Now you get a frosty first course in a new Morton 3-Course Dinner (Mar, 1969)
Now you get a frosty first course in a new Morton 3-Course Dinner
Brand-new Morton 3-Course Chicken-N Dumplings
What a great, cool way to start the meal! A frosty fruit salad with bite-size marsh-mallows. So easy to thaw and serve. Ready to eat by the time you take the rest of the meal out of the oven! The complete meal includes: tender chunks of chicken, light, airy dumplings in rich gravy, garden peas, buttery whipped potatoes, and dessert … a luscious walnut brownie. Prepared with great time and care.
When you don’t have time to cook like this … remember, Morton always does.
With Morton you’ve got it made!
Suddenly I wish I still had a working site at schadenfood.org because this would be PERFECT.
When I was growing up if my sister and myself got to have a TV dinner it was a novelty. Now the novelty for many kids would be if they’re mother cooked and they didn’t have a frozen dinner. And yes, mother was a stay at home mom until we were in high school. Then she went back to work for 20 yrs.!
Who’s that Col Saunders guy in the picture?
General Morton?
That looks, um….delicious. And it’s a real technological marvel, to boot.
I can still recall the taste of aluminum in those mashed potatoes … the crustiness around the edges. Man, those things were awful.
The frosty first course, though … never had one of those! It looks INDESCRIBABLY DELICIOUS!!!!
This dinner is perfect for a bulimic, looks the same going down as comming up!
What’s wrong with General Morton’s eyes? They are all black.
They are a reflection of his soul.
Mr Morton’s photo scares me đ