This is a clipping from what looks to be from a full page promo for Borden’s cream cheese and condensed milk. The coupon at the bottom expired May 31, 1965 so this is at least 42 years old.

There is part of an ad on the back for a new Scout vehicle priced at $1690.85, it looks similar to a Jeep. Imagine buying a new vehicle today for that price!

The clipping is missing the left half of the page, so the main title only reads “Cream Cheese Pie”. The recipe is complete and presented below. I did space the instructions differently so that they would be easier to follow.

There’s no cooking.
Because you use Borden’s Eagle Brand Milk
and Borden’s Cream Cheese.

It’s rich with smoother, fresher tasting Borden’s Cream Cheese. And it’s easy, because Borden’s Eagle Brand Sweetened Condensed Milk (the precooked blend of whole milk and sugar) cuts down on mixing time, cuts out cooking. Like the idea? You’ll love the results!

Cherry-O Cream Cheese Pie.

1 (9-inch) crumb crust or
1 (9-inch) baked pastry shell
1 (8-oz.) package Borden’s Cream Cheese or Borden’s Neufchatel Cheese
1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (1-lb. 6-oz.) can prepared Cherry Pie Filling or Cherry Glaze*

1. Let cheese stand at room temperature until soft; beat until fluffy.

2. Gradually stir in Eagle Brand Sweetened Condensed Milk.

3. Add lemon juice and vanilla extract; stir until blended.

4. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze. Makes a 9-inch pie or 7 to 8 servings.

*Cherry Glaze (makes 1 cup)

1 cup (1/2 of a 1-lb. can drained, pitted sour cherries)
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cherry juice

1. Blend sugar and cornstarch; stir in cherry juice.

2. Cook till thickened and clear, stirring constantly.

3. Stir in few drops red food coloring if desired. Add cherries.

4. Cool. Garnish top of pie.

Bottom of recipe has a 25 cent refund coupon that I won’t include here.

This is a newspaper recipe clipping, date unknown. Judging from the advertisement on the back showing a young woman standing at one of the first models of an ATM machine (from Anytime Bank), I’d guess late 1970s.

Breakfast Beef And Eggs

CORN BREAD

One cup corn meal
One cup sifted all-purpose flour
Two tbsps. sugar
Four tsps. baking powder
One-half tsp. salt
One egg
One cup milk
One-fourth cup vegetable oil

TOPPING

One-third cup butter or margarine
One-third cup all-purpose flour
Three-fourths tsp. salt
One-half tsp. dill weed (optional)
One-fourth tsp. pepper
Three cups milk
Five-oz. jar dried beef, well rinsed and cut up
Four hard-cooked eggs, sliced.

For corn bread: Sift together dry ingredients into a bowl. Add egg, milk and oil. Beat with rotary beater until smooth, about one minute. Bake in greased 8-inch square pan in preheated 425-degree oven 20 to 25 minutes. Remove from pan; cool.

For topping: Melt butter in saucepan. Add flour, salt, dill and pepper, stirring until smooth. Gradually add milk to flour mixture, stirring constantly until thickened. Add beef and eggs; heat thoroughly.

Cut corn bread into six pieces, split horizontally; place on cookie sheet. Broil until golden brown. For each serving, top two corn bread slices with hot creamed mixture.–Yields six servings.

CRUNCHY COLE SLAW or a fresh fruit salad would be a nice accompaniment to this zesty dish.

Magazine ad clipping for English Heath Toffee–Bits ‘O Brickle. Date unknown, but judging from the article on the back that mentions a picture date of ‘mid-70s’, I’d say this is from the 1980s.

Bits ‘O Brickle
Ice Cream Pie from Heath.
Now that’s a dessert!

Bits ‘O Brickle Ice Cream Pie & Sauce

Pie:

Prepared 9″ graham cracker pie shell
1/2 gal. vanilla ice cream, softened to spoon easily but not melted
One-half 7.8 oz. bag Bits ‘O Brickle

Spoon half of softened ice cream into prepared pie shell. Sprinkle 1/2 bag Bits ‘O Brickle on top. Heap with remaining ice cream. Freeze.

