Creamee's Recipes

Truly horrifying recipes & ephemera from the days of yesteryear

[yesteryearads]

"For thirsty ghosts and goblins"

Sunkist frozen fruit punch

[creameescravings]

Frankaroni Loaf

[burritobreath]

[yesteryearads]

“My tuna tacos are approved by the U.S. Government and the varsity.”

Chicken of the Sea tuna

Circa 1970s

[bad-postcards]

HAPPY THANKSGIVING

STRONGBOW TURKEY FARM & INN On Highway 30 — ¼ Mile East of 49 Valparaiso, Indiana

All Turkeys served here are from our own flocks. The Home of Strongbow Turkey Pies and the famous Strongbow Smoked Turkey. We take pride in serving the best Turkey Dinners. Steaks and Sandwiches. Beautifully packaged Gift Turkeys, fresh or smoked, shipped anywhere in the United States. Over 750 Roses of many beautiful & colorful varieties.

Member of American Rose Society

[bad-postcards]

MAKE EVERY MEAL A PARTY!

DELSON CANDY CO. 342 West 14th Street New York, New York

I had an aunt who loved MERRI-MINTS! I ate a few. Toxic coloring probably.

[bad-postcards]

5 POUND FRUIT CAKE

Our Gift For You!

[bad-postcards]

FLORIDA ORANGE CHIFFON PIE

[bad-postcards]

GRANNY’S SOUTHERN PEANUT PIE

PEANUT PIE

½ cup sugar 1-½ cup dark corn syrup ¼ cup shortening ¼ teaspoon salt 3 eggs, beaten ½ teaspoon vanilla 1-½ cups roasted peanuts 9" unbaked pie shell

Combine sugar, corn syrup, shortening, and salt. Bring to a boil over low heat. Pour this hot syrup slowly over eggs, stirring constantly. Cool. Add vanilla and peanuts. Pour into an unbaked pie shell. Bake at 400 deg. F. for 10 minutes. Reduce temperature to 375 deg. and bake 35 to 40 minutes longer. Yield: 6 to 8 servings.

[fredsadvercity]

[creameescravings]

BUTTER!

[arthusworld]

[goshyesvintageads]

Kraft Foods, 1956

[relicsoul]

relicsoul

[creameescravings]

[fuzzyghost]

[creameescravings]

Leonard Nimoy’s recipe for banana cheese potatoes

La Jolla potatoes are no longer on the menu at Chez Jay, looks like, but patrons used to chow down on this dish cooked up by owner Jay Fiondella and his quondam roommate, Leonard Nimoy. The L.A. Times: “Star Trek’s” Leonard Nimoy, with whom Fiondella roomed in the 1950s, helped him create what became a signature dish: La Jolla potatoes, a melange of mashed potatoes, bananas and cheese. What did Nimoy contribute to the recipe? The bananas? The cheese? The garlic? The mashing? The browning? The “textural contrast”? I put it to you that, as Americans, we have not only the freedom, but the duty to investigate these questions. For as Leonard himself reminds us in a penetrating study of the Bermuda Triangle: “To say, in essence, that science need not investigate is to destroy the rationale for any scientific quest.” Chez Jay in Santa Monica (via TripAdvisor) This recipe for La Jolla potatoes from L.A.‘s Legendary Restaurants serves six: 8 x 8-inch baking pan, buttered 2 lbs. russet potatoes, peeled and cut into large chunks 2 larges cloves of garlic, minced 2 tbsp. unsalted butter 1½ cups half-and-half 2 tsp. salt ½ tsp. freshly ground black pepper 2 large, ripe...