Thread Number: 69344  /  Tag: Recipes, Cooking Accessories
Vintage Food Advertisements: Part Ten
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Post# 921910   2/17/2017 at 02:00 by Ultramatic (New York City)        

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Welcome to Vintage Food Advertisements: Part Ten! All the advertisements or images of prepared foods from your past...Cookies, Cereals, Snacks, Crackers, Soft Drinks, Refrigerated,  Frozen, Canned, Bottled, Prepackaged Foods, Ingredients, EVERYTHING, even advertisements or images from before your time. Comes with a recipe? YUMMY! 

As always, please be mindful that the advertisement or image you post does not contain any watermarks or copyrights from any individuals or websites.



Bet this thread will make you hungry! Enjoy!


Vintage Food Advertisements: Part One


Vintage Food Advertisements: Part Two


Vintage Food Advertisements: Part Three


 Vintage Food Advertisements: Part Four


Vintage Food Advertisements: Part Five


Vintage Food Advertisements: Part Six


Vintage Food Advertisements: Part Seven


Vintage Food Advertisements: Part Eight


Vintage Food Advertisements: Part Nine

Post# 921912 , Reply# 1   2/17/2017 at 02:04 by Ultramatic (New York City)        
Underwood 1960

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Post# 921913 , Reply# 2   2/17/2017 at 02:14 by Ultramatic (New York City)        
Kraft Circa 1927

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Post# 921915 , Reply# 3   2/17/2017 at 02:20 by Ultramatic (New York City)        
Baker's Circa 1926

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Post# 921916 , Reply# 4   2/17/2017 at 02:33 by Ultramatic (New York City)        
Crisco 1951

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Post# 921917 , Reply# 5   2/17/2017 at 02:40 by Ultramatic (New York City)        
Snowdrift 1928

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Post# 921918 , Reply# 6   2/17/2017 at 02:44 by Ultramatic (New York City)        
Crisco 1963

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Post# 921941 , Reply# 7   2/17/2017 at 06:01 by norgeway (mocksville n c )        
I have found..

Just about ALL of these old recipes work great and are many times better than anything published today, I have a 1959 Crisco cook book and the quick mix cakes in it are nothing short of fantastic.

Post# 921983 , Reply# 8   2/17/2017 at 12:07 by cuffs054 (GA)        

Ultramatic, all of the "Vintage" threads are a treat, please keep going! Is there a way to zoom on some of the ads? I foolishly would like to try some of the recipes but can't quite read them.

Post# 921988 , Reply# 9   2/17/2017 at 12:46 by Ultramatic (New York City)        

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You're welcomed Cuff. Unfortunately some of those ads can't be enlarged. They would loose even more detail if I did.

Post# 922009 , Reply# 10   2/17/2017 at 16:12 by CircleW (NE Cincinnati OH area)        
I need to find my mixer!

Or buy another.

I want to make the Baker's Sungold Coconut Cake; it looks just like the one that Marleta (my aunt's maid) used to make when I was there - it was so good.

Both of the Crisco cakes, and the Snowdrift Lemon Meringue Pie sound excellent. I'm just afraid if I start making them I'll put on weight.

Post# 922054 , Reply# 11   2/17/2017 at 21:07 by Ultramatic (New York City)        
Sunshine Circa 1927

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Post# 922055 , Reply# 12   2/17/2017 at 21:09 by Ultramatic (New York City)        
Flako 1953

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Post# 922057 , Reply# 13   2/17/2017 at 21:11 by Ultramatic (New York City)        
Durkee 1954

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Post# 922058 , Reply# 14   2/17/2017 at 21:12 by Ultramatic (New York City)        
Sunshine Circa 1927

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Post# 922059 , Reply# 15   2/17/2017 at 21:17 by Ultramatic (New York City)        
Dromedary 1960

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Post# 922060 , Reply# 16   2/17/2017 at 21:20 by Ultramatic (New York City)        
Robin Hood 1961

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Post# 922109 , Reply# 17   2/18/2017 at 00:45 by Kevin313 (Detroit, Michigan)        

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Louie - I just love all the vintage threads you put up and this one is my favorite !! Thank you so much for collecting these images and sharing with us!!

