Saucey Barbecued Spare Ribs

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Saucy Barbecued Spare Ribs

6 pounds spareribs
Salt and pepper
14-ounce bottle catsup
8-ounce can tomato sauce
1 teaspoon dry mustard
⅛ teaspoon cayenne
⅛ teaspoon bottled hot sauce
1 clove garlic, minced
½ cup chopped onion
1 teaspoon liquid smoke
½ teaspoon Worcestershire Sauce

Prepare barbecue coals. Cut ribs into serving pieces; trim off all extra fat. Season with salt and pepper. Combine all remaining ingredients in a saucepan and simmer for 10 minutes. Place ribs on barbecue 5 to 6 inches from the flame and cook slowly for 50 minutes; turn every 5 minutes. Brush with sauce and continue cooking 15 to 20 minutes longer until done. Baste frequently and watch the ribs carefully after adding sauce to keep them from burning.

Serves 6
Preparation time: 1 HR., 20 Min.
Approximate calories per serving… 400

SUGGESTED MENU
Waldorf Salad
Sauce Barbecued Spare Ribs
Corn on the Cob
Watermelon

From the Kitchens of Dorothy Taylor

©️ 1973 Curtin Publications, Inc. New York, N.Y.

Chicken Cordon Bleu

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4 (3-ounces each) slices skinned chicken (thigh or breast)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 cup sliced mushrooms
3 tablespoons dehydrated onion flakes
½ onion bouillon
4 ounces Swiss cheese
¾ cup skim milk
¾ teaspoon brandy extract
2¼ cups shredded romaine lettuce
Pimento strips, to garnish

Sprinkle chicken with onion powder, salt, and pepper. Bake at 350°F (moderate oven) for 20 minutes, or until cooked through. In a non-stick skillet, over low heat, cook mushrooms and dehydrated onion flakes in onion bouillon, 5 minutes. Drain, Combine Swiss cheese and skim milk in saucepan. Cook over low heat, stirring frequently, for 10 minutes or until cheese is melted and sauce is smooth. Stir in brandy extract. Spoon shredded lettuce in 4 equal portions on baking dish. Place one-quarter of the mushroom mixture in an even layer on each portion of lettuce. Top each portion with a chicken slice. Spoon one-quarter of the milk-cheese mixture on each portion of chicken. Spread cheese mixture to cover chicken. Bake at 425°F (hot oven) 2 minutes, or until hot. Makes 4 luncheon servings.

© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Hot Dogs on a Stick

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Hot Dogs on a Stick

Salad oil or shortening for deep frying
1 cup bottle barbecue sauce
1 cup packaged pancake mix
2 tablespoons cornmeal
1 tablespoon sugar
8 frankfurters
8 wooden skewers

  1. Slowly heat oil (at least 1 inch deep) in electric skillet or deep fat fryer to 375F on deep-frying thermometer
  2. In small saucepan, gently heat barbecue sauce.
  3. Meanwhile, combine pancake mix, cornmeal, sugar and ⅔ cup water. Beat with rotary beater just until smooth. Let batter stand for 10 minutes, to thicken.
  4. Dip frankfurters into batter, to coat lightly all over.
  5. In hot oil, fry frankfurters, a few at a time, 2 to 3 minutes, or until crisp and golden brown all over.
  6. Lift out with slotted spoon; drain well on paper towels.
  7. Insert wooden skewer into one end of each frankfurter. Serve at once, with barbecue sauce for dipping.

Makes 4 servings.

