This promo recipe was clipped from packaging, likely a bag of Pillsbury’s Best All Purpose Flour. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

STREUSEL TOP FRUIT PIE

A no-roll crust, fresh or canned peaches, and a brown sugar crumb topping make this an easier version of peach pie.

OVEN 375°
MAKES 9-INCH PIE

1 1/2 cups PILLSBURY’S BEST ALL PURPOSE FLOUR
2 teaspoons SUGAR
1 teaspoon SALT
1/2 cup COOKING OIL
2 tablespoons MILK

Lightly spoon flour into measuring cup; level off. COMBINE ingredients in order listed to form a soft pastry dough.

PRESS PASTRY EVENLY IN 9-INCH PIE PAN. Flute, if desired.

1/2 cup POWDERED SUGAR
1/3 cup PILLSBURY’S BEST ALL PURPOSE FLOUR
4 cups sliced FRESH or 2 (1 lb. 13 oz.) cans sliced drained PEACHES*

COMBINE in mixing bowl; mix well; SPOON INTO unbaked crust.

3/4 cup PILLSBURY’S BEST ALL PURPOSE FLOUR
1/2 cup firmly packed BROWN SUGAR
1/2 teaspoon CINNAMON
1/3 cup BUTTER or MARGARINE, softened

COMBINE to form crumb mixture; SPOON over PEACHES.

Bake at 375° for 40 to 45 minutes until topping is golden brown.

*1 cup fresh blueberries or fresh halved strawberries can be used for 1 cup peaches.

HIGH ALTITUDE–5200 FEET. NO CHANGE.

This promo recipe from Guy’s cashews was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHICKEN CASHEW
Makes 4 servings

2 teaspoons Wyler’s Chicken-Flavor Instant Bouillon or 2 Chicken-Flavor Bouillon Cubes
1 3/4 cups boiling water
2 tablespoons soy sauce
5 teaspoons cornstarch
2 teaspoons light brown sugar
1/4 teaspoon ground ginger
2 whole chicken breasts, split, skinned, boned and cut into bite-size pieces (about 1 1/2 pounds)
2 tablespoons vegetable oil
2 cups sliced fresh mushrooms (about 8 ounces)
1/2 cup sliced green onions
1 small green pepper, sliced
1 (8-ounce) can sliced water chestnuts, drained
3/4 cup Guy’s Whole Cashews
Hot cooked rice

In small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until sauce is slightly thickened. Stir in remaining ingredients except cashews and rice; simmer uncovered 5 to 8 minutes, stirring occasionally. Remove from heat; stir in cashews. Serve immediately over rice. Refrigerate leftovers.

This promo recipe from Guy’s walnut pieces was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

NO-MEAT MEATBALLS
Makes 6 servings

1 cup small curd cottage cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
4 eggs, well beaten
2 cups herb-seasoned stuffing mix
1 1/2 cups Guy’s English Walnut Pieces
1/2 cup chopped onion
1 teaspoon basil leaves
1/2 teaspoon seasoned salt
1/2 teaspoon ground sage
1 (15-ounce) jar spaghetti sauce

Preheat oven to 350°. In large bowl, combine all ingredients except spaghetti sauce; mix well. Using about 1/3 cup mixture for each, shape into 12 balls. Arrange in lightly greased 8-inch square baking dish; spoon sauce evenly over top. Bake uncovered 30 to 35 minutes or until hot. Refrigerate leftovers.

This promo recipe from Guy’s peanuts was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GUY’S OLD-FASHIONED PEANUT BRITTLE
Makes about 2 pounds

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 (10-ounce) package Guy’s Raw Spanish Peanuts
1 tablespoon margarine or butter
1 teaspoon baking soda
1 teaspoon vanilla extract
1/8 teaspoon salt

In 3-quart heavy saucepan, combine sugar, syrup and water. Over medium heat, cook and stir until sugar dissolves. Cover; cook 3 minutes. Remove cover; cook to soft ball stage (234°). Add peanuts. Continue cooking, stirring frequently, to hard-crack stage (300°). Remove from heat. Stir in remaining ingredients. Spread onto two large well-buttered baking sheets. As candy starts to cool, lift up and pull edges gently to stretch candy thin. Break into pieces when cooled completely.

This promo recipe was clipped from a label of canned Libby’s Pumpkin and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (Libby’s Famous Pumpkin Pie Recipe is also on the scan, the recipe is typed out here).

FROZEN PUMPKIN PARFAIT SQUARES

Mix 1 1/2 cups graham cracker crumbs with 1/4 cup each sugar and melted butter; press into bottom of 9″ square pan. Combine 1 1/2 cups pumpkin with 1/2 cup brown sugar, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. cloves. Fold into 1 qt. softened vanilla ice cream. Pour into crumb-lined pan. Cover and freeze until firm. Cut into squares. Top with whipped cream and pecans. Makes 9 3-inch squares.

This promo recipe was clipped from a label of canned Libby’s Pumpkin and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pumpkin Pecan Bread
(Makes 2 loaves)

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
4 eggs
1 cup LIBBY’S Solid Pack Pumpkin
2-3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, finely chopped

CREAM butter and sugars in large mixer bowl until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.

COMBINE flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl. Add to pumpkin mixture; mix just until blended.

SPOON into 2 greased and floured 8-1/2×4-1/2 inch loaf pans.

BAKE in preheated 350°F. oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool on wire racks.

This promo recipe was clipped from a label of canned Libby’s Pumpkin and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Old Fashioned Soft Pumpkin Cookies
(Makes 3 dozen cookies)

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups granulated sugar
1 cup LIBBY’S Solid Pack Pumpkin
1 egg
1 teaspoon vanilla extract
Glaze (recipe follows)

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Cream butter and sugar in large mixer bowl. Add pumpkin, egg and vanilla; beat until light and creamy. Mix in dry ingredients until well blended.

DROP by rounded tablespoon onto greased cookie sheet. Smooth tops of cookies.

BAKE in preheated 350° F. oven for 15 to 20 minutes. Cool on wire racks. Drizzle Glaze over top.

Glaze:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Note: For variation, stir any one of the following ingredients into batter:

1 cup raisins,
1 cup chopped nuts,
1 cup rolled oats and
1/2 cup crushed pineapple, drained.

This promo recipe was clipped from a label of canned Libby’s Pumpkin and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Deluxe Blueberry Muffins
(Makes 18 muffins)

1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup LIBBY’S Solid Pack Pumpkin
1/4 cup undiluted CARNATION Evaporated Milk
1/3 cup shortening
1 cup packed light brown sugar
1 egg
1 cup blueberries
1 tablespoon all-purpose flour
Streusel Topping (recipe follows)

COMBINE 1-2/3 cups flour, baking soda, baking powder, salt, cinnamon and allspice in large bowl. In small bowl combine pumpkin and evaporated milk.

CREAM shortening and sugar in large mixer bowl. Add egg; beat until fluffy. Alternately add flour and pumpkin mixtures to shortening mixture; beat well after each addition. Combine blueberries and 1 tablespoon flour. Gently stir into batter. Fill greased or paper-lined muffin cups 3/4 full. Sprinkle Streusel Topping over muffins.

BAKE in preheated 350° F. oven for 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool for 3 to 4 minutes. Remove from pan; cool on wire rack.

Streusel Topping:

COMBINE 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon in small bowl. Cut in 1 tablespoon butter or margarine until mixture is crumbly.