You Tube, in my eyes, is either a people pleaser or a way to make enemies and find people with opinions on what other users should post. So I find it refreshing when someone sends me a nice message or posts a positive comment on my videos.
Case in point, You Tube user Sastov1681 sent me a private message to thank me for posting The Christmas Toy (which was posted on December 14, 2009) as well as for posting the Kraft TV recipes that aired in lieu of commercials. She was nice enough to also send me the recipes in detail. And because the comment space could not hold the entire text, I decided to do a quick write-up to link back here.
So, for the interested, here are all the recipes featured during the special, as outlined in TV Guide during that week in 1986.
Jingle Bell Bars
½ cup Parkay Margerine 1 10-oz jar Kraft Strawberry Preserves
1 Cup packed brown sugar
1 egg 2 2-oz squares almond bark, melted
2 cups flour
1 cup chopped nuts
Beat margarine and sugar until light and fluffy. Blend in egg. Add flour;mix well. Sir in nuts. Reserve 1 ½ cups mixture; press remaining mixture inot bottom of greased 13x 9 inch baking pan. Spread with preserves to within ¼ inch of outer edge of pan. Sprinkle with reserved margarine mixture. Bake at 400 degrees, 25 min. Cool. Drizzle with almond bark. Cool; cut inot bars. Aprox 20 bars
Variations: Substitue 12 cup semi-sweet chocolate pieces for almond bark. Chill unitl chocolate is set.
Sub Kraft Red Raspberry Preserves for Strawberry Preserves
1 1 ½-lbs round sour dough bread loaf 1lbs Velveeta Cheese, cubed
1/3 fup Parkay Margarind 1 10-oz pg frozen chopped spinach
Drained and squeezed
2/3 cup chopped red or green pepper ¼ tsp, dried rosemary leaves, crushed
1/3 cup chopped celery
1/3 cup chopped onion
Cut 1-inch slice from top of bread; reserve. Remove center of loaf leaving 1-inch shell. Cut removed bread into bite-size pieces; place on cookie sheet. Brush insides of shell with 3 tablespoons margarine, melted. Place on cookie sheet with reserved bread. Bake at 350, 20 min. Sauté peppers, celery and onions in remaining margarine until tender. Add process cheese spread; stir over low heat until process cheese spread is melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Pour dip into bread shell. Serve with top bread slice and toasted bread.
1 lb. Italian Sausage ½ cup chopped green pepper
12 lb. ground beef 1 15 ½-oz. jar spaghetti sauce
½ cup (2 ozs.) Kraft 6 French bread rolls, split
¼ cup dry fresh bread 6 ozs. 100% Natural Kraft Low Moisture Part-Skim
Crumbs Mozzarella Cheese Slices, cut in half
1 egg, beaten
1'2 cup chopped onion
Remove casing from sausage. Combine sausage, ground beef, ¼ cup parmesan cheese and egg; mix lightly. Shape into 1-inch meatballs. Brown meatballs in large skillet; drain. Add onions and peppers; cook until tender. Stir in remaining parmesan cheese and spaghetti sauce; simmer 10 minutes, stirring occasionally. Fill rolls with mozzarella cheese and meatball mixture. 6 sandwiches.
Make Ahead: Prepare meat mixture as directed. Cover; refrigerated overnight. When ready to serve, spoon meat mixture into skillet. Cover; simmer 20 minutes, stirring occasionally. Continue as directed.
Blushing Apple Tart
1 ½ cups cranberries Dash of salt
1 cup sugar 1 cup (4 oz) shredded Kraft Mild Cheddar Cheese
2 tbl cornstarch 2 to 3 tbl water
2 tbl water
2 ½ cups peeled apple slices
¾ cup flour
In saucepan, combine cranberries, ¾ cup sugar, cornstarch and water. Cook, stirring constantly, over medium heat until cranberries begin to pop and mixture is slightly thickened. Arranged apples in lightly greased 9-inch layer pan; top with cranberry mixture and remaining sugar.
Combine flour and salt; cut in margarine until mixture resembles coarse crumbs. Stirr in ¾ cup cheese. Sprinkle with water while mixing lightly with a fork; form into ball. On lightly floured surface, roll dough to 9-inch circle. Place on tops of fruit. Bake at 350, 40-45 minutes or until pastry is lightly browned. Let stand 10 minutes; invert onto serving plate. Sprinkle with remaining cheese Serve warm. 6-8 servings
Microwave: In medium bowl, combine cranberries, ¾ cup sugar, cornstarch and water. Microwave on High 3-4 minutes or until cranberries begin to pop and mixture is slightly thickened, stirring every 1 ½ minutes. Continue as directed.
Chocolate Orange Mousse
4 cups Kraft mini 1 tsp grated orange peel
Marshmallows 1 cup whipping cream, whipped
1 cup mil
1 6-oz pkg. semi-sweet
Melt marshmallows with milk over low heat, stirring until marshmallows are melted. Remove from heat. Add chocolate pieces and peel, stir until chocolate is melted. Chill until slightly thickened. Fold in whipped cream. Spoon into dessert dishes or parfait glasses. Chill. Garnish each serving with orange slice and mint leaves.
Variation: Substitute 30 Kraft Regular Marshmallows for Mini Marshmallows.
Yuletide Apple Dip
1 cup finely chopped apple 2 tbl green onion slices
½ cup Kraft Real Mayo Lender's Pre-sliced Frozen Bagels, toasted
½ cup Breakstones Sour Cream
2 tbl Kraft Grated Parmesan Cheese
Combine apples, mayo, sour cream, parmesan cheese and green onions; mix well. Chill. Cut bagel halves in quarters. Serve with dip.
Variations: Substitute Kraft Light Mayo and plain yogurt for Mayo and sour cream.
Thanks, Sabrina, aka You Tube user Sastov1681, for your generous contribution. Happy Holidays to you and everyone else who sees the video!
Comments, as always are welcome and appreciated! More Christmas cheer to come!