Country Kitchen Casserole Source: Campbells More for the Money Main Dishes (1975)

Country Kitchen Casserole
Source: Campbells More for the Money Main Dishes (1975)

1 can (10 3/4  ounces) condensed cream of mushroom soup
1/4 cup water
2 teaspoons prepared mustard
1 teaspoon Worcestershire
1 cup shredded Cheddar cheese
2 cans (about 16 ounces each) small whole white potatoes, drained and sliced
1 package (10 ounce) frozen peas, cooked and drained
1 can (12 ounces) luncheon meat, cut in  6  slices

In bowl, combine soup, water, mustard, Worcestershire, and cheese; add potatoes and peas. Spoon into 1 1/2-quart shallow baking dish (10x6x2"); top with meat. Bake at 400°F. for 25 minutes or until hot. Makes 6 servings.

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.

Skillet Chicken Hash (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

Skillet Chicken Hash
 (101 Glorious Ways to Cook Chicken, Wesson Oil, Not Dated)

1/2 cup chopped celery and leaves
2 tablespoons Wesson Oil
1 cup diced cooked potatoes
2 cups diced cooked chicken
About 1/2 cup chicken gravy
1/8 tsp thyme
4 eggs
Salt and pepper to taste
Paprika and chopped parsley

Cook celery in Wesson until tender.  Mix in next 4 ingredients.  Make 4 depressions in hash, drop in eggs. Season with salt and pepper. Cover, cook until eggs are set, over medium heat, about 10 minutes. Garnish with paprika and parsley. 4 servings.

Berks County Potato Dumplings (250 Ways to Cook Potatoes, 1950)

Berks County Potato Dumplings 
(250 Ways to Cook Potatoes, Ruth Berolzheimer, 1950)

6 uncooked potatoes
10 slices bread
Salt and pepper to season
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten

Pare potatoes and grate. Soak bread in cold water and squeeze out as much as the water as possible.

Mix together bread, salt, pepper, grated onion and parsley.  Add grated potatoes and eggs, mix well.

Form into balls, roll in flour gently, drop into boiling salted water, cover closely and cook for 15 minutes.

Excellent with sauerkraut, stewed chicken or meat.  Serves 6.

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.

Party Potato Salad (Ann Page Ad 1951)

Party Potato Salad
(Ann Page Ad 1951)

Dice 5 potatoes while warm and add 1 cup Ann Page salad dressing or mayonnaise, 1 1/2 tsp. salt, dash Ann Page pepper, 1/4 cup Ann Page Sweet Garden Relish, 2 hard cooked eggs, 1/2 cup chopped cucumber, 1/2 cup cooked or raw peas, 1 small chopped onion, 1 cup chopped celery.   Toss lightly. Chill thoroughly. Arrange in red and green cabbage leaves or lettuce, garnish with peas and pimento.

5 Servings (in 1951, only 15 cents a serving!)