Skip to content

Pride Of The Bayou

May 29, 2015


1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Impromptu Party Seafood

May 19, 2015


Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider

Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.

*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.


4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced

Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.

Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frankfurter Pie

May 18, 2015


4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chocolate “Pie”

May 13, 2015


2 slices enriched white bread toasted and made into crumbs
1 envelope unflavored gelatin
Artificial sweetener to equal 6 teaspoons for sugar, divided
1/4 teaspoon salt, divided
2 medium eggs, separated
2 cups skim milk
1 tablespoon chocolate extract
1/2 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8-inch pie pan. Bake at 350°F, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons of sugar, and 1/8 teaspoon salt in saucepan. Beat yolks slightly; mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Divide evenly. Makes 2 servings. (Weight Watchers® Members: Supplement as required.)

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Ring of Gold

May 11, 2015


4 cups shredded carrots, cooked
3 tablespoons finely chopped onion
3 cups cooked rice
3 eggs, beaten
1 teaspoon salt
3 cups shredded sharp cheese

Mix all ingredients together. Pack into well greased 11″ ring mold or casserole. Bake at 350° for 30 minutes. Serve with creamed peas. Makes 6 servings.


Ring of Gold
Creamed Peas
French Bread with Herb Butter
Fresh Fruit Salad
Orange Cake

Early in the day prepare or buy orange cake.

5:00pm   Prepare Ring of Gold. It should be in the oven by 5:20.
5:30         Arrange fresh fruit salad. Prepare creamed peas.
5:50         Heat French bread wrapped in foil
5:55         Turn Ring of Gold out on serving plate.
6:00         Bon appetit! Enjoy your dinner.

After dinner serve orange cake.

© 1973 Marjon Promotions Inc. All Rights Reserved

Quick Tostados

May 5, 2015


1 pound ground beef
1/2 cup chopped onion
1 tablespoon taco sauce
8-ounce can tomato sauce
1/2 cup water
Salt and pepper
3 cups corn chips
2 1/2 cups shredded lettuce
1 1/24 cups shredded Jack cheese
1 1/4 cups chopped tomato
1 Avocado, sliced
1/2 cup sliced ripe olives
2/3 cup sour cream

Brown beef in a skillet; drain off fat. Add onions, taco sauce, tomato sauce and water; mix thoroughly and simmer 10 minutes. Adjust seasoning with salt and pepper. Assemble salads: spread 2/3 cup corn chips on individual plates. Arrange meat mixture, lettuce, cheese, tomatoes, avocado and olives over chips. Garnish with a dollop of sour cream. NOTE: Just for fun, place ingredients in separate dishes and let each person assemble his own tostado.

Serves 5

Preparation time: 30 min.
Approximate calories per serving: 450

Quick Tostados
Refried Beans
Fresh Fruit Platter

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.


May 4, 2015


Cooking time: 1 1/2 hours
Preparation time: 40 mins.
Main cooking utensil: 7- or 8-in. square cake pan
Oven temperature: 350°F
Oven position: Center

For 9 servings you need:
Cake: See Card 6

Honey Royal Icing:
1 egg white
1 3/4 cup sifted confectioners’ sugar
1 teaspoon clear honey

various ribbons
9 pipe cleaners
9 novelties

1. Make cake as directed on Card 6.

2. Bake for time and temperature given, until firm to the touch then allow to cool; store until ready to use.

3. Cut into 9 equal-sized squares.

4. For the royal icing, beat egg white with confectioners’ sugar until white and shiny, beat in honey.

5. Secure ribbon around cakes with a little icing, then pipe or spread most of the icing around top of each cake.

6. Wind pipe cleaners around a pencil to get the effect of springs, press on end into the cake.

7. Put a little royal icing on base of each head and press onto springs.

TO SERVE: Ideal for children’s party.

TO VARY: Use a softer type of glacé instead of royal icing.
If toys are unattainable, make some from almond paste, see Card 9, or fondant butter icing, see Card 27, and form into faces. Paint with food coloring.

TO STORE: In an airtight tin.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967


Get every new post delivered to your Inbox.

Join 416 other followers