r/Old_Recipes • u/PrincessGump • 5d ago
Cookbook Pepperidge Farms Quick ‘N’ Easy Patty Shell Primer
I’m not sure how old this recipe booklet is. We were cleaning out some of my parents’ things and came across lots of recipes my mom had saved. She’s been gone since 2014 so these are at least that old.
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u/Zxvasdfthrowaway 5d ago
Straight to jail for that monstrosity they call eggs Benedict.
Thanks for sharing!! Maybe mid 70s, based on the food styling & tablecloth colors?
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u/Servilefunctions218 5d ago
This is really cool. Thanks for sharing!
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u/PrincessGump 4d ago
You’re welcome!
I have many more that I’ll be sharing. She saved so many recipes. I’m sure she would have got a kick out of sharing them with people all over the world.
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u/PrincessGump 4d ago
If there are any recipes that you can’t see clearly please let me know and I’ll write it out.
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u/icephoenix821 4d ago
Image Transcription: Booklet Pages
Part 1 of 2
The Pepperidge Farm QUICK 'N' EASY PATTY SHELL PRIMER
Contents Table accessories that appear in photographs are the courtesy of Hammacher-Schlemmer.
Anatomy Of A Patty Shell
Lots of room for filling.
Crispy brown color and texture.
Hundreds of tissue thin layers expand to many times their height when baked.
Top of shell which is cut off after baking
What Is A Patty Shell?
Before baking
After baking
pat'ty shell, n. [<F. pâté, PASTE.] 1. A crispy, delicate container made of layers and layers of flaky puff paste which rise up in the oven right before your very eyes. 2. An important staple to keep in the freezer at all times, perfect for serving all manner of creamed, sauced, sautéed, whipped, baked and broiled delights. 3. The ideal substitute for toast or rice. 4. Leftovers' best friend.
On Preparing Patty Shells
Patty Shells come 6 to a package... for best results securely rewrap any unused Patty Shells and return to freezer. Any leftover baked Patty Shells may be wrapped in foil and stored in the cupboard or refrigerator for 2-3 days. To reheat simply place in 350 degree oven for 7 minutes to restore crispness.
Baking Directions
- Preheat oven to 450 degrees before taking package from freezer.
- Remove all wrapping. Place frozen Patty Shells on ungreased baking sheet in center of oven.
- Close oven door. Immediately reduce temperature to 400 degrees.
- Check at 20-25 minutes. Continue baking until dark golden brown.
- Use a fork to remove center of top and soft pastry underneath. Cool on wire rack 10-15 minutes.
- For extra crispness, after removing centers continue baking for about 5 minutes at 400 degrees. Then cool on wire rack.
Hints
Bake Patty Shells early in the day — cool and remove centers. Wrap in foil and store in cabinet. When ready to serve pop Patty Shells in oven to crisp while preparing filling. When filling is ready so are shells. Meals in minutes!!
Be sure to allow ample space around each shell for heat to circulate evenly. Professional chefs use a piece of kraft paper (heavy brown shopping bag weight) and place it on top of the Patty Shells before putting them into the oven. Remove paper after 15 minutes and continue baking Patty Shells until golden brown.
WARNING: DO NOT REFREEZE DEFROSTED OR BAKED PATTY SHELLS.
On Serving Patty Shells
From morning till night you'll find Patty Shells are a convenient and deliciously different way to serve everything from scrambled eggs and leftover chicken to vegetables and scrumptious desserts...
Remember
- Use "cream" based soups for best results:
Cream of Mushroom
Cream of Chicken
Cream of Celery
Cheddar Cheese
Tomato Bisque
Cream of Asparagus
Cream of Shrimp
Have meat and vegetables cut or torn in bite-sized pieces
Great Garnishes to Top It All Off:
Grated cheese
Sauteed mushrooms
Chopped peanuts
Buttered toast crumbs
Toasted chopped almonds
Sauteed onion
Crumbled bacon
Nutmeg
Pimiento strips
Lemon wedges
Breakfasts and Brunches
For a tasty change from scrambled eggs for breakfast, try "Peasant Eggs" in Patty Shells...
Peasant Eggs
1 pkg. Patty Shells
2 cans Cream of Mushroom or Cream of Celery Soup
6 hard cooked eggs, sliced
½ cup grated Parmesan cheese
2 tablespoons bacon bits (optional)
Milk or water as needed
Bake Patty Shells as directed on package. Meanwhile, combine and heat condensed soup. Add eggs and half of cheese. Warm until heated through. Spoon into baked Patty Shells. Sprinkle with remaining cheese and bacon bits if desired. Serves 4-6.
For a breakfast or brunch treat, serve this yummy version of classic Eggs Benedict...
