Monthly Archives: November 2013

Cling Peach Soufflé Salad with cold meats 1953 McCall’s Magazine and Hellmann’s Mayonnaise Recipe

McCalls 1953 Cling Peach Souffle Salad

McCalls 1953 Cling Peach Souffle Salad

I have to tell you, I have spotted some of the oddest recipes– This one truly has me baffled. I’m not sure if I should laugh, or cry that we once ate these odd little numbers. Here is the 1953 McCall’s Magazine and Hellmann’s Mayonnaise Recipe, for Cling Peach Soufflé Salad with cold meats . I am going to let you decide for yourself.

Directions

Cling Peach Soufflé Salad
with cold meats

1. To make this excitingly different and easy new salad: Dissolve 1 package Lime Jell-o in 1 cup hot water, 1 Tablespoon vinegar, 1/2 cup Hellmann’s , Real Mayonnaise, and 1/4 tsp salt. Blend well with rotary beater and pour into refrigerator freezing tray.

2. Quick-chill in refrigerator freezing unit (without changing the control) from 15 to 20 minutes, or until the mixture is firm about 1 inch from the edge but soft to the touch in the center. Then turn the mixture into a bowl and whip with rotary beater until fluffy and creamy smooth.

3. Fold in 1/2 cup diced celery, 3 Tablespoon sweet pickle relish, 1 1/2 cups canned California Cling Peaches, drained and cut up. Pour into 1-quart mold. Chill until firm in refrigerator (not freezing unit) 30 to 60 minutes. Un-mold, cut into 4 to 6 servings. Serve with additional Real Mayonnaise and peaches.

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Vintage Peach Refrigerator Squares by McCallum Vintage Recipe Divas

Peach Refrigerator Squares McCallum Vintage Recipe Divas

Peach Refrigerator Squares ~ McCallum Vintage Recipe Divas Recipe card design

Ingredients for Peach Refrigerator Squares

2/3 cup Butter Flavor Crisco
2 cups graham cracker crumbs
1/3 cup sugar
1 quart vanilla ice cream, softened
1 package (3 3/4 ounces) instant lemon pudding mix
1 cup milk
1 can (16 ounces) sliced peaches, drained and chopped

Directions

1. Preheat oven to 350°. In 1 quart saucepan melt Butter Flavor Crisco. Remove from heat. Stir in graham cracker crumbs and sugar. Reserve 2 tablespoons for top. Press remaining crumbs into bottom of 13×9 inch pan. Bake at 350° for 10 minutes. Cool on wire rack.

2. In large mixing bowl combine softened ice cream, pudding mix and milk. Beat at low speed of electric mixer until blended. Fold in peaches. Spread over cooled crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours, or until set. Cut into 12 pieces. Makes 12 servings.

Vintage peach refrigerator squares

Clipping from News Paper with Recipe

This is the Original clipping we used to do your recipe today. The Recipe Card is One of Heidy McCallum’s Original Designs. We hope you will enjoy a little of the past.

Cranberry Holiday Jell-O Mold by McCallum Vintage Recipe Divas

The mold used to make Cranberry Holiday  Jell-o

The mold used to make Cranberry Holiday Jell-o

“A little history on this Mold I used– I bought it at Hope Thrift Store located on US 27, Davenport Florida for a whopping $2.00! I was so excited to see it! I also found 2 others I bought for a bit of nothing!”

Cranberry Holiday Mold Recipe

Cranberry Holiday Mold Recipe

“This was a NEW recipe I created one day, by eating Philadelphia Cream Cheese and Whole Berry Cranberry Sauce together — Yes, I know I’m odd! However it was really GREAT so I thought, something could be made of this odd craving I had! “

Ingredients you will need:

  • 2 packages Jell-O Cranberry flavored gelatin
  • 2 packages Lemon flavored gelatin
  • 2 packages Philadelphia cream cheese, softened for 45 minutes
  • 1 can Ocean Spray whole berry cranberry sauce, do not refrigerate
  • 1 1/2 cups of water for cranberry Jell-O
  • 1 cup water for lemon Jell-O

Method of preparation

1. Place metal Jell-o mold in freezer before starting anything. (Helps Jell-O to set)

2. In medium sauce pan add 1 1/2 cups of water , add whole cranberry sauce (I placed in a bowl and gently broke apart first), bring to a boil, stir frequently. Add both packages of cranberry jell-o, stir till completely dissolved. (DO NOT ADD COLD WATER, as package suggests. You do not need it)

3. Remove Jell-O mold from freezer, pour contents of cranberry Jell-O in mold. Be sure to not get cranberry Jell-O on sides, (if so wipe off so that other Jell-O won’t be stained).

4. Place mold back in your freezer for approximately 30 minutes or till set, but still able to leave print–IMPORTANT so that other Jell-O will adhere to layer.

5. After 30 minutes in freezer or set, place in your refrigerator.

6. In clean sauce pan place water for Lemon Jell-O using my measurement (not packages) Be sure to stir cream cheese that has been out softening, then add to water. Bring water to simmer and be sure to continuously stir or you will have lumps. Once you notice cream cheese has dissolved in water, turn heat up. Bring to boil, add 2 packages of lemon Jell-O. Stir till dissolved. Turn off heat. Remove from hot burner. Let cool for 5-8 minutes –stir occasionally.

7. Once lemon Jell-O has cooled off for 5-8 minutes, remove mold from refrigerator, slowly ladle one spoonful at a time of lemon Jell-O on to 1st layer till done. Cover mold with a dish that fits your mold. Place in refrigerator overnight.

