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Old Fashioned Indoor Weenie Roast

October 22, 2016


What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.

1 large head cabbage
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)

Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.

Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. TO serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard sauce as dip.

Cabbage-Mustard Sauce

Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Skillet Veal on Rice

October 18, 2016



3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired

Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.

RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.


1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
Dash pepper
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring

Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.

Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.

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

Shrimp Jambalaya – Creole Sauce

October 12, 2016


1 1/2 lb. cleaned, cooked shrimp
1/4 cup butter
3 firm bananas
3 cups hot, cooked rice
2 cups Creole Sauce, below

Heat shrimp in the top of a double boiler over hot water. Melt butter in a large skillet. Peel bananas and cut crosswise into halves. Fry bananas in hot butter over low heat turning to brown evenly. Cook just until tender, or until easily pierced with a fork. Remove from heat; sprinkle lightly with salt and keep warm. Make a bed of rice on a large, heated platter; arrange bananas around edge and shrimp on top. Pour part of the sauce on top; serve remainder on the side.

Makes 6 servings.


1 medium-size onion
1 medium-size green pepper
1/3 cup fat or cooking oil
1 clove garlic, peeled
1/4 tsp. chili powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 can (16 oz.) tomatoes
2 Tbsp. cornstarch
2 Tbsp. water

Chop the onion and green pepper. Heat fat in a skillet. Add garlic and next 5 ingredients. Cover and cook over low heat until tender but not brown, stirring occasionally. Continue cooking, covered, over low heat for 30 minutes, stirring occasionally. Mix water with cornstarch; stir into sauce. Cook 5 minutes longer; stir constantly until thick. Remove garlic. Makes about 2 cups.

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

Paella (Spanish rice and shellfish)

September 27, 2016


Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Prune and Marshmallow Coupe

September 19, 2016


Preparation time: 5 mins. plust time for prunes to stand
Main utensil: fork

For 6 people you need:
12 bananas
1 cup milk or cream
sugar 2 taste

6 whole prunes (optional)
walnut halves

1 Pour boiling water over the prunes if using them and leave for several hours.

2. Take the prunes, walnuts, marshmallows, and the sugar in screw-top jars, and carry the milk or cream in a small vacuum flask.

3. To make the coupe, mash bananas and the milk or cream with a fork. Add sugar to taste.

TO SERVE: Put the mashed bananas in individual dishes or glasses and top with whole prunes, nuts, and marshmallows. This is an easy picnic dessert because it is easy to transport and there is very little preparation. Each person can easily make his own in his individual bowl.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Canned Salmon in Shells

September 13, 2016


1 pound canned salmon, include liquid
1 tablespoon chopped onion
1/4 cup chopped green pepper
2 tablespoons lemon juice
1 teaspoon prepared mustard
1 cup soda cracker crumbs
2/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, melted
2 eggs, slightly beaten

Preheat oven to 350°. Blend all ingredients and divide among 6 greased shells. Bake 25 to 30 minutes until done.
NOTE: recipe can also be used to make a loaf. Extend baking period to 35 to 40 minutes.
Serves 6
Preparation time: 40 Min.
Approximate calories per serving… 260


Spinach Salad
Canned Salmon in Shells
Herbed Zucchini
Creamed Green Peas with Pimento
Strawberry Sundaes

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

Sausage Stuffed Steak

August 30, 2016


2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg

Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.

Serves 6
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390

Beet Salad
Sausage Stuffed Steak
Peach Shortcake

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