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.
SUGGESTED MENU AND PREPARATION SCHEDULE
Ring of Gold
French Bread with Herb Butter
Fresh Fruit Salad
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
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.
Preparation time: 30 min.
Approximate calories per serving: 450
Fresh Fruit Platter
©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
4 to 5-pound ready-to-cook stewing chicken
3 cups hot water
1 onion studded with a few whole cloves
3 stalks celery leaves
1 bay leaf
1 carrot, cut in 1-inch pieces
1/2 cup milk or cream
6 Tbsp. flour
Pepper to taste
Have chicken cut up. Wash chicken in cold water; drain well. Put chicken, water, onion, celery, 1 tablespoon salt, bay leaf and carrot in a sauce pot and simmer, over low heat, 3 to 4 hours until tender. Lift chicken from sauce pot and place on a serving dish; keep warm.
To make gravy: Strain broth and skim off excess fat. Measure broth and add water, if necessary, to make 3 cups; return to pot. Combine milk with flour to make a smooth paste. Slowly stir flour mixture into broth. Place over medium heat and cook and stir until thickened, about 5 minutes. Season to taste with pepper and more salt; pour over chicken. If desired, serve with hot Baking Powder Biscuits (See Index C). Makes 5 to 6 servings.
BROWN FRICASSEE OF CHICKEN: Buy a 4 to 5-pound ready-to-cook stewing chicken; have it cut up. Combine 1/2 cup flour, 1 tsp. salt and dash pepper. Dredge chicken pieces in the flour mixture; coat well. Fry the chicken over low heat in 1/4 cup fat or cooking oil until brown on all sides. Continue as directed, above, adding water, onion, etc. to sauce pot in which chicken was browned.
Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York
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
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.
1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
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.
SUGGESTGED MENU AND PREPARATION SCHEDULE
Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
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.