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Cheese Noodle Ring

December 11, 2014


1 pkg. (8 oz.) wide noodles
Boiling, salted water
1 cup milk
3 eggs, well beaten
1 tsp. salt
Dash pepper
2 cups grated, sharp Cheddar cheese
1 recipe Tuna in Mushroom Sauce, or Chicken in Celery Sauce, at right
Diced pimiento

Break noodles into 1-inch pieces; cook in boiling, salted water according to package directions. Rinse and drain. Scald milk; gradually pour into eggs, stirring constantly. Add to noodles with salt, pepper and 1 1/2 cups of the cheese; mix well. Spoon into a well-greased 10-inch ring mold. Set mold in a pan of hot water. Bake in a moderately low oven, 325°, 45 minutes. Unmold ring on a cooky sheet. Sprinkle with remaining cheese; broil until brown. Slide ring onto a serving plate; fill center with Tuna in Mushroom Sauce, or Chicken in Celery Sauce. If desired, garnish with pimiento. Makes 6 servings.

TUNA IN MUSHROOM SAUCE: In a saucepan combine the contents of 1 can (11 oz.) condensed mushroom soup, 1/2 cup milk, 2 cups cooked green beans and 1 can (7 oz.) tuna, flaked. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

CHICKEN IN CELERY SAUCE: In a saucepan combined the contents of 1 can (11 oz.) condensed cream of celery soup, 1/2 cup milk,2 cups cooked peas and 1 cup diced,cooked chicken. Heat mixture to boiling. Serve in Cheese Noodle Ring, above.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Noodles ‘N’ Sausages

December 4, 2014


1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream

Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.

Cook the noodles in the boiling, salted water according to package directions until just tender; drain.

Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.

NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.

Published by –COOKINDEX– Division of H.S. Stuttman, Co. Inc., New York, © Copyright 1958 Tested Recipe Institute, Inc. New York

Mexican Shrimp-Orange Salad

November 26, 2014


1 head romaine lettuce
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.


1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

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

Three Tier Salad (Stuffed Avocado Rings)

November 21, 2014


Three Tier Salad

2 pkg. (3 oz. ea.) lemon-flavored gelatin
2 cups boiling water
2 cups cold water
2/3 cup chopped sweet pickle
2/3 cup chopped walnut meats
2/3 cup sliced stuffed olives
Curly endive
Lemon Cups, see Index Card J (see below)

Empty gelatin into a bowl and dissolve it in the 2 cups boiling water; add and stir in cold water. Add and stir in pickles, nuts and olives.Pour into a 6-cup mold and chill until firm. (Pickles, nuts and olives will self-layer as gelatin sets.) Unmold on a large platter. Garnish salad with curly endive or other salad greens and mayonnaise-filled Lemon Cups, as desired. Makes 8 to 12 servings.

NOTE: For a crown of clear gelatin, pour a little dissolved gelatin into bottom of 6 cup mold and chill until partially set. Mix remaining gelatin with pickles, nuts and olives; pour on top of partially set gelatin.Chill; unmold.

Stuffed Avocado Rings

Cut a firm,ripe avocado in half, crosswise, and remove the seed. Mash about 1/4 cup cream cheese with a fork. Blend in 1 to 2 tablespoons chopped chives. Fill the seed cavity with the cheese mixture and put the halves back together. Chill several hours. Just before serving, peel the avocado and slice into rings. Arrange on salad greens and serve with your favorite dressing.

Lemon Cups: Remove blossom ends from lemons; cut lemons in half, crosswise. Squeeze out lemon juice. Remove membrane from the peel using a teaspoon. Dip cut edges of peel in paprika. Fill cups with mayonnaise; arrange around edge of salad bowl or platter.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc., New York.

Versatile Chicken in Aspic

November 13, 2014

2 pounds chicken cutlets
1/2 teaspoon salt
1 cup drained and chopped canned mushrooms
1/2 cup chopped fresh parsley
1/4 cup chopped pimento
2 cups bouillon
2 tablespoons dehydrated onion flakes
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
1 teaspoon prepared mustard
1/2 teaspoon onion salt
Pimento strips
Parsley sprigs

ADVANCE PREPARATION: Flatten cutlets with side of cleaver or knife. Sprinkle with salt. Combine mushrooms, parsley, and pimento. Divide mixture onto cutlets. Fold sides over filling and roll; fasten with toothpicks. Place rolls in saucepan. Add chicken bouillon and onion flakes. Cover and simmer 40 to 45 minutes, or until tender. Remove rolls from bouillon. Chill chicken rolls. Sprinkle gelatin over cold water in saucepan. Add buttermilk, mustard, and onion salt. Stir over very low heat until gelatin is dissolved. Chill in refrigerator until mixture is syrupy. Dip chilled chicken rolls into chilled gelatin mixture, coating on all sides. Drain on rack. Repeat until rolls are thickly coated and all glaze is used.

FINAL PREPARATION: Arrange on platter. Garnish with pimento and parsley sprigs. Refrigerate until ready to serve. Divide evenly. Makes 4 dinner servings.

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

Shrimp Singapore – Curry Sauce

November 11, 2014


Shrimp Singapore

4 firm bananas
Melted butter or margarine
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Curry Sauce, at right

Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender.

Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings.

Curry Sauce

6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock

Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.

NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.

Published by – COOKINDEX- Division of H.S.Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Tuna on Toasted English Muffins

November 7, 2014


2 cups cream sauce, homemade or canned
2/3 cup mayonnaise
2 tbsp. chili sauce or catsup
salt and pepper
4 medium-sized tomatoes, peeled, seeded, cut into small pieces
4 hard-cooked eggs, cut in quarters
1/2 cup sliced water chestnuts
1 13-oz. can tuna, drained, separated into chunks
6 English Muffins

Heat cream sauce, add mayonnaise and chili sauce; blend thoroughly. Season to taste with salt and pepper. Add tomatoes, eggs and water chestnuts. Fold in tuna. Pour into 2-qt. casserole. Cover, bake at 325°F for 30 min.; uncover, bake 5 min. more. Serve on toasted split English Muffins. Makes 6 servings.

Suggested Menu and Preparation Schedule
Tuna on Toasted English Muffin
Grapefruit Tossed Salad/Lemon-Oil Dressing
Gingerbread with Lemon Glaze

Early in the day or the day before make or buy Gingerbread.
**4:00pm  Prepare Ingredients for Tuna Casserole
*4:30         Prepare Salad Greens. Refrigerate.
*4:45         Section Grapefruit. Refrigerate.
  5:00        Assemble Tuna Casserole
  5:25        Bake Tuna Casserole in Preheated Oven
  5:45        Toast Split English Muffins. Keep Warm.
  5:50        Toss Salad with Lemon and Oil Dressing
  6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Gingerbread with Lemon Glaze.

*May be prepared earlier and refrigerated
**These may be prepared earlier in the day and stored separately in covered containers in the refrigerator.

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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