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Hamburgers in Pineapple Sauce

September 20, 2018

Preparation time: 20 min.
Cooking time: 15 min.
There is a little time involved in preparing this dish which, with the rice, is almost a complete meal in itself.

For 4 servings you will need:

1 lb. lean ground beef
3 Tbsp. soy sauce, divided
1 Tbsp. oil
1 medium onion, sliced lengthwise
2 tsp. minced ginger root, optional
1 cup beef broth
1 cup small cauliflowerets
1 can (8 1/4 oz.) sliced pineapple in syrup
2 Tbsp. cornstarch
1 medium green pepper, cut in rings
Hot cooked white or brown rice.

Tips: Broccoli flowerets can be substituted for cauliflowerets.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.

Preparation:
1. Mix lightly beef and 11 Tbsp. soy sauce
2. Shape meat in 4 large patties, about 1/2-inch thick.
3. Heat oil in medium skillet. Add patties and brown quickly on both sides. Remove meat.
4. Add onion and ginger, if used, to drippings in skillet. Sauté lightly.
5. Return patties to skillet. Add broth and cauliflower.
6. Cover and cook 2 to 3 minutes or until hamburgers are of desired doneness. Remove hamburgers from skillet.
7. Drain pineapple, reserving 1/2 cup syrup (if not enough, add water to equal amount needed). Dice pineapple.
8. Blend cornstarch, pineapple, syrup and remaining 2 Tbsp. soy sauce.
9. Stir into mixture in skillet. Cook, stirring until slightly thickened.
10. Return hamburgers to skillet. Reheat and serve on green pepper rings with rice. Spoon sauce over.


© MCMLXXXV My Great Recipes ® All Rights Reserved. Printed in Holland.

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Tuna Lasagna

September 16, 2018

16 ounces lasagna noodles
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
4 6 1/2- or 7-ounce cans tuna, drained and flaked
2 10 3/4-ounce cans condensed cream of celery soup
2/3 cup milk
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
8 slices mozzarella cheese (12 ounces)
16 slices American cheese (16 ounces)
1 cup grated parmesan cheese

Advance preparation: Cook lasagna noodles according to package directions; drain. In medium saucepan cook onion and garlic in butter or margarine till tender. Add tuna, condensed celery soup, milk, oregano, and pepper. In each of two 12×71/2×2-inch freezer to oven baking dishes, arranged one-fourth of the noodles, half of the tuna sauce, half of the mozzarella cheese and American cheese and half of the grated parmesan. Top each casserole with another one-fourth of the noodles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 1/2 hours or till heated through. Garnish with fresh fennel tops or pickled red peppers, if desired. (Bake unfrozen casserole in 350° oven for 30 minutes or till heated through.) Makes 2 casseroles, 6 to 8 servings each.


©Meredith Corporations, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Vegetable-Burger Cups

September 6, 2018

1 beaten egg
1/4 cup milk
1/3 cup coarsely crushed saltine crackers (9 crackers)
1/2 of a 1 1/2-ounce envelope (2 tablespoons) sloppy joe seasoning mix
1 pound ground beef
■ ■ ■

2 medium carrots, thinly sliced (1 cup)
1 cup fresh or frozen peas
3/4 cup water
1/4 cup chopped onion
1/2 teaspoon instant beef bouillon granules
Dash pepper
1/4 cup cold water
1 tablespoon all-purpose flour
1/2 cup shredded American cheese (2 ounces)

In a bowl mix egg, milk, cracker crumbs and seasoning mix. Add beef; mix well. On 4 squares of waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in a 12×71/2×2-inch non-metal baking dish. Cover; set aside. In a 1 quart non-metal casserole combine carrots, peas, the 3/4 cup water, onion, bouillon granules, and pepper. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till vegetables are tender; stir once. Stir the 1/4 cup cold water into flour; stir into vegetables. Micro-cook, uncovered about 1 minute or till thickened and bubbly. Stir in cheese till melted. Cover; set aside.

Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Micro-cook, covered about 2 minutes more or till meat is almost done. Lift meat cups from custard cups; place on serving platter. Fill with vegetable sauce. Micro-cook uncovered, 1 to 2 minutes more or till sauce is hot. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.


© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Meat Yakhini Pulao

August 27, 2018

Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.


© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Beef in Aspic

August 23, 2018

Cooking time: few mins. only
Preparation time: 15 mins.
Main utensils: quart casserole, spring form pan or mold

For 4-6 people you need:

1 1/2 tablespoons gelatin
2 1/2 cups water
1/2 teaspoon Worcestershire sauce
1/2 lb. cooked carrots, sliced
sprigs of parsley
8 slices cold roast beef
seasoning
1/2 teaspoon chopped thyme

Garnish:
sprigs parsley

1. Soak the gelatin in 1/4 cup of the water. Then dissolve it in remaining hot water.

2. Flavor the gelatin with Worcestershire sauce.

3. Spoon a 1/4-inch layer of gelatin in base of casserole. All to set.

4. Pour 3 tablespoons of remaining gelatin onto saucer.

5. Dip each carrot slice in this gelatin and arrange a border on base of casserole.

6. Dip a few parsley sprigs in gelatin and place in center of garnish. Allow to set.

7. Pour 3/4-inch layer of gelatin on garnish and allow to set.

8 Season sliced beef, add thyme.

9 Cut into small pieces and dip in the reserved gelatin.

10. Place some of the beef in casserole, allow to set, continue like this until all the gelatin etc. has been used.

TO SERVE: Allow to set, turn out and serve garnished with parsley and with a green salad.

