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Chocolate “Pie”

May 13, 2015

chocolate_pie

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

ring_of_gold

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

quick_tostadas

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

SUGGESTED MENU
Quick Tostados
Refried Beans
Fresh Fruit Platter


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

Jack-In-The-Box-Cakes

May 4, 2015

jack_in_the_box

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

Decoration:
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

Chicken Fricassee – Brown Fricassee

April 28, 2015

chicken_fricassee

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
Salt
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

Shrimp ‘n Rice Salad

April 21, 2015

shrimp_n_rice_salad

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

albondigas

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.

SUGGESTGED MENU AND PREPARATION SCHEDULE

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.

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