10 to 12 chicken pieces, breasts (cut in half), thighs, drumsticks, wings
1/2 cup olive oil
1/2 lb Spanish Chorizo or
1/2 lb lean pork, diced
1 medium onion, sliced
4 cloves garlic, crushed
1/2 tsp. Spanish Saffron
1/2 tsp. salt
1-1/2 cups rice, long grain
4 cups chicken broth
1 pkg. frozen artichoke hearts or peas
1/2 lb. shelled, deveined shrimp
1 dozen small clams, scrubbed or 1 8-oz jar whole clams
Heat olive oil in Paella pan or large skillet. Quickly brown chicken, remove, set aside. Brown sausage in pan, set aside; drain all but 2 tbsp. fat. Add onion, garlic, saffron and salt, cook until onion is soft. Add rice, stir lightly.* Add broth, do not stir. Arrange artichoke hearts, chicken, chorizo and shrimp around pan. Bring both to boil, place pan in 350°F oven for 35 min. Steam clams until shells open. Remove Paella from oven arrange clams on top. Let Paella rest 2 to 3 min. Makes 6 servings.
*May be done in advance, complete 45 min. before dinner is to be served.
SUGGESTED MENU and PREPARATION SCHEDULE
Olive Cheese Puffs
Green Salad/Wine Vinegar Dressing
Hot Buttered French Bread
Ice Cream/Guava Jelly or Pineapple Topping
Early in the day or the day before make or buy vanilla ice cream and topping and cookies
*3:00pm Prepare Olive Cheese Puffs
3:30 Prepare Salad Greens. Refrigerate
*4:00 Brown Chicken, Sausage and Add Rice
5:15 Complete Paella
5:40 Heat French Bread
5:50 Add Dressing to Salad
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Ice Cream with Topping and Cookies
*May be prepared earlier in the day or the day before 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.
2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish
Let cheese stand at room temperature for 30 minutes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcestershire; process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serving. Unmold on serving platter. Surround with broccoli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.
Copyright© Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
12 frozen fish sticks
20-ounce can pineapple chunks, drained
1 cup pineapple juice, reserved from drained pineapple
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 cup green pepper, diced
1 1/2 tablespoons cornstarch
2 tablespoons water
Preheat oven to 400°. Place fish sticks in a single layer in a well-greased shallow pan. Bake 15 to 20 minutes – until heated through and crisp. Combine pineapple juice, brown sugar, vinegar, soy sauce, ginger and garlic salt; bring to a boil and add pineapple chunks and green pepper. Blend cornstrach and water; gradually add to hot sauce and cook until slightly thickened, stirring constantly. Serve over fish.
Preparation time: 45 Min.
Approximate calories per serving… 325
Fresh Raw Vegetable Bowl
Fish Sticks with Pineapple
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
8 tablespoons lemon juice
1 teaspoon imitation butter flavoring
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
3 drops yellow food coloring
3/4 cups crushed ice
6 ounces cooked shrimp
6 ounces drained canned salmon
In saucepan sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Combined dissolved gelatin, buttermilk, lemon juice, butter flavoring, vanilla, lemon rind and food coloring in blender container; process at high speed until blended. Add crushed ice; process at high speed for 30 seconds. Pour in large bowl. Refrigerate 5 minutes. Combine with shrimp and salmon. This salad may be served as is, or it may be allowed to chill in 2 individual molds until firmly set. Unmold on a bed of salad greens. Divide evenly. Makes 2 dinner servings.
Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.
3 cups water
2 tablespoons vinegar
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
6 whole peppercorns
1 bay leaf
2 (10 ounces each) salmon steaks
1 envelope unflavored gelatin
1 1/2 cups clam juice, divided
1 cup drained, cooked or canned asparagus spears
In large skillet, combine water, vinegar, broth mix, peppercorns, and bay leaf. Bring to a boil; reduce heat, place salmon in skillet, and simmer 5 minutes, or until fish flakes easily with a fork. Lift fish from pan to a rack placed over a plate. Cook. In a small saucepan, sprinkle gelatin in 1/2 cup clam juice to soften. Stir over very low heat until gelatin dissolves. Stir in remaining clam juice. Chill until syrupy. Spoon a layer of gelatin mixture over salmon. Chill until glaze is set. Repeat 2 or 3 times until salmon is well coated. Line plate with lettuce leaves. Arrange asparagus on lettuce. With spatula, transfer salmon to center of plate. Garnish with lemon peel and watercress. Divide asparagus evenly. Makes 2 dinner servings, 1 steak each.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.