Cute little Velveeta recipe booklet measuring approximately 2 1/4″ x 4″. No date.

Kidney Bean Rabbit

2 tablespoons chopped onion
1 green pepper, chopped
2 tablespoons butter or Parkay Margarine
2 cups cooked kidney beans
2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
Salt, pepper, cayenne
1/2 lb. Velveeta
Toast
Parsley

Sauté the chopped onion and green pepper in the butter or margarine in the top of a double boiler. Place over hot water. Add the well-drained beans, catsup, Worcestershire sauce and seasonings. Slice the Velveeta and place in the double boiler with the other ingredients. Cover and cook slowly. When the Velveeta is melted stir in with the other ingredients. Serve hot on crisp toast and garnish with parsley.

Velveeta Strata

12 slices day-old bread
1/2 lb. Velveeta
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
Dash of pepper

Trim the crusts from the bread, and arrange six slices in the bottom of a baking dish, fitting them in closely. Cover with the sliced Velveeta, then with the remaining six slices of bread. Beat the eggs, add the milk and seasonings, and blend well. Pour this over the bread and cheese and let stand one hour. Bake in a very moderate oven, 325 degrees, about 40 minutes, or until puffed and lightly browned. Serve plain or with your favorite jelly.

Velveeta Individual Pizzas

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup Kraft Salad Oil
2/3 cup milk
Kraft Salad Oil
Tomato topping
1/2 lb. Velveeta

Sift the flour, baking powder and salt into a bowl. Pour the 1/3 cup of oil into a measuring cup, add the milk and pour all at once into the dry ingredients. Stir with a fork until the mixture rounds up into a ball. Knead about 10 times without flour. Roll the dough between waxed paper to 1/4-inch thickness. Cut with a large round cutter into six 3 1/2-inch rounds. Place on an ungreased cookie sheet. Brush the top of each round with oil, and spread with the Tomato Topping. Bake in a hot oven, 400°, 15 minutes or until the edges are lightly browned. Remove from the oven and arrange strips of Velveeta in spoke fashion on the top. Bake 5 minutes more, or until the Velveeta is melted.

Tomato Topping

1 cup canned drained tomatoes
1/2 cup chopped stuffed olives
2 tablespoons finely chopped green onions
1/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Break up the tomatoes and combine with the olives, onions and seasonings. Drain well just before placing on the rounds of dough.

Velveeta Jelly Omelet

1/2 lb. Velveeta
1/4 cup milk
4 eggs
Salt, pepper
1 tablespoon butter or Parkay Margarine
Tart jelly
Parsely

Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring until the mixture is smooth. Beat the egg yolks in a bowl, add seasonings to taste, and slowly blend in the Velveeta mixture. Fold in the stiffly beaten egg whites, and pour into a 10-inch skillet in which the butter or margarine has been melted. Cook over low heat until puffed up, firm and slightly brown on the bottom. Place in a slow oven, 325°, for 15 minutes until top is dry. Fold the omelet in half; place on a serving platter. Spread with tart jelly, garnish with parsley and serve immediately.

Eggs Aurora

1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped celery
Butter or Parkay Margarine
1 cup cooked tomatoes, fresh or canned
1 teaspoon sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
4 slices toast
1/2 lb. Velveeta
4 poached eggs
Parsley

Make a Spanish Sauce by sautéing the green pepper, onion and celery in butter or margarine until tender. Add the tomatoes, sugar, flour blended with a little cold water, salt and a dash of pepper. Cook until thick.

Cover each slice of toast with a slice of Velveeta and place under moderate broiler heat to melt. Place a poached egg on each portion of toast and Velveeta, and serve with the hot Spanish Sauce. Garnish with parsley. Serves 4.