Post# 922110 , Reply# 18   2/18/2017 at 00:46 by Kevin313 (Detroit, Michigan)        

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And I agree with Hans- some of these old recipes developed in product test kitchens are the best!!

Post# 922124 , Reply# 19   2/18/2017 at 03:44 by Ultramatic (New York City)        

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Always a pleasure Kevin! Enjoy!

Post# 922211 , Reply# 20   2/18/2017 at 17:36 by Ultramatic (New York City)        
Brer Rabbit 1949

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Post# 922212 , Reply# 21   2/18/2017 at 17:39 by Ultramatic (New York City)        
Campbell's 1967

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Post# 922213 , Reply# 22   2/18/2017 at 17:40 by Ultramatic (New York City)        
Crisco 1953

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Post# 922214 , Reply# 23   2/18/2017 at 17:42 by Ultramatic (New York City)        
Del Monte 1948

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Post# 922216 , Reply# 24   2/18/2017 at 17:44 by Ultramatic (New York City)        
Gold Medal 1948

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Post# 922217 , Reply# 25   2/18/2017 at 17:46 by Ultramatic (New York City)        
Gold Medal 1953

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Post# 922218 , Reply# 26   2/18/2017 at 17:48 by Ultramatic (New York City)        
Hunt's 1957

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Post# 922219 , Reply# 27   2/18/2017 at 17:49 by Ultramatic (New York City)        
Mazola 1948

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Post# 922220 , Reply# 28   2/18/2017 at 17:52 by Ultramatic (New York City)        
Philadelphia Cream Cheese 1965

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Post# 922222 , Reply# 29   2/18/2017 at 17:54 by Ultramatic (New York City)        
Sioux Bee Circa 1954

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Post# 922223 , Reply# 30   2/18/2017 at 17:55 by Ultramatic (New York City)        
Tabasco 1974

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Post# 922295 , Reply# 31   2/18/2017 at 21:57 by Ultramatic (New York City)        
Brachs 1966

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Post# 922296 , Reply# 32   2/18/2017 at 21:59 by Ultramatic (New York City)        
Hellman's 1953

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Post# 922297 , Reply# 33   2/18/2017 at 22:00 by Ultramatic (New York City)        
Snowdrift 1951

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Post# 922298 , Reply# 34   2/18/2017 at 22:01 by Ultramatic (New York City)        
Swans Down 1953

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Post# 922457 , Reply# 35   2/19/2017 at 20:22 by Ultramatic (New York City)        
Jello 1950

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Post# 922458 , Reply# 36   2/19/2017 at 20:23 by Ultramatic (New York City)        
Pillsbury 1961

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Post# 922470 , Reply# 37   2/19/2017 at 22:09 by Kevin313 (Detroit, Michigan)        

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Thanks Louie! Love the Brachs candy ad! It brings back fond memories of the Brachs Pick-A-Mix bins that we used to have in the supermarkets here! I would beg mom to buy some if the Jelly Nougats or the Neopolitan Coconuts. I wish they still made that stuff. I found Brachs Bridge Mix and the caramel Royales in the store and bought some. They were hits at the holidays and got every talking about their favorite candy as kids.

Post# 922535 , Reply# 38   2/20/2017 at 09:44 by Ultramatic (New York City)        

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Oh, THANK YOU Kevin for your great cooking videos. I greatly enjoy them. I seem to remember seeing not too long ago a Brach's Pick-A-Mix bin...or perhaps it was another candy company? I still buy Brach's now and then.

Post# 922536 , Reply# 39   2/20/2017 at 09:44 by Ultramatic (New York City)        
Underwood 1953

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Post# 922537 , Reply# 40   2/20/2017 at 09:45 by Ultramatic (New York City)        
Planters 1975

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Post# 922538 , Reply# 41   2/20/2017 at 09:47 by Ultramatic (New York City)        
Karo 1967

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Post# 922540 , Reply# 42   2/20/2017 at 09:48 by Ultramatic (New York City)        
Hellmann's 1975

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Post# 922541 , Reply# 43   2/20/2017 at 09:49 by Ultramatic (New York City)        
Campbell's Circa 1957

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campcirca 1957

Post# 923005 , Reply# 44   2/21/2017 at 23:54 by veron (Canada)        

All these ads are great, it reminds you of a totally different era.

