Souffleed Broccoli - 1965 Kraft Recipe

Source: 1965 Kraft Cheese Advertisement

1/3 cup chopped onion
1 tablespoon oil
1 10-oz package frozen broccoli spears, cooked
6 eggs, beaten
1/4 cup milk
1/2 tsp garlic powder
Dash of pepper
1/2 cup Kraft Grated Parmesan Cheese

Cook onion in oil in 8 inch skillet until tender, cover with broccoli. Combine eggs, milk and seasonings, pour over broccoli. Sprinkle with cheese. Cover and cook over low heat 15 minutes. Cut in wedges and serve immediately.

Salad Royal - 1938 Hellman's Mayonnaise Recipe

Source: 1938 Hellman's Mayonnaise advertisement

9 peaches, peeled and halved

3/8 cup raspberries

1/4 cup bluberries

30 galax leaves (or salad greens)

Hellman's Real Mayonnaise

Arrange 3 peach halves on galax leaves or salad greens. Place berries alternating around the cut edge of the peach. A cup for the mayonnaise may be made from a galax leave by fastening it in shape with the stem (see illustration).

Heavenly Squash

Source: The Volunteers Cookbook, Cabarrus Memorial Hospital, Concord, NC 1953

2 lbs. summer yellow crook neck squash
1 (10 1/2 oz. can) condensed cream of chicken soup
2 tablespoons butter
Dash pepper

Heat over to 400 degrees. Wash and cut squash into 1/2 inch slices. Place layer of squash in casserole. Pour 1/2 can of soup which has been stirred well over the squash. Dot with butter and pepper. Repeat procedure.

Cover and bake 1 1/4 hours.

Spinach Supreme

Source: The Churchmouse Cookbook, A Collection of Time-Honored Southern Recipes, plus a special VIP section with contributions from celebrities and dignitaries. Published by the Episcopal Churchwomen, All Saints Episcopal Church, Concord, North Carolina, 1985

2 (10 oz) packages frozen chopped spinach
1 (8 oz) package cream cheese
1/2 cup butter, melted
1 cup herb stuffing mix

Cook spinach and drain well. Mix drained spinach, cream cheese and half of melted butter. Add salt and pepper to taste. Place in 1 quart casserole. Mix stuffing and remaining butter. Place on top of spinach. Bake for 30 minutes at 350 degrees.

Wonder Grills - Vintage Miracle Whip Recipe

Source: 1965 Kraft Miracle Whip Advertisement

Sliced white bread

Velveeta Pasteurized Cheese Spread, sliced

Pimiento luncheon meat slices

Kraft prepared mustard

Miracle Whip Salad Dressing

Cover a slice of bread with Velveeta slices, meat and a second slice of bread spread with mustard. Spread outside of sandwich with Miracle Whip. Grill on both sides until lightly browned. There is no need to grease skillet - Miracle Whip keeps grilled sandwiches from sticking!

Mexican Pizza Dip

Source: Bridges Through Time, A Collection of Favorite Recipes from Coastal Carolina

8 oz. cream cheese
1 small jar picante sauce
1 green pepper, diced
1 small onion, diced
1 small can black olives, sliced into rings
4 oz. grated cheddar cheese
tortilla chips

Spread cream cheese evenly on a pizza pan. Spread picante sauce, green pepper, onion, black olives, and cheese evenly over the cream cheese. Use tortilla chips for dipping.

Savory Meat Balls

Source: Every Last Crumb, Providence United Methodist Church Cookbook, Charlotte, NC, 1975

2 lb ground beef
3 Tablespoons instant onion
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 eggs
2 cups beef bouillon
1 bay leaf
1/4 Flour (plus additional for coating meatballs)

Mix first 6 items and shape into 2 inch balls. Roll in flour and saute. Add 1 1/2 cup boullion and bay leaf. Cover and simmer 30 minutes. Mix 1/4 cup flour and remaining bouillon, stir into meatballs and cook until thickened. Remove bay leaf.