The back page of the pamphlet is pictured at right and states simply, "Party Giving with Meat power."
Meat power, baby!
Some of the meat propaganda within includes:
- Meat power from Swift puts the energy and enjoyment into America's entertaining today!
- At this fast-growing age, youngsters are like "dynamos" that need a constant source of energy. It's Meat power from Swift that does most to keep 'em fit and assure their sound development.
- What makes young America run? Sturdy legs, strong muscles, robust health! Moms know it takes plenty of Meat power from Swift to "propel" small citizens into the healthy future Nature intended for them.
- In this land of abundance there are many, many foods available for meal-planning. But there is no substitute for meat.
There is an interesting selection of recipes, including Mandarin spareribs, lamb-apricot-curry kebabs, steak on a stick, grilled bacon and peanut butter sandwiches, beefburgers in parmesan rolls and, sadly, because it's the 1960s, "Prem Salad Mold."1
Also, two different fried chicken recipes were presented. Here they are:
Oven Fried Chicken
Yield: 4 servings
2½ to 3 pound tender-grown Swift's Premium Chicken, cut-up for frying
1 stick (½ cup) Swift's Brookfield Butter or Allsweet
½ cup evaporated milk or light cream
1 cup crushed corn flakes
¼ cup finely chopped onion
¼ cup finely chopped parsley
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dry mustard
½ teaspoon marjoram
Melt butter in shallow 13 by 9½-inch baking dish in a hot oven (400° F.). Remove. Dip chicken pieces into milk and roll in corn flake crumbs. Arrange chicken in baking dish skin side down. Cover the top of the chicken with the remaining ingredients. Bake in a hot oven (400° F.) for about 20 minutes. Turn chicken. Bake another 20 to 30 minutes or until chicken is tender. Serve hot or cold.
Beau Catcher Fried Chicken
Yield: 4 servings
1 tender-grown Swift's Premium Chicken, cut up for frying
½ cup buttermilk
1 cup flour
2 teaspoons salt
¼ teaspoon pepper
2 teaspoons paprika
¼ teaspoon leaf thyme
2 tablespoons dried minced onion
1 stick Swift's Brookfield Butter
Dip chicken pieces into buttermilk and then into a mixture of flour, salt, pepper, paprika, thyme, and minced onion. Melt butter in a shallow baking pan in a hot oven (400° F.). Remove pan from oven. As pieces of floured chicken are placed in pan, turn to coat with butter, then bake skin side down in a single layer. Bake in hot oven (400° F.) for 30 minutes. Turn chicken. Bake another 30 minutes, or until tender. If guests are late, reduce heat and brush with melted butter.
Here's a picture from the pamphlet of a woman apparently catching her beau with the above recipe...
1. Previously on "The Gelatin Chronicles":
- 1952 advertisement for Royal gelatin desserts
- Halloween Countdown #3: Things you shouldn't put in Jell-O
- Reader comments: Much praise and an ominous warning
- Halloween Countdown #11: An abnormally large hand?
- A handy Christmas cape that doubles as a tree skirt
- Reader comments: Christmas edition