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Liver a la Gourmet

January 27, 2015

liver_a_la_gourmet

2 cloves garlic, minced
1 medium onion, sliced
2 tbsp. butter or marg.
1/2 lb. mushrooms, quartered
2 8-oz cans tomato sauce
salt and pepper to taste
4 tbsp. flour
1 tsp. salt
dash pepper
1-1/2 lb. calf or beef liver, sliced
3 tbsp. butter

Saute garlic and onion in butter until tender and golden brown. Add mushrooms; cover and simmer 3 minutes. Stir in tomato sauce, salt and pepper, simmer gently another 5 minutes. Combine flour, salt and pepper; dredge liver slices. Brown liver in butter. Pour sauce over liver, cover and simmer for 5 minutes. 6 servings.

Suggested Menu and Preparation Schedule

Liver a la Gourmet
Onion-Mashed Potatoes
French Peas (Card #92)
Jellied Lime-Cucumber Salad
Jelly Roll

Early in the day or day before make Jellied Lime-Cucumber Salad and Jelly Roll or buy Jelly Roll.
 4:45PM     Start Onion-Mashed Potatoes
*5:00         Start Sauce of Liver
*5:15         Dredge and Fry Liver Slices
 5:30         Start French Peas
 5:40         Combine Liver and Sauce. Cook Slowly.
 5:45         Mash Potatoes
 5:55         Unmold Salad
 6:00         Bon Appetit! Enjoy Your Dinner!

After dinner serve Jelly Roll.

*May be prepared early in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions Inc. All Rights Reserved.

Cottage Cheese Ring

January 22, 2015

cottage_cheese_ring

Cottage Cheese Ring

2 envel. unflavored gelatin
1/2 cup cold water
1 1/2 cups cottage cheese
1 1/4 cups salad dressing
2 Tbsp. chopped parsley
2 Tbsp. minced pimiento
2 Tbsp. chopped onion
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
Dash Tabasco sauce
1/2 tsp. salt
3/4 cup heavy cream, whipped
Crisp salad greens
Vegetable Salad Medley, see right

Sprinkle gelatin on cold water to soften; dissolve over hot water. Cool gelatin slightly. Combine cheese and dressing; stir in gelatin, parsley and the next 6 ingredients; blend well. Fold in cream. Turn into 5-cup ring mold; chill until firm. Unmold gelatin salad on a platter. Garnish with salad greens. Fill the center with Vegetable Salad Medley. Makes 8 servings.

Vegetable Salad Medley

Drain 2 cans (16 oz. each) mixed vegetables; turn into a bowl. Combine 1/2 cup salad oil, 2 Tbsp. vinegar, 1/2 tsp. garlic salt. dash Tabasco sauce, and 1/4 tsp. paprika. Beat with a rotary egg beater. Pour over vegetables; toss to mix and chill.

Marinated Mushrooms

Buy large, firm mushrooms. Wash mushrooms; drain and cut into thin, lengthwise slices. Put mushroom slices into a screw-top jar. Pour enough French dressing over mushrooms to cover them. Cover jar tightly and store in the refrigerator until ready to use. Drain mushrooms before serving and place on crisp lettuce.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc., New York

Jellied Chicken Salad

January 20, 2015

jellied_chicken_salad

1 envelope unflavored gelatin
1 3/4 cups chicken broth*
2 cups cut-up cooked chicken*
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoons pimiento-stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Pimiento
Tomato wedges

Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatins is dissolved; stir in remaining broth. Chill until slightly thickened.

Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9x5x3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.

*Other cooked meats (beef, lamb, veal) can be substituted for the chicken; beef broth (bouillon) for the chicken broth.

Perfect for a hot summer evening! Serve with buttered peas tossed with cut-up avocado, cloverleaf rolls with currant jelly, sugar cookies and iced tea.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Creamed Liver Loaf

January 14, 2015

creamed_liver_loaf

Cooking time: 1 1/2 hours
Preparation time: 25 mins.
Main cooking utensils: saucepan, grinder, 2-lb loaf pan, pan for water
Oven temperature: 300-325°F
Oven position: center
For 4-6 servings as a main course or up to 12 for an hors d’oeuvre you need:
2 medium onions
1 glove garlic (optional)
1/3 cup butter
1/4 cup flour
2/3 cup milk
2/3 cup whipping cream
2 eggs
grated rind and juice of 1 lemon
3 tablespoons brandy
1 1/4 lb. lamb liver
1/2 lb. pork liver
seasoning
1/2- 2/3 lb. bacon slices

Garnish:
watercress
1-2 pickled cucumbers

1. Chop or grate the onions finely, crush the garlic: heat the butter in a pan and toss the onions and garlic in this, then stir in the flour and cook gently for 2-3 minutes.

