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Sweet & Sour Lamb Riblets

April 1, 2020

3 pounds lamb riblets
Salt and pepper
2 tablespoons oil
2 large green peppers, sliced
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup lemon juice
13 1/2 ounce can pineapple chunks in syrup, drained and syrup reserved.

Preheat oven to 350°. Season meat with salt and pepper. Bake in an open shallow pan about 1 hour, until well-browned. Cut into small pieces. Trim off fat and discard. In a large skillet, sauté green pepper in oil over a hot flame for 1 minute. Mix cornstarch, mustard and brown sugar. Lower heat and stir cornstarch mixture into skillet, stirring. Add soy sauce, lemon juice and reserved pineapple syrup. Simmer to slightly think sauce; add pineapple chunks and riblets. Heat through.

Serves 4
Preparation time: 1 1/4 HR.

Approximate calories per serving… 400

SUGGESTED MENU
Watercress Soup
Sweet and Sour Lamb Riblets
Fried Rice
Cold Chinese Cucumber Salad
Petit Fours


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

Stuffed Pork Chops

March 30, 2020

1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.

Approximate calories per serving… 500


SUGGESTED MENU

Lettuce and Tomato Salad
Stuffed Pork Chops
Sauerkraut
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor


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

Pork and Noodle Casserole

March 23, 2020

1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.


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

Curried Meatballs

January 27, 2020

MEATBALLS
1 cup soft white bread crumbs
2 lb ground chuck
2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon pepper
2 tablespoons margarine
2 tablespoons salad oil

SAUCE
1/2 cup chopped onion
1 clove garlic, crushed
1 cup chopped apple
4 teaspoons curry powder
3/4 teaspoon ginger
1/2 teaspoon salt
Dash pepper
1/4 cup unsifted all-purpose flour
1 can (1 lb, 1oz) fruits for salad
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 tablespoons lemon juice
4 cups cooked white rice

1. Meatballs: In large bowl, combine bread crumbs, 1/2 cup water, chuck, 2 teaspoons curry powder, 1 1/2 teaspoons salt, 1/2 teaspoon ginger, and 1/4 teaspoon pepper; mix lightly with for. With hands, lightly shape into 16 meatballs (1/4 cup each).

2. In hot margarine and oil in Dutch oven, brown meatballs all over, half at a time. Remove as they are browned.

3. Sauce: In hot drippings in Dutch oven, saute onion, garlic, apple, curry powder, ginger, salt, and pepper until onion is tender. Remove from heat. Stir in flour until smooth.

4. Drain fruit, reserving 2/3 cup juice. Gradually stir juice, then chicken broth, into mixture in Dutch oven. Return to heat; cook, stirring, until mixture boils.

5. Add meatballs; simmer, covered, 25 minutes. Add fruit and lemon juice; heat 5 minutes. Meanwhile, cook rice.

6. To serve: Spoon rice on platter. Mound meatballs with fruit and some sauce. Pass rest of sauce. Serves 4 to 6.


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

Oyster Bake

January 10, 2020

1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.


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

Peanut Crisps

December 7, 2019

Preparation time: 15 min.
Baking time: 10 min.
Oven temperature: 375°

Popular with both children and adults, these crisp drop cookies are simple to make and delicious.

For 3 dozen cookies you will need:

1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup coarsely-chopped salted nuts
Granulated sugar

Preparation:

1. Cream together until light, the butter, brown sugar, egg and vanilla.

2. Mix the flour and soda. Add to creamed mixture. Stir until well blended.

3. Stir in peanuts.

4. Drop rounded teaspoonfuls onto ungreased cookie sheets.

5. Grease bottom of tumbler, dip in granulated sugar and use to flatten cookies.

6. Bake at 375°F for 10 minutes or until golden brown.

7. Remove at once to wire racks to cool. Store airtight or freeze.


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

Tofu Sandwich Spread

November 25, 2019

Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives

Preparation:

1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.


© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.