Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider
Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.
*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.
CRUNCHY RICE RING
4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced
Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.
Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.
Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
4 cups shredded carrots, cooked
3 tablespoons finely chopped onion
3 cups cooked rice
3 eggs, beaten
1 teaspoon salt
3 cups shredded sharp cheese
Mix all ingredients together. Pack into well greased 11″ ring mold or casserole. Bake at 350° for 30 minutes. Serve with creamed peas. Makes 6 servings.
SUGGESTED MENU AND PREPARATION SCHEDULE
Ring of Gold
French Bread with Herb Butter
Fresh Fruit Salad
Early in the day prepare or buy orange cake.
5:00pm Prepare Ring of Gold. It should be in the oven by 5:20.
5:30 Arrange fresh fruit salad. Prepare creamed peas.
5:50 Heat French bread wrapped in foil
5:55 Turn Ring of Gold out on serving plate.
6:00 Bon appetit! Enjoy your dinner.
After dinner serve orange cake.
© 1973 Marjon Promotions Inc. All Rights Reserved
1 pound ground beef
1/2 cup chopped onion
1 tablespoon taco sauce
8-ounce can tomato sauce
1/2 cup water
Salt and pepper
3 cups corn chips
2 1/2 cups shredded lettuce
1 1/24 cups shredded Jack cheese
1 1/4 cups chopped tomato
1 Avocado, sliced
1/2 cup sliced ripe olives
2/3 cup sour cream
Brown beef in a skillet; drain off fat. Add onions, taco sauce, tomato sauce and water; mix thoroughly and simmer 10 minutes. Adjust seasoning with salt and pepper. Assemble salads: spread 2/3 cup corn chips on individual plates. Arrange meat mixture, lettuce, cheese, tomatoes, avocado and olives over chips. Garnish with a dollop of sour cream. NOTE: Just for fun, place ingredients in separate dishes and let each person assemble his own tostado.
Preparation time: 30 min.
Approximate calories per serving: 450
Fresh Fruit Platter
©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
4 to 5-pound ready-to-cook stewing chicken
3 cups hot water
1 onion studded with a few whole cloves
3 stalks celery leaves
1 bay leaf
1 carrot, cut in 1-inch pieces
1/2 cup milk or cream
6 Tbsp. flour
Pepper to taste
Have chicken cut up. Wash chicken in cold water; drain well. Put chicken, water, onion, celery, 1 tablespoon salt, bay leaf and carrot in a sauce pot and simmer, over low heat, 3 to 4 hours until tender. Lift chicken from sauce pot and place on a serving dish; keep warm.
To make gravy: Strain broth and skim off excess fat. Measure broth and add water, if necessary, to make 3 cups; return to pot. Combine milk with flour to make a smooth paste. Slowly stir flour mixture into broth. Place over medium heat and cook and stir until thickened, about 5 minutes. Season to taste with pepper and more salt; pour over chicken. If desired, serve with hot Baking Powder Biscuits (See Index C). Makes 5 to 6 servings.
BROWN FRICASSEE OF CHICKEN: Buy a 4 to 5-pound ready-to-cook stewing chicken; have it cut up. Combine 1/2 cup flour, 1 tsp. salt and dash pepper. Dredge chicken pieces in the flour mixture; coat well. Fry the chicken over low heat in 1/4 cup fat or cooking oil until brown on all sides. Continue as directed, above, adding water, onion, etc. to sauce pot in which chicken was browned.
Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York