Tag Archives: tested recipe insitute

Beef Burgundy Balls – Hot Ham Puffs

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Beef Burgundy Balls

1 pound round steak, ground
1 egg, well beaten
2 tablespoons flour
1 teaspoon salt
Dash pepper
4 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons Burgundy wine
Fine cracker crumbs
Fat or cooking oil

Combine first 8 ingredients; mix well. Form into small balls; roll in crumbs. Melt fat or pour cooking oil into a large skillet to a depth of 1 inch; heat to 375°. Fry meat balls 4 minutes or until brown. Serve hot on wooden cocktail picks. Makes about 24.

Hot Ham Puffs

1 can (4 1/2 ounces) deviled ham
3 tablespoons Burgundy wine
Bread, cut in rounds
1 egg white
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard

Combine ham and wine; mix well. Spread on bread rounds. Beat egg whites until stiff; fold in mayonnaise and mustard. Spread on deviled ham. Arrange on a baking sheet and place in broiler 4 inches from heat until brown. Serve at once. Makes about 12 to 14 puffs.

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

Curried Eggs

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Curried Eggs

1/4 cup butter or margarine
1/2 cup diced green pepper
1/2 cup diced celery
1/4 cup flour
1/2 teaspoon salt
1 teaspoon curry powder
2 cups milk
8 hard-cooked eggs, cut in half, lengthwise
1 quart hot, cooked macaroni
Diced, unpared apple

Heat butter in a saucepan. Add green pepper and celery: cook and stir until soft, but not brown. Add and stir in flour and next 2 ingredients. Slowly add and stir in milk. Cook and stir until thickened. Gently fold in eggs; pour over macaroni. If desired, garnish with diced, unpared apple. Makes 6 to 8 servings of Curried Eggs.

Cheese Delight

1/4 cup butter or margarine
2 medium-size onions, sliced
1/3 cup chopped green pepper
1/2 cup milk
1 can (11 ounces) condensed tomato soup
2 cups grated processed sharp cheese
3 egg yolks, well beaten

Heat butter in a saucepan. Add onions and green pepper; cook until soft, stirring occasionally. Add and stir in milk and soup. Add cheese; stir until melted. Add and stir a small amount of heated cheese mixture into egg yolks; add and stir into remaining cheese mixture. Heat 1 minute longer. stirring constantly. Serve on toast, if desired. Makes 6 servings.

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

Foxy Franks – Bar-B-Qued Weiners

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BAR-B-QUED WEINERS

3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.

FOXY FRANKS

1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.

HOLIDAY RICE

3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

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

Broiled Salmon Steaks

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Grease broiler pan or line pan with aluminum foil and grease foil. Wipe 4 salmon steaks, 1 inch thick, with damp, clean cloth; sprinkle lightly with salt, pepper and paprika and brush with melted butter. Place steaks on broiler pan. Broil 3 inches from heat, turning once, 8 to 10 minutes or until fish flakes easily with a fork. Brush frequently with more butter. Serve with Fish Steak Sauce (see below). Makes 4 servings.

Fish Steak Sauce

1 cup dice cucumber
Water
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated onion
1/2 teaspoon salt
Dash pepper

Cook cucumber in 1/2 cup water until tender. Drain; reserve liquid. Melt butter in a saucepan; blend in flour. Measure reserved liquid; add enough water to make 1 cup. Slowly add and stir liquid into flour mixture. Cook mixture until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.

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

Festive Ice Cream Roll

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Confectioner’s sugar
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup sifted cake flour
1 pint cherry vanilla ice cream

Set oven for hot 400°. Grease bottom and sides of a 15 x 10 x 1 inch pan; line with waxed paper and grease lightly. Sift a little confectioners’ sugar over a tea towel; shake off excess and set towel aside.

Beat eggs until foamy. Add baking powder, vanilla and salt; continue beating until very light. Add and beat in the granulated sugar, about 1 tablespoonful at a time. Beat until very thick. Fold in sifted flour, a little at a time. Pour into pan. Bake 13 minutes or until top springs back when lightly touched with fingertip. Loosen cake at once from pan with point of sharp parking knife. Invert onto towel. Remove pan; quickly remove waxed paper and trim off crisp edges with a sharp knife. Roll up cake from narrow end. Wrap towel tightly around roll to hold it in shape. Cool on a rack.

When cake is cool, soften ice cream slightly. Unroll cake carefully and spread at once with ice cream and roll up again. Serve at once sprinkled with confectioners’ sugar, or freeze as directed below.

TO FREEZE CAKE: Wrap Festive Ice Cream Roll securely in moisture-vapor-proof paper or a polyethylene bag. Then freeze. Cake may be stored satisfactorily for 3 to 4 months. To serve, remove from freezer and let stand about 5 minutes at room temperature. Unwrap and serve at once.

