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Beef Compote Casserole

October 21, 2014


2 tablespoons oil
2 pounds lean stew beef, cut in 1-inch cubes
Salt and Pepper
1 cup onions, coarsely chopped
2 eggs
1 cup milk
3 slices whole wheat bread, cubed
1/2 cup coarsely chopped prunes
1/2 cup light raisins
Small can yams, drained and cubed
1/2 cup chopped blanched almonds
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon turmeric

Preheat oven to 350°. Heat oil in a large skillet. Season meat with salt and pepper; sauté until browned. Add onions, cover and simmer for 10 minutes. Combine 1 egg, 1/4 cup milk and bread crumbs. Add prunes, raisins, yams, almonds, honey and lemon juice. Combine with meat and pour all into a casserole. Bake, uncovered, 30 minutes. Blend 1 egg, 3/4 cup milk and turmeric; pour over casserole and return to oven for 15 minutes.

Serves 8
Preparation time: 1 1/4 HR.
Approximate calories per serving: 325

Spinach Salad
Beef Compote Casserole
Steamed Rice
Lemon Fluff Pie

From the Kitchens of Dorothy Taylor

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


October 16, 2014


1 cup dried white navy beans (Great Northern)
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broke up thin spaghetti
Grated Parmesan Cheese

1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.

3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.

4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.

5. Meanwhile, in hot oil and butter in medium skillet, sauté sliced onion until tender and golden – about 5 minutes.

6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.

7. Serve soup, sprinkled with Parmesan cheese.

Makes 10 servings; 2 1/2 quarts.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Family-Style White Bread

October 9, 2014


This basic white bread is one that you can vary many ways. We offer two ways: a raisin bread and a cinnamon loaf. The bread itself is excellent for sandwiches, toasting or just to spread with peanut butter and jelly.

For 2 large 9 1/4-by-5 1/2-inch loaves, you will need:
2 pkgs. active dry yeast
5 to 5 1/2 cups bread flour or all-purpose flour
1/4 cup sugar
2 tsp. salt
1/4 cup oil or melted shortening
2 cups hot tap water (120° F to 130°F)
Melted butter to brush loaves after baking

Raisin Bread: Stir in 1 to 1/2 cups raisins before shaping into loaves.

Cinnamon Loaf: To shape, roll dough out to a 14-by-7-inch rectangle. Sprinkle mixture with 2 Tbsp. sugar, 2 tsp. cinnamon. Roll up tightly to make loaf. Let rise and bake as for plain loaf.

Tips: If you use bread flour, you may need a little less to make a stiff dough than when using all-purpose flour. Both flours make a fine loaf of bread.


1. Measure yeast, 2 cups of the flour, sugar, salt and oil into large mixing bowl, blending well. Stir in the hot water and beat with spoon until mixture is smooth and satiny.

2. Slowly add 3 cups more flour, mixing until dough pulls away from sides of bowl. Cover and let stand 10 min.

3. Turn dough out onto lightly floured surface and knead until smooth and satiny.

4. Place dough into greased bowl. Cover with plastic wrap. Let rise in warm place about 1 1/2 hrs. until doubled.

5. Punch dough down. Divide into 2 parts. Shape each part into a loaf. Place into 2 greased 9 1/4-by-5 1/2-inch bread pans. Let rise again about 1 1/2 hours. until doubled.

6. Bake at 375°F 40 to 45 min. or until loaves sound hollow when tapped and are golden in color. Remove from pans immediately. Thrn brush tops with melted butter.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Braised Lamb Shanks

October 3, 2014


4 lamb shanks (about 3/4 lb each)
1 1/2 teaspoons unseasoned instant meat tenderizer
2 chicken bouillon cubes
2 cups boiling water
1/2 lb white onion, peeled
1 bay leaf
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb carrots
2 stalks celery

1. Preheat oven to 325F. Wipe lamb shanks with damp paper towels. Trim off any fat. Sprinkle shanks with meat tenderizer.

