Peach Sponge Cakes

Source: Nancy Carter TV Cookbook, June 1964

1/4 cup sugar
1/4 cup water
2 large, fresh peaches
4 sponge cups
Whipped Topping (in a can)

Combine sugar and water, bring to boil, stirring until sugar is dissolved. Chill. When ready to serve, peel and slice peaches, pour syrup over them. Spoon into sponge cups and top with a spiral of whipped cream. 4 servings.

Chicken Crunch (1965 Campbell's Soup Advertisement)

Source: 1965 magazine advertisement

1 can Campbell's Cream of Mushroom Soup
3/4 cup milk
1 tablespoon finely chopped onion
1 tablespoon chopped parsley
2 pounds chicken parts
1 cup finely crushed packed herb seasoned stuffing (or bread crumbs*)
2 tablespoons melted butter or margarine

Mix 1/3 cup soup with 1/4 cup of milk, onion and parsley. Dip chicken into soup mixture, then roll in stuffing. Place in shallow baking dish. Bake at 400 degrees for one hour. Meanwhile combine remaining soup and milk, heat, stirring occasionally. Serve over chicken. 4-6 servings

*Breadcrumbs - Omit herb seasoned stuffing. Substitute 1 cup fine dry bread crumbs, 1/2 tsp. poultry seasoning and 1/2 tsp salt.

Vegetable Platter (Retro 1965 BHG Recipe)

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.

Baked Corn

Source: The Twentieth Century Club Cookbook, Newark, Ohio

2 cups cream style corn
1 cup Ritz cracker crumbs
1/2 tsp salt
1/2 tsp sugar
1/4 tsp paprika
1 egg beaten
2/3 cup milk

Serves 6.

Preheat oven to 325. Mix ingredients and bake in greased 1 1/2 quart casserole 45 minutes to an hour.

Pretzel Salad

Source: Our Daily Bread, Episcopal Church Women, St. John's Episcopal Church, Congaree, South Carolina

2 cups very thin pretzels, broken up
13x9x2 inch pan
1 1/2 sticks margarine
3 tbsp. white sugar

Place pretzels in bottom of pan. Melt margarine and sugar, pour over pretzels. Bake for 8 minutes at 350 degrees and let cool.

1 (8 oz) package cream cheese
1 cup sugar
1/2 cup drained, crushed pineapple
12 oz. Cool Whip

Mix and spread over pretzels.

1 large package strawberry jello
1 (10 oz) packages frozen strawberries, thawed
2 cups hot water

Mix water with jello, stir in strawberries. Allow to gel slightly and pour over cream cheese mixture. Refrigerate overnight.

Cold Zucchini Soup

Source: Packer Palate Cookbook, The Packer Collegiate Institute, Brooklyn, NY

2 tablespoons butter
4 leeks, white part only, carefully cut into disks
2 large or 4 small zucchini, washed and chopped
2 quarts chicken broth
1 tablespoon red wine vinegar
1 bunch fresh dill, chopped
salt and pepper to taste
sour cream or plain yogurt

In soup pot, saute leeks and zucchini in butter over medium to high heat for 5 minutes or until vegetables begin to soften. Season with salt and pepper, add broth, vinegar, and dill. Bring to boil, lower heat and simmer until tender.

Remove from heat and allow to cool. Blend in batches in blender or food processor until smooth. Chill overnight.

Serve with sour cream or plain yogurt on the side.

4 servings