Sauce:

1 1/2 cups sugar
1 cup evaporated milk
Remaining 1/2 bag Bits ‘O Brickle
1/4 cup butter or margarine
1/4 cup light corn syrup
Dash salt

Combine sugar, milk, butter or margarine, syrup and salt. Bring to boil over low heat; boil 1 min. Remove from heat and stir in remaining Bits ‘O Brickle. Cool, stirring occasionally. Chill. To Serve: Stir sauce well, then spoon over individual pie wedges. Serves eight. Remaining sauce may be refrigerated in a tightly covered container for use as a topping.

This was cut from cardboard packaging of some kind, date unknown. The cardboard piece seems to have been taped to something at one time due to the discoloration on the sides, probably an index card long lost.

The recipe is for the Baker’s brand of coconut.

BAKER’S COCONUT CRUST

2 tablespoons soft butter
1 package Baker’s Coconut

Spread butter evenly in 8- or 9-inch pie pan. Sprinkle in coconut and pat evenly into the butter. Bake in a slow oven (300° F.) 15 to 20 minutes, or until golden brown. Cool crust. Then fill with cream or chiffon filling; chill. Or pack with ice cream and serve at once.

Clipped recipe from a magazine. Undated, clipping is in two pieces. I’m not sure how this was displayed in the magazine, but the bottom pictures are the first two steps and then the pictures directly underneath the recipe details are steps 3 and 4.

Zucchini Sticks

3 medium zucchini squash
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon lemon juice, fresh, frozen or canned
1/2 cup dry bread crumbs
1/4 cup butter or margarine

Zucchini can be prepared beforehand, then fried at the last minute.

1

Wash and trim blossom and stem ends from zucchini. Cut in lengthwise strips 1/2 inch thick. Cut strips in pieces about 2 1/2 inches long

2

Coat strips with mixture of flour, salt and pepper. Any shallow dish, piepan or even a sheet of waxed paper makes a convenient container

3

Dip the strips in a mixture of slightly beaten egg and lemon juice. Then coat completely with bread crumbs. Lemon juice gives a lovely flavor

4

Fry in melted butter or margarine until crisp on all sides. Add more fat if necessary. Drain on paper towels and serve piping hot to 4

Two undated newspaper clippings pasted to white index card. One is a punch recipe and the other is for a veggie bake.

PUNCH

3 cups sugar boiled in 3 cups water for 7 minutes. Cap and let sit overnight. Next day add:

2 teabags in 3 cups water, let steep at least 5 minutes.
3 cups orange juice
1 cup lemon juice
3 cups pineapple juice
2 quarts gingerale

Serves approximately 30 people.

VEGGIE BAKE

1 medium onion chopped
2 tblsps. butter or margarine
1 bag frozen mixed vegetables
1 cup sour cream
2 cups crushed potato chips
salt and pepper

Saute onion in butter until transparent. In large cassarole mix onions and butter it was cooked in, sour cream and vegetables. Season to taste. Cover top of cassarole with potato chips. Cook in 350 degree oven for 40 minutes.

Promo recipe booklet from Dole, no date.

the pineapple cookbook
12 favorite recipes from the Dole kitchen

PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter
1/2 cup brown sugar
5 to 7 slices Dole Pineapple (No. 2 or 1 lb., 4 oz. can) Maraschino cherries, optional
1 package white or yellow cake mix for one layer cake (or one-half of a regular size package)

Melt butter, brown sugar and 2 tablespoons of pineapple syrup in an 8 or 9-inch skillet or cake pan or in special Dole upside-down cake pan. (See offer below*.) Remove from heat and arrange pineapple and cherries in mixture.

Prepare batter as directed on cake package. Pour over mixture in the pan. Bake in a preheated 350 degree oven 40 to 50 minutes, until cake tests done. Let stand 5 minutes. Invert on serving plate. Allow 2-3 minutes before removing pan. Serve warm with whipped cream. Makes 5 or 6 servings.

*RecipeCurio Note: offer information not included here

PINEAPPLE GINGERBREAD TORTE

1 package gingerbread mix
1 cup heavy cream
1 teaspoon vanilla
1/4 cup powdered sugar
1 banana, sliced into lemon juice
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1/3 cup chopped walnuts

Prepare gingerbread following package directions. Bake in a 9-inch round pan. Cool, then split to make 2 layers. Whip cream with vanilla and sugar. Divide. Spread half on bottom layer. Arrange the banana slices around outside edge. Fill center with half of the pineapple. Top with second layer. Spread with remaining whipped cream. Sprinkle nuts around the edge. Fill the center with remaining pineapple. Chill. Makes 6 to 8 servings.

