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

Pieathalon 2023 – The Lie of Hot Fudge Pie

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This year’s challenge was to make Dr. Bobb’s mother’s “Hot Fudge Pie”. Now, I love me some Dr. Bobb. Which is why I’m loathe to tell him that I suspect his childhood was filled with lies. I’m sure his mamma meant well, but hoodwinking a young boy into thinking a brownie was a pie seems unnaturally cruel. Perhaps it is this bed of lies that has spawned his obsession with vintage recipes and his torment of his poor husband who he has taste test his creations. Alas, I’m sorry to rip off the rose-coloured glasses of your youth, Bobb, but this ain’t no pie.

To be fair, Bobb’s isn’t the only lie-filled childhood. My mother, who couldn’t cook to save a life, tried repeatedly in the 1970s to trick my sister and me into eating carob treats claiming they were chocolate. My grandmother destroyed everything else by substituting tofu for something in every recipe.

A little nonsense from Grandma’s recipe box of horrors.

Yeah, I’ve got major trust issues. But that’s a story for another post. Back to the great Pie Lie – Hot Fudge Pie.

Instructions were simple enough and the “pie” baked up nicely. It was tasty – and my husband enjoyed it with some vanilla ice cream as Bobb’s mom recommended. But the texture and consistency of the finished product was that of a brownie and the use of the pie pan was really the only thing that made this a “pie”.

One fun tidbit from Bobb’s notes is that it seems the fine folks at Baker’s (whose chocolate is one of the ingredients) have been trying to bamboozle the public with changes to their packaging, which is causing recipe confusion around the world.

Everything is a lie in the end. Everything. Even pie.

Links to other Pieathletes:
Grannie Pantries
Dr. Bobb’s Kitschen
A Book of Cookrye
Dinner is Served 1972
Silver Screen Suppers
Retro Food for Modern Times
The Nostalgic Cook
Culinary Cam

Korv i potatismosrand (Sausage in Mashed Potato Ring)

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Cooking time: 30-35 min.

Ingredients: (4 pers.)
¾ kg falukorv (sausage)
1 tbsp. butter or margarine
2 yellow onions
½ tbsp. flour
1 can peeled tomatoes
diced leftover meat
salt
white pepper
paprika
¾ kg potatoes
1½ dl milk, boiling
2 tbsp. butter or margarine
salt
pepper
nutmeg

Preparation:

  1. Cut the onion into fine cubes and fry it in the fat. Add the flour and tomatoes and let the sauce cook, stirring, until smooth.
  2. Cut the sausage into cubes and fry them with a little fat. Stir the sausage cubes into the sauce and possibly some leftover meat and spice to taste.
  3. Mash the freshly cooked and steamed potatoes and add milk, fat and spices (or make mashed potatoes using powder.)
  4. Place the mashed potatoes in a rind on the serving dish and pour the sausage stew in the middle.
  5. Serve with a mixed green salad.

©️ Hemmets Journal AB S/B/1

Chocolate Casserole Pudding

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Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow casserole, pan for water
Oven temperature: 350-375°F.
Oven position: center

for 4-5 people you need:
6 tablespoons margarine
6 tablespoons sugar
3 eggs
¾ cup all-purpose flour sifted with 1 teaspoon double-acting baking powder
¼ cup unsweetened cocoa powder
generous 1¼ cups milk

Decoration:
little sugar

  1. Cream the margarine and sugar until soft and light.
  2. Gradually beat in egg yolks, then fold in sifted flour, unsweetened cocoa, and the milk. You may find the mixture curdles, but this is quite in order.
  3. Lastly fold in the stiffly whipped egg whites.
  4. Put into the greased casserole and place in a pan of water.
  5. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
  6. If you want a slightly crisp topping, do not cover the casserole. If you wish the topping to be soft, put a lid or foil on the casserole.
  7. Bake for time and temperature given.

TO SERVE: Hot or cold with cream or custard. Sprinkle top with sugar.

TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup.

TO STORE: IN the refrigerator for a very limited time.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967