1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
stuffed green olives, optional
1 10 1/2 oz. can beef broth
1/4 cup water
1 to 3 tsp. chili powder, if desired
Soak bread in hot milk, drain well, add with egg to meat. Season with cloves, cinnamon, salt and pepper. Mix thoroughly. Form into balls about the size of a large walnut. If desired, hid an olive in the center of each. Combine broth with water and chili powder, bring to boil, add meat balls and simmer 30 min., or bake at 350@deg; F, for 40 min. Serve with Salsa Fria. Makes 6 servings:
SALSA FRIA: Peel, finely chop 6 medium tomatoes, or 1 No. 2 solid pack tomatoes. Add 1/3 cup chopped onion, 1 can peeled green chiles, chopped (remove seeds and pith). Season with 1/2 tsp. crumbled oregano, 1/4 tsp. cumin (optional), 2 tbsp. wine vinegar, 1 tsp. oil, salt and pepper to taste. Chill.
SUGGESTGED MENU AND PREPARATION SCHEDULE
Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
Early in the day or the day before make or buy Almond Torte.
**3:30 pm Prepare Salsa Fria
*4:00 Mix Meat Mixture. Shape Into Balls
*4:30 Prepare Sour Cream Enchiladas
*5:00 Prepare Spinach Casserole
5:20 Simmer or Bake Meat Balls
5:30 Bake Spinach Casserole
5:40 Bake Sour Cream Enchiladas
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Almond Torte.
*May be prepared earlier in the day and refrigerated.
**May be prepared a day or more ahead of time. Cover. Refrigerate.
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 eggs, slightly beaten
1 cup grated raw potato, drained
1 cup cooked oatmeal, cooled
1 1/2 cups bread crumbs
2 tablespoons flour
3/4 cup ground walnuts
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon chopped parsley
2 tablespoons chopped ripe olives
2 tablespoons wheat germ
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon monosodium glutamate (MSG)
1 tablespoon soy sauce
1 teaspoon seasoning and browning sauce
1/4 cup oil
16 slices rye bread
1 1/2 cups sauerkraut
8 slices Swiss cheese
1/4 cup butter or margarine
Mix all ingredients except oil, bread, mustard, sauerkraut, cheese and butter. Shape into patties. Sauté patties slowly in oil on both sides. Prepare 8 sandwiches by spreading butter with mustard; fill each with a patty, sauerkraut and a slice of cheese. Grill on both sides in melted butter.
Preparation time: 50 Min.
Approximate calories per serving: 550
Fabulous Fake Reuben
Fresh Tomato and Radish Slices
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
1 pkg. (3 oz.) lemon flavored gelatin
2 cups water
1 tsp. salt
1 tsp. vinegar
1 cup sliced radishes
1 cup diced cucumber
1/2 cup sliced green onions
Crisp salad greens
Dissolve gelatin in water as directed on package. Add and stir in salt and vinegar. Chill gelatin, stirring often, until slightly thickened. Arrange a few radish slices in bottom of a 5-cup ring mold. Pour in a little of the gelatin to “anchor” the radishes. Chill until set. Fold in remaining radishes, cucumber and onions into remaining slightly thickened gelatin. Pour into mold. Chill until set. Unmold on a serving platter. Garnish with salad greens. Serve with mayonnaise, if desired. Makes 8 servings.
1 envel. unflavored gelatin
1 Tbsp. sugar
1/2 tsp. salt
1 3/4 cups boiling water
1/3 cup lemon juice
1/2 cup shredded green cabbage
1 cup diced celery
1 pimiento, chopped
Mix together gelatin, sugar and salt in a bowl. Add boiling water and stir until gelatin is throughly dissolved. Add lemon juice. Chill gelatin over a bowl of ice cubes and water, stirring occasionally, until gelatin is slightly thickened. Add and stir in cabbage, celery and pimiento. Turn mixture into a 1-quart mold. Chill in refrigerator until firm. Unmold on salad greens. Serve with mayonnaise or salad dressing, if desired. Makes 6 to 8 servings.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Incl, New York. © COpyright 1958 Tested Recipe Instituted, Inc. New York
2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish
Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.
2 pounds lean ground lamb
3 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper
4 ounces finely chopped onion
Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
4 cups tomato juice
1 bay leaf
1 tsp. salt
2 stalks celery, sliced
2 Tbsp. grated onion
2 envel. unflavored gelatin
1/2 cup cold water
2 Tbsp. lemon juice
Crisp salad greens
Combine tomato juice and next 5 ingredients, in a saucepan. Bring to a boil; simmer 10 minutes. Sprinkle gelatin over cold water and let stand to soften. Add softened gelatin to tomato mixture; stir until dissolved. Strain mixture; add lemon juice. Pour into a 1-quart ring mold. Chill until set. Unmold on a serving plate and garnish with salad greens. If desired, fill center of ring with Golden Potato Salad (see Index J). Serves 6.
Combine 2 pared and thinly sliced cucumbers with 1/2 tsp. salt in a bowl. Let stand about 15 minutes; drain.
Combine 1 cup sour cream, 1/3 cup slivered almonds, 1 Tbsp. onion and 1 1/2 tsp. lime juice in a small bowl. Pour sour cream mixture over cucumbers; toss to mix well. Serves 6.
1 cup finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 cup mayonnaise
1/2 to 3/4 tsp. dill seeds
3/4 tsp. salt
Few grains paprika
1/4 cup sour cream
Put the red and green cabbage in a bowl. Combine mayonnaise and remaining ingredients in another bowl. Pour mayonnaise mixture over cabbage; toss to mix and chill. Serves 6 to 8.
Published by –COOKINDEX–Division of H.S. Stuttman Co., Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York
1 can (1qt. 14oz) tomato juice
12 whole black peppers
8 whole cloves
2 bay leaves
1/4 teaspoon salt
3 envelopes unflavoured gelatine
1. In medium saucepan, combine 5 cups tomato juice, peppers, cloves, bay leaves, and salt. Bring to boiling, reduce heat, then simmer 5 minutes.
2. Sprinkle gelatine over remaining tomato juice to soften. Add to hot mixture; stir until gelatine is dissolved. Remove from heat.
3. Strain mixture. Pour into 12 individual molds or 1 1/2 quart mold.
4. Refrigerate until firm – at least 3 hours.
5. To unmold: Run small spatula around edge of mold. Invert on serving plate, place a hot, damp dishcloth on bottom of mold, and shake gently to release. Garnish as desired – with sliced olives, green peppers, cucumber, or salad greens. Serve with mayonnaise.
Makes 8 servings.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.