This promo recipe from Mazola Corn Oil was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

French Fried Shrimp

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1 tablespoon Mazola Corn Oil
1 1/2 pounds shrimp, shelled, deveined
1 quart Mazola Corn Oil

Combine flour, baking powder and salt. Mix together egg, milk and corn oil; add to flour mixture. Stir until smooth. Dip shrimp into batter; drain well.

Pour corn oil into heavy, sturdy, flat bottomed 3-quart saucepan, filling utensil no more than 1/3 full. Heat over medium heat to 375°F. Carefully add shrimp, a few at a time. Fry 2 to 3 minutes or until golden brown.

Serves 6.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hot Hamwiches

They bake in a well-seasoned cheese custard–

8 slices bread, crusts removed
Butter or margarine
2 cups ground cooked ham
2 tablespoons prepared mustard
2 cups grated process American cheese
3 slightly beaten eggs
2 cups milk
1/4 teaspoon salt
Dash pepper

Spread both sides of bread with butter; cut on the diagonal. Put a slice of bread in each of 4 greased individual baking dishes. Mix ham and mustard; spread over bread; sprinkle with cheese. Cover with remaining bread slices. Combine eggs, milk, and seasonings; pour over. Chill 1 hour. Bake in slow oven (325°) 45 minutes, or until golden brown.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Ham And Chestnuts

Three cups cooked ham, cut in strips
One-half cup chopped onion
Three tbsps. butter
Three tsps. flour
One-half lb. fresh mushrooms, sliced and sauteed
One cup whole water chestnuts, drained
Two cups sour cream

In butter, saute ham with onion until onion is tender, but not brown. Blend in flour. Add sour cream gradually, then the mushrooms and chestnuts. Stir over low heat until mixture thickens. Can be served over rice or noodles.

Serves 6.

This recipe was clipped from packaging of some kind, likely a box of Mueller’s lasagna noodles since it’s a specified ingredient. Date unknown. I’ve typed it below along with a scanned copy.

Classic Lasagne

1 pound ground beef
3/4 cup chopped onion
2 tablespoons salad or olive oil
1 can (1 pound) tomatoes
2 cans (6 ounces each) tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounces Mueller’s lasagne
1 pound ricotta cheese
8 ounces Mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne as directed; drain. In 13x9x2″ baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, Mozzarella, and Parmesan cheese, ending with sauce, Mozzarella, and Parmesan. Bake at 350°F. for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

This promo recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Classic Lasagna

1 16-ounce box Ippolito’s Ideal Lasagna
1 pound sweet Italian sausage (or substitute 1 lb. ground beef)
1 cup green pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
2 15-ounce cups Miceli’s Ricotta Cheese
3 egg yolks
2 tablespoons fresh parsley, minced
1 tablespoon dried sweet basil, crushed
1/2 tablespoon salt
1/4 teaspoon pepper
1 16-ounce package Miceli’s Mozzarella Cheese
1 48-ounce jar tomato spaghetti sauce or 5 cups homemade sauce

Prepare Ippolito’s Ideal Lasagna Noodles per package instructions.

Crumble and saute sausage or ground beef, with green pepper, onion, and garlic in skillet over medium heat until done, about 10 minutes.

Blend together the Miceli’s Ricotta Cheese, egg yolks, parsley, basil, salt and pepper.

Spread one cup sauce over bottom of large baking pan, at least 9″x13″x2 1/2″. Arrange 3-4 lasagna noodles over sauce. Spread with one-third of the ricotta cheese mixture, then one-third of the sausage mixture. Shred or slice the Miceli’s Mozzarella Cheese and then sprinkle or place one fourth of the cheese in the pan. Pour one cup of sauce over this and then add next layer of lasagna noodles and gently press down. Repeat layers, ending with lasagna noodles on top. Spread on remaining sauce and sprinkle with remaining mozzarella cheese.

Cover pan with foil and bake at 350° for 55 minutes. Remove foil last 10 minutes of baking. Let stand about 10 minutes before cutting.

Makes 16-20 servings.

This recipe was clipped from a newspaper and was published in 1973. I’ve typed it below along with a scanned copy.

