In saucepan, simmer first 6 ingredients for 15 minutes, stirring occasionally. Spoon over fried fish sandwiches. Garnish with pickle slices.
Fried fish trivia: McDonald's introduced the Filet-o'-Fish sandwich in the early 1960s to entice Catholics to eat at McDonald's on Fridays — at the time, Catholics were expected to go meat-free every Friday of the year.
The combination of grape jelly and Velveeta sounds inexplicably yummy.
Jellygrill Sandwich recipe from old Kraft grape jelly advertisement
White bread slices Kraft Concord Grape Jelly or Kraft Strawberry Preserves Velveeta Process Cheese Cheese Soft Parkay Margarine (I suggest you use butter instead)
For each sandwich, spread jelly on a slice of bread and cover with Velveeta. Spread outside of bread slices with margarine and grill on both sides until lightly browned. For cold sandwich, omit margarine and grilling.
These kids look like they were all raised on grape jelly sandwiches.
Hot barbecued turkey sandwiches you make in a skillet. Kind of awesome.
Tomburgers recipe from 1967 Kraft advertisement
Combine 1 cup Kraft Barbecue Sauce and 2 tbsp. chopped green pepper and onion. Heat 12 slices of roast turkey in barbecue sauce mixture in a covered skillet for 15 minutes. Fill 6 individual French bread loaves, split and toasted, with turkey micture. Makes 6 sandwiches.
I love beans, but even I think this recipe is bizarre.
Bean Boats sandwich recipe from old Kraft ad
Open a No. 2 can (1lb. 4 oz. or 2 1/2 cups) of kidney beans; drain beans well. Then toss with 1/2 cup Miracle Whip.
Partially broil 6 slices of bacon. Split 6 frankfurter buns; fill with bean mixture; wrap each with bacon slice. Place under low broiler heat till bacon is browned. Serve hot — maybe with radish roses.
I want to host a wedding shower just so I can make these delightful little tea sandwiches.
Lily Sandwiches vintage recipe from Philadelphia Brand Cream Cheese
White bread Philadelphia Brand Cream Cheese Carrot strips Parsley stems
Cut thinly sliced fresh bread into 2 3/4-inch rounds. Roll each round with a rolling pin to remove the "spring" of the bread. Spread each round with cheese, softened at room temperature, and place carrot strip in the center to represent the stamen. Fold over at one edge to form a lily and pinch together to hold in place. Put a parsley stem in the end of each lily to represent the stem.
For the barbeque sauce, blend together and simmer 30 min. 1 cup tomato sauce, 1/4 cup catsup, 1 tsp. lemon juice, 1 tsp. salt, 1/2 tsp. dry mustard, 2 tbsp. brown sugar, 1 tsp. minced onion, a dash each of Tabasco sauce, freshly ground pepper and garlic powder.
Toast two small loaves of French bread and cut lengthwise slices from the tops. Hollow out centers. Heat contents of two 8-oz. cans of Vienna sausages in the barbeque sauce and fill the loaves. Replace the tops.
Cut 6 Kraft DeLuxe Slices of pasteurized process American cheese in half diagonally and place 6 overlapping triangles on each sandwich top. Place in moderate, 350˚ oven until the cheese melts. 4 servings.