2 3-ounce packages cream cheese
2 sticks margarine
2 cups sifted flour
Allow cream cheese and margarine to come to room temperature – blend thoroughly.
Add flour. Mix well. Chill in refrigerator 2 or 3 hours.
Roll into 1 inch balls and press each into tiny muffin tins forming a shell.
Bake at 350-degrees for 15-17 minutes.
Makes about 60 shells.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.