Baked Lasagna

THIS INEXPENSIVE DISH will delight Italian food lovers in your family. Just add a tossed salad and some garlic bread and presto — instant meal! Actually, I thought up this recipe myself while experimenting in my Mom’s kitchen one night. (I’m 16). My family just raved!

One 1-lb. box lasagna noodles
One lb. ground chuck
Two cans (15-oz. size) Chef Boy-ar-dee spaghetti sauce with meat
Four oz. can mushroom pieces and stems
Eight ozs. sour cream
One lb. thinly sliced mozzarella cheese

Cook lasagna in six quarts boiling salted water to which a tablespoon of oil has been added. (Oil keeps noodles from sticking together.) Cook 15 minutes and strain.

While noodles are cooking, brown ground chuck in large skillet, drain off grease. Add spaghetti sauce and mushrooms, cook on medium heat until mixture bubbles.

Grease well an oblong baking dish and lid. Starting with noodles, alternate layers of noodles, meat sauce, sour cream, mozzarella cheese. Continue in this order until pan is filled, ending with double layer of cheese. Cover, and bake in 350-degree oven 30 minutes or until bubbly.–Yields six servings.

Margaret McNair

This recipe was clipped from a magazine and found in a large collection, date unknown but likely the 1980’s or 1990’s. I’ve typed it below along with a scanned copy.

LASAGNA

Bake at 350° for 25 minutes.
Makes 8 servings.
Calories per serving: 560

3/4 cup diced onion (about 2 medium-size onions)
1 clove garlic, minced
4 tablespoons olive oil
3/4 pound ground chuck
1 teaspoon salt
1 can (1 pound) peeled Italian-style tomatoes
1 can (15 ounces) tomato sauce
1/2 can (6 ounces) tomato paste
1/2 tablespoon leaf oregano, crumbled
1 teaspoon onion salt
1/2 pound lasagna noodles
1 cup (8 ounces) ricotta cheese
1 cup plus 2 tablespoons grated Parmesan cheese (5 ounces)
1/2 package (8 ounces) mozzarella cheese, shredded

1. Saute onions and garlic in 3 tablespoons of the oil in large saucepan until transparent. Add beef and salt, breaking up meat with wooden spoon into small pieces; cook until meat loses red color.
2. Add tomatoes with their liquid, tomato sauce, tomato paste, oregano and onion salt. Simmer about 1 1/2 hours or until thickened. If the sauce becomes too thick during the simmering, thin with water as needed.
3. Prepare lasagna noodles according to package directions; add remaining tablespoon olive oil to the cooking water. Cook 10 to 12 minutes or until al dente (still a bit chewy). Drain; rinse under cold water; separate noodles to prevent clumping.
4. Combine ricotta and the 1 cup Parmesan.
5. Preheat oven to moderate (350°). Butter a 13x9x2-inch baking pan.
6. Spoon a thin layer of sauce into bottom of prepared pan. Cover with layer of lasagna noodles. Place a layer of shredded mozzarella and Parmesan mixture over noodles; top with some sauce. Repeat layering, ending with noodles. Spread remaining sauce over top. Sprinkle with the 2 tablespoons Parmesan.
7. Bake in preheated moderate oven (350°) for 25 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hot Turkey Pockets

3 to 3 1/2 cups cubed cooked turkey
3 tablespoons chopped green onions
1/2 cup plain yogurt
1 envelope French’s Gravy Mix for Chicken or French’s Gravy Mix for Turkey
1 can (3 or 4-oz.) mushroom stems and pieces
3 or 4 round loaves pita or pocket bread, halved or 6 to 8 small loaves*
1 1/2 cups each diced cucumbers and tomatoes
1 1/2 cups alfalfa sprouts or shredded lettuce
1 1/2 cups sliced ripe olives

Combine turkey, onions, yogurt, and contents of gravy mix envelope in saucepan. Drain mushrooms, saving liquid; add water to liquid to make 1/2 cup. Add mushrooms and liquid to turkey mixture. Cook, stirring, until mixture is piping hot, 5 to 10 minutes. Spoon into bread pockets. Serve with bowls of cucumbers, tomatoes, alfalfa sprouts, and olives to spoon into filled pockets. 6 to 8 servings.

*Or use hot dog rolls.