Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.
Preparation time: 2 Hr., 40Min.
Approximate calories per serving… 500
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce
From the Kitchens of Dorothy Taylor
HELPFUL HINT: Ham or lobster may be substituted for bacon.
© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.
4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.
Suggested Menu and Preparation Schedule
Endive Salad French Dressing
Fresh Strawberries & cream
*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
4:00 Wash and Sweeten Strawberries. Chill
*4:15 Prepare Endive for Salad. Refrigerate.
5:30 Assemble Stew for Baking with Biscuits
5:40 Place Stew and Biscuits in Preheated Oven
5:55 Top Biscuits with Butter and Cheese, Add Dressing to Salad
6:00 Bon Appetit! Enjoy your Dinner!
After dinner serve Strawberries and Almond Wafers
*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
©1972 Marjon Promotions Inc. All Rights Reserved.
1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Chopped green onion (scallions)
1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.
2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)
3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.
4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.
Makes 3 cups.
Pâtés are always the hit of a cocktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
1 pound boneless veal shoulder
1 1/2 cups cold water
2 teaspoons salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 carrots, scraped
3/4 cup chopped celery
1/4 cup chopped parsley
1/2 teaspoon grated onion
1 tablespoon vinegar
1/4 teaspoon savory
Cut the meat in 1-inch pieces. Put meat, the 1 1/2 cups water and salt in a saucepan. Simmer veal, covered, about 45 minutes or until tender.
Drain broth from meat and measure. If necessary, add enough water to make 1 cup liquid. Cool meat slightly. Soften gelatin in the 2 tablespoons water, then dissolve in the hot veal broth. Chill, stirring often, until mixture is slightly thickened.
Put meat and carrots through a food chopper, using the medium blade. Combine the celery, parsley, onion, vinegar and savory with the chopped meat mixture; mix well. Add the thickened gelatin and blend well. Divide gelatin mixture among 5 or 6 individual ring molds or use a 1-quart ring mold. Chill until firm.
Just before serving, unmold gelatin on crisp lettuce or other salad greens and fill centers with your favorite dressing. Makes 5 to 6 servings.
Published by –COOKINDEX–Division of H.S. Stuttman Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York
1 3/4 cups dried green split peas
6 to 8 chicken breasts
3 Tbsp. butter or margarine
1 small onion minced
3 egg yolks
2 Tbsp. rum
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites
Cook peas in water until tender as directed on package. Drain off excess liquid; press peas through a sieve or stir until mashed.
Cook chicken breasts slowly in butter until golden brown on both sides. Add 1/4 cup water. Cover and cook until tender. Combine mashed peas, onion, egg yolks, rum, orange peel, salt and pepper. Beat egg whites until stiff, but not dry; fold into pea mixture and ture [SIC] into a large shallow baking dish. Arrange chicken on top and brush with more melted butter. Bake in moderate oven, 350°, 45 to 60 minutes, or until puffy and brown. Makes 6 to 8 servings.
1/2 cup boiling water
1 chicken bouillon cube
1 pkg. (10 oz.) frozen mixed vegetables
2 cans (16 oz. ea.) chicken fricassee
1 recipe Corn Sticks, see Index C*
Set oven for moderately hot, 375°.
Put the water into a saucepan. Add the bouillon cube and stir to dissolve. Add vegetables to bouillon and cook 5 minutes. Combine the vegetables, liquid and all, and the chicken fricassee in a 2-quart casserole.
Prepare corn stick batter. Drop corn stick batter by spoonfuls on top of the chicken mixture. Bake 25 to 30 minutes until light brown. Makes 4 to 6 servings.
* Sorry, I’m missing the card for this recipe from my set. If you’ve got a copy I’d love to get a scan of it! Meanwhile, a basic Cornbread recipe will do.
Published by –COOKINDEX– Division of H.S. Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York