1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven
Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.
SUGGESTED MENU AND PREPARATION SCHEDULE
Fruit Salad in Orange Shells
Whole Wheat Muffins
Early in the day prepare custard pie.
5:00PM Prepare Fruit Salad in orange shells, chill
5:15 Prepare whole wheat muffins
5:25 Cook peas
6:00 Bon appetit! Enjoy your dinner!
After dinner serve custard pie.
© 1973 Marjon Promotions Inc. All Rights Reserved.
Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.
Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.
For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf
1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.
2. Put pork into large mixing bowl. Set aside.
3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.
4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.
5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.
6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.
7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.
MCMLXXXIV My Group Recipes, All Rights Reserved, Printed in Holland
1 1/2 pounds fresh broccoli or 2 packages frozen broccoli
4 hard cooked eggs
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1/2 teaspoon onion salt
1/2 teaspoon pepper
Wash broccoli, cut off large leaves and a thin slice of the lower stalk. If stalks are thick, slice lengthwise – almost to the flowerets. Place in a skilled, add 1 inch boiling, salted water and cook uncovered for 5 minutes; cover, and simmer 5 minutes longer. Do not overcook – broccoli should be slightly crisp and a bright green color.
Cut off upper 1/3 of egg white. Scoop out yolks and mash together with the cut-off whites. Blend in mayonnaise, mustard, onion salt and pepper. Garnish with paprika.
Combine marinade ingredients. Arrange eggs and broccoli on a platter. Pour marinade over broccoli, refrigerate at least 1 hour before serving.
Preparation time: 30 min.
Approximate calories per serving… 250
NOTE: This versatile dish can be used as a vegetable, an appetizer, or a salad.
From the Kitchens of Dorothy Taylor
© 1973 Curtin Publications, Inc. New York, NY