Shrimp-Rice Biloxi

1 cup raw rice
4 tablespoons butter or Parkay Margarine
1/2 lb. Velveeta
1/3 cup milk
1 1/2 cups shrimp, home cooked or canned

Cook the rice in boiling salted water until tender. Drain and season with the butter or margarine. Then pack into 4 well greased individual custard cups. Unmold on individual casseroles. Melt the Velveeta in a double boiler. Pour in the milk gradually, stirring constantly until the sauce is smooth. Add the shrimp, cover, and continue heating until the shrimp is hot. Serve the Velveeta shrimp mixture over each rice mold.

Olive Macaroni and Cheese Casserole

1/2 lb. Velveeta
1/3 cup milk
1/2 cup sliced stuffed olives
1/2 teaspoon salt
Dash of pepper
2 cups cooked elbow macaroni
Buttered soft bread crumbs

Melt the Velveeta in the top of a double boiler. Gradually add the milk, stirring constantly until the sauce is smooth. Add the olives, seasonings and macaroni. Pour into a casserole. Sprinkle with buttered crumbs and bake in a moderate oven, 375°, for 15 to 20 minutes or until the crumbs are lightly browned.

Grilled Velveeta Sandwiches with Piquant Tomato Sauce

Velveeta
6 slices bread, crusts trimmed
Butter or Parkay Margarine
1 can condensed tomato soup

For each serving place a slice of Velveeta between 2 slices of bread. Spread the top and bottom of each sandwich with butter or margarine, and brown lightly under the broiler. Or the sandwiches may be sautéed in the butter or margarine in a skillet. For each portion, serve one diagonally cut sandwich in an individual flat casserole and pour heated tomato soup around it.

Pinwheel Vegetable Casserole

8 small carrots, cooked
8 small onions, cooked
1 1/2 cups cooked green beans
1 cup cooked peas
4 tablespoons butter or Parkay Margarine
4 tablespoons flour
2 cups milk
1/2 lb. Velveeta
Salt, pepper

Place the well drained vegetables in a casserole. Make a cream sauce with the butter or margarine, flour and milk. Add the sliced Velveeta and stir until it is melted. Season to taste, and pour over the vegetables. Cover with biscuit pinwheels and bake in a hot oven, 425°, 20 minutes or until lightly browned.

Biscuit Pinwheels

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter or Parkay Margarine
3/4 cup milk
1/4 cup melted butter or Parkay Margarine

Sift the dry ingredients together. Cut in 4 tablespoons butter or margarine with a pastry blender or with two knives until it is the consistency of coarse cornmeal. Stir in the milk to make a smooth dough. Turn out on a floured board, knead one-half minute and roll lightly to 1/4-inch thickness. Spread with melted butter or margarine and roll up like a jelly roll. Cut off 1-inch slices and lay on top of the casserole.

Tested recipes from the
KRAFT KITCHEN
KRAFT FOODS COMPANY – CHICAGO
51830 Printed in the U.S.A.

This recipe is from an old Squirrel Peanut Butter booklet, no date. The inside cover has a note from Jean White, Home Services Director. No date anywhere, but judging from her picture, I’d guess 1960’s.

SANDWICH LOAF

1 long crusty french loaf
1/4 cup water
1/2 tsp. salt
1/2 tsp. Nabob Coarse Black Pepper
3/4 tsp. Worcestershire Sauce
1/3 cup Squirrel Peanut Butter (Smooth or Crunchy)
3/4 cup soft fine bread crumbs
1 tbsp. Nabob Parsley Flakes
1/3 cup Nabob Onion Flakes
2 tbsp. finely minced green pepper
1 egg
1 lb. ground round/chuck

• Cut a lengthwise “V” from the top of the loaf. Remove wedge and with fork pull out soft bread crumbs from inside the loaf until about an inch thick shell of bread and crust remains.
• Mix bread crumbs (3/4 cup) with all other ingredients and pile lightly into the bread shell.
• Cover with top crust and tie tightly with string. Wrap in aluminum foil and bake at 350 degrees F. for approximately 1 hour.
• Serve slices hot, or cool the roll in foil and use for lunch boxes.