Post# 923127 , Reply# 45   2/22/2017 at 14:54 by MixGuy (St. Martinville, Louisiana)        
Crisco Cake

The Crisco Cake formula in the 1951 and 1961 Reply 4 & 22 are the same. They are baked in different pans. Shortening had the edge in convenience and price over butter at the time. Most homes had a mixer, and baking from scratch still happened, the one bowl method was written for housewives to gain confidence baking from scratch while saving time in the kitchen.

Post# 923133 , Reply# 46   2/22/2017 at 15:04 by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Love those Chiffon Cake recipes - I now have proof for when I tell folks that the Chiffon Cake is a relatively new addition to the land of home-made cakes!  I'm going to have to try at least a few of these recipes - thank you very much Louie!!

Post# 923146 , Reply# 47   2/22/2017 at 15:37 by MixGuy (St. Martinville, Louisiana)        
Pillsbury Pink Lemonaide Cake

I remember a TV ad for the Pink Lemonaide Cake--the stores had the layer and frosting mixes. Not sure if there were cupcakes too it was a party themed commercial. Most of us had b/w TVs back in 1961.

Post# 923158 , Reply# 48   2/22/2017 at 16:04 by MixGuy (St. Martinville, Louisiana)        
Jellied Potato Salad?

Some of these recipes are a "stretch" for me to even try?

Chopped Gumdrops in cookies? not a fan here!

Post# 923163 , Reply# 49   2/22/2017 at 16:12 by ea56 (So. Sonoma Co.,CA)        

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I recall someone making a Faux Fruitcake many yearsago using Spice Drops. For those not familar with these they are like gum drops, but instead of being various fruit flavors they tasted predominately like cloves. That cake was nasty!

Post# 923186 , Reply# 50   2/22/2017 at 17:43 by Ultramatic (New York City)        

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My pleasure Paul. You should post some pic's on how the recipes came out!

Post# 923201 , Reply# 51   2/22/2017 at 18:53 by CircleW (NE Cincinnati OH area)        

A friend gave me a couple pieces of an "Orange Slice Cake" his wife had made. It was very good, and I got the recipe, but haven't ever made it. It use the orange slice candy.

Post# 923205 , Reply# 52   2/22/2017 at 18:57 by ea56 (So. Sonoma Co.,CA)        

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Now a cake made with Orange Slice candy might be pretty good! Let us know Tom how it comes out. Does the recipe use Orange soda too? I think I may have seen one like that sometime or an other.

Post# 923211 , Reply# 53   2/22/2017 at 19:05 by CircleW (NE Cincinnati OH area)        

Eddie, I don't remember it having orange soda in it. I haven't looked at the recipe for a while. I'll try to find it and see wht all the ingrediants are. The lady had got it from True Story magazine if I remember right.

Post# 923462 , Reply# 54   2/23/2017 at 20:07 by Ultramatic (New York City)        
I think they are referring to this Tom...

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Post# 923607 , Reply# 55   2/24/2017 at 15:50 by CircleW (NE Cincinnati OH area)        

Yes, that is what she used. I keep that candy on hand most of the time, but usually eat it up before I have a chance to make the cake.

