This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Topsy-Turvy Turkey Pie

2 3/4 cups French’s Big Tate Mashed Potato flakes
2 eggs, slightly beaten
1 envelope French’s Brown Gravy Mix
1/4 cup mayonnaise
1 1/2 cups diced cooked turkey
1 small tomato, sliced
1/2 cup shredded cheddar cheese

Prepare 6 servings mashed potatoes according to directions on the package, except reduce water to 1 cup. Briskly stir in eggs. Spread on well-greased pizza pan or cookie sheet to form a 10-inch circle, building up edges to form a slight rim. Bake in 450° oven 8 to 10 minutes, until lightly browned. Reduce oven temperature to 400°. Prepare gravy mix as directed on envelope, except reduce water to 3/4 cup. Combine gravy, mayonnaise, and turkey; spread over potato crust. Arrange tomato slices over filling and sprinkle with cheese. Bake for 15 to 20 minutes. 5 to 6 servings.

This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pumpkin Surprise Pie

CHEESECAKE CRUST:

1/4 cup chopped walnuts or pecans
9-inch unbaked pie shell
1 package (3-oz.) cream cheese, softened at room temperature
2 tablespoons sugar
1 teaspoon flour
1 teaspoon French’s Vanilla Extract
1 teaspoon milk
1 egg yolk (save egg white for use in filling)

Sprinkle nuts in bottom of pie shell. Beat until well-blended cream cheese, sugar, flour, vanilla, milk, and egg yolk; pour over nuts, spreading to cover evenly. With a fork, pierce sides only of pie shell; bake in 400° oven 15 minutes. Cool.

FILLING:

1 1/4 cups canned pumpkin
2/3 cup firmly-packed brown sugar
1/2 cup milk
1 1/2 teaspoons French’s Pumpkin Pie Spice
1 envelope unflavored gelatin
1/2 teaspoon salt
2 egg yolks
3 egg whites
1/4 teaspoon French’s Cream of Tartar
1/2 cup sugar

In medium-size saucepan combine pumpkin, brown sugar, milk, pumpkin pie spice, gelatin, salt, and egg yolks. Bring to a boil, stirring constantly. Chill until mixture mounds when dropped from a spoon. Meanwhile prepare a meringue by beating egg whites until frothy; add cream of tartar. Continue to beat until soft peaks form; gradually beat in sugar until meringue is glossy and stiff peaks form. Fold cooled pumpkin mixture into meringue; spoon into pie shell. Chill several hours until firm. 6 to 7 servings.

This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Cranberry Pear Conserve

2 cups whole cranberries
1 can (16-oz.) sliced pears
1/3 to 2/3 cup firmly-packed brown sugar
1/2 teaspoon French’s Cinnamon
1/8 teaspoon French’s Cloves
1 can (11-oz.) mandarin oranges, drained
1/3 cup chopped nuts

Combine cranberries with 1/2 cup syrup from pears, brown sugar, and spices in saucepan; simmer, uncovered, just until cranberries begin to burst. Remove from heat. Cut pears into 1-inch cubes; add to cranberries along with drained oranges and nuts. Chill before serving. Makes about 4 cups conserve.

This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Turkey Gravy

Turkey giblets and neck
5 to 6 cups water
1 onion, cut in half
2 stalks celery, cut in 2-inch sections
2 teaspoons salt
Pan drippings from roast turkey
1/3 cup flour
1/2 cup cold water
Salt, French’s Black Pepper and French’s Nutmeg

Combine giblets and neck with water, onion, celery, and salt in saucepan. Simmer, covered, 30 minutes. Measure and save 3 cups broth. Pour pan drippings from turkey into large measuring cup; let stand a few minutes to separate fat from juices. Return 1/4 cup fat to pan. Discard remaining fat, but save juices. Add the 3 cups broth and meat juices to pan. Combine flour with cold water until smooth. Add to pan. Cook and stir until thickened. Season with salt, pepper, and nutmeg. Makes about 3 cups gravy.