ONE-APIECE PIZZAS WITH SAUSAGE

½ pkg (8-oz size) brown-and-serve sausages
1 pkg (11oz) individual frozen pizzas (4)
8 slices tomato, or 8 cherry tomatoes, halved
½ pkg (8-oz size) mozzarella cheese, sliced

Preheat oven to 450F. Place cookie sheet in oven. Brown sausages as package label directs; drain on paper towels. Cut each in half lengthwise. Arrange frozen pizzas on hot cookie sheet. Top with tomato (2 slices each), sausage, and cheese. Bake 10 to 12 minutes, or until crust is golden brown and cheese is melted. Makes 4 pizzas.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Rice and Fruit Gateau

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Cooking time: 45 mins.
Preparation time: 20 mins. plus time to set
Main cooking utensil: saucepan

For 4-6 servings you need:
½ cup rice (preferably long grain)
1¼ cups water
2½ cups milk
¼ teaspoon vanilla extract
¼ cup sugar
⅔ cup seedless raisins
⅓ cup seedless white raisins
3 tablespoons rum or brandy
⅓ cup candied peel
⅔ cup whipping cream

Topping:
⅓-½ cup cherry jam or fruit pulp

  1. Cook the rice in the boiling water for 5 minutes, drain.
  2. Put into the milk with the vanilla and sugar and cook over a low heat until soft, stir from time to time.
  3. Allow to cool, cover to prevent a skin forming.
  4. Meanwhile soak the fruit in the rum or brandy.
  5. Add the fruit to the rice together with finely chopped candied peel.
  6. Finally fold in the stiffly beaten cream
  7. Spoon into a mold, leave for several hours.

TO SERVE: Turn out and top with the jam or fruit pulp

TO VARY: Add diced fresh fruit instead of dried fruit.

ADVANCED PREPARATION: Improved by making well beforehand.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

oie salée (Salted Goose)

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salted goose

ingredients:
1 teaspoon saltpeter
2 Tablespoons sugar
2 handfuls mixed parsley and chervil
2 Tablespoons salt
10- to – 12-pound goose, washed and singed
20 juniper berries
4 bay leaves
1 sprig thyme or ½ teaspoon dried
10 cloves
nutmeg
a few calf’s bones
3 onions
½ celery root

instructions:

1. Mix the saltpeter, sugar, and a handful of the chopped chervil and parsley, and a tablespoon of salt in a bowl. Rub the goose inside and outside with this mixture.
2. Place the remaining salt, juniper berries, bay leaves, thyme, cloves, and a little grated nutmeg at the bottom of a large dish. Place the goose on top and cover it with another dish. Top with a heavy weight to compress the goose. Refrigerate in this position for 4 days, turning the goose every day.
3. On the fifth day, place the bird in a stewpan with the calf’s bones, onions, the second handful of chervil and parsley, and the celery root. Cover with water and cook for 2 hours.

In Sweden, this traditional festive dish is always served with braised, mashed red cabbage.

©️ 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.

Beefsteak Tartar (Tartar beefsteak)

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Beefsteak Tartar

4 servings

You will need:
1 lb beef fillets
salt and pepper
1 tablespoon oil

Garnish:
1 onion, chopped
parsley
little minced pickles
2 anchovy fillets
1 teaspoon capers
1 teaspoon paprika
4 egg yolks

Remove the skin from the meat.

Chop it with a sharp knife. Season with salt and pepper.

Knead the meat with a little oil, and form into 4 flat thin patties.

Make lines on the surface with the back of a knife. Place the egg yolks in the centre of the meat patties.

Garnish attractively with chopped onion, parsley, minced pickles, anchovies, capers and paprika.

©️ Shufunotomo Co., Ltd., Japan 1972

German Chocolate Treats

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Brownie Cheesecake

1 package of our German chocolate brownie mix
1 egg
1 teaspoon water
2 packages (8 ounces each) cream cheese, softened
2 eggs
¾ cup sugar
2 teaspoons vanilla
2 cups dairy sour cream
¼ cup sugar
1 tablespoon vanilla

Heat oven to 350°. In large mixer bowl, blend Brownie Mix, Coconut Frosting Mix, 1 egg and the water on low speed until mixture is crumbly. Press evenly in ungreased baking pan. 13x9x2 inches.

