Bunny Salad (Betty Crocker Cookbook for Boys and Girls, 1970)

Bunny Salad
Betty Crocker's Cookbook for Boys and Girls

For each serving, place crisp lettuce leaf on plate.

On top of lettuce, place upside down: 1 chilled pear half

Make bunny with narrow end for face.

Eyes: 2 raisins
Nose: 1 red cinnamon candy
Ears: 2 blanched almonds
Tail: cottage cheese ball

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.

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

Garden Macaroni Salad Source: The Philadelphia Brand Cream Cheese Cookbook

Garden Macaroni Salad 
Source: The Philadelphia Brand Cream Cheese Cookbook (1981)

2 cups (7 ozs.) elbow macaroni, cooked, drained

1 cup chopped cucumber 

1/ 2 cup chopped green pepper

1/2 cup radish slices 

2 tablespoons chopped onion

1/2 teaspoon salt

1 8-oz. pkg. Philadelphia Brand Cream Cheese

1/4 cup Kraft Mayonnaise

1/4 cup sweet pickle relish

1 tablespoon Kraft prepared  mustard 


Combine macaroni, cucumber, green pepper, radishes, onion and salt; mix well. Combine softened cream cheese and remaining ingredients, mixing until well blended. Add to macaroni mixture; mix lightly. Spoon and gently press into lightly oiled 6-1/2-cup ring mold; chill several hours or overnight. Unmold onto serving plate. Garnish with cucumber slices and radish roses, if desired.



6 to 8 servings 


Variation: Substitute lightly oiled 9-inch springform pan with ring insert for ring mold.

Orange Mallow Short Pie: The Bisquick Cookbook

Orange Mallow Short Pie
The Bisquick Cookbook 1964


Baked Short Pie shell (see below)
36 large marshmallows
3/4 cup orange juice
2 tbsp. lemon juice
1 tbsp. grated orange rind
1 1/2 cups whipping cream, whipped

Make Short Pie shell from Basic Recipe Cool. In saucepan heat marshmallows, juices and grated rind, stirring constantly, just until marshmallows melt. Chill until partially set. Fold in whipped cream.

Pile into Short Pie shell. Chill 4 hr.

Short Pie Shell:

1 cup Bisquick
1/4 cup butter or margarine
3 tbsp boiling water

Heat over to 450 degrees. Place Bisquick and butter in bowl. Add  boiling water, and stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into a 9" pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8-10 minutes.

Corn and Peppers: Gourmet Magazine August 1970

Corn and Peppers
Gourmet Magazine August 1970

Husk 3 ears of corn and cut off the kernels.  In a skillet, saute one small white onion, finely chopped, in two tablespoons of butter, until it is transparent.

Add one small green pepper, cut into small pieces, and cook the mixture, stirring occasionally until the pepper is tender. Add the corn to the pan and cook it for about 5 minutes or until it is tender.

Mix in 1/4 cup thinly slice pimiento, season the mixture with salt and freshly ground pepper to taste, and add a large lump of butter, softened.

Serves 2

Gourmet Magazine Table of the Month: August 1970

Another simple, yet elegant table setting from Gourmet Magazine, this one is from the August 1970 issue and titled "Dinner for Two".  It would be very pretty for New Year's Eve.

The table is black but you could use a black tablecloth, and the plates and stem ware are clear glass.   The baskets are silver.  They seem to contain cigarettes, so you could easily eliminate them, or place mints in them instead.

Silver baskets may not be easy to find, so you could spray paint some small baskets with silver paint to achieve the same look.  But in that case, if it were me, I would be sure to only place wrapped candy or mints in the baskets.

Check your local thrift store periodically for plates and stemware.  You might be surprised at what you find.

For this "Dinner for Two", Gourmet offered 3 menu choices:

Melon and Prosciutto

Veal Cordon Bleu

Potatoes Boulagere

Chocolate Mousse

Served with California Grenache Rose

Steak au Poivre

Broccoli Mornay

Blueberries in Lemon Mousse

Served with Cote de Beaunne '62

Soft Shelled Crabs on Toast

Corn and Peppers

Cream Cheese Mold with Guava Jelly

Served with Gewurztraminer '66

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.

Soup Toasts

A variety of recipes for Soup Toasts, Gourmet Magazine, December 1970

Rye Bread Rounds

Cut the crusts from slices of stale rye bread, and cut each slice into rounds. Spread rounds with melted butter and sprinkle them with salt and caraway seed.  Arrange the rounds on a baking sheet and bake in a very slow oven (200° F.) until they are crisp.


Curried Whole Wheat Triangles

Cut the crusts from slices of stale whole wheat bread and cut each slice into 4 triangles.  Coat triangles with melted butter mixed with a little curry powder and arrange on baking sheet. Bake in moderately slow oven (325° F.) until they are golden brown.

Mornay Toasts

Cut the crusts from a loaf of very stale white bread and slice the loaf as thinly as possible. Cut each slice in half and sprinkle the slices generously with Parmesan cheese and a little paprika. Arrange the slices on baking sheet and toast in very slow oven (200°) until they are lightly coated.

Italian Croutons

Cut a loaf of stale Italian bread into slices and cut the slices into 1/2 inch cubes. In  a wooden bowl mash well 1 garlic clove and add 1/4 cup olive oil, 1/2 teaspoon oregano, and salt and pepper to taste. Toss the croutons in the seasoned oil, arrange on baking sheet and bake in very slow oven (200° F.) until they are golden.

