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.