Vintage Snacks...

Snacks in a hurry:
What could be better than bread and milk?
Or milk toast made golden with butter?
Or slices of nut bread spread with cream cheese.
Golden Book of Sour Cream Recipes, 1950

I found several snack recipes in my vintage recipe boxes. The first one is a basic Chex Mix recipe that was popular in the 1960’s and 1970’s. Variations of this recipe can be found on the back of Chex cereal boxes.
There’s something for every taste, but I like this basic one. I add extra nuts and sometimes pretzels.
Chex Party Mix
commercially printed
recipe, 1977
6 tbsp Margarine
(butter works too)
1 tsp McCormick/Schilling
Season All Seasoned Salt
(I could only find Morton’s)
4 tsp Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
1 ½ cups mixed nuts
Melt the margarine in shallow pan over low heat. Stir in All Seasoned Salt and Worcestershire sauce. Add Chex and mixed nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Stir every 15 minutes. Spread out on absorbent paper to cool. Makes 7 ½ cups.

Mexican Layered Dip
Joyce 1970’s
I heated the refried beans before layering the other ingredients on top and added diced tomatoes with the olives. Serve with tortilla chips.
Omit or add your own ingredients as desired.
First Layer: Refried beans
Spread layer of salsa ranchero on top (choices were limited)
Layer of guacamole: 2 to 3 avocados, seasoning salt, minced onions and lemon juice
Layer of sour cream
Layer of grated yellow and white cheese (cheddar &jack)
Sliced olives on top.

Trail-Mix
1960’s
Invite friends over for a trail-mix party.
Everyone brings trail mix items to share and swap. Chocolate items are missing, probably because of melting. You’ll need plastic bags for storage. Great after school snacks or for a work break.  Extra bags can be handed out to the homeless.
These are ingredients listed on the recipe card: walnuts, almonds, peanuts, coconut, dates, cranberries, tropical medley, fruit bits.

Frozen Banana Salad
Helen 1960’s
Scope up like ice cream right from the freezer, freeze and serve in individual cupcake wrappers, or whirl in a blender for a smoothie. Great banana taste.
2 cups sour cream
¾ cup sugar
1 8oz can crushed pineapple
4 bananas, smashed
1 tbsp lemon juice
1 tsp salt
1 8oz jar maraschino cherries,
quartered.
½ cup nuts, chopped
Mix all above ingredients well. Pour into 9x9 inch pan. Freeze. Serves 9.
Freezing tips: Run overripe banana through a sieve or mash them, add a little lemon juice and freeze. Perfect for later use in cakes and breads. Brown sugar will not harden if stored in the freezer. Freeze fish in milk cartons full of water.
Best of Helpful Hints, 1980