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.

More Vintage Hellmann's Mayonnaise Salad Dressing Recipes

Source:  Hellmann's Advertisment, 1972, Gourmet Magazine

Lime Cottage Cheese Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup small curd creamed cottage cheese
2 tablespoons milk
1 tablespoon sugar
1/2 tsp grated lime rind
1 tablespoon lime juice

Combine ingredients.  Serve on citrus fruit salad. Makes 1 cup.



Mayonnaise Espagnole

1 cup Hellmann's Real Mayonnaise
1/4 cup finely chopped cooked ham
1/2 tsp prepared mustard
Dash red pepper or cayenne
Dash garlic powder
1/3 cup milk
1 tablespoon Mazola corn oil

Combine all ingredients.  Makes 1 1/3 cups

Dill Dressing

1/2  cup Hellmann's Real Mayonnaise
1/2 cup dairy sour cream
1 tablespoon dried dill weed
1 teaspoon lime juice
1/3 cup milk

Combine all ingredients.  Serve on seafood or vegetable salads.  Makes about 1 cup.

Creamy Italian Dressing

3/4  cup Hellmann's Real Mayonnaise
1 tablespoon wine vinegar
1 tablespoon lemon juice
1 tablespoon Mazola corn oil
1 tablespoon water
1 tsp Worcestershire sauce
1/2 tsp dried oregano leaves
1 tsp sugar
1 small garlic clove, minced

Combine ingredients. Makes 1 cup.

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.

Gourmet Magazine: Table of the Month May 1972

Gourmet Magazine, May 1972

I've just recently come into possession of a number of Gourmet magazines from the 1970s.  I always love looking through Gourmet and one of my favorite features is what I call the "Table of the  Month", but in reality is called "Gourmet's Menus".

This is the May 1972 "Table of the Month" and it's for one of four Pancake Breakfasts:

Fruit Compote, Stacked Hungarian Pancakes, Coffee 

Chilled Melon, French Pancakes with Red Currant Jelly, Cafe Au Lait (since I see what looks like Red Currant Jelly in the picture, I'm guessing it's this one!)

Red Emperor Grapes, German Apple Pancakes, Hot Chocolate

Orange Juice, New England Buckwheat Pancakes, Maple Syrup, Butter, Country Sausages, Coffee, Tea

Orange Juice, Swedish Pancakes with Lingonberries, Coffee.
 
In any event, I love the simplicity of the table, and yet it's very elegant - and easy to duplicate with a simple check tablecloth, some vintage or antique pitchers, white dinnerware and napkins to match the tablecloth.  Don't forget the newspaper.  Comfortable, yet special!

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.