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Great Recipes From the Past

Cream Cheese

Spiced Applesauce Mold

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This spicy applesauce mold is labeled a salad. And, by 1954 standards it is a salad: it’s got gelatin and fruit, and salad dressing.

spicy applesauce mold thanksgiving november 1954 michigan consolidated gas company

This week, check back each day as I share the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:

  • Roast Turkey with Almond Celery Stuffing
  • Turkey Pompons
  • Spicy Applesauce Mold
  • Green Vegetable Trio
  • Pumpkin Mince Pie
  • Apple Torte
  • Chocolate Delicacy
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Spicy Applesauce Mold

Course Salad
Cuisine American
Keyword Applesauce, Molded Salad

Ingredients

  • 1 3/4 cups boiling water 3
  • 3 tablespoons cinnamon candies
  • 1 package lemon flavored gelatin
  • 1 cup applesauce
  • 1 3-ounce package cream cheese
  • 3 tablespoons milk
  • 1 tablespoon salad dressing

Instructions

  1. Pour boiling water over candies and gelatin. Stir until candy is dissolved.

  2. Stir in applesauce; chill until mixture begins to thicken. 

  3. Pour into 7" x 7" pan or small mold.

  4. Soften cream cheese; whip in milk and salad dressing.

  5. Spoon cream cheese mixture over top of gelatin and swirl with fork to make marbled effect.

  6. Chill until firm; cut in squares and serve on salad greens.

Recipe Notes

No. 1597 Michigan Consolidated Gas Company Home Services Department

Pumpkin Bars

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This recipe for Pumpkin Bars comes from House Specialties Encore by Deanna House. House taught home economics for years and also wrote extensively. You can find used copies of her books online…just go googling.

“Each fall when the pumpkins are harvested, I review my file of pumpkin recipes and find these charming pumpkin bars top the list of ‘must bake’ recipes. These are so easy and so delicious,” writes House.

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Pumpkin Bars

Ingredients

Cookie Bar

  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 1 15-ounce can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon

Cream Cheese Frosting

  • 1/2 cup butter softened
  • 1 3-ounce package cream cheese softened
  • 1 teaspoon vanilla
  • 2 cups confectioner's sugar sifted

Instructions

  1. In large mixing bowl, beat together eggs, sugar, oil, and pumpkin with an electric mixture until light and fluffy. 

  2. Stir together flour, baking powder, baking soda, salt, and cinnamon.

  3. Add dry ingredients to pumpkin mixture and mix thoroughly.

  4. Spread batter in ungreased 10x15 inch jelly roll pan. 

  5. Bake in preheated 350 degree oven for 25-30 minutes. Cool.

  6. In medium mixing bowl, cream together butter and cream cheese. Stir in vanilla.

  7. Add confectioner's sugar a little at a time, beating well, until blended.

  8. Frost cooled pumpkin bars. Chill. Cut into bars and store chilled in covered container.

Salmon Appetizer

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Velvet to the tongue and pleasing to the palate is this easy to prepare appetizer made of salmon, onions, and pecans. It is bound together with cream cheese, with parsley and liquid smoke to help accent the flavor.

Serve with crackers of your choice, sliced tomatoes, green onions, and green peppers, if desired.

Easy and tasty.

Makes about 1 1/2 cup spread.

Hot and Cold Appetizers, Section 1, Card 44.

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Salmon Appetizer

Ingredients

  • 1 16- ounce can salmon
  • 1 8- ounce package cream cheese room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoon onion grated
  • dash salt
  • 1/4 teaspoon liquid smoke
  • 1/3 cup pecans finely chopped
  • 4 tablespoons parsley chopped

Instructions

  1. Drain salmon and remove bones. Combine salmon with the cream cheese, mashing together with a fork until blended.
  2. Stir in lemon juice, salt, and liquid smoke, if used. Mix well. Add pecans and 1 tablespoon of the parsley until well combined.
  3. Transfer to serving dish. Chill to blend flavors. Sprinkle with parsley or sliced green onions before serving. Or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer for 24 hours.
  4. Before serving, defrost in the refrigerator for 2 to 3 hours Top loaf with remaining chopped parsley, green onions, or green pepper, if you like. Serve with crackers of your choice, sliced tomatoes and green peppers, if desired.

Peppers with Cream Cheese Filling

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This savory cream cheese mixture can be served as a dip as well as a filling in bell peppers. It is excellent as an appetizer.

You can add some chopped walnuts or salted peanuts to the cream cheese mixture for another flavor.

Makes 15 to 20 appetizers.

Easy and tasty.

Hot and Cold Appetizers, Section 1, Card 21

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Peppers with Cream Cheese Filling

Ingredients

  • 2-3 red or green bell peppers
  • 1 8- ounce package cream cheese room temperature
  • 2 tablespoons whipping cream
  • 2 tablespoons parmesan or sharp cheddar grated
  • 1/2 teaspoon paprika
  • dash cayenne optional
  • 1 tablespoon chives or parsley chopped

Instructions

  1. Rinse and dry peppers. With a sharp knife, cut off the stem end, leaving a small round of pepper attached. Discard stem and finely chop the remaining part. Remove the seeds carefully without breaking the skins.
  2. Blend the softened cheese with the whipping cream until smooth.
  3. Add the cheese, paprika, and cayenne pepper, if used. Blend well. Add chives or parsley and the finely chopped parts of the peppers.
  4. Fill peppers with cream cheese mixture.
  5. Let stand in refrigerator for at least 2 hours. It can also be kept in the freezer for about 20 minutes.
  6. Cut into thin slices to serve.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Herbed Cream Cheese Appetizers

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For an easy appetizer to add to your culinary repertoire, these novel little filled pastries are impressive enough for entertaining. The cream cheese-filled pastry has just the right amount of herbs and seasonings and utilizes ready-made puff pastry for ease of preparation.

Delicious.

Makes 24 appetizers.

Hot and Cold Appetizers, Section 1, Card 41

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Herbed Cream Cheese Appetizers

Course Appetizer

Ingredients

  • 1 package frozen puff pastry
  • 1 8- ounce package cream cheese softened
  • 1/2 teaspoon mixed herbs
  • 1/4 teaspoon seasoned salt
  • few drops hot pepper sauce
  • 1/2 cup green pepper sliced

Instructions

  1. Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board. Cut out about 24 2 2/2-inch rounds with biscuit cutter.
  2. Prick rounds with a fork. Bake on ungreased baking sheet at 350 for 18 to 20 minutes. Cool.
  3. Meanwhile, prepare filling by beating together cream cheese, herbs, seasoned salt, and hot pepper until well combined.
  4. Slit round pastry through the middle but do not cut all the way through. Spread pastries with the filling. Sprinkle with sliced green pepper. Refrigerate until ready to serve.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes