Orange Sauerkraut- What do you think?

Today at a thrift store my husband picked up a promotional booklet from a local radio station KFMB 76. It contains listener contributed recipes submitted to radio personality Don Ross in 1968. This recipe is just plain odd. Is it a side dish, dessert or what? I wonder why Don included it. Did he not want to offend a listener or did he think it sounded good? I don't know what to think about it. It might be good, but then again?

Orange Sauerkraut

1 can (1 lb. 12 oz.) sauerkraut
2 teaspoons grated orange peel
1 teaspoon caraway seeds
1/2 cup raisins
1/2 cup orange juice
Salt and pepper
2 whole oranges
2 teaspoons melted butter
Drain sauerkraut, then combine with orange peel, caraway seeds, orange juice and salt and pepper depending on the saltiness of the sauerkraut. Turn into 1-1/2 quart casserole, cover and bake for 1 hour at 350 degrees. While casserole is baking, peel oranges cutting away all the membranes and remove seeds. Carefully lift out orange section. After sauerkraut has baked, arrange slices on top and drizzle with milted butter. Return to oven and bake for 10 more minutes.

Chicken Pickletelli

This is a real doozy of a recipe. It seems like it is a simple Asian inspired chicken dish and then when you are not expecting it they throw in dill pickles! Yes you read that right- dill pickles. I can't think of why anyone would think of doing that. I know vinegar and soy sauce is used in Adobo but there is no dill in that. I found this in a Woman's Day Special Issue- Simply Delicious Meals In Minutes from 1981.

Chicken Pickletelli
2-1/2 to 3 pounds broiler-fryer pieces
1 chicken bouillon cube
2/3 cups hot water
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 small onion, cut into rings
1/4 cup sliced celery
1 can (16 oz.) bean sprouts, drained
1/2 green pepper, cut into strips
6 tablespoons dill pickle liquid (drained from dill pickles)
1/2 cup sliced dill pickles
Place chicken on broiler rack about 3 to 4 inches from source of heat. Brush chicken with 1 tablespoon dill pickle liquid and broil until chicken is brown. Turn chicken over, brush again with 1 tablespoon of pickle liquid and broil until chicken is brown. Transfer chicken to a baking dish. Dissolve bouillon cube in water and combine with 1/4 cup pickle liquid, soy sauce and seasonings; pour over chicken. Add dill pickles to baking dish and bake in 325 degree oven 25 minutes. Add the remaining vegetables to baking dish and continue baking for about 15 minutes or until chicken is tender. Makes 4 servings.

Circus Caesar Salad with Happy Little Clowns

Well I wasn't sure if I should post this recipe here or on my other vintage blog but I decided it belongs here. I can understand a clown or circus theme cake or dessert, but a salad just seems wrong. I don't know if the idea is to entice the little ones to eat a green salad but it is just carrying a theme meal way too far. The clowns are actually small molded salads. The ladies in the Kraft Kitchens were really working overtime when they came up with this idea in 1965.
Circus Caesar Salad
In your salad bowl, toss 2 cups croutons with 1/4 cup Kraft Italian- the most tantalizing Italian of them all. Fill bowl with 2 quarts crisp greens, add 1/2 cup Kraft Italian and a raw egg. Sprinkle with 1/2 cup Kraft Grated Parmesan and toss until the greens are glistening with exciting flavor.
Happy little clowns-full of velvety Kraft Mayonnaise and other good things
For white clowns, soften 1 envelope unflavored gelatin in 3/4 cup cold water; dissolve over low heat. Gradually blend 1 cup Kraft Mayonnaise with 8 oz. softened Philadelphia Brand Cream Cheese. Stir in cooled gelatin, a 6-1/2-oz. can flaked crabmeat, 2 tablespoon chopped green pepper, 1 tablespoon each chopped onion and pimiento. Mold in 6 well oiled paper cups. Make red clowns of your favorite tomato aspic. Use clown cocktail picks for heads, peas and bits of ripe olives for buttons.