Post# 925168 , Reply# 56   3/5/2017 at 17:20 by Ultramatic (New York City)        
Baker's 1952

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Post# 925169 , Reply# 57   3/5/2017 at 17:21 by Ultramatic (New York City)        
Crisco 1948

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Post# 925170 , Reply# 58   3/5/2017 at 17:23 by Ultramatic (New York City)        
Diamond 1956

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Post# 925171 , Reply# 59   3/5/2017 at 17:26 by Ultramatic (New York City)        
Hellmann's 1955

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Post# 925172 , Reply# 60   3/5/2017 at 17:28 by Ultramatic (New York City)        
Mazola 1926

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Post# 925173 , Reply# 61   3/5/2017 at 17:30 by Ultramatic (New York City)        
Chiquita 1948

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Post# 925174 , Reply# 62   3/5/2017 at 17:31 by Ultramatic (New York City)        
Jello 1951

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Post# 925176 , Reply# 63   3/5/2017 at 17:33 by Ultramatic (New York City)        
Karo 1952

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Post# 925177 , Reply# 64   3/5/2017 at 17:34 by Ultramatic (New York City)        
Betty Crocker 1951

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Post# 925179 , Reply# 65   3/5/2017 at 17:48 by Ultramatic (New York City)        
Snowdrift 1951

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Post# 925180 , Reply# 66   3/5/2017 at 17:49 by Ultramatic (New York City)        
Mazola 1955

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Post# 925181 , Reply# 67   3/5/2017 at 17:52 by Ultramatic (New York City)        
Knox 1951

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Post# 925182 , Reply# 68   3/5/2017 at 17:53 by Ultramatic (New York City)        
Pillsbury 1955

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Post# 925184 , Reply# 69   3/5/2017 at 17:55 by Ultramatic (New York City)        
Post's 1956

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Post# 925185 , Reply# 70   3/5/2017 at 17:57 by Ultramatic (New York City)        
Jello 1958

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Post# 925190 , Reply# 71   3/5/2017 at 18:37 by Frigilux (The Minnesota Prairie)        

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Russell-- The "jellied" salads were big with my mom. She made quite a few of them, usually with tuna or chicken in them. Some of them--especially the ones with multiple layers--were quite labor and time intensive, with multiple steps, each requiring an hour or two in the refrigerator. I wasn't too fond of some of them as a kid, probably for the same reason you aren't fond of them, LOL. Jellied salads were popular in the late 1940's (when she and my dad arrived in America) and the 1950's. Fortunately, she stopped making them frequently by the 1970s.

Thanks for the recent additions, Louie!

Post# 925191 , Reply# 72   3/5/2017 at 18:41 by Ultramatic (New York City)        

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Always a pleasure Eugene.

Post# 925195 , Reply# 73   3/5/2017 at 19:08 by Michaelman2 (Atlanta, GA)        

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Frig, My mom entertained a lot during the late 60s and 70s and she would rely on congealed salads as a staple for her luncheons. I got my ass kicked one time when I went into the refrigerator to find several congealed salads away from her hawk eye. I ate them and had some "splainin" to do to her friends.

Ironically 45 years later I was hosting a holiday luncheon for women at my house and I decided to go old school with a congealed salad and other accouterments. My then 16 year old son had a sleep over with his buddies. I had set the dining room all farputst ( Yiddish for fancy). I had left for work planning on being back about 10 am to plate the luncheon for the 1130 am luncheon. I walked in the house and my son and his buddies were sitting at this uber frou frou table with place cards and high sissy.

My son: " Dad, dude, this Jello stuff is awesome and these cheese things ( cheese straws, very southern staple) are the bomb! ".

OMG. I had 24 women arriving in less than 90 minutes. Talk about getting teenage boys to hustle and keep me from killing Trent ( my son ).. I had these goons hopping. Could not recreate the congealed salad in 90 minutes, however a luncheon was had.

My son, now a father himself recently asked me for the recipe for that salad. He of course prefaced his request with " um dad, remember that time, the guys and I ate your luncheon food". He then noticed my face ( insert look to kill) and his wife said " honey, you never told me this story".

So of course I proceeded to tell her about 14 teenage boys sitting at a frou frou ladies luncheon table as though they were the invited guests.

Anyway, suffice it to say, I passed the recipe to him and my daughter in law and apparently my grandson is now addicted to the congealed salad. Thanks for the post Louie!

Post# 925200 , Reply# 74   3/5/2017 at 19:50 by appnut (TX)        

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A congealed salad was a stable at our entertaining/guests menus.  Most notably the jello, applesauce, Sprit/ ...