This promo recipe from French’s was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Roast Turkey With Easy Cornbread Stuffing

12 to 15 pound turkey
Salt and French’s Black Pepper
3/4 cup butter or margarine
1/2 pound pork sausage
3 cups chopped celery
1 cup chopped onion
1 loaf (1-lb.) white bread, dried and crumbled
1 cup yellow corn meal
1 cup turkey broth
3 tablespoons French’s Prepared Mustard

Season turkey cavities with salt and pepper. Melt 1/2 cup butter in large skillet. Add sausage, celery, and onion; cook until sausage browns and vegetables are tender. Combine with crumbled bread, corn meal, broth, and 2 tablespoons of the mustard.

Stuff body and neck cavities of turkey; fasten with skewers or sew closed. (Bake leftover stuffing in covered casserole for 1 hour.) Place turkey, breast-side up on rack in large roasting pan. Melt remaining 1/4 cup butter and stir in remaining 1 tablespoon mustard; brush over turkey.

Cover loosely with foil. Roast at 325° for 4 1/2 hours. Uncover; roast 1 hour longer or until meat thermometer reads 185°.

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

Roast Turkey With Oyster Cornbread Stuffing

1 10-ounce package cornbread mix
10 cups fresh bread cubes (14 slices bread)
2 tablespoons instant minced onion
1 tablespoon rubbed sage
2 teaspoons salt
1/8 teaspoon pepper
2 10-ounce cans frozen oysters
1/2 cup butter or margarine, melted
1/2 cup water
20-pound turkey

Prepare cornbread mix according to package directions. Cool and crumble. Toss with bread cubes, onion, sage, salt and pepper.

Drain oysters, reserving 1/2 cup liquid. Chop oysters; add to bread mixture, with reserved oyster liquid, melted butter or margarine and water, tossing well.

Salt cavities of bird. Spoon stuffing into cavities; tie legs to tail. Place, breast side up, on rack in shallow roasting pan. Cap loosely with foil.

Roast in 325° oven for 6 to 6 1/2 hours. Uncover last 45 minutes; cut band of skin or string between legs and tail. Let stand 15 to 20 minutes before carving.

Serve with Mushroom Gravy:

Skim fat from pan drippings. Add enough water to juices to make 1 1/2 cups liquid. In screw-top jar, put 1/2 cup cold water and 1/4 cup all-purpose flour. Shake mixture well. Stir flour mixture into juices; cook, stirring constantly, till gravy thickens and bubbles. Add one 6-ounce can sliced mushrooms, drained. Season with a little salt and pepper. Simmer 2 to 3 minutes, stirring occasionally.

Makes 2 cups.

Here’s a quick vintage recipe that was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CRISPY-TOPPED HAM

Prepare ham slices for baking. Combine 1/2 cup brown sugar, 1/4 cup water, 2 tablesp. melted butter, 1 tablesp. dry mustard, 1/2 cup fine fresh bread crumbs, 1 tablesp. vinegar. Use to top ham slices. Bake as directed.

This handwritten recipe was found in a large collection, date unknown. I’ve typed it out below (spelling corrected) along with a scanned copy.

Meat Loaf

2 lbs. ground chuck
1/3 c. minced onions
1 tsp salt
1/4 tsp oregano
1 egg slightly beaten
1 – 15 1/2 oz can Chef Boyardee spaghetti sauce with mushrooms
1 1/2 c. cooked rice
1/3 c. minced green pepper

Preheat oven to 400°. Mix first 5 ingredients together. Add 1/4 c. spaghetti sauce – on waxed paper, press mixture into 12″x7″ rectangle, cut crosswise into 6 strips. Mix rice, green pepper, 1/4 c. sauce. Divide rice into 6 parts; put in center of strips. Fold meat over rice, shaping each into a loaf. Put on baking sheet, spoon 1/2 c. sauce over loaves. Bake 25 min.