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.

Potatoes Elegante (Kraft, The Greatest Food Show in the Land, 1982)

Potatoes Elegante Kraft, The Greatest Food Show in the Land, 1982 The Best of Kraft Television Recipes

6 medium potatoes, thinly sliced
1/3 cup Squeeze Parkay margarine
1 cup (4 oz) Kraft grated Parmesan cheese

Rinse potatoes, dry on paper towels. Brush 1 tablespoon margarine onto bottom and sides of 9 inch pie plate, sprinkle with 1 tablespoon cheese. Coat potatoes with remaining margarine.  Arrange single layer of potatoes on bottom and sides of pie plate, sprinkle with cheese. Repeat layers. Bake at 400 degrees for 1 hour or until potatoes are tender. Invert immediately onto serving plate.

4-6 servings.

Fiesta Broccoli (Kraft, The Greatest Food Show in the Land, 1982)

Fiesta Broccoli 
Kraft, The Greatest Food Show in the Land, 1982
The Best of Kraft Television Recipes

1 7 1/4-oz package Kraft macaroni and cheese dinner
2 cups broccoli flowerets, cooked and drained
2 tablespoons chopped pimiento
1/2 tsp salt
2 tablespoons almond slices, toasted

Prepare dinner as directed on package, except using 1/2 cup milk.  Add broccoli, pimiento and salt, mix lightly.  Heat thoroughly, stirring occasionally. Spoon into serving dish and sprinkle with almonds.

6 servings

Variation: substitute 10 oz. package frozen chopped broccoli, cooked and drained for flowerets.

"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

Elegant Crab Quiche (Kraft, The Greatest Food Show in the Land, 1982)

Elegant Crab Quiche

1 1/2 cups (6 ozs) shredded Cracker Barrel brand sharp natural cheddar cheese
2 tablespoons flour
1 1/4 cups half and half
4 eggs, beaten
1 6-oz package frozen crabmeat, thawed, drained, flaked
1/2 cup green onion slices
1/2 tsp. salt
Dash of pepper
1 10-inch unbaked pastry shell

Toss cheese with flour. Add half and half, eggs, crab, onion, and seasonings, mix well.  Pour into pastry shell.  Bake at 350, 55-60 minutes or until set.

6 servings.

Souffleed Broccoli - 1965 Kraft Recipe

Souffleed Broccoli
1965 Kraft Advertisement

1/3 cup chopped onion
1 tablespoon oil
1 10-oz package frozen broccoli spears, cooked
6 eggs, beaten
1/4 cup milk
1/2 tsp garlic powder
Dash of pepper
1/2 cup Kraft Grated Parmesan Cheese

Cook onion in oil in 8 inch skillet until tender, cover with broccoli. Combine eggs, milk and seasonings, pour over broccoli. Sprinkle with cheese. Cover and cook over low heat 15 minutes. Cut in wedges and serve immediately.

Wonder Grills - 1965 Kraft Miracle Whip Recipe

Wonder Grills
1965 Kraft Miracle Whip Advertisement

Sliced white bread

Velveeta Pasteurized Cheese Spread, sliced

Pimiento luncheon meat slices

Kraft prepared mustard

Miracle Whip Salad Dressing

Cover a slice of bread with Velveeta slices, meat and a second slice of bread spread with mustard. Spread outside of sandwich with Miracle Whip. Grill on both sides until lightly browned. There is no need to grease skillet - Miracle Whip keeps grilled sandwiches from sticking!