Vegetable Stir-Fry Source: Philadelphia Brand Cream Cheese Cookbook (1981)

Vegetable Stir-Fry
Source: Philadelphia Brand Cream Cheese Cookbook (1981)
 

"Stir-frying retains the bright colors and crisp texture of fresh vegetables. 
"

2 cups diagonally cut  carrot slices

2 cups diagonally cut celery  slices

3/ 4 cup thin green pepper strips

2 tablespoons Parkay  margarine 

1/4 tsp salt

Dash of pepper

1 8-oz. pkg. Philadelphia Brand cream cheese, cubed

1/4 cup sesame seeds, toasted



Stir-fry vegetables in margarine until crisp-tender. Add seasonings; mix lightly. Remove from heat. Coat cream cheese cubes with sesame seeds. Add to vegetables; mix lightly.



6-8 servings

Chicken Fricassee with Dumplings (Bisquick Cookbook 1964)

Chicken Fricassee with Dumplings 
(Bisquick Cookbook 1964)

1 stewing chicken (4 to 5 pounds), cut up
1/4 cup fat
2 sprigs parsley
4 celery tops
1 carrot, sliced
1 slice of onion
2 tsp. salt
1/8 tsp. pepper
Dumpling dough

 Brown chicken slowly in fat. Place in kettle with just enough boiling water to cover. Add rest of ingredients except dumplings.  Boil 5 minutes, turn down heat and simmer until tender (2-3 hours).

Make dumplings from basic recipe (below) and drop on simmering stew. Remove dumplings and chicken to platter, keep hot while making gravy (below).  Pour gravy over chicken and dumplings and serve.

8 servings.

Dumplings

2 cups bisquick
3/4 cup milk

Mix thoroughly with fork. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat for 10 minutes. Then cover and continue cooking for 10 minutes longer. Liquid should just bubble gently. Makes 10-12 dumplings.

Stew should be boiling when dumplings are dropped; the steam helps them to rise. Drop dough onto meat or vegetables, not into liquid, to avoid absorption of moisture from stew.  

Gravy
Leave chicken broth (about 4 cups) in kettle over low heat.  Skim off excess fat. Mix 1/2 cup Bisquick and 1 cup milk or cold water to a smooth paste. Stir into broth. Cook until thickened (about 15 minutes), stirring occasionally. Season to taste.

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

Lobster Aspic Parisian (Salads Cookbook, Favorite Recipes Press, 1969)

Lobster Aspic Parisian
(Salads Cookbook, Favorite Recipes Press, 1969)

3 envelopes unflavored gelatin
1 1/3 cups cold water
2 cans bouillon, heated
2 tbsp lemon juice
2 tsp Worcestershire Sauce
1 1/2 lb. lobster, cooked
1 1/2 cups cooked peas
1 cup diced cooked carrots
1 1/2 cups diced cooked potatoes
2 tsp salt
2/3 cup mayonnaise

Soften gelatin in water, dissolve in bouillon. Add lemon juice and Worcestershire Sauce; chill until thick. Pour 1 cup gelatin mixture into 4 cup mold. Arrange pieces of lobster, red side down, in gelatin mixture. Chill until almost set.

Dice remaining lobster, add peas, carrots, potatoes, salt and mayonnaise. Add to remaining gelatin mixture. Carefully pour over firm gelatin, chill until firm. Unmold onto lettuce, garnish with wedges of tomato, hard cooked eggs, ripe olives and lemon slices if desired.

Yield: 8-10 servings.

Beef n Vegetable Casserole (Campbells Easy Ways To Delicious Meals, 1968)

Beef 'n Vegetable Casserole
Campbells Easy Ways To Delicious Meals, 1968

1/4 cup finely diced onion
Dash leaf thyme
1 tablespoon butter or margarine
1 can (10 3/4 oz) beef or mushroom gravy
1 1/2 cups cubed cooked beef
1 cup cooked peas and carrots
4 servings instant mashed potatoes, prepared

Cook onion with thyme in butter until tender. Combine with gravy, beef, peas and carrots in 1 1/2 quart casserole. Spoon potatoes around edge of casserole. Bake at 450  for 20 minutes or until hot. 4 Serving.

Hamburger Vegetable Soup

Hamburger Vegetable Soup
Source: Nancy Carter's Cookbook of  Tested Recipes

1 lb. ground beef
2 cups diced carrots
1/2 cup diced celery
1 medium onion, chopped
1/4 cup uncooked rice
2 teaspoons salt
1/4 teaspoon pepper
1 can (No. 303) Tomatoes
4 cups boiling water

Buy ground beef with an extra amount of suet thrown in. This adds to the flavor and richness of the soup. Place all ingredients in a large kettle, cover tightly, bring to boiling point.

Reduce heat and simmer one hour.  Makes 2 quarts. Serve with Garlic Bread.