Butter-Fried Croutons

Cut the crusts from a loaf of home made type white bread, cut off  six 1/2 inch slices and cut the slices into 1/2 inch cubes. Clarify 1 1/2 sticks or 3/4 cup butter: Melt the butter in small saucepan and strain it through cheesecloth into a skillet.  Add the bread cubes and saute them, turning them frequently until they are golden on all sides. The croutons may be made with 1/4 inch bread cubes for a more formal presentation. They can also be deep fried in oil.

ices into strips 1/2 inch wide and cut the strips into pieces 4 inches long. Arrange sticks on baking sheet and toast in very slow over (200° F.) until light brown and dry.

Just in Time for The Holidays! Christmas Poke Cake (Jell-O Advertisement, Not Dated)

Christmas Poke Cake

1 package (18.5 oz.) Betty Crocker Super Moist White Cake Mix

1 package (3 oz.) Jell-O Brand Raspberry Flavored Gelatin
1 package (3 oz.) Jell-O Brand Lime Flavored Gelatin

2 cups boiling water

1 container (8 oz.) Birds Eye Cook Whip Non-Dairy Whipped Topping, thawed

Prepare cake mix as directed, baking in two 8 inch layer pands, cool.

Place cake layers, top sides up, in two clean 8 inch layer pans; prick each cake with fork at 1/2 inch intervals. Meanwhile, dissolve each flavor gelatin separately in 1 cup of the boiling water.

Carefully pour raspberry gelatin over one cake layer and lime flavor gelatin over second cake layer. Chill 3-4 hours.

Dip one cake pan in warm water for about 10 seconds, then unmold cake layer onto serving plate. Top with about 1 cup of the whipped topping. Unmold second layer and carefully place on first layer. Frost top and sides with remaining whipped topping.  Chill. Garnish with gumdrop holly leaves and berries.

To make gumdrop holly: flatten large green gumdrops on board sprinkled with Jell-0 lime flavored gelatin. Cut into holly leaf shapes.  Cut berries using red gumdrops and Jell-O strawberry flavor gelatin.

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." 

Avocado Dip Recipes: California Avocado Advertisement circa 1970s

These recipes are from a California Avocado magazine advertisement, 1972

The Celebrity

4 avocados, smashed
2 tablespoons lime juice
2 tsp salt
1/2 tsp Worcestershire
1/8 tsp Tabasco
2 cloves garlic, crushed

Blend all ingredients, cover and chill.  About 3 cups.

Repartee

4 avocados, smashed
1/2 cup sour cream
1 package (0.7 oz.) garlic salad dressing mix
1 tablespoon vinegar
1 tsp chopped chives
3 slices bacon, crisp cooked and crumbled

Blend all but bacon, cover and chill. Stir in bacon.  About 3 cups.


Spree

4 avocados, smashed
2 tablespoons vinegar
2 tsp salt
1/8 tsp oregano
1/4 cup chopped green onions

Combine all ingredients, cover and chill. About 3 cups.

Vintage Hellmann's Mayonnaise Salad Dressing Recipes

These salad dressing  and meat sauce recipes are from a Hellmann's Mayonnaise advertisement in a 1972 issue of Gourmet Magazine

Green Goddess Salad Dressing

3/4 cup Hellmann's Real Mayonnaise
3 tablespoons milk
2 anchovies, minced
1 tablespoon tarragon vinegar
1 1/2 teaspoons lemon juice
1 cup parsley sprigs, minced
2 tablespoons finely chopped chives

Mix ingredients and serve on greens. Makes 1 cup.

Mayonnaise Russe

1 cup Hellmann's Real Mayonnaise
2 tablespoons horseradish
2 teaspoons vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/3 cup milk
2 tablespoons Mazola corn oil

Mix ingredients, serve on meats.  Makes 1 cup.

Russian Dressing

1/2 cup Hellmann's Real Mayonnaise
1/3 cup chili sauce
2 tablespoons milk
1 tablespoon sweet pickle relish

Combine ingredients. Makes 1 cup.

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.

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.

Thrifty Party Cakes with Baker's Coconut (circa 1940s)

Thrifty Cake into Party Cake
Easy with Baker's Coconut

Start with your pet economy cake - frost, then top with Baker's Coconut and you'll have a beauty every time.

4 Party Dresses for Budget Cakes:

Jolly Children's Party Cake: (top left): Frost 2-layer cake, then mark 9 squares on top with yellow tinted confectioner's sugar glaze (or you could use frosting in a tube).  Sprinkle with Baker's Coconut. On each squares, stand an animal cracker dipped in melted Baker's Dot Chocolate.

Sweetheart Cake for Shower or Valentine's Day: (top right).  Frost a pretty pink. Outline a heart on top with silver dragees. Dust heart with pink sugar, rest of cake with Baker's Coconut.

Festive Card Party Cakes (center). Frost 2 inch squares of cake in assorted colors. Sprinkle toasted Baker's Coconut on sides of white cakes, untoasted coconut on sides of tinted cakes. Outline hearts, clubs, etc. on top in contrasting shades of frosting.

Radiant Birthday Cake: (bottom).  Glamourize a white frosted layer cake with bands of white, pink and yellow tinted coconut. Top with candles.

To tint coconut, place in glass jar, filling half full. Dilute a small amount of food coloring and sprinkle over coconut. Cover jar and shake until coating is evenly distributed.

To toast coconut: spread thinly in shallow pan. Toast in moderate oven (350 degrees) until delicate brown, stirring often.

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

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

Make 3 inch biscuits from your own recipe or packaged mix (adding a little extra shortening and sugar).  Split warm biscuits, put together shortcake style with peach slices and whipped cream between and on top. 

Variation:  Sliced pound cake or lady fingers from your grocer or bakery make wonderful peach and whipped cream shortcake.

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.

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