2. In nonstick Dutch oven, over medium heat, brown hanks on all sides, turning with tongs, 15 to 20 minutes.

3. Dissolve bouillon cubes in boiling water; pour over shanks. Add onions, bay leaf, paprika, salt, and pepper. Bake, covered, 1 hour.

4. Meanwhile pare carrots. Cut celery into 1-inch pieces. Add vegetables to Dutch oven. Bake, covered, 60 minutes longer, or until vegetables and meat are tender.

Makes 4 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Mixed Fruit Flan

September 30, 2014


Cooking time: 20-25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan, saucepan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Economical short crust:
1 cup all-purpose flour
1/2 cup cornstarch
6 tablespoons butter
1 teaspoon sugar
1 egg yolk, cold water

1/2 cup sugar
1 1/4 cups water
1-1 1/2 lb. fruit*
1/2 cup blanched almonds

1 1/2 cups plum juice
2 teaspoons lemon juice
red food coloring
1 envelope gelatin
1 tablespoon cold water

* Use 2 kinds of plums or apricots and cherries

1. Sift flour and cornstarch together.

2. Rub in butter,add sugar, and mix to a soft dough with egg yolk and water.

3. Roll out and line the flan ring or pie pan

4. Bake blind for 15-20 minutes (see card 9)

5. Lift off flan ring if used, return pie shell to oven for a few minutes to brown.

6. Put sugar and water into a pan, stir until sugar dissolves.

7. Add fruit, cook gently until tender but unbroken, lift from syrup, cool.

8. Put well drained fruit and almonds in pie shell.

9. Strain and measure 1 1/4 cups of the juice, put in pan with lemon juice add few drops food coloring to give attractive color.

10. Soften gelatin in a little cold water, then dissolve in the hot juice. Cool.

11. When starting to set, spoon over the fruit.

TO SERVE: Cold with cream.

TO VARY: Glaze with apricot jam.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Gooseberry Flan

September 30, 2014


Cooking time: 20-25 mins
Preparation time: 25 mins
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Sweet short crust:
6 tablespoons butter or margarine
2 tablespoons sugar
1 1/2 cups all purpose flour
1 egg yolk
cold water

fresh gooseberries or fruit as Card 11, with glaze or can fruit pie filling

1. Cream the butter and sugar until really soft and light.

2. Add the flour and work together with a spatula.

3. Stir in the egg yolk and sufficient water to make a rolling consistency

4. Roll out on a lightly floured board

5. Fit into the ring or pan. The easiest way to do this is to support the dough over the rolling pin. Press dough down firmly.

6. To trim the edge, cut away surplus dough with a knife or roll the rolling pin over the top, which automatically cuts away the extra without stretching or pulling the crust.

7. Put crusts of bread or dried beans on greased wax paper to prevent bottom from rising. Remove after 15-20 minus, at the same time lifting off the flan ring, if used, to encourage browning. Bake for time and temperature given until crisp and golden brown. Follow directions on Card 11 for filling.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Dressed Lobster

September 19, 2014


Preparation time: 15 mins.

For 2 people you need:
1 medium sized hen or cock lobster

small piece cucumber
1-2 tomatoes

1. To judge a good lobster it should fee heavy for its size. If it is large but unexpectedly light, it is full of water.

2. Split the lobster down the center, remove the dark intestinal vein which runs up the side of the body and the stomach at the top. Break the large claws, flake the meat and arrange this either on the lettuce and watercress or on top of the body of the halved lobster.

3. Break the tiny claws away from the lobster body and arrange these as shown in the picture as a garnish.

4. Slice cucumber and tomato thinly. Arrange on the lobster.

TO SERVE: Cold with mayonnaise.

TO VARY: The lobster meat may be removed from the shell and poled neatly on the bed of salad.

TO STORE: Shellfish deteriorates very quickly, so store in the refrigerator for a limited time.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967


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