Peach Crumb Pie © 1980

2/3 cup unsifted all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Chiffon Margarine
1 unbaked 9-inch pie shell
2 cans (1-pound each) sliced peaches in heavy syrup
3 tablespoons sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons Chiffon Margarine
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Mix flour, brown sugar and Chiffon until crumbly. Set aside. Drain peaches. Set aside 1 cup syrup. Place sugar, cornstarch and salt in saucepan. Stir in peach syrup. Cook and stir over medium heat until thick and clear. Mix in Chiffon, lemon rind and juice and nutmeg. Add peaches. Pour filling into unbaked pie shell. Sprinkle crumb mixture evenly over top. Bake at 400º for 30 to 35 minutes or until golden brown. Makes 6 to 8 servings.

The Chiffon Tailgate Party Cookbook

Cheese 'N Sausage Strata © 1993

Prep time: 20 minutes plus refrigerating
Cooking time: 45 minutes plus standing

1/2 pound bulk pork sausage crumbled
1 cup sliced mushrooms

1/2 pound VELVEETA Process Cheese Spread, cubed
4 cups (3/4 inch) sour dough OR Italian bread cubes
1/4 cup sliced green onions
1 cup milk
5 eggs, beaten

• Brown sausage and mushrooms; drain.
• Stir in VELVEETA, bread crumbs and onions. Spoon into greased 12x8-inch baking dish.
• Beat milk and eggs. Pour over sausage mixture; cover. Refrigerate several hours or overnight.
• Heat oven to 350ºF.
• Bake, uncovered, 40 to 45 minutes or until golden brown. Let stand 10 minutes before servings. Makes 6 servings.

Entertain With Velveeta

Filled Prune Cookies © 1939

1 1/2 cups cooked SUNSWEET "Tenderized" Prunes
1 medium-sized orange
1/4 cup SUNSWEET Prune Juice
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon melted butter
1/2 cup chopped walnut kernels




Pit the prunes and cut them into small pieces. Peel the orange, cut into small pieces, and combine with prunes, prune juice, sugar, cinnamon, salt and butter, and bring to a boil. Let cook until very thick, stirring continuously to prevent scorching. Remove from fire, add nut kernels and cool.

COOKIES
1 cup butter
2 cups granulated sugar
2 eggs, beaten
2 teaspoons vanilla
3 3/4 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder

Cream the butter and sugar, add the well-beaten eggs, vanilla, and mix. Add flour sifted with salt and baking powder, and mix well. Divide dough into pieces of convenient size to handle. Work in sufficient flour to make dough right consistency for rolling out into thin sheet. Cut into rounds with cookie cutters. Top rounds should be slightly larger than bottom rounds and have small slits in centers. Place lower rounds on well-greased cookie sheet. Add a small portion of filling, spreading nearly to the edges. Cover with top rounds and pinch edges of rounds together. Bake in a hot oven (400 degrees F.) 15 minutes. Makes About 2 1/2 Dozen Large Cookies.

*Though I am not a big fan of prunes (it's a long story, going back to my childhood and involves prune juice), I think these would be good with a little zest of orange added to the filling.

Sunsweet

Punch Recipes from Kool-Aid © 1976

Mulled Cranberry Punch
1 envelope Kool-Aid strawberry or orange unsweetened soft drink mix
1 cup sugar
5 whole cloves
1 stick cinnamon
6 cups boiling water
2 cups cranberry juice cocktail

Combine soft drink mix, sugar and spices in heatproof bowl or pitcher. Add boiling water; stir until soft drink mix and sugar are dissolved. Add cranberry juice cocktail; let stand about 10 minutes. Remove spices; serve warm. Makes 2 quarts or 16 servings.

Hot Cider Punch
4 cups water
4 cups apple juice or cider
1 cup Kool-Aid orange sugar-sweetened soft drink mix
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Combine all ingredients in a saucepan; blend well and bring just to a boil. Serve hot in punch cups or mugs. Makes about 2 quarts or 16 servings using punch cups, or 8 servings using mugs.

Holiday Punch
1 envelope Kool-Aid unsweetened soft drink mix, any red flavor*
1 cup sugar
2 cups unsweetened pineapple juice
1/4 cup lemon juice
2 quarts water with ice cubes
Red and green maraschino cherries (optional)
Pineapple chunks (optional)

*Or use 1 cup Kool-Aid tropical punch sugar-sweetened soft drink mix; omit sugar.

Combine soft drink mix, sugar, fruit juices and water with ice cubes. Stir until sot drink mix and sugar are dissolved. Serve in punch cups. If desired, alternate red and green maraschino cherries with pineapple chunks on skewers or wooden sticks; place one in each punch cup. Makes 2 1/2 quarts or 20 servings.

Kool-Aid Comes of Age