Here’s an old recipe clipping for Raspberry Bombe cut out from a newspaper. Date unknown.

“Great on a hot summer day,” says Joanne Nania, Yonkers, N.Y.

RASPBERRY BOMBE

Three pints raspberry sherbet

Freeze: Until firm

• Two pints Strawberry or Peppermint Ice Cream

Freeze: Until firm

• One cup heavy cream
• Three tablespoons confectioners’ sugar

Beat: Until stiff

• One-fourth cup finely chopped mixed candied fruits and peels
• One-fourth cup finely chopped nuts
• One tablespoon rum, optional

Chill: Six hours, or overnight

• Whipped cream
• Nuts

Servings: Eight, or more

Chill a 10-cup (2 1/2 qt.) metal melon mold or bowl in freezer until icy. Soften sherbet about 10 minutes at room temperature. With large spoon, quickly spread sherbet evenly over bottom and sides of mold, spreading sherbet to top of mold.

Freeze until firm, about one hour. Soften strawberry ice cream. Spread over raspberry sherbet, covering completely. Freeze until firm.

Combine cream and sugar and beat until stiff. Stir in candied fruits and peel, chopped nuts and rum. Pour into center of mold. Smooth top with spatula, making sure that ice cream is level in mold. Cover with foil or lid and freeze six hours or overnight.

To unmold, dip mold quickly into a pan of hot water. Invert on chilled platter and lift off mold. Return to freezer for 10 minutes. Decorate with rosettes of whipped cream and nuts, if desired.

Here’s an old newspaper clipping with a pistachio cake recipe – date unknown. It was found in a big box of old recipes.

Cooking on the front burner
by Frances Haynes

MAKING THE ROUNDS

Have you ever noticed how popular recipes seem to make the rounds? Every once in a while a particularly good cake, pie or casserole is served at a gathering and before long the recipe is being used throughout the community. We should be proud to share our recipes but we should also have enough pride not to withhold any little secrets which may have a bearing on the success or failure of the product. If you don’t want to have anyone else use your recipe, just say so, but please do not give partial directions.

Sometimes people have family recipes which they like to retain as their specialties. This is all well and good and we can understand their feeling in the matter. There are others who are kind enough to have copies of their recipes all ready to distribute should the occasion arise.

Not long ago, one of our readers in western Pennsylvania sent us a recipe for a cake which is making the rounds in that area. When it was first served at a church Circle meeting, the recipe quickly became public knowledge. One friend gave it to another and now the check-out ladies at the supermarket smilingly remark “So you are going to make the cake, too,” when the ingredients are purchased.

PISTACHIO CAKE

1 White cake mix
1 package pistachio instant pudding
4 eggs
3/4 cup vegetable oil
3/4 cup plus 1 Tablespoon water
1/2 cup nuts, chopped

Mix 1 white cake mix, 1 package pistachio instant pudding, 4 eggs, 3/4 cup vegetable oil, and 3/4 cup plus 1 Tablespoon water. Grease lightly a 13 x 9 x 2 inch square cake pan or a round one of comparable size. Pour in the batter and then sprinkle 1/2 cup chopped nuts over the top. Bake in a 350 degree oven for 30 to 40 minutes or until done.

While the cake is baking, mix the following ingredients:

2 Tablespoons butter or margarine
2 cups powdered sugar
1/2 teaspoon vanilla
1-3 cup water

When the cake is baked, take a fork and prick holes at intervals in the cake. Dribble the above mixture over the cake and bake for an additional five minutes. Cool and then serve with pride.

In the event that you cannot find pistachio instant pudding in your supermarket, lemon, chocolate or banana may be substituted but the color appeal will not be the same.

Newspaper clipping for Brandy Alexander Pie, no date.

Favorite Recipe

A creamy, rich dessert for very special occasions comes from Sister M. Jeanine, Rochester, N.Y., today’s prize winner.

