This recipe comes from a promo paper recipe card, could be from a store chain since it’s not clear which brand it’s promoting (the card has a total of 4 quick recipes). Recipe is typed below along with a scanned copy.

Cheddar Cheese Log

Yield: 1

1 package (3 oz.) cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1/4 cup pitted chopped ripe olives
2 tablespoons chopped pimiento, drained
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce
Chopped slivered almonds
Sliced apples

Beat cream cheese until fluffy. Beat in Cheddar cheese. Stir in olives, pimiento, green pepper and Worcestershire; blend well. Shape into roll on waxed paper. Coat well with almonds. Cover and chill several hours to allow flavors to blend. Allow to stand at room temperature about 30 minutes before serving with assorted crackers. Decorate with apple fans.

This recipe comes from a promo paper recipe card, could be from a store chain since it’s not clear which brand it’s promoting (the card has a total of 4 quick recipes). Recipe is typed below along with a scanned copy.

Pumpkin ‘n Cream Pie

Yield: one 9-inch pie

1 9-inch pie shell, baked
1 quart vanilla ice cream, slightly softened
1 cup canned pumpkin
3/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup whipping cream, whipped
1/2 cup chopped walnuts
Whipped cream
Candy leaves
Sugared cranberries

Chill crust in freezer. Spoon ice cream onto bottom of crust; return to freezer to harden. Combine pumpkin, sugar, pie spice and salt. Fold into whipped cream. Spread over ice cream layer. Top with nuts. Freeze. Remove from freezer and let stand at room temperature 15 minutes before serving. Decorate with additional whipped cream, candy leaves and sugared cranberries.

This recipe comes from a promo paper recipe card, could be from a store chain since it’s not clear which brand it’s promoting (the card has a total of 4 quick recipes). Recipe is typed below along with a scanned copy.

Peppermint Eggnog

Yield: 12 cups

3 quarts dairy eggnog
3/4 teaspoon peppermint extract
Whipped Cream
Crushed peppermint candy

Combine dairy eggnog and peppermint extract. Garnish with whipped cream and crushed peppermint candy.

This recipe was clipped from Family Weekly magazine that was published in 1982. Recipe is typed below along with a scanned copy.

SPICED RUM PUNCH

1/3 cup packed light brown sugar
2 1/2 cups boiling water
1 pt. white rum
1 qt. orange juice
1 cup lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup grenadine syrup
Ice cubes
Orange slices

1. Dissolve sugar in boiling water. Add rum and mix well.
2. Add orange and lemon juices. Stir in spices. Add grenadine.
3. Cover and refrigerate for at least 8 hours before serving.
4. To serve, pour into punch bowl. Add about 40 ice cubes. Float orange slices on top.

Makes 20 (1/2-cup) servings

This promo recipe from Dole was clipped from a magazine, date unknown but likely 1980’s–1990’s. Recipe is typed below along with a scanned copy.

Dole Sunny Holiday Punch

1 can (46-oz.) Dole Pineapple Juice, chilled
1 bottle (28-oz.) mineral water, or club soda, chilled
1 can (6-oz.) frozen orange juice concentrate, thawed
1 lemon or lime, thinly sliced
2 cups fresh or frozen* berries
1 bottle (750 ml) chilled champagne, optional

Combine all ingredients in a punch bowl.

Garnish as desired. Makes 3 quarts.

*Use undrained frozen berries

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

Hot Spiced Tea from TANG

1 1/3 cups TANG
1/2 cup sugar
1/2 cup instant tea*
1 teaspoon cinnamon
1/2 teaspoon cloves

Combine ingredients and store in tightly covered jar.

Makes approximately 24 servings.

FOR 1 SERVING–Place 1 well-rounded teaspoon of mix in a cup, fill with boiling water and stir until dissolved.

FOR 1 QUART–Dissolve 1/2 cup mix in 1 quart of boiling water in a teapot or heat-resistant pitcher.

*Or use lemon-flavored unsweetened or sugar-sweetened instant tea.

This recipe was clipped from a magazine and was published in 1985. Recipe is typed below along with a scanned copy.