TO STORE: In the refrigerator.


Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Pieathalon 2018 – Meet Crazy Neighbor Dude

August 20, 2018

As y’all might recall, once a year I participate in Dinner is Served 1972‘s pieathalon with a bunch of other vintage obsessed food bloggers. We swap recipes and bake what we’re assigned. Because I’m a Class A bitch, I always submit something horrible for someone else to make. That’s how I roll. This year I offered up “Cool Mint Cookie Pie” which I’m pretty sure tastes like tinted green sadness. In return I received Dutch Peaches and Cream Pie.

According to the Googles, there’s nothing Dutch about a Dutch pie. And honestly, there’s nothing about this pie that made me want to eat it. That’s where Crazy Neighbor Dude comes in.

I’m super lucky, given that I’m a Class A bitch, to have good neighbors on both sides of my home. On one side the kids babysit my dogs when I’m out of town, and on the other side Crazy Neighbor Dude is my safety net. He’s scared off whackjobs from my yard, taken me to the ER, and has actually babysat me. In exchange, I bake for him. He gets cookies, cupcakes and I even got him his own pie plate that he drops off to have refilled with homemade pecan pie. The poor bastard I’m married to doesn’t get the same kind of homebaked love. (Class A bitch, remember?)

So, this recipe is pretty simple. Even easier when you half-ass it like I did. The pie crust came from the Pillsbury Doughboy and the peaches came pre-sliced in a can.

Pre-sliced peaches FTW

Throw on some sugar, flour and cinnamon

Slather it up with sour cream and a little more cinnamon sugar

Baked up and oozing.

And then delivered it to Crazy Neighbor Dude! Btw… I have him so well trained that all I have to do is text him the word “Driveway” and he comes running.

Meet Crazy Neighbor Dude. Yes, that’s a cannon in his yard.

Crazy Neighbor Dude’s official review:

Just had a slice of pie, still slightly warm and I gotta say! It tasted classic. Warm peach is always delicious. The top layer was quite tricky on the eyes. Lol. It looks like it’d be crusty but when I cut into it it was very soft. Lol. The texture is quite amazing. It has a perfect amount of crunch to it.

So… there you have it. Crazy Neighbor Dude approved.


5th Annual Pieathalon Pieathletes

Yinzerella
Dinner Is Served 1972
Kate’s Pie

Kelli
Kelli’s Kitchen
Chocolate Mousse Pie
Dr. Bobb
Dr. Bobb’s Kitschen
Ritz Cracker Mock Apple Pie
Kelly
Velveteen Lounge Kitsch-en
Marguerite Patten’s Cheese Pie
Jenny
Silver Screen Suppers – The Wonderful World of Film Star Eating and Drinking
Sweet Onion Pie
Kari
The Nostalgic Cook
Tansey
Poppy Crocker
Granny Pantries
Strawberry Ginger Pie
The Battenburg Belle
Battenburg Belle
Frosty Vanilla Pie
Sally
Mycustardpie.com
Mock Pecan Pie
Taryn
RetroFoodForModerntimes
Vincent Price Pineapple Meringue
Camilla
Culinary Adventures With Camilla
Peaches and Cream Tart
Peter Fuller, Curator of Vincent Price Legacy UK
The Sound of Vincent Price & Vincent Price Legacy UK
Puddin n’ Pie
Renee Quintana
Tortillas and Honey
French Raspberry Pie
Unofficial Mad Men CookBook
Aloha Meringue Pie
Retro Mimi
Once Upon a Salad
The Millionaire
Sue
Vintage Cookbookery
Yul Brenner’s Walnut Pie
Wendy
A Day in the Life on the Farm
Tyler Pie
Clara Silverstein
Heritagerecipebox.com
Olde English Egg Nog Pie
S.S.
A Book Of Cookrye
Cool Mint Cookie Pie
Debra
Eliot’s Eats
Apricot Meringue Pie
Judy Gelman and Vicki Levy Krupp
BookClub CookBook
Weight Watchers “Almost a Pie”
Greg Swenson
Recipes4Rebels
Seafoam Cantaloupe Pie
Kaci
Homicidal Homemaker
Lemon Beer Sponge Pie

Curried Cottage Cheese Salad/Tomato Bhurtha

August 8, 2018

Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.


© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968