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

Garden Macaroni Salad Source: The Philadelphia Brand Cream Cheese Cookbook

Garden Macaroni Salad 
Source: The Philadelphia Brand Cream Cheese Cookbook (1981)

2 cups (7 ozs.) elbow macaroni, cooked, drained

1 cup chopped cucumber 

1/ 2 cup chopped green pepper

1/2 cup radish slices 

2 tablespoons chopped onion

1/2 teaspoon salt

1 8-oz. pkg. Philadelphia Brand Cream Cheese

1/4 cup Kraft Mayonnaise

1/4 cup sweet pickle relish

1 tablespoon Kraft prepared  mustard 


Combine macaroni, cucumber, green pepper, radishes, onion and salt; mix well. Combine softened cream cheese and remaining ingredients, mixing until well blended. Add to macaroni mixture; mix lightly. Spoon and gently press into lightly oiled 6-1/2-cup ring mold; chill several hours or overnight. Unmold onto serving plate. Garnish with cucumber slices and radish roses, if desired.



6 to 8 servings 


Variation: Substitute lightly oiled 9-inch springform pan with ring insert for ring mold.

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.

"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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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

Heavenly Peach Salad (Kraft Mayonnaise Ad 1951)

Heavenly Peach Salad

Drain a No. 2 1/2 can of cling peach halves, reserving 1/2 cup of the juice.Cut all but 2 of the halves into small pieces. Cut the 2 halves into thick slices. If  you use fresh peaches, you will need about 4 medium size.

Soften one envelope gelatin in 3 tablespoons cold water. Dissolve in hot peach juice. Cool.

Soften 1 8-oz package Philadelphia Brand Cream Cheese and gradually blend in 1 1/2 tablespoons lemon juice and 1/2 cup Kraft Mayonnaise. (because you need true mayonnaise at its finest!)

Whip 1/2 cup  heavy cream. Add cut up peaches to cream cheese-mayonnaise mixture. Blend in cooled gelatin mixture and fold in whipped cream. Pour into 4 individual molds and chill until firm. Unmold on crisp lettuce on salad plates. Garnish with maraschino cherries and the peach slices.

Vegetable Platter

Vegetable Platter
1965 Better Homes and Gardens Magazine 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.