This promo recipe from Spice Islands was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Elegant Almond Pinwheel

1 pkg. refrigerated crescent biscuits
1/2 cup almond paste
1/2 cup apricot preserves
2 tablespoons soft butter
1/4 teaspoon Spice Islands Ground Cinnamon
1/8 teaspoon Spice Islands Ground Nutmeg
1 tablespoon sugar

Unroll biscuits so that each forms a flat triangle. Combine almond paste, apricot preserves, butter, Cinnamon and Nutmeg until well-blended. Spread on flat biscuits. Roll each biscuit beginning at wide end and tucking point under. Place on a lightly greased cooky sheet pinwheel fashion with one end of each biscuit touching in center. Sprinkle with sugar. Bake in a moderately-hot oven (375° F.) 20 to 25 minutes until golden brown. Cool slightly before serving. Makes 8 to 10 servings.

This promo recipe from Spice Islands was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Jiffy Coffee-Cake

1 pkg. refrigerated butter flake biscuits
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon Spice Islands Pumpkin Pie Spice
1/2 teaspoon Spice Islands Orange Peel

Separate biscuits; roll each biscuit into a small ball between palms of hands. Roll each ball in melted butter. Combine sugar, Pumpkin Pie Spice and Orange Peel. Roll balls in sugar mixture and place in lightly buttered loaf pan or 8″ round cake pan. Sprinkle top with excess butter and sugar mixture. Bake in a moderately-hot oven (375° F.) 15 to 20 minutes. Remove from oven, turning upside-down on serving plate. Serve warm. Makes 6 servings.

This promo recipe from Spice Islands was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Deviled Ham Snack Loaf

1 long French bread, unsliced
1 pkg. (8 oz.) cream cheese
1/4 cup butter, soft
1 can (4 1/2 oz.) deviled ham
1 teaspoon Spice Islands Seasoning Salt
1/4 teaspoon Spice Islands Dill Weed
1 can (2 oz.) mushroom stems and pieces

Cut French bread in half, lengthwise. Place on cooky sheet, cut-side up. Beat together softened cream cheese, butter, deviled ham, Seasoning Salt and Dill Weed until creamy. Stir in well-drained mushrooms. Spread mixture on French Bread. Place under broiler 4 inches from source of heat until topping is bubbly and golden brown. Cut into individual servings. Serve warm. Makes 10 to 12 servings.

This promo recipe slip from Jell-O was found in a large collection and published in 1984. I’ve typed the two recipes below along with scanned copies of both front and back.

FRUIT ‘N CUSTARD COMBO

1 package (3 oz.) JELL-O Brand Americana Golden Egg Custard Mix
1 1/3 cups milk
2 cups sliced fresh fruits (strawberries, bananas, orange sections and grapes)*
Sugar*
3 to 4 slices pound cake, about 3/4 inch thick
1 cup thawed BIRDS EYE COOL WHIP Whipped Topping

*Or use 2 cups drained canned fruit and omit sugar.

Combine custard mix and milk in a saucepan; bring quickly to a boil. Chill until thickened. Meanwhile, sweeten fruit to taste, stir well and set aside. Place pound cake slices on bottom of 1 1/2-quart bowl. Sprinkle cake with juice from fruit. Spoon fruit over pound cake. Fold whipped topping into thickened custard. Spoon over fruit. Garnish with additional topping and fruit, if desired. Makes 8 servings.

For 12 servings: Use 1 package (4 1/2 oz.) JELL-O AMERICANA Golden Egg Custard Mix, increasing milk to 2 cups and whipped topping to 1 1/2 cups.

FRUIT ‘N CUSTARD TARTS

*Or use an 8- or 9-inch pie shell

Blend custard mix and sugar with milk in saucepan. Add cream cheese and lemon rind. Bring quickly to a boil, stirring constantly. Blend with rotary beater until smooth; pour into tart shells. Chill until set. Top with fruit as desired.

This recipe was printed on a promo slip for Durkee Famous Foods, date unknown. I’ve typed it below along with a scanned copy.

SMACKERONI SALAD

4 1/2 tsp. Durkee’s Instant Minced Onion
2 tbsp. vinegar
1 cup mayonnaise
1 1/2 tsp. Durkee’s Onion Salt
3/4 tsp. Durkee’s Flavor Salt
3/8 tsp. Durkee’s White Pepper
2 tsp. Durkee’s Paprika
4 1/2 tsp. Durkee’s Parsley Flakes
8-oz. package sea shell macaroni, cooked
2 medium tomatoes, diced
1/4 cup chopped green pepper
6 tbsp. sliced ripe olives
3 hard-cooked eggs, sliced

Add onion to vinegar; let stand a few minutes. Add mayonnaise, onion salt, flavor salt, pepper, and paprika; mix well. Pour over the remaining ingredients and toss lightly. Garnish with tomato wedges and sprinkle additional parsley flakes over the top. Serves 6-8.

The Bring-Along Beans and Tote ‘N Eat Chicken recipes were printed on the other side of this recipe slip.

This recipe was printed on a promo slip for Durkee Famous Foods, date unknown. I’ve typed it below along with a scanned copy.

TOTE ‘N EAT CHICKEN

1/2 cup salad oil
2 tsp. Durkee’s Garlic Salt
1 1/2 cups fine cracker crumbs (use round, buttery crackers)
2 tsp. Durkee’s Celery Salt
1/2 tsp. Durkee’s Black Pepper
4 tsp. Durkee’s Paprika
8 pieces chicken

Add garlic salt to salad oil in a pie pan. In another pie pan combine bread crumbs, celery salt, pepper, and paprika. Dip chicken in oil, then crumbs; turn to coat. Place chicken pieces in a shallow baking pan. Bake at 375° for one hour.

This recipe was printed on a promo slip for Durkee Famous Foods, date unknown. I’ve typed it below along with a scanned copy.

BRING-ALONG BEANS

2 cans (1 lb.) pork and beans
1 can (8 3/4 oz.) pineapple tidbits, well drained
1 1/4 tsp. Durkee’s Hickory Salt
1/2 tsp. Durkee’s Ginger
1 tbsp. Durkee’s Parsley Flakes
1/16 to 1/8 tsp. Durkee’s Cayenne
3 tbsp. brown sugar

Mix pork and beans, hickory salt, ginger, parsley flakes, cayenne, and 1/2 of the pineapple. Pour into a 2-quart casserole. Arrange remaining pineapple pieces over the top of the beans. Bake at 375° for 35 minutes. Serves 6-8.

This recipe was snipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Barbecued Franks:

Start heating oven to 350° F. In 2 tablesp. fat, saute 1/3 cup minced onions until tender. Add 3/4 teasp. paprika, 1/4 teasp. pepper, 2 teasp. sugar, 3/4 teasp. dry mustard, 1 tablesp. Worcestershire, 3 tablesp. catchup, 2 tablesp. vinegar. Arrange 8 franks in baking dish; slit lengthwise; pour sauce into slits. Bake 20 min., basting often. Makes 4 servings.