TUNA POLYNESIAN

1/3 cup mayonnaise
1/2 teaspoon curry powder
1 tablespoon chopped onion
2 cans (7 oz. each) tuna, drained
1 1/2 cups drained Dole Pineapple Chunks (No. 2 or 1 lb., 4 oz. can)
1 cup sliced celery

Combine mayonnaise, curry powder and chopped onion and let stand to blend the flavors. Meanwhile break tuna into bite size chunks and combine with the drained pineapple and celery. Toss with mayonnaise and serve in lettuce cups. Makes 4 to 6 luncheon servings.

PINEAPPLE UPSIDE-DOWN SALAD

5 to 7 slices Dole Pineapple (No. 2 or 1 lb., 4 oz. can)
3/4 cup pineapple syrup
3/4 cup water
1 package (3 oz.) orange flavor gelatin
5 to 7 maraschino cherries
1 cup cottage cheese

Drain pineapple and reserve syrup. Combine syrup and water and bring to a boil. Pour over orange gelatin and stir until dissolved. Arrange pineapple and cherries in an 8 or 9-inch round cake pan. Pour half of gelatin over pineapple. Chill until set. Meanwhile, keep remaining gelatin at room temperature.

Combine remaining gelatin with cottage cheese and pour over the “set” gelatin. Chill until firm. Unmold on crisp greens. Makes 5 or 6 servings.

PINEAPPLE LIME BASIC SALAD

1 package (6 oz.) lime flavor gelatin
2 cups boiling water
2 1/2 cups Dole Crushed Pineapple with syrup (No. 2 or 1 lb., 4 oz. can)
1 cup dairy sour cream

Dissolve the gelatin in boiling water. Add crushed pineapple and chill until thickened. Add sour cream and pour into a 1 1/2 quart ring mold. Chill until set. Makes 10 to 12 servings.

NOTE: If desired, additional fruit measuring one cup or less can be added before first chilling.

FROZEN PINEAPPLE CRANBERRY SALAD

1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1 can (1 lb.) whole cranberry sauce
1 cup dairy sour cream
1/4 cup pecans, coarsely chopped

Combine all ingredients and spoon into an 8-inch square pan, or use a 1-quart refrigerator ice cube tray. Freeze for several hours or overnight. To serve, cut in squares or slices and arrange on crisp greens. Makes 8 or 9 servings.

HAWAIIAN BAKED BEANS AND FRANKS

1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1 tablespoon catsup
1 teaspoon prepared mustard
2 cans (16 oz.) baked beans
1 lb. (8-10) frankfurters, sliced into 1-inch pieces

Drain pineapple well. Combine pineapple with remaining ingredients in a 2-quart caserole. Bake in a preheated 350° oven for an hour. Makes 6-8 servings.

SWEET AND SOUR MEATBALLS

1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
8 slices Dole Pineapple (No.2 or 1 lb., 4 oz. can)
1/2 cup sweet pickles with juice
1 tablespoon cornstarch

Season ground beef with salt and pepper and form into meatballs about 1 inch in diameter. (One tablespoon each.) Brown in skillet. Drain pineapple slices reserving juice. Mix the pineapple syrup, pickes with pickle juice and cornstarch. Add to skillet. Cook and stir until gravy thickens and is clear. Add the pineapple slices, cover and cook 5 minutes or until heated through. Makes 4 servings.

PINEAPPLE BARBECUE SPARERIBS

2 to 3 pounds spareribs
1 1/2 cups barbecue sauce
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)

Arrange spareribs in a shallow baking pan. Mix the barbecue sauce into crushed pineapple. Pour over and between spareribs. Bake in a preheated 400° oven for 20 minutes, then lower temperature to 250° and bake for 2 to 2 1/2 hours or until tender. Makes 3 to 4 servings.

PINEAPPLE HAM ‘N CHEESE ON RICE

2 cups drained Dole Pineapple Chunks (No. 2 or 1 lb., 4 oz. can)
2 cups cooked ham, cubed
1 cup peas
1 can (10 1/2 oz.) cheese soup
1/2 cup water
2 tablespoons chopped onion
4 cups cooked rice

Combine first six ingredients. Bring to a boil, reduce heat and simmer 5 to 7 minutes. Press cooked rice into an oiled ring mold. Leave about 5 minutes. Unmold rice while still warm and spoon cheese mixture into center. Makes 6 generous servings.

