WWLP Cook: Suprise ‘Burgers

This recipe comes from a Campbell’s Soup advertisement in 1968 that was side by side with a recipe for Manhattan Fish Fillets. The idea behind both of these recipes is that they both require 8 ingredients to make, and 5 of those ingredients are found in Campbell’s Tomato Soup.

Campbell's Soup Ad burgers

Surprise ‘Burgers

Ingredients:

1-5. 1 can (10 3/4 oz.) Campbell’s Tomato Soup

6. 1 1/2 pounds ground beef

7. 1/4 cup shredded process cheese, crumbled blue cheese, or drained pickle relish

8. 1 tablespoon prepared horseradish

Directions:

Shape ground beef into 8 thin patties. Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place remaining patties on top; seal edges well. Brown in skillet; spoon off fat. Stir in soup and horseradish. Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings.

Serve with: side dishes of cole slaw, crisp French fries, and hot buttered rolls. Set out warm apple pie and coffee for dessert.

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WWLP Cook: Golden-Crisp Rock Cornish Hens

"Family Fooling Meals: No one would guess, when you're dishing up dinner, that you've spent most of the day on the town."

“Family Fooling Meals: No one would guess, when you’re dishing up dinner, that you’ve spent most of the day on the town.”

Golden-Crisp Rock Cornish Hens

Little birds in coats of seasoned crumbs back invitingly brown with no turning, no watching

Bake at 350* for 1 hour and 15 minutes.

Makes 6 servings

Fixing time: 25 minutes

Ingredients:

  • 6 frozen Rock Cornish game hens, weighing about 1 pound each, thawed
  • salt
  • 1/2 cup buttermilk
  • 2 packages seasoned coating mix for chicken
  • 1 package (1 pound) spinach noodles
  • 1/2 teaspoon onion salt
  • 2 tablespoons butter or margarine

Directions:

  1. Remove giblets from Cornish hens and chill to simmer for gravy another day. Rinse hens inside and out; pat dry. Sprinkle cavities lightly with salt.
  2. Brush hens, one at a time, with buttermilk, then shake in coating mix. Place breast side up, and not touching, in a jellyroll pan.
  3. Bake in moderate oven (350*) 1 hour and 15 minutes, or until tender and golden.
  4. While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle. Ad onion salt and butter or margarine; toss lightly to mix.
  5. Spoon noodles onto a large deep serving platter; arrange Cornish hens on top. Garnish with sprigs of water cress, if you wish.

 


Family Circle February 1968

WWLP Cook: Pineapple and Strawberry Pinwheels

These recipes would be used for a ladies luncheon or a tea party. Today they’d be best used at the same type of event or any type of shower-bridal, engagement, or baby.

Strawberry Pinwheels

You’ll need fresh, unsliced bread for these dainties. Order it a day ahead, as most bread delivered to supermarkets come sliced.

Makes 6 to 7 dozen sandwiches

Ingredients:

  • 2 packages (8 ounces each) cream cheese
  • 2 cups strawberries, washed, hulled, and sliced
  • 2 tabelspons 10X (confectioner’s powdered) sugar
  • 1 loaf unsliced white bread

Directions:

  1. Soften cream cheese in medium-size bowl; gradually blend in strawberries and 10X sugar until smoothly spreadable.
  2. Cut crusts from load of bread, then slice bread lengthwise into 9 or 10 thin slices; cover with a dampened towel; let stand 10 minutes.
  3. Spread slices, 1 at a time, with cheese mixture, using 3 to 4 tabelspoons per slice; roll up, jelly-roll fashion; wrap tightly in waxed paper, transparent saran, or foil; chill at least 2 hours.
  4. To serve, unwrap and slice each roll crosswise into 7 or 8 pinwheels.

Hostess note: Use your sharpest knife, for bread must be sliced thinly and evenly. We found it easier to cut crusts from bottom and 2 longer sides, leaving top and 2 short sides to hold onto, and then trim the short crusts. When you slice rolls, wipe knife between each cutting so filling will not smear. For 100, make 2 to 3 times the recipe, depending on the varieties of other sandwiches in your tea menu.

Pineapple Pinwheels

Makes 6 to 7 dozen sandwiches

Ingredients:

  • 1 loaf unsliced whole -wheat bread
  • 2 jars (5 ounces each) pineapple-cheese spread, softened

Directions:

  1. cut all crusts from load of bread, then slice bread lenghtwise into 9 or 10 thin slices; cover with a dampened towel; let stand 10 minutes.
  2. spread slices, 1 at a time, with softened cheese spread; roll up, jelly-roll fashion; wrap tightly in waxed paper, transparent saran, or foil; chill at least 2 hours
  3. To serve, unwrap and slice each roll crosswise into 7 or 8 pinwheels

Hostess note: For 100, make 2 to 3 times the recipe, depending on the varieties of other sandwiches in your tea menu


Everywoman’s Family Circle May 1960