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 Fan Peach Salad (Canned Cling Peaches from California Ad, circa 1951)

 
Fiesta Fan Peach Salad
Canned Cling Peaches from California Ad, circa 1951

Arrange canned cling peach slices in fan pattern on garnished salad plate. Place small lettuce cup at base of fan. Fill with mayonnaise or salad dressing. Garnish with orange and grapefruit sections, apple or avocado slice and pimiento ribbons.  Also try a salad of plump sun-ripe peach halves on cottage cheese

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.

Chicken-In-The- Gold (French's Mustard Ad, Ladies Home Journal, July 1958)

Chicken-In-The- Gold 
(French's Mustard Ad, Ladies Home Journal, July 1958)

 3 broilers split (6 halves)
3 tbsps. French's Curry Powder
1/2 cup honey
1/2 cup French's Mustard

Rub 2 tbsps. curry powder into chicken before broiling. Combine 1 tbsp. curry powder with the mustard and honey.  Place chicken, well brushed with sauce, on grill, skin side up. Turn about every 5 minutes and baste with mustard mixture.  Cooking takes about 45 minutes but the exact time depends on the intensity of heat and size of the broilers.

Friendly Warning: Because French's mustard has a special flavor, texture and color all its own, don' expect best results from this recipe with any other mustard.

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.

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

Blender Hollandaise (Better Homes and Gardens Magazine, March 1968)

Blender Hollandaise
(Better Homes and Gardens Magazine, March 1968)

3 egg yolks
2 tablespoons lemon juice
1/2 tsp. prepared mustard
Dash cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice, mustard and cayenne in blender container,  blend on low speed until just mixed. Melt butter or margarine in saucepan till bubbly but not brown. Cover blender, turn on low speed, slowly pour about a third of the hot butter, in thin stream, through opening in blender cover. Turn blender to high speed and slowly pour in remaining butter, blending until smooth and thickened. Serve over cooked asparagus or broccoli.  Makes about 1 cup.

Baked Flounder Supreme (Good Housekeeping One Dish Dinners, 1972)

Baked Flounder Supreme 
(Good Housekeeping One Dish Dinners, 1972)

6 large flounder fillets, about 2 lbs
seasoned salt
1 medium tomato, cut into 6 slices
6 slices natural Swiss cheese
2 tablespoons butter or margarine
1 3-or 4 oz. can slices mushrooms, drained (reserve liquid)
2 small onions, sliced
1 1/2 tablespoons all purpose flour
chopped parsley
1 cup light cream
6 tablespoons sherry
2 cups packaged pre-cooked rice

About 40 minutes before dinner:

Sprinkle fillets lightly on both sides with seasoned salt, then roll each up. Arrange rolls, seam side down in 13" x 9" baking dish, alternate with tomato slices and cheese slices folded in half.

Preheat oven to 400 degrees.

In large skillet, in butter, saute mushrooms and onions until golden. Stir in flour, 1 1/2 tsp. seasoned salt, and 1/4 cup parsley. Stir in cream, mushroom liquid plus water to make 1/2 cup, and sherry.  Bring to boiling, pour over fish. Bake 20 minutes or until easily flaked with fork.

Meanwhile, prepare rice as label directs. Stir in 1/2 cup parsley. When fish is done, spoon rice along its sides.

Serves 6.

Raggedy Ann Salad (Betty Crocker Cookbook for Boys and Girls 1960)

Raggedy Ann Salad 
(Betty Crocker Cookbook for Boys and Girls 1960)

Body: Fresh or canned peach half
Arms and legs: Small celery sticks
Head: Half a hard cooked egg
Eyes, nose, shoes, buttons: Raisins
Mouth: Piece of cherry or a red hot
Hair: Grated yellow cheese
Skirt: Ruffled lettuce leaves

Pork Supreme (Charleston Receipts, 1950)

Pork Supreme
(Charleston Receipts, 1950, 12th printing 1963)


3 strips of bacon
1 lb. of lean pork that has been coarsley ground
1 egg plant (diced)
1 cup of diced green peppers
1 cup of diced onions
1 cup of diced celery
2 tsp. of ground ginger
1/4 cup of soy sauce
1 can of bean sprouts
1/2 cup pecans

Fry bacon, remove from pan and add pork, stirring constantly until it is well-cooked but not brown. Add diced vegetables and two cups of water. Mix well. Add ginger and soy sauce. Cook until tender, then add bean sprouts and pecans and cook for 5 minutes. Serve over steamed rice. This receipt calls for NO salt.

Serves 6.

Fish Sticks with Mushrooms (Betty Crocker Cookbook, 1978)

Fish Sticks with Mushrooms
Betty Crocker Cookbook 1978

1 package (8 oz) frozen fish sticks
1 can (4 oz) mushroom stems and pieces, drained
1 small onion, chopped
1/4 cup butter or margarine, melted
1/4 cup chopped pecans

Arrange frozen fish sticks on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix remaining ingredients, spoon onto fish sticks. Cook as directed on package for oven method. 2 Servings.

Fruit Glazed Fish Sticks (Betty Crocker Cookbook, 1978)

Fruit Glazed Fish Sticks
(Betty Crocker Cookbook, 1978)

Cook 1 package (8 oz) frozen fish sticks as directed on package for oven method - except: blend 1/4 cup orange marmalade, melted, and 2 tablespoons lemon juice, spoon onto fish sticks during last 5 minutes of cooking.  2 Servings.

