2 pkg. (3 oz. ea.) lemon-flavored gelatin
2 cups boiling water
2 cups cold water
2/3 cup chopped sweet pickle
2/3 cup chopped walnut meats
2/3 cup sliced stuffed olives
Lemon Cups, see Index Card J (see below)
Empty gelatin into a bowl and dissolve it in the 2 cups boiling water; add and stir in cold water. Add and stir in pickles, nuts and olives.Pour into a 6-cup mold and chill until firm. (Pickles, nuts and olives will self-layer as gelatin sets.) Unmold on a large platter. Garnish salad with curly endive or other salad greens and mayonnaise-filled Lemon Cups, as desired. Makes 8 to 12 servings.
NOTE: For a crown of clear gelatin, pour a little dissolved gelatin into bottom of 6 cup mold and chill until partially set. Mix remaining gelatin with pickles, nuts and olives; pour on top of partially set gelatin.Chill; unmold.
Cut a firm,ripe avocado in half, crosswise, and remove the seed. Mash about 1/4 cup cream cheese with a fork. Blend in 1 to 2 tablespoons chopped chives. Fill the seed cavity with the cheese mixture and put the halves back together. Chill several hours. Just before serving, peel the avocado and slice into rings. Arrange on salad greens and serve with your favorite dressing.
Lemon Cups: Remove blossom ends from lemons; cut lemons in half, crosswise. Squeeze out lemon juice. Remove membrane from the peel using a teaspoon. Dip cut edges of peel in paprika. Fill cups with mayonnaise; arrange around edge of salad bowl or platter.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc., New York.
2 pounds chicken cutlets
1/2 teaspoon salt
1 cup drained and chopped canned mushrooms
1/2 cup chopped fresh parsley
1/4 cup chopped pimento
2 cups bouillon
2 tablespoons dehydrated onion flakes
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
1 teaspoon prepared mustard
1/2 teaspoon onion salt
ADVANCE PREPARATION: Flatten cutlets with side of cleaver or knife. Sprinkle with salt. Combine mushrooms, parsley, and pimento. Divide mixture onto cutlets. Fold sides over filling and roll; fasten with toothpicks. Place rolls in saucepan. Add chicken bouillon and onion flakes. Cover and simmer 40 to 45 minutes, or until tender. Remove rolls from bouillon. Chill chicken rolls. Sprinkle gelatin over cold water in saucepan. Add buttermilk, mustard, and onion salt. Stir over very low heat until gelatin is dissolved. Chill in refrigerator until mixture is syrupy. Dip chilled chicken rolls into chilled gelatin mixture, coating on all sides. Drain on rack. Repeat until rolls are thickly coated and all glaze is used.
FINAL PREPARATION: Arrange on platter. Garnish with pimento and parsley sprigs. Refrigerate until ready to serve. Divide evenly. Makes 4 dinner servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
4 firm bananas
Melted butter or margarine
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Curry Sauce, at right
Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender.
Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings.
6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock
Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.
NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.
Published by – COOKINDEX- Division of H.S.Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York
2 cups cream sauce, homemade or canned
2/3 cup mayonnaise
2 tbsp. chili sauce or catsup
salt and pepper
4 medium-sized tomatoes, peeled, seeded, cut into small pieces
4 hard-cooked eggs, cut in quarters
1/2 cup sliced water chestnuts
1 13-oz. can tuna, drained, separated into chunks
6 English Muffins
Heat cream sauce, add mayonnaise and chili sauce; blend thoroughly. Season to taste with salt and pepper. Add tomatoes, eggs and water chestnuts. Fold in tuna. Pour into 2-qt. casserole. Cover, bake at 325°F for 30 min.; uncover, bake 5 min. more. Serve on toasted split English Muffins. Makes 6 servings.
Suggested Menu and Preparation Schedule
Tuna on Toasted English Muffin
Grapefruit Tossed Salad/Lemon-Oil Dressing
Gingerbread with Lemon Glaze
Early in the day or the day before make or buy Gingerbread.
