Famous for what, Economy and Shop-Rite do not say. But I have a good idea.
Archeologically speaking the booklet must not pre-date 1952, which year saw the invention of Cheez Whiz, which is one of the ingredients highlighted in here. You’ve also got your Miracle Whip, your Cracker Barrel cheese, your Parkay Margarine and that old O.K. classic, Kraft Dinner – because the genius behind this book is not in fact a couple of supermarkets, but the Consumer Service Kitchens of Kraft Foods. But they only say so on the back cover.
Here’s a little something for your next elegant cocktail party. You may want to put these out right next to the Weetabix canapes:
Cheez Whiz Roll-Up Appetizers
Thinly sliced white bread, crusts trimmed
Kraft Cheez Whiz
Watercress or parsley
1. With spatula, remove Cheez Whiz from jar.
2. Spread on bread.
3. Roll up each slice, jelly-roll fashion.
4. Place a sprig of watercress or parsley in each end of roll.
Such confidence they have in the chef’s abilities. “Remove Cheez Whiz from jar” – although I am surprised that they don’t tell you to twist off the lid of the jar first. And isn’t a spatula sort of overpowering for a slice of fluffy white 1950s bread? You know Wonder bread is called that because it’s a wonder you don’t tear the stuff when it even gets a look at the peanut butter and the butter knife.
And watercress is really going to help. Instant elegance. But it must be placed in the roll, not just somewhere nearby on the plate.
Best of all is #5. I guess they have to tell you to serve it. Otherwise, you might just – I don’t know, take one look and throw it out.