Creme de Menthe Ice Cream and Pears (McCalls Company Cookbook 1965)

Creme de Menthe Ice Cream and Pears 
(McCalls Company Cookbook 1965)

2 quarts soft vanilla ice cream
1/4 cup green creme de menthe
1 can (1 lb, 13 oz) pear halves, well chilled
1 can (8 oz) chocolate syrup

Turn ice cream into large bowl. 

With rubber scraper, swirl creme de menthe into soft ice cream just enough to make streaks.  Do not overmix. Turn ice cream into 3 or 4 ice cube trays and freeze until firm, about 4 hours.

To serve: arrange drained pear halves in large compote. Mound scoops of ice cream on top and pour on syrup.

8 servings.

Chili Casserole (Strictly Thrifty Menus - Betty Crocker Bisquick Pamphet 1971)

Chili Casserole
(Strictly Thrifty Menus - Betty Crocker Bisquick Pamphet 1971)

"Chili and tomatoes baked under a muffin-like crust and served in soup bowls."

2 cans (15 1/2 oz. each) chili with beans
1 can (16 oz) tomatoes
1 cup Bisquick Baking Mix
1 egg
1/4 cup milk
1 tsp. onion salt
1 tbsp. cornmeal

Preheat oven to 425.

Mix chili and tomatoes in ungreased 2 quart casserole. Heat in oven 10-15 minutes while preparing topping.

Stir baking mix, egg, milk and onion salt.  Beat vigorously 1/2 minute.

Spoon batter over hot chili mixture,sprinkle with cornmeal.

Bake 25 minutes. To serve, spoon into soup bowls.

6 servings.

Italian Baked Rice (What's Cooking at Central Too, 1975)

Italian Baked Rice
What's Cooking at Central Too?
Central United Methodist Church, 1975
Charlotte, North Carolina

2 cups rice, cooked
3/4 cup tomatoes
1/4 cup pimiento, chopped
1 tsp salt
1/8 tsp pepper
6 Tablespoons cheese, grated

Mix all ingredients and cover with buttered crumbs. Bake in 350 moderate oven about 30 minutes.

Maritime Macaroni (Kraft, The Greatest Food Show in the Land, 1982)

Maritime Macaroni

1 7 1/4-oz box Kraft Macaroni and Cheese dinner
1 6 1/2-oz can tuna, drained, flaked
1/2 tsp. onion salt
1/4 tsp pepper
2 tomatoes, sliced
Kraft grated Parmesan Cheese
1 cup torn fresh bread
1/4 cup Parkay margarine, melted


Prepare dinner as directed on package, except using 1/2 cup milk. Add tuna, onion salt, and pepper, mix lightly. Place half of macaroni mixture in 10 x 6 inch baking dish, top with half of tomato slices. Repeat layers. Sprinkle with cheese. Toss bread with margarine, place around edge of dish. Bake at 350 for 20 minutes.

Serves 4-6

Gala Chicken Newburg (Wesson Oil, 101 Glorious Way to Cook Chicken)

Gala Chicken Newburg 
(Wesson Oil, 101 Glorious Way to Cook Chicken)

1 small onion, chopped
3 tablespoons Wesson Oil
3 tablespoons flour
1 teaspoon salt
dash pepper
1/4 teaspoon tarragon
1 cup chicken broth
1/2 cup milk
2 cups diced cooked chicken
1 egg yolk, slightly beaten
1 tablespoon lemon juice
1/4 cup sherry
1 pimiento, chopped
1 avocado, cubed

Cook onion in Wesson 3 minutes. Mix in flour, seasonings, broth and milk.  Stir while mixture cooks slowly and thickens.  Add chicken, lightly blend in egg yolk, then lemon juice, sherry, pimiento, avocado.  Heat. Serve on toast, 4-6 servings.

Cheese Dreams (Betty Crocker's Cookbook for Boys and Girls, 1960)

Cheese Dreams
(Betty Crocker's Cookbook for Boys and Girls, 1960)

Place on rack under broiler:

3 English muffins, split in half and buttered
6 slices of bacon, cut in half

Toast muffins on one side and remove from rack.

Broil bacon until crisp.

Top each muffin half with thick tomato slice, 2 broiled bacon strips, thin slice of processed cheese.

Return to broiler and broil 5 inches from heat until cheese melts.  Serve at once. 6 Servings.

Chicken and Biscuits, Campbell's Soup, 1968

Chicken and Biscuits
1968- Campbell's Soup: Easy Ways to Delicious Meals

1 can 10 1/2 oz. cream of chicken soup
1/2 cup water
2 teaspoons instant minced onion
1/8 tsp poultry seasoning
1 cup cubed cooked chicken
1/2 cup cooked carrot strips
1/2 cup cooked peas
1/2 cup diced cooked potato
1 cup packaged biscuit mix
1/3 cup milk

1 1/2 quart casserole, blend soup, water, onion and seasoning; add chicken, carrots, peas, and potatoes. Bake at 450 degrees for 15 minutes.

Meanwhile, combine biscuit mix and milk, spoon 8 drop biscuits around edge of casserole. Bake 15 minutes more. 3-4 servings.

Eggs Delmonico (Betty Crocker, Dinner for Two, 1958)

Eggs Delmonico
Betty Crocker Dinner for Two Cookbook,1958

10 1/2 oz. can condensed cream of mushroom soup
1/2 tbsp. sliced pimiento
1/4 cup grated cheese
4 hard cooked eggs, cut in quarters

Heat soup over low heat. Stir in pimiento and cheese. Carefully fold in eggs. Continue cooking over low heat until cheese is melted. Serve immediately on hot buttered toast, sprinkled with paprika and garnished with parsley. 2-3 Servings.