
©️General Foods Corporation 1977. All Rights Reserved.
1 8-ounce can sauerkraut, drained and snipped
¼ teaspoon caraway seed
½ of a 12-ounce can (1 cup) corned beef, chopped
½ cup shredded process Swiss cheese (2 ounces)
1 tablespoon snipped parsley
2 frankfurters, thinly sliced
¼ cup chopped dill pickle
½ cup mayonnaise or salad dressing
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento
1 tablespoon sliced green onion
1 tablespoon chili sauce
2 packages (8 rolls each) refrigerated crescent rolls
½ cup shredded American cheese (2 ounces)
Combine sauerkraut and caraway seed; set aside. Combine corned beef, Swiss cheese, and parsley; set aside. Combine franks and dill pickle; set aside. Combine mayonnaise, green pepper, pimiento, green onion, and chili sauce; mix well. Set aside.
Unroll crescent roll dough; form into 8 6×3½-inch rectangles by pressing perforated edges together. Spoon some of the corned beef mixture or frank mixture on half of each rectangle; stop with the sauerkraut, mayonnaise mixture, and shredded American cheese. Fold over other half of dough; seal edges with tines of fork. Or shape as desired, sealing filling inside dough. Place on ungreased baking sheet. Bake in 425° oven about 10 minutes or till golden brown. Makes 8 sandwiches.
© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.
3½ cups sifted* all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter or regular margarine, softened
2 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 cup finely chopped walnuts or pecans
FROSTING
4 cups confectioners’ sugar
½ cup butter or regular margarine, softened
1 teaspoon vanilla extract
4 to 5 tablespoons milk
2 squares (1-oz size) unsweetened chocolate, melted
Assorted colored frosting decorators, with writing tip
*Sift before measuring.
©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
ingredients:
½ pound spinach
8 leeks, white parts only
2 onions
½ cup mushrooms
celery stalks
10 ounces bamboo shoots
1 pound 5 ounces slightly marbled beefsteak
3 Tablespoons peanut oil
4 eggs
For the sauce:
½ cup beef bouillon
½ cup soy sauce
4 teaspoons sake (Japanese rice wine)
instructions:
All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.
©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Cooking time: 15 mins. frying, 25 mins. baking
Preparation time: 15 mins.
Main cooking utensil: either skillet or roasting pan
Oven temperature: 400-425°F.
Oven position: above center
For 8 people you need:
1 lb. ground beef
1 medium-sized potato
2 medium-sized onions
pinch mixed herbs
seasoning
1 egg
little fat
8 sandwich buns
Garnish:
rings raw onion
slices apple
lemon juice
olives
chopped scallions
yogurt
candied cherries
parsley
TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.
TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.
TO STORE: Make beforehand, wrap in foil.
PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967
1 package (11 ounces) pie crust sticks
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 medium baking apples, pared and cored
Milk
Fluffy Swiss Sauce (below)
Heat oven to 425°. Prepare pastry for Two-Crust Pie as directed on package except- Roll into 14-inch square. Cut into four 7-inch squares. Cover pastry to prevent drying.
Mix sugar, cinnamon and nutmeg; roll apples in sugar mixture. Reserve leftover sugar mixture. Place 1 apple in center of each pastry square. Moisten edges of square; join corners on top of apple and pressed together as pictured. Pinch edges together; brush with milk. Place in ungreased baking pan 9x9x2 inches. Sprinkle remaining sugar mixture. Bake until apples are tender, about 35 minutes. Serve with Fluffy Swiss Sauce. 4 servings.
FLUFFY SWISS SAUCE
2 tablespoons butter or margarine, softened
½ cup powdered sugar
1 egg yolk
½ teaspoon vanilla
½ cup shredded Swiss cheese (about 2 ounces)
Beat butter, sugar, egg yolk and vanilla until light and fluffy. Stir in cheese.
©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
ingredients:
1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce
instructions:
A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.
THIS RECIPE SERVES 10 PEOPLE.
©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
1½ pounds ground beef
⅓ cup dry bread crumbs
⅓ cup catsup
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 teaspoon salt
1 teaspoon chili powder
1 egg
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup crushed corn chips
½ cup chopped pitted ripe olives
½ loaf (1-pound size) French bread
Hot taco sauce or prepared mustard
Mix ground beef, bread crumbs, catsup, onion, green pepper, salt, chili powder and egg. Pat ground beef mixture evenly into edges of piece of aluminum foil, 12×11 inches. Sprinkle with cheese, corn chips and olives.
Heat to 350°. Roll up beef carefully, beginning at long side and using foil to lift beef mixture. Press edge and ends of roll to seal. Place roll on rack in jelly roll pan, 15½x10½x1 inch. (At this point, roll can be refrigerated covered up to 24 hours.) Bake uncovered until done, about 1 hour.
Cut French bread diagonally into 12 slices. Toast slices. Serve sliced beef roll on toast with taco sauce. 12 Open Face Sandwiches.
©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
1½ cups frozen chopped spinach (10-ounce package), thawed
2 medium tomatoes
½ teaspoon salt
1 cup water
½ cup clam juice
1 tablespoon parsley
1 tablespoon wine vinegar
1 pound shelled, deveined shrimp
Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.
© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
ingredients:
1 2-pound, 10-ounce duckling
1 Tablespoon butter
8 lean bacon slices
1 cup chicken broth
1 teaspoon thyme
½ a bay leaf
salt and pepper
½ cup green olives
instructions:
Mashed turnips will enhance this dish.
©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.