Appetizer recipes

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Cheez Whiz Idea Book recipes (1974)

Cheez Whiz Idea book: A cookbook of Cheez Whiz recipes and serving suggestions, from Kraft   Recipes for Tampico Tomato Soup, Cheemato Soup, Ham & Rice Roll-Ups, Country Rabbit, Mexican Bean Dip,... Read more...

20 ways to serve potatoes (1912)

There are many ways to turn the humble spuds into a tasty side dish. Here are 20 different ways you can make potatoes, including scalloped, fried, mashed and stuffed!

Spam summer platter recipes (1950)

Hit for a hot night: Spam summer platter See how easy Stuffed celery: Mash cream cheese with sweet cream to give butter-like consistency; add grated onion, dash of Worcestshire; fill celery stalks and dust ... Read more...

Philly cheese bells (1981)

Creamy Philly bells & crisp Triscuit Wafers. A delicious combination. Your guests are sure to go for this taste tempting combination. Crisp, Nasbisco's Triscuit Wafers and a creamy cheese spread made fro... Read more...

Avocado ham ‘n egg salad (1973)

Avacado. The salad bowl that’s good enough to eat. Think of the California Avocado half as a natural salad bowl. The filling is a flavorful ham’n egg salad blended with Kraft Real Mayonnaise. Kraft uses lo... Read more...

Chicken ham pinwheels (1969)

Fancy holiday party snacks Chicken Ham Pinwheels recipe An elegant roll-up wins top honors in the Fancy category Ingredients 2 chicken breasts, skinned and boned 1/8 teaspoon dried basil leaves, crus... Read more...

Turkey Cheese Ball recipe (1972)

Turkey Cheese Ball recipe Hellmann's helps keep this canape spread just-made fresh. Ingredients 1 package (8 oz) cream cheese 1 cup finely chopped cooked turkey 3/4 cup finely chopped toasted almonds ... Read more...

Jeweled cheese ball recipe (1982)

Recipe for a Jeweled Cheese Ball Ingredients 2 cups (8oz) shredded natural cheddar 1 cup pitted dates, chopped 1/2 cup butter softened 1 tablespoon brandy 1/2 cup toasted sliced almonds Directions ... Read more...

Whip up a batch of Chex party mix (1966)

The Checkerboard Scarecrow presents: Chex party mix -- the nutty mix you fix with Chex Mix crisp, bite-size Chex with nuts, seasoning, and pop them into your oven. Suddenly, you've got Chex Party Mix -- the... Read more...

Corn con carne recipe (1962)

Corn con carne South of the border fun with good-cooking and good-looking Del Monte Cream Style Corn It's easy to cook up a fiesta when you start with the happy golden color and kernel-rich creaminess of De... Read more...

Make a Philly Frittata (1982)

When the eggs are fresh from the farm, and the vegetables are selected with care... isn't it silly not to use Philly?  Philly Frittata recipe Ingredients 2 tbsp. butter 1 (8 oz.) pkg. cream cheese, ... Read more...

Little tamale pies (1950)

Little Tamale Pies Inexpensive! Easy! Colorful! 2 cups Del Monte Golden Cream Style Corn (1 No. 303 can) 2 tbsps corn-meal 1/4 cup chopped onion 1/2 tsp salt 1/8 tsp pepper Dash of cayenne 1 cup potat... Read more...

Corn Lorraine recipe (1965)

Del Monte Cream Style Corn extends a hearty welcome. Smooth, rich corn cream. Lots of tender golden kernels. A satisfying value always. Do it with Del Monte, and you do your very best. Guestworthy for lu... Read more...

Frosted layered sandwich loaf (1965)

Frosted sandwich loaf recipe This frosted sandwich loaf holds a surprise in every layer: curried egg salad, tomato, chicken salad, and deviled ham-pickle filling between slices of bread -- frosted with a vel... Read more...

23 ways to dress up toast (1912)

Judging by the quantity of meals involving toast, I would imagine that the browned bread played a fairly substantial role on the tables of Americans in the early twentieth century. I would imagine that many of ... Read more...

2 cheese fondue recipes (1912)

Cheese fondue number 1 One and one-thirds cupfuls of soft, stale bread crumbs, 6 ounces of cheese (1-1/2 cupfuls of grated cheese or 1-1/3 cupfuls of cheese grated fine, or cut into small pieces), 4 eggs, 1 ... Read more...

Old Dominion recipe collection (1886)

Old Dominion recipes Experimentally prepared and carefully tested. by Mary Stuart Smith Delicious fritters One quart of water, butter the size of an egg; boil a few moments, stir in flour to make it as th... Read more...

9 ways to serve tomatoes (1912)

Ways of serving tomatoes Tomato salad Peel and slice 12 good, sound, fresh tomatoes. Cover them with ice and over the ice dust a little salt, which intensifies the cold. Take a cold salad bowl and put into it... Read more...

8 different ways to prepare eggs (1912)

Eggs a la creme recipe Six eggs, one tablespoon flour, one tablespoon butter, one-half teaspoon salt, one half pint milk; pepper to taste. Boil the eggs 15 minutes; remove the shells and cut them in halves c... Read more...

Spanish sandwiches (1892)

Spanish finger sandwiches Bone two dozen anchovies that have been preserved in oil. Cut them in narrow strips about an inch long and season with one tablespoonful of lemon juice. Pound to a paste two tables... Read more...

Scotch eggs recipe (1910)

Scotch eggs Remove the shells of some hard boiled eggs and cover them with sausage meat or a forcemeat consisting of breadcrumbs pounded together with shredded ham and a boned anchovy and moistened with pa... Read more...

Cheese puffs recipe (1918)

Cheese puffs Heat a scant quarter of a cupful of oleo with half a cupful of water, and when boiling, stir in half a cupful of sifted flour, a quarter of a teaspoonful of salt and four tablespoonfuls of grated ... Read more...

Milk Crackers recipe (1911)

Milk crackers One quart of flour, four ounces of butter or lard, one-half teaspoonful of soda, and the same of salt; sweet milk sufficient. Sift the salt with the flour, and rub the butter thoroughly into t... Read more...

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