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.
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
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.
“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
- 6 frozen Rock Cornish game hens, weighing about 1 pound each, thawed
- 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
- 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.
- Brush hens, one at a time, with buttermilk, then shake in coating mix. Place breast side up, and not touching, in a jellyroll pan.
- Bake in moderate oven (350*) 1 hour and 15 minutes, or until tender and golden.
- 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.
- Spoon noodles onto a large deep serving platter; arrange Cornish hens on top. Garnish with sprigs of water cress, if you wish.
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.
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
- 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
- Soften cream cheese in medium-size bowl; gradually blend in strawberries and 10X sugar until smoothly spreadable.
- 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.
- 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.
- 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.
Makes 6 to 7 dozen sandwiches
- 1 loaf unsliced whole -wheat bread
- 2 jars (5 ounces each) pineapple-cheese spread, softened
- 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.
- 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
- 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