2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced
Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.
2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel
Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
A fan sent us the link today to this video produced by Southern Living. Thought you’d all enjoy watching it. They got the look of the whole card pretty spot on.
The Ham and Bananas Hollandaise card is one of the most popular on the blog. It regularly goes viral and appears on all kinds of lists and websites. Some of you have even actually eaten it, and lived to tell the tale.
2 tablespoons chopped onion
1 tablespoon butter or margarine
1 to 1 1/2 teaspoons curry powder (to taste)
10 1/2-ounce can condensed cream of celery soup
1/3 cup sour cream
3/4 pound cooked shrimp
1 apple, peeled and diced
3 cups cooked rice
2 tablespoons chopped parsley
Condiments: peach chutney, chopped peanuts, sliced bananas, toasted shredded coconut, sliced or quartered limes.
Saute onion in butter until transparent. Add curry powder; stir in condensed soup and shrimp. Cook until bubbly. Lower heat and blend in sour cream and apples; heat through – but do not allow to boil. Pour over cooked rice; garnish with parsley. Serve with condiments.
Preparation tom: 30 Min.
Approximate calories per serving: 375
Sliced Tomato and Onion Salad
Chocolate Chiffon Cake
From the Kitchens of Dorothy Taylor
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
1-1/2 lbs. finely ground lean beef
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. finely chopped onion
1 cup finely diced cooked potatoes
1 cup finely diced cooked beets
Combine meat with egg, salt and pepper, mix very well. Carefully mix in onion, potatoes and beets. Shape meat mixture into 6 large flat patties. Melt butter in a large skillet. When butter turns golden brown add patties. Fry until golden brown, turn and fry other side until desired doneness. Serve patties topped with fried eggs. 6 servings.
Suggested Menu and Preparation Schedule
Cauliflower, Peas, Carrots
Pumpernickel with Butter
Early in the day make Fruit Tarts or buy them.
*5:00PM Shape Meat Patties
5:30 Cook Cauliflower, Peas and Carrots
5:40 Brown Patties
5:45 Heat Bread
5:50 Fry Eggs
6:00 Bon Appetit! Enjoy Your Dinner!
After Dinner serve Fruit Tarts
* May be done early in the day.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
©1972 Marjon Promotions Inc. All Rights Reserved.