8. To Un Mold , run water till hot but not scalding. Once it it hot fill sink, being sure water level will NOT get in mold. Have dessert plate ready. Place mold in water, count to 8. Remove mold— see if Jell-O sways when gently shaken. If so it is ready to remove. If not place back in for only a few seconds—repeat. Place plate on mold, flip and Wa-La!

9. Enjoy!

Holiday Cranberry mold slice

My slice of the Cranberry Holiday Mold

Vintage Blueberry Crumb Pie

Vintage Blueberry Crump Pie

Vintage Blueberry Crump Pie

Ingredients you will need:

  • Three cups fresh cultivated blueberries
  • Three-fourth cup sugar
  • One tablespoon flour
  • Pinch salt
  • One-fourth teaspoon grated lemon rind
  • Pastry for 9-in. pie shell

CRUMB TOPPING

  • Three-fourth cup fine dry cookie, bread or cake crumbs
  • One-fourth cup flour
  • One teaspoon cinnamon
  • One-eighth teaspoon nutmeg
  • One-fourth cup softened butter or margarine

Directions

Wash fresh cultivated blueberries and drain well. Line a nine-inch pie plate with pastry. Fill shell with fresh blueberries and sprinkle with sugar, flour, salt and lemon rind which have been mixed together. Bake in a preheated hot (450 deg. F.) oven for 10 minutes. Mix together crumb topping ingredients and cover pie with crumbs. Reduce oven to 350 deg. F. and continue baking about 30-40 minutes more.

Vintage Latticed Blueberry Pie By McCallum Vintage Recipe Divas

Vintage Latticed Blueberry Pie By McCallum Vintage Recipe Divas

Vintage Latticed Blueberry Pie By McCallum Vintage Recipe Divas

“Sometimes a few simple ingredients can inspire a great dish. Other times, it may actually be the dish itself that inspires the great!”

Ingredients needed

  • Pastry for two-crust 9″ pie
  • 2 pints fresh blueberries
  • 3/4 to 1 cup sugar
  • 1/4 cup all purpose flour
  • 1-2 teaspoons lemon juice
  • 1 tablespoon butter or margarine

Directions

1. Roll out half of pastry; line 9″ pie plate and trim pastry about 1/2″ larger than rim. Fill with blueberries. Combine sugar and flour and sprinkle over berries. Sprinkle with lemon juice. Dot with butter or margarine. Roll out rest of pastry; cut into half-inch strips. Moisten edge of bottom crust. Arrange pastry strips in lattice across top of pie. Fold edge of bottom crust over ends of strips, press together and flute.

2. Bake in hot oven (425°F) about 45 minutes, or until crust is golden brown and filling begins to bubble.

NOTE
If you’re in a hurry, buy ready-to-bake pie shells and fill with canned ready-to-use blueberry pie-filling following package directions.

Stuffed Pepper Casserole Vs Crockpot Stuffed Peppers by McCallum Vintage Recipe Divas

Stuffed Pepper Casserole

Stuffed Pepper Casserole

Be sure to see both recipes on this blog post. Both are very similar but cooked differently. I hope you will enjoy them!

Ingredients Needed

  • 6 large green peppers (about 2 1/2 lb)
  • 2 tablespoons margarine, melted
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (1 lb) tomatoes, un-drained
  • 1 can (8 oz) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 lb ground chuck
  • 1 1/2 cups cooked white rice

Directions

1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350 F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

Crockpot Green Bell Stuffed Pepper

Crockpot Green Bell Stuffed Pepper by McCallum Vintage Recipe Divas

Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal.

Ingredients Needed

  • 2 pounds ground Italian sausage (or a combination of sausage and beef)
  • 6 large green peppers
  • 1 large onion
  • 1/2 cups  pre-cooked rice using 1/4 of water recommended
  • 1/4 cup Romano cheese
  • 4 cloves of garlic
  • 1 large can of seasoned  tomato sauce
  • 1 tablespoon fresh basil
  • 1 tablespoon  fresh oregano
  • 1 tablespoon  fresh tarragon
  • Salt  &  pepper to taste

Instructions:

1.  Cut the tops of the peppers and clean the seeds out.

2. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

3. Grate onion, and  garlic  in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

4. In a big bowl, combine ground Italian sausage, beef, onions, pre- cooked rice and  seasonings.

5.  Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add  seasoned tomato sauce, cover and cook on low for 8-10 hours.

6. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1- hour

Vintage French Strawberry Pie from The McCallum Vintage Recipe Divas Kitchen

Vintage French Strawberry Pie from The McCallum Vintage Recipe Divas Kitchen

Vintage French Strawberry Pie from The McCallum Vintage Recipe Divas Kitchen

Ingredients you will need

  • One quart berries
  • One 3 oz. package cream cheese
  • One baked and cooled 9-in. pie shell
  • One and one-fourth cups sugar
  • Three tablespoons cornstarch
  • One tablespoon lemon juice
  • One-third cup heavy cream, whipped

Directions to prepare

Wash, drain and hull berries. Work cheese with a fork until soft; spread over bottom of pastry shell in pan. Select half of the choicest whole berries; press firmly into cream cheese, with the tips up. Mash remaining berries and strain. Measure juice and if necessary add enough water to make one and one-half cups liquid. Mix sugar and cornstarch together in a saucepan. Gradually stir in strawberry and lemon juice. Cook over low heat, stirring constantly, until thick and clear, about 5 or 6 mins. Stir in a few drops of red food coloring, if necessary for better color. Remove from heat and cool. Pour over and around berries in shell. Chill about 3 hours or until firm. Decorate with whipped cream.

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