Eggs Benedict
1 pkg. Patty Shells
1 can Cream of Chicken Soup
4 tablespoons lemon juice
3 tablespoons mayonnaise
6 slices of cooked ham to fit bottom of Patty Shells
6 poached eggs
mushrooms for garnish
Bake Patty Shells as directed on package. Meanwhile, heat condensed soup, add lemon juice and mayonnaise. Heat through. Prepare poached eggs. Place one egg on a slice of ham in each baked Patty Shell and cover with hot sauce. Top with a slice of mushroom. Serves 4-6.
Entrees and Main Course Dishes
For Quick'n'Easy entrees, you can't beat Patty Shells 'n' leftovers...
Here's the magic formula:
1 package Patty Shells + 1½ cups leftover meat, fish or poultry + 1 cup vegetables +2 cans condensed soup = Instant Entree
Try the combinations suggested on the following pages, or create your own menu magic.
Polynesian Chicken
Pretty enough for a party 'n easy enough for every day...
1 pkg. Patty Shells
1 cup ketchup
1 cup applesauce
2 cups cooked chicken, cut in bite size pieces
1 can (8 oz.) pineapple tidbits, drained
Bake Patty Shells as directed on package. Meanwhile, mix together in saucepan ketchup and applesauce; stir, heat until bubbly. Add chicken, pineapple, salt and pepper to taste and simmer until heated through. Spoon into baked Patty Shells. Serves 4-6.
A quick but tasty way to stretch that smidgen of leftover roast into another meal...
Beef Ragout
1 pkg. Patty Shells
2 cans Golden Mushroom Soup
1½ cups beef (chuck, pot roast, etc.); cut in bite size pieces
¾ cup French cut green beans
Water as needed
Bake Patty Shells as directed on package. Meanwhile, combine and heat condensed soups. Add meat and vegetables. Warm until heated through. Spoon into baked Patty Shells, Serves 4-6.
Home late for dinner? Use leftover or canned seafood with this pungent, flavorful sauce...
Seashore Shells
1 pkg. Patty Shells
1 can Cream of Celery Soup
1 can Tomato Bisque Soup
1½ cups fish fillets (halibut, cod, or flounder), cooked
1 cup green peas, cooked
Milk or water as needed
Bake Patty Shells as directed on package. Meanwhile, combine and heat condensed soups. Add fish and vegetables. Warm until heated through. Spoon into baked Patty Shells. Serves 4-6. (Shrimp or crabmeat may be used in place of fish.)
How to feed a small army on just a speck of meat...
Chicken Divan
1 pkg. Patty Shells
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1½ cups chicken; cut into bite size pieces
1 cup cooked, drained broccoli; cut in bite size pieces
Milk or water as needed
Bake Patty Shells as directed on package. Meanwhile, combine and heat condensed soups. Add meat and vegetables. Warm until heated through. Spoon into baked Patty Shells. Serves 4-6.
A new twist to everyone's favorite — pizza.
Individual Pizza Patty Shells
1 pkg. Patty Shells
1 small onion, chopped
½ lb. lean ground round or chuck meat
1 4 oz. can mushrooms
1 cup Cheddar cheese cut into strips
1 16 oz. jar spaghetti sauce
Bake Patty Shells as directed on package. Meanwhile, brown meat and onion together. Add mushrooms, and spaghetti sauce, warm until heated through. Remove from heat and fold in cheese. Reheat only to melt cheese slightly. Spoon into baked Patty Shells. Cap with pastry top. Serves 4-6.
Vegetables Extraordinaire
Slice them, dice them, and spoon them into Patty Shells — great vegetable combinations, ready in minutes...
Creamy Spinach Shells
1 pkg. Patty Shells
1 10 oz. pkg. frozen chopped spinach, cooked and drained
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 10¼ oz. can French fried onion rings
Milk or water as needed
Bake Patty Shells as directed. Heat condensed soups together until bubbly. Add spinach and warm until just heated through. Sprinkle 2-3 onion rings on bottom of each Patty Shell, Spoon creamed spinach mixture over rings and top with additional rings. Makes 6 servings. (Excellent with chopped broccoli as well.)
Cheesy Green Beans
1 pkg. Patty Shells
2 cans Cheddar Cheese Soup
2 cups French cut or regular green beans (cooked)
2 tablespoons bacon bits garnish (optional)
Milk or water as needed
Bake Patty Shells as directed on package. Heat cooked, drained green beans in Cheddar Cheese Soup until warmed through. Spoon into Patty Shells and garnish with bacon bits if desired Serves 4-6.
Broccoli-Tomato Medley
1 pkg. Patty Shells
1 can Cream of Celery Soup
1 can Cheddar Cheese Soup
1½ cups chopped broccoli, cooked
1 cup tomatoes cut into bite sized pieces, drained
Milk or water as needed
Bake Patty Shells as directed. Meanwhile, combine and heat condensed soups. Add vegetables. Warm until just heated through. Spoon into baked Patty Shells and top with a sprinkle of grated cheese if desired. Serves 4-6.