Post# 925203 , Reply# 75   3/5/2017 at 20:25 by ea56 (So. Sonoma Co.,CA)        

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We had Lime Jello Salad every Thanksgiving. My Dad's Mom made it, so my Mom made it for him. And since my Mom died in 2004 I carry on the tradition and make it every Thanksgiving too. I didn't much care for it when I was little, but I love it now, and happily, David does too. Its' 3 small boxes of lime jello, 3 cups boiling water, one 20 oz. can of crushed pineapple,juice and all. Let come to a soft set, fold in one pint of full fat cottage cheese, large curd if you can find it, and 3/4 cup finely chopped walnuts. This will fill a 9" square pyrex dish to the top, or use any other 2 qt. mold. Chill until firm. Try it, it really is good. It's rich, so you can serve 12 with this recipe.

Post# 925351 , Reply# 76   3/6/2017 at 18:32 by CircleW (NE Cincinnati OH area)        
Tasty sounding recipes!

The Hellmann's Monterey Souffle Salad sounds like one that a friend of my mom's made. I'll have to try making it sometime (less the olives).

The Diamond Brown Sugar Chews sound good. I'm thinking about making them for the church dinner. They would be a good alternitive to brownies.

The Snowdrift Peppermint-Stick Cake sounds good. I think I might use the Karo No-Cook Marshmallow Frosting on it.

The Crisco doughnuts look they would be very good, but sound very time consuming. My parents told me that a friend of the family (former neighbor) would make fresh doughnuts often, and bring them over (this was before I was around; '48-'53). This lady (now over 90) is a good cook, and the one that gave me home made candy this past Christmas.

Post# 925531 , Reply# 77   3/7/2017 at 17:49 by Ultramatic (New York City)        
Crisco Circa 1960

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Post# 925532 , Reply# 78   3/7/2017 at 17:52 by Ultramatic (New York City)        
Dexo 1953

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Post# 925533 , Reply# 79   3/7/2017 at 17:53 by Ultramatic (New York City)        
Dinty Moore 1952

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Post# 925534 , Reply# 80   3/7/2017 at 17:54 by Ultramatic (New York City)        
Jello 1967

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Post# 925535 , Reply# 81   3/7/2017 at 17:58 by Ultramatic (New York City)        
Tabasco 1966

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Post# 925536 , Reply# 82   3/7/2017 at 18:02 by Ultramatic (New York City)        
Domino 1968

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Post# 925537 , Reply# 83   3/7/2017 at 18:05 by Ultramatic (New York City)        
Armour 1944

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Post# 925538 , Reply# 84   3/7/2017 at 18:06 by Ultramatic (New York City)        
A&P 1960

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Post# 925539 , Reply# 85   3/7/2017 at 18:07 by Ultramatic (New York City)        
Chef Boy-Ar-Dee 1960

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Post# 925541 , Reply# 86   3/7/2017 at 18:08 by Ultramatic (New York City)        
Crisco 1940

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Post# 925542 , Reply# 87   3/7/2017 at 18:09 by Ultramatic (New York City)        
French's 1960

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Post# 925543 , Reply# 88   3/7/2017 at 18:11 by Ultramatic (New York City)        
Funsten's 1952

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Post# 925545 , Reply# 89   3/7/2017 at 18:12 by Ultramatic (New York City)        
Kraft 1960

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Post# 925546 , Reply# 90   3/7/2017 at 18:13 by Ultramatic (New York City)        
Treet 1960

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Post# 925547 , Reply# 91   3/7/2017 at 18:15 by Ultramatic (New York City)        
Mazola 1960

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Post# 925548 , Reply# 92   3/7/2017 at 18:16 by Ultramatic (New York City)        
La Choy 1960

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Post# 925549 , Reply# 93   3/7/2017 at 18:18 by Ultramatic (New York City)        
Kraft 1960

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Post# 925551 , Reply# 94   3/7/2017 at 18:21 by ea56 (So. Sonoma Co.,CA)        

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Reply #85, the Chef Boy Ar Dee Complete Spaghetti Dinner is what my Mom used to leave for the babysitter to fix for us when my parents went out. My siblings and I loved it! If it wasn't this it was Swanson's TV Dinner's, something else we thought was a treat, LOL. Thanks for the memories Louie :)

Post# 925570 , Reply# 95   3/7/2017 at 18:43 by Ultramatic (New York City)        

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You're welcomed Eddie. I too had many of those Chef Boy-Ar-Dee dinners as a kid.

