Banana Orange Frosted and Grape Float (Betty Crocker Cookbook for Boys and Girls)

Banana-Orange Frosted
Source:  Betty Crocker Cookbook for Boys and Girls 



Peel and slice 1 ripe banana 

Place in bowl and mash with fork.
Add 1/ cup orange juice.

Beat with rotary egg beater until smooth.


Add 1/2 cup cold milk and 1/2 pint (1 cup) orange sherbet


Beat again until smooth.
Pour into two tall glasses. 

Top drinks with scoops of orange sherbet ( 1/2  pint)
Decorate each glass with an orange slice and a banana slice, if you like.



2 servings

Grape Float 
Source:  Betty Crocker Cookbook for Boys and Girls 

You can make a fancy float with any of your favorite bottled sodas. 

Place in tall glass: 1 scoop vanilla ice cream
Fill glass with chilled grape soda

1 serving.

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

Swiss Wine Sticks (Diamond Walnuts Ad, 1972)

Swiss Wine Sticks
Diamond Walnuts Advertisement, 1972

1/3 cup butter
2/3 cup granulated sugar
3/4 tsp anise extract
2 eggs, beaten
2 cups sifted all purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped Diamond Walnuts

Cream butter, sugar and anise together, beat in eggs.  Resift flour with baking powder and salt into creamed mixture. Add walnuts, mix well.

Knead lightly on floured board. Shape into two rolls, about 10 inches long, 1 1/2 inches wide. Bake at 350° F., 25-30 minutes.  While still warm, cut into 3/4 inch slices. Turn slices cut side down, bake 15 minutes longer to toast and dry out. Makes approximately 1 1 2/ dozen.

Athole Brose Recipe

Athole Brose
Source: Dewar's White Label Advertisement, 1972

"Athole Brose is a Scottish drink concocted many years ago to warm the festive soul on important occasions such as St. Andrew's Day (Scotland's Patron Saint), Christmas and Hogmanay, or New Year's Eve." 

Golden Crescent Pudding: Summer Recipe 1940's Delmonte Ad

Golden Crescent Pudding
Del Monte Sliced Peaches, circa 1940

1 No. 2 1/2 can Del Monte Sliced Peaches
2 pkgs. vanilla flavor tapioca pudding
3 cups milk
1 cup syrup from peaches
1 tbsp lemon juice
1/2 tsp almond extract
Toasted, unblanched almonds
1/2 cup heavy cream, whipped

Prepare pudding as directed on package., using the milk and the cup of syrup drained from the peaches for liquid. Add lemon juice and almond extract. Pour into 10 x 6 x 1 1/2" dish, chill overnight. Meanwhile, cook down remaining syrup from peaches to about half. Chill. Turn out pudding on plate, top with peaches and almonds as shown. Serve with chilled peach syrup combined with the whipped cream. Serves 8.

Fiesta Peach Crown (Canned Cling Peaches from California Ad, circa 1951)

Fiesta Peach Crown
Canned Cling Peaches from California Ad, circa 1951

Make raspberry gelatin as directed on package. Add two tablespoons lemon juice. Cool until thick. Place swirl of drained canned cling peach slices  in 6 or 8 small round molds. Cover with gelatin. Chill until firm. Unmold. Serve with whipped cream. For Golden Fiesta Crown, use plain gelatin, following directions on package for lemon gelatin.

Ham Banana Rolls (1947 Chiquita Banana Advertisement)

Ham Banana Rolls 
(1947 Chiquita Banana Advertisement)

6 thin slices boiled ham
Prepared mustard
6 firm bananas, peeled
Cheese sauce

Use all yellow or slightly green tipped bananas.

Spread each slice of ham lightly with mustard. Wrap a slice of the prepared ham around each banana.  Place in shallow baking pan and pour cheese sauce over bananas.  Bake in moderate (350 degree) oven for 30 minutes or until bananas are tender (easily pierced with fork).  Serve hot with cheese sauce from the pan poured over each roll.  Serves 6.

Cheese Sauce
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3/4 cup milk
1 1/2 cups grated American cheese

Melt butter, add flour, and stir until smooth. Stir in milk slowly. Add cheese and cook, stirring constantly until sauce is smooth and thickened.  Makes about 1 cup sauce.

