Carol’s Ham Casserole

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Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.

For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese

Preparation:

  1. Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
  2. In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
  3. Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
  4. Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
  5. Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.

Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.

For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Meat Pie in Macaroni Crust

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1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes

Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.

Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Shrimp Remoulade (London Chop House, Detroit)

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REMOULADE SAUCE

2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce

  1. Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
  2. Refrigerate, covered, until well chilled – several hours.
  3. For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.

Makes 6 to 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Baked Tuna-Stuffed Potatoes

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8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

  1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
  2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
  3. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
  4. Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.

Makes 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Beef and Tomato Cobbler

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Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center

For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef

Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix

Glaze: 1 egg

Garnish: watercress

  1. Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
  2. Peel and chop the onions, toss in the hot fat until tender, but not brown.
  3. Stir in flour, cook for 2-3 minutes.
  4. Gradually blend in the tomato juice, paste; add the seasoning and herbs.
  5. Bring to the boil and cook until thickened, stirring well.
  6. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
  7. Cook for 1 hour. in the center of a 325-350°F. oven.
  8. Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
  9. To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

TO SERVE: Garnish with watercress.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Oats ‘n Peanuts Meat Loaves

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Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peppy Lasagna

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¾ pound Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped crro
1 8-ounce can tomatoes, cut up
1 6-ounce can tomato paste
¾ cup water
1 teaspoon dried oregano, crushed
½ teaspoon salt
⅛ teaspoon pepper
12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups)
¼ cup grated parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
⅛ teaspoon pepper
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced

Advanced preparation: Cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano, salt, and ⅛ teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.

Combine ricotta, parmesan, eggs, parsley, and ⅛ teaspoon pepper. Place half the noodles in a 12×7½x2-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers, Cover and chill.

Before serving: Bake, covered in 375° oven for 30 minutes. Uncover and bake 25 minutes longer. Let casserole stand 10 minutes before serving. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Lime Fruit Salad in Mold

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1 package lime gelatin
1cup boiling water
1 cup cold water
4 slices canned pineapple
½ cup canned white cherries
¼ cup red seeded grapes, cut into fancy shapes
4 pears, halved

Dissolve gelatin in boiling water and add cold water. Set aside to cool slightly. Add fruit and pour into mold. Chill until firm. Serves 12.

GARNISH-

Head lettuce and endive
Pimiento cream cheese
1 No. 2½ can pears
Cream cheese
Raisins
Nuts
Preserved ginger
Sliced pineapple

Mix cream cheese with chopped nuts, raisins and ginger and stuff pears. Use as garnish around lime mold. Top with pimiento cream cheese between pears. Garnish with endive. Serve with mayonnaise.

Consolidated Book Publishers, Chicago, 1945

Victory Fruit Candy

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Pizza Pie – Pizza à la Andy

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1 package hot roll mix
3 tablespoons olive oil
1 can (6 ounces) tomato paste
½ cup water
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon oregano
1 can (4 ounces) anchovy fillets
½ pound mozzarella cheese, sliced thin

Prepare hot roll mix as directed on package. Let dough rise once. Serve oven for hot, 400°. Turn dough out on a lightly floured board. Roll dough until large enough to cover a greased pizza pan 18 inches in diameter. Place dough in pan. Turn under edge to make ¼-inch rim. Brush with a little of the olive oil. Combine tomato paste, water, salt, pepper and oregano and spread over the dough. Arrange anchovies and cheese on top; sprinkle remaining olive oil over the top. Bake about 20 minutes. or until dough browns and cheese melts. Makes 6 servings.

Pizza à la Andy: Combine ½ cup minced sautéed onion, ½ cup minced sautéed green pepper and ¾ cup chopped Italian sausage. Prepare 1 recipe Pizza Pie, above, but substitute the onion mixture for the anchovy fillets. Bake as directed above.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York