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Shrimp ‘n Rice Salad

April 21, 2015


1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
Crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges

Split each shrimp lengthwise. In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.

Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.

*Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.

This rainbow-colored salad has a delicate flavor and delightful texture – perfect for luncheon or a light supper.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Albondigas con Salsa Fria (Meat Balls With Cold Sauce)

April 13, 2015


1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
pinch cloves
pinch cinnamon
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.


Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
Spinach Casserole
Almond Torte

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.

Fabulous Fake Reuben

April 10, 2015


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.

Serves 8
Preparation time: 50 Min.
Approximate calories per serving: 550

Fruit-filled Lemonade
Fabulous Fake Reuben
Fresh Tomato and Radish Slices
Apricot Whip

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

Spring Vegetable Mold – Perfection Salad

April 6, 2015


Spring Vegetable Mold

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.

Perfection Salad

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
Salad greens

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

Simnel Cake

March 31, 2015


It’s as easy as ABC…

A. Grease and line a 9-inch cake tin. Sieve flour, salt, spice and cinnamon. Halve cherries and chop peel. Cream butter and sugar until pale and creamy, add lemon rind. Gradually beat in eggs. Add 3 tablespoons of flour towards end to prevent mixture curdling. Fold in remaining flour, fruit and enough milk to make a soft dropping consistency. Spoon half mixture into tin and spread evenly.

B. Make almond paste usual way (see Quick Tip below). Roll one half of paste to a 9-inch circle. Place on top of mixture in tin. Wrap remainder of paste in foil. Spoon in remaining mixture and hollow out centre slightly. Bake in an moderate oven for 30 minutes then in a very moderate oven for 2 1/2 hours. Cool in tin for 15 minutes. Turn out on to a wire tray. Remove paper.

C. Brush centre and edge of cake with apricot jam. Roll remaining almond paste into strips and plait; place around edge of cake and in the centre. Decorate with coloured eggs.

To make almond paste combine 10 oz. ground almonds with 10 oz. castor sugar, then mix to a stiff paste with juice of half a lemon and one large egg.

© The Hamlyn Publishing Group LTD

Caucasian Shashlik

March 26, 2015


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.

Tomato Aspic Salad

March 13, 2015


Tomato Aspic Salad

4 cups tomato juice
1 bay leaf
1 tsp. salt
Dash cayenne
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.

Cucumber Almond Salad

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.

Red Cabbage Slaw

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
Dash pepper
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


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