WWLP Cook: Tomato Shrimp Cups

This recipe is from August 1963, which means it is perfect for the end of summer. This would make an excellent main course on a hot summer night or the perfect light  afternoon lunch and is probably exactly what Laura Petrie would be serving up in August.


Tomato-Shrimp Cups

Scooped out tomatoes, heaped with “green” rice and shrimp salad, make this main dish

Makes 4 Servings


  • 4 large tomatoes
  • seasoned salt
  • 1 cup uncooked rice
  • 4 tablespoons thin French dressing
  • 1 pound frozen, deveined, shelled, raw shrimps
  • 1 small onion, sliced
  • 1/2 lemon, sliced
  • 1/2 cup water
  • 1/2 cup diced cucumber
  • 1/2 cup diced green pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped chives
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise or salad dressing


  1. Cut off tops of tomatoes; scoop out insides with a teaspoon. (Save pulp for making stewed tomatoes or soup.) Sprinkle shells lightly with seasoned salt; turn upside down on plate to drain; then chill while making rice-shrimp filling
  2. Cook rice, following label directions, drain; spoon into a medium-size bowl. Drizzle 2 tablespoons of the French dressing over; toss lightly; cover. Let stand at room temperature while cooking and seasoning shrimps. (Save remaining French dressing for step 4)
  3. Combine shrimps, onion, lemon, and water in a large frying pan; cover; simmer 20 minutes, or until shrimps are tender. Lift out with a slotted spoon; place in a medium sized bowl.
  4. When cool enough to handle, set 4 large shrimps aside for topping cups in Step 6; halve remaining. Drizzle saved 2 tablespoons French dressing over; toss to mix well; cover. Chill at least an hour to season and blend flavors.
  5. Just before serving, stir shrimps, cucumber, green pepper, parsley, dill, chives, and salt into rice; fold in mayonnaise or salad dressing until well-blended.
  6. Pile into tomato cups; garnish each with a saved whole shrimp and an additional cucumber slice, held in place with a wooden pick.

Family Circle; August 1963


WWLP Bake: Butterscotch Scotchies


This recipe comes from a 1960 Nestle Butterscotch Flavored Morsels advertisement.

Text reads:

New Idea! Scrumptious Scotchies!

Now, luscious, satin smooth Butterscotch–all ready to use! Nestle’s gives you a whole new world of cooking and baking! Easy recipes on every package. Try ’em–for fun!

Preheat Oven to 350*F


  • 1 6oz package (1 c.) Nestle’s Butterscotch Morsels
  • 1/4 c. butter or shortening
  • 1 c. light brown sugar, firmly packed
  • 2 eggs
  • 1/2 tsp. vanilla
  • 3/4 c. sifted flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. chopped nuts


  1. Melt butterscotch and butter over hot (not boiling) water.
  2. Remove from heat. Stir in sugar. Cool 5 min.
  3. Beat in eggs and vanilla.
  4. Sift together and stir in flour, baking powder, and salt.
  5. Stir in nuts.
  6. Spread in greased pan 13″ X 9″ X 2″.
  7. Bake at: 350*F. approx. 25 min. Cut in squares while warm.

Yield: approx. 2 dozen 2″ squares

WWLP Cook: Chicken Turnovers with Mushroom Sauce


This recipe comes from an advertisement for Pillsbury and Swanson in the February 1960 issue of Everywoman’s Family Circle.

This type of recipe would have been easily prepared after a long day of housekeeping and tending to other familial duties for our middle class ladies or a long day of work if you were unmarried or in the working class.



Ingredients-Chicken Turnovers

  • 1 package Pillsbury Hot Roll Mix
  • 2 cans Swanson Boned Chicken, diced
  • 1/2 cup finely chopped celery
  • 2 hard-cooked eggs, diced
  • 2 tbsp. chopped onion
  • 2 tbsp. chopped pimento
  • 2 tbsp. mayonnaise
  • 1/2 tsp. poultry seasoning

Ingredients-Mushroom Sauce

  • 2 cans Campbell’s Cream of Mushroom Soup
  • 2/3 to 1 cup milk (or 1 cup sour cream, 1/2 cup water)


  1. Prepare basic dough as directed in roll mix package; let rise.
  2. In bowl, combine chicken with remaining ingredients; set aside.
  3. Divide dough in half; roll each into 16 x 12 in. rectangle; cut into twelve 4 inch squares. Place squares on greased baking sheets; moisten edges with water.
  4. place 2 tbsp. chicken filling on each; top with remaining squares. To seal, press edges together with fork; prick tops.
  5. Bake in hot oven (400 *F) 15 to 20 min. or until brown.
  6. In saucepan, stir cream of mushroom soup until smooth; add milk (or sour cream and water). Heat; serve over turnovers.

Makes 12 servings.