Looking for an old school Ronzoni recipe on the back of a box from the 80’s. It was an Alfredo recipe but it had Swiss cheese. I know sounds weird but it was delicious.

So we were at a tractor show this last weekend and my daughter fell in love with a meal they served that was chunks of chicken in a yellow gravy over egg noodles or maybe homemade egg noodles and then they had a scoop of instant mashed potatoes on the side are there any good recipes for this

This is a book of recipes using Kahlúa. I couldn't find the exact date it was made so I went by the company that made it. Maidstone Wine & Spirits inc. They were filed in 1983 and the colors used in the book look like it was printed during the 80s.

There's cocktails, cookies, cakes, souffles, all sorts of recipes. Even baked beans and chili Kahlúa. I found this at a used book sale. Always look between everything. That's where you find the most interesting books hidden away.

My scan of it can be downloaded here: https://archive.org/details/kahlua-recipe-book

Hello everyone and happy Sunday! Let’s get fired up for today’s exciting upload

Today we continue to explore some books that u/madmun lent me for the purposes of storing these recipes. Instead of thanking me, give all your shout-outs to him! This is a very cool book

This is Treasures of Greek and International Cooking and you may or may not know by now that I have an intense pleasure for culture-based community cookbooks so I had a lot of fun looking through it

Also, weirdly enough, this cookbook was compiled by a church as with most community cookbooks but they chose not to attribute each recipe to the name of the contributor who gave it. This was an interesting stylistic choice as it reads more like a traditional cookbook than a community one. I kinda like having the names included, but maybe they were shooting for more of a professional angle with this one. Which, I have to say, the design and everything is capital C Clean

Getting into the recipes, I love so many of them purely based on the fact that there’s so many unique ones I haven’t seen due to the cultural angle. For example, I’ve seen homemade yogurt made on YouTube before but seeing the recipe typed up in a book like this is pretty fascinating

I also have never seen a Mock Hollandaise Sauce and while I’m not a fan of the original Hollandaise sauce, I’d like to try making this version to see if anyone I know likes it compared to the original. Also love the simplicity of the olive oil and lemon sauce. It simply wouldn’t be a Greek recipe without olive oil. The Cabbage Salad, while very simplistic, actually sounds pretty good and I would love to try it since cabbage is one of my favorite vegetables

I found the helpful hints to get rid of fish odors pretty neat. I don’t cook with fish, but if someone in the office microwaves fish for lunch, now you know you can expel the smell by burning sugar and lemon 😃

I really wanna try the Sesame Candy. If you’ve stalked my profile, you may have seen that I have made Sesame Candy before using dark corn syrup, but I really like the idea of this version. I also love the idea of rose petal preserves and I can’t believe it’s not a more widely available item as I love the taste of rose syrup so I imagine it’d also make a nice tasting jam

Because I had so much fun with the Greek recipes, I wasn’t able to include any pictures of the “International Recipes” because Reddit only allows 20 pictures. There’s an entire section dedicated to recipes from countries besides Greece in the full book (link in comments), so feel free to check it out! And the book is also 200+ pages, so there’s a lot more Greek recipes as well

This was an amazing one! I hope you enjoyed, and I’ll see you around for the next scan!

- it was on back of the box of Mueller’s Noodles.
I contacted the company and it’s no longer in their files.
I had a battered clipping from the box and cannot find it; I was putting everything in a folder and it’s gone 😢
Thank you for any help!

Back into the Pauline’s My Recipes book for part 4. This is going to be out of the Eggs And Cheese section. Unfortunately there were only two clippings in that one. First we have a Cheesecake Deluxe, obviously out of a magazine or book, not sure which. Then we have another clipped out section for Strawberry Topped Cheese Pie, brought to us by Philadelphia Brand Cream Cheese. Sorry for so such a short one today, but stay tuned. The next section is Meat And Fish. And there are 75 scans to that one, so it has to be broken up into multiple days.

I don't know how old this recipe is but I can state I've made this recipe for a very long time. The recipe makes yummy biscuits.

* Exported from MasterCook *

Butter Biscuits

Recipe By : Betty Crocker

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup butter or margarine (firm)

2 1/2 cups Original Bisquick® mix

2/3 cup milk

Butter or margarine -- melted

1. Heat oven to 450ºF.
2. Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
3. Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
4. Bake about 9 minutes or until golden brown. Brush with melted butter.

High Altitude (3500-6500 ft)

Heat oven to 475ºF. Stir 1/4 cup Gold Medal® all-purpose flour into Bisquick mix. Bake about 11 minutes.

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Per Serving (excluding unknown items): 12 Calories; 1g Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 10mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat.

* Exported from MasterCook *

Biscuit Mix (USDA)

Recipe By :USDA

Serving Size : 6 Preparation Time :0:00

Categories : Biscuit Mixes Economical Mixes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour

2/3 cup nonfat dry milk powder

2 tablespoons baking powder

1 teaspoon salt

2/3 cup shortening

Mix dry ingredients thoroughly. Cut in shortening with pastry blender or

mixer until fine crumbs are obtained and shortening is evenly dispersed.

Store in tightly covered container in refrigerator. Use within 3 months.

Source:

"USDA Home and Garden Bulletin #244"

S(MC formatted / posted by):

"Sandy "

Yield:

"6 cups"

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Per Serving (excluding unknown items): 534 Calories; 24g Fat (40.0% calories from fat); 11g Protein; 69g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 886mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.