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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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.

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

Meal-In-One-Sandwich (circa 1960's)

Meal-In-One-Sandwich
National Restaurant Association Prize Contest Brochure, circa 1960's

6 large slices enriched white bread, at least 6 inches wide, toasted
12 slices bacon, crisply cooked
6 medium tomatoes, sliced
3/4 cup creamy French dressing
6 eggs, poached
1 1/2 cups shredded American cheese
Cream Sauce (recipe follows)

Cover each toast slice in order with

2 bacon slices
tomato slices
French dressing
Egg
Cream Sauce
Cheese

Place on baking sheet. Broil until cheese melts. Serve hot.

Cream Sauce:
3 tablespoons butter or margarine
3 tablespoons enriched flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk

Melt butter or margarine in saucepan over low heat. Stir in flour, salt and pepper to form a smooth paste. Add milk gradually, stirring constantly.  Cook over moderate heat until thickened, stirring frequently.

Makes 6 sandwiches.

Speedy Spinach Crepes (1976 M'Sieur Crepe Electric Crepemaker)

Speedy Spinach
1976 M'Sieur Crepe Electric Crepemaker, Sunbeam

2 medium onions, thinly sliced
2 cloves garlic, minced
2 Tbsp oil
2 medium tomatoes, peeled and chopped
2 cups chopped spinach, cooked and drained
Salt and pepper to taste
1/2 cup sliced mushrooms
1/4 tsp. rosemary
1 cup grated cheddar cheese

Yield: 3 cups

In frypan, saute onion and garlic slowly in oil until very tender. Add tomato, mushrooms, spinach and seasonings. Heat thoroughly. Place a spoonful of filling on each crepe. Top with cheese and roll.

Fresh Tomato Shortcake (Bisquick, 1964)

Fresh Tomato Shortcake
The Bisquick Cookbook, 1964

Make 6 individual shortcakes from basic Bisquick recipe (recipe below), except omit sugar. While shortcakes are baking, prepare cheese sauce (recipe below).

Broil 6 slices bacon. Slice about 5 peeled, ripe, mediums sized tomatoes. Split and butter warm shortcakes. Place tomato slices between layers and on top. Sprinkle with salt and pepper to taste. Serve with hot cheese sauce and garnish each serving with a crisp bacon strip. 6 Servings.

Cheese Sauce:
1/4 cup butter or margarine
1/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mustard (if desired)
2 cups milk
2 cups grated sharp cheese

Melt butter over low heat. Blend in Bisquick and seasonings. Cook over low heat, stirring until smooth and bubbly. Take off heat and stir in milk. Bring to a boil- boil one minute, stirring constantly. Stir in cheese until melted.

Basic Shortcake Recipe:
2 cups Bisquick
3/4 cup cream, (or 1/2 cup milk + 1/4 cup melted butter or margarine )
2 tbsp sugar, if desired.

Heat oven to 450. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes. Knead 8-10 times on cloth covered board, lightly dusted with flour to prevent sticking. Roll dough 1/2 inch thick. Cut with floured 3" cutter. Bake on ungreased baking sheet about 10 minutes or until nicely browned. Makes 6 shortcakes.

Man-Winner Tomato Salad (1951 - Wesson Oil)

Man-Winner Tomato Salad
 (1951 - Wesson Oil Advertisement)

Cut 6 red-ripe tomatoes into wedges or slices.  Top with 1 mild onion, chopped, parsley to taste, and two tablespoons capers (optional).  Dressing recipe below.

Wesson 1-Minute French Dressing

1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
1/8 tsp. paprika
1/3 cup Wesson Oil
2 tbsp. vinegar or lemon juice

Shake together in covered jar. Shake again before serving. Makes 1/2 cup dressing.

Variations:

Celery Seed Dressing: To 1/2 cup of Wesson Dressing (above), add 2 tsp. sugar, 1/4 tsp. celery seed,  and 1 tbsp. catsup. Rub 4 butter-type crackers with garlic and crumble into dressing. For fruit or green salads, too.

Chili Dressing: To 1/2 cup of Wesson Dressing, add1/2 tsp sugar, 2 tbsp chili sauce.  (For greens, meat, seafood salads).

Hamburger Vegetable Soup

Hamburger Vegetable Soup
Source: Nancy Carter's Cookbook of  Tested Recipes

1 lb. ground beef
2 cups diced carrots
1/2 cup diced celery
1 medium onion, chopped
1/4 cup uncooked rice
2 teaspoons salt
1/4 teaspoon pepper
1 can (No. 303) Tomatoes
4 cups boiling water

Buy ground beef with an extra amount of suet thrown in. This adds to the flavor and richness of the soup. Place all ingredients in a large kettle, cover tightly, bring to boiling point.

Reduce heat and simmer one hour.  Makes 2 quarts. Serve with Garlic Bread.

Vegetable Platter

Vegetable Platter
1965 Better Homes and Gardens Magazine Recipe

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.