake uncovered 25 to 30 min. Let stand 10 min. Serve.

This recipe was clipped from a magazine published in 1986. The bottom of the page states that the recipes on the page were supplied by the U.S. Department of Agriculture. Recipe typed below along with a scanned copy.

Turkey-Broccoli Casserole

4 ounces (about 3 cups) uncooked noodles
1 package (10 ounces) broccoli spears, frozen
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
1 cup shredded processed cheddar cheese
3 cups cooked, diced turkey

Cook noodles and broccoli as directed on packages, drain. In saucepan melt butter or margarine, stir in flour and seasonings. Add milk slowly, cook, stirring constantly, until thickened. Remove from heat, add cheese, stir until melted. Dice broccoli stems, leave flowerets whole. Place noodles, broccoli stems and turkey in an 8 x 8 x 2 inch baking dish, pour cheese sauce over ingredients in baking dish. Arrange broccoli flowerets on top, pressing them into sauce. Bake, uncovered, at 350° for about 25 minutes or until bubbly. Makes six 1 cup servings.

This recipe was clipped from a magazine published in 1986. The bottom of the page states that the recipes on the page were supplied by the U.S. Department of Agriculture. Recipe typed below along with a scanned copy.

Turkey Gumbo Soup

3 cups turkey or chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
1 package (10 ounces) okra, cut, frozen
1 can (16 ounces) chopped tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup uncooked rice
2 cups cooked, diced turkey

Heat broth to boiling, add vegetables, seasonings, rice and turkey. Cover and cook slowly for 15 minutes, until vegetables and rice are tender. Makes six 1 cup servings.

This is a newspaper clipping for old-fashioned orange cookies, date unknown. Recipe is typed below along with a scanned copy.

Pappy’s Are Favorites

STIR UP a batch of Pappy’s Old-Fashioned Orange Cookies. They’ve been a favorite with teachers at Highland Junior High School in Barberton ever since Principal Charles A. Seese served them at a faculty gathering.

Here’s his recipe: Mix together 2 cups sugar, 1 cup butter and 3 eggs. To this add 1 cup sour milk (or buttermilk) mixed with 1 teaspoon soda. After mixing well add the juice and grated rind of 2 oranges. Mix thoroughly. Add gradually 4 1/4 cups sifted flour and 1 teaspoon baking powder. Drop by teaspoonfuls on a greased cookie sheet.

Bake at 375 degrees until the edges of the cookies are a delicate brown. Frost with icing made by blending 1 pound powdered sugar, 2 teaspoons butter and the juice and rind of 1 orange. Makes 6 dozen.