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Spicy Muffnuts

February 26, 2015

spicy_MUFFNUTS
Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.

Preparation:

1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.


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

Cheesy Bread Sticks

February 24, 2015

cheesy_breadsticks

Preparation time: 30 min.
Rising time: 30 min.
Baking time: 25 to 30 min.
Oven temperature: 300°F

These bread sticks are a flavorful and crunchy addition to meals. If you wish, you can form them into words to suit the occasion, such as “Happy Birthday,” “Good Luck,” “Bon Voyage,” or “Congratulations.”

For 18 sticks you will need:
2 pkgs. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105°F to 115°F)
1/4 cup oil
1/2 cup shredded cheese
3 to 3/12 cups all-purpose flour
2 tsp. salt
1 egg white beaten with 1 Tbsp. water
Sesame or poppy seeds
Coarse salt

Preparation:

1. Dissolve yeast with sugar in warm water. Let stand 5 min. Add oil. Add cheese.

2. Stir in 1 cup of the flour mixture and salt, mixing well. Add remaining flour 1/2 cup at a time until dough is spongy.

3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 min.

4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 min. longer.

5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.

6. Roll in sesame or poppy seeds. Place on greased baking sheets about 1-inch apart. Sprinkle with salt. Let rise about 30 min. until puffy.

7. Bake at 300°F for 25 to 30 min. until golden brown and crisp.

Good served with: Soups, stews or salads. Or with cocktails as a change from crackers.

Tips: Place seeds on waxed paper and roll breadsticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.


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

Tropical Salad Bowl

February 13, 2015

tropical_salad

1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Salad greens

Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.

Sea Isle Chicken Salad

Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.


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

Chinese Chicken Noodle Soup

February 9, 2015

chinese_chicken_noodle_soup

2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot*
3 1/2 ounces uncooked vermicelli

Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.

Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.

Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.

*1/2 teaspoon ground ginger can be substituted for the gingerroot.


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

Chicken Oriental

February 4, 2015

CHICKEN-ORIENTAL

3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds

Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.

Serves 6
Preparation time: 30 Min
Approximate calories per serving: 285

SUGGESTED MENU
Fried Shrimp
Chicken Oriental
Fried Rice
Pineapple Sherbet
Fortune Cookies


©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Beef Rouladen (Braised Stuffed Beef Rolls)

February 2, 2015

beef-rouladen

2 lb. round steak, sliced 1/4 in. thick, trimmed of fat, pounded 1/16 in. thick
salt and pepper
prepared mustard
1/4 cup finely chopped onion
3 dill pickles, rinsed, cut in half lengthwise or thin carrot strips
3 tbsp. oil, butter or marg.
1/4 lb. fresh mushrooms, sliced
3/4 cup dry red wine
1 cup beef broth

Cut round steak into rectangles 4 x 6 in. Season with salt and pepper, spread with mustard, sprinkle with onions, add strip of pickle, roll up, fasten with toothpicks. Brown meat rolls in hot fat in skillet. Add mushrooms, wine and broth; cover, cook, slowly 1-1/4 hour. Add water if necessary to prevent burning. Remove toothpicks from meat rolls, transfer to ovenproof serving dish. Thicken broth with paste of 2 tbsp. each cornstarch and col water. pour over meat rolls. ** Circle with Duchesse Potatoes; heat at 375° to brown potatoes. Makes 6 servings.

**May cool, cover and refrigerate at this point. Reheat,then add potatoes.
Suggested Menu and Preparation Schedule

Beef Rouladen
Duchesse Potatoes (Card #92)
Pattypan Squash
Banana Cream Pie

Early in the day make Banana Cream Pie or buy it.
*3:00 pm    Prepare Beef Rouladen
*4:00          Wash and Refrigerate Squash
5:20            Cook Squash. Keep Warm
5:30            Prepare Duchesse Potatoes Using Instant Potatoes
5:45            Place Beef Rouladen Circled with Duchesse Potatoes in Oven to Brown Potatoes
6:00           Bon Appetit! Enjoy Your Dinner!

After dinner serve Banana Cream Pie.
*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.

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.

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