Beat cream cheese, 2 eggs, ¾ cup sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over brownie mixture. Bake 20 to 25 minutes. Mix sour cream, ¼ cup sugar and 1 tablespoon vanilla until smooth. Spread over cheesecake. Cool. Refrigerate at least 8 hours. 20 servings.

Brownie Sandwiches

Prepare our German chocolate brownie mix as directed on package except – spread batter in greased jelly roll pan. 15½x10½x1 inch. Bake 15 to 20 minutes. Cool.

Prepare Coconut Frosting Mix as directed on package; spread over half the brownies. Cut brownies into 2 sections. With large spatula, lift unfrosted section and place over frosted brownies. Cut into bars 2½x2 inches. 15 servings.

©️Copyright 1971 by General Mills, Inc. All Rights Reserved. Printed in U.S.A.

Spanish Deviled Eggs

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Cook ¼ cup chopped onion and 2 tablespoons chopped green pepper in 2 tablespoons butter or margarine till tender; blend in 1 tablespoon all-purpose flour. Add: one 16-ounce can tomatoes, cut up; 1 teaspoon sugar; ¼ teaspoon salt and dash pepper. Cook and stir till bubbly. Pour into 4 individual casseroles. Arrange 3 Deviled Egg halves in each. Combine ½ cup fine dry bread crumbs and 2 teaspoons melted butter or margarine; sprinkle over eggs. Bake in 425° oven for 15 minutes. Makes 4 servings.

Deviled Eggs: Halve 6 hard-cooked eggs lengthwise; remove yolks and mash. Blend in ¼ cup mayonnaise or salad dressing, 1 teaspoon vinegar, 1 teaspoon prepared mustard, dash salt and dash pepper. Refill the egg whites with yolk mixture.

CHEESE SOUFFLÉ

Melt 6 tablespoons butter or margarine, blend in ½ cup all-purpose flour, ½ teaspoon salt, and dash cayenne. Add 1½ cups milk all at once. Cook and stir till thickened and bubbly. Remove from heat;. Add 12 ounces sharp cheddar cheese, shredded or diced. Stir till cheese melts. Beat 6 egg yolks till thick and lemon-colored. Slowly add cheese mixture, stirring constantly. Cool slightly.

With clean beaters, beat 6 egg whites till stiff peaks form (tips stand straight). Gradually pour cheese sauce over beaten egg whites, foling in thoroughly. Pour into ungreased 2-quart soufflé dish. Attach a “collar” to the soufflé dish. (For collar, measure enough foil to go around casserole plus a 2- to 3-inch overlap. Fold foil into thirds, lengthwise. Lightly butter one side . Letting collar extend 2 inches above the top of the casserole. buttered side in, fasten with tape.)

Bake soufflé in 300° over about 1 hour and 20 minutes to 1½ hours or till knife inserted off-center comes out clean. Gently peel off collar, serve soufflé immediately. Makes 6 servings.

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

Smilin’ Snacks

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Smiling Snacks

1 package (4-serving size) Jell-O brand instant pudding and pie filling, any flavor.
2 cups milk
garnishes

  1. Prepare instant pudding with milk as directed on package for pudding.
  2. Let stand for 5 minutes; then spoon into 5-ounce paper cups.
  3. Make “faces” with gumdrops, jelly beans, raisins, Baker’s Angel Flake coconut, cinnamon candies, miniature marshmallows, cereal or Baker’s chocolate flavor baking chips.

Makes 2 cups or 4 servings.

©️General Foods Corporation 1977 All Rights Reserved

Tuna Spaghetti

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2 tablespoons chopped onion
1 clove garlic, finely chopped
1 tablespoon vegetable oil
1 jar (15½ ounces) spaghetti sauce
1 can (9½ ounces) tuna, drained
¼ teaspoon dried oregano leaves
2 quarts water
1 tablespoon vegetable oil
1 teaspoon salt
7 ounces uncooked vermicelli
½ cup sliced pimiento-stuffed olives
Grated Parmesan cheese (optional)

Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.