Swiss Wine Sticks (Diamond Walnuts Ad, 1972)

Swiss Wine Sticks
Diamond Walnuts Advertisement, 1972

1/3 cup butter
2/3 cup granulated sugar
3/4 tsp anise extract
2 eggs, beaten
2 cups sifted all purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped Diamond Walnuts

Cream butter, sugar and anise together, beat in eggs.  Resift flour with baking powder and salt into creamed mixture. Add walnuts, mix well.

Knead lightly on floured board. Shape into two rolls, about 10 inches long, 1 1/2 inches wide. Bake at 350° F., 25-30 minutes.  While still warm, cut into 3/4 inch slices. Turn slices cut side down, bake 15 minutes longer to toast and dry out. Makes approximately 1 1 2/ dozen.

Clam Appetizer Dip: Philadelphia Brand Cream Cheese Cookbook, Kraft, 1982

Clam Appetizer Dip
Philadelphia Brand Cream Cheese Cookbook, Kraft, 1982

1 8-oz can minced clams
1 garlic clove, cut in half
1 8-oz package Philadelphia Brand cream cheese
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire Sauce
1/2  teaspoon salt
Dash of pepper

Drain clams, reserving 1/4 cup liquid.  Rub mixing bowl with garlic.  Combine clams, clam liquid, softened cream cheese, and remaining ingredients. Mix until well blended. Chill. Serve with chips or crackers.  1 2/3 cups.

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.

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