1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (8 1/4 oz) tomatoes, undrained
1 can (8 1/2 oz) kidney beans, undrained
1/2 cup red wine
1 pkg (12 oz) corn muffin mix
1 can (8 3/4 oz) cream-style corn
1/4 cup milk
1/4 cup grated Cheddar cheese
1. In hot oil in heavy, 10-inch skillet, sauté beef, onion and garlic until beef is browned – about 5 minutes.
2. Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.
3. Preheat oven to 400F.
4. In medium bowl, combine corn muffin mix, corn,egg, and milk; mix just until muffing mix is moistened.
5. Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly.
6. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes, then invert onto serving platter. Garnish with grated cheese and parsley. Serve with catsup.
Makes 8 servings.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
3 cups cooked rice
1/2 pound bacon
1 pound beef or calves’ liver
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onions
2 tablespoons chopped parsley
1 cup sour cream
Pan fry bacon; drain on paper towels and keep warm in a very slow oven (250°). Reserve 2 tablespoons bacon drippings in pan. Cut liver in 3/4-inch strips and dust with flour, mixed with salt and pepper. Sauté onion, parsley and liver in bacon drippings, turning strips to brown on all sides. Do not overcook. Liver should be pink in the center. Add sour cream and heat (do not let boil). Serve on bed of steamed rice garnished with bacon strips.
Preparation time: 35 min
Approximate calories per serving (including rice)… 495
Fresh Spinach Salad
Liver in Sour Cream Sauce
Sweet and Sour Beets
©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.
1 pound skinless flounder, torsk, or cod fillets
2 tablespoons lemon juice
1/2 small head cabbage, shredded (about 3 cups)
1 large stalk celery, cut into thin diagonal slices (about 1 cup)
1 can (4 1/2 ounces) tiny shrimp, rinsed and drained
3/4 cup mayonnaise or salad dressing
3 tablespoons lemon juice
3/4 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
Heat water (1 1/2 inches) to boiling in 10-inch skillet or Dutch oven. Add flounder fillets and 2 tablespoons lemon juice; reduce heat. Simmer uncovered until flounder flakes easily with fork, 8 to 10 minutes. (Cooking time varies according to thickness of flounder.) Remove flounder from skillet; drain and flake.
Place flounder, cabbage, celery, and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, the salt and basil; pour on flounder mixture and toss. Cover and refrigerate about 2 hours.
Spoon slaw onto salad greens. Core tomatoes; insert a parsley sprig in each tomato. Garnish salad with tomatoes.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
2 cups peeled and coarsely grated potatoes*
2 tablespoons all-purpose flour
1 1/2 teaspoon salt
4 tablespoons minced onion
1 tablespoon Irish whiskey
Oil for frying
Place potatoes in strainer and press to remove excess liquid. Transfer to mixing bowl. Beat eggs lightly and stir into potatoes. Mix flour and salt together and add to potato-egg mixture; mix well and stir in minced onion and Irish whisky. Shape into 3-inch disks or patties.
Heat skillet, grease, and sauté patties until bubbles appear on surface; turn over and brown flip side. Serve with Rum Applesauce and dairy sour cream.
Yield: 8-10 pancakes
* Best made with “old” potatoes, held in refrigerator vegetable compartment 6-8 weeks. When in a hurry, use instant or frozen potato pancake mix, but add 1 tablespoon Irish whiskey to batter for perky, spirited flavor.
6 Golden Delicious apples, peeled, cored, and quartered
1 cup water
2/3 cup dark brown sugar, packed
1 teaspoon allspice
1 teaspoon ginger
1/4 cup dark rum
Place apples and water in saucepan and bring to boil; reduce heat and simmer 10 minutes, stirring occasionally. Add sugar, all spice, ginger, and rum. Bring to boil and simmer additional 20 minutes, stirring frequently.
Note: For quick Rum Applesauce, just flavor canned applesauce with dark rum, to taste, and 1 teaspoon ginger per 2 cups applesauce.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
1 teaspoon instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 small head cabbage, cut in wedges and cored
2 large carrots, pared, halved, and sliced lengthwise
1 can (1 lb) white potatoes, drained
1 can (12 oz) corned beef, chilled and sliced
1 tablespoon chopped parsley
1. In 10-inch skillet, add onion, salt, and pepper to 2 cups water; bring to boiling.
2. Add cabbage wedges and carrot sticks. Cover, and bring to boiling; reduce heat, and simmer 15 minutes.
3. Remove cover, and add potatoes and corned-beef slices.
4. Cover, and continue cooking 5 minutes, or until cabbage is tender.
5. To serve: Using wide, slotted utensil, alternate cabbage wedges and corned-beef slices in center of warmed serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired.
Makes 4 servings.
© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
4 pounds corned beef brisket
6 medium-sized potatoes
1 small head cabbage
Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.
1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef
Set oven for moderate, 350°.
Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.
Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.
Published by – COOKINDEX- Division of H.S. Stuttman Co.,Inc., New York ©Copyright 1956 Tested Recipe Institute, Inc. New York