This is the back of a Treasure Cave Blue Cheese recipe card and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GOURMET POTATO CASSEROLE

MAKE: BASIC SAUCE–(See other side for recipe)

CUT: 2 to 3 cups (diced or sliced) cooked potatoes into 1 1/2 to 2 quart buttered casserole alternating layers of potatoes and sauce

BAKE: 300 to 325°F 30 to 40 minutes

REMOVE and CRUMBLE remaining 2 ozs. (1/2) TREASURE CAVE on top. Increase oven temperature to 350 to 400°F, and bake until cheese melts and browns slightly. Serves 4 to 6.

POPULAR VEGETABLE CASSEROLES

BLEND the BASIC SAUCE (see other side for recipe) with 1 1/2 to 2 cups any one or combination of green beans, cauliflower, broccoli, lima beans, whole onions, or 3 to 4 cups shredded spinach, lettuce, or other greens. (wilted out leaves will do)

BAKE in 1 to 1 1/2 quart buttered casserole 300 to 325°F 30 to 40 minutes

SPRINKLE with bread crumbs or canned French fried onions

Continue baking for 5 to 10 minutes to brown and crisp the topping. Serves 4

VARIATIONS in BASIC SAUCE

ADD: 1 tablespoon any one or more of the following: finely chopped onion, pimento, or green pepper

ADD: Whole or chopped mushrooms to suit

SEASON with 1 tablespoon concentrated dry chicken or beef stock or

SUBSTITUTE 1/3 cup consomme, beef stock, or chicken stock and
2/3 cup milk for the milk in the BASIC RECIPE

SUBSTITUTE condensed cream soups for the BASIC SAUCE (Cream of Mushroom, Cream of Celery, etc.)

NOTE: TREASURE CAVE RECIPES do not call for either salt or pepper. The characteristic flavor of well cured blue cheese is a combination of those flavors. If you desire more seasoning, increase the amount of TREASURE CAVE indicated in the recipes.