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Lime and Melon Salad Mold

September 2, 2014

lime_melon_salad

1 envelope (from 5/8 oz pkg) low-calorie lemon flavored gelatin
1 envelope (from 5/8 oz pkg) low-calorie lime flavored gelatin
2 cups boiling water
2 tablespoons lime juice
2 cups (1 lb) diet creamed cottage cheese
1 cup ginger ale
4 large strawberries, washed and hulled
1 cup melon balls (Spanish or honeydew)
Watercress

1. Combine gelatins in large bowl. Pour boiling water over gelatin, stirring until dissolved. Stir in lime juice.

2. Remove 1 cup of gelatin mixture; set aside. Add cottage cheese to remaining gelatin mixture. Refrigerate.

3. In bowl, combine reserved gelatin mixture and ginger ale. Set bowl in large bowl of ice and water; stir until consistency of unbeaten egg white.

4. Set 7- or 8-cup mold in large bowl of ice and water; pour 1/2 cup gelatin mixture into mold. Slice strawberries, and arrange slices, overlapping, on gelatin in mold. Let stand just until set.

5. Add melon balls to remaining gelatin mixture. Spook over gelatin layer in mold. Let stand until just set.

6. Spoon chilled cottage cheese mixture over melon layer in mold.

7. Refrigerate until firm – at least 2 1/2 hours.

8. To unmold: Run small spatula around edge of mold. Set mold in bowl of warm water for 15 seconds. Invert over serving plate; shake to release; lift off mold. Garnish with watercress.

Makes 6 servings; 125 calories each.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Grapefruit and Shrimp Cocktail

August 29, 2014

grapfruit_shrimp_cocktail
Preparation time: 10 mins.
Main utensil: sharp knife

For 1 person you will need:
1/2 grapefruit
1/2 cup cooked shrimp

low calorie dressing:
1 sugar substitute tablet or few drops liquid sugar substitute
1/2 teaspoon mustard
good pinch salt
shake pepper
1 tablespoon corn oil
2 tablespoons lemon juice

Approximate calories:
Fresh grapefruit contains approximately 50 calories per half. Shrimp contains approximately 27 for 1/2 cup (unpeeled). Salad dressing contains 60 calories.

1. Peel grapefruit, remove segments, discarding seeds and skin and put into a bowl.

2. Add peeled shrimp, leaving 1 unpeeled for garnish.

3. Mix the sugar substitute with the seasonings, then blend in the oil and lemon juice.

4. Mix the fruit and fish, then put into a glass bowl and garnish with the whole unpeeled shrimp.

TO SERVE: As first course of a meal.

TO VARY: Use other shellfish; put on a bed of shredded lettuce

NOTE: Hors d’oeuvre to choose are fresh grapefruit or melon without sugar, tomato or unsweetened fruit juices, thin consommé, plain vegetable hors d’oeuvre, shellfish (without mayonnaise). Hors d’oeuvre to avoid are rich thick soups, mixed hors d’oeuvre containing oily dressings, pâté, foods in rich sauces, foods in mayonnaise, pasta and rice dishes.


© Copyright Paul Hamlyn Ltd 1967

Cocoa Brownies

August 25, 2014

cocoa_brownies

Preparation time: about 15 min.
Baking time: 30 min.
Oven temperature: 350°F

Brownies, everybody’s favorite, should be prepared in big batches. These brownies are moist, studded with walnuts, require no frosting, and are quick to stir up.

For 60 brownies you will need:

1 cup shortening, butter or margarine
2 cups sugar
1 cup cocoa
4 eggs
1/2 tsp. baking powder
1/8 tsp. salt
1 cup luke warm water
2 cups all purpose flour
1 cup chopped walnuts

Preparation:

1. Cream shortening, butter or margarine with sugar until well blended.

2. Add the cocoa and mix until smooth.

3. Add eggs and mix until fluffy.

4. Stir in baking powder and salt.

5. Add water alternately with flour and whip until fluffy.

6. Fold in nuts.

7. Turn into a greased, waxed paper-lined jelly roll pan, 15 1/2-by-10 1/2-by-1-inch.

8. Bake at 350°F for 30 min. or until brownies feel firm when touched on top.

9. Cut into 1 1/2 inch squares.

Tips: These moist brownies keep very well when wrapped and stored in the freezer, refrigerator or in an airtight tin.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Zucchini Bread

August 22, 2014

zucchini_bread

4 cups coarsely shredded zucchini (see note)
3 cups all-purpose flour*
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (optional)

Heat oven to 325°. Grease generously bottoms only of 2 loaf pans, 9 x5x3 inches. Blend all ingredients on low speed 1 minute. Scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool 10 minutes, remove from pans. Cool completely. 2 LOAVES.

