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.

Blueberry Salad

Source: Cooking with Faith, Faith Evangelical Lutheran Church, Faith, North Carolina.

2 small packages grape jello
1 can blueberry pie filling
1 large can crushed pineapple
2 cups hot water

Topping

1 8 oz. package cream cheese
1/2 pt. sour cream
1/2 cup sugar
1 tsp. vanilla
small amount of pecans, crushed

Mix blueberry pie filling and crushed pineapple. Dissolve jello into hot water, let stand a few minutes. Combine all ingredients and congeal in 10 x 6 x 2 in Pyrex dish.

Topping: Cream all ingredients well; spread over salad. Sprinkle top with crushed nuts.

Corn Casserole

Source: Bradley Memorial Hospital Hospice Cookbook, Cleveland Tennessee

1 stick margarine
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup diced celery (optional)
2 16 ounce cans cream style corn
2 cups cooked rice
1 jalapeno pepper
salt and pepper to taste
Shredded cheese

Saute above ingredients. Bake in oven at 350 degrees for 25 minutes. Top with shredded cheese.

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Creamy Citrus Sherbet

Source: Cooking With Style, Jacksonville IL Cookbook

2 cups sugar
1 1/2 cups orange juice
5 tablespoons lemon juice
4 cups milk

Combine sugar with juice, gradually add milk. Pour into 2 quart freezing container. Freeze 1 hour, stir after 30 minutes.

Barbecue Slaw

Source: 1986 South Carolina First Lady Cookbook Palmetto Pleasures


1 large cabbage
1 tablespoon mustard
3 tablespoons Heinz 57
2 tablespoons sugar
1 cup ketchup
Dash Texas Pete sauce
1/2 cup mayonnaise
1 tablespoon vinegar
3 teaspoons chili powder
salt and pepper to taste

Finely chop cabbage; combine all ingredients and chill for 2 hours.

Broccoli - A Different Taste

Source:A Taste of Hope, Hope Lutheran Church, Virginia Beach, VA

1 head fresh broccoli, steamed
1/2 cup margarine, melted
1 can sliced water chestnuts
1 envelope dry onion soup mix

Steam broccoli to desired doneness. Pour margarine, drained water chestnuts, and soup mix over broccoli and stir to mix and evenly coat. Serves 4.

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Zucchini Salad

Source: First Chair Gourmet, presented by The Charlotte Symphony Women's Association, Charlotte, NC

Salad

2 small zucchini, 8 oz. total
1 small green pepper
1 small tomato, coarsely chopped
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped parsley leaves
4 olives, chopped
2 large green onions, thinly sliced

Dressing

2 tablespoons lemon juice
3 tablespoons oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons anchovy paste (optional)
1/2 teaspoon dillweed
Pinch of oregano
Salt and pepper to taste

Cut zucchini and green onions into matchsticks. Combine all salad ingredients. Combine dressing ingredients, pour over salad and toss. Refrigerate until cold. Drain salad and serve on lettuce leaves.

4 servings; can prepare ahead.

Tomato and Sausage Tart

Source: Seasoned with Love, A Collection of Recipes from Matthews United Methodist Church, Matthews, NC

1 unbaked pie crust
2 tsp. Dijon mustard
1/2 lb. cooked Italian sausage
2-3 sliced tomatoes
1/2 tsp. basil
1/4 cup fresh parsley
1 1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
salt/pepper to taste

Spread mustard over pastry. Bake according to directions for 5 minutes. Sprinkle sausage over shell; layer tomatoes. Sprinkle with basil, parsley and salt and pepper. Mix cheese and mayonnaise, spread over tomatoes, sealing edges. Bake at 400 degrees for 35 minutes.

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Hamburger Steak Sauce

Source: Best Cook Around Cookbook, Independence Square Free Will Baptist Church, Kannapolis, NC; 1984

1/4 cup Worcestershire Sauce
2 tbsp. butter, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients, and brush on both sides of hamburger or steaks. Let stand 15 minutes. During cooking, brush meat with sauce.

Yield: 2/3 cup.

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