This spiral-bound cookbook retailed for $5.95 back when that was real money -- gasoline was averaging $1.18 a gallon -- and opened with the history of margarine (created, the book says, by French chemist Hippolyte Mege-Mouries in 1869) and the story of how Kraft created Parkay, which it introduced in 1937. After that, the book is chock full o' recipes, all made with heaping helpings of delicious Parkay, of course.
There's a heavy emphasis on desserts in this book, which I picked
up for 50 cents at the Lawrence Public
Library's book sale a couple of weekends ago. But there are scads of side dishes and savory options,
including this vaguely pornographic offering, which might just hit the
spot on a chilly autumn night:
Tempting Long Loaf
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup soft Parkay margarine
1 cup Kraft shredded mozzarella cheese
1 tablespoon chopped pimento
1 Italian bread loaf
Saute onion and green pepper in 1 tablespoon margarine. Add
remaining margarine, cheese and pimento; mix well. Cut bread in half
lengthwise; cut each half crosswise into 11/2-inch slices with 1/2 inch
of bottom crust. Spread with margarine mixture; wrap each half in
aluminum foil. Bake at 375-degrees for 15 minutes.
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