Key Lime IceBox Cake (1958 Borden's Eagle Brand Condensed Milk Ad)

Key Lime IceBox Cake
(1958 Borden's Eagle Brand Condensed Milk Ad)

1 cup fine graham cracker crumbs
3 tbsp butter, melted
2 eggs, separated
1 (15 oz) can Eagle Brand Sweetened Condensed Milk
1/2 cup fresh lime juice and 1 tsp. grated lime rind OR 1 (6 oz) can fresh-frozen limeade
1/4 tsp. vanilla extract
1/4 cup sugar
3 to 4 drops green pure food coloring (if desired)

Combine crumbs and butter. Reserve 1/4 cup mixture. Press remaining mixture on bottom and sides of lightly buttered refrigerator tray, chill.   Beat egg yolks until thick, combine with Eagle Brand Sweetened Condensed Milk.

Add lime juice or limeade, rind and vanilla, stir until mixture thickens.  If desired, tint pale green.

Beat egg whites into soft peaks, gradually add sugar, beat until stiff but not dry. Fold into Eagle Brand-lime mixture. Pour into tray.

Border with reserved crumbs, decorate with slices of lime rind. Freeze until firm 4-6 hours.

Orange Buttermilk Cooler (Borden's Advertisement, Ladies Home Journal, 1958)

Orange Buttermilk Cooler
(Borden's Advertisement, Ladies Home Journal, 1958)

Combine one large scoop of Borden's Orange Sherbet with each cup of chilled Borden's Buttermilk and beat until smooth and creamy.   Decorate with an orange slice and a bright maraschino cherry!

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.

Give Festive Flavor to Company Stew (Lea & Perrins Ad, Not Dated)

Give Festive Flavor to Company Stew 
(Lea & Perrins Ad, Not Dated)

Cut 2 1/2 lbs beef chuck into 1 inch cubes. Place in heavy saucepan and add

4 cups of beef broth
1 tablespoon Lea & Perrins
2 tsp. salt
1 large onion, sliced

Cover.  Simmer over a low flame for 2 hours or until meat is tender. Add 1 large bag frozen stew vegetables and 16 whole fresh mushrooms. Cook an additional 20-30 minutes, or until vegetables are tender.

Thicken with 1 tablespoon cornstarch blended with 1/4 cold water. Serves 8.

Golden Graham S'Mores (Family Food Ideas)

Golden Graham S'Mores 
(Family Food Ideas)

1/3 cup light corn syrup
1 tablespoon butter or margarine
1 package (5.75 ozs.) milk chocolate chips
1/2 tsp. vanilla
4 cups Golden Grahams cereal
1 1/2 cups miniature marshmallows

Butter 9 x 9 x 2 inch square pan. Heat corn syrup and butter to boiling in 3 quart saucepan, remove from heat.  Add chocolate chips and vanilla, stir until chocolate is melted. Fold in cereal gradually until completely coated with chocolate. Fold in marshmallows. Turn cereal mixture into pan and press with buttered back of spoon. Let stand at room temperature at least 1 hour. Cut into bars, 2 1/4" x 1 1/2".  24 bars.

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.

"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.

Tomato Chicketti: 101 Glorious Ways to Cook Chicken (Wesson Oil Pamphlet)

Tomato Chicketti
101 Glorious Ways to Cook Chicken (Wesson Oil Pamphlet) 

1 lb chicken livers, chopped
2 tablespoons Wesson
1 onion, chopped
2 1/2 cups water
1 can (8 oz) tomato sauce
1/2 lb. raw spaghetti
2 tablespoons chopped celery leaves
1-1/4 tsp salt
1/4 tsp Tabasco sauce

Brown livers in Wesson.  Add other ingredients and stir lightly.  Cover, simmer 30 minutes, stirring occasionally to keep spaghetti from sticking.

6 servings.

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

Macaroni and Ground Beef Casserole: Easy Entertaining, Georgia State Chapter PEO 1957

Macaroni and Ground Beef Casserole
Easy Entertaining, Georgia State Chapter PEO 1957

1 box elbow macaroni
1 lb ground beef
1 green pepper
2 cans cream of mushroom soup
2 medium onions
1 small can mushrooms
1/2 cup chopped black olives
1/2 cup grated cheese

Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms, olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325 degree oven for 20 minutes.

Serves 8-10

Silhouette Sandwiches (Betty Crocker Boys and Girls Cookbook)

Silhouette Sandwiches
(Betty Crocker Boys and Girls Cookbook)

Butter 8 slices of bread on one side.

Top buttered bread with 8 slices of cold luncheon meat.

Top meat with cut-outs from 4 slices process American cheese.

To make cut-outs: With a cooky cutter, cut out shape of diamond, heart, dog or any other design from center of the slice of cheese.

Place cut-out pieces of cheese on one sandwich. Put the rest of the slices of cheese on the other sandwich. The meat will show through the space in the cheese, making a silhouette of the cut-out.

Makes 8 open face sandwiches.