This promo recipe for Molly McButter was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Festive Rice

2 10-1/2 oz. cans low sodium chicken broth
1 C. converted long grain rice
6 Tbs. Molly McButter Butter Flavor Sprinkles
1-1/2 C. small broccoli florettes
2/3 C. cross-cut carrot slices
1-1/2 C. julienne cut red bell pepper
3 Tbs. minced fresh parsley (or 1 Tbs. dry)
freshly ground black pepper

In a medium non-stick saucepan, bring broth to boil. Add rice. Reduce heat to medium-low; cover and simmer 10 min. Stir in 4 Tbs. Molly McButter, and all vegetables. Cover, continue cooking 10 min. Remove from heat and let stand 5 min., or until water is absorbed. Sprinkle with remaining Molly McButter and pepper to taste. Fluff with fork and serve. Makes 8 servings.

Here’s a vintage clipping for Heavenly Rice but it doesn’t make clear what exactly this dish is, I think it’s a rice salad but let me know what you think. Date unknown. Recipe is typed below along with a scanned copy.

Heavenly Rice

1/2 cup uncooked rice
2 1/2 cups milk
1/3 cup sugar
1/4 tsp. salt
1/2 lb. marshmallows, diced
1/2 cup crushed pineapple
1/2 cup candied or maraschino cherries
1/2 cup heavy cream
1/2 tsp. almond extract

Cook together rice, sugar, salt and milk until rice is soft. Take from heat and cool until chilled. Add diced marshmallows, fruit, flavoring and cream which has been stiffly whipped. Chill thoroughly.

Other readers suggested adding 2 tablespoons lemon juice to the whipped cream, and then beating in 1 to 4 tablespoons of powdered sugar before adding cream to rice mixture. Also, it was advised that 1/4 cup chopped nuts be added to the rice mixture, and that a varying amount of coconut can be substituted for the marshmallows.

This recipe was clipped from a newspaper, date unknown. There’s a basic recipe for homemade ice cream as well as three different variations (banana-nut, strawberry, peach). Recipe is typed below along with a scanned copy (the recipe was across three small columns so I pieced them together for the scan).

HOMEMADE ICE CREAM

2 cans evaporated milk
2 cups sugar
1 Tbsp. vanilla
6 eggs, separated
Pinch of salt

Beat egg whites until stiff. Beat in sugar. Mix egg yolks and evaporated milk, add slowly to egg white/sugar mixture. Add vanilla, salt and fruit. Finish filling freezer can with low-fat milk. Freeze as directed.

Variations: Banana Nut: 3-4 ripe bananas, mashed, plus 1/2 cup chopped pecans.

Strawberry: 1 pint fresh strawberries, chopped fine and sweetened to taste.

Peach: 5-6 ripe peaches, chopped fine, sweetened to taste.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

GRAPE ICE CREAM

1 quart grape juice
1 quart milk
1 pint whipping cream
2 1/2 cups sugar
juice of 3 lemons

Mix all ingredients together, pour in freezer container. Freeze according to manufacturer’s directions.

This recipe was clipped from a newspaper, date unknown. There’s a banana nut variation included at the bottom. Recipe is typed below along with a scanned copy (last section of directions is at the top of the next column so it’s not included in the scan).

MAPLE NUT ICE CREAM

6 eggs
1 1/2 cups sugar
2 Tbsp. flour
1 pint whipping cream
1 Tbsp. vanilla
1 Tbsp. butter extract
1 tsp. maple flavoring
1 cup sweetened condensed milk
1 1/2 cups toasted pecans, toasted in 1 Tbsp. butter in oven

Mix flour with sugar. Beat eggs in well. Combine remaining ingredients and beat well. Pour in freezer container and add milk to fill. Freeze according to manufacturer’s directions.

Banana nut ice cream can be made by leaving out the maple flavoring and adding 6 mashed bananas. Put 2 Tbsp. lemon juice on the bananas to keep them from turning dark.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (last line of directions are missing in the scanned copy since it’s at the top of another column).

ORANGE CRUSH-PINEAPPLE ICE CREAM

4 eggs
2 cups sugar
1 can chilled evaporated milk
2 cartons half and half
1 small can crushed pineapple
1 can Orange Crush

Beat eggs and sugar together. Beat milk and half and half together. Combine and put in freezer container with pineapple and orange soda. Fill freezer to fill line with whole milk and freeze according to manufacturer’s directions.

This recipe was clipped from a newspaper, date unknown. There’s a variation for strawberry icecream at the bottom. Recipe is typed below along with a scanned copy.

ORANGE POP ICE CREAM

2 quarts orange soda
2 cans sweetened condensed milk
1 No. 1 ½ can crushed pineapple with juice

Combine all ingredients; mix well. Pour into freezer container and freeze according to manufacturer’s directions. Strawberry soda and strawberries may be substituted for the orange soda and pineapple, if desired.

This promo recipe for College Inn Chicken Broth was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

College Inn Homemade Chicken Soup

Simply delicious, rich broth enhanced with chicken and vegetables–on the table in less than an hour!

1 whole chicken breast, split (about 1 lb.)
2 cans (13 3/4 oz.) College Inn Chicken Broth
1/2 cup each chopped onion, carrot and celery
1 cup water
1/2 cup medium egg noodles

In saucepan, combine all ingredients, except noodles. Simmer, covered, 30 minutes. Remove chicken. Trim meat from bones. Add to soup. Stir in noodles. Simmer, covered, 15 minutes. Serves 4-6.