*If using self-rising flour, omit salt, baking soda, and baking powder.

Note: Do not shred zucchini in blender.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna-Cheese-Macaroni Loaf

August 18, 2014

tuna_cheese_macaroni_loaf

1 – 2/3 cups Evaporated Milk
1/2 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 cups grated process-type American Cheese
2 eggs
1/2 cup sliced stuffed olives
1/2 cup chopped onion
1 cup chopped celery
1 12-1/2 oz. can drained tuna
1 cup soft bread crumbs
4 cups cooked elbow macaroni

Heat Evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese and stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients. Mix well. Add cheese sauce. Combine thoroughly. Place in well-buttered 9x5x3-inch loaf pan. Bake in moderate oven (350°F.) 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce if desired. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Tuna-Cheese-Macaroni Loaf
Sautéed Green and Red Tomato Slices
Carrots with Chives
Date Bars

Early in the day or day before make Date Bars or buy them

*4:30pm    Cook Macaroni
*4:45    Make Cheese Sauce
*5:00    Make Loaf
5:15     Place Loaf in Preheated Oven
5:30     Prepare Carrots, Fresh Please.
5:45     Saute Tomatoes
5:55     Turn Loaf onto Warm Platter, Garnish
6:00     Bon Appetiti! Enjoy Your Dinner!

After Dinner Serve Date Bars

*May be prepared early in the day and refrigerated. Increase baking time by 10 minutes if 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.

Ice-Cream Bombe Jubilee

August 12, 2014

ice_cream_bombe_jubilee

1 qt slightly soft peach ice cream
1 qt vanilla ice cream
1 (7-inch) bakers’ sponge-cake layer
1 cup heavy cream, whipped

Cherries Jubilee
1 can (1 lb, 14 oz) pitted Bing cherries
1/2 cup sugar
1 teaspoon cornstarch
1/4 cup brandy

1. Place 6-cup decorative mold in freezer – about 1 hour. Line inside with plastic wrap, leaving an overhang.

2. With back of large spoon, press peach ice cream around inside of mold to make a shell. Freeze – about 1 hour.

3. Press vanilla ice cream firmly into center. Freeze, covered, at least 3 hours.

4. To unmold: Grasp plastic wrap; lift out mold. Invert on cake layer, placed on sheet of foil. Wrap in foil; freeze until serving.

5. Place bombe on chilled serving plate. Decorate top and sides with whipped-cream rosettes (whipped cream put through pastry bag with rosette tip). Let stand at room temperature 5 minutes to soften slightly.

6. Make Cherries Jubilee: Drain cherries, reserving 1 cup syrup. In small saucepan, combine sugar and cornstarch; mix well. Stir in reserved syrup. Bring just to boiling. stirring constantly. Reduce heat; simmer 1 minute, until slightly thickened. Add cherries; reheat gently. Turn into metal bowl.

7. Heat brandy, over very low heat, just until vapor rises. Pour brandy over cherries; ignite. Serving flaming over bombe. Serves 10.

For an unforgettable and spectacular birthday dessert, try this cake and ice-cream concoction, served with cherries jubilee.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Pennsylvania Dutch Chicken and Corn Soup

August 8, 2014

penn_dutch_chicken_soup

4 to 4 1/2 pound stewing chick, cut up
3 quarts water
1 medium onion, cut into fourths
2 teaspoons salt
1 teaspoon whole mixed pickling spice
2 cans (17 ounces each) whole kernel corn
1 1/2 cups finely chopped celery (with leaves)
2 hard-cooked eggs, chopped
2 teaspoons salt
1/8 teaspoon pepper
Rivels (below)

Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and the pickling spice to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are tender, 2 1/2 to 3 hours. Strain broth. Refrigerate chicken and broth separately.

Remove chicken from bones; remove skin if desired. Cut chicken into small pieces. Remove fat from broth. Heat broth, chicken, corn (with liquid) and celery to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in eggs, 2 teaspoons salt and the pepper. Stir in Rivels. Cover and simmer 7 minutes. 10 to 12 servings.

Rivels

Mix 1 cup all-purpose flour, 1/4 teaspoon salt and 1 egg, beaten, until crumbly.


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

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