Casserole Sauce recipe from old Hellmann's advertising
1/2 cup Best Foods or Hellmann's Real Mayonnaise 1/4 cup flour 1/2 cup turkey gravy or bouillon 2 cups milk paprika, salt, pepper
Combine mayonnaise with flour, turkey gravy or bouillon, milk, paprika, salt and pepper. Cook until thickened.
For casserole pictured: to sauce add 2 to 3 cups diced turkey, 1 1/2 cups cooked peas, 1 cup cooked chopped onion, 1 small can of mushrooms and their juice. Pour into greased casserole. Bake at 400˚F for 15 to 20 minutes. Serves 4.
This is what 1960s moms used to stay within their grocery budget — the Super Add-A-Matic.
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.
1 pkg. (10 oz.) frozen broccoli spears 4 large slices cooked turkey 1 jar Heinz HomeStyle Turkey Gravy 1/2 cup shredded Swiss cheese 1 Tbsp. grated Parmesan cheese Dash red pepper Freshly ground black pepper Toasted slivered almonds
Blanch broccoli in boiling water 1 min.; drain thoroughly. Divide broccoli among 4 individual baking dishes; top with turkey. Combine gravy and next 4 ingredients. Heat until cheeses are melted; stir frequently. Pour about 1/3 cup gravy mixture over each serving. Cover dishes with foil; bake in 350˚F oven, 20 min. Garnish with almonds. Makes 4 servings.
Personally, I can't think of a better way to celebrate Thanksgiving than to spend it cooking for family and friends. One reason is, it makes me feel extra close to my grandmothers, both of whom have passed away. They were amazing cooks. When I was little, I loved hanging out in the kitchen while they cooked. I learned a lot just by watching. Now, whenever I'm preparing a special meal, I feel as though they're close by.
Best wishes to you and your family for a wonderful Thanksgiving.
When this 1987 ad ran, Chef Byron J. Brady, creator of Heinz HomeStyle gravies, was one of only 31 Certified Master Chefs in the country. Here are his turkey roasting tips.
1. Start with a good pan. The bird should have plenty of room.
2. Stuff lightly. Never pack stuffing in tight. (Otherwise, the turkey will take longer to cook to the center.)
3. Tent with heavy aluminium foil, or oiled baking paper.
4. One hour before bird is done, remove foil so skin will brown crisply (1/2 hour if using oiled baking paper).
5. Like wine, let it breathe. Before you carve, let turkey stand for about 20 minutes, so juices won't drain and leave the meat dry.
6. Relax. You've done enough. Let Heinz handle the gravy. With all due modesty, we've gone about making our gravies with the same attention to detail you've spent on this meal. Simmering just so long. Seasoning just right. Thickening just so. Stirring until ribbony smooth. We've even stored this marvelous turkey gravy in a jar, instead of a can.