Ham Banana Rolls (1947 Chiquita Banana Advertisement)

Ham Banana Rolls 
(1947 Chiquita Banana Advertisement)

6 thin slices boiled ham
Prepared mustard
6 firm bananas, peeled
Cheese sauce

Use all yellow or slightly green tipped bananas.

Spread each slice of ham lightly with mustard. Wrap a slice of the prepared ham around each banana.  Place in shallow baking pan and pour cheese sauce over bananas.  Bake in moderate (350 degree) oven for 30 minutes or until bananas are tender (easily pierced with fork).  Serve hot with cheese sauce from the pan poured over each roll.  Serves 6.

Cheese Sauce
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 1/2 cups grated American cheese

Melt butter, add flour, and stir until smooth. Stir in milk slowly. Add cheese and cook, stirring constantly until sauce is smooth and thickened.  Makes about 1 cup sauce.

Key Lime IceBox Cake (1958 Borden's Eagle Brand Condensed Milk Ad)

Key Lime IceBox Cake
(1958 Borden's Eagle Brand Condensed Milk Ad)

1 cup fine graham cracker crumbs
3 tbsp butter, melted
2 eggs, separated
1 (15 oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup fresh lime juice and 1 tsp. grated lime rind OR 1 (6 oz) can fresh-frozen limeade
1/4 tsp. vanilla extract
1/4 cup sugar
3 to 4 drops green pure food coloring (if desired)

Combine crumbs and butter. Reserve 1/4 cup mixture. Press remaining mixture on bottom and sides of lightly buttered refrigerator tray, chill.   Beat egg yolks until thick, combine with Eagle Brand Sweetened Condensed Milk.

Add lime juice or limeade, rind and vanilla, stir until mixture thickens.  If desired, tint pale green.

Beat egg whites into soft peaks, gradually add sugar, beat until stiff but not dry. Fold into Eagle Brand-lime mixture. Pour into tray.

Border with reserved crumbs, decorate with slices of lime rind. Freeze until firm 4-6 hours.

Orange Buttermilk Cooler (Borden's Advertisement, Ladies Home Journal, 1958)

Orange Buttermilk Cooler
(Borden's Advertisement, Ladies Home Journal, 1958)

Combine one large scoop of Borden's Orange Sherbet with each cup of chilled Borden's Buttermilk and beat until smooth and creamy.   Decorate with an orange slice and a bright maraschino cherry!

Pear-Go-Round Salad (Del Monte Ad, Ladies Home Journal, July 1958)

Pear-Go-Round Salad 
(Del Monte Ad, Ladies Home Journal, July 1958)

1 cup cottage cheese
1 package (3 oz) cream cheese
4-6 green (mint flavored) maraschino cherries, halved
1 teaspoon unflavored gelatin
1/4 cup syrup from green cherries
2 packages strawberry or cherry flavored gelatin
1 can (1 lb. 13 oz.) Del Monte Pear Halves
Salad greens

Mix cottage and cream cheeses. Soften unflavored gelatin in syrup from cherries; dissolve over hot water.  Stir into cheese. Arrange cherry halves in bottom of 1 1/2 qt. mold or bowl; carefully spoon in cheese mixture. Chill until set.

Make red gelatin, using 3 1/2 cups liquid for the 2 packages instead of the 4 cups called for in directions. Chill until syrupy, pour over cheese. Chill 4-5 hours. At serving time, unmold on greens, add well-drained pear halves.

Serves 8-11

Chicken-In-The- Gold (French's Mustard Ad, Ladies Home Journal, July 1958)

Chicken-In-The- Gold 
(French's Mustard Ad, Ladies Home Journal, July 1958)

 3 broilers split (6 halves)
3 tbsps. French's Curry Powder
1/2 cup honey
1/2 cup French's Mustard

Rub 2 tbsps. curry powder into chicken before broiling. Combine 1 tbsp. curry powder with the mustard and honey.  Place chicken, well brushed with sauce, on grill, skin side up. Turn about every 5 minutes and baste with mustard mixture.  Cooking takes about 45 minutes but the exact time depends on the intensity of heat and size of the broilers.

Friendly Warning: Because French's mustard has a special flavor, texture and color all its own, don' expect best results from this recipe with any other mustard.

Potatoes Elegante (Kraft, The Greatest Food Show in the Land, 1982)

Potatoes Elegante Kraft, The Greatest Food Show in the Land, 1982 The Best of Kraft Television Recipes

6 medium potatoes, thinly sliced
1/3 cup Squeeze Parkay margarine
1 cup (4 oz) Kraft grated Parmesan cheese

Rinse potatoes, dry on paper towels. Brush 1 tablespoon margarine onto bottom and sides of 9 inch pie plate, sprinkle with 1 tablespoon cheese. Coat potatoes with remaining margarine.  Arrange single layer of potatoes on bottom and sides of pie plate, sprinkle with cheese. Repeat layers. Bake at 400 degrees for 1 hour or until potatoes are tender. Invert immediately onto serving plate.

4-6 servings.

Fiesta Broccoli (Kraft, The Greatest Food Show in the Land, 1982)

Fiesta Broccoli 
Kraft, The Greatest Food Show in the Land, 1982
The Best of Kraft Television Recipes

1 7 1/4-oz package Kraft macaroni and cheese dinner
2 cups broccoli flowerets, cooked and drained
2 tablespoons chopped pimiento
1/2 tsp salt
2 tablespoons almond slices, toasted

Prepare dinner as directed on package, except using 1/2 cup milk.  Add broccoli, pimiento and salt, mix lightly.  Heat thoroughly, stirring occasionally. Spoon into serving dish and sprinkle with almonds.

6 servings

Variation: substitute 10 oz. package frozen chopped broccoli, cooked and drained for flowerets.