BRANDY ALEXANDER PIE

One envelope unflavored gelatin
One-half cup cold water
One-third cup sugar
One-eighth teaspoon salt
Three eggs, separated
One-fourth cup cognac
One-fourth cup creme de cacao
Chill: Until consistency of unbeaten egg whites
One-third cup sugar
One cup heavy cream, whipped
One ten-inch chocolate wafer crumb crust
Chill: several hours
Chocolate curls
One-half cup heavy cream, whipped

Servings: Six to eight

In saucepan, combine gelatin and cold water. Stir in sugar, salt and egg yolks, mixing well. Cook over very low heat, stirring constantly, until mixture thickens. Do not boil. Remove mixture from heat; stir in cognac and creme de cacao. Chill. Beat egg whites until foamy. Gradually add sugar, tablespoon at a time. Continue beating until eggs are stiff and shiny. Fold into thickened gelatin mixture. Fold in whipped cream. Pour mixture into prepared crust. Chill. At serving time garnish with choclate curls and rosettes of whipped cream.

Here’s an old newspaper clipping found in a box of recipes, date unknown.

SCOTCH CLOOTIE DUMPLINGS

1 lb. self-rising flour
1 tea cup breadcrumbs
1 tea cup sugar
1 tea cup shredded suet
1/2 lb. of currants
3/4 lb. raisins
1 grated apple
1 teaspoonful mixed spice
1 tablespoon treacle (molasses)
1/4 teaspoonful salt
1/4 pint cold milk

Mix flour, sugar, breadcrumbs, suet, salt and spice. Add grated apple and fruit. Mix well. Add milk and treacle. Mix well until blended. Scald cloth, dust with flour, place mixture on cloth. Tie securely, leaving room for pudding to swell. Boil steadily for 3 to 4 hours. Remove cloth gently and dry off pudding in oven.

HELPFUL GUIDE

1. Make sure that cloth is well scalded and floured freely. A teacloth will do the job.
2. When tying the cloth be sure to leave enough room for pudding to swell.
3. Place a plate in the bottom of pan and rest the pudding on it after the water has been brought to the boil.
4. The water should be kept boiling all the time and should never be allowed to drop below half the depth of the pudding. It would be wise then to add boiling water about 45 minutes.

The Blueberry Orange Bread Recipe on this clipping is here.

Here’s an old newspaper clipping found in a box of recipes, date unknown.

BLUEBERRY ORANGE BREAD

2 tablespoons margarine
1/4 cup of boiling water
1/2 cup orange juice
3 teaspoons grated orange rind
1 egg
1 cup sugar
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Melt margarine in boiling water in small bowl. Add orange juice and rind. Beat egg and sugar until light and fluffy. Add sifted dry ingredients alternately with orange juice, beating until smooth. Fold in berries. Bake in fancy 1 1/2 quart pan or a loaf pan at 325 degree oven for 70 minutes

*The scotch clootie recipe is here.

Here’s a clipping from 1950 Woman’s Day Kitchen for Dutch Apple Cake–recipe follows picture below.

DUTCH APPLE CAKE
Costs 32 cents (October 1950)
6 servings Woman’s Day Kitchen

1 cup sifted flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
1/8 cup shortening
1 egg, grade B, well beaten
1/4 cup milk
4 cups sliced, tart apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted better

Sift together flour, baking powder, salt, and 2 tablespoons sugar. Cut in shortening. Add combined egg and milk, and mix well. Spread on bottom and sides of greased 10 x 6 x 2-inch baking pan. Arrange apple slices in overlapping rows on batter, slightly pressing down straight edges. Sprinkle with mixture of cinnamon, nutmeg, and remaining 2 tablespoons sugar. Brush with butter. Bake in hot oven, 400° F., for about 40 minutes, or until apples are tender. Cut in squares, and serve warm, with cream or with foamy sauce, if desired.