Thursday, April 24, 2014

1954 Sealtest Recipes

"The people who have achieved, who have become large, strong vigorous people, who have reduced their infant mortality, who are the best trades in the world, who have an appreciation of art, literature and music, who are progressive in science and in every activity of the human intellect, are the people who have used liberal amounts of milk and its products." Dr. E. V. McCollum, Emeritus Professor of Biochemistry, The John Hopkins University


We may not believe this 'science' today but we still love our dairy products.

Here are some of the recipes Sealtest developed in 1954 for American homes.

Champion's Soup
1 8 oz can salmon
1 cup Sealtest milk
1 tbsp. butter
1 tbsp. chopped onion
2 tbsp. flour
dash of Tabasco
2 cups Sealtest cottage cheese.
Drain salmon; add liquid to milk. Melt butter in heavy saucepan and add onion and cook slowly until tender. Add flour; mix well. Add milk all at once. Cook over moderate heat, stirring occasionally, until thickened. Add Tabasco, chees and flaked salmon. Reheat stirring constantly. This soup has a rather tart, deliciously unusual flavor.

Creamed Eggs in Bologna Cups
4 tbsp. margarine
4 tbsp. flour
2 cups Sealtest milk
salt and pepper
8 hardboiled eggs
6 slices bologna, skin left on.
Melt butter I heavy saucepan. Add flour; mix well. Pour in milk all at once and immediately stir vigorously over moderate heat until thickened. Season with salt and pepper. Add quartered or sliced eggs; reheat stirring very lightly. Heat bologna slices slowly in frying pan in small amount of butter or other fat until they for cup shapes. Fill with creamed eggs. Sprinkle with paprika.

Butterscotch Trifle
1 pkg butterscotch pudding mix
1 1/2 cups of Sealtest milk
1 1/4 cups of fine graham cracker crumbs
2/3 cup shredded coconut
1/4 cup brown sugar
1/2 c Sealtest whipping cream
1/3 cup melted butter
Prepare pudding according to package using only 1 1/2 cups of milk. Stir in coconut. Cool.
Mix 1 cup of graham cracker crumbs with sugar and butter. Press into the bottom of a 10" x 6" x 2" pan. Chill. Spread cooled pudding over crust. Chill several hours. Cut into rectangles. Whip cream until almost stiff, fold in remaining crumbs and serve on rectangles.

Yogurt was well enjoyed in Europe at this time, but was new in American grocery stores.

Orange Waldorf Salad
1 large unpeeled red apple diced
2 oranges peeled and cut into sections
1/2 cup diced celery
1/2 c Sweet Sour Fruit Dressing: 1 cup Sealtest  cottage cheese; 1 half-pint Sealtest yogurt; 1 tbsp. sugar; 1 tbsp. mayonnaise; 1/4 cup frozen orange juice concentrate. Press cottage cheese through sieve. mix all together and beat with rotary beater until fluffy.

1/4 cup chopped nuts
grated orange rind
Mix diced apple, orange sections, and celery in a bowl. Moisten with dressing. Serve on lettuce. Sprinkle with nuts and rind.

Sealtest offered basic advice about shopping, menu planning, and nutrition. Even a guide to sandwich making.

Down-to-earth Sandwiches: Banana Cheese
Spread 12 slices of  canned or homemade brown bread with 1 cup of cottage cheese. Top half with think slices of banana. Put slices together.

I'll pass.

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