This recipe was clipped from a newspaper, date unknown. Basic instructions for cooking a tip roast, recipe is typed in full below along with a scanned copy.

TIP ROAST

3 1/2 TO 8-POUND BEEF TIP ROAST

Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow oven (325° F.) to desired degree of doneness: 140° F. for rare; 160° F. for medium. For a 3 1/2 to 5-pound roast, allow 35 to 40 minutes per pound, depending on desired doneness. For a 5 to 8-pound roast, allow 30 to 35 minutes per pound.

For easier carving, allow roast to “set” in a warm place 15 to 20 minutes after removal from oven. Since roast usually continues to cook after removal from oven, it is best to remove it about 5° F. below the temperature desired.

This recipe was clipped from a newspaper, the coupons on the back are dated 1977. Is this the real Kentucky Fried Chicken recipe? Not likely but why not try it and see how close it is :). Recipe is typed below along with a scanned copy.

Kentucky Fried Chicken

3 pounds chicken parts, cut into small pieces
2 packages (six-tenths of an ounce) Italian salad dressing mix
3 tbsps. flour
2 tsps. salt
1/4 cup lemon juice
2 tbsps. butter, room temperature
1 1/2 cups pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper
1 cup milk
24 ounces vegetable oil for frying

1. Wipe chicken dry. Combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl; cover and refrigerate for several hours.
2. Combine pancake mix with spices. Dip chicken parts into milk and then into pancake mixture. Dust off excess.
3. Heat oil in large skillet and fry pieces until lightly browned, about four minutes on each side. Place chicken in shallow pan and spoon any remaining milk over pieces. Seal with foil. Bake at 350 degrees for one hour. Uncover and bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves six to eight.

This recipe was clipped from a newspaper, date unknown but is probably from the 1970s. The recipe is typed out below along with a scanned copy.

A ZESTY SAUCE peps up chicken in this recipe from a Cuyahoga Falls reader.

Oven Barbecued Chicken

Three lbs. chicken pieces
Two medium onions, cut in one-fourth-inch slices
One-half cup chopped celery
One-fourth cup salad oil
One cup catsup
One cup water
One-fourth cup lemon juice
Two to three tbsps. Worcestershire sauce
Two tbsps. brown sugar
Two tbsps. vinegar
Two tbsps. prepared mustard

Brown chicken pieces in oil in Dutch oven or large skillet. Remove chicken from oil; set aside. Add onions and celery to skillet; cook until tender. Place chicken, onions and celery into large casserole or Dutch oven. Combine remaining ingredients; pour over chicken mixture. Cover and bake in preheated 325-degree oven one and one-half hours. Baste occasionally and skim off excess fat before serving.–Yields six servings.

I believe this recipe was clipped from a Corning glass pie plate insert since the back of the recipe has the “Corning Promise” and 10″ Pie Plate written across the top. The paper is not magazine page quality, but has full color on the back. Date is unknown, this comes from a large collection of old recipes.

PEACH AND SOUR CREAM PIE
8 to 10 Servings
Approximately 40 min. to bake

Filling:

3/4 cup light brown sugar, firmly packed
1/2 teaspoon salt
2 tablespoons flour
1 cup cultured sour cream
2 egg yolks
3 cans (1 lb. 1 oz. each) sliced yellow freestone peaches in extra heavy syrup, drained well
1 tablespoon flour

1. Pastry: Line a 10″ Pyrex brand pie plate with unbaked pastry. Refrigerate until needed.
2. Filling: Mix brown sugar, salt and two tablespoons flour in a 1-quart bowl. Mix in the sour cream until well blended.
3. Beat the egg yolks until thick and lemony in color. Add to the sour cream mixture and blend thoroughly.
4. Mix one-half of the sour cream mixture with the drained peaches in a medium bowl.
5. Sprinkle one tablespoon flour over the unbaked pie crust. Arrange the peaches on top. Pour the remaining half of the sour cream mixture over the peaches.
6. Bake in a preheated 425°F., hot oven for 10 minutes. Reduce setting to 350°F., moderate oven and continue baking for 30 minutes.
7. Serve warm for full flavor.

This recipe clipping looks to be part of a label (for a can of Kroger Pineapple Juice maybe) as there is a bit of glue residue on the back. Date is unknown.

PINEAPPLE SALAD DRESSING
a Jean Allen recipe

1 cup Kroger Pineapple Juice
2 tablespoons butter or margarine
2 tablespoons All Purpose Flour
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
2 tablespoons sugar
1 egg, beaten
1 tablespoon lemon juice
2 tablespoons commercial sour cream

Melt butter or margarine in small saucepan. Combine flour with seasonings; blend into butter or margarine. Add sugar and pineapple juice. Cook over high heat, stirring constantly, until thick and smooth.

Stir a little hot syrup into egg; then return mixture to saucepan. Cook over low heat, stirring constantly, about 1 minute longer. Add lemon juice. Cool; mix with sour cream. Serve on fruit salads.

Makes about 1 1/4 cups dressing.

This recipe was clipped from a newspaper, date unknown but probably the 1960s or 1970s. It was found in a large collection of recipes dating from the 1950s through the 1980s. Recipe is typed below along with a scanned copy.

EVERY bride knows that chicken dishes help balance the food budget. This dish can be assembled the night before or in the morning and refrigerated, then whoever gets home first can pop it in the oven.

Oven Herb Chicken

One broiler-fryer chicken, quartered
One tsp. grated lemon rind
Two tbsps. lemon juice
One-eighth tsp. basil, crushed
One-fourth tsp. oregano, crushed
One can cream of mushroom, chicken or celery soup

Place chicken in two-quart baking dish. Combine remaining ingredients; spoon over chicken. Cover; bake in preheated 325-degree oven one hour or until chicken is tender.

This is an old handwritten recipe written on a white index card that has aged and yellowed a bit. It must have been a family favorite since there are ingredient quantities provided for three different sizes of the cake. Date is unknown. Recipe is typed below as-is along with a scanned copy that you can click to view larger.

Hickory Nut Cake
350 — 40 – 45 min

1/2 c Crisco
1 c sugar
2 eggs
1 1/2 c. flour
2 teasp B. pdwr
1/2 teasp salt
1/2 c milk
1/2 c chopped nuts
1 teasp Vanilla

Use 2 extra tables. Flour for coat nuts.

8×8 pan

Double – Long Loaf Pan

1 c Crisco
2 c sugar
4 eggs
3 c. cake flour
4 teas B. pdwr
1 teas salt
1 c milk
1 c chop nuts
2 teas Vanilla

1 1/2 Recipe

3/4 c Crisco
1 1/2 c Sugar
3 eggs
2 1/2 c flour
3 teasp B. pdwr
3/4 teasp salt
3/4 c milk
3/4 c nuts
1 1/2 teas Vanilla

This comes from a large collection of recipes all from the same cook. Date is unknown. Recipe is typed below along with a scanned copy.

Chicken Casserole
350° for 1 hr.

1 can mushroom soup
1 can cream of chicken soup
2/3 cup milk
1 can chow mein noodles
2 to 3 cups cooked diced chicken

Sprinkle over top crushed cornflakes or potato chips.