TROPICANA Brunch Punch

1 can (6 oz.) Tropicana Frozen Orange Juice Concentrate, thawed
1 can (6 oz.) frozen lemonade concentrate, thawed
1 qt. cranberry juice, chilled
1 qt. ginger ale, chilled
1 orange, thinly sliced

In large pitcher or punch bowl, stir together Tropicana Orange Juice Concentrate, lemonade concentrate, and cranberry juice. Refrigerate until serving time. Just before serving, stir in ginger ale and orange slices. Makes 10-3/4 cup servings.

These recipes come from the inside of a Land O’Lakes butter carton, no date listed on the packaging but the pound of butter was marked at 89¢ (WOW). Lots of instructions and ideas provided, everything is typed below along with scanned copies.

Basic recipe for MAGIC CANDY

1/4 cup (1/2 stick) Land O’Lakes Butter
1/2 cup white corn syrup
3/4 cup sugar

Combine in a heavy 1 quart saucepan. Cook, stirring occasionally, until mixture boils. Reduce heat slightly and continue cooking to 270° (soft-crack stage). Remove from heat.

You can make any amount of Magic Candy by following these simple proportions: 1 part butter, 2 parts corn syrup, 3 parts sugar. Easy as 1-2-3!

All of the candies below start with this basic recipe. The variations are simple. Even children can share the fun of making Santa Pops, Candy Canes, Holiday Spangles. Other adaptations of the basic recipe make elegant candies like Butter Toffee and Butter Crunch for holiday and year round treats. Enjoy them all!

SANTA POPS

Follow basic recipe for Magic Candy, adding a few drops of food coloring during cooking if desired. Drop candy from tablespoon over wooden sticks placed on lightly buttered cookie sheet. Candy decorations may be pressed onto Santa Pops while still hot, or stuck on with a dab of corn syrup when cool. Allow to cool before removing from cookie sheet. Makes about 18 two-inch Santa Pops.

HOLIDAY SPANGLES

Follow basic recipe for Magic Candy, adding a few drops of food coloring during cooking, if desired. Spoon hot candy into open metal cookie cutters placed on a lightly buttered cookie sheet. Decorate as for Santa Pops. Allow candies to cool; remove from cookie cutters.

For Christmas Ornaments, make holes near top with a skewer while candy is warm; tie ribbon thru hole when cool. Makes about 18 two-inch ornaments.

CANDY CANES & CHRISTMAS KISSES

Follow basic recipe for Magic Candy, except cook to 265° (hard-ball stage). Pour half of hot candy syrup onto buttered cookie sheet; blend a few drops of red food coloring and two to three drops of oil of peppermint into remaining syrup, and pour onto second cookie sheet. As candy cools, lift edges towards center. When cool enough to handle, have two people butter their hands lightly and pull candy until light in color and satiny looking. Pull into long ropes, twist the two colors together, cut with scissors to desired length and curve end into candy cane.

CHRISTMAS KISSES: Pull candy as above, making all the candy one color. Cut bite size pieces with scissors while soft, or crack when hard. Wrap in wax paper or clear plastic food wrap.

(All three candies above may be wrapped in clear plastic food wrap and stored in a cool place. Do not refrigerate.)

BUTTER TOFFEE

Sprinkle 1 cup of chopped pecans on bottom of buttered 9 x 9 x 1 3/4″ pan. Follow basic recipe for Magic Candy. Pour hot candy over nuts. Cool until set but still hot. Sprinkle with 1/2 cup chocolate chips. Allow chips to soften, then spread over top. May be refrigerated to set chocolate. Makes 36 1 1/2-inch squares.

BUTTER BRITTLE

Follow basic recipe for Magic Candy, except add 1 cup salted Spanish peanuts after mixture is melted, and continue cooking to 270°. Remove from heat, add 1/4 teaspoon soda. Stir to blend. Pour out onto warm buttered cookie sheet. Spread to desired thickness. When cold, crack into pieces. Makes about 1 pound.

BUTTER CRUNCH

4 cups popped corn
2/3 cups pecans
1/3 cup almonds

Pour 1 tablespoon melted butter over popcorn and nuts. Salt to taste and mix together. Spread out on lightly buttered cookie sheet. Follow basic recipe for Magic Candy; pour over popcorn and nuts. Mix well to coat. Spread out. Break apart when cool. Makes about 1 pound.