Post# 925602 , Reply# 96   3/7/2017 at 21:28 by Frigilux (The Minnesota Prairie)        

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M-m-m-m-m...want to give that French's mustard barbecue sauce a try! Sounds great on burgers.

Post# 925629 , Reply# 97   3/8/2017 at 04:59 by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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That Picnic Basket set in Reply #84...

We had one of those. They were so cool with all the different containers

WOW... has food changed.

Thanks Louis as always for taking the time.

Post# 925670 , Reply# 98   3/8/2017 at 12:15 by washerboy (Arkansas)        
Crisco "it's digestible"

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Besides me, has anyone wondered why Crisco was advertised as being digestible? Why would one use a food product that could not be digested? One of those buring questions...LOL!!/tks

Post# 925714 , Reply# 99   3/8/2017 at 16:51 by CircleW (NE Cincinnati OH area)        

It's unusual to see a cake with the color of icing shown on the Dexo "Springtime Fancy Cake". That would be a good one for Turquoisedude (Paul) to make!

The Crisco "Mother's Layer Cake" sound good. It has candied orange peel in the chocolate icing, and orange peel in the batter. Might taste like one of those Chocolate Oranges.

Post# 925719 , Reply# 100   3/8/2017 at 17:48 by vacerator (Macomb, Michigan)        
If you

fry in Crisco, do you get back all but one tablespoon like with Wesson oil?
"Florence Henderson"

Post# 925728 , Reply# 101   3/8/2017 at 18:34 by Ultramatic (New York City)        

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Vintage Food Advertisements: Part Eleven

Post# 925836 , Reply# 102   3/9/2017 at 11:07 by Frigilux (The Minnesota Prairie)        

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OK, made the French's mustard "Golden Barbecue Sauce" and it is really good on burgers and shredded beef/pork/chicken. Only problem: It was far too watery/thin, even with 30 minutes at a gentle boil (recommended cooking time is 10 minutes). I made a couple of alterations and the second batch was perfect. Highly recommended!

This post was last edited 03/09/2017 at 11:26
Post# 925879 , Reply# 103   3/9/2017 at 17:59 by kimball455 (Cape May, NJ)        

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We had the Chef Boy Ar Dee products quite often, especially on Friday and during Lent. I always got to make the pizza. That may have been my inspiration for baking and bread making. The pizza mix is still marketed but the yeast in now in the dough mix. Back in the day it was a separate package. Much more fun.


Post# 925882 , Reply# 104   3/9/2017 at 18:12 by Frigilux (The Minnesota Prairie)        

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My mom used the boxed Chef Boy-Ar-Dee pizza kit, too. She'd let me stir the dough briskly, then put several inches of warm water in the sink, cover the stainless steel bowl with plastic wrap and float it in the water to assist with a quick rise.

Post# 925885 , Reply# 105   3/9/2017 at 18:51 by ea56 (So. Sonoma Co.,CA)        

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I used to buy and use the Chef Boy Ar Dee Pizza mix all the time too. But added LOTS of other stuff like pepperoni, extra cheese, olives, bell pepper, onions, Italian sausage, I loaded it up. I used ot use two boxes and make a big pizza on a large baking sheet pan. I thought they stopped selling these, kits. I'll have to look for them again, thanks for the tip.

Post# 925891 , Reply# 106   3/9/2017 at 19:50 by cuffs054 (GA)        

EA56, down here you can buy a double CBRD pizza kit. I like playing with them also.

Post# 925894 , Reply# 107   3/9/2017 at 20:08 by washman (Butler, PA)        

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Hi Frig!

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