Photoplay (Jul-Dec 1963)

Record Details:

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CORN AND TOMATOES mealtime magic Photoplay’s Mealtime Magic From a Package Makes 4-6 servings Melt in a heavy saucepan : 1 tablespoon butter or margarine Add: 1 small onion, diced Vi cup chopped green pepper Cook over low heat until tender. Add: 1 can (1 lb.) tomatoes, drained Mix well. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat. Add: 1 can (12 ozs.) corn, drained 1 can (8 ozs.) cream style corn y2 teaspoon salt Dash of pepper Mix well. Set aside. Trim crusts from : 3 slices bread Cut into small cubes. Add: 2 tablespoons melted butter or margarine Mix well. Add: V2 cup grated American cheese Toss lightly. Place half of the corntomato mixture in a greased baking dish. Cover with half of the bread cubes. Repeat layers. Bake in a moderate oven (350° F.) for 20-25 minutes, or until bubbly and lightly browned. From: P. Lamond, N.Y., N.Y. PINEAPPLE SQUASH CASSEROLE Makes 3-4 servings Combine: 1 package (12 ozs.) frozen cooked squash, thawed 1 teaspoon salt Dash of pepper 2 tablespoons melted butter or margarine Mix well. Turn into a lightly greased 1 quart casserole. Combine: 1 can (8 ozs.) crushed pineapple, well drained 1-2 tablespoons brown sugar 1 tablespoon melted butter or margarine Mix well. Spread evenly over squash. Bake in a hot oven (400° F.) for 20-25 minutes, or until bubbly and lightly browned. From: Mrs. H. Sanders, Cordova, Ala. SUGAR CRUNCH BROWNIE BARS Makes 3% dozen bars Place in a mixing bowl : 1 package (1 lb.) fudge brownie mix Add: y2 cup commercial sour cream 2 eggs, beaten well Blend well. Spread evenly in a well greased 13x9x1" pan. Combine : lA cup sugar XA cup finely chopped walnuts Mix well. Sprinkle evenly over batter. Bake in a moderate oven (375° F.) for 20 minutes, or until done. Cool, then cut into bars or squares. From: H. Brophy, Medford, Mass. L CRUSTY PEACH COBBLER Makes 6 servings Combine : Vi cup sugar 2 tablespoons cornstarch Mix well. Add: 1 can (1 lb. 13 ozs.) sliced peaches 1 tablespoon lemon juice Mix well. Turn into a lightly greased baking dish. Set aside. Place in a mixing bowl: 1 cup biscuit mix Add, all at once: y3 cup milk Stir to form a soft, not sticky, dough. Drop dough in 6 portions over peaches. Set aside. Work with a spoon until soft: 2 tablespoons butter or margarine Add: 3 tablespoons brown sugar Vi teaspoon cinnamon Mix well. Divide in 6 portions. Place one on each portion of biscuit dough. Bake in a hot oven (400° F.) for 30 minutes. Serve warm. From: M. Carpenito, Methuen, Mass. HELP WANTED Many readers write asking for recipes which are not in the PHOTOPLAY food files. Would you like to share your favorite recipes with other readers? Do you have recipes using packaged puddings for making cakes and pies? Do you have your own soup recipes which start out with a canned or dry soup mix? What do you do to make canned spaghetti different? Do you have recipes using canned meats in quick casserole dishes? Please tell us. TUNA DIVAN Makes 6-8 servings Cook in boiling, salted water just until tender, according to package directions : 2 packages (10 ozs. each) frozen broccoli spears Drain. Place in lightly greased shallow baking dish. Arrange over broccoli : 2 cans (7 ozs. each) tuna, drained and flaked Set aside. Melt in a saucepan : y4 cup butter or margarine Add: y4 cup flour 1 teaspoon salt lA teaspoon pepper Blend well. Gradually add, while stirring: 2 cups milk Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Remove from heat. Add: y3 cup grated Parmesan cheese 1 tablespoon lemon juice Stir until cheese melts. Pour over tuna and broccoli. Bake in a moderate oven (375° F.) for 20-25 minutes, or until mixture is bubbly. From: Mrs. C. Keck, Bellerose, N.Y. VARIATIONS Use cooked chicken, cooked turkey, or cooked ham in place of tuna. Have you a special tried and tested recipe which features a "packaged convenience" food as an ingredient? If you have, send it with your name and address to PHOTOPLAY’S MEALTIME MAGIC, P.O. Box 3483, Grand Central Station, New York 17, New York. We will pay $5.00 for each recipe that we publish.