In the early-to-mid 90s (sometime between 1993 and 1997)I received a few full-color recipe cards in the mail. I believe it was for some company who wanted you to join there "receive 40 recipe cards a month" type of service, for which you paid a fee. I was young and poor in those days, so I just kept the free introductory recipe cards and didn't join the service.
In addition, I trimmed the full-color photograph cards (bigger than 8x5 cards -- I think they are like 8.5x6 or something like that) to fit in my 8x5-card recipe box. This left the picture and the recipe, but removed any copyright or company name.
These recipes are excellent and I still use them all the time. Here's a selection of them
-Beef Provencal (beef tenderloin with a compound butter over sliced peeled potatoes -- a perfect company dish)
-Apple Rolls (whole wheat apple rolls with a restrained but addictive flavor)
-Juicy Rib steaks (Rib steaks with a fine pan sauce)
-Strawberry shortcake (an excellent version of the original)
-Twice-baked potatoes (an over the top calorie/fat bonanza that's great for company or for a meal in itself)
There are a few more that I can't remember now. Oh how I now wish I had an entire set of every card this company ever published!
My question is -- does anyone have these? Does anyone know the company that published them -- and where I might get more? If you have any of these recipe cards (they had the fat and calorie information on the bottom right on the back -- the cards are glossy and have 3 pictures on the back, and one big picture of the finished dish on the front -- very high-quality paper and excellent photography). Also, there is a rating on the back of "Not Expensive, Moderately Expensive, Expensive" etc, as to the cost of the dish.
These are some of the best and most enduring recipes in my collection. If anyone has these, or knows who published them, please let me know! Also, if you have the whole or partial set, please consider sharing online (within copyright regulations, of course) any of the recipes you thought were especially good.