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

Frankaroni Loaf & Cheese Custard Pie

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1 pkg. (8 oz.)elbow macaroni
Boiling water
Salt
6 skinless frankfurters
1 cup soft bread crumbs
3/4 cup grated processed sharp cheese
1 cup milk
2 Tbsp. drained pickle relish
2 eggs, slightly beaten
1 can (8 oz.) tomato sauce
1/3 cup sliced stuffed olives

Cook macaroni in boiling salted water according to package directions. Rinse and drain. Cover frankfurters with boiling water. Cover; let stand 10 minutes and drain. Combine bread crumbs, next 4 ingredients and salt to taste; add cooked macaroni and toss lightly. Turn half of mixture into a greased 10 x 5 x 3 inch loaf pan. Arrange frankfurters on top; cover with remaining mixture. Bake in oven, 350°, 45 minutes. Heat tomato sauce; add olives. Unmold the loaf and cut in slices. Serve with tomato-olive sauce. Makes 8 servings.

Cheese Custard Pie

1/2 lb sliced Swiss cheese
5 eggs
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
Dash cayenne
1 cup milk
1 cup light cream
2 Tbsp. melted butter or margarine

Set oven for moderately hot, 375°.

Cut cheese in 1/4 inch strips and place the bottom of a 9-inch pie pan. Combine eggs and next 6 ingredients; beat well with a rotary beater. Stir in butter. Pour over cheese. Bake 35 minutes, or until golden brown and puffy. If desired garnish with parsley and pimiento. Makes 4 to 6 servings.

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

Baked Ham

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Place an uncooked or “cook before eating” ham (See Index Card G), fat side up, on a rack in a shallow baking pan. (Have ham at room temperature.) Bake in a moderately low oven, 325°, using chart below. About 45 minutes before end of baking time, remove ham from oven. Slit rind with scissor and peel off. If a glaze is desired, proceed as directed below before returning ham to the oven to complete baking.

TO GLAZE HAM: With a sharp knife, make cuts 1/4 inch deep in the fat in a diamond pattern. Stud with whole cloves. Make a paste of 1 1/2 cups firmly packed brown sugar, 3 tablespoons prepared mustard, and a little water; pat over surface. Bake 45 minutes longer; baste frequently with ham fat.

Timetable for Baking Uncooked Ham

Whole Ham
8 to 10 pounds 2 3/4 to 3 hours
10 to 12 pounds 3 to 3 1/2 hours
12 to 15 pounds 3 1/2 to 4 hours
16 to 18 pounds 4 to 4 1/2 hours

Half Ham
5 to 8 pounds 2 1/4 to 3 hours

Picnic
5 to 8 pounds 3 to 4 1/2 hours

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

Frizzled Beef

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Frizzled Beef

1/4 cup butter or margarine
1 small green pepper, chopped
1 small onion, finely chopped
1/4 lb dried beef, shredded
1/4 cup flour
2 cups hot milk
Johnny Cake, See Index C (below)

Melted the butter in a skillet. Add the green pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. Add beef to green pepper mixture. Cook and stir 2 or 3 minutes longer.

Blend flour in meat mixture. Slowly add milk, stirring constantly to blend well. Return mixture to medium heat and stir constantly until mixture boils and sauce thickens. Serve over squares of hot Johnny Cake. Makes 4 to 6 servings.

Beef Supreme

3 Tbsp. butter or margarine
1/4 lb dried beef, shredded
3 Tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Dash pepper
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. sherry wine, if desired
4 slices hot, buttered toast

Melt butter in a saucepan. Add beef and cook, stirring occasionally, about 5 minutes or until edges curl. Add flour, mustard, paprika and pepper; stir to blend well. Add milk gradually, stirring constantly. Cook mixture over low heat until thickened, stirring constantly. Add and stir in egg yolks and sherry wine just before serving. Serve on hot , buttered toast. Makes 4 servings.

Johnny Cake

1 cup sifted all-purpose flour
1/2 cup sugar
1 tsp. salt
3 tsp. baking powder
1 cup corn meal
1 cup milk
1 egg, well beaten
3 Tbsp. corn syrup
3 Tbsp. cooking oil

Set oven for hot 400°. Grease a 9 x9 x2- inch pan and heat it in oven while mixing batter.

Sift together flour, sugar, salt and baking powder into a mixing bowl. Stir in corn meal and make a “well” in center. Combine milk, egg, corn syrup and oil; add all at once to dry ingredients and stir only until all dry ingredients are dampened. pour int hot pan and bake 20 minutes or until brown. Makes 8 to 12 servings.

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

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

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