2. Gradually add the milk, bring to a boil and cook until thickened (the mixture will look very buttery but that is correct.)

3. Gradually add the cream, beaten with the eggs, the rind and juice of the lemon, and brandy.

4. Put the two kinds of liver through a fine grinder twice, to give a very smooth texture; blend with the sauce and season well.

5. Line the pan with the bacon slices, letting them overlap slightly.

6. Press in the liver mixture and cover with greased aluminum foil.

7. Stand in the pan of water and cook for 1 1/4 hours at temperature given.

8. Put a weight on the loaf as it cools; garnish with sliced pickled cucumber and watercress, serve with potato salad.

TO CARRY: In the pan in which it was cooked.


Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1973

Family Chicken Favorites

January 9, 2015

family_chicken

Crispy Chicken

1/4 cup margarine or butter
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon celery salt
12 chicken drumsticks and/or thighs
2 cups show mein noodles, coarsely crushed

Heat margarine in baking pan, 13x9x2 inches, in 350° oven until margarine is melted. Stir in garlic, salt, ginger and celery salt. Place chicken in pan, turning to coat with margarine mixture. Sprinkle chicken with noodles and press gently onto chicken. Cook uncovered until chicken is tender and golden brown, about 1 1/2 hours. 10 servings.

Little Chicken Dinners in Foil

1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes
8 chicken drumsticks or 4 thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) onion soup mix

Rinse peas under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18×15 inches. Place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks on center of each piece. Stir together mushroom soup and onion soup mix; spoon soup mixture over drumsticks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Cook in 450° oven until chicken is tender, about 50 minutes. 4 servings.

©Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Appetizer Fondue Dippers

January 8, 2015

appetizer_fondue_dippers

Savory Surprises

Heat oven to 450°. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except-mix in 1 cup shredded sharp cheese before adding water.

With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on ungreased baking sheet 10 to 15 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 4) or your favorite sauce. About 40 appetizers.

Fillings: Rolled anchovy fillet, 1/3 of cocktail weiner [sic], salami or smoked sausage cube, cream cheese ball wrapped in dried beef, stuffed olive, salted peanut.

Swiss Cheese Appetizers

Heat oven to 425°. Cook and stir 2/3 cup sliced fresh mushrooms in 1/4 cup butter or margarine until mushrooms are tender; drain. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except – roll dough 1/8 inch thick and cut into 2 1/2-inch rounds.

On each round, place one 1 1/4-inch square sliced Swiss cheese and 1 mushroom slice; repeat. Top with another cheese square and a pastry round. Moisten edges with water; press with fork to seal. Prick tops. Bake on ungreased baking sheet about 12 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 1) or your favorite sauce. 18 appetizers.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Planked Lamb Chops

January 2, 2015

planked_lamb

6 double loin lamb chops, boned and rolled
6 to 12 large mushroom caps
Melted butter or margarine
3 cups mashed potatoes or Duchess Potatoes, see Index L
3 cups hot cooked, seasoned peas

Oil and heat a plank in a very slow oven, 250°. Remove plank and keep warm. Then, broil chops 15 minutes with top surface 3 inches below source of heat. Turn chops and broil 10 minutes longer

Meanwhile, cook mushrooms in butter until golden. Place broiled chops on plank. Make a border of mashed potatoes using two spoons or a pastry tube; brush with butter. Return planked chops to broiler for about 5 minutes to lightly brown the potatoes. Spoon peas around chops; garnish with mushrooms. Serve at once. Makes 6 servings.

Sautéed Lamb Kidneys

Allow 1 to 2 lamb kidneys per serving. Remove outer membrane from kidneys and split kidneys in half. Remove white veins and fat with scissors then, slice, if desired. Sauté in a little melted butter or margarine in a skillet over medium heat, stirring often. Cook just until kidneys lose their pink color. Serve as a main dish with crisp slices of bacon or use as a garnish for roasts or chops.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

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