**4:00pm Prepare Ingredients for Tuna Casserole
*4:30 Prepare Salad Greens. Refrigerate.
*4:45 Section Grapefruit. Refrigerate.
5:00 Assemble Tuna Casserole
5:25 Bake Tuna Casserole in Preheated Oven
5:45 Toast Split English Muffins. Keep Warm.
5:50 Toss Salad with Lemon and Oil Dressing
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Gingerbread with Lemon Glaze.
*May be prepared earlier and refrigerated
**These may be prepared earlier in the day and stored separately in covered containers in the refrigerator.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
©1972 Marjon Promotions Inc. All Rights Reserved.
2 tablespoons oil
2 pounds lean stew beef, cut in 1-inch cubes
Salt and Pepper
1 cup onions, coarsely chopped
1 cup milk
3 slices whole wheat bread, cubed
1/2 cup coarsely chopped prunes
1/2 cup light raisins
Small can yams, drained and cubed
1/2 cup chopped blanched almonds
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon turmeric
Preheat oven to 350°. Heat oil in a large skillet. Season meat with salt and pepper; sauté until browned. Add onions, cover and simmer for 10 minutes. Combine 1 egg, 1/4 cup milk and bread crumbs. Add prunes, raisins, yams, almonds, honey and lemon juice. Combine with meat and pour all into a casserole. Bake, uncovered, 30 minutes. Blend 1 egg, 3/4 cup milk and turmeric; pour over casserole and return to oven for 15 minutes.
Preparation time: 1 1/4 HR.
Approximate calories per serving: 325
Beef Compote Casserole
Lemon Fluff Pie
From the Kitchens of Dorothy Taylor
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
1 cup dried white navy beans (Great Northern)
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
1 cup broke up thin spaghetti
Grated Parmesan Cheese
1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.
2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.
3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.
4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.
5. Meanwhile, in hot oil and butter in medium skillet, sauté sliced onion until tender and golden – about 5 minutes.
6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.
7. Serve soup, sprinkled with Parmesan cheese.
Makes 10 servings; 2 1/2 quarts.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
This basic white bread is one that you can vary many ways. We offer two ways: a raisin bread and a cinnamon loaf. The bread itself is excellent for sandwiches, toasting or just to spread with peanut butter and jelly.
For 2 large 9 1/4-by-5 1/2-inch loaves, you will need:
2 pkgs. active dry yeast
5 to 5 1/2 cups bread flour or all-purpose flour
1/4 cup sugar
2 tsp. salt
1/4 cup oil or melted shortening
2 cups hot tap water (120° F to 130°F)
Melted butter to brush loaves after baking
Raisin Bread: Stir in 1 to 1/2 cups raisins before shaping into loaves.
Cinnamon Loaf: To shape, roll dough out to a 14-by-7-inch rectangle. Sprinkle mixture with 2 Tbsp. sugar, 2 tsp. cinnamon. Roll up tightly to make loaf. Let rise and bake as for plain loaf.
Tips: If you use bread flour, you may need a little less to make a stiff dough than when using all-purpose flour. Both flours make a fine loaf of bread.
1. Measure yeast, 2 cups of the flour, sugar, salt and oil into large mixing bowl, blending well. Stir in the hot water and beat with spoon until mixture is smooth and satiny.
2. Slowly add 3 cups more flour, mixing until dough pulls away from sides of bowl. Cover and let stand 10 min.
3. Turn dough out onto lightly floured surface and knead until smooth and satiny.
4. Place dough into greased bowl. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs. until doubled.
5. Punch dough down. Divide into 2 parts. Shape each part into a loaf. Place into 2 greased 9 1/4-by-5 1/2-inch bread pans. Let rise again about 1 1/2 hours. until doubled.
6. Bake at 375°F 40 to 45 min. or until loaves sound hollow when tapped and are golden in color. Remove from pans immediately. Thrn brush tops with melted butter.
© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.