"Philly" Bell - 1981 Kraft Recipe

Philly Bell
1981 Kraft Recipe Card

1 8-oz container Cracker Barrel Brand Sharp Cheddar Flavor Cold Pack Cheese Food
1 8-oz package Philadelphia Brand Cream Cheese
2 tsp. chopped pimiento
2 tsp. chopped green pepper
2 tsp. chopped onion
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice

Combine cold pack cheese food and softened cream cheese, mixing until well blended. Add remaining ingredients, mix well. Mold into bell shapes using 2 cold pack containers lined with plastic wrap. Chill until firm, unmold. Garnish with chopped parsley and pimiento strips if desired. Serve with Triscuit wafers. Yield: 2 bells.

See image for variations.

Appetizer Pate Cheesecake (The Philadelphia Brand Cream Cheese Cookbook, 1981)

Appetizer Pate Cheesecake
Source:  (The Philadelphia Brand Cream Cheese Cookbook, 1981)

1 cup crushed plain croutons
3 tablespoons Parkay margarine, melted

1 envelope unflavored gelatin
1/2 cup cold water
2 8-oz packages Philadelphia Brand cream cheese
1 8-oz package liver sausage
1/4 cup Kraft mayonnaise
2 tablespoons chopped pimiento
2 tablespoons grated onion
1 tablespoon Kraft prepared mustard
1/2 tsp. lemon juice

Combine croutons and margarine, press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

Soften gelatin in cold water, stir over low heat until dissolved. Combine softened cream cheese and liver sausage, mixing with electric mixer until well blended. Gradually add gelatin mixture, mixing until blended. Add remaining ingredients, mix well. Pour mixture over crust. Chill until firm. Remove rim of pan and garnish with chopped green onion and pimiento if desired.

Festive Chicken Salad (The Philadelphia Brand Cream Cheese Cookbook, 1981)

Festive Chicken Salad
Source: The Philadelphia Brand Cream Cheese Cookbook, 1981

1 8-1/4 oz can crushed pineapple, undrained
1 8-oz. container soft Philadelphia Brand cream cheese
2 cups, chopped cooked chicken
1 6-oz can water chestnuts, drained and sliced
1/2 cup celery slices
1/4 cup green onion slices
1/4 cup slivered almonds, toasted
1/4 tsp salt
Dash of pepper
4 medium tomatoes

Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing until well blended. Add pineapple and combined remaining ingredients. Mix lightly. Chill. Cut each tomato into 6 sections, almost to stem end. Fill with chicken salad.

4 servings.

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Tomato Chicketti: 101 Glorious Ways to Cook Chicken (Wesson Oil Pamphlet)

Tomato Chicketti
101 Glorious Ways to Cook Chicken (Wesson Oil Pamphlet) 

1 lb chicken livers, chopped
2 tablespoons Wesson
1 onion, chopped
2 1/2 cups water
1 can (8 oz) tomato sauce
1/2 lb. raw spaghetti
2 tablespoons chopped celery leaves
1-1/4 tsp salt
1/4 tsp Tabasco sauce

Brown livers in Wesson.  Add other ingredients and stir lightly.  Cover, simmer 30 minutes, stirring occasionally to keep spaghetti from sticking.

6 servings.

Party Egg Sandwich Loaves - The Philadelphia Brand Cream Cheese Cookbook (Kraft) 1981

Party Egg Sandwich Loaves
The Philadelphia Brand Cream Cheese Cookbook (Kraft) 1981

1 8 oz. container soft Philadelphia Brand cream cheese
1 tablespoon Kraft mayonnaise
1 tablespoon chopped parsley
1 medium carrot, shredded
1 hard cooked egg
6 whole wheat bread slices, crusts trimmed
3 white bread slices, crusts trimmed

Combine cream cheese and mayonnaise, mixing until well blended. Divide cream cheese mixture into thirds.  Add parsley to one third, carrot to second third, and chopped egg white to last third. For each loaf, spread one whole-wheat bread slice with 2 tablespoons parsley mixture, one white bread slice with 2 tablespoons carrot mixture, and second whole-wheat slice with 2 tablespoons egg white mixture. Stack layers, garnish with sieved egg yolk.  Cut each loaf lengthwise into thirds.

9 appetizers

Macaroni and Ground Beef Casserole: Easy Entertaining, Georgia State Chapter PEO 1957

Macaroni and Ground Beef Casserole
Easy Entertaining, Georgia State Chapter PEO 1957

1 box elbow macaroni
1 lb ground beef
1 green pepper
2 cans cream of mushroom soup
2 medium onions
1 small can mushrooms
1/2 cup chopped black olives
1/2 cup grated cheese

Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms, olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325 degree oven for 20 minutes.

Serves 8-10

Kookie Kat Sundaes - Betty Crocker Boys and Girls Cookbook, circa 1970

Kookie Kat Sundaes
Betty Crocker Boys and Girls Cookbook, circa 1970

You will need:

your favorite ice cream
small paper or plastic dishes
colored candy-coated milk chocolate candies
small round cookies (vanilla or chocolate)
toasted coconut (optional)

Place a big scoop of ice cream in each dish.  This is the head for your Kookie Kat.

Use candies for eyes and mouth. For ears, push cookies into ice cream.  If you like, sprinkle a little toasted coconut for hair.

Serve immediately.