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Tuna-Cheese-Macaroni Loaf

August 18, 2014


1 – 2/3 cups Evaporated Milk
1/2 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 cups grated process-type American Cheese
2 eggs
1/2 cup sliced stuffed olives
1/2 cup chopped onion
1 cup chopped celery
1 12-1/2 oz. can drained tuna
1 cup soft bread crumbs
4 cups cooked elbow macaroni

Heat Evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese and stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients. Mix well. Add cheese sauce. Combine thoroughly. Place in well-buttered 9x5x3-inch loaf pan. Bake in moderate oven (350°F.) 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce if desired. Makes 6 servings.


Tuna-Cheese-Macaroni Loaf
Sautéed Green and Red Tomato Slices
Carrots with Chives
Date Bars

Early in the day or day before make Date Bars or buy them

*4:30pm    Cook Macaroni
*4:45    Make Cheese Sauce
*5:00    Make Loaf
5:15     Place Loaf in Preheated Oven
5:30     Prepare Carrots, Fresh Please.
5:45     Saute Tomatoes
5:55     Turn Loaf onto Warm Platter, Garnish
6:00     Bon Appetiti! Enjoy Your Dinner!

After Dinner Serve Date Bars

*May be prepared early in the day and refrigerated. Increase baking time by 10 minutes if refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions, Inc. All Rights Reserved.

Ice-Cream Bombe Jubilee

August 12, 2014


1 qt slightly soft peach ice cream
1 qt vanilla ice cream
1 (7-inch) bakers’ sponge-cake layer
1 cup heavy cream, whipped

Cherries Jubilee
1 can (1 lb, 14 oz) pitted Bing cherries
1/2 cup sugar
1 teaspoon cornstarch
1/4 cup brandy

1. Place 6-cup decorative mold in freezer – about 1 hour. Line inside with plastic wrap, leaving an overhang.

2. With back of large spoon, press peach ice cream around inside of mold to make a shell. Freeze – about 1 hour.

3. Press vanilla ice cream firmly into center. Freeze, covered, at least 3 hours.

4. To unmold: Grasp plastic wrap; lift out mold. Invert on cake layer, placed on sheet of foil. Wrap in foil; freeze until serving.

5. Place bombe on chilled serving plate. Decorate top and sides with whipped-cream rosettes (whipped cream put through pastry bag with rosette tip). Let stand at room temperature 5 minutes to soften slightly.

6. Make Cherries Jubilee: Drain cherries, reserving 1 cup syrup. In small saucepan, combine sugar and cornstarch; mix well. Stir in reserved syrup. Bring just to boiling. stirring constantly. Reduce heat; simmer 1 minute, until slightly thickened. Add cherries; reheat gently. Turn into metal bowl.

7. Heat brandy, over very low heat, just until vapor rises. Pour brandy over cherries; ignite. Serving flaming over bombe. Serves 10.

For an unforgettable and spectacular birthday dessert, try this cake and ice-cream concoction, served with cherries jubilee.

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

Pennsylvania Dutch Chicken and Corn Soup

August 8, 2014


4 to 4 1/2 pound stewing chick, cut up
3 quarts water
1 medium onion, cut into fourths
2 teaspoons salt
1 teaspoon whole mixed pickling spice
2 cans (17 ounces each) whole kernel corn
1 1/2 cups finely chopped celery (with leaves)
2 hard-cooked eggs, chopped
2 teaspoons salt
1/8 teaspoon pepper
Rivels (below)

Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and the pickling spice to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are tender, 2 1/2 to 3 hours. Strain broth. Refrigerate chicken and broth separately.

Remove chicken from bones; remove skin if desired. Cut chicken into small pieces. Remove fat from broth. Heat broth, chicken, corn (with liquid) and celery to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in eggs, 2 teaspoons salt and the pepper. Stir in Rivels. Cover and simmer 7 minutes. 10 to 12 servings.