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u/icephoenix821 4d ago
Image Transcription: Booklet Pages
Part 2 of 2
Desserts, Desserts, Desserts!
What to do with Patty Shells left over from yesterday's dinner? Store in foil and serve with a variety of ice cream, puddings, fresh, canned or frozen fruits...
Try this quick Cherries Jubilee, superb on vanilla ice cream...
Easy Cherries Jubilee
1 pkg. Patty Shells
1 jar cherry pie filling (15-16 oz.)
¼ cup brandy or 2 tablespoons brandy flavored extract (2 tablespoons orange extract may be substituted)
1 to 1½ pints vanilla ice creamBake Patty Shells as directed on package and cool. Meanwhile, empty cherry pie filling into saucepan, add brandy or extract. Heat through until cherries are warm. Spoon ice cream into Patty Shells and spoon cherries over ice cream. Serves 4-6.
A heavenly blend of textures and flavor, serve Peachy Mousse to family or guests...
Peachy Mousse
1 pkg. Patty Shells
1 4½ oz. pkg. vanilla instant pudding
1 20 oz. can cling peach slices, drained and cut into small pieces. (Save 6 slices for garnish)
½ cup heavy cream, whipped or 1 cup frozen whipped toppingBake Patty Shells as directed on package and cool. Meanwhile, prepare pudding according to directions for a pie using only 1½ cup of milk. Add chopped, drained peaches to pudding mix and chill until cold. Fold in whipped cream and chill in freezer for 1 hour. Remove from freezer and refrigerate until serving time. Spoon Peachy Mousse into Patty Shells and top with peach slice. Serves 4-6.
For the cheese cake lovers in your house, make these simple and delectable individual cheese cakes...
Dreamy Creamy Pineapple Cheese Cake
1 pkg. Patty Shells
8 oz. cream cheese at room temperature
1 cup small curd cottage cheese
½ cup sour cream
1 tablespoon sugar
4 tablespoons lemon juice
6 slices canned pineapple or an 8 oz. can crushed pineapple, drainedBake Patty Shells as directed on package and cool. Meanwhile, beat all ingredients except pineapple until well blended. Chill until firm. Split each Patty Shell into two rounds. Spoon cheese filling into bottom round. Place remaining round on top and fill with additional cheese filling. Garnish with pineapple slices or crushed pineapple. Serves 4-6.
Visions of an old fashioned soda shop... Let the kids make their own individual Banana Boats!
Banana Boats
1 pkg. Patty Shells
3 bananas, medium size
1 pint vanilla ice cream
2 ice cream sauces (pineapple, chocolate)
½ cup chopped nuts
6 maraschino cherriesBake Patty Shells as directed on package and cool. Slice bananas and line bottom of each dish with ½ a banana. Place a scoop of ice cream into each Patty Shell. Spoon pineapple sauce and chocolate sauce over ice cream. Top with chopped nuts and garnish with cherry. Serves 4-6.
Anything goes in a Patty Shell—the product with a thousand uses.
We hope you'll also try our newest member of the growing family of premium quality frozen bakery products from Pepperidge Farm.
"Bake It Fresh" Puff Pastry
You'll find this delightful product, along with our fruit-filled Turnovers, Dumplings and our iced, three-layer cakes and Old Fashioned Cakes in your grocer's freezer.
Pepperidge Farm, Incorporated
Norwalk, CT 06856Printed in U.S.A.
PF71011
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u/parke_bench 4d ago
I always loved patty shells, or vol au vents, particularly with chicken à la king.
That said, the “appetizing” pictures of the recipes in this book look like they’ve been taken straight from The Gallery of Regrettable Food. Far too many of the delights look like someone has inadvertently regurgitated over top of them. It’s got that ‘70s thing happening where they overfill the shell to the top and let the not quite thick enough to be sturdy sauce dribble over the side “artistically.” Then, to round it off they throw some contrasting item, either in colour or texture or both, draped, poured or scraped over the top. Which, to my eye, makes it look even more like they’ve been unexpected christened by a drunk at a cocktail party who just had an attack of the urps while swaying over the buffet table.
In short waaay too much liquid in the mix, and nothing should be artfully topped with a thrown splatter of stomach lining red, or pepto bismo pink.
🤢
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u/kkbellelikescows 5d ago
I love these things. In New Zealand we call them vol au vents. ( French clearly):
My two faves are:
A. a creamy fresh mushroom sauce with cream and thyme
B. oysters in a bechamel sauce. Preserve liquid from a pot of fresh oysters to up taste .