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.

Chinese Spareribs (Wokcraft Cookbook, 1972)

Chinese Spareribs
Source: Wokcraft Cookbook, 1972

Trim fat and chop a side of spareribs into 1 inch portions.

Make a sauce with

2 tablespoons brown bean sauce
1 clove minced garlic
1 piece minced fresh ginger

Stir fry sauce in 3 tablespoons oil in wok. Add spareribs and continue frying for one minute.

Add 3/4 cup water and 1 tablespoon sugar and bring to boil. Reduce heat and simmer 20-25 minutes. Glaze with paste of 2 teaspoons corn starch in 1 tablespoon cold water. Garnish spareribs with minced green onion and Chinese parsley.

Man-Winner Tomato Salad (1951 - Wesson Oil)

Man-Winner Tomato Salad
 (1951 - Wesson Oil Advertisement)

Cut 6 red-ripe tomatoes into wedges or slices.  Top with 1 mild onion, chopped, parsley to taste, and two tablespoons capers (optional).  Dressing recipe below.

Wesson 1-Minute French Dressing

1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
1/8 tsp. paprika
1/3 cup Wesson Oil
2 tbsp. vinegar or lemon juice

Shake together in covered jar. Shake again before serving. Makes 1/2 cup dressing.

Variations:

Celery Seed Dressing: To 1/2 cup of Wesson Dressing (above), add 2 tsp. sugar, 1/4 tsp. celery seed,  and 1 tbsp. catsup. Rub 4 butter-type crackers with garlic and crumble into dressing. For fruit or green salads, too.

Chili Dressing: To 1/2 cup of Wesson Dressing, add1/2 tsp sugar, 2 tbsp chili sauce.  (For greens, meat, seafood salads).