Mix 1 cup all-purpose flour, 1/4 teaspoon salt and 1 egg, beaten, until crumbly.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Seafood Mousse II

August 7, 2014


1 1/2 cups cooked shrimp, crab or lobster meat cut in small pieces
1 cup finely chopped celery
1/3 cup finely chopped green pepper
2 tbsp grated onion
1 tsp salt
3 tbsp lemon juice
1 tbsp Worchestershire [sic] sauce
1/4 tbsp Tabasco pepper sauce
1 can (10- 1/2 oz) tomato soup
1 8-oz pkg cream cheese
3 envelopes unflavored gelatin
1 cup cold water
1 cup mayonnaise

Combine fish, celery, green pepper, onion, salt, lemon juice, Worcestershire sauce and Tabasco; mix well. Let stand to blend flavors. Combine tomato soup and cream cheese in top of double boiler. Heat over boiling water, stirring until cheese is melted. Soften gelatin in water for 5 minutes, add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in fish mixture. Turn into greased 1 – 1/2 quart mold. Chill until set. Garnish with watercress or chicory. Serve with mayonnaise. Makes 6 servings.


Cup Bouillon
Seafood Mousse with Grapefruit, Avocado, and Cherry Tomatoes
Celery Amandine
Dutch Crunch Rolls
Lemon Pie Tarts
Coffee or Tea

The day before make Lemon Pie Tarts or buy the frozen variety and bake them in the morning.
*8:00am     Prepare Seafood Mousse. Chill
 11:00    Prepare Grapefruit sections. Wash Tomatoes. Chill.
 11:30    Prepare Celery Almandine
 12:15    Heat Bouillon. (Use canned bouillon)
 12:20    Heat Dutch Crunch Rolls
 12:25    Slice Avocado
 12:30    Luncheon is served

After luncheon serve Lemon Pie Tarts sprinkled with confectioners [sic] sugar.

*May be prepared the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.

Chicken Livers Over Crunchy Noodles

August 5, 2014


1/2 cup vegetable oil
2 packages (8 ounces each) frozen chicken livers, thawed, drained and cut into halves
1/4 teaspoon salt
Dash of pepper
1/2 cup sweet white wine
1 can (10 1/2 ounces) beef gravy
2 tablespoons margarine or butter
1/4 cup water
1 tablespoon cornstarch
3 to 4 cups chow mein noodles

Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1 1/2 quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in margarine until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over noodles. 4 or 5 servings.

©copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Bacon Fruit Kebabs

July 18, 2014


Cooking time: 10 mins.
Preparation time: 15 mins.
Main cooking utensil: baking sheet
Oven temperature: 400-425°F
Oven position: top third

For 24 kebabs you need:
12 slices bacon
1 dessert apple
1 pear
1 banana
little lemon juice

To serve:
1 head cauliflower or cabbage

ripe olives
stuffed green olives

1. Peel fruit and divide apple and pear into 8 segments each. Cut the banana lengthways into 4 and cut each piece in half.

2. Dip in lemon juice to prevent the fruit from discoloring.

3. Halve the bacon slices and roll around each piece of fruit, secure with the toothpicks.

4. Put on the baking sheets and cook until the bacon is crisp.

5. Put the olives and gherkins into the cauliflower or cabbage head.

6. Add the fruit bacon kebabs.

TO SERVE: As soon as cooked, but the kebabs may be prepared beforehand, covered in foil, and then put into the oven to cook 10 minutes before they are served.

TO VARY: Wrap bacon around cheese or tiny cocktail sausages (precooked).

Printed in Canada. ©Copyright Paul Hamlyn LTD 1967

Tuna and Pear Pizza

July 14, 2014


Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; then – 325°F
Oven position: center

For 6 servings you need:
7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
pinch dried oregano
1/2 cake compressed yeast
pinch sugar
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
little oil
small can anchovy fillets
picked walnut slices

1. To prepare filling, drain oil from tuna fish into a pan.

2. Peel and chop the onions and pears and toss in the oil.

3. Add flaked tuna, canned tomatoes with liquid from the can, season well.

4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; add oregano.

5. Cream the yeast with the sugar then add tepid water.

6. Sift the flour and a pinch of salt, rub in the margarine.

7. Make a well in center, pour in yeast liquid, sprinkle flour over the top.

8 Leave for 15 minutes, then knead until a smooth dough.

9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.

10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.

11. Allow dough to rise 20-25 minutes.

12 Bake in center of a 425-450°F oven for 10-15 minutes, lower heat to 325°F, and allow another 10-15 minutes.

TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.

© Copyright The Hamlyn Publishing Group Ltd 1972.


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