QUICK PINEAPPLE CHEESE PIE

1 package (8 oz.) cream cheese softened to room temperature
1/4 cup sugar
1 cup heavy cream, whipped
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1 9-inch graham cracker pie shell

Whip softened cream cheese and sugar together well. Fold in the whipped cream, then the well drained crushed pineapple. Spoon into the pie shell. Chill thoroughly, about two hours, until filling is set. Makes 6 to 8 servings.

PINEAPPLE LEMON PIE

1 package lemon pudding and pie filling mix
2 1/2 cups Dole Crushed Pineapple with syrup (No. 2 or 1 lb., 4 oz. can)
1/2 cup water
2 tablespoons butter
1 8 or 9-inch graham cracker crust
Whipped cream

Combine lemon pudding and pie filling mix, undrained crushed pineapple, water and butter. Bring to a boil, stirring constantly. Cool about 20 minutes. Pour into cooled graham cracker crust and chill until ready to serve. Garnish with whipped cream. Makes about 6 servings.

12 pineapple quickies

• Stir a cup of well drained crushed pineapple into mashed sweet potatoes and sprinkle with a dash or two of nutmeg. Top each serving with a chunk of butter.
• Mix fresh or frozen whole strawberries with a little brown sugar and cinnamon, then combine with drained chilled pineapple chunks. Refreshing zip to an easy dessert.
• Add drained pineapple chunks, or crushed pineapple, to cole slaw for a bright flavor change.
• Combine a cup of drained crushed pineapple with a small jar of orange marmalade. Marvelous combination for ice cream, waffles, even toast!
• Stir a cup of drained pineapple chunks into Harvard beets for a delightful new taste combination.
• Top chilled pineapple chunks with sour cream and a sprinkling of brown sugar.
• Sprinkle pineapple slices with sugar and nutmeg, then dot with butter. Bake in a hot oven about 10 minutes. Excellent with ice cream!
• Fold crushed pineapple and mandarin oranges into sweetened whipped topping or cream. Marvelous mousse!
• Stir two tablespoons of horseradish and one tablespoon mustard into a drained #2 can of crushed pineapple. Tingly relish for meats and sandwiches.
• Fill cornucopias of salami with drained crushed pineapple. Secure with toothpicks for a quick trick appetizer.
• Top pineapple slices with mounds of kidney bean salad. Add crumbled blue cheese for a new flavor.
• Wrap pineapple chunks with half slices of bacon and hold with toothpicks. Brown until bacon is crisp. Appetizing!

Recipe card from 1972 distributed by Marjon Promotions Inc.

STUFFED CROWN ROAST OF PORK

1 (6-8 lb.) pork crown roast (about 18 ribs)
salt
pepper
Walnut stuffing
1 15-oz. jar preserved kumquats

Season pork with salt and pepper. Cover bone ends with foil and stuff center with foil. Insert meat thermometer carefully between two ribs. (Tip should be in center of muscle.) Place Roast in pan with bone ends up. Roast in 325° F. oven 35-40 minutes per pound or until meat thermometer registers 185° F. One hour before done, remove foil from center of roast, fill with stuffing and continue roasting. During the last 20 min. of roasting time, remove foil from bones; top each bone with a kumquat and baste roast with kumquat liquid. 10 servings.

Walnut Stuffing

1/4 cup margarine
1/4 cup chopped onion
2 stalks celery, chopped
4 cups soft bread cubes
2 eggs, beaten
1/2 cup chopped walnuts
1 tsp. salt
1/2 tsp. paprika

Melt margarine in large skillet. Add onion and celery; saute until golden. Mix in remaining ingredients. Makes about 3 cups.

Suggested Menu and Preparation Schedule

Stuffed Crown Roast of Pork
Baked Tomatoes
Cucumber Salad
Baked Acorn Squash with Limas (Card #93)
Caramel Custard

Bake Caramel Custard early in the day. Refrigerate.

2:00 pm Place Roast in Preheated Oven
*4:30 Make Stuffing
4:45 Place Stuffing in Center of Roast
**5:00 Prepare Squash. Bake.
*5:15 Prepare Tomatoes for Baking
**5:30 Cook Limas
5:35 Crown Roast with Kumquats. Bake Tomatoes.
6:00 Bon Appetit! Enjoy Your Dinner!

After dinner serve Caramel Custard.

*May be prepared early in the day and